Foodie Friday: Egg Tart

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

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

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

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...]