Category Archives: Taiwanese cooking

Cooking Chicken and mushroom korokke 可樂餅 Taiwan Night Market style

If you like Taiwanese Night Market food you are in for a treat with Chicken and mushroom Korokke 可樂餅 Taiwan Night Market style. They are lovely crispy outside, soft and delicious inside. Korokke are originally a Japanese food but as Japan once owned Taiwan this food was adopted by the people as a favourite. As well as Chicken and Mushroom flavour like Joanne makes in the video below, you can make seafood, beef or pork Korokke.

korokke_DSC_1646

Ingredients:

  • Filling:
    cooked chicken & mushroom,
    onion,
    butter,
    salt and pepper,
    mashed potato,
    sweetcorn.
  • Coating:
    flour, egg, breadcrumbs.
  • Dip/Garnish:
    mayo, honey and lemon sauce
    thinly chopped lettuce or cabbage

Please watch the video above for the cooking method and techniques! Joanne guides you from forming the Korokke to frying and serving them. Remember you don’t have to strictly follow this recipe, other fillings blend with the mashed potato very well and you can also make different sizes and shapes as you wish.

If you want to see and hear more Taiwan Teapot goings on please join us on Facebook.

How to make Peanut and crispy fish Taiwanese snack 小魚乾花生

Here’s a delicious Taiwanese snack. It’s perfect for the summer months when you put your feet up with a beer to enjoy something on TV at night perhaps? The two key ingredients are little dried fish and peanuts.  The little fish provide plenty of calcium.

Peanut and crispy fish Taiwanese snack
Peanut and crispy fish Taiwanese snack

As mentioned the key flavours of this snack come from the taste of the fried peanuts and the crispy little fish. However its more complex than that of course with the kick of the chilli and the piquancy of ginger and spring onion in there. A tiny bit of sugar and soy is used to bring the flavours forward.

The method pretty simple. It’s best to watch Joanne’s short video below but briefly you fry the little fish until brown, take them off out of the pan and fry the ginger and spring onion whites. When they are ready add in the rest of the ingredients and reintroduce the little fish.

As Joanne had pre-prepared (dry fried) the peanuts she just added them to the rest of the snack as and when she wanted to – if kept together they can go soft…

If you want to see and hear more Taiwan Teapot goings on please join us on Facebook.

Crispy pork, ready to eat

How to make crispy pork 炸豬油粕ㄚTaiwanese snack

 

Here is a great snack for you – crispy pork 炸豬油粕ㄚ. We like to eat this either as a starter or with rice and some vegetables on the side it can make a perfectly good main course.

Crispy pork, ready to eat
Crispy pork, ready to eat

I remember eating this as a child. My mum used to buy pig fat to make oil for cooking other things like stir fries. So lots of belly pork was cooked and the pieces weren’t required – but we liked to eat them as a treat!

Here are the simple ingredients:

  • 500g belly pork
  • ginger, garlic, spring onion, basil, sugar,
  • white, black & chilli pepper,
  • 5-spice,
  • thick soy sauce

For the method have a look at the video below, it’s very simple. Most of your time will be spent in the chop[ping up of your pork!

If you want to see and hear all the latest Taiwan Teapot news please join us on Facebook.

Sticky Rice with Sesame Chicken, ready to eat

Making sticky rice with sesame chicken 麻油雞米糕

Joanne makes Sticky Rice with Sesame Chicken 麻油雞米糕 in the new video below. This is a steamed dish that uses boiled rice (and barley) plus stir fried ginger slices and juicy chicken. It’s a very tasty, wholesome traditional Taiwanese food.

Sticky Rice with Sesame Chicken, ready to eat
Sticky Rice with Sesame Chicken, ready to eat

The ingredients for Sticky Rice with Sesame Chicken 麻油雞米糕  are simple, as below:

  • 2.5 cup sticky rice
  • 0.5 cup barley
  • 3 cup water.
  • sliced chicken
  • sliced ginger
  • rice wine
  • sesame oil

As with the ingredients, the method isn’t so complicated. It’s made a lot easier if you have a traditional rice cooker like Joanne’s which she brought over to the UK from Taiwan.

  1. cook the rice/barley mix as normal (that’s the rice barley and water from the recipe above.
  2. lightly fry the ginger slices in vegetable oil until golden brown
  3. now add the chicken and sesame oil
  4. stir fry this for about 5 minutes – don’t worry the chicken meat will be steamed later on
  5. place the cooked rice and part-cooked chicken in the rice cooker pot, mix it all up
  6. place the rice cooker pot in the rice cooker with 2 cups of water around the outside
  7. turn on rice cooker
  8. about 30 minutes later the cooker will have switched itself off
  9. now plate the dish by taking pieces of chicken at the bottom of a bowl with (mainly) rice on top of it, pat it until firm
  10. reverse the bowl onto a plate (now most of the chicken is on top of a ‘mound’)
  11. garnish with thick soy sauce and cilantro – then serve and enjoy!

We hope you enjoy this delicious, fragrant and tasty chicken rice dish. If you want to see and hear all the latest Taiwan Teapot news please join us on Facebook.