Crystal Meatball (Bawan)
肉圓
A recipe for Bawan, a meatball wrapped in glutinous rice dough, from Clarissa Wei's cookbook Made In Taiwan.
Preserved Daikon Omelet
菜脯蛋
A shallow-fried omelet dotted with preserved daikon radish, from Clarissa Wei's cookbook Made In Taiwan.
Three-Cup Chicken
三杯雞
The “three” refers to soy sauce, sesame oil, and rice wine, with basil headlining the dish.
Taiwanese Cold Noodles
台式涼麵
Peanut and sesame cold noodles, best enjoyed in the early mornings after a long night of KTV.
Lu Rou Fan
Lu Rou Fan 滷肉飯, or braised pork over rice, is almost as much of a staple in Taiwanese cuisine as rice itself.
Steamed Fish
There’s no better answer to a hangry weeknight than a simple-to-prepare homestyle steamed fish, made in a Tatung steamer with minimal ingredients.
Sticky Rice Stuffing
A tradition in many Taiwanese-American families, adapted for the American autumnal season
Sesame Oil Lion’s Mane Soup
A vegan take on the Taiwanese classic, Sesame Oil Chicken Soup, featuring lion's mane mushrooms
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Every month, we write a newsletter exploring a different them in Taiwanese food, and often include recipes such as our tried-and-true QQ Taro Ball ratio and Clarissa Wei's Preserved Daikon Omelet. Plus, it's the best way to stay updated on all our events and special offers.
