I look forward to cooking together virtually as I show you some of my favorite Taiwanese recipes. I'll also be sharing a simple soup recipe that pairs well with the main dish.
Different versions of these recipes are common in East and Southeast
Asian cuisines as well. They can be easily customized to meet individual taste and food preferences too! I invite you to cook along with me and ask any questions that come to mind. I can't wait to share what I have planned for you.
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💭 grocery list
Don't forget to access the prepared grocery list (in the form of a Google Sheet).
🥢 chhá bí hún (炒米粉) - Taiwanese mifen
📋 key ingredients
Measure out the salt, soy sauce, ground white pepper, and sugar and set aside in separate small prep bowls.
See the Recipes Word Doc file for quantities.
🔪 advance prep instructions
Complete recipe steps 1-3 in advance:
Begin by rehydrating your mushrooms and shrimp.
Place the dried shiitake mushrooms in a small bowl.
Soak your dried mushrooms in 2 cups of just boiled water.
Place a smaller bowl on top to keep the mushrooms fully submerged. Soak for at least 20 minutes.
Once the mushrooms are reconstituted, squeeze out the liquid into the same bowl, reserving the liquid to use later.
In the meantime, cover the small dried shrimp (if using) in just boiled water and soak for 10 minutes, then drain and set aside.
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pro tip: I love using this Asian julienne peeler (paid link) to make vegetable prep super easy. It’s great for the julienned carrots in this dish but can also work for kohlrabi, zucchini, and cucumber.
🥣 chhài-thâu pâi-kut thng (菜頭排骨湯) - pork rib and radish soup
📋 key ingredient - what to look for when buying daikon radish
White radishes (also called Chinese radish, Korean radish, and more commonly known in the US by its Japanese name, "daikon" radish) are best when they're younger and less than 4-inches in diameter. Larger ones may be more fibrous and bitter.
The figure below shows key things to look for when picking out radishes – purple daikon is shown, but the same tips apply to white daikon radishes.
- Radish tops - you may see them with or without their green tops. The tops should look fresh and not wilted and the stems should feel crisp and hydrated.
- Body or root - the main part of the radish should be firm to the touch with smooth skin. Even though it's normal for it to have thin roots that look like whiskers coming out of it, you want to avoid ones that have excessive lines or roots (usually meaning it's more fibrous).
- Bottom root - the bottom root should look and feel hydrated. As shown above, it should bounce back when you gently bend it.
- Pits and dimples - If you care about the aesthetics of your final dish, you can avoid ones with excessive pits or dimples as shown. Otherwise, having some dimples doesn't affect the taste of the radish.
🔪 advance prep instructions
Parboil the pork spare ribs (recipe step 1) in advance as shown in the video and photos below.
Place pork spare ribs in a medium (3-quart) stockpot and cover with cold water. Bring the water to simmer over high heat, then immediately turn off the heat and strain the pork spare ribs.
Rinse the pork spare ribs with cold water and gently scrub until the water runs clear. (Scrubbing is optional but helps with creating a clear broth at the end).
🥬 chhá èng-chhài (蒜炒空心菜) - stir-fried water spinach
📋 key ingredient - what to look for when buying water spinach
Water spinach (also called ong choy, or morning glory) are known for their hollow stems. You'll want to avoid fibrous stems as they're unpleasant to eat.
The figure below shows key things to look for when picking out water spinach.
- Stems - Look for tender stems that crunch when you pinch them. They should also be pliable as shown in the photo above. That’s how you know they’re tender and not fibrous.
- Bottom of stems - The bottom of the stems should look hydrated (not porous) and should be mostly green.
- Leaves - Bright or dark green leaves show that it’s fresh (avoid wilted or yellow leaves). Also look for smooth, paper-thin leaves, which shows that it’s younger and will taste sweeter. Avoid buying water spinach with yellow leaves.
🔪 advance prep instructions
Cut, wash, and drain water spinach (Prep steps 1-2) in advance as shown in the video and photos below.
Cut the water spinach into 3-inch sections starting from the bottom (stem) end.
Keeping the stems separate from the leaves, thoroughly rinse the water spinach with cold water until the water runs clear, then drain in a colander.
pro tip: Let the washed vegetables drain well in a colander so there’s minimal excess water. I'll sometimes even dry it with a kitchen towel. The vegetables will taste better this way. If it’s too wet, it will end up steaming in the pan rather than being stir-fried and you won’t get the “breath of the wok” 鑊氣 flavor.
🍜 more taiwanese recipes
Looking for other Taiwanese recipes? Try these:
- easy aiyu jelly 愛玉: Taiwanese dessert and bubble tea topping
- sweet potato congee: how to make rice porridge
- sha cha chicken
- Din Tai Fung cucumber salad recipe
- flavorful and easy taiwanese cabbage
- stir-fry spinach with garlic (+ Taiwan spinach and a flavor booster)
- taro boba milk tea 芋頭奶茶 (Taiwanese taro bubble tea)
- japanese sweet potato air fryer (murasaki)
Let me know if you have any questions in the comments below.
Happy cooking! ~ Cindy Chou, RDN 周昀
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