HOW TO COOK RADISH OMELET (CHAIBO NENG)

How to Cook Radish Omelet (Chaibo Neng) –there are many ways how to make dishes out of eggs and vegetables. Also there are many kinds of omelet I have tried to cook from simple ones using meat to tricky recipes using unusual ingredients. This time, I am going to share with you this Taiwanese Chaibo Neng or what we call Radish Omelet in English. This simple cooking tutorial is not tricky at all. Of course we are going to use eggs because it is not gonna be called by that name if it does not have eggs in it. And also, obviously we are going to use radish that will serve not only as an extender but also to give better taste to it. By using this recipe I am going to share with you, you can come up with better idea or make a new version of yours to share with your friends and relatives. Here is how to cook Radish Omelet (Chaibo Neng):

INGREDIENTS

½ lb salted radish

2 tablespoon oil

4 eggs (whisked)

1 head of garlic (minced)

2 tablespoon green onions (chopped)

Banana ketchup

COOKING PROCEDURE

1. Wash the radish with running water. Drain by squeezing to remove excess water.

2. Chop the radish and squeeze again to make sure the water is barely present in the radish.

3. In a pan, heat oil and saute garlic until golden brown.

4. Add the radish and stir-fry until almost cooked (about 2 minutes.)

5. Remove from the pan and let rest to cool down a bit.

6. In a bowl, combine whisked eggs with the radish, mix well.

7. In the same pan, add oil and heat.

8. Pour the eggs mixture and fry until brownish then flip to cook the other side.

9. Transfer in a serving plate and scatter spring onions.

10. Serve with banana ketchup.

HOW TO COOK RADISH OMELET (CHAIBO NENG)

HOW TO COOK SANBEIJI (3 CUPS CHICKEN)

How to Cook Sanbeiji (3 Cups Chicken) –I still have this Taiwanese dishes fever, ha ha! Yes, I can’t get enough of these because I really like them. I only used to eat Asian dishes whenever I went to the restaurants in Chinatown (since Taiwan is also Chinese,) so I came up with the idea of making those foods in my very own way. What I am going to share with you this time is one of my favorite chicken dishes cooked by the Taiwanese- the Sanbeiji or what we call three cups chicken. I messed up with the recipe three times because I count get the exact amount of some of the ingredients like sugar and soy sauce so I would like to remind you that the amount of sugar and soy sauce depends on your taste. So if you are going to cook it for the very first time, please mind those ingredients. Here is how to cook Sanbeiji ( 3 Cups Chicken):   

INGREDIENTS

1 lb chicken (chopped into serving sizes)

4 tablespoon sesame oil

1 cup low sodium soy sauce

½ cup rice wine

8 cloves garlic

5-10 grams ginger (crushed)

1 ½ tablespoon brown sugar

1 stalk spring onions (chopped)

Oil

COOKING PROCEDURE

1. In a bowl, combine soy sauce, rice wine and sesame oil.

2. Marinate the chicken for 1 hour or overnight if you have time.

3. In a pan, heat oil. Saute garlic, half of the spring onion and ginger until the garlic turned brown.

4. Add the chicken and stir-fry until the chicken turned brown or almost cooked.

5. Add the marinade and simmer until the sauce became thick.

6. Scatter the remaining spring onions over the chicken and serve.

HOW TO COOK SANBEIJI (3 CUPS CHICKEN)

HOW TO MAKE BUNUN MILLET CAKE (XIAOMI GAO)

How to Make Bunun Millet Cake (Xiaomi Gao) –this food is one of the staple food in some parts of Asia most especially in Taiwan that is where this Millet cake originated, specifically in the Bunun province and that is why it is named after that province. This is a traditional food of the Chinese as well since Taiwanese people came from China. Millet cake or Xiaomi Gao is similar to a traditional food in the Philippines- the Suman. They are both made from grains and also they are both wrapped in the banana leaves. This millet is like the glutinous rice, it is sticky and rich in calories and that is what this food is good for breakfast because it can help a worker through the morning because of the energy it gives. Here is how to make Bunun Millet Cake (Xiaomi Gao): 

INGREDIENTS

5 cups millet grits

Honey

Banana leaves (enough to wrap all the millet dough)

COOKING PROCEDURE

1. Soak Millet grits in the water for 1 hour.

2. In a pot, transfer the millet but not the water.

3. Add 3 ½ to 4 ½ cups of water depending on the texture of Millet. To make sure, just put 3 ½ cups of water at first then add little by little if needed.

4. Bring to a boil, lower the heat when boiling then check the water from time to time, add some water if needed until almost cooked.  

5. When almost cooked, remove excess water then cover the pot and let cook for 8 minutes in a low heat.

6. When cooked, let rest to cool down.

7. Using the mortar and pessel, pound the cooked millet until become dough.

8. Heat the banana leaves in an open flame to harden it so that it won’t break when wrapping the millet dough. Just be careful not to burn it.

9. Wrap the millet dough with leaves to form like a log.  

10. Fold both ends of the leaves to seal it.

11. Steam the millet logs for 10 minutes.

12. And serve with honey

HOW TO MAKE BUNUN MILLET CAKE (XIAOMI GAO)

HOW TO MAKE BIG SAUSAGE WRAPPING SMALL SAUSAGE (DACHANG BAO XIAOCHANG)

How to Make Big Sausage Wrapping Small Sausage (Dachang Bao Xiaochang) –this street food is very popular in the Asian cities like Shanghai, Bangkok and especially in Taipei. It is not actually pure sausage because the big sausage mentioned in the title is glutinous rice dough formed to look like a sausage. I have eaten many versions of this food and I liked them all. This street food is good for breakfast and for snack as well because it is packed with carbohydrates which can help us energize to have strength for the morning work and also to keep us up for extra activities. There are many ways to prepare it so I picked one that is easy to cook without losing the taste of glutinous rice and pork sausage. In this recipe I am going to share with you, you can replace the peanut powder with any cheese you like. Here is how to make Big Sausage Wrapping Small Sausage (Dachang Bao Xiaochang):   

INGREDIENTS

3 cups of ground glutinous rice (steamed)

4 pieces pork sausage, fried (baboy sausage)

4 tablespoon peanut powder (or cheese)

1 medium size cucumber (cut into thin strips)

Hot chili sauce

COOKING PROCEDURE

1. Make a roll of the glutinous rice to form a sausage like shape. 

2. Cut a slit in the middle of every rice sausage.

3. Put the fried pork sausage inside the rice sausage together with cucumber strips and peanut powder.

4. Grill the sausage for 10-20 minutes or until the rice sausage turned brown.

5. Put some Chili sauce on the pork sausage and serve.

HOW TO MAKE BIG SAUSAGE WRAPPING SMALL SAUSAGE (DACHANG BAO XIAOCHANG)

HOW TO COOK TAIWANESE MINCED PORK OVER RICE (LO BA BUNG BABOY)

How to Cook Taiwanese Minced Pork over Rice (Lo Ba Bung Baboy) –this dish is not far different from what we usually order in the fastfood chains. It is the usual pork and rice dish but this Lo La Bung thing is the Taiwanese way of cooking this dish and we are going to use ingredients that are not usual for minced pork and rice thing. It is not hard to cook and it is very simple like how it sounds. I have seen many versions of minced pork and rice like the bopis of the Philippines and a lot more and most of them come from Asian countries so I think the Asian people are the best for this kind of recipe. Here is how to cook Taiwanese Minced Pork over Rice (Lo Ba Bung Baboy):

INGREDIENTS

2 lbs pork (ground)

1 cup low sodium soy sauce

½ cup sugarcane vinegar

½ cup hot or warm water

4 tablespoon brown sugar

4 tablespoon oil

2 cinnamon stick

4 star anise

1 medium size onion (minced)

4 cloves garlic (minced)

6 cups rice (cooked)

COOKING PROCEDURE

1. Ina bowl, mix together soy sauce, sugar, water and sugarcane vinegar. Mix well.

2. In a pan, heat the oil and saute garlic, star anise, cinnamon and onion until the garlic turns brown.

3. In the same pan, add the pork and stir-fry until brown.

4. Add the sauce mixture, stir and simmer for five minutes

5. Put rice in serving bowls and top with the ground pork.

6. And serve.

HOW TO COOK TAIWANESE MINCED PORK OVER RICE (LO BA BUNG BABOY)

HOW TO COOK OYSTER VERMICELLI (ô-á mi-sòan)

How to Cook Oyter Vermicelli (ô-á mi-sòan) –this dish is one many ways of cooking oysters by the Taiwanese. I am not sure if it is Taiwanese traditional food because I know a recipe of this dish which is actually a Chinese version but one thing is for sure, this Oyster Vermicelli is an Asian dish. Since the Taiwanese is very good in cooking noodles like vermicelli, this dish is made out of their very skillful ways of making noodle soup dishes. I admire them because I can’t remember any of their vermicelli dishes that I didn’t like to eat and in fact I like all of them. You can experiment using this recipe to make your very own version of it. I would like to suggest that since there are many brands of vermicelli noodles, it is good to use the Mariposa brand because I find it firm enough for this recipe. Here is how to cook Oyster Vermicelli (ô-á mi-sòan):

INGREDIENTS

2 pounds small size oysters

1 tablespoon rice wine

½ teaspoon salt  

6 tablespoon cornstarch

2 small packs of Mariposa vermicelli, or ½ pound of any vermicelli (cooked)

¼ cup oil

4 cloves garlic (minced)

4 tablespoon low sodium soy sauce

4 tablespoon cognac (traditionally it has no cognac)

8 cups chicken broth

½ teaspoon salt

2 teaspoon ground pepper

3 tablespoon cornstarch

COOKING PROCEDURE

1. Clean the oysters with running water.

2. In a pot, boil water then cooked oyster for 1 minute.

3. Remove from the pot and drain then set aside.

4. In a bowl, combine rice wine, salt and cornstarch. Mix well.

5. Marinate the oysters for 30 minutes

6. In a wok, heat oil.

7. Add the garlic and saute until the garlic turns brown.

8. Add soy sauce, cognac, broth, salt, pepper cornstarch.

9. Stir until the starch is perfectly dispersed.

10. Boil until the soup is thick.

11. Put the cooked vermicelli in a serving bowl.

12. Pour sauce into the bowl and serve.

HOW TO COOK OYSTER VERMICELLI (ô-á mi-sòan)

HOW TO COOK OYSTER OMELET (ô-á-chian)

How to Cook Oyster Omelet (ô-á-chian) –here is another dish cooked with egg. Omelet is very popular dish but it has tons of variations and ways of cooking. This Asian omelet originally came from China and Taiwan. Because of modern living, this delicious egg dish has reached many parts of the world and now it is recognized as one of the international dishes served in many hotels and restaurants all over the world. This Oyster Omelet thing is not tricky to prepare and cook. Just basic knowledge in making omelet will do and of course it won’t be named Omelet if it doe not have the key ingredient- the eggs. In this recipe, we are not just using eggs and oyster but we are going to add leafy vegetable. You can choose your vegetable to use like chard, spinach or bok choy and even jute will be ok. Here is how to cook Oyster Omelet (ô-á-chian):

 

INGREDIENTS

4 ½ tablespoon of cassava starch

½ cup chicken broth (cold)

¼ tablespoon rock salt (iodized salt is fine)

A pinch of freshly ground pepper

1 stalk spring onion (chopped)

2 tablespoon oil

1 cup of spinach, chopped (or any leafy vegetable you want to use)

2 eggs (whisked)

Hot chili sauce

1 ½ cup of small Oysters

COOKING PROCEDURE

1. In a bowl, combine oysters, broth, starch pepper, salt and sping onion and spinach.

2. Mix well until uniformed in texture.

3. In a wok, heat cooking oil.

4. Stir the mixture while pouring it into the wok.

5. Let the mixture spread to form an omelet.

6. Fold the omelet into half then pour half of the egg into the half bottom of the wok that is exposed. Cook for two minutes.

7. Do the same process for another half of the egg on the other half of the wok.

8. Then turn upside down the omelet with the eggs facing up

9. Cook for another two minutes.

10. And serve with hot chili sauce.

HOW TO COOK OYSTER OMELET (ô-á-chian)

HOW TO COOK YI MIAN (E-FU NOODLES)

How to Cook Yi Mian (E-fu Noodles) –I think this E-fu noodle is the most expensive noodle in Taiwanese cuisine because the preparation of this noodle take some time longer than the preparation of ordinary noodles. I didn’t know how to cook this Yi Mian noodles before so I looked it up in the internet. It took a bit longer because Yi Mian is not as popular as the famous and ordinary noodle dishes we know. Cooking and preparation for this dish is not as hard as I thought unless you are going to make E-fu noodles yourself. Thanks to the manufacturers of this noodle because they made it possible for us to cook Yi Mian way easier and quicker. I tried this recipe with some experiment. I used oyster sauce and another without it. It turned out, they have the same level of taste but each one has its own unique taste. So in this recipe I am going to share with you, using oyster sauce is optional. Here is how to cook Yi Mian (E-fu Noodles): 

INGREDIENTS

2 small packs of E-fu noodles or 24 oz. pack

4 tablespoon of corn oil

6 cloves garlic (minced)

2 cups Shiitake mushroom, stemmed and sliced into strips (cooked)

3 cups chicken broth

4 tablespoon soy sauce

2 tablespoon oyster sauce (optional)

2 tablespoon mushroom soy sauce

Water for boiling noodles

COOKING PROCEDURE

1. In a pot, bring water to a boil.

2. Add E-fu noodles and simmer for 6 minutes.

3. Remove noodles from the water and drain. Set aside.

4. In a wok, heat oil. Saute garlic until brown.

5. Add mushroom and stir-fry not more than two minutes.

6. Add broth and the rest of the ingredients and simmer for 2 minutes.

7. And serve while hot.

HOW TO COOK YI MIAN (E-FU NOODLES)

HOW TO COOK TAIWANESE DAN ZAI NOODLES (DA A MI)

How to Cook Taiwanese Dan Zai Noodles (Da A Mi) –as we know, Asian people are the best when it comes to cooking noodles. They have almost infinite number of noodle dishes and almost all of them taste good. Dan Zai noodle is one of them and it is very easy to cook. In this recipe, we are not going to use the dried noodle but instead the fresh one what they call Miki. Miki is the best in easy and quick cooking of Taiwanese mein and it doesn’t take much time when cooking because it is already cooked. All you have to do is rinse it with hot water and boil it for as fast as half a minute. If you can’t find fresh noodle in a supermarket, just look for it in the Asian market because I am pretty sure they have it. Here is how to cook Taiwanese Dan Zai noodles (Da A Mi):

INGREDIENTS

1 whole pack of fresh noodles or Miki

1 pound pork tenderloin (minced or ground)

6 cloves garlic (minced)

1 medium size red onion (thinly sliced)

500ml chicken broth (optional)

½ stalk spring onions

Oil

COOKING PROCEDURE

1. In a pot, boil water. Add noodles and simmer for half a minute.

2. Remove the noodles and drain then set aside.

3. In a pan, heat oil and add red onion and garlic. Stir-fry until the garlic turns brown.

4. Add the meat and stir-fry until the meat is almost cooked.

5. Add the chicken broth and bring to a boil.

6. Add the noodles and simmer for 1 minute.

7. You may want to check the saltiness because Miki is already salty. Add some salt according to your taste.

8. Top with spring onions when serving.

HOW TO COOK TAIWANESE DAN ZAI NOODLES (DA A MI)

HOW TO COOK SQUID GENG (CUTTLEFISH)

How to Cook Squid Geng (Cuttlefish) –I can’t get enough of the Taiwanese recipes so here we are again talking about one of the delicious Asian seafood that you will surely love. Squid or Cuttlefish is one of the sea creatures you can find in the restaurants sold expensive because squid has great taste and you can make tons of dishes using it as ingredient. Squid is a bit expensive than other kinds of fish so to make it more economical, I suggest that you use smaller squid because they are cheaper in the market. Cooking this dish does not mean spending extra dollars more than you are ought to spend for your meals. So this recipe is for the frugal moms out there. You may want to remove other ingredients to but before doing that, make sure that you are not going to ruin the taste of your Squid Geng because some the ingredients are the key to make it delicious. Here is how to cook Squid Geng (Cuttlefish) 

INGREDIENTS

2 lbs of fresh squid (cleaned)

½ cup black vinegar

3 cups cilantro (chopped)

                                                           

For the stock

10 cups water

10 cups chicken broth

1 teaspoon freshly ground pepper

2 tablespoon sesame oil

6 tablespoon sugar

½ cup cornstarch + 1 cup water mixture

10 dried Shiitake mushrooms (thinly sliced)

2 cups dried wood ear fungus (shredded)

½ cup cornstarch

2 carrots (cut into thin strips)

1 can bamboo shoots (cut into thin strips)

COOKING PROCEDURE

1. In a pot, combine all the ingredients for the stock. Stir well.

2. Bring to a boil and simmer for 30 minutes.

3. Add the squid and simmer for ten minutes.

4. Add the black vinegar.

5. And serve. Top with fresh cilantro when serving.

HOW TO COOK SQUID GENG (CUTTLEFISH)

HOW TO COOK BA-WAN (TAIWANESE MEATBALLS)

How to Cook Ba-wan (Taiwanese Meatballs) -here is another Asian dish that you will surely love, the Ba-wan or what we call Taiwanese meatballs. This is not your ordinary meatballs because it consists of different flours and has bamboo shoots. As we know, bamboo is a native grass of many countries in Asia especially in the South-East part. Taiwan is one of those countries (if I am not wrong) so they have this great way of cooking dish with bamboo shoot. Cooking Ba-wan with bamboo shoot has two objectives; to serve as extenders and also to give unique taste to your meatballs. In this recipe, I am also giving you the procedure how to make a very delicious sauce for your meatballs. This is also great for your ordinary meatballs. So here is how to cook Ba-wan (Taiwanese Meatballs): 

INGREDIENTS

For the sauce (Hai Shian Jiang)

2 teaspoon hot chili sauce

4 tablespoon sugar (I preferred brown)

6 tablespoon Hoisin sauce

8 tablespoon banana ketchup

¾ cup of flour

1 cup of water

For the wrapper

3 cups potato starch

2 ½ cups cornstarch

2 cups rice flour

13 cups water

For the filling

2 pounds pork tenderloin (ground)

16 pieces Shiitake mushrooms (cooked)

6 tablespoons shallots (fried)

3 cups bamboo shoots (chopped and cooked for 30 minutes)

10 tablespoon low sodium soy sauce

½ teaspoon freshly ground pepper

½ cup five-spice powder

2 teaspoon sugar

4 tablespoon fresh cilantro (chopped)

½ cup water

2 teaspoon cornstarch

COOKING PROCEDURE

1. In a bowl, combine all the ingredients for the sauce and mix well until uniformed in texture.

2. Transfer the sauce mixture in a saucepan and bring to a boil while stirring. When thickened, remove from heat, let rest and set aside.

3. For the filling, heat oil in a pan. Stir-fry shallots for half a minute.

4. Add pork and stir-fry until the meat is almost cooked.

5. Add the bamboo shoots and mushroom then stir. Add the remaining ingredients for the filling (except for water and cornstarch) then cook for one minute.

6. Combine water and cornstarch in a small bowl then pour in to the fillings.

7. Stir for a minute then remove from heat. Set aside.

8. For the rice flour wrapper, combine rice flour and thirteen cups of water. Whisk together until uniformed in texture with no lumps.

9. Pour in a pot and bring to a boil until thickens like a paste. Remove from heat and set aside.

10. In a bowl, combine sweet potato starch and cornstarch. Combine this mixture and the rice starch mixture and whisk well until uniformed in texture. Let rest for 20 minutes.

11. Prepare heat proof bowls with oil to avoid the dough from sticking to it. We need more or less twenty small bowls.  

12. In an oiled bowl, scoop 1 spoon of wrapper dough and spread it from the bottom of the bowl up to its lid thinly.

13. Add two spoons of fillings then top with another spoon of dough to cover it. Make sure it covers the fillings.

14. Repeat the process for all the bowls.

15. Put the bowls in a large steamer and steam for 20 minutes.

16. Remove from heat and let rest for 20 minutes.

17. When serving, invert the bowls onto the serving saucer to remove the Ba-wan from the bowl without damaging it, serve with sauce.

HOW TO COOK BA-WAN (TAIWANESE MEATBALLS)

HOW TO MAKE TAIWANESE SUN CAKES (TAI YANG BING)

How to Make Taiwanese Sun Cakes (Tai Yang Bing) –many of us love cakes and bread. From simple burger to fancy black forest cakes, but one of them caught my attention. This Taiwan-made cake is very delicious and has a unique taste that you can’t find in many popular cakes and bread. This Asian people really know how to make cakes because from the moment you take your first bite you’ll notice its unique taste. I didn’t know how to bake this thing so I looked up for its recipe in the internet and I want to share it with you. I just made a little changes so that it would suit my taste. You may want to adjust the amount of some ingredients too like sugar for example. Here is how to make Taiwanese Sun Cake (Tai Yang Bing):

INGREDIENTS

For the filling

2/3 cup cake flour

½ cup butter

1 teaspoon hot water

½ cup maltose

1 ½ cup icing sugar

For the oil dough

1 cup shortening

2 cups cake flour

For the water dough

¼ teaspoon salt

¼ cup icing sugar

½ cup water

½ cup corn oil

2/3 cup shortening

4 ½ cups cake flour

1 cup bread flour

BAKING PROCEDURE

1. In a bowl, sift the bread and cake flours. Create a well-like formation in the center of the flour.

2. Add shortening, salt, oil, water and icing sugar. Mix well until the dough is formed.

3. Massage and squeeze with the hand until the dough becomes smooth.

4. Cover the dough with plastic sheet and let rest for half an hour.

5. Make twenty small pieces of your water dough.

6. In another bowl, combine your cake flour and shortening to make your oil dough.

7. Do the same process you did for water dough and make twenty pieces.

8. For the filling, combine hot water and maltose in a bowl. Add icing sugar and continue to stir. Add butter and flour, massage until the dough is formed. Make twenty pieces of it.

9. By using the water dough, wrap your oil dough with it and roll the rolling pin on every piece to fallten the dough and make them rectangel.

10. Roll again and form all the dough into balls.

11. Then for the last time, flatten again then use them to cover the fillings.

12. Set the oven to 350 degress F for twenty five minutes.

13. Serve with your favorite syrup.

 

 HOW TO MAKE TAIWANESE SUN CAKES (TAI YANG BING)

HOW TO COOK DRIED TOFU (Dàxi Dòugan)

How to Cook Dried Tofu (Dàxi Dòugan) –I can’t get enough of these Taiwanese dishes so here I am again going to share  with you this another version of Dried Tofu that came from Taiwan, it is called Dàxi Dòugan, I am not sure what does it mean but one thing is for sure, this dish is mouth watering. This food is made out of dried tofu combined with bean sprouts and chili. As for the condiment, to me there is no better than soy sauce because it is perfect for the tofu. This dish is very similar to what the Filipinos call tokwa’t baboy although pork has nothing to do with Dàxi Dòugan. If you are not a big fan of soy sauce, don’t worry because you can replace it hot barbecue or hot chili sauce as you desired. Here is how to cook Dried Tofu (Dàxi Dòugan):

INGREDIENTS

200 grams bean sprout

4 pieces dried tofu (cut into thin strips)

4 cloves garlic (minced)

1 tablespoon brown sugar (or according to your taste)

2 red hot chili

½ cup soy sauce

Salt to taste

Oil for frying

COOKING PROCEDURE

1. In a pan, fry the tofu until golden brown.

2. Remove from the pan and set aside.

3. Saute garlic until brown.

4. Add all the remaining ingredients (not the tofu), bring to boil and simmer until the bean sprouts are cooked.

5. In a serving plate, assemble the tofu. Scoop bean sprout and pour over the tofu.

HOW TO COOK DRIED TOFU (Dàxi Dòugan)

HOW TO COOK GONGWAN (PORK BALLS)

 How to Cook Gongwan (Pork Balls) –this is a Taiwanese version of pork balls. It is similar to what we always eat, the meatballs but since this is a Taiwanese version, there are ingredients we do not usually find in the ordinary meatballs. You can replace pork with beef or chicken if you feel like you would rather use chicken or beef instead of pork. You can even use fish with this recipe as long as it is ground so that you can make balls out of it. I want to remind you that if there is a member of your family that has allergy from chilli, please replace it with another barbecue sauce that has no chilli in it because you don’t want your son (for instance) to suffer from his allergy. Here is how to cook Gongwan (Pork Balls):

INGREDIENTS

1 pound pork (ground)

1 teaspoon sesame seeds (toasted)

1 egg (whisked)

1 teaspoon kecap manis

2 teaspoon Mama Sita’s oyster sauce

½ cup cornstarch

¼ cup fresh basil (chopped)

1 green shallot, trimmed ends (chopped)

2 cloves garlic (minced)

Cooking oil for frying

Chili sauce

COOKING PROCEDURE

1. In a bowl, combine pork, egg, kecap manis, cornstarch, basil, oyster sauce, garlic and green shallots. Stir until uniform in texture.

2. Let marinade for 1 hour.

3. Wash your hands. Scoop pork mixture and roll it to make balls, one tablespoon a ball.

4. In a pan, heat oil.

5. Deep-fry the balls until golden brown or cooked.

6. Roll on a paper towel to remove excess oil.

7. Scatter sesame seeds over the balls and serve with chili sauce.

HOW TO COOK GONGWAN (PORK BALLS)

HOW TO COOK HOUJI ROU FAN (TURKEY RICE BOWLS)

How To Cook Houji Rou Fan (Turkey Rice Bowls) –Here is another Asian dish. I am not sure if this is Chinese or Taiwanese since these two Nationalities are almost the same and they came from one origin. Houji Rou Fan is a porridge food prepared with turkey or sometimes chicken. This dish is not as expensive as you think because common ingredients are used and they not hard to find these days. In this recipe I am going to share with you, I used two kinds of oil but you can use just one, either olive or sesame oil. And if you feel like you would want chicken instead of using turkey, you can replace it as well to make your Rou Fan more economical. Here is how to cook Houji Rou Fan (Turkey Rice Bowls):

INGREDIENTS

1 lb turkey breast

1 cup rice

2 cups chicken broth

1 teaspoon olive oil

1 teaspoon soy sauce

1 teaspoon sesame oil

1 teaspoon sesame seeds (toasted)

Salt to taste

A dash of ground pepper

½ cup water

COOKING PROCEDURE

1. Heat pan in a medium high heat.

2. Combine rice, 1 cup broth, a pinch of salt, water. Cover the pan and bring to a boil.

3. When boiling, lower the heat and let it simmer for 8-10 minutes or until the rice is cooked.

4. In a baking tray, season the turkey with salt, pepper and soy sauce.

5. Heat the oven to 420 degrees.

6. Wrap the turkey with foil and roast for 45-55 minutes or until the turkey is cooked.

7. In a small bowl, combine all the remaining ingrediets with another dash of salt and pepper.

8. When the turkey cools down, scatter it with seasoning mixture.

9.  And serve with rice.

HOW TO COOK HOUJI ROU FAN (TURKEY RICE BOWLS)