Taiwan

Dungding Seafood

Ingredients:
37 grams oolong tea leaves
450 grams fresh scallops
375 grams shelled shrimps
12 strands chives
450 grams cauliflower
Salt
Sugar
Starch
Egg white
Vegetable oil
Black pepper, to taste
Rice wine
Sesame oil
Directions:

1. Soften the tea leaves in 1/2 pot boiling water.
2. Wash the scallops and shrimp. Add the salt, sugar, starch, egg white, vegetable oil, and black pepper to taste. Marinate scallops and shrimp for 5 minutes.
3. Stir-fry seasoned shrimp in a little oil. In separate frying pan or wok, stir-fry cauliflower.
4. Tie the scallops on strands of Chinese chives and boil for 5 minutes. Arrange the scallops on a plate and surround with the stir-fried shrimp.
5. Put the prepared tea into a wok. Add salt, sugar, black pepper, rice wine, and sesame oil. Stir-fry for 1 minute. Then pour over the scallops and shrimp.
6. Garnish with stir-fried cauliflower.

Tree Seeds and Bittergourd Fish

Ingredients:
1 black snapper
1 teaspoon salt
2 stalks spring onions
70 grams sliced bittergourd
2 tablespoons popo chee (tree seeds)
Chicken stock
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon pepper
1 tablespoon Chinese cooking wine
1 tablespoon ginger
Directions:

1. Clean the fish and rub it with 1 teaspoon salt. Put spring onions under the fish. Cover fish with the tree seeds, bittergourd, and chopped ginger.
2. Steam fish over high heat for about 10 minutes, or until cooked.
3. Boil chicken stock. Add soy sauce, wine, pepper, and sesame oil to chicken stock. Pour over the fish and serve.

Hint:
As the tree seeds are not easily found, they are an optional ingredient.

Fried Tofu

Ingredients:
1 1/2 cakes tofu
3 cups oil

Dipping Sauce:
1 1/2 tablespoons soy sauce
2 teaspoons minced coriander
2 teaspoons green onion
3/4 teaspoon minced garlic
3/4 teaspoon red chili pepper
3/4 teaspoon sugar
3/4 teaspoon dark vinegar
Dash pepper
Directions:

1. Cut the tofu into 6 rectangles. Cut again slantwise to create triangles.
2. Evenly mix all the ingredients in the dipping sauce together.
3. Heat the wok and add 3 cups oil. Heat to 360°F. Fry tofu until golden brown. Drain and remove to platter. Serve with dipping sauce.

Sweet Soybean Milk

Note:
This is a typical breakfast drink.
Ingredients:
2/3 pounds soybeans
2 cups sugar
Directions:

1. Put the beans in a pot and add 3 times the amount of water to beans. Soak beans for about 12 hours. Drain the beans and discard water. Add 7 new cups water. Put the beans and water through a blender in several batches until the beans are finely blended.
2. Place the beans and water in a cheesecloth bag. Squeeze out the liquid. Retain liquid and discard sediment left in cheesecloth bag.
3. Heat liquid over medium heat. When begins to boil, turn the heat to low and cook for 10 minutes to remove the strong taste from the beans.
4. Add sugar to the soybean milk and serve.

Yields:
6 servings

Steamed Turnip Cake

Ingredients:
4 cups rice flour
3 cups water
2 2/3 pounds pared, shredded turnip
1 cup water
1 1/2 teaspoons salt
1 teaspoon black pepper
Directions:

1. Mix rice flour and 3 cups water to prepare the batter. Line a baking pan with plastic wrap.
2. Put shredded turnip and 1 cup water in the pan. Cover and cook for 20 minutes over low heat, until turnip slices are soft. Add rice flour batter, salt, and pepper. Cook for 5 more minutes, stirring continuously so that the mixture does not stick to pan or burn.
3. Pour into the steamer. Smooth the top and steam for 40 minutes. Test for doneness with a toothpick. Let cool and slice.

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