One of my favourite foods is mochi. That soft, chewy texture and fragrance of glutinous rice never fails to trigger my appetite. In Taiwan, I ate some of the best mochi I’ve ever had in my life, from 一之軒. It was super soft and almost melt-in-the-mouth, with the right amount of chewiness. I decided to come up with a copycat recipe, and here it is, made healthier.
Sorry for the short post! Enjoy the mochi! 😀
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
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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No. of servings: 1
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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My favourite place on Earth
Can you guess where this is?
I haven’t been here for a d**n long time. I was back in Taiwan, my FAVOURITE country of all time (not Singapore, of course) to visit my beloved relatives whom I’ve not seen in THREE YEARS. God I miss them sooo much! Unlike most other Singaporeans who would have gone to Taipei visiting shopping centres (like those in SG) and night market, my mum and I went back to good ol’ Ping Tung situated at the bottom (i.e. South) of Taiwan for our share of cheap and delicious food and night market visitations. Those weren’t the highlight though. seeing my relatives with the same jovial grins and heart-warming , familar faces. I really really really miss ALL of them right now back in Singapore. Wish I can live there forever and ever.
all right, sorry to bore you with my mindless daydreaming. Here’s something I made with inspired by one of my favourite breakfasts in Taiwan– 5- grain Man Tou (it doesn’t really have 5 grains though). My mum and I love this version. My dad isn’t really a fan of steamed stuff, more of deep fried, but he found this acceptable anyway.
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hee, its actually not that yellowish!
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makes 6 medium Singaporean pieces/ small Taiwanese pieces
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Ingredients
(Dough)
Basic ingredients Instant Yeast 2g ( 1/2 tsp) Plain Flour 200g Baking powder 1.5g (less than ½ tsp) Water 100ml + 180-250 ml Black sugar 35g Final dough Black and white sesame 2 tsp Wolfberries 20g Raisins 10g Assorted nuts 30g
a close up
Method:
Cook black sugar with 100ml of water till the sugar dissolves to form a syrup. Add 180ml of water and let cool.
Mix yeast, baking powder and flour. Form a well and add the mixture from step 1. Knead for 2 minutes until a smooth dough is formed. If the dough seems too dry, add water by the tablespoon. Cover with a wet cloth and let rest for about 20 minutes.
Knead the final dough ingredients into the proven dough till smooth. Knead into a 2.5cm (breadth) rod. Cut the rod into 6 pieces and place on steaming paper (optional)
Let rest for 25 minutes.
Steam on high heat for 8 minutes.
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Going to YEASTSPOTTING!!!
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To know more about “black sugar” and “mantou”, CLICK HERE!!! 😀
A Dessert Diet 