Taiwanese cooking class - one day (sample)

This is a sample one day Taiwanese cooking class program. These are very authentic Taiwanese dishes. In my experience, only Western people who are quite experienced with Taiwanese food know every one of these dishes.

A complete class menu I recommend is:

• San bei ji: three cup chicken (if you like to try it with squid, I will prepare the ingredients)
• Ló·-bah-pn̄g: making ló·-bah sauce, ló·-bah egg, ló·-bah with vegetable, rice with ló·-bah sauce
• Tainan noodles: making soup stock, noodles soup with ló·-bah sauce
• Taiwanese pickles: side dishes like pickled cucumber, cabbage, pumpkin, and so on

Ló·-bah-pn̄g

Lo bah png uses a sauce made with stewed mince pork, soy sauce and spices. It's put on top on the rice. It's also very common in Taiwanese cuisine that people flavour blanched or steamed vegetable with the lo-bah sauce, or even stew boiled egg with it. Usually Taiwanese would make a few simple side dishes (like pickled cucumber, cabbage, pumpkin, and so on) to serve with lo bah png. By the way, the name of this dish is in Taiwanese, not Chinese, which is why the spelling and tone markings are unusual. In Chinese, it is known as Lü rou fan (魯肉飯).

Tainan noodle soup

If you know how to make the lo-bah sauce, cooking Tainan noodle soup is very simple. The noodle soup is again flavoured with the lo-bah sauce. But to make good soup stock is essential to make Tainan noodles dishes.

San bei ji

San bei ji in Chinese means three cup chicken, as you probably know, chicken stir-fried with three cups of rice wine, soy sauce and sugar, the other spices. It's very delicious. The same method and ingredients can be apply to cooking squid or other kind of meat, too.
 

^{Please note that this is a sample cooking class only, and these dishes may not always be available.}