Taiwan Tasty | 台灣好吃

Adventures in Vegetarian Taiwanese and Chinese Food | 台灣和中國素食

Turnip cake | 蘿蔔糕

Ingredients      |        成份 

1   White radish(Daikon)       1200g                        |          白蘿蔔一個    1200g

1/2 cup Vegetarian Ham(Soybean Fiber)    75g     |         半杯素火腿         75g

1/2 cup shiitake mushroom                                  |         五朵 香菇

Rice Flour 1 bag                                                     |         粘米粉一包

Seasoning   |      調味料

3 tsp salt                                    |      三茶匙鹽   (加入粘米粉內)

3 cups water                             |       三杯水    (加入粘米粉內)

3 tsp salt                                    |      三茶匙鹽     (炒白蘿蔔)

6 tsp  mushroom powder        |      六茶匙香菇粉

Pan Fry Oil   |    鍋中用油

3  tbsp Canola oil                     |      三湯匙

 Procedure    |    做法說明

a)     Gently with a knife and scrape the white radish skin, then wash.   The Daikon was shred into strip shape., set aside.

一)     用刮刀輕輕的將白蘿蔔皮刮乾淨後洗淨 ,    搓成絲備用。

      

b)    Mushroom and vegetarian ham were cut into small pieces.   Put rice flour, 3 tsp salt and 2 1/2 cups water into a bowl mix evenly.  ( The bowl is cleaned by the remaining of  1/2 cup water) .

二)  香菇、 素火腿切成小塊 。  用一容器將粘米粉、 三茶匙鹽和兩杯半水攪拌均勻,  ( 剩餘半杯水 涮洗碗中剩餘的粉漿)。

    

c)      Put three tablespoons oil into a wok.  Heat oil,  put the  mushroom and vegetarian ham stir about 2 minutes.  Add  Daikon and seasonings(3 tsp salt, 6 tsp mushroom powder )  stirring 5 minutes.

三)   熱鍋燒油加入香菇、 素火腿炒兩分鐘,再放白蘿蔔及調味料(鹽三茶匙、香菇粉六茶匙)煮至白蘿蔔出水約五分鐘(期間要翻炒數次)。

     

d)     Pour the rice flour batter  into to pot.  Rinse the bowl with the remaining half cup of water and put into the pot.   Stir evenly until the batter becomes solid shape.

四)   將粘米粉將倒入鍋中,  用剩餘的半杯水將粉漿碗涮洗後也倒入鍋中,   攪拌均勻直到粉漿變成固體的形狀即可。

       

e)    10″  cake pan evenly wipe a layer of oil.  Pour the (d) into it(Can made different shapes with different mold).    Compress and flatten the batter with plastic food wrap.  Put into the steamer and steam for one hour.

五)  將十寸蛋糕盤均勻的抹一層油(可以用不同的模子做成不同的形狀),    將(四) 倒入蛋糕盤中。 然後用保鮮膜壓緊壓平,  放入蒸籠中蒸一小時後 。

       

f)     Upside down  after cool then cut into small pieces.

六)  冷透即可倒扣出來  切成小塊 。

    

g)      Heat up a pan, add a tablespoon of oil put the turnip cake into pan.  Fry with medium heat till both sides become golden brown.

七)   平鍋燒熱放一湯匙油, 將切片的蘿蔔糕放入 ,用中火煎至兩面金黃即可。

    

    

 

Comments Off

Green beans baked bun | 素胡椒餅

 Dough Ingredients           |        麵糰成份

3 cups all-purpose flour    450g      |        三杯中筋麵粉   450g

1 tsp  yeast                                       |        一茶匙酵母粉

1 tbsp sugar                                     |         一湯匙

1 cup warm water                          |      一杯溫水

2 tbsp Butter                                    |        兩湯匙奶油

 Ingredients (fillings)    |        成份 ( 內餡)

1 bag Green beans      400g              |        一包四季豆       400g

2 Marinated Bean Curd      100g     |       豆腐乾兩塊     100g

1/2 cup shiitake mushroom            |        五朵香菇 (半杯)

200g Organic Cheddar Cheese       |        有機起司     200g

    

Seasoning   |       調味料

1 tsp salt                                          |      一茶匙鹽

3 tbsp Satay & Soybean Sauce        |        三湯匙素道炸醬

1 tbsp soy sauce paste                    |      一湯匙醬油膏

Pan Fry Oil   |       鍋中用油

2 tbsp Canola oil                          |   兩湯匙

Instructions | 做法說明

a )    In a mixing bowl, combine the warm water, sugar and yeast.  Mix thoroughly.  It should begin to foam.  |

一)  先用一容器將溫水 、糖及發粉加入待起泡。

b)      Mix  (a) into all-purpose flour until a smooth dough forms.  Next step, add butter mix evenly then allow dough to rest for about two hours.  |

二)  將(一)加入麵粉攪和均勻後。 再將奶油加入揉入麵團,   放置醒約兩小時。

     

c)         Dice the Green beans, mushrooms and marinated bean curd  into small pieces.

三)   將四季豆、香菇、豆腐乾切成小丁備用 。

    

d)    Cheese was shred into strip.

四)起司搓成絲備用。

e)     Put two tablespoons oil into a wok. Stir the  mushrooms,  Bean Curd , green beans and seasoning about 2 minutes.

五)熱鍋中放兩湯匙油,依次放入香菇、豆腐乾、四季豆和調味料鍋中翻炒一下約兩分鐘。

    

f)    The dough  (b) is divided into twenty small  parts (each about 40g). Rod it into the circle (diameter about 4 “). It  should be the shape of thick at center,  surrounding thin. Put fillings (e) and cheese in the middle and wrap.

六) 將(二)發好之麵團分成二十個小劑子(每一個約40g),  桿成圓片(直徑約4″) 要中間厚周邊薄, 把(五)炒好的餡料和起司放在中間包好。

       

     

g)    Prepare half cup of black sesame seeds and half cup of milk (two teaspoons of condensed milk and four tablespoons of water).    Brush the milk on the surface of (f) and coated with black sesames.  Place on the baking plate for 15 minutes before put into oven .

七)  準備半碗黑芝麻和半碗奶水(兩茶匙煉奶加四湯匙水),  將包好的(六)刷上奶水再沾上黑芝麻排入烤盤上醒約十五分鐘。

   

h)       Preheat oven 325 F ,  bake about 30 minutes.

八)   烤箱預熱  325 度 ,    放入烤箱烤約三十分。

 

 

 

 

Comments Off

Veggie Rice Rolls | 蔬菜粉卷

 Ingredients     |        成份

1 pack of Rice Rolls  (454g)                       |      一包腸粉  (454g)

1 pack of Roasted seaweed(10 Sheets)    |      一包壽司海苔(十張)

1/2 cup Imitation Dried Pork                      |       半杯素香鬆

1/2 cup  Imitation Ham(Soybean Fiber)     |       半杯素火腿

2 Carrots                                                     |       紅蘿蔔兩根

2 Cucumbers                                              |       兩根小黃瓜

Mayonnaise     75g                                     |          美乃滋醬  75g

#1 Seasoning   |    #1 調味料

1 tsp salt                                                     |       一茶匙鹽

2 tbsp Vinegar                                          |      兩湯匙

1 tbsp Blue Agave                                     |       一湯匙藍色龍舌蘭糖漿(Blue Agave)

1/2 tsp Stevia                                            |       甜菊(Stevia) 半茶匙

       

Instructions | 做法說明

a)      Cut cucumbers  into long strips(3 inches) with salt for about twenty minutes.

一)  小黃瓜切長條用鹽醃約二十分鐘。

b)   Cut carrots into long strips(3 inches), put into a pot add one cup of water to boil about 10 minutes.

二) 紅蘿蔔切成長條,放入鍋中加水煮十分鐘。

c)   Put (a) and  (b) into a bowl with  #1 Seasoning, marinate for about one hour.

三) 將(一)(二) 裝入一大碗把#1 調味料 加入醃約一小時。

d)   Cut Imitation Ham into long strips(about 3 inches).

四)  素火腿切長條

e)   Open the rice rolls gently and cut into half, then fully open one half.  Choose the crude side of seaweed to stick with the rice rolls.  Flip over rice rolls upset down (seaweed at the bottom) . Arrange cucumbers, carrots, Mayonnaise,  Imitation Dried Pork at the center of rice rolls and wrap up becoming cylinder shape.

五)  將腸粉輕輕打開切成兩等份,將一半完全翻開,將一張海苔用比較粗那一面與腸粉黏在一起,然後翻轉過來腸粉面向上(海苔在底部),排上黃瓜、紅蘿蔔、沙拉醬、素肉鬆後 ,捲成圓筒形。

        

f)    Divided (e) to six parts. Each section of about 1.25 “.

六)  將捲好的腸粉捲切成六等份, 每一段長約1.25″ 。

 

 

 

 

Comments Off

Sweet Rice Rolls | 糯米飯糰

 Respectful of others is to decorate yourself with noble.

恭敬別人就是莊嚴自己

Sweet rice Rolls is a very popular breakfast in Taiwan. There are two varieties sweet and salty. It is very satiety coming along with a cup of soy milk.

糯米飯糰是在台灣很普遍的早點 。有甜的、有鹹的再加一杯豆漿 , 吃了很有飽足感。

Ingredients  (for 3 Rice Rolls)          |        成份(約三個飯糰)

1 fried twisted dough (Fritter)         |      油條一根

2 cups Sweet Rice                                |      2 杯糯米

3 tbsp Imitation Dried Pork                  |     三湯匙素香鬆

3 tsp Smashed preserved vegetable   |      三茶匙榨菜碎末

Instructions | 做法說明

a)     The sweet rice must have been soaked for six hours  in the cold water .

一) 糯米需浸泡六個鐘頭備用。

b)    Drain the sweet rice and put it into the electric rice cooker steaming for 30 minutes.  Divide a fritter into three sections and bake in the oven about ten minutes.  If you prefer crispy then baked a little bit longer.

二) 瀝乾糯米放盤入電鍋中蒸約三十分鐘。 油條分成三段放入烤箱 烤約十分鐘  如果喜歡脆一點可以烤多一點時間

c)    One-third of sweet rice was put above the plastic wrap then use spoon to press and flat it.  Put one teaspoon of Smashed preserved vegetable at the middle of it. The second layer is one tablespoon of Imitation Dried Pork.  Put the fritter last.

三) 將三分之一的糯米平鋪在保鮮膜,  放上一茶匙榨菜碎末 一湯匙素香鬆 一段油條

     

d)   Sweet rice is wrapped up into a cylinder shape.

四) 將糯米包裹起來成一個長形飯糰

Comments Off

Rice Rolls | 素腸粉

Ingredients     |        成份

1 pack of Rice Rolls  (454g)                       |      一包腸粉  (454g)

1/2 cup shiitake mushroom                     |     四朵香菇

1/2 cup  Imitation Ham(Soybean Fiber)     |    半杯素火腿

2 Carrots                                                     |     紅蘿蔔兩根

Bamboo Shoots     120g                             |        冷凍筍 120g(約半碗)

1 pack of Enoki Mushroom                         |      一包金針菇

1/2 pack of King Trumpet Mushroom        |   半包杏飽菇

Seasoning   |     調味料

1 tsp salt                                              |      一茶匙鹽

1 tbsp soy sauce paste                      |       一湯匙醬油膏

1 tbsp  mushroom powder                |     一湯匙香菇粉

1 tsp white pepper                              |     一茶匙胡椒粉

1 tbsp Vegetarian Barbecue sauce   |      一湯匙沙茶醬

Sweet Soy Sauce    |    甜醬汁 

4 tbsp Soy Sauce                             |      四湯匙醬油

2 tbsp Vegetarian Oyster Sauce      |      兩湯匙素蠔油

2 tbsp  Blue Agave or (Sugar)        |      兩湯匙龍舌蘭糖漿(Blue Agave)  或 (糖)

2 tbsp water                                     |       兩湯匙水

1 tsp sesame oil                              |      一茶匙蔴油

* Put all sweet soy sauce ingredients except sesame oil into wok let it boil.  Pull it out adding sesame oil then cool down.

* 將所有材料(除麻油)放入鍋中煮開後,放入碗中加入麻油待涼備用。

Pan Fry Oil   |    鍋中用油

1 tbsp Canola oil                          |   一湯匙   (炒餡料)

Instructions | 做法說明

a)     Slice mushrooms,  Bamboo Shoots, Carrots, vegetarian ham and  King Trumpet Mushroom into strip shape.  Chop Enoki Mushroom  into 3 sections.

一) 香菇、 素火腿、冷凍筍 、紅蘿蔔、杏飽菇切細絲 , 金針菇切成三段。

   

b)     Put one tablespoon oil into a wok. Stir the mushrooms, vegetarian ham, Bamboo Shoots, Carrots about 2 minutes .  Finally add the Enoki Mushroom into wok.

二)  熱鍋中放一湯匙油,將香菇、素火腿、冷凍筍、紅蘿蔔、杏飽菇和所有調味料依次放入鍋中翻炒一下 ,最後放入金針菇。

  

c)   Open the rice rolls gently and cut in half, then fully open one half put the filling in the middle of it.  Wrap up becoming cylinder shape.

三) 將河粉輕輕打開切成兩等份  , 將一半完全翻開放上炒好的餡料 ,捲成圓筒形

 

d)  Repeat above process until complete all rice rolls . Put into steam cooker about 10 minutes.   Before eating rinse the sweet soy sauce on top of rice rolls.

四)將所有腸粉材料做完  即可放入電鍋蒸籠中蒸十分鐘 , 澆上甜醬汁即可吃了。

Comments Off

Pineapple Cake | 鳳梨酥

 

Ingredients (For fifteen)       |        材料 (可作十五個)

300g Pineapple jam                      |       鳳梨醬 300g

150g Salted Butter                           |       奶油   150g

250g Whole Wheat Pastry Flour   |        全麥低筋麵粉  250g

50g Sweetened Condensed Milk |        煉奶   50g

2 tsp Stevia                                      |       甜菊(Stevia)兩茶匙

1 tbsp Cheese Power                        |       起司粉一湯匙

 

Instructions | 做法說明

a)     First make a simple mode by use thick cardboard outsourcing  Aluminum foil, please see following procedure:

一)  鳳梨酥模可以用厚紙板外包錫箔紙做成簡易模子(自製簡易鳳梨酥模) :

1.  Cardboard was cut into 11 “x 3/4″ long strip, folded into a 2 “x 2″ square shape.

1.   將厚紙板裁剪成 11″x 3/4″的長條, 折成 2″x 2″的正方型

2.  Cut Aluminum foil  11″ x 2″ strip about 2 times of cardboard size above,  then wrap up the cardboard.

2.  將錫箔紙裁剪成長條紙板的2倍大,將紙板完全包覆起來

  

3. When you are finish the outsourcing wrapping job, fold the material into square mode.

3. 包好錫箔紙的紙板,用之前彎折的痕跡彎折成正方模。

4.   Nailed the overlap part by using staple.

4.  接合處用釘書機釘牢即可。

b)    First let the butter turn to soft under the room temperature. In order to make butter like cream shape you can use Hand Mixer/Hand Beater. Creamy butter mixing with condensed milk, stevia, and cheese powder was stirred about one minute.

二) 將室溫軟化的奶油用打蛋器打發成乳白色, 加入煉奶、 甜菊(Stevia)及起司粉續打一分鐘。

  

c)     Put half of  Whole Wheat Pastry Flour(about 125g) mixing uniformly by hand then add the rest flour repeat process.

三) 全麥低筋麵粉分2次加入攪拌均勻,外皮完成。

d)    Separate pineapple jam (about 20g) into fifteen parts.  Divide the dough(30g) into to fifteen parts too.

四) 將鳳梨醬(約20g) 及外皮分(約30g) 成十五份.

e)   Flat the dough into round shape, put the jam in the middle and roll into a ball shape.

五)外皮桿開成大圓片,將內餡包入,收口捏緊滾圓

   

f)    Put the ball into a square mold and use the rod gently pressing the ball gradually to fit the square shape then align the mode above the oven plate.

六) 將圓球放入烤盤中的簡易模用桿麵杖輕輕壓成四方形,並間隔排整齊。

 

f)   Preheat the oven to 350 degrees F (my oven is Convection Countertop Oven ),  Bake for 12 minutes then upside down for 10 minutes until the surface becomes golden brown.

七)烤箱預熱350度F(我的烤箱是小型的), 烘烤12分鐘翻面再烤10分鐘至表面呈現均勻的金黃色即可。

g)   Removed from the pan and let  it cool down. It will be better taste if you eat next day.

八) 從烤模中取出放涼,放一天更好吃。

 

Comments Off

Fried Spring Rolls | 素春卷

 

I use a pack of fifty small pre-made spring roll pastry dough.  If you prefer, you can use bigger spring roll pastry dough.

我用的是一包有五十片小的春卷皮,  也可以用大一點的春卷皮隨個人的喜好 。

Ingredients     |        成份

1/2 Cabbage                                              |      包心菜半個

1/2 cup shiitake mushroom                     |     五朵 香菇

1/2 cup  Imitation Ham(Soybean Fiber)     |    半杯素火腿

2 carrot                                                      |     紅蘿蔔兩根

4 Marinated Bean Curd                            |    豆腐乾四塊

1  pack of vermicelli                                  |    粉絲一把

2 bags Spring Roll Pastry                         |   春卷皮兩包

 

Seasoning   |     調味料

1 tsp salt                                              |      一茶匙鹽

1 tbsp soy sauce paste                      |       一湯匙醬油膏

1 tbsp  mushroom powder              |     一湯匙香菇粉

1 tsp white pepper                            |     一茶匙胡椒粉

Pan Fry Oil   |    鍋中用油

2 tbsp Canola oil                          |   兩湯匙   (炒餡料)

3 cups Canola Oil                         |   三碗油(炸油)

Instructions | 做法說明

a)     Shred the cabbage and slice mushrooms, bean curd and vegetarian ham.  Soak the vermicelli with cold water till soft; cut into 1-2″ length once it is soft enough.

一)   包心菜、 香菇、 豆腐乾、 素火腿切細絲 ,粉絲用冷水泡軟後切斷。

b)     Put two tablespoons oil into a wok. Stir fry the mushrooms, bean curd, vegetarian ham, cabbage and all seasoning.   Finally add the vermicelli in order to absorb any excess water.

二)  熱鍋中放兩湯匙油,將香菇、 豆腐乾、 素火腿、包心菜和所有調味料依次放入鍋中翻炒一下,最後放入粉絲吸水份。

C)     Moisten the edge of the top half of each spring roll pastry dough with batter(a mixture of  2 tbsp flour and 2 tbsp water) . Put stuffing in the middle and roll into a cylindrical shape.

三)  將春卷皮前半部邊緣沾麵糊 ,在中間放上餡料 包成圓筒狀。

        

 

d)     Heat oil for deep-frying spring rolls over medium heat for about 4 minutes until golden brown, remove and drain.

四) 炸油燒熱 , 中火油炸約四分鐘至皮呈金黃色即可盛盤。

 

 

Comments Off