twxc4
taiwan-style snack

Taiwan snacks, is the general name of a series of street food in Taiwan. In the narrow sense, only refers to the food originated in Taiwan.


Brown the meat bridge

Yanping North Road, Taipei City, "Ciro" ballroom to one side when night comes, you can see three operated by the brother and sister "bridge the meat brown." Stalls before the patrons keep large Luokuang Li thousands of brown meat, one must be sold out at night. Brown meat over thirty years the bridge of history, it frees stuffing rice, not hard-health, not soft Lan pickled, steamed just right restricted level of attainment. A meat price is NT 80 Brown, when making a piece of pork, chestnuts one egg yolk half. Depends mainly on the taste of pork, a selection of meat, pickled material through the seasoning, and then by deep-fried, stewed and other processes, plumpness Suxiang. Then rice with soy sauce and a variety of flavors with spices fried until the semi when the brown leaves tied up and then wrapped in steaming hot.

Palm leaf sub-layers, the inner layer is bamboo, the outer layer is made of bamboo hats dispute Zhou, can often be used continuously for several times, and have a special aroma and the insulation effect. Brown in an exclusive with sweet chili sauce is prepared, moderately sweet and salty, not spicy Ma, brown on the inside in the hot juice poured out, and immediately distributed the enticing smell, ate two bowls of pork ball field again, on top of the meal was supper.

Rib Soup

Guiyang, Changsha Street in Taipei, and the Temple of the Ancestors Street between not very well known, can be "pork king" had entered the temple Zheng sold ribs soup, they were inter-ya Seoul, near its shores. Neat selection of fresh pork, Xian Zhu to bloody water, Zhancheng small, then crispy large white radish cut into pieces, and slow cooked ribs with the mixture gently. After a few hours, be considered the clear soup cooked ribs success. Mi soft barrier ribs are not, radish transparent Siyu, the essence of all in the soup, Qingchuai a, that fragrance of the original flavor, not greasy, fragrance heavy and mellow, very pleasant.

Drink rib soup, braised pork rice and goose the volume is the best match. Braised pork juice preparation unique, Jiao has not tired of the rice on the mouth feel. Blasted just a few volumes, tofu skin appearance is golden, crisp and refreshing, which is the Harrier diced meat, onions, savory appropriate, and then dipped in sweet chili sauce, it is truly enjoyable. Seasonal vegetable side dishes are: red skin vegetables, eggplant, beans emperor, dried radish, egg, sugar cool ribs, any customer selected peach.

Braised pomfret

Eel appearance was iron gray, up to 1 meter above and weighs 5 1 6 kg, is a deep-sea fish. After an average family buy eel and many more sesame oil, old Qiang cooking, is easy to be lit in the tonic, not everyone can accept. Pay attention to swallow, to Fuzhou cuisine in the "red-marinated eel," the most delicious. Specifically, this will be cut to half a palm size eel massive, with pickled red after bad fried crisp, add onion Qiang, with vinegar, soy sauce, add cabbage cook, heat, leakage of rice wine on the list.

Ah E Lanzhou Street, Taipei master, snacks business for decades, she will practice in Fuzhou to improve, own "stewed eel" very popular with people welcome. A E the fried eel Rose. With angelica, wolfberry like Chinese tonic, small fire 'awaken gizzard, amber sauce, cook top, Chinese wolfberry glowing grain, sweet fragrance. In the cold days to two bowls of hot stewed eels, wonderful. In summer, it is as popular, food would not have thirsty feeling, is probably tightly MSG, another reason added to the Wolfberry. E patronize A master stalls, mostly ordinary working people to a bowl of stewed eel soup 90 NT, 50 NT plus a bowl of fried rice noodles, enough for a lunch.

Pepper pie

Round bulging pepper cake, in fact, did not imagine hot, look too much, but for some who fear addicted to eating spicy hot summer weather, diners speaking, pepper cake can be a tasty snack in the hot summer.

Pepper cake "content" is very simple, delicious in the green onions, thin sliced ham chopped fine, tune into the sweet and salty taste, and then mixed on a certain amount of pepper and Hong Guo. In addition to the general Shui Jianbao jacket as a "lead the way", we should also add another point of "crisp" (ie, lard and into the dough), to make cakes, but were crisp, without the old hard-bitten hard . Oven down to clasp a large tank, the bottom hole, hole up iron block, a big pot of paint on the tank jacket. Roasting method is to use charcoal to heat the stove Jiao, iron Jiao red, remove the cake after charcoal stick cylinder wall, and after ten minutes, bursts of fragrant pepper cake was ready to come out. Taipei's Wanhua theater alley pepper cake stands, is handed down three generations, it is a reputation, price of each pepper cake NT print element. Many of the 10,000 Chinese watching a late movie people have to buy hides on here, come back a can of drink, you can top a night.

The original net beef soup

Longshan Temple in Taipei night market is famous snack center. The central part of the night market, the "original net beef soup" sign, indicating that the property with the "land cow", and must not use the imported cattle, succeeded in attracting customers. "Original net" is the juice, cooking is no longer on the water, drops of pure flavor, sweet delicate meat Tangxian the United States, is memorable.

"Boss, Pork, beef soup, a bowl of rice again!" Is almost uniform near the greeting diners. Fried beef with garlic, pepper and brisk flavor, and then became quiet on a water convolvulus. Several smoking hot "dog mother pot", there is juice, and halogen, and add tonic, and some folks extremely busy, they have never been fewer diners. Eat up the most popular ingredient in Chinese medicine to the bullwhip, but it is more dry and hot in the tonic, they might eat to nosebleeds. Stewed tripe and tendon, in addition to decades of inherited "brine", the medicine is not the time to add spice bag, adding Loach Qiang wire, green onions, basil, dipped in sauce, the most a pleasure.

Fried shrimp dumplings

About 15 km away from Taipei, with a water town. Temple of the Ancestors of a water for the town is the local attractions, incense all day constantly, and temple next to the Li Yichang of fried shrimp dumplings, known far and wide, well-known. Many people also made a special trip come from the Taipei fresh water, as is try the "Shrimp Dumpling King earners" skill price is not cheap shrimp dumplings, shrimp dumplings Li Yichang received a NT 60 yuan, but fine selection of shrimp , together with skilful modulation and delicious, still very prosperous business.

Shrimp dumplings made by a first-sheng shrimp 500 grams to 1,000 grams cooked over low heat constantly mixing the cooked shrimp, and then stewed juice steamed through. After filling out the system by the seasoning, then shrimp meat will be fragrant flavor to emerge, with dough wrapped shrimp dumplings refuse will be made up.

Just blasted the shrimp dumplings, crispy and delicious, in addition to shrimp flavor but also have the flavor of beef dinga almonds.

Chicken pesto wrap

Chicken pesto wrap

Prep: 10 mins No cook
Swap soggy sandwiches for tortilla wraps filled with chicken, cheese and veggies in this tasty packed lunch recipe that kids will love
  • kcal356
  • fat15g
  • saturates7g
  • carbs26g
  • sugars4g
  • fibre3g
  • protein29g
  • salt1.3g

Ingredients

  • 1 cooked chicken breast, shredded
  • 2 tbsp soured cream, plain yogurt or mayo
  • 2 tsp pesto
  • 2 thin slices mild cheese, such as Edam
  • 2 flour tortillas
  • handful chopped red pepper or sweetcorn kernels
  • lettuce leaves

Method

  1. Mix together the shredded chicken, soured cream, yogurt or mayonnaise with the pesto. Season.
  2. Lay a slice of cheese on each wrap, then divide the chicken mixture between them. Sprinkle with red pepper or sweetcorn, then top with the lettuce leaves. Be careful not to overfill or it will be tricky to contain all the filling. Wrap and roll each one, then pack in a lunchbox or tightly wrap in foil.
Japanese salmon & avocado rice

Japanese salmon & avocado rice

Prep: 15 minsCook: 15 minsPlus marinating
This dish contains the goodness of sushi butsaves you the painstaking rolling and shaping
  • kcal519
  • fat22g
  • saturates3g
  • carbs59g
  • sugars1g
  • fibre2g
  • protein25g
  • salt1.02g

Ingredients

  • 300g sushi rice
  • 350g skinless salmon fillet
  • 2 small, ripe avocados, sliced
  • juice 1 lemon
  • 4 tsp light soy sauce
  • 4 tsp toasted sesame seeds
  • 2 spring onion, thinly sliced
  • 1 red chilli, deseeded and thinly sliced
  • small handful coriander leaves

Method

  1. Rinse the rice in a sieve until the water runs clear. Drain and put in a large pan with 400ml water. Bring to the boil, turn the heat to low, cover, then cook for 10-12 mins until the rice is almost cooked. Remove from the heat, then leave, covered, for another 10 mins.

  2. Thinly slice the salmon and arrange on a platter with the sliced avocado. Drizzle over the lemon juice and soy, making sure everything is evenly covered. Leave in the fridge to marinate for 10 mins.

  3. Carefully tip the juices from the salmon platter into the rice, then stir in with a little salt. Divide the rice between 4 bowls. Scatter the sesame seeds, spring onions, chilli and coriander over the salmon and avocado, then serve with the rice.

Bacon & tomato ciabatta

Bacon & tomato ciabatta

Prep: 10 mins - 15 mins
This tasty and energising breakfast will keep you going until lunch
  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-

Ingredients

  • a chunk of ciabatta (or French bread)
  • a little mustard
  • 2 rashers lean back bacon (or lean ham)
  • tomatoes

Method

  1. Toast a chunk of ciabatta (or French bread). Spread with a little mustard and fill with the grilled bacon (or lean ham) and thickly sliced grilled tomatoes.

  2. Serve with a mug of steaming hot chocolate made with cocoa powder and semi-skimmed milk.

Cheesy spinach bake

Cheesy spinach bake

Prep: 20 minsCook: 40 mins
Add some glamour to your lunchbox with this smart vegetarian recipe
  • kcal436
  • fat25g
  • saturates13g
  • carbs32g
  • sugars5g
  • fibre2g
  • protein23g
  • salt2g

Ingredients

  • 200g pack feta cheese
  • 2 x 250g tubs ricotta
  • 3 x 100g bags baby spinach, chopped
  • 1 bunch spring onions, finely sliced
  • 50g Parmesan, grated
  • 1 egg
  • good grating nutmeg
  • 100g breadcrumbs
  • 2 tbsp olive oil
  • 6 sheets filo pastry

Method

  1. Heat oven to 180C/ 160C fan/gas 4. Mash feta in a large mixing bowl, add the ricotta and mash again to thoroughly mix. Stir in the spinach, spring onions, Parmesan, egg, nutmeg and plenty of seasoning with half the breadcrumbs.

  2. Brush a 20 x 30cm tin with a little oil. Layer in half the filo sheets, brushing each with oil before adding the next. Scatter remaining breadcrumbs evenly over the base. Spoon in the ricotta filling and gently spread, so as not to dislodge the breadcrumbs. Cover with remaining filo, brushing with oil as you go, then score into portions. Bake for 35-40 mins until golden and crisp. When cool, freeze in individual squares. Defrost overnight in the fridge and eat cold, or warm in a microwave.

Japanese-style bento box

Japanese-style bento box

Prep: 20 minsCook: 25 minsplus cooling
This Asian-inspired lunchbox with mackerel sushi, edamame beans and fresh fruit will keep you going all afternoon
  • kcal619
  • fat20g
  • saturates3g
  • carbs81g
  • sugars11g
  • fibre6g
  • protein25g
  • salt2.1g

Ingredients

  • 100g fresh edamame in the pods (or frozen soya beans)
  • handful of a favourite fruit, such as fresh pineapple, blueberries or strawberries

For the sushi

  • 100g sushi rice
  • 1 tbsp rice vinegar
  • ½ tsp golden caster sugar
  • 1 sheet nori
  • 1 smoked mackerel fillet, about 75g, flaked
  • 1 tbsp light mayonnaise
  • 2 spring onion, chopped
  • pea-sized blob wasabi (optional)
  • ¼ red pepper, thinly sliced lengthways, about 6 slices

Method

  1. Bring a pan of water to the boil and cook the edamame for 3-4 mins (or 1-2 mins if using frozen soya beans) until tender. Drain, sprinkle with salt and set aside.

  2. Rinse the rice well in cold water until the water runs clear. Put the rice in a heavy-based pan with a tight-fitting lid and cover with 200ml water. Bring just to the boil, then put on the lid, turn the heat to its lowest point and cook for 15-20 mins, until the liquid is absorbed. Remove from the heat and leave with the lid on for another 10 mins.

  3. Spoon the cooked rice into a wide bowl and leave to cool a little. Stir together the rice vinegar, sugar and a small pinch of salt, until the sugar and salt dissolve. Mix this into the cooled rice. Lay the nori sheet on a sushi rolling mat or sheet of cling film. With damp hands, spread the rice over two-thirds of the nori sheet.

  4. Mix the smoked mackerel, mayonnaise and spring onions, season well with black pepper. Spread a line of wasabi down the middle of the rice, if using, and layer on the red pepper pieces, then the fish mixture. Roll the sushi up, starting from the end covered with rice. Dampen the uncovered end to help it stick. Slice into about 6 x 3cm thick pieces.

  5. Pop the sushi rolls into a bento box or lunchbox, adding the edamame and fruit to the other compartments.

Chicken roll-ups

Chicken roll-ups

Prep: 10 mins
Introduce young children to cooking by letting them make their own lunch, with this safe and simple recipe
  • kcal428
  • fat22g
  • saturates5g
  • carbs31g
  • sugars2g
  • fibre4g
  • protein28g
  • salt1.03g

Ingredients

  • 1 wrap or tortilla
  • 1-2 tbsp houmous
  • 3 fat slices cooked chicken breast
  • ¼ avocado, taken out of its skin
  • 3 cherry tomatoes
  • cheddar, grated to make about 1 tbsp

Method

  1. Put a wrap on a board or plate. Spread the houmous onto the middle of it using a spoon or butter knife.

  2. Tear up the chicken (or ask a grown-up helper to do this) and put it in a line down the middle of the wrap. Chop the avocado with a butter knife (or ask your helper) and put it next to the chicken.

  3. Squish the tomatoes onto the wrap by squeezing them and tearing them in half (they might squirt, so mind your clothes). Sprinkle on some cheese.

  4. Roll up the wrap and press it down firmly. Ask your grown-up helper to cut it in half for you.

Porkie pie ploughman’s

Porkie pie ploughman’s

Prep: 40 minsCook: 55 minsPlus chilling
It's ambitious to make your own pie with hot water crust pastry, but it makes the perfect addition to a lunch platter with cheese, pickle, salad and bread
  • kcal507
  • fat35g
  • saturates15g
  • carbs27g
  • sugars1g
  • fibre2g
  • protein21g
  • salt1.2g

Ingredients

For the hot water crust pastry

  • 300g plain flour
  • pinch of sea salt, crushed
  • 1 large egg yolk, plus more beaten egg to glaze
  • 75g lard
  • 75g butter

For the filling

  • 500g pork shoulder steak, roughly chopped
  • 200g smoked streaky bacon, roughly chopped
  • ½ tsp ground allspice
  • good grating of nutmeg
  • 1 tbsp finely chopped sage leaves

For the jelly

  • 1 gelatine leaf
  • 500ml pot good-quality chicken stock, reduced to 200ml with 2 bay leaves

To serve

  • choice of strong British cheese - cheddar, Stilton, Caerphilly, etc
  • choice of pickle - piccalilli, tomato, onions, apple chutney, etc
  • simple rustic bread, preferably sourdough
  • simple salad with radish, cherry tomatoes or celery

Method

  1. Heat oven 180C/160C fan/gas 4. Grease and line a 900g loaf tin with baking parchment. For the filling, roughly chop the meat in a food processor – you should have minced pieces and chunkier bits. Alternatively, chop all the meat by hand. Mix through the spices, sage and some seasoning. Chill until needed.

  2. Soak the gelatine in cold water for 10 mins until soft while you reheat the stock. Squeeze out excess water from the gelatine and dissolve in the stock. Transfer to a jug and leave to cool at room temperature.

  3. For the pastry, mix the flour and salt in a large bowl and place the egg yolk on top. Gently heat the lard, butter and 75ml water in a saucepan. Once boiling, pour into the flour mix, stirring vigorously until well combined. Leave to cool briefly before forming into smooth dough. Cover with cling film.

  4. Roll out two-thirds of the pastry to a rough rectangle about 0.5cm thick. Lay the pastry into a 900g loaf tin and press evenly into the sides, making sure you leave some overhanging. You can patch up any holes with spare pastry. Fill with the pork mixture and roll the remaining pastry so that it is large enough to cover the pie. Brush the edges with beaten egg, drape over the lid and crimp to seal. Cut off any excess pastry (this extra can be used to decorate the top). Brush with more egg and make a hole to let steam escape. Bake for 45 mins until golden and cooked through. Leave to cool in the tin before removing. Chill for a few hrs. Pour jelly into the chilled pie through the steam hole using a funnel. Chill in the fridge for a few hrs more (preferably overnight) until the jelly is set.

  5. Build your ploughman’s on large plates or wooden boards. Serve the pie cut into slices with your choice of cheese, pickle, bread and a simple salad.

Slice of frittata with nutty green salad & balsamic dressing

Slice of frittata with nutty green salad & balsamic dressing

Prep: 5 mins No cook
Use up leftover grilled omelette in this lunchbox-friendly balanced meal with pine nuts and spinach
  • kcal571
  • fat44g
  • saturates9g
  • carbs22g
  • sugars19g
  • fibre4g
  • protein20g
  • salt0.8g

Ingredients

  • 2 slices of frittata (see Goat's cheese & caramelised onion frittata recipe in 'goes well with', right)
  • 75g baby spinach
  • 25g pine nuts (or hazelnuts)

For the dressing

  • 1 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • juice ½ lemon
  • ¼ tsp wholegrain mustard

Method

  1. In a small bowl, stir together the oil, vinegar, lemon juice and mustard.

  2. Add the pine nuts to the dressing and mix them in. Fill a bowl with the salad leaves and mix through the dressing if eating now, or add just before you eat. Serve with the frittata.

Tortellini with pesto & broccoli

Tortellini with pesto & broccoli

Prep: 5 minsCook: 5 mins
A speedy pasta salad with Mediterranean flavours - perfect for packed lunches
  • kcal573
  • fat26g
  • saturates9g
  • carbs64g
  • sugars8g
  • fibre5g
  • protein24g
  • salt1.58g

Ingredients

  • 140g Tenderstem broccoli, cut into short lengths
  • 250g fresh tortellini
  • 3 tbsp pesto (fresh if you can get it)
  • 2 tbsp toasted pine nut
  • 1 tbsp balsamic vinegar
  • 8 cherry tomato, halved

Method

  1. Bring a large pan of water to the boil. Add the broccoli, cook for 2 mins, then add the tortellini and cook for 2 mins, or according to pack instructions. Drain everything, gently rinse under cold water until cool, then tip into a bowl. Toss with the pesto, pine nuts and balsamic vinegar. Add the tomatoes, pack into containers and chill. Let the salad get to room temperature during the morning to get the most flavour from the tomatoes and pesto.