Fried tang yuan: sweet mini glutinous rice ballsTraditional tang yuan are round dumplings served in soup. They can be made by mixing water with glutinous rice flour, combined with lots of kneading. They contain different fillings, like black sesame or ground peanut. (Asian grocery stores also offer pre-made frozen versions that can be tossed into a pot.) In contrast, fried tang yuan remain hollow. … [Read more...]
Foodie Friday: Shaved Ice
May 10, 2013 1 Comment
Shaved ice: a mound of crushed coolness drizzled with sweet syrup and tasty toppingsMy first experience with shaved ice came from one of those stands that distribute foam cups with ice chunks and watered-down fruit flavors. Later, I discovered the joys of shaved ice, Asian-style. This means not just one flavor but multiple ingredients piled on top until the goodness threatens to overflow the bowl. In Malaysia, they serve ice kacang. Typically, four to five ingredients (I personally like corn and … [Read more...]
Foodie Friday: Beef Rendang
May 3, 2013 2 Comments
Beef rendang: A Malaysian curry dish bursting with spices and coconut milk goodness This is one of my all-time favorite curry dishes. When done properly, the meat is so succulent it seems to melt in your mouth. Look at the photo, imagine its deliciousness, and then hunt down your nearest Malaysian restaurant (or invest a few hours and make it at home). … [Read more...]
Foodie Friday: Tea Egg
April 26, 2013 6 Comments
Tea egg: a hard-boiled egg with a splash of tea flavorI grew up eating soy sauce eggs as a child and found tea eggs later on in life. These appetizers often show up in tapioca drink shops. Typically, they're served on their own, but during my trip to Sun Moon Lake, the chefs complemented them with locally-grown mushrooms. If it's a contest between the actual tea and the flavored egg, the beverage wins hands down for me. Once in awhile, though, it's a nice ethnic twist to a plain breakfast egg. … [Read more...]
Foodie Friday: Egg Tart
April 19, 2013 6 Comments
Egg Tart, or dan tat: circular pastries characterized by an egg custard middle and pie-like crust on the outside Egg tarts are, hands down, my favorite part of dim sum. I was distraught when I missed it twice in a row this past Chinese New Year's. These delicious egg pastries come in two kinds:-Original: A thicker, heavy crust that surrounds the soft inside -Crispy: A delicate crust that flakes off at the slightest touch (my preferred version)If you're ever in the Hawaii area, you can find the … [Read more...]
Foodie Friday: Plum Chicken
April 12, 2013 Leave a Comment
Plum chicken: whole chicken basted in plum sauce, a local specialty in TaiwanI've only experienced plum chicken in Taiwan (see my guest travel post about Hualien). The tender fruit-flavored meat falls right off the bone. Paired with a spectacular view from the restaurant's mountaintop, it's a feast for the eyes and the tongue. … [Read more...]
Foodie Friday: Roti Canai
April 5, 2013 4 Comments
Roti canai: a Malaysian flatbread, often served with curry Malaysian street vendor making roti canaiRoti canai, an Indian-influenced flatbread, boasts crisp, flaky flayers. Here in America, restaurants offer it as an appetizer. In Malaysia, it's served as breakfast food. Pair the bread with a steaming mug of pulled tea (teh tarik, the hot boba-less cousin of bubble tea) for an unbeatable combo. … [Read more...]
Foodie Friday: Almond Tofu
March 29, 2013 Leave a Comment
Almond Tofu: a white jello with a nutty taste Almond tofu. The easiest Chinese-y dessert you can make in a jiffy. Grab a box from the local Asian store (or grocery aisle), and follow the directions. The instant mix results in an opaque, almond-flavored jello. Almond tofu is a misnomer because there are no soybeans involved in the recipe. Also, apricot kernels (a.k.a. southern Chinese almonds) are used for the flavor. It packs an intense earthy kick, so I recommend combining it with fruit … [Read more...]
