Taiwanese breakfast sandwiches (台式早餐三明治)

by Jeff Kang // 03/07/2016 // 3 Comments

Breakfast is always the best part of a day. When I was in Taiwan, I love standing by the little breakfast stand, not knowing which sandwich to choose. They have ham flavor, burger meat flavor, pork sung flavor, chicken katsu... Continue reading →

Drunken Chicken (醉雞)

by Mike Hsu // 02/28/2016 // No Comments

Drunken chicken is an excellent appetizer because it’s simple to make with everyday ingredients and have a very unique yet mild flavor. What I love about this dish is that you can make some in advance because the dish is... Continue reading →

Yuan Xiao (元宵)

by Jeff Kang // 02/22/2016 // 4 Comments

For Chinese people, Lantern festival marks the end of the winter. People usually will eat a very special kind of food to celebrate the end of a severe winter and get ready for the exciting spring! What is that call?... Continue reading →

Taiwanese Pepper Bun (胡椒餅)

by Mike Hsu // 02/14/2016 // 17 Comments

What I love about our Mike vs Jeff series is that we always strive to challenge ourselves to do something that we’ve never done before. Many people make it look easy on tv but a lot of techniques takes countless... Continue reading →

Steam fried bun (水煎包)

by Jeff Kang // 02/08/2016 // 6 Comments

Each time, when we want to do a new Asian recipe, we need to find out the best English name of the dish. It has become harder as the recipes become less well-known in America but still very representative of... Continue reading →

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 →

Taro Coconut Milk with Sago (芋頭西米露)

by Jeff Kang // 12/30/2015 // 6 Comments

You may not know what sago is, but you’ve definitely had it in boba milk tea before. Sago, also known as tapioca pearl, is the tiny member of this boba family. Although it’s small, it’s super popular in Asia. The... Continue reading →

Honey Castella Cake (カステラ)

by Mike Hsu // 12/27/2015 // 3 Comments

Growing up in Taiwan, the only ‘honey’ cake I knew was the honey sponge cake also known as 蜂蜜蛋糕. It’s fluffy, sweet, and full of honey aroma. When I went to work in Japan after college, I discovered the Japanese... Continue reading →

broccoli beef

by Jeff Kang // 12/22/2015 // No Comments

Broccoli beef is also called Xilan beef, Kai-lan beef, or gailian beef. Although this dish is not a big hit in China, broccoli beef is made famous in USA. It became famous for a good reason: This is one... Continue reading →

Baked Rice Cake (烤年糕)

by Mike Hsu // 12/20/2015 // 10 Comments

In terms of texture, my favorite is the chewy texture which isn’t very ubiquitous in America but something similar to gummy bears I suppose. In Asian, a lot of that texture is developed from various starches such as potato, tapioca,... Continue reading →

Orange chicken

by Jeff Kang // 12/16/2015 // 3 Comments

I have to honest here, in the beginning, I didn’t even think orange chicken is a real dish. Orange chicken is not very popular in Taiwan. It is one of the dishes that has no history behind it, unlike mapo... Continue reading →