Cooking with Steam | Season 02 Episode 02
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Cooking with Steam is our show about Taiwanese food, through the lens of steam. Taiwanese chef and writer Jessie YuChen guests on the latest episode to cook a meal with Cold Dressed Yuba Salad with Wood Ear and Preserved Radish Omelet.
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Preserved Radish Omelet (with Duck Egg)
Assemble a homestyle Taiwanese dinner by making preserved radish omelet with duck egg.
Cold Dressed Yuba with Wood Ear
Enjoy this spicy Cold Dressed Yuba Salad with Wood Ear from Yun Hai collaborator Jesse YuChen.
Bawan (Crystal Dumpling)
Taiwanese Bawan, a traditional dumpling and street snack made from a mix of rice and root-based starches, bamboo, mushrooms, pork, and shallots.
Mee Sua 麵線羹
A starch-thickened soup, mee sua is made with red vermicelli and gets its signature flavor from a splash of Taiwanese black vinegar.
Black Bean Tofu 蔭豉豆腐
Pairing yìnchi (fermented black soybeans) with tart and sweet pickled cordia seeds makes this tofu dish the perfect complement to rice.
Three Cup Lion's Mane 三杯猴頭菇
Sānbēi (three cups) refers to toasted sesame oil, soy sauce, and rice wine. Lion’s mane mushrooms soak up this sauce beautifully.
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FOR MORE RECIPES
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.
