What I’ve been up to these days

Some foods from the night markets:

Custard Cream puff

Baked Swirls of Matcha on super soft dough

Typical lunch in Taiwan

One of my favourite foods here- Charcoal-baked Mochi

Cheese Baked Pasta in Cream sauce

Spicy Fried Chicken Baked Rice

My favourite school food– Curry Rice with pork pieces

Some tradtional Chinese sweets. I love these too much for words to describe. Not a good sign. 

Peanut and Sesame Pancakes

Custard Cream Pancakes

Charcoal- Baked King Mushrooms– fat free, msg free

Japanese Style Cakes with Matcha or Custard Cream fillings

Charcoal- Baked Chou (smelly) Tofu

Some handmade Chinese pastries

Assorted deep fried awesomeness

Low Fat Yogurt Soft Serv

e

Handmade mochi by a road vendor

School food

Local foods!

Taiwanese Wanton Noodles

My absolute favourite Taiwanese Breakfast– Egg Pancakes (Dan Bing)

Japanese Style Cakes

My childhood favourite– Apple Bread

油豆腐

Kang Kong

Taiwanese Chicken Rice

Stir fried Glutinous rice

肉羹湯

A typical Dinner

Those pancakes again!

Coffee flavoured with custard cream filling

Foods from restaurants:

Red Bean Pancakes from Pingtung– my hometown!

Spring rolls with ice-cream

Single Serving Taiwanese Oyster-less Oyster Omelette 没蚵仔的蚵仔煎 (with Vegan option)

I sincerely apologise for the low quality pictures you’re about to see here!

The best way to help yourself not miss a place is by having some signature food from that place. And so I made Taiwanese Oyster Omelette… without the oysters. I strongly despise the smell of raw oysters. Hence the oyster-less oyster omelette!!

Exams will be over in 2 weeks! After which I’ll have 1 day to study for my SATs and less than 4 months to get my Chinese back to the standard its supposed to be i.e. remember how to write my name in Chinese again… (how on earth did this happen????) Something to do with trying to make a dream come true…

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This was done in my ‘new’ non-stick pancake pan. Hence the nicer shape.

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Oysterless Oyster Omelette

No. of servings: 1

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Ingredients

For Omelette

• 1/4 cup sweet potato powder
• 1/8 cup tapioca starch
• 6 tbsp water
• 1/8 tsp salt
• 1/4 cup shredded lettuce/ chopped xiao bai cai (chinese cabbage)
• 1 egg (omit for vegan option)– honestly, you won’t taste much of this!
• 3 tbsp minced meat/ about 8 straw mushrooms (optional)

For Garnish

• 1 piece lettuce

For Sauce

• 3 tbsp tomato sauce
• 2 tbsp chili sauce/ garlic chilli sauce
• 1 tbsp oyster sauce
• 1 tsp peanut butter/peanut powder (optional)
• 1 tsp tapioca starch
• 5 tbsp water

Directions

Place lettuce leaf on plate.

Cook sauce first:
Add tapioca flour to water, mix and heat in a saucepan at low heat. Stir continuously until mixture is a little thick and add the remaining sauce ingredients. Stir till mixed evenly and remove from heat.

To cook omelette:
If using meat, prepare beforehand by mixing it with a tbsp tomato sauce and 1 tsp dark soy sauce, letting it sit for at least 15 minutes.

Mix first 4 ingredients for omelette till everything dissolves.

If frying pan is not non-stick, add a tbsp of oil (or any sufficient amount). Let the oil heat for about a minute. Add in the meat and lettuce. Stir fry till cooked. Pour in the mixture of the first 4 ingredients. When it becomes slightly translucent, break in the egg and break the egg yolk with your spoon.

After 3 minutes, try to flip the omelette (it’ll be difficult) to cook the other side. Cook for 2 minutes and plate up!

Pour about 2 ladle-spoonfuls of sauce over the omelette.

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Ever had oyster omelette before?

My parents and brother loved this lightened-up version!

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