I have a local Food Town here in Sunrise, FL. The food selection ranges from Taiwanese, Thailand, Malaysia, Latin, and even food from the Caribbean and Mexico. I love to go there on a sunny, lazy days and look at all the wonderful items the are very common in all parts of the world and we go to Fresh Market or WholeFoods to pay an arm and a leg for. A whole aisle of these snacks made me look back at the snack selection in Nagoya, Japan, which I miss so much.
At the end of my very first post I stated that I have already made a new spicy Taiwanese dish. Finally, I am back to post all the pictures and somewhat collaborative recipe of this Spicy Chicken dish (pronounced Lau zi chi).
1. Process chicken thighs in food processor or chop into small pieces.
2. Marinade in cooking wine (rice wine), soy sauce, finely chopped garlic and ginger.
3. In large wok bring to high heat frying oil in which to put the chicken mixture. After once fried transfer to clean oil and double fry.
Chicken should come out crispy.
Roasted peanuts and crushed red pepper.
Chopped/Julienne on bias: Celery, Cilantro, Garlic, Green hot pepper, fresh red pepper.
4. In a large wok heat up oil. Add in dried hot pepper and stir in prepped vegetables. Saute in wok until crisp-tender. Add in double fried crispy chicken thigh pieces and peanuts.
5. Enjoy after 3-5 minutes of additional sauteing.
So at one point in time I was not a big fan of coffee, especially since my parents never have gone a day without coffee. Naturally they've always had a coffee maker I think they've only actually owned three ever in their lifetime. Anyway, I bought my first one, like many others before me, because their parents are coming to finally visit their childrens' grown up place. Never again did I use it, even when I suggested use at my job so no one would want to spend those $2 on coffee again. I have since got a new job where the actual Starbucks is located in front of my face and I buy over and over again. I have multiple times tried to beat my addiction and recently relapsed forcing me to make pre-package hotel coffee at home with NO coffee machine. I have to say it tasted way better than Starbucks with no bitterness and still the same caffiene power.
1. Brought to a boil filtered, cold water. Amount is based on how much you want.
Guideline: 2 tablespoons of grounds for every 6 ounces of coffee.
2. After water reaches boil, shut off heat source. Leave sauce pan on heat source.
3. Added pre-packed coffee and moved around for 3-5 minutes. Don't have: Use a coffee filter placed inside a strainer over sauce pan, tea filter bag, or use nothing if you are really accomplished with pouring out coffee without grains.
4. Remove filterbag and enjoy!
Why I like this? How do people who actually grow coffee learn or still make coffee on stoves? People enjoyed tea and coffee before all these contraptions. No extra electricity. Easier maintenance and clean up. Makes a good search topic, I was facinated by all the different ways to achieve this simple but expensive beverage.
Here I have a plate of my very first round and recipe of the very common Taiwanese breakfast food item You Tiao.
Suggestion: I know the recipe seems like a lot of steps, but I really enjoyed it because I was making it for someone. The steps are spread out, but not difficult. Also, read through it one more time. People learn by reading, watching, and listening. Here is a video about the process and you'll do great.
Recipe in Progress... 3 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons double-acting backing powder 1 heaping tablespoon salt 1 1/4 heated water (water heated until the skin can be able to still work with it)
1. In a large mixing bowl mix together flour, baking soda, baking powder, and salt.
2. Slowly add the water while mixing with your hands. Mix until all flour is wet. 3. Knead dough for about 1 minute.
4. Place back in bowl and cover with damp towel. Let rest for 30 minutes.
5. Punch the dough 8 times around the bowl.
6. Flip over and fold over and evenly 4 times. Repeat 3 more times.
7. Cover again with damp towel and let rest for 30 minutes.
8. Repeat steps 5, 6, 7.
9. Cut dough in equal halves. Shape each into a rectangular log.
10. Lightly coat hands in baking grease or cooking oil.
11. Coat rectangular dough log and wrap each in plastic (Saran) wrap. 12. I let one rest at room temperature for 30 minutes and another in the refrigerator overnight. 13. Heated about 1 1/2 inch of oil in an 11 inch diameter electric skillet.
14. Unroll wrapped dough with flour coated hands onto a flour coated, clean surface.
15. Stretch out about 3-4 inches wide and about 14-18 inches long.
16. Heat oil to high or 350 degrees.
17. Cut two inch strips a couple at a time as you are frying so the dough does not dry to quickly. TIP: This is an excellent recipe to make with your and your Taiwanese partner or anyone. It's always helpful to have a helping hand while frying and preparing. 18. Have a damp chopstick and a dry chopstick on hand.
19. Take one strip and crease the dough in the middle with the wet chopstick.
20. Place other on top and crease with the dry chopstick.
21. Stretch as long as the diameter of your frying pan or skillet.
22. Place in fryer. With chopsticks move or roll back in forth quickly to achieve a nice puffy, golden brown You Tiao.
23. Place on bed of napkins on a plate and apply a sprinkle of sugar while still hot if you like them sweet.
Note: This is still a work in progress. The second overnight batch actually did better and I will update all the steps and pictures of those later today or tomorrow. His Taiwanese mother and family commented and ate all of them. By far the closest "homemade" they've had yet in the US. Thanks! She also suggested I use yeast instead...I will attempt one more time with a high protein flour (bread flour) and yeast.
New! I have already made an really spicy Taiwanese dish and will post soon!
