Foodie Friday: Taro Mochi Bun

The first time I ever saw a taro plant was in Hawaii. I think I re-read the sign twice to check the name placard. I didn’t realize that the plant had such huge, broad leaves! I guess I mainly thought of taro as that nutty but sweet root vegetable. In my life, I’ve heard ube and taro get swapped around a lot. But they’re different root vegetables. Ube is much sweeter and richer. While they both have dull brown exteriors, ube often has purple flesh. This vibrant color adds much pizzazz to … [Read more...]

Foodie Friday: Pork Belly Bun

Pork belly bun: steamed bun with slices of pork belly I've long been a fan of Peking duck--with the American version of wrappers. I don't like those authentic thin crepes that come with the dish. Instead, I enjoy soft steamed buns for holding my fixings. And what's not to love about a pork belly bun? I mean, the ingredients for an authentic Taiwanese bun are: Steamed bun (moist bread--mantou, which you can buy frozen from the Asian market and steam at your own leisure) Pork belly (gua … [Read more...]

Foodie Friday: Pork Sung Bun

Pork sung bun: bread that's coated with a layer of shredded, dry pork Pork sung is known by names like "meat wool" or "meat floss." It comes in distinctive fibers, like cotton candy for meat lovers. The pork melts in your mouth, providing an addictive salty/meaty taste. (There are also other varieties which use fish or beef.) Pork sung is made by stewing pork in a soy sauce mixture and then pulling apart the meat strands. Later, it is dried by heating in an oven and frying over a large … [Read more...]

Foodie Friday: Pineapple Bun

Pineapple bun: glazed sweet bun with a pineapple shape These treats don't actually have any pineapple in them. Instead, they're made with plain dough on the inside, with an outer coating of sugar topping. They get their pineapple (bo lo) name from the striated markings on the bread's outside. These simple buns are often a hit with kids (I have fond memories of them as a child), since they have a hint of sweetness without any complex filling that might turn off young taste buds. Recently, I … [Read more...]