- Entrees
- A-L
- M-Z
- Pan Fried Oyster Omlette
- Pork Dumplings
- Salted Duck
- Seafood Bisque
- Seafood-Udon Salad
- Seasoned Pumpkin
- Stewed Chicken with Sesame Oil
- Stewed Pork Hock
- Stewed Pork Over Rice
- Stir-Fried Shrimp with Eggs
- Stir-Fried Treasures
- Taiwanese Spring Rolls
- Taiwanese-Style Chicken Meatballs
- Taiwanese-Style Crispy Fried Chops
- Taiwanese-Style Fried Chicken
- Taiwanese-Style Seafood Noodle Soup
- Taiwanese-Style Steamed Pork Buns
- Traditional Pork Pottage (Rou-Geng)
- Appetizers
- Side Dishes
- Street Food
- Breakfast Rice Rolls
- Kimchi Fried Rice
- Microwave Roasted Peanuts
- Ming’s Mantou
- Pan Fried Oyster Omlette
- Stewed Pork Over Rice
- Taiwanese Spring Rolls
- Taiwanese-Style Crispy Fried Chops
- Taiwanese-Style Fried Chicken
- Taiwanese-Style Siu Mai
- Taiwanese-Style Steamed Pork Buns
- Traditional Pork Pottage (Rou-Geng)
- Taro Rice Cake
- Breakfast
- Fusion
- Soups
- Desserts
Archive for May, 2011
Hot Pot Chicken
The dish is made by simmering chunks of chicken in wine, soy sauce and herbs until the meat is flavorful and tender. Of the ingredients in this recipe, the sesame oil, soy sauce and rice wine are key. If desired, …
Taiwanese-Style Siu Mai
If you have ever enjoyed a traditional Chinese dim sum meal, you probably had an opportunity to try Siu Mai, the hearty, open-faced pork dumplings that come in
Bean in the Green
[gallery]This dish is a contrast in textures: it pairs crisp daikon leaf with soft cooked broad bean. I have memories of eating this appetizer at restaurants in Taiwan
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