Taiwanese lunch box

Bubble Tea Recipe

Ingredients:

• 3 ounces tapioca pearls
• sugar syrup
• 1 cup brewed tea (Chinese black tea or lychee tea is good) 
• 1 cup milk (or to taste)
• Ice cubes
• Tapioca Pearls
• 1 part tapioca pearls
• 4 parts (or more) water
• Sugar Syrup
• 2 parts white sugar
• 1 part brown sugar
• 3 parts water

Preparation:

- Prepare the sugar syrup for the tapioca pearls

 

- Prepare the tapioca pearls

 

- Place the tapioca pearls in the large glass jar

- Allow the tea to cool to room temperature.  Add the milk.

 

- Add the sugar syrup, milk and tea mix, and the ice cubes to a cocktail shaker and shake well.

 

- Pour the shaken mixture into the glass with the tapioca pearls.Serve with a thick straw.

http://chinesefood.about.com/od/bubbleteaandotherdrinks/r/bubbletea.htm

Famous Beverages

Bubble Tea



Jasmine Milk Tea



Papaya Milkshake




Avocado Milkshake



Strawberry Milkshake

Recipe of Layered crepe with fresh cream, fruits and ice cream

Fresh crepes are filled with fresh fruits and topped with ice cream.  Other ingredients to consider include bananas, dragon fruit or mangoes, drizzled with  caramel, chocolate and any sort of fruit puree.

Preparation time: 10 mins
Cooking time: 15 mins

Ingredients:

165ml fresh milk

20g butter

10g castor sugar

¼ tsp salt

2 “Grade A” eggs

45g plain flour

10g tapioca flour

100ml whipping cream, whipped

Fresh fruits : 1-box strawberries, 2 pieces of kiwi, 1 can peaches - sliced

Ice cream of your choice

Strawberry syrup/puree

Method: 

To prepare crepe:

1. Place fresh milk, butter in a non-stick saucepan and bring milk mixture to almost boiling. Once butter melts, turn off heat.
2. Add sugar, salt and stir until sugar dissolves. Leave mixture to cool a little before adding in sifted flours, sieve batter.
3. Heat a non-stick pan, lightly grease pan, and pour a ladle of batter, swirling the pan to allow batter to cover the whole pan.
4. Cook over low heat, flipping the crepe over once. Remove crepe from the pan and place onto a tea towel to cool.
5. Repeat until all the batter is used. Cpver with cling film or kitchen towel to prevent crepes from drying out.
To assemble:
1. Using a balloon whisk to whip the cream until the mixture forms soft peaks.
2. Lay a piece of crepe, spread some cream over and place a layer of sliced strawberries.
3. Cover strawberries with some cream, top with another piece of crepe.
4. Spread cream over, followed by a layer of sliced kiwis, covering with some cream.
5. Lay another layer of crepe then some cream, lastly the sliced peaces. Make sure to drain off the peache syrup using a kitchen towel.
6. Cover peaches with some cream and a final layer of crepe. Leave to chill in the refrigerator.
7. Right before serving, slice the filled crepe into 4 quarters or into a rectangle, discarding the sides.
8. Scoop ice cream over and drizzle with strawberry puree/syrup. Serve immediately. You may also drizzle the crepe with caramel/chocolate sauce. 

http://www.hungrygowhere.com/recipes/layered-crepe-with-fresh-cream-fruits-and-ice-cream-recipe-*aid-1e3e3f00/

5 common desserts in Taiwan

Pineapple Cake






Tofu Pudding




Moon Cakes




Sun Cakes



Egg Tarts

Taiwanese Beef Noodle Soup

Ingredients:

• 5 cups water
• 1 cup soy sauce
• 1 cup Chinese rice wine or medium-dry Sherry
• 1/4 cup packed light brown sugar
• 1 (1-inch) cube peeled fresh ginger, smashed
• 1 bunch scallions, white parts smashed with flat side of a large knife and green parts chopped
• 3 garlic cloves, smashed
• 10 fresh cilantro stems plus 1/2 cup loosely packed fresh cilantro sprigs
• 2 (2-inch-long) pieces Asian dried tangerine peel*
• 4 whole star anise
• 1/4 teaspoon dried hot red pepper flakes
• 2 1/2 pounds meaty beef short ribs
• 1 3/4 cups reduced-sodium chicken broth (14 ounces)
• 10 ounces dried Chinese wheat noodles* or linguine
• 1 cup fresh mung bean sprouts
• 4 tablespoons Chinese pickled mustard greens**
• 1 (4-inch-long) fresh red chile (optional), thinly sliced

Preparation:

Bring water, soy sauce, rice wine, brown sugar, ginger, white parts of scallion, garlic, cilantro stems, tangerine peel, star anise, and red pepper flakes to a boil in a 5- to 6-quart pot, then reduce heat and simmer, uncovered, 10 minutes. Add short ribs and gently simmer, covered, turning occasionally, until meat is very tender but not falling apart, 2 1/4 to 2 1/2 hours. Let meat stand in cooking liquid, uncovered, 1 hour.

Transfer meat to a cutting board with tongs and discard bones and membranes, then cut meat across the grain into 1/2-inch-thick slices. 3Pour beef broth through a cheesecloth-lined sieve into a bowl and discard solids. Skim fat from cooking liquid and transfer liquid to a 3-quart saucepan. Add chicken broth and meat and reheat soup over moderately low heat.

Meanwhile, cook noodles in a 6- to 8-quart pot of (unsalted) boiling water until tender, about 7 minutes (14 to 15 minutes for linguine). Drain noodles well in a colander and divide among 4 large soup bowls.

http://www.epicurious.com/recipes/food/views/Taiwanese-Beef-Noodle-Soup-231502

Taiwanese Shaved Ice with Fruits Recipe

 

Taiwanese Shaved Ice with Fruits Recipe
Serves 2-4 | Prep Time: 15 Minutes | Cook Time: 5 Minutes

Ingredients:
4 cups ice cubes or crushed ice
4 tablespoons condensed milk or evaporated milk

Syrup: (yields about 8 tablespoons)
1/2 cup dark brown sugar
1/3 cup water

Toppings:
1 cup diced mango
1 cup diced kiwi
4 strawberries, sliced into pieces

Method:
Heat up a saucepan over medium heat and bring the ingredients in the Syrup to a boil, stirring continuously. Turn off the heat as soon as the dark brown sugar dissolves. Set aside and let cool.
Shave the ice cubes or crushed ice in a blender. Divide the shaved ice equally into 4 ice cream cups. Add 1 tablespoon condensed milk and 2 tablespoons syrup into each shaved ice. Top each shaved ice with 1/4 portion of diced mango, 1/4 portion kiwi, and 1/4 portion of strawberry. Serve immediately.


http://rasamalaysia.com/taiwanese-shaved-ice-with-fruits/2/

Recipe For Oyster omelet

Ingredients

• 6 oz shelled oysters , with juice
• 3 tbsp sweet potato starch 
• 2 tsp cornstarch
• 1/4 tsp salt 
• 3 eggs 
• 1/2 tsp sesame oil 
• 1 pinch white pepper 
• 2 tbsp lard or peanut oil or vegetable oil
• 1 cup baby bok choy , leaves separated
• 2 tbsp minced green onions 
• Omelette Sauce:
• 1-1/2 tsp hoisin sauce or ketchup
• 3/4 tsp chinese fine chili sauce or Sriracha
• 1/4 tsp rice vinegar

Preparation

Omelette Sauce: In small dish, stir together hoisin sauce, ketchup, chili sauce and vinegar; stir in 1 tbsp (15 mL) boiling water. Let cool.

Reserving 2 tbsp (25 mL) of the liquid, drain oysters. In bowl, whisk together sweet potato starch, cornstarch and pinch of the salt; whisk in reserved oyster liquid and 4 tsp (20 mL) water. Set aside.

In separate bowl, whisk together eggs, sesame oil, pepper and remaining salt.

In large nonstick skillet, heat lard over medium-high heat; sauté bok choy just until beginning to wilt. Pour in starch mixture, tipping pan to distribute evenly.

Scatter oysters evenly over top. Reduce heat to medium; cook until liquid is transparent. Pour in egg mixture; cook, loosening edge and tilting pan to allow egg to flow underneath, until set. Transfer to serving plate. Top with sauce; sprinkle with green onion.

http://www.canadianliving.com/food/oyster_omelette.php

10 classic taiwanese dishes

Beef Noodle Soup

Stinky Tofu (It smells bad but don't let that fool you, it's actually really good!!!!!)

      


 

Taiwanese Hot Pot (It's Spicy and delicious)



Oyster Omelet



Shaved Ice



Dumplings




Taiwanese Style Steak




Green Onion Pancake

 


Taiwanese Fried Rice



Taiwanese Fried Chicken

Taiwan Food is the BEST

Here is a video about taiwanese food: