8 Days Taipei & Kaoshiung Trip ( 13 June till 20 June)

Mirador Hotel 



 Love this Victorian Style Hotel which comes with a nice rooftop garden. Free internet access too.

Yummy Breakfast

Finally get to meet my friend Becky from Tainan. Really appreciate that she drove all the way to Kaoshiung to meet me and bring us to Love River and not forgetting the Banana Taipei bag that she bought for me.

    
This peanut ice cream is superb. Yummlicious.

Liohe Night Market

    
Different Delicancies

Stinky Toufu 

Foguangshan

Foguangshan

Love this Bubble Tea

HSR Train from Zuoying to Taichung. Our Cabby Mr Liao will pick us up to travel around Taichung before we head to Cijing.

Herbal Tea Egg 

Our Lunch

Cinjing Green Green Grassland

Starry Minsu with our friendly hosts

Home Make Breakfast

 Beautiful Sunrise

With our driver Mr Liao

 Wuling

Cihmu Bridge

   
Cisingtan's beach only has pebbles

Our Simple Lodging at Taipei - YWCA



Falling sick in Taipei. Weather was too hot and I was dehydrated. Still happily taking picture even though I am sick. Never fall sick in Taiwan, consultation is very expensive and is difficult to find a clinic too.

   
Yehliu Geo Park

Our Driver cum Guide Meeky Yang

Jiufen traditional fish balls and Jiufen old noodle shop

 
Jiufen Jinzhi red meat dumpling

   
  Ah Lan Hakka Glutinous Rice Cake

Taipei National Palace Museum Martry's Shrine

Finally get to meet my Taipei friend May..

Taipei 101

Flowering Eggs Jelly

Flower Eggs Jelly

   Ingredients

   3 1/2 tsp   Agar-Agar powder

   750 ml      Water

   120g         Sugar

   3 pieces    Pandan Leaves

   1              Egg

   1              Egg Yolk

   3 tbsp      Pandan Juice

   Method

1.  Lightly beat the egg and egg yolk together. 

     Sieve. Set aside.

2.  Boil water and Agar-agar powder over medium heat until the powder dissolves.

3.  Add sugar and pandan leaves, boil until the sugar dissolves.

     Sieved.

4.  Bring the mixture to the boil again,

5.  Slowly add in beaten egg.

     Boil until the egg is done. 

6.  Add pandan juice and stir well.

7.  Turn the heat off.

8.  Pour into a mould.

9.  Leave it to cool and regrigerate for an hour.

Wholemeal Bread

Wholemeal Bread

Ingredients

High Protein Flour        500g
Suar                                35g
Salt                                 10g
Milk Powder                  15g
Whole Meal                   50g
Shortening                     40g
Improver                          5g
Instant Yeast                 11g
Water                            300g (+ / - )

Method

1.  Mix instant yeast into flour.
2.  Add in other ingredients except shortening to form dough.
3.  Knead dough unti semi smooth; blend in shortening and continue knead until elastic.
4.  Divid dough into 450g pieces and mould round. Allow to rest for 15 - 20 mins, covered with a
     piece of cloth.
5.  Mould into loaf shape and place into greased pans.
6. Proof the loaf until double in size.
7. Bake in a preheated oven at 200 degrees celcius for 25 - 30 mins.

Blood Orange Tarts

Blood Orange Tart

Ingredients 

Tart cases can be purchase from Phoon Huat ( sweet and crispy)

Melt 50g Valnoral chocolate and brush a layer onto the tart case. Refrigerate.

Filling ( for 30 tarts)

you need Blood Orange Curd

100g Caster Sugar ( can be reduce or add a few drops of lemon juice)

2 tbsp Blood Orange Zests, finely grated

2 large egg ( abt 60g per egg with shell)

2 large egg yolks

5 tbsp freshly squeeze blood orange juice

75g unsalted butter,

1 gelatin sheet, soaked in ice bath.

Method

1.  Combine sugar and orange zest in a bowl and rub with your fingers till the sugar is ornage and 

     imbued with the fragrance of orange zest.

2.  Whisk the orange sugar, eggs and egg yolks together in a heat proof bowl.

3.   Place the bowl over a pan of simmering water and whisk continuously for 15 secs or until sugar

      dissolved.

4.  Whisk in orange juice.

5.   Stir until the curd thickens, abt 5 to 10 mins.

6.   Once thicken, take the bowl off the heat and strain its contents into another bowl.

7.   Let the strained mixture cool for 10 mins, stirring from time to time. before adding the butter.

8.   Whisk the butter piece by piece, Once all the butter has been added, whisk for another min till the

       texture is homogeneous.

9.    Add in softened gelatin and mix till gelatin has dissolves.

10.  Press a sheet of plastic wrap against the surface of the curd to prevent a skin from forming. 

BBQ Pork (Char Siu 蜜汁叉烧)

 One of my favorite Chinese dishes is savory and sweet roasted barbeque pork called Char Siu. 
 Char Siu is of Cantonese origin where skewers of pork meat is marinated in a honey base sauce, and
 then roast in oven.


BBQ Pork  (Char Siu 蜜汁叉烧)

This is the AMC Cookware I borrowed from my mum to make the Char Siu. 

   Ingredients

   1/2 kg pork ( cut into long strips)

   2 tbsp oyster sauce

   1 tbsp light soya sauce

   2 tbsp sugar

   1 tbsp Maltose ” 麦芽糖

   a dash of white pepper

   1 tbsp sesame oil

   5 garlic, bruised

   a little red coloring

 Marinate the pork with the seasoning for an hour.

   Methods

   1. Heat pan over medium fire till pointer reaches "A"

   2. Put in the pork and cook till "C"
   3. Turn the pork and continue to cook for 5 mins.

   4. The cooking process is a about an hour.

Remarks:

Am using AMC Cookware to make this BBQ pork.

Choice of meat – if you love your char siu  tender, juicy, moist, and a little fatty, use pork belly. If you prefer a meaty char siu , then go for pork loin. If you like it somewhere in between, then pork butt will be a great choice.