The acclaimed author of The Art of Eating In, Cathy Erway takes
readers on a culinary journey of Taiwan with both home-style dishes
and authentic street food.
The Food of Taiwan expands beyond mainstream steamed buns and
bubble tea by providing an insiders look into a cuisine that has
yet to hit the American
spotlight. Erways collection of recipes ranges from the familiar
Pork Belly Buns and Beef Noodle Soup to the more exotic dishes of
Stuffed Bitter Melon and Oyster Noodle Soup. Alongside the
beautiful food photography are breathtaking scenes of Taiwans
coasts, mountains
and bustling city life, making this book a visual feast for the
adventurous eater and traveler.
94 The Food of Taiwan
Heat 1 tablespoon of the oil in a large skillet or wok over high
heat. In a bowl, beat the eggs and season them with a pinch each of
salt and white pepper. Once the oil is hot, pour the eggs in the
pan and stir immediately with a spatula. Cook, stirring to scramble
and break up the eggs into small chunks, about 1 minute. Transfer
the eggs to a bowl and set aside. Rinse the pan and wipe dry. Heat
the remaining tablespoon of oil over high heat and once hot, add
the cabbage. Season with a pinch each of salt and pepper and cook,
stirring frequently, until the cabbage has mostly wilted, about 2
minutes. Add the carrots and bean sprouts and cook, stirring, until
the bean sprouts are translucent, about 2 minutes more. Add extra
salt and white pepper to taste. Transfer the vegetables to a bowl
and set aside.
To assemble each roll, spread a spring roll wrapper on a flat
surface. Arrange one-quarter of the vegetable mixture in a
horizontal line across the center of the roll, stopping at least 1
inch from the edges. Distribute one-quarter of the pork or chicken
and then one-quarter of the scrambled eggs on top of the
vegetables. Scatter one-quarter of the chopped cilantro and
one-quarter of the peanut powder on top of the filling. Fold the
two short edges of the wrapper over the filling mixture. Fold the
bottom edge over all the filling, then press firmly and roll the
filling bundle until it is fully enclosed in the wrapper. Repeat
with the remaining wrappers and filling.
2 tablespoons vegetable or peanut oil
2 large eggs
Salt and ground white pepper to taste
4 cups shredded napa cabbage
2 cups julienned carrots
2 cups fresh bean sprouts
4 fresh (8-inch) round spring roll wrappers
1 to 2 cups shredded leftover roast pork or chicken
1 bunch fresh cilantro, coarsely chopped
2 tablespoons Peanut Powder (see page 63)
Taiwanese Burrito (Run Bing)
Makes 4
Its no Tex-Mex, but this handheld snack does resemble a burrito
in its construction. Commonly found at street markets, but often
made at the family table as well, these wraps are stuffed with
plenty of shredded
vegetables and minimal amounts of meat or scrambled egg. Theyre
great for using up leftover scraps, or for eating on the go. The
silky, stretchy wrappers are easy to roll up lots of fillings. Many
street vendors in Taiwan will make theirs from scratch, but in
homes, a package of fresh spring roll wrappers is usually
the preferred option, since making them would require a large,
flat griddle. Look for round, thin, white spring roll wrappers in
the refrigerated section of an Asian market.
CATHY ERWAY is the author of The Art of Eating In and has
written for publications such as Saveur, PAPER magazine, and
Serious Eats. She is the host of Heritage Radio Networks Eat Your
Words and co-founded the Hapa Kitchen supper club.
Follow @HMHCookswww.hmhco.com/cooking
THE FOOD OF TAIWANISBN: 978-0-544-30301-0
Paper Over Board | 8 x 9 | 240 pagesFull-color throughout |
$30.00
Publication Date: March 24, 2015
Publicity & Marketing: National Media from New York
Author Appearances Online Advertising
Online and Social Media Promotion
Publicity Contact:William Scarlett
[email protected](212) 420-5875
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