I love pork belly, but I haven’t made it for the blog in a long time. This is a very easy recipe that tastes wonderful. To me, the key spice is the five-spice powder, which imparts a nice complexity to the dish. This goes well over white or jasmine rice. What you’ll need What to…
Shrimp with Peanuts, Black Pepper and Cilantro
This is a super-easy and flavorful dish from America’s Test Kitchen. What’s below pretty much matches their ingredients and instructions. This does cook up nicely, though I strongly recommend using a nonstick frypan for this recipe. A cast-iron frypan will not work. Note that salting the shrimp for a few minutes helps them stay plump…
Taiwanese Salt and Pepper Chicken (Yan Su Ji)
I love that so many Asian cultures have a version of chicken that’s been marinated, coated with starch and deep-fried. So far, on this blog I’ve made a Japanese version, an Indian version, a Thai version, a Hawaiian version (based on the Japanese version) and a Korean version. Now it’s Taiwan’s turn. Knowing how good…
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