I Love. I Cook. I Bake.

My last submission for this month Asian Food Fest - Taiwan
Saw this at Peng's Kitchen and immediately I gave it a try. Very satisfied with the result, tasty hearty dish eaten with rice or on its own :)

1. For the broth, mix everything in a pot and bring to boil
2. Marinate minced pork with grated ginger, pepper, sugar, sesame oil, salt and soya sauce
3. Stir in potato starch, spring onion and parsley, stir til sticky. Stir in chopped mushroom. Set aside for at least 30mins
4. Combine fish and squid paste, set aside
5. Cut tofu in quarters. Deep fry til golden brown. Drain and cool completely
6. Slit at the cut side and scoop out some of the tofu to make a pocket
7. Fill in pocket with marinated meat. Put a thick layer of fish paste mixture to seal the cut side completely. Do the same for all the fried tofu
8. Cook the stuffed tofu into the boiling broth for 10mins over medium heat til well cooked
9. Scoop out tofu and place onto serving bowl. Pour over the broth. Sprinkle some spring onion and fried onion. Enjoy! :)

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I love all kinds of bean curd rolls. A must order every time I go for dimsum
So, when I saw this chicken rolls, I was drooling and determined to give a try
Thanks Kimmy for the wonderful recipe, it's delicious!
My family and I enjoyed this so much. I made half recipe and it's gone after dinner. The next time I will definitely make full recipe, or more! :)

She mentioned that the original version in Taiwan is usually much longer in shape, and has no chicken in it, even though it's called chicken roll. It uses pork instead. But since I have a lot of chicken breast in my freezer, I used chicken instead :)

1. Marinate pork strips with seasonings. Set aside for about 15mins
2. Add in fish paste and onion. Mix all with hands
3. Cover and keep in the fridge for about half an hour
4. Place about a handful of mixture at the centre of the beancurd skin. Fold both sides and roll up like spring roll
5. Heat oil in a wok and deep fry til golden and crispy at both sides over medium heat

I guess I should have put more filling, mine were not round enough. It's flattened after cooled. It didn't affect the taste, though :)
Look at Kimmy's. It's so round and full of filling in it, so nice!

This is one of the recipes I definitely will be making again (especially since I still have some leftover beancurd skin LOL)
I will for sure put more filling so I can get fat rolls :)

I saw this at Violet's Kitchen and I know this dish will be loved by my family
Never had this before, so I gave this a try and I am glad I did, it's yummy!
Such a simple meal can be so satisfying :)




I decided to use the recipe from An Acquired Taste
It said that the original recipe uses turkey meat, and it's called Turkey Rice (火雞肉飯 huo ji rou fan) but chicken breast is the alternative when turkey is not available

What you need:

2 chicken breasts, blanch in boiling water for 3 mins and drain
1 tbsp oil
3 shallots, slice thinly
2 spring onions, cut 3 inch pieces
6 slices of ginger
2 star anise (I skipped)
1 tsp salt
1 tbsp light soya sauce
3 cups chicken broth
cooked white rice
pickled daikon and cilantro for garnish

Method:

1. Heat oil in a heavy based pot, and sautee shallots til golden brown. Add in spring onion and ginger, fry for 1min
2. Add in chicken and just enough broth to cover. Add in salt and soya sauce
3. Bring to boil and reduce to low, cover and let simmer for an hour
4. Take out chicken breast and shred
5. Prepare rice in a plate or bowl, arrange shredded chicken on top and pour gravy
6. Serve with pickled daikon and cilantro (I had my blanched greens instead)

One Taiwanese dish I ate ages ago whenever I was in Taipei during my singlehood
Now is the time for me to experience cooking it myself :)




Source: Doris from Sumptuous Flavours
(with slight modification)

What you need:

400g lean pork
100g pork belly
2 tbsp dried shrimp, soak til soft and coarsely chopped
20g brown rock sugar
1 star anise
1/4 tsp five spice powder
3 tbsp light soya sauce
2 tbsp dark soya sauce
5 cloves of garlic, minced
4 shallots, minced
6 eggs, hard boiled - shells removed
3 tbsp Shaoxing cooking wine
some cooked rice

Garnish: blanched xiaobai chai, Japanese pickled radish (too bad I couldn't find this on the day I cooked this dish, so I skipped this)

Method:

1. Heat wok with a little oil (since mainly was lean meat). Add the pork cubes and fry until water has evaporated
2. Add in the minced garlic and minced shallots. Continue to stir-fry until fragrant
3. Add in dried shrimp. Stir. Add in water to cover the pork pieces. Add in shaoxing wine
4. Add in rock sugar, soy sauce and dark soya sauce. Stir well
5. Add in hard boiled eggs to the pork and gravy. Turn the eggs occasionally so they're browned evenly
6. Simmer for about 20 mins. Add in star anise and five spice powder and continue simmer for another 45 mins (add water whenever necessary)
7. Adjust taste, give a good stir, let it boil and off the heat
8. Serve with hot cooked rice, blanched vegetables and pickled radish