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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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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…

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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.

How to make Kakiage 日式炸物 vegetarian tempura

Joanne made this delicious crispy vegetarian dish as a side for her New Year meal last night. This dish comes from Japan and is quite popular in Taiwan as Japan was once the owner of the island. Many foods and customs are shared between the countries.

大年初一,所謂的初一早,初二早,初三睡到飽記得小時候的今天,全村子大大小小一大早會拿著昨晚的壓歲錢到前院大稻埕那去ㄅㄨㄚ˙  ㄍㄧㄠˋ (因為會有三天合法) 通常都是ㄅㄨㄚ˙ 練導阿!,真是鬧熱滾滾充滿年味!! ~~如今這種年味該都不見了吧!!嗯~~所以還是小時後幸福!!

It’s quite easy to make Kakiage 日式炸物 vegetarian tempura, with the following ingredients:

  • batter: flour, water, salt, pepper
  • your choice of vegetables: such as – carrot, pumpkin, taro, bean sprouts, mushrooms, spring onion, mooli.
  • sauce: mirin, rice wine and soy sauce blended together
  • optional meats and seafood: if you aren’t vegetarian feel free to add prawns, for example!

kakiage-600-DSC_1323

Method:

  1. slice up the vegetables as shown into long-ish thin strips
  2. mix up the vegetables in a bowl and dust them with flour
  3. make your tempura paste mix with flour and water
  4. pour the mix over your vegetables and mix it all up
  5. add any optional meat or seafood at this stage
  6. heat the oil in the pan
  7. add in 3 or 4 patties of the mixed veg, carefully
  8. leave them to brown and turn over, take out of the oil to drain and crisp
  9. make the dip with mirin, rice wine and soy sauce
  10. enjoy!

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