Posts Tagged "Vegetarian"

Taiwanese sesame sandwich (Shao Bing)

Posted by on Jul 24, 2011 in Breakfast, Small eats | 0 comments

Taiwanese sesame sandwich (Shao Bing)
Shao bing (or Taiwanese sesame pancake/sandwich) is a typical breakfast fare in Taiwan which you can find all over market stalls in the streets of Taiwan. Although some may find it strange being bread on bread, the textures and crispiness from both inside and out make it a fantastic combination, especially coupled with sipping a hot soy bean milk on a cold winters day. Alternatively, you can fill it with an egg or make it a sweet snack with red bean or even nutella spread if you prefer. Enjoy!
Preparation time: 1 hour
Cooking time: 30 mins

 

Makes 6

Ingredients

For the dough:
2 cups of plain flour
1 cup warm water
1 teaspoon salt
1 egg
Sesame seeds to sprinkle
1 chinese cruller (yo tiao)

For the roux:
½ cup of vegetable oil
1 cup of plain flour

Directions

 

1. Preheat the oven to 180 degrees celcius.
2. Start by making the roux, which basically helps create the layers to the pancake. Heat up a pan with the vegetable oil.
3. Add the 1 cup of plain flour and stir regularly until it reaches a light golden colour.
4. Just before it starts to burn, remove from heat and set aside to cool.

5. Next making the dough, in a bowl add the 2 cups of flour, salt and water and start kneading until it forms a dough.
6. Once a smooth dough is achieved, set aside to rest for 30 minutes.
7. Take out the dough and using a lightly floured surface, start rolling the dough with a rolling pin into a square until it is roughly 0.5cm thick.
8. Sprinkle the roux evenly all over the dough.
9. Carefully roll the dough away from you, with the roux encompassed until it forms a long roll.
10. Take a sharp knife and cut roughly 4cm thick pieces. You will see a lovely spiral pattern inside.
11. On a lightly floured surface, using the rolling pin, roll out one piece of the cut dough flat.
12. Fold the dough into thirds and roll again to form a rectangular shape, roughly 0.5cm thick.
13. Repeat on all the pieces of the cut dough.
14. In a bowl, roughly beat an egg. Take a brush and brush along the top of a dough piece with egg and sprinkle with sesame seeds. This will help the seeds stick and give that lovely golden colour after baking.
15. Repeat on all the pieces of dough.
16. Place all the dough flat on a lightly oiled pan and place in the oven.
17. Bake for roughly 15 minutes, until golden brown.
18. Turn all the pieces over and bake the other side for 5 minutes.
19. Remove from the oven and carefully cut, from the bottom side each piece along the grain in half.
20. Take the chinese cruller, cut into 6 pieces and then again in half along the stick. Taking two cut halves of a cruller, insert into each shao bing and serve immediately.
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Taiwanese sesame noodles (liang mien)

Posted by on Jun 18, 2011 in All recipes, Favourites, Noodles | 0 comments

Taiwanese sesame noodles (liang mien)

I love these noodles, they’re really tasty and so quick and easy to make. Best of all, they are individually made so great for cooking for friends and family or just for one! They are a very popular Taiwanese dish, particularly in the night markets of Taiwan. You can add shredded chicken, cucumbers and/or egg or they even great plain, just as I have made them here.

 

 

Preparation time: 5 minutes

Cooking time: 10 minutes
Serves 1

Ingredients:

  • 200 gram noodles
  • 1 1/2 tablespoons smooth peanut butter
  • 1 teaspoon sesame oil
  • 1 tablespoon hot soy bean paste
  • 2 tablespoons soy sauce
  • Shredded chicken (optional)
  • Sliced cucumbers (optional)
  • Sliced egg omelette (optional)

Directions:
1. Bring a pot of water to the boil, add the noodles and cook for 5 minutes.

2. In a small bowl, add the sesame paste, peanut butter, soy sauce, spicy soy bean paste and mix until well combined.

3. Drain the noodles and add to the sauce bowl.

4. Add the chicken. Mix and combine well.

5. Serve immediately.

 

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Taiwanese spring onion pancake

Posted by on Jun 17, 2011 in All recipes, Breakfast, Small eats, Vegetables | 0 comments

Taiwanese spring onion pancake

This is a great side dish that is traditionally served at breakfast in Taiwan. It is a savoury pancake and the mixed flavours & textures make it a delight to eat. It can also be used to wrap a chinese cruller (yo tiao) and eaten as a roll.

 

 

 

Preparation time: 1 ½ hours

Cooking time: 15 min

Ingredients:

  • 2 cups plain flour
  • 1 cup warm water
  • 1 teaspoon salt
  • 6 sprigs spring onion

Directions

1. Pour the flour and salt into a bowl and combine. Make a well.
2. Pour water and slowly combine with your hands.
3. Knead the mixture well until a dough ball forms.
4. Set aside for 1 hour. Place a wet cloth over to stop it from drying.
5. Finely slice the spring onion into small pieces.
6. Lightly flour a flat surface and transfer the dough.
7. Using a rolling pin, start rolling the dough into a flat circle (roughly 2cm thick) and sprinkle half the spring onion.
8. Fold the dough over twice and form into a ball. Roll the dough once again and add the remainder spring onion.
9. Fold the dough over twice, form into a cylinder shape and break into 6 even sections. Shape each section into a ball. Roll each into a flat circle, roughly 1cm thick.
10. In a heated pan with a dash of oil, add the pancakes one by one.
11. Fry for 5 minutes until lightly brown on each side.
12. Serve with soy sauce for dipping.

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