We had simmered a 9×5″ piece of kombu for broth, and we wanted to repurpose the cooked kombu. Many years ago, we visited Din Tai Fung in Seattle, and I was blown away by their seaweed and bean curd appetizer. So this evening, we tried this recipe based on our pantry: https://whattocooktoday.com/din-tai-fung-seaweed-and-beancurd-salad.html Our modifications: first,…… Continue reading Taiwanese seaweed, tofu, and bean thread noodle salad (inspired by Din Tai Fung)
Tag: taiwanese
Taiwanese steamed eggplant with garlic and chilies (suan rong qie zi)
Trim the top and ends off of 2 Japanese eggplant and cut in half lengthwise (here, ½ large eggplant, cut into half lengthwise and then into ½ inch slices). Separately, combine 4 minced garlic cloves, 1 chopped scallion, 3-4 red chilies (I used 1, cut on a diagonal), and 2 Tbsp soy sauce, and set… Continue reading Taiwanese steamed eggplant with garlic and chilies (suan rong qie zi)
Taiwanese okra with garlic, chilies, and fermented black beans (dou chi chao qui kui)
Rinse 1 Tbsp Chinese fermented black beans a few times, drain, and set aside. Heat 2 Tbsp neutral oil in a high walled skillet, then add 2 minced garlic cloves and 2 red chilies (sliced on a diagonal) until fragrant. Add ½ lb okra (cleaned and trimmed, but left whole) with a dash of salt… Continue reading Taiwanese okra with garlic, chilies, and fermented black beans (dou chi chao qui kui)
Taiwanese dry tofu with edamame (dou gan chao mao dou ten)
Boil shelled edamame (fresh or frozen) until tender (about 3 mins), drain, and set aside. Separately, heat 2 Tbsp neutral oil in a large wok, then add 2 minced garlic cloves and 1 tsp microplaned ginger. When fragrant, add ½ lb dry tofu (tofu-gan) cut into ½ inch cubes. Sauté until lightly browned, then add… Continue reading Taiwanese dry tofu with edamame (dou gan chao mao dou ten)
Cooking Adventures 