Żaneta's Cooking Corner: Taiwanese food

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Showing posts with label Taiwanese food. Show all posts

Monday, August 11, 2025

Pan-Fried Steamed Chive Garlic Buns

By Żaneta Hsu August 11, 2025 // No comments

Fluffy on the inside, crispy on the bottom, and packed with garlicky chive flavor.

These buns are made with a soft yeasted dough, filled generously with a savory mix of fresh Chinese chives, garlic, sesame oil, and sesame seeds. After being shaped into beautiful twisted coils, the buns are first pan-fried to develop a golden, crispy base, then steamed directly in the same pan to create a light, pillowy texture on top.

The combination of textures - crispy bottom, soft steamed top, and juicy, fragrant filling - makes these buns a perfect snack or side dish. They’re comforting, savory, and completely addictive.

Ingredients (Makes 10 Buns)

Dough:

- 180 g warm water

- 6 g instant yeast (2 tsp)

- 3 g salt (½ tsp)

- 300 g all-purpose flour (plus more for dusting)

- 15 g sugar (1 tbsp)

Chive Filling:

- 1 bunch chives 50–60 g

- 10g minced garlic

- 3 g salt (½ tsp)

- 15 g sesame oil (1 tbsp – or use more neutral oil if preferred)

- 15 g toasted sesame seeds (2 tbsp)

To Serve:

- Dipping sauce of choice

- Extra scallions and sesame seeds for garnish (optional)

Instructions

1. Make the Dough

- In a large bowl, whisk together the flour, yeast, and salt.

- Add the warm water and sugar. Mix with a chopstick or spoon until a shaggy dough forms.

- Knead by hand or with a dough hook for 5–8 minutes, until smooth and soft.

- Place the dough in a lightly oiled bowl. Brush the top with oil, cover, and let rise for about 45 minutes, or until doubled in size.

2. Prepare the Scallion Filling

- Toast sesame seeds in a dry pan over medium heat for 2–3 minutes, stirring frequently.

- In a bowl, combine the sliced chives, garlic, salt, oil, and sesame seeds. Mix well.

- Cover and refrigerate until ready to use.

3. Shape the Buns

- Once the dough has risen, knead briefly to release air bubbles.

- Roll into a log and cut into 10 equal pieces.

- Working with one piece at a time, form each into a ball, then roll it out into an oval.

- Spread 1–2 tablespoons of scallion filling over the surface.

- Seal it and slice into half, leaving part of the dough attached.

- Twist the ropes together and coil into a round shape.

- Repeat for all 10 buns.

4. Cook the Buns

- Heat a little oil in a non-stick pan over medium heat.

- Optionally dip the bottoms of the buns in sesame seeds before placing them in the pan. Leave space between each bun.

- Cook for 3–4 minutes until the bottoms are golden brown.

- Carefully add ⅓ cup water to the pan and cover immediately.

- Reduce heat and steam for about 10 minutes, until the water has evaporated.

- Cook in batches (about 5 buns at a time, depending on pan size).

5. Serve

- Garnish with extra scallions and sesame seeds if desired.

- Serve warm with your favorite dipping sauce.

Garlic Chicken Soup

By Żaneta Hsu July 18, 2025 // No comments

In Chinese cooking, soups are more than just appetizers – they’re nourishing tonics meant to balance the body and bring comfort to the soul. One of the simplest yet most beloved is garlic chicken soup, a dish often enjoyed at home during the cooler months or when someone needs a gentle boost of energy.

Generous amounts of garlic are added – sometimes left whole, sometimes lightly crushed – releasing a mellow sweetness as they cook. The broth is often enhanced with ginger, goji berries, red dates, or a splash of Shaoxing wine, ingredients that not only add depth but are also prized in Chinese tradition for their health benefits.

Served on its own or with a side of rice, Chinese garlic chicken soup is the kind of dish that speaks to the heart – simple, healing, and deeply nourishing.

Ingredients

- 500 g chicken (thighs or drumsticks)

- 200 g garlic cloves (whole, peeled — or more if you're a garlic lover!)

- 1.5 L water or chicken broth

- 1–2 tsp salt (adjust to taste)

- Black pepper, to taste

- 1 tbsp sesame oil

- A few slices of fresh ginger

Instructions

1. Pre-boil the Chicken (Optional but recommended):

- Bring a pot of water to a boil.

- Add the chicken and boil for 2–3 minutes to remove impurities.

- Drain and set aside.

2. Sauté the Aromatics:

- Heat the sesame oil in a large pot over medium heat.

- Add the garlic cloves and ginger slices.

- Sauté gently for 2–3 minutes until fragrant, stirring often - be careful not to let the garlic brown.

3. Simmer the Soup:

- Add the pre-boiled chicken back to the pot.

- Pour in the water or chicken broth.

- Season with salt, pepper, and more ginger or herbs if desired.

- Bring to a boil, then reduce to a gentle simmer.

- Cover and simmer for 45 minutes, or until the chicken is fall-apart tender and the garlic is soft and mellow.

4. Finishing Touches:

- Remove the chicken from the pot, shred it if desired, and return it to the soup.

- Taste and adjust seasoning.

- For a deeper garlic flavor, mash some of the softened garlic cloves directly into the broth.

- Serve hot with rice, noodles, or crusty bread.

Red Bean Paste Baozi (Steamed Buns)

By Żaneta Hsu March 27, 2025 // No comments

Red bean baozi, or steamed buns with red bean filling, are a classic Asian treat, loved for their soft, fluffy dough and sweet, creamy filling. They make a delightful snack or dessert and are perfect with a cup of tea.

The dough is soft, slightly sweet, and made from a simple mix of flour, yeast, sugar, and water. After kneading and proofing, it becomes light and pillowy, ideal for encasing the sweet filling.

The filling features smooth red bean paste, traditionally made from adzuki beans cooked and sweetened with sugar. You can use store-bought paste for convenience or make your own for a more authentic touch. Adjust the sweetness to your preference.

Serve warm for the best texture and flavor. These buns can also be stored and reheated, making them a convenient treat for later.

Ingredients

For the Filling:

- 270g red bean paste

For the Dough:

- 240g cake flour

- 4g instant dry yeast

- 10g sugar

- 10g cooking oil

- 120g lukewarm water

Instructions

1. Prepare the Dough:

- Add all the ingredients to the mixer bowl.

- Knead on low speed for 8–10 minutes until smooth.

- Transfer the dough to a greased bowl, cover with a cloth, and let it rest for 1–1.5 hours until doubled in size.

2. Assemble the Buns:

- Divide the red bean paste into 9 even portions and roll them into balls.

- Once the dough has risen, deflate it.

- Roll the dough into a rope and divide it into 9 equal pieces.

- Flatten each piece into a 10 cm disc, making the edges thinner and the center thicker.

- Place a portion of red bean paste in the center of each wrapper.

- Seal the edges completely, ensuring no gaps.

3. Proof the Buns:

- Place the buns on parchment-lined steamer trays or plates, leaving space between each bun to prevent sticking.

- Let them rest for 30 minutes until light and plump.

4. Steam the Buns:

- Boil water in a wok or pot.

- Place the steamer trays or plate with buns over the boiling water.

- Steam over medium-high heat for 10 minutes.

- Serve immediately.

5. Storage and Reheating:

- Keep in the fridge for 3 days or freeze for up to 2 months.

- Reheating: Steam frozen buns for 6 minutes or defrost first and steam for 3 minutes.

Sacha Pork Baked Buns

By Żaneta Hsu February 18, 2025 // No comments

Shacha pork baked buns are a delicious Taiwanese pastry filled with savory pork cooked in shacha sauce, a flavorful and umami-rich condiment made from dried seafood, garlic, and spices. The buns have a soft, fluffy interior with a golden, slightly crispy crust after baking. The pork filling is tender and infused with the smoky and aromatic flavor of shacha sauce, making these buns a great snack or breakfast option.

Ingredients (Yield: 12 Buns)

For the Dough:

- 4g active dry yeast

- 10g granulated sugar

- 175ml lukewarm water

- 290g bread flour

For the Filling:

- 350g pork meat

- 15ml soy sauce

- 40g Sacha sauce

- 10g brown sugar

Other:

- 1 tsp honey

- 1 tsp water

- Sesame seeds

Instructions

1. Prepare the Filling:

- Cut the meat into small cubes.

- Add soy sauce, Sacha sauce, and brown sugar; mix to coat the meat evenly.

- Store in the fridge for 30 minutes or more to marinate.

- Heat a frying pan (no need to add oil as Sacha sauce is already oily).

- Fry the meat until cooked through.

- If the meat releases juices, thicken the sauce by adding a slurry made of 1 tsp cornstarch mixed with 1 tbsp water.

- Transfer to a bowl and let it cool.

2. Make the Dough:

- In a bowl, combine flour, yeast, sugar, and lukewarm water.

- Knead the dough for 8–10 minutes until soft and smooth.

- Transfer the dough to a greased bowl, cover with a cloth, and let it rest for 1 hour or until doubled in size.

- Once risen, deflate the dough and divide it into 12 equal pieces.

3. Fold the Buns:

- Roll each piece of dough into a ball, flatten slightly, and use a rolling pin to form circles.

- Place a portion of filling in the center of each circle, pleat the edges, and seal the buns.

- Place the buns on a baking tray lined with parchment paper, ensuring spacing to prevent sticking.

4. Bake the Buns:

- Preheat the oven to 200°C (390°F).

- Brush the tops of the buns with the honey-water mixture, then sprinkle with sesame seeds.

- Bake on the middle rack for 18–20 minutes.

5. Store and Reheat:

- Freeze any leftover buns and steam them to reheat when desired.

Taiwanese Scallion Pancake - Cong Zhua Bing 蔥抓餅

By Żaneta Hsu February 06, 2025 // No comments

Cong Zhua Bing 蔥抓餅 (Scallion Pancake) is a Chinese savory pancake made with layers of dough and chopped scallions (green onions). The name "zhua" means "to grab," referring to its flaky and pull-apart texture. Unlike regular pancakes, it is pan-fried to create a crispy exterior while remaining soft inside.

The dough is usually made with flour, water, and oil, and it is rolled out, layered with scallions, and folded multiple times to create its signature flakiness. It is often served as a snack, breakfast item, or side dish, sometimes paired with dipping sauces or chili oil.

Ingredients:

For the Dough:

- 250g bread flour

- 160g hot water

- Cooking oil, for coating

For the Filling:

- 15 oil

- 30g flour

- ¼ teaspoon salt

- 50g finely chopped scallions

For Frying:

- 1 tablespoon neutral cooking oil

Instructions

1. Make the Dough:

1. In a heatproof bowl, add the flour.

2. Pour in the hot water, stir until no loose flour remains.

3. Use your hands to form the mixture into a rough dough.

4. Cover tightly with cling film and let it rest for 15-30 minutes.

2. Prepare the Filling:

1. In a small bowl, mix the oil, flour and salt until smooth.

2. Set aside for use when shaping the pancakes.

3. Shape the Pancakes:

1. Knead the rested dough until smooth. Lightly coat it and the work surface with oil.

2. Roll the dough into a thin rectangle, approximately 43cm x 33cm (17” x 13”).

3. Brush the filling mixture evenly over the dough. Sprinkle the chopped scallions on top.

4. From the shorter side, roll the dough tightly into a rope.

5. Cut the rope into 4 equal pieces.

6. Take one piece, stand it on one end, press down gently, and flatten with a rolling pin into a pancake about 14cm (5”) in diameter. Alternatively, for thinner pancakes, cut into 3 pieces and roll each to about 23cm (9”).

4. Fry the Pancakes:

1. Heat oil in a frying pan over high heat until hot.

2. Reduce the heat to medium. Place the pancakes in the pan (top side facing down).

3. Cover and fry for 2 minutes or until golden brown on the bottom.

4. Flip the pancakes, cover again, and fry until the other side is golden.

5. Lightly press the edges with a spatula while frying to help form air pockets and fluff up layers.

5. Let the pancakes rest on a wire rack for a minute to maintain crispiness.

Serving:

- Enjoy warm as a breakfast, snack, or alongside savory dishes, soup, or congee.

- Serve with a dipping sauce made of chili oil, black rice vinegar, and soy sauce.

Tips:

Make Ahead:

Refrigerate: Store leftovers in airtight bags in the fridge for up to 3 days. Reheat in a pan, oven, or air fryer.

Freeze: Freeze uncooked pancakes with parchment paper between layers. Cook directly from frozen, adding a bit of water if they are thick.

Chinese Steamed Eggs 蒸蛋羹

By Żaneta Hsu February 01, 2025 // No comments

Chinese steamed eggs, known as Zheng Dan Geng (蒸蛋羹), are a classic and delicate dish made by steaming a mixture of beaten eggs and water or broth until smooth and silky. The texture is often compared to custard, with a light and creamy consistency. It's typically seasoned with soy sauce, sesame oil, and finely chopped green onions. Variations may include adding minced meat, shrimp, or vegetables for extra flavor. This dish is popular in Chinese / Taiwanese households due to its simplicity and nutritional value.

Ingredients:

- 3 eggs - beaten (168g)

- Warm water - double the volume of the beaten eggs (336ml)

- Pinch of salt

Garnish:

- Spring onion / chives - finely chopped

- Light soy sauce

- Sesame oil

Instructions:

1. Mix the Eggs:

- In a bowl, beat the eggs thoroughly.

- Measure the volume of the beaten eggs, then add warm water in a 2:1 ratio (double the volume of the eggs).

- Add a pinch of salt and stir well to combine.

2. Strain and Prepare for Steaming:

- Pour the egg mixture through a fine sieve into 3 small serving bowls to ensure a smooth texture.

- If desired, add other ingredients on top, for example seafood or pork mince.

3. Steam the Eggs:

- Bring water to a boil in a steamer.

- Place the bowls inside the steamer and reduce to gentle heat.

- Steam for 10-12 minutes until the eggs are set and have a silky texture.

4. Season and Serve:

- Drizzle with light soy sauce and a couple of drops of sesame oil and sprinkle chopped scallions.

- For extra flavor, cut through the curd a few times to let the sauce penetrate.

- Serve warm.

Tips for Success

1. Water Ratio:

- The ideal water-to-egg ratio is 2:1 for a silky, smooth texture. Too little water makes the eggs dense; too much water can cause the eggs to break.

2. Gentle Heat:

- Steam over medium to low heat to avoid bubbles and achieve a smooth surface.

3. Strain the Mixture:

- Straining the egg mixture removes bubbles and ensures a velvety finish.

4. Garnish Variations:

- Add toppings like shrimp, mushrooms, or finely chopped vegetables for extra texture and flavor.

Pork Floss Scallions Buns

By Żaneta Hsu November 05, 2024 // 2 comments

In Taiwan, pork floss spring onion buns (肉鬆蔥花麵包) are a beloved bakery staple, blending savory and mildly sweet flavors that appeal to both locals and visitors. You'll find these buns in nearly every bakery, from small neighborhood shops to big chains. They’re made from soft, fluffy bread dough and feature a unique filling or topping of pork floss (肉鬆), a light, cottony shredded pork with a subtly sweet and savory flavor, paired with finely chopped spring onions that add a fresh, aromatic bite.

These buns are popular as breakfast items or afternoon snacks.

In the past, I absolutely hated pork floss, but over time I got used to it. Although I don’t choose to eat it on its own, I don’t mind it if it’s in a dish. I know my husband and son both like it, so I decided to make these buns, and they were a huge hit! I actually enjoyed the taste too. The only thing I would change next time is to add more pork floss and spring onions, as it felt like there wasn’t quite enough.

Ingredients

For the Dough:

- 250 g all-purpose flour

- 4 g active dry yeast

- 120 ml warm milk or water

- 15 g granulated sugar

- ¼ teaspoon sea salt

- 1/2 large egg, beaten (reserve some for egg wash)

- 30 ml avocado oil or neutral vegetable oil

For the Topping:

- ⅜ cup dried pork floss 20g

- ½ cup chopped green onions (about 2-3 green onions)

- Black and white sesame seeds (optional)

Instructions

1. Mixing the Dough:

- In a large mixing bowl, combine the flour, salt, and yeast. Gradually add the warm water.

- Knead the dough using a mixer with a dough hook or by hand for about 10 minutes, until it becomes smooth and elastic.

2. First Proofing:

- Transfer the dough to a lightly greased bowl, cover it with kitchen towel, and place it in a warm location.

- Allow it to double in size, which usually takes about 1-1.5 hour.

3. Shape the Buns:

- After the dough has risen, divide it into 6 equal portions.

- Roll each portion into a rectangle or oval shape.

- Brush the surface with a little beaten egg.

- Sprinkle about 1 tablespoon of pork floss and 1 tablespoon of chopped green onions over the dough.

4. Roll and Braid the Dough:

- Starting from the long edge, roll the dough into a tight log (like a cigar). Pinch the seams to seal.

- With the dough positioned vertically like the letter "I," use a sharp knife to make a slit down the middle, leaving about 2cm uncut at the top.

- You will now have two strands, still connected at the top. Carefully braid these two strands over each other.

- Twist the dough, pinching and tucking the ends underneath to form a bun shape.

5. Second Proofing:

- Place the shaped buns onto a parchment-lined baking sheet. If any filling has fallen out during the braiding, gather it up and place it back on the buns.

- Loosely cover the buns and let them rise for about 20 minutes until slightly puffy.

6. Bake the Buns:

- Preheat your oven to 175°C (350°F).

- Brush the tops of the buns with the remaining beaten egg and sprinkle sesame seeds if desired.

- Bake the buns for 20-22 minutes until they turn golden brown.

7. Serve:

- Let the buns cool slightly, then serve them warm or at room temperature. Enjoy their soft, savory flavor!

Taiwanese Braised Foods - Luwei 滷味

By Żaneta Hsu October 08, 2024 // No comments

Luwei (滷味) is a popular Taiwanese street food made by braising various ingredients in a flavorful broth (called lu shui 滷水) that's rich with soy sauce, spices, and herbs. The ingredients are simmered until they absorb the flavors of the broth, making them savory and aromatic. You can find Luwei stalls in night markets across Taiwan, where customers choose their preferred ingredients, and the vendor braises them to order.

Ingredients:

For braising:

- 10 slices ginger

- 2-3 bay leaves

- 5-6 garlic cloves

- 1 tbsp Sichuan peppercorns

- 1tsp five spice powder

- 120 ml light soy sauce

- 60 g brown sugar

- 1.5 l water

Other ingredients:

- 450 g white daikon radish, peeled and cut into 1½-inch thick half-moon pieces

- 300g dougan

- 300g mixie

- 200g seaweed

- 200g tofu

- 300g tempura

Instructions:

1. In a pot large enough to accommodate your ingredients, combine all the braising ingredients. Make sure the pot has enough room for both the ingredients and sufficient water later on.

2. Stir the mixture until the sugar is fully dissolved, ensuring a smooth, well-blended base for braising.

3. Add the main ingredients (such as radish, dougan, etc.) to the pot.

4. Pour in enough water to completely submerge them, ensuring even cooking and flavor absorption.

5. Bring the pot to a gentle boil, then reduce the heat to low. Cover the pot and let the ingredients simmer for at least 1 hour, allowing the flavors to meld. You may adjust the cooking time and seasonings.

5. After cooking, carefully remove the ingredients from the braising liquid. Let them rest briefly before slicing. Once sliced, arrange them on a plate and serve while warm, optionally drizzling some sauce over the top for added flavor.

Three Cup Mushrooms - San bei ku 三杯菇

By Żaneta Hsu September 22, 2024 // No comments

Three Cup Mushrooms (San Bei Ku, 三杯菇) is a popular Taiwanese dish made by cooking mushrooms with equal parts of sesame oil, soy sauce, and cooking wine. The dish is enhanced with garlic, ginger, and fresh Thai basil, giving it a fragrant, savory, and slightly sweet flavor. It's a plant-based variation of the traditional three-cup chicken.

Check out my Three Cup Chicken Recipe LINK

Ingredients:

- 300g king oyster mushrooms, cut into your desired size

- 6 cloves garlic, sliced

- 15 slices of ginger

- 2-3 dried chilies

- Bunch of Thai basil leaves

For Cooking:

- 15ml sesame oil

- 15ml vegetable oil

Sauce:

- 20ml light soy sauce

- 20ml dark soy sauce

- 20ml rice wine

- 15g brown sugar

- teaspoon white pepper

Instructions:

1. Prepare the Seasoning:

- In a small bowl, combine the light soy sauce, dark soy sauce, rice wine, and brown sugar.

- Stir until the sugar dissolves, then set aside.

2. Stir-Fry Aromatics:

- Heat both the sesame oil and vegetable oil in a wok over medium heat.

- Add the minced garlic and sliced ginger, and stir-fry until they become aromatic and golden.

3. Cook the Mushrooms:

- Toss in the dried chilies and king oyster mushrooms.

- Stir-fry until the mushrooms start to soften and absorb the flavors, about 3-5 minutes.

4. Add Seasoning:

- Pour the prepared seasoning into the wok, continuing to stir-fry until the mushrooms are tender and evenly coated in the sauce.

5. Finish with Basil:

- Add the Thai basil leaves, giving everything a quick stir until the leaves are wilted and fragrant.

6. Serve:

- Serve the Three Cups Mushrooms hot with steamed rice.

Taiwanese Sesame Oil Chicken Soup - Mayou Ji 麻油雞湯

By Żaneta Hsu September 09, 2024 // No comments

Taiwanese sesame oil chicken soup, known as "máyóu jī" (麻油雞), is a traditional Taiwanese dish celebrated for its warming and nourishing qualities. It typically features chicken pieces simmered in a fragrant broth made with sesame oil, rice wine, and ginger. The soup is known for its rich, aromatic flavor, combining the nuttiness of sesame oil with the heat of ginger and the depth of rice wine. Often enjoyed during colder months or as a postpartum recovery food, it is both comforting and invigorating.

Check out my Taiwanese Beef Noodle Soup Recipe LINK

Check out my Taiwanese Pork Meatballs Radish Soup Recipe LINK

Ingredients:

- 600-700g chicken meat

- 20ml black sesame oil

- 40g ginger, with skin on, cut into thick slices

- 150 ml rice wine (mijiu)

- 10 grams sugar

- 500ml water

- Salt, to taste

- 1 scallion, julienned

- 15g goji berries

Instructions:

1. Prepare the Chicken:

- Rinse the chicken legs thoroughly under cold water and pat dry with paper towels.

2. Cook the Ginger:

- Heat a wok or a thick-bottomed pot over high heat until it starts to smoke slightly.

- Turn the heat down to medium, wait a couple of seconds, and then add the black sesame oil along with the sliced ginger.

- Cook for about 2 minutes until the ginger is fragrant and slightly caramelized.

3. Sear the Chicken:

- Turn the heat back up to high.

- Add the chicken legs to the wok or pot, searing them in batches if necessary to avoid overcrowding. Brown the chicken on all sides.

4. Add Liquid and Simmer:

- Once the chicken legs are browned, reduce the heat to medium. Add the rock sugar, and water to the pot.

- Cover the pot and let it simmer over medium heat for 30 minutes. The soup should be bubbling gently but not boiling. This will cook the chicken thoroughly and intensify the flavor of the soup without reducing the liquid too much.

5. Finish and Serve:

- After 30 minutes, check if the chicken legs are tender. If not, simmer for a few more minutes until they are.

- Add goji berries with alcohol, cook for 5 more minutes.

- Season the soup with salt to taste and more dark sesame oil.

- When serving, garnish with julienned scallions.

Lu Rou Fan 滷肉飯 - Taiwanese Braised Pork Rice

By Żaneta Hsu August 06, 2024 // No comments

Lu Rou Fan (滷肉飯) is a beloved Taiwanese dish consisting of braised pork served over steamed white rice. The pork is slowly cooked with soy sauce, rice wine, sugar, garlic, and a blend of aromatic spices such as star anise and cinnamon, resulting in a savory, slightly sweet sauce. The dish is typically garnished with chopped green onions, fried shallots, or pickled vegetables, adding texture and flavor. Known for its comforting and rich taste, Lu Rou Fan is a popular and hearty meal in Taiwanese cuisine.