Taiwanese Street Food by Joanne Lin

Cook Book Design & Food Illustration

@JOANN ELIN ILLU STRATOR

Ta i wan

Taiwan

is an is lan d o f u nexpec t ed beaut y. Wit h v erd ant v a l l e ys, h ills an d f o r e s t s t o roam in, it ' s t he id eal d est ina t i o n f o r t h o s e wh o lo v e t o spend t heir vac at ion ex ploring t h e g r e at o u t d o o r s . T h e c apit al, Taipei, is one of Asia' s f i ne st f u t u r is t ic c itie s , it ' s Taipei 10 1 skysc raper unmissa bl e w h e n s tr o llin g t h r o u gh it s bright ly lit st reet s, it s night ma r ke t s an d s tr e e t f o o d a mat c h for anywhere in Asia. T r a di t i o n h as h e ld f ir m , t hough.

T a i w a n , E at is im p o r t ant .

T he r e

a r e m an y s t r e e ts d ed ic at ed t o food in Taiwan. Ev e r y t im e y o u th in k y o u ' v e found t he best st reet sid e ba o , t h e m o s t in c r e d ib l e st inky t ofu or oyst er omelet t e, t h e r e 's an o t h e r T aiwan e se food shop t hat surpasses it . T he i sl a n d ' s f o o d is a m a sh-up of t he c uisine of t he M in N a n, T e o c h e w an d Ho k kien Chinese c ommunit ies, along w i t h Ja p an e s e c o o k in g t ec hniques. I t ' s a c ulinary love-i n w i t h di v e r s e ly d e lic io u s offspring. A r g u men t s ab o u t T aiw a n' s best food risk ruining relat ion shi p s a n d lif e lo n g f r ie n d ships. Food : it ' s serious, it ' s re spe c t e d , it ' s all e x c e lle n t when you t rav el t o Taiwan.

C o n ten t 1. Braized Pork Rice

2.Fried Rice Noodles

3.Radish Omelet

4.Tree Cup Chicken

5.Oyster Omelette

6.Stinky Tofu

7.Taiwanese Fried Chicken 15 8.Bubble Tea

9.Gua Bao

10.Xiao Long Bao

Taiwanese Street Food

Po r k Belly

滷肉飯

E g g B r ai se d i n S o y S auce

Bro w n s u g ar

Star A n i see d

So y Sau se

Brais ed Pork Rice 400 grams of variegated meat

Braised minced pork rice is one of the

5 gloves garlic, chopped

most popular and famous Taiwanese

2 tbsps fried green onion

dishes. Braised pork belly with delicious

2 tablespoons ice sugar 1 teaspoon of five spices powder Two boiled eggs 500 ml water

soy sauce, perfect to serve with a bowl of rice or noodles. One of the best comfort food!

Cut the pork belly into small pieces. Add

2 tablespoons rice wine

oil in hot pot, cook the pork for few

100 ml light soy sauce

minutes, then add in minced garlic.

1 tablespoon black soy sauce Add water, soy sauce, wine, fried shallot, rock sugar and five spices powder, bring it to boil then simmer for 30 minutes.

Then add in hard boiled eggs, cook for further 30 minutes. The sauce will get thicker and glossy, then it is done!

Taiwanese Street Food

ts há -b í - h ú n

Ri ce ver m i ce ll i

炒米粉

Mu s hro o m

G ar l i c

Bro w n On io n

car rot celer y

M eat C h i cke n o r beef 5

Oy s ter S auce

Taiwanese Street Food

Fried Rice Noodles 16 oz Rice Noodles

1. Soak

1/2 lb Pork Tenderloin

fo r 10 minutes. Drain the noodles and tear the

5 Shiitake Mushrooms

noodles into shorter strands. Easier to eat.

2 Green Onions

2 . . Chop

Ha ndful of Sakura Dried Shrimps Ha ndful of Fried Shallots Chicken Bouillon White Pepper

the whole bag of noodles in hot tap water

the pork into strips and season with a little

white pepper, soy sauce, sugar and shaoxing rice wi ne and set aside.

3. .Chop

the yellow onion and half a head of cab-

ba ge into thin strips. Chop the green onions, use the white and the green parts.

Soy Sauce

4. Put

Sugar

t h e wok and saute at low heat until fragrant. You

Shaoxing Rice Wine

wa nt to avoid that burnt bitter flavor so donâ&#x20AC;&#x2122;t

Cooking Oil

overcook. Remove and set aside. This will be used

Water

t o garnish the noodles at the end.

5. Add

oil, green onions and sakura dried shrimp in

more oil to the wok and saute the seasoned

pork until starting to brown. Then add mushrooms, f ri ed shallots and a pinch of chicken bouillon. Let it co ok for about 5 minutes. Stirring occasionally.

6 . Add

the chopped onions and mix and continue

t o let cook for 5 minutes. Add white pepper, about 3- 4 tablespoons soy sauce and 2 cups water. Let it co me to a boil and simmer for 5 more minutes.

7. Lower

the flame and add the noodles. Mix all the

ing redients together well and increase the heat. Mi x in the cabbage. There should still be a bit of liq uid in the wok still.

The noodles will soak this up as they continue to

cook. Keep folding the ingredients together with th e noodles. Cook the noodles until you get a nice chewy texture.

T he no o dle s are read y! Gar n i s h w i t h t h e d r i e d s h r i m p an d g ree n o n io ns.

Taiwanese Street Food

cà i- p ú - d àn

Dr i e d R ad i s h

菜脯蛋 Spr i ng On i o n

Dr i e d R ad i s h

Egg s

Taiwanese Street Food

R adis h Omelet 120 gram preserved radish

Taiwanese people like to have preserved or pickled food, and more likely, to add in

4 eggs

daily cooking. Simply add the preserved radish into eggs with spring onions,

2 spring on ions

pan-fried it like a frittata and serve with plain rice, DELICIOUS!

1/2 tablespoon sesame oil A super easy, quick and delicious dish that you can make it in 15 minutes!

Cut the preserved radish into small pieces, soak in water for 15 minutes. Then add in eggs, chopped spring onions and sesame oil, mix everything together.

Heat oil in hot pan, add the egg mixture, cook on medium heat for few minutes, then flip it over and cook until the other side is golden. Cut into small pieces and serve.

Taiwanese Street Food

San -b e i- ji

三杯雞 Ging er

C h i cke n Dr ums t i ck

G ar l i c

Basil 9

Black S e sam e o i l

R i ce Wine

Soy S au ce

Taiwanese Street Food

T h r ee Cu p Ch i cken 6 chicken thigh, cut into chunks

1. Blanch chicken chunks in hot water then

2 tablespoons + 1/2 tablespoon sesame oil

drain well (optional).

15 slices ginger

2. Heat up 2 tablespoons of sesame oil with

10 cloves garlic

ginger and garlic in a cold wok (or a deep

120ml (1/2 cup) Shaoxing rice wine

frying pan) over medium heat. Fry until the

2 tablespoons light soy sauce

ginger becomes slightly brown.

1 tablespoon dark soy sauce

3. Stir in drained chicken. Fry for 2 minutes or

1 tablespoon rock sugar (or regular sugar)

so.

1/2 red bell pepper, cut into square pieces

4. Add rice wine, light soy sauce, dark soy

2 stalks spring onion, chopped

sauce, and rock sugar. Cover the wok with a

1 handful fresh basil

lid (keep medium heat). Cook for about 3 minutes. 5. Put in bell pepper and spring onion, then cover and cook for a further 2 minutes. 6. Uncover the wok and turn up the heat. Stir around until most of the liquid is evaporated and the chicken is coated by the remaining sauce. 7. Turn off the heat. Stir in 1/2 tablespoon of sesame oil and basil leaves. Cover the wok for 1 minute. 8. Dish out and serve with plain rice.

Taiwanese Street Food

ô-á - t si an Oys ters

蚵仔煎

S w e et Potato S tarc h

eg g s

To ng H o

Ketc hu p and C h i ll i Sauce

Taiwanese Street Food

O y st er O m elett e SAUCE | 1 Tablespoon Ketchup 1 Tablespoon Chili Sauce 1 Tablespoon Rice vinegar 1/2 Teaspoon Fish Sauce OYSTER OMELETTE| 1 egg Âź teaspoon salt Pinch ground white pepper 2 Tablespoon Sweet Potato Starch 2 Tablespoon Tapioca Starch 1/4 cup cold wate 1 tablespoon Lard 1 Clove of Garlic, chopped Handful of Raw oysters (about 10 ) 1 stalk of Spring Onion, chopped 1/4 Tong Ho, roughly torn or chopped

For the sauce, mi x everyt hi ng t oget he r w el l and set asi d e. Mi x Sw eet Pot ato Starch and Tapi oc a St arch w i th w at er and set asi d e. Heat the oi l (L ard f or best resul t) i n pan over med i um hi gh heat. Ad d the garl i c and cook unti l arom at i c, t hen ad d al l the oysters and cook f or about 30 second s. Add t he starch sl urry, the n crack an egg i n. B reak up the yol k sl i ght l y w i t h the spat ul a. Pl ace the Tong Ho and Spri ng oni on on t op and l et i t cook f or about a m i nute.

L oose t he si de of t he omel et t e to ensure smoot h f l i ppi ng process. I recommend usi ng 2 spatul as f or thi s. Once f l i pped over, cook f or anot her m i nute or unti l the egg i s set. Pour ove r the sauce and serve i m m edi atel y.

Taiwanese Street Food

C hòu dòu fu

Cuc umb er p i ck le s

Chili S au ce

臭豆腐 Stinky To f u

G ree n onion C h i ll i Pe p p er

Taiwanese Street Food

S t i n k y Tof u 1 block stinky tofu or regular firm tofu (about 1 pound sold in carton) 4 tablespoons cooking oil 2 tablespoons cornstarch 2 tablespoons chilli sauce 2 tablespoons barbecue sauce 2 tablespoons soy sauce 1/3 cup chopped green onions Cilantro, for garnish

1.To use regular tofu: wrap tofu in a towel and place

on a flat surface. Find something

heavy, like a brick or book (about 1 pound weight), and put it on top. This is to squeeze out as much water as possible out of the t ofu. Reason for doing this: it will prevent oil splashing during frying. Press tofu for one hour or longer. 2.Cut stinky tofu, or regular tofu into triangle or rectangle wedges; about 8 to 12 large pieces. 3.Lightly coat the tofu pieces with cornstarch. 4.Heat 4 tablespoons cooking oil in a frying pan over medium-high heat. When the oil is very hot (around 400 F degrees), pan fry the stinky tofu. Be prepared as the frying stinky tofu will be very heavy in odor, think of something like melting blue cheese in a pan. Brown on all sides until golden and crispy. 5. Remove stinky tofu from heat and drain on paper towels, if needed. 6. Place soy sauce, chilli sauce, and barbecue sauce in three separate dipping saucers. Arrange stinky tofu on a large plate, garnish with cilantro. Sprinkle chopped green onion while enjoying the stinking tofu.

Taiwanese Street Food

kiâm- so o - k u e

鹹酥雞 C h i ll i p o w der and ot her sp i ce s

C h i cke n Bre a s t 15

Ba si l

Eg g s

Taiwanese Street Food

Taiwanese Fried Chicken INGREDIENTS | 300 grams of chicken thigh Canola/peanut oil for frying Potato starch / sweet potato starch for frying A handful of basil leaves (don't pre-wash them, just brush off any dirt) Salt, ground white pepper cayenne powder MARINADE |

1. Rinse and pat dry chicken thigh with paper towels. Trim off excess fats then cut the chicken thigh into 1-inch pieces. Place into a small mixing bowl and add in Marinade ingredients. Coat the chicken pieces well with the m arinade. Cover the bowl with plastic wrap and refrigerate overnight. 2.Heat 1-inch deep of oil in a pot over medium heat. Insert a dry wooden chopstick or the handle of a dry wooden spoon in the oil when the oil bubbles steadily form around the chopstick or spoon, the oil is ready for fr ying.

1 clove garlic, peeled and minced ½ thumb ginger, peeled and grated 1 tablespoon light soy sauce ½ tablespoon mirin 1 teaspoon cornstarch / potato starch ¼ teaspoon five spice powder ¼ teaspoon ground white pepper

3. Coat the chicken pieces in potato starch and add into the oil. Cook over medium heat, stirring the chicken occasionally to prevent them from sticking together, for 3 to 5 minutes until cooked through. Remove with a slotted spoon and drain off excess oil in a sieve/colander/ rack. Repeat until all the chicken is cooked through.

¼ teaspoon cayenne powder (optional) 4. Turn the heat up to high and heat the oil for 30 seconds to 1 minute. Add all the cooked chicken pieces back into the pot and fry over high heat until the exterior is crisp and golden-brown in colour, about 1 minute. Remove with a slotted spoon and drain off excess oil on paper towels. 5. Turn the heat down to medium. Add in basil leaves and fry until crisp, about 30 seconds to 1 minute. Remove with a slotted spoon and drain off excess oil on paper towels. 6. Transfer the still-hot chicken into a mixing bowl and season with salt, white pepper and cayenne pepper, if using. Toss in the crispy basil leaves and serve immediately.

Taiwanese Street Food

Z h e nzh u

Bro w n s u g ar

Nǎi c h á

珍珠奶茶

Mi lk

Black Te a bag 17

Ta p io ca B all 20 0 g

Taiwanese Street Food

Bubble Tea Bubble Tea Brown Sugar Black Tea Bag Milk Tapioca Ball

Water 420 ml Black Sugar 90 g Boba 50 g Milk Tea Water 450 ml Black tea 6 bags Milk / Evaporated milk 225 ml Sugar 15 g Optional Ice

1 cu p prem i um grad e bl ack tapi oca pearl s 7 cu ps of w at er one l arge st ockpot can of a lr ead y m ad e mi l k tea sugar syrup measure out th e water and pl ace i t i nto t he stockpot to b oi l . let th e t api oca pearl s move around w hi l e cooking so t he w on' t sti ck toget her. w hen water i s at boi l i ng peak, add the tapi oca p ea r ls i nt o i t . spread t hem smoothl y around. b oil p earl s f or 30 mi nutes. sti r every so of t en th a t them w on' t sti ck toget her. stop b oi l i ng w hen you t hi nk pearl s are sof t . l e t p ea r ls set t l e i n w arm w ater w i th the l i d on. a ft e r 3 0 minut es pour aw ay w at er and ri nse pearl s with col d w ater. then add sugar syrup sol uti on to cover the pearl s, w hi ch p er v ent s the pearl s to st i ck toget her. H on ey can al so w ork. w ai t f or a f ew m i nut es a n d then open your cans of al read y m aki ng milk tea i nt o gl asses. add your new pearl s a nd y ou in s t antl y have pearl mi l k tea!

Taiwanese Street Food

Guà B ao

刈包 Pe an ut Po w d er

P i ck le d Mu s tar d Gree n

co r i ander

Po r k Belly 19

Taiwanese Street Food

Gu a B ao Br ai s e d Po r k 2 lb Pork Belly Butt Roast Work too! 2 Cloves Garlic 2 TBsp Sugar 2 C Soy Sauce 2 Thin Slices of Ginger 1 Star Anise 1 Chili

T h e Bu n 2 C All Purpose Flour 2 TBsp Sugar 1/4 tsp Salt 1/2 TBsp Active Dry Yeast 1 TBsp Vegetable Oil 3/4 C Water

P i ck le d M u s tar d G ree n 1 Package of Pickled Mustard Green 1 TBsp Sugar 2 Cloves Garlic Minced 1 Chili More if you like it spicy

Pe an ut Po w d er 2 C Raw Peanuts or use peanut powder if you can find any 3 TBsp Sugar

Braised Pork 1. Slice the pork into strips. Roughly 1" thick, 3" tall and 4" in width. With a Tablespoon of oil, fry the pork strips until the colour has changed and some fat has been rendered down. About 3 minutes. Remove from pot. 2.In the same pot that the pork was fried, leaving only 1 TBsp of oil, smash the garlic, chilli and ginger and add to the pot. Fry for 10 seconds then adds the sugar until it turns slightly brown and caramelized. 3. Add the pork back followed by two cups of soy sauce. Be careful the sauce might splatter. Give it a good stir and add enough water to cover the pork. 4. Add the star anise and bring the pot to a boil then turn the heat down to low. Simmer the pork until soft and tender. 30 minutes to 1 hour.

co r i ander 1/2 Bunch of Cilantro Chopped

The Bun 1. Mix all the dry ingredient and oil in a mixing bowl. 2. Add 3/4C of water and mix with a fork until flaky looking. 3. Knead with your hands until the dough is soft and smooth. Cover and let it rest for 20 minutes. 4. After 20 minutes, punch the dough down and divide them into 8 even pieces. Roll each piece out into an oval that's roughly 5" in length. Brush the surface with vegetable oil then fold them in half so they don't stick after steaming.

Taiwanese Street Food

5. Place the buns 1.5" apart from each other on a steam rack with steam liners and steam on high heat, starting from cold water for about 10 minutes or until cooked. Leave a small crack in the pot while steaming and let the buns sit in the steamer for 5 minutes to cool down slightly before opening the lid so the buns don't collapse.

Pickled Mustard Green 1.Take the mustard green out of the package, discard the liquid and dice the vegetable. Finely chop the chilli. 2. Heat one tablespoon of vegetable oil, add the minced garlic and chilli, fry for 10 seconds until fragrant. 3. Add the diced pickled mustard green, stir-fry until fragrant about 2 minutes. Add 1 TBsp sugar and remove from the pan. Peanut Powder 1. Grind 2C of raw peanuts into powder. 2. In a dry pan, over medium heat, roast the peanut powder until slightly golden and fragrant. Remove from the pan and let cool. 3. After the powder had cooled, add the sugar and mix well.

Gua Bao To assemble the gua bao, simply open the steamed bun and add a slice of pork top it with pickled mustard green, peanut powder, and cilantro!

Taiwanese Street Food

Xi ǎ o l ó ng bao

小籠

包 So y Sauce

v in eg ar

S hre d d e d Ging er

Ca b bag e

Mince d Po r k 22

Taiwanese Street Food

Xi ao L o ng B ao E q u ip m e nt A wo k , b a mb oo steamer s lin ed wit h c le a n (b u t wip ed dr y ) leaves o f N a p a c a b b a g e or r ou n ds of p a r c h m e n t p a p er T h e â&#x20AC;&#x153;S o u pâ&#x20AC;? 1 p o u n d o f por k b on es 1/ 4 p o u n d p ig skin 1 q u a r t wa ter Ta k e a st o c kp ot th at fits a ll of the p o r k b o n e s an d skin . F ill it with al l o f t h e in g r edien ts an d b r in g it t o a b o il. O n c e it b oils, tu r n th e flame d o wn t o a s immer for a p p r ox im a t e ly 3 h ou r s so all of th e n at ural ge la t in is in th e stock. Str ain int o a l ar ge c o n t a in er a n d cool comp le t e ly . ( Y ou may make th is at l e a st 1 d a y a h ead or at most 3 d a y s in t h e r efr ig er a tor . T h is al so m a y b e f r o z en u p to 6 mon th s .)

Fi ll ing 2.5 pound s f resh l ean groun d p or k (pref erabl y 85%) 1 tabl espoon f resh gi nger, f i ne l y chopped 1 tabl espoon sal t 4 teaspoons l i ght soy sauce 1 teaspoon t oast ed sesame oi l 2 tabl espoons xi ao xi ng w i ne 2 tabl espoons cornst arch Fresh ground bl ack pepper Mi x al l of the i ngredi ents i n a l ar ge bow l . Set asi de unt i l the soup d um pl i ng ski ns are read y.

SKIN 1 pound (16 ounces) al l - purp os e f l our 1 pound (16 ounces) l ow gl u t e n f l our (such as past ry cake or c ak e f l our) Approxi m atel y 3 cups w arm w at e r (about 90 F to 110 F) On a cl ean count er, pl ace al l of your f l our and f orm a w el l w i t h your cl ean hands. Pour i n ab out 2 cups of w arm w ater i nto t he w e l l and m i x w i t h your hand s. If i t fe e l s too d ry, ad d m ore w ater unti l t he d ough f orms a bal l and the dough w i l l st ret ch as i t i s l i ghtl y pul l e d. Set i t asi de and al l ow i t to re s t for 20 m i nut es.

Taiwanese Street Food

Aft e r t h e r e st, p or tion th e dou gh i nt o abou t 1 . 2 5 ou n ce p ieces an d cover t h e m w it h a slig h tly da mp towel t o ma k e su r e t h e dou g h does n ot dry. R o ll t h e d o u g h piece in to a th in, f l at ci rc le ( if y o u n eed an idea, ideal l y, i t w o u ld b e a b ou t two sh eets of pape r t h ic k ). F i l l e a c h c ir c le of dou g h , in term s of rat io s, 7 0 % meat an d 3 0 % sou p. In al l , y o u a r e usin g a b ou t 1 .5 to 2 t ab le sp o o n s of fillin g in its total i ty. Adju st a c c o r din g ly so th at y ou r f i l li ng w ill n o t br ea k y ou r skin . I n terms o f h o w t o f old, I fou n d th is Y ouTube vi d e o d e c e n t en ou g h to sh ow how t o p le a t t h e se du mp lin g s. O n ce you fi n ish , p la c e th e du mplin g on to t he l i n e d b a m b oo steamer . On c e y o u h a v e completed wr appi n g y o u r d u mp lin g s, h a v e th e w ok s e t in b o ilin g wa ter an d p lace t hese bas k e t s t o stea m for 8 â&#x20AC;&#x201C; 1 0 minutes. S e r v e im m e diately a n d en joy .

Taiwanese Street Food

M y n am e i s Zi Shi n L i n. I come fr om Tai w an. Tai chung Ci ty. T aiwa n ese str eet food are di verse and del i ci ous. Hop e to let mor e i nternati onal f ri ends know T a iwa n ese cu isin e and easi l y cooked at hom e. If y ou a r e in ter ested i n expl ori ng more i nf ormat i on about Tai w an,

Y ou can e- m ai l m e. J ielin 112358@gm ai l .com

Or v is i t e my i nstagram J oa nne L i n Il l ustrator

Design By Zi Shin Lin Illustration By Zi Shin Lin Printing in the United Kingdom Instagram @JOANNELINILLUSTRATOR