Tag Archives: Traditional

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.

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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!

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