Does anyone know a recipe for a Taiwanese dish that can be served cold?!


Question: I'm working on a project in my school and I need to find a dish from Taiwan that I can serve cold. It has to serve 10 people. The only one I have found so far are these oily cucumbers that don't sound too appetizing. Can anyone help me with a better recipe? :S


(Please post the recipe.)


Answers: I'm working on a project in my school and I need to find a dish from Taiwan that I can serve cold. It has to serve 10 people. The only one I have found so far are these oily cucumbers that don't sound too appetizing. Can anyone help me with a better recipe? :S


(Please post the recipe.)

Im taiwanese, ill help you, my grandma taught me vegetrians and meat dishes.

for meat try three cups chicken, its basicly sesame oil, soysauce, basil and chicken

Ill give you my homemade recipe.

4 boneless chicken, sliced on the grain 2 inches , roughly big slices.
1 cup of sesame oil ( watch for chicken, make sure the cihcken is dry. )
1/4 soy sauce
3 tablespoons of black vinegar
1 tablespoon of ginger ( fish out later, no one likes eating ginger )
8 pieces of basil
1 tablespoon of white sugar. or brown if you have

Heat the oil with the slice ginger, when heated cook the chicken for 5 minutes, its better if used with a wok because you can toss it with your wrist.

Then put some soy sauce, black vinegar, basil, cook for another 4 minutes and until one of the chicken stripes hit 165 temperture. This yields 6 people.

You can serve it cold or hot.

Try peanut butter noodles! No im not kidding, add some cucumbers and carrots.


1 lb spaghetti ( boiled then drained dry)
1 cup of peanut butter
1 cup of cold cucumbers
half cup of carrots
Yields about two-three people

Toss all and serve cold for a veggie dish. Its vegan compatible!

Pork daikon puff

*Pastry*
2 cup All purpose flour
3 eggs

Yields about 8-10.

Leave it aside to rest for few minutes to relax the gluton for 10 minutes. Kneed and make a big pastry about one inch of thickness. To make the puffs you have to cut a circle about 4 inches.

*Pork and daikon*

1.lb pork
3 tablespoon of pork lard ( for the puffs moisture, it will cook off )
1/2lb daikon
one spring of green onions or chives
few sprinkles of white pepper

Boil the daikon on hot water, salt the water with 1 tablespoon. Pretty much blanch it for 5 minutes. Saute the pork for 30 seconds to brown it. chop the green spring onions with pepper. Mix everything in the bowl with the lard.

*Pork pastry*

With the 4 inch diameter puffs, add the pork and streetch it to cover the pork. Lay aside. Preheat a cast iron dutch oven to 350 for 15 minutes or until the pastry is golden brown. Dont worry if the pork is undercook, it isnt because we precook the pork for 30 seconds.

Serve hot or cold.

Tea-Smoked Game Hens

2 Cornish game hens, halved lengthwise
Poaching broth: 4 cups water
3 tablespoons soy sauce
1/4 cup Chinese rice wine
1 tablespoon sugar
2 teaspoons ginger root, thinly sliced
Smoking Mixture: 1/3 cup dry rice
1/3 cup brown sugar
1/3 cup oolong tea leaves
Combine all ingredients in a small bowl and mix thoroughly. Soy Glaze: 3 tablespoons soy sauce
1 teaspoon sesame oil

Combine poaching broth ingredients in a large kettle and bring to a boil. Place the halved game hens in the poaching broth, reduce heat and simmer for 20 minutes. While the game hens are poaching, line a heavy wok or skillet with two layers of aluminum foil. Scatter the smoking mixture in the bottom of the pan. Place a wire rack in the pan, arrange the 4 game hen halves on it, and place over medium heat until the pan begins to smoke. Cover the pan with a tight-fitting domed lid, reduce the heat and allow the mixture to smoke for 15 minutes. Remove the pan from the heat and allow to cool for 5 minutes before removing the lid. Brush the skins of the game hens with the soy glaze and allow to cool before serving. Serve with rice and Asian stir-fry vegetables. Game hens may also be refrigerated and served cold.


If that's too much for you, you could try a popular night market snack...


Tea Eggs

8 eggs
Water
2 Tablespoons Soy Sauce
2 pieces Star Anise
1 tablespoon black tea leaves or tea bag

Bring the eggs to the boil and simmer for 3-5 minutes.
Drain and cool. When cool enough to handle, gently tap the egg's shell all over without removing the shell.
Place back in the pan, cover the eggs with water, add the remaining ingredients and bring back to boil, turn down and simmer on low heat for an hour or more, this helps the flavors infuse the egg.
Drain once more. Eggs can be eaten hot or cold and should have an attractive marble effect.

MAYBE YOU COULD SERVE THIS COLD

The Best Popcorn Chicken With Sweet Basil (Popular Starch!

4-6 servings 21 min 15 min prep

1 (3 lb) package boneless skinless chicken thighs (Cut into bite size pieces)
1 cup thick soy sauce (use Kimlan brand 'Soy Paste', or a thick Terriyaki paste, but try the Soy paste. It has a better fla)
1/4 cup sweet cooking rice wine (Try Kikkoman brand Aji-Mirin or any other brand)
3 tablespoons white pepper
1 teaspoon Chinese five spice powder (you can choose to omit this ingredient if you absolutely cannot find it , but it adds such a wonderf)
2 whole garlic cloves, minced. (cut a few into chips so that you can eat those deep fried too. it's really tasty!)
3 tablespoons honey or sugar or brown sugar (sugar or brown sugar = 2 tablsp)
1 teaspoon sesame oil
10 ounces sweet potato flour (aka SWEET POTATO starch, used for the coating of chicken)
sweet fresh Thai basil (not the Italian Basil)


Combine all the ingredients, except the chicken, in a dish or bowl. Mix wel.
Cut Chicken into bite size pieces.
Combine the mixture and the chicken together.
Marinade overnight. (this can keep in the fridge for a few days).
TO Fry: Heat oil to 390 degrees (anywhere from 375-390 should be fine).
Thoroughly, coat the chicken with Potato Starch.
Deep fry in small batches until medium golden brown. (about 1.5 mins ).
Toss with Fresh Basil. You could also add the fresh basil into the oil, with the chicken, for the last 3 secs of frying, but the basil will lose some of its flavor. Be careful of the hot oil splattering when you add in basil.
Finally, you can sprinkle some extra pepper, salt, and 5 spice onto the chicken if you'd like.
Enjoy!





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