Sunday, 19 April 2015

Taiwanese food

Top 3 Taiwanese Dishes

1. Braised pork rice (滷肉飯)

"Where there's a wisp of smoke from the kitchen chimney, there will be lurou fan [braised pork with rice]," goes the Taiwanese saying. 
The popularity of this humble dish cannot be overstated. 
"Lurou fan" is almost synonymous with Taiwanese food.
A good bowl of lurou fan comprises finely chopped, not quite minced, pork belly, slow-cooked in aromatic soy sauce with five spices.
There should be an ample amount of fattiness, in which lies the magic.
The meat is spooned over hot rice.  
A little sweet, a little salty, braised pork rice is comfort food perfected.

2. Oyster omelet (蚵仔煎)

Here's a snack that really showcases the fat of the land in Taiwan. You've got something from the sea and something from the soil.
The eggs are the perfect foil for the little oysters easily found around the island, while sweet potato starch is added to give the whole thing a gooey chewiness -- a signature Taiwan food texture.

3. Iron egg (鐵蛋)

It's called "iron egg" because it's so tough. These chewy eggs little eggs dyed black from long-braising in soy sauce are a highly addictive Taiwanese food.
Often made from quails' eggs, the protein balls are cooked for hours in soy sauce then air-dried. The process is repeated over several days until the snacks become tough and acquire the desired amount of chewiness.

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