Monthly Archives: May 2011

荷包蛋 Pocket Eggs

荷包蛋 (he bao dan), roughly translates to “Pocket Eggs.” Basically they are eggs over easy, served with a quick sauce. Well not quite “over” so much as folded and then fried until the yoke is how you want it. Some … Continue reading

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Doenjang Jjigae

I’ll try anything twice. Once just leaves too much up to chance. Maybe it was made poorly, maybe I wasn’t in the mood, maybe the weather was wrong, maybe I just wasn’t ready to appreciate it yet. Twice is the … Continue reading

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Apple Sauerkraut

Sauerkraut, for those unfamiliar, is sort of the Euro-American (i.e. “western”) version of kimchi, only with less chili pepper, as in none. Like kimchi, sauerkraut is tasty and very healthy. Only sauerkraut is less ubiquitous (nowadays at least) in America … Continue reading

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黑糖糕 Brown Sugar Cake

黑糖糕 (hei tang gao) Brown Sugar Cake is a specialty of, and most closely associated with the Penghu (澎湖) Islands (archipelago actually) off the west coast of Taiwan. Though it seems the cake’s ancestry stretches back to Okinawa and the Japanese … Continue reading

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Mulsum (Spiced, Honeyed Wine)

I’m not entirely sure where I came across the recipe for Mulsum, I mean I know where. I was in the Brown University’s Rockefeller Library, around the fall of 2005 . But I do not remember from what journal exactly … Continue reading

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咕咾魚肉 Sweet and Sour Fish

咕咾魚肉 (gulao yu rou) Sweet and Sour Fish is a common find in Taiwanese buffet style restaurants. I know, because I avoided it on a daily basis at Tung Hai University’s cafeteria. Being that sweet and sour meat dishes are … Continue reading

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Orkney Clapshot

Rutabagas (or swedes, or yellow turnips) are a very underutilized root vegetable here in the US. Well to be fair it is probably underutilized in most parts of the world outside of the Scandinavian countries.  Rutabagas also make for a … Continue reading

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