Shrimp Balls (蝦丸)

by Mike Hsu // 01/31/2016 // No Comments

If you haven’t noticed yet, we love to eat shrimp, whether deep fried, stir fried, steamed, boiled, or mashed into a paste. What I love about the shrimp balls is that I can make a bunch and freeze them for... Continue reading →

shumai (燒賣)

by Jeff Kang // 01/25/2016 // 1 Comment

When I went to high school in Taiwan, we had a set of cooking classes which basically taught us how to cook some simple dishes at home. It was a really fun class and we cooked several different dishes. Shumai... Continue reading →

Deep Fried Squid Balls (炸花枝丸)

by Mike Hsu // 01/17/2016 // No Comments

In Asia, fish paste is used in so many different styles of cuisines and recipes, from standard boiled fished balls, to stir fry fish cakes, to deep fried fish balls. One of my favorite seafood is squid because it has... Continue reading →

Shrimp dumpling (蝦餃)

by Jeff Kang // 01/11/2016 // 2 Comments

Shrimp Dumpling or Har Gow is an interesting dish. According to my roommate from Hong Kong, dim sum restaurants in Hong Kong actually lose money for serving Har Gow since the cost is higher than the selling price. Restaurant include... Continue reading →

Fuzhou Fish Balls (福州魚丸)

by Mike Hsu // 01/04/2016 // 6 Comments

There was a request from a reader for a fish balls recipe after reading our very popular Taiwanese meat ball (貢丸) soup recipe. Well, I figured, since I’m up for the challenge, why stop at regular fish balls when there... Continue reading →

It's My Dish

Month: January 2016

Shrimp Balls (蝦丸)

shumai (燒賣)

Deep Fried Squid Balls (炸花枝丸)

Shrimp dumpling (蝦餃)

Fuzhou Fish Balls (福州魚丸)