Our friend Marjolein makes great Asian style food, and we really liked this variation on the well-known Peking duck that she prepared for us. Usually Peking duck is all about the skin, but in Marjolein’s version it is all about … Continue reading Duck Breast with Hoisin and Pancakes
This very simple and elegant yet unusual dish was inspired by a dish we had a RyuGin in Taipei. It uses only three ingredients (well four if you count water): clams, turnips, and scallions. In my adaption I’ve simply used … Continue reading Clam and Turnip Soup
When choosing a restaurant in Taiwan, do not let the (lack of) decor fool you, as it does not say anything about the quality of the food. Besides, most restaurants look like this so you would probably starve if you … Continue reading Taiwanese Stir Fried Shrimp With Black Beans
In Taiwan we had a lot of fried rice. Every restaurant makes it in a slightly different way. Constant factors seemed to be green onions (scallions) and eggs. Often tiny dried salted shrimp were added. Sometimes diced ham or slivers … Continue reading Fried Rice
Blade steak or flat iron steak is a relatively inexpensive cut of beef that when you cook it sous-vide becomes more flavorful than many more expensive cuts of steak, and just as tender. Look for steaks with a lot of … Continue reading Blade Steak Sous-Vide with Shii Take Mushrooms and Oyster Sauce
