04/11/2025
When my cookbook supporter asked me to recommend a “sleeper recipe “ for his cooking class, mugwort rice cake (艾草草仔粿)came up in my mind right away! This is one of the food that I have frequently bought for my guests in the market tour. I’m so happy that he took my advice and also enjoyed it so much in the class yesterday! At the same time, we also made a Tainan style “Wan kueh” 碗粿，which he also loves my technique to make it! Other than mugwort being used for this dough, I also use cudweed （鼠麴草）! #碗粿 #草仔粿 #掃墓
15/08/2025
Red rice wine dregs eel 紅糟鰻（紅燒鰻）soup is one of my favorites. Rice wine dregs is widely used in Taiwan for pork, eel, chicken, duck and fillings of Bawan(Hsinchu style). I love them all if you have read my previous post.
Eel is very bony. I grew up with eating bony fish, so eel is fine with me. The eel for making this soup is from deep sea and is one of the famous dish of Keelung. Most of the shops cook the soup with eel bones and Chinese medicine, but I use brill fish, a type of small flounder, for the stock and cook with Chinese cabbage and black wood ear, simple and full of umami! #紅糟鰻 #紅燒鰻
09/08/2025
I live in an expats area surrounded by three international schools. In the first floor of my apartment, it’s a French boulangerie; there’s another sour dough bakery behind the TAS, and some other Western style bread. However, making Taiwan bread for myself sometimes is such a relaxing and comforting!
18/07/2025
Most Taiwanese don’t cook duck at home though the whole year consumption is 40 millions ducks. I cooked a 2kgs duck in a 40cm wok for 50 minutes. I prepared it at least four dishes: sliced duck breast with ginger, duck and my homemade preserved Chinese cabbage (酸白菜鴨肉冬粉), duck legs and wings marinated in Hakka red rice yeast lees (紅糟鴨), and fried rice with duck.
