Tag Archives: Taiwanese

Super Soft Mochi 超軟又Q的麻署


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! 😀

What I’ve been up to these days

Some foods from the night markets:

Custard Cream puff


Baked Swirls of Matcha on super soft doughImage

Typical lunch in Taiwan


One of my favourite foods here- Charcoal-baked MochiImageImageImageImageImage

Cheese Baked Pasta in Cream sauceImage

Spicy Fried Chicken Baked Rice


My favourite school food– Curry Rice with pork piecesImage

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

Peanut and Sesame Pancakes


Custard Cream Pancakes


Charcoal- Baked King Mushrooms– fat free, msg freeImageImageImage

Japanese Style Cakes with Matcha or Custard Cream fillingsImage

Charcoal- Baked Chou (smelly) TofuImage

Some handmade Chinese pastriesImage

Assorted deep fried awesomeness


Low Fat Yogurt Soft Serv


Handmade mochi by a road vendorImage

School food


Local foods!


Taiwanese Wanton Noodles


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

Japanese Style Cakes


My childhood favourite– Apple BreadImage



Kang Kong


Taiwanese Chicken Rice


Stir fried Glutinous rice




A typical Dinner


Those pancakes again!


Coffee flavoured with custard cream fillingImage

Foods from restaurants:


Red Bean Pancakes from Pingtung– my hometown!Image

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…


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




Oysterless Oyster Omelette

No. of servings: 1

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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


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.



Ever had oyster omelette before?

My parents and brother loved this lightened-up version!


I’m back with Mantou

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.

hee, its actually not that yellowish!

Black Sugar 5-Grain Mantou

makes 6 medium Singaporean pieces/ small Taiwanese pieces



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



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.


To know more about “black sugar” and “mantou”, CLICK HERE!!! 😀