I have also seen a recipe for this with diced pork belly. I think the “Soy paste’ youi are referring to is also known as “Sweet Soy Sauce” or “ABC Sweet Soy Sauce Kecup Manis”. Be carefull cooking this on the stovetop as the high level of sugar will “catch” easily, ...
TAIWANESE SAUSAGE FRIED RICE | 台式香腸炒飯 WELCOME! Hii! I’m Tiffany, welcome to my corner of the world. Here’s what I do in a nutshell: * Food Photography * Introducing people to Taiwanese food onYOUTUBE * Taiwanese Recipes with Locally Sourced Ingredients ...
For some reason, I thought I’d shared this recipe but I HAVEN’T!! I can’t believe this myself. I’ve made these for several parties and it’s always been a big hit. Whoever came up with this combination was a genius, all the texture and flavor works so well together and it ...
This recipe is GREAT! Reminds me of what I ate growing up. It was a little trial and error to cook the sweet rice in my Tatung rice cooker; I’ll have to experiment with the exact amount of water to add in the future. Added Chinese sausage to the pork and a clove of garlic; nex...
Watch how Peng Bing is made I WOULD LOVE TO KNOW WHAT YOU THINK OF THIS RECIPE, RATE + COMMENT BELOW OR #CHEWEXPERIMENT ONINSTAGRAM!!!
This “meat roll” is my grandma’s secret recipe, I’ve never had anything like this anywhere else. This Taiwanese meat roll is soft, gooey, chewy, flavorful and super tasty. Grandma would always make a big stack of them and feed it to us kids during Chinese New Year and we love ...
I have also seen a recipe for this with diced pork belly. I think the “Soy paste’ youi are referring to is also known as “Sweet Soy Sauce” or “ABC Sweet Soy Sauce Kecup Manis”. Be carefull cooking this on the stovetop as the high level of sugar will “catch” easily, ...
Another addition to the recipe that makes this unique to Taiwan is the green onions. Taiwan grows some of the most beautiful green onions in the world and they are used in almost every dish either as a decoration or the source of beautiful flavor. A BIG handful of freshly chopped green on...