Archive for October, 2010

Oyster may seem like an unusual ingredient for an omelette, but the addition of seafood and Asian starches transforms this classic brunch staple into a distinctly Taiwanese dish. Ingredients:

• 3-3.5

This dish is a study in contrasts as well as an example of Taiwanese stir fry: soft marinated meats paired with crisp, fresh vegetables. Ingredients:

• 2 cup green beans, diced
• 1

Taro is a light purple root vegetable is grown in at least 65 countries around the world, but flourishes in Taiwan because of its warm,

This oven-free recipe relies on a balance of moisture content and roasting time to produce the slightly crispy,  slight salty peanuts served as an appetizer at most

Stewed eggs are hardboiled eggs with a salty-sweet, complex taste that comes from being repeatedly stewed in a mixture of spices.

_{Photo by Darwin Bell}

This is a quick twist on the classic American creamed corn recipe. It makes a great side dish