Toased mushrooms with Taiwanese ginger dressing

Dressing Ingredients

2 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon white sesame oil
1 tablespoon mashed ginger
2 tablespoons chopped coriander
1 teaspoon chopped chili (optional)

Cooking Ingredients

200g fresh shiitake mushrooms, chopped into quarters
200g fresh king oyster mushrooms, chopped 1.5cm length


1. Mix all the ingredients well. You can adjust the amounts slightly to taste, and find out the balance of ingredients you prefer.
2. Cook the chopped mushrooms in the toaster oven or oven at 220C for about 15 minutes, or until they are cooked.
3. Mixed the toasted mushrooms with the Taiwanese ginger dressing well. Allow it to set for about 30 minutes, then it's ready to serve. Garnish with some sesame seeds if you like.


Spicy with sweet and sour sauces

Sweet and sour sauce

4 tablespoons vinegar, 4 tablespoons sugar, and 3 tablespoons soy sauce. Mix well.

Fresh spicy sweet and sour sauce

Freshly chopped chili, 1 teaspoon

Freshly chopped garlic, 1 teaspoon

Freshly chopped green onion, 1 teaspoon

Hot and sour soup

Broth Ingredients

500 ml water
1 cup of chopped pineapple
1 cup of chopped tomatoes
1 teaspoon of salt

Soup Ingredients

½ cup of grated carrot
1 cup of golden mushroom
1 cup of shiitake mushroom
1 cup of wood ear fungus, cut into long strips
½ cup of tofu, cut into long strips

Home made apple and pineapple vinegar


Apple 500g

Pineapple 500g

Rice vinegar 2000ml

Crystal sugar or honey 500g

Apple and pineapple: rice vinegar: crystal sugar=1:2:0.5 ratio



1. Wash the fruit under the tap throughly, and then wash it with drinking water again.

Taiwanese dressing


2 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon white sesame oil

Sticky Rice (You Fan)


2 cups sticky rice, cleaned
1.4 cups water

4 tablespoons cooking oil or black sesame oil
3 tablespoons of chopped ginger
12 small shiitake mushroom, cubed
1 cup brown tofu, cubed
1 cup peanut, cooked

5 tablespoons soy sauce
3 tablespoons water
½ teaspoon white pepper
salt to taste


1. Cook the rice with the water in a rice cooker.

2. Flavor the oil with ginger, shiitake mushroom for about 10 minutes, at a medium heat.

3. Add the brown tofu and peanuts, cook for 5 minutes.

4. Pour in the rest of the seasonings.

5. Blend in the cooked sticky rice, and mix all well.

Chinese almond milk

2 tablespoons short grain rice, cleaned
½ cup Southern Chinese almond (Sweet Chinese almond), cleaned
6 cups water
3-4 tablespoons rock sugar

Black sugar and sesame pancake (Zi Ma Tian Bing)

Preparing the filling
170g black sugar, 200g black sesame, 10 tablespoons of cooking oil

1. Grind the sesame seeds in a food processor until very fine.
2. Mix all the ingredients well.

Pumpkin, shiitake mushroom and coriander dumplings

1. Preparing dumpling dough


3 cups all purpose flour, 1 cup hot water, ½ cup cold water.


Pour the hot water into the flour and use the chopsticks to mix well. Then pour the cold water into the mixture. Knead the dough until it's elastic and smooth, it will take about 20 minutes, then cover the dough with a wet tea-towel. Leave for 20 minutes.

Roll the dough until it is 1.5cm thick (just under ½ inch), then cut it into 1.5cm x 1cm pieces.

Roll each piece into a ball shape. Flatten the ball into a round shape which is 6cm to 7cm wide (2½ inches).

2. Preparing Dumpling filling


White Radish Cake

White radish cakePreparing the rice mixture
1 cup long grain-rice, cleaned
2 cups water
2 teaspoon of corn flour

1. Soak the cleaned rice in 2 cups of water for 6 hours, or overnight.
2. Place the rice and water in a food processor. Blend the mixture at high speed until it's very smooth.
3. Add the corn flour into the rice mixture, and mix well.

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