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Marshall Cavendish International - Liv Wan

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Taiwan's long and colourful history, from the indigenous tribes, to the migration of the Chinese from Southern China and the period under Japanese rule, is clearly reflected in her rich and diverse cuisine. Home-style Taiwanese Cooking by Taiwanese chef and food blogger, Tsung-Yun Wan, is a collection of Taiwanese classics, from signature dishes such as minced pork rice, beef noodles, oyster omelette and steamed minced pork with salted egg, to popular street food fare such as deep-fried prawn rolls, dragon phoenix legs, fried chicken with sweet potato fries and coffin bread. With informative headnotes that tell the stories behind the dishes, insightful cooking tips, a detailed glossary of ingredients and step-by-step photos of cooking techniques where necessary, Home-style Taiwanese Cooking will inspire home cooks to make these authentic Taiwanese dishes part of their own cooking repertoire. The Author: Liv Wan was born and raised in Taiwan. She was greatly influenced by her grandparents who were excellent cooks, and this inspired her to train as a chef in one of the top culinary schools there. She then moved to Edinburgh, Scotland, where she worked at a famous restaurant in the city until she got married and had her first child. Today, Liv is based in Edinburgh where she runs cooking classes and also pursues her passion as an illustrator. Her lively and colourful illustrations pepper this book. Despite her work commitments, she makes time to cook wholesome, hearty meals for her family and shares the food of Taiwan on her blog, Egg Wan's Food Odyssey. Liv is also the author of Home-Style Chinese Cooking.

Sujets

Cooking

Asia

China

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Publié par	Marshall Cavendish International
Date de parution	10 septembre 2021
Nombre de lectures	0
EAN13	9789815009200
Langue	English
Poids de l'ouvrage	3 Mo

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HOME
-
STYLE
TAIWANESE COOKING

Liv Wan
HOME-STYLE
TAIWANESE
COOKING
Family Favourites
Classic Street Foods
Popular Snacks
Editor: Lydia Leong
Photographer: Chris Radley of Chris Radley Photography ( chrisradleyphotography.com )
Illustrator: Liv Wan of Liv Wan Illustration ( livwanillustration.com )
e-ISBN 978 981 5009 20 0
Copyright

2014 Marshall Cavendish International (Asia) Private Limited
This new edition

2021
Published by Marshall Cavendish Cuisine
An imprint of Marshall Cavendish International
All rights reserved
No part of this publication may be reproduced, stored in a retrieval system or transmitted,
in any form or by any means, electronic, mechanical, photocopying, recording or otherwise,
without the prior permission of the copyright owner. Requests for permission should be
addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited,
1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300
E-mail: genref@sg.marshallcavendish.com
Website: www.marshallcavendish.com
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have
used their best efforts in preparing this book. The parties make no representation or
warranties with respect to the contents of this book and are not responsible for the
outcome of any recipe in this book. While the parties have reviewed each recipe carefully,
the reader may not always achieve the results desired due to variations in ingredients,
cooking temperatures and individual cooking abilities. The parties shall in no event be liable
for any loss of profit or any other commercial damage, including but not limited to special,
incidental, consequential, or other damages.
Other Marshall Cavendish Offi
ces:
Marshall Cavendish Corporation, 800 Westchester Ave, Suite N-641, Rye Brook,
NY 10573, USA Marshall Cavendish International (Thailand) Co Ltd, 253 Asoke,
16th Floor, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand
Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech
Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia
Marshall Cavendish is a registered trademark of Times Publishing Limited
Printed in Singapore
DEDICATION
To everyone who helped us
during the development of this
book. Without your help, this book
would not have been possible.
CONTENTS
INTRODUCTION
11
ONE-DISH MEALS
Minced Pork Rice

14
New Year Pork Fried Rice

16
Savoury Glutinous Rice

18
Beef Noodles

20
Stir-fried Seafood Noodles

23
Home-made Noodle Salad

24
Stir-fried Rice Noodles

26
Smoked Duck Noodle Soup

28
Swordfish Rice Noodle Soup

30
Tan Tsai Noodles

33
Tiger Bites Pig

34
Salad Boat Sandwiches

36
MEAT
Steamed Minced Pork with Salted Egg

40
Boiled Pork Belly with Garlic Sauce

42
Braised Pork Belly with Dried Bamboo Shoot

44
Braised Pork Hock

46
Deep-fried Red Vinasse Pork

48
Fried Pork Chops

51
Stir-fried Lamb with Water Spinach and BBQ Sauce

52
Stir-fried Minced Beef with Coriander and Chilli

54
Stir-fried Beef with Taiwanese-style Kimchi

56
POULTRY AND EGGS
Drunken Chicken

60
Dragon Phoenix Legs

62
Fried Chicken with Sweet Potato Fries

64
Deep-fried Chicken Legs Stuffed with Savoury Glutinous Rice

66
Boiled Chicken with Spicy Ginger-garlic Dip

69
Three-cup Chicken

70
Oyster Omelette

72
Omelette with Preserved Radish

75
Soy Sauce Eggs

76
Steamed Egg with Seafood Sauce

78
FISH AND SEAFOOD
Squid with Taiwanese Five-flavour Sauce

82
Stir-fried Squid with Celery

84
Stir-fried Oysters and Tofu with Black Bean Sauce

86
Steamed Prawns with Glass Noodles and Garlic Sauce

88
Deep-fried Prawn Rolls

91
Stir-fried Mussels with Basil

92
Steamed Halibut with Pickled Cordia

94
Deep-fried Fish and Pork Rolls

97
SOUPS
Ginger and Sesame Oil Chicken Soup

100
Mustard Green Chicken Soup

102
Pickled Pineapple and Bitter Gourd Chicken Soup

104
Pork Ball Soup

107
White Radish and Pork Rib Soup

108
White Radish and Fried Pork Rib Soup

111
Pork and Fish Dumpling Soup

113
Salmon Tofu Miso Soup

114
VEGETABLES AND TOFU
Stir-fried Aubergine with Basil

118
Stir-fried Pickled Bamboo Shoot with Spicy Minced Beef

120
Three-cup Mushrooms

122
Salted Mustard Greens with Tofu and Edamame Beans

125
Taiwanese-style Kimchi

126
Braised Chinese Cabbage

129
Bamboo Shoot Salad

130
Hakka-style Stuffed Tofu

132
Steamed Tofu with Prawns

134
SNACKS AND DESSERTS
Taro and Sweet Potato Balls

138
Deep-fried Sweet Potato Balls

140
Peanut and Sesame Mochi

142
Peanut Pancakes

145
Sweet Glutinous Rice Soup with Dried Longans and Red Dates

146
Coffi
n Bread

149
Fa Gao

150
BASIC STOCKS
152
GLOSSARY
154
WEIGHTS AND MEASURES
160

11
INTRODUCTION
Taiwanese cuisine is strongly influenced by the food of China and Japan, but
has over time, developed its own unique styles and flavours. As such, you will
find that some dishes and ingredients in Taiwan s rich cuisine originate from
China or Japan, such as pork belly with garlic sauce or salmon miso soup, but
yet, these dishes and ingredients are prepared and used in different ways,
becoming distinctively Taiwanese.
For the Taiwanese, food is intimately intertwined with culture. Food is used
to welcome and celebrate life, and to mourn the death of loved ones. Food
is present at holidays and festivals and also when discussing business. Food
represents leisure and relaxation, being key to the vibrant nightlife in Taiwan.
The Taiwanese also have fun giving their dishes unusual names such as coffin
bread, tiger bites pig and dragon phoenix leg among others, as well as taking
part in food festivals such as the annual Taipei International Beef Noodle
Soup Festival where chefs all over the country compete for the coveted title of
World s Best Beef Noodle Soup.
It is no wonder that food has come to mean so much to me. I was
born in Taiwan and my family business was running classic Taiwanese food
restaurants. It was my grandmother who taught me about Taiwanese cooking
and inspired me to study at one of the top food colleges in Taiwan.
I moved to the UK in 2007 and every time I thought of Taiwan, three
things came to mind: my family, the weather and the food. While I could keep
in touch with my family regularly and moan about the freezing temperatures in
Edinburgh where I live, finding authentic Taiwanese food in the UK, at least in
restaurants, was practically impossible. So, in 2009, I started my food blog: Egg
Wan s Food Odyssey to share recipes with people from all over the world who
have tasted and love Taiwanese cuisine, and with other Taiwanese who live
abroad like me and miss the incredible food of Taiwan.
This book is a result of my food blog and my desire to share the authentic
flavours of Taiwan with all who appreciate good food. Enjoy!
Liv Wan

ONE
-
DISH MEALS
1.
Clean the pork belly. Boil a large pot of water and blanch the
pork belly briefly to remove any impurities. Drain and rinse
immediately with cold water. Pat dry and cut into strips.
2.
Heat
1
/
2
Tbsp oil in a wok over medium heat. Add the pork
belly strips and garlic. Stir-fry until the pork belly is just
golden brown.
3.
Add the rock sugar and stir-fry for 3-5 minutes until the
sugar is dissolved.
4.
Add the crisp-fried shallots and stir-fry for 2-3 minutes.
Transfer everything to a stockpot.
5.
Add the water and seasoning. Bring to a boil, then simmer
over low heat for 2 hours.
6.
Dish out and serve with rice and soy sauce eggs, if desired.
Serves 7
MINCED PORK RICE

800 g (1
3
/
4
lb) pork belly
Cooking oil, as needed
15 g (
1
/
2
oz) garlic, peeled
30 g (1 oz) rock sugar
60 g (2
1
/
4
oz) crisp-fried shallots
800 ml (26 fl oz) water
7 bowls cooked white rice
7 soy sauce eggs ( page 76 ), halved
Seasoning
85 ml (2
1
/
2
fl oz) light soy sauce
4 Tbsp thick soy sauce
1
/
2
Tbsp dark soy sauce
2 Tbsp rice wine
1 tsp Chinese five-spice powder
This is one of my favourite Taiwanese dishes. It is available throughout Taiwan and it is also an
incredibly popular night market dish. You will see this sold in almost every night market. This dish is
easy to make and absolutely delicious. You can prepare a large batch and store it in the freezer for
heating up whenever you feel like eating it.
14

NEW YEAR PORK FRIED RICE

Serves 4
80 g (2
4
/
5
oz) peas
80 g (2
4
/
5
oz) carrot, peeled and
cut into pea-size cubes
2 Tbsp cooking oil
200 g (7 oz) waxed pork, cut into
small cubes
400 g (14
1
/
3
oz) cooked white rice,
chilled
30 g (1 oz) spring onion, finely
chopped
15 g (
1
/
2
oz) garlic, peeled and
finely chopped
2 Tbsp light soy sauce
1
/
4
tsp ground white pepper
Scrambled Egg
3 large eggs
1 tsp light soy sauce
1
/
2
tsp sugar
1 Tbsp cooking oil
1.
Prepare the scrambled egg. Beat the eggs with the soy sauce
and sugar. Heat the oil in a wok over medium heat and add
the beaten eggs. When the eggs are almost set, use a spatula
to scramble it. Dish out and set aside.
2.
Boil a small pot of water and cook the peas until tender.
Drain and rinse with cold water. Drain again and set aside.
Cook the carrots in the same way.
3.
In a clean wok, heat the oil and add the waxed pork. Stir-fry
for 3-5 minutes until fragrant.
4.
Add the rice and stir-fry to mix. Press down on any lumps to
break them up.
5.
Add the scrambled egg, spring onion, garlic, peas and carrot.
Stir-fry until heated through.
6.
Season with soy sauce and pepper and mix well.
7.
Dish out. Garnish as desired and serve.
Note: This recipe uses very little light soy sauce and salt as the
wax