Preparing the sticky rice dough

Ingredients

3 cups of glutinous rice flour (sticky rice flour), 1 ½ cups of water

Instructions

1. Mix all the sticky rice flour with the water, to make dough.
2. Put 20% of the dough into boiling water, and cook for about 2 minutes.
3. Put the cooked dough back together with the remaining uncooked dough.
4. Knead the dough until it's smooth and elastic.
5. Allow the dough to rest for about half an hour.
6. Divide the dough into 3 portions.
7. Roll each portion of dough into a sheet 1cm thick, then slice that into 3cm x 3cm pieces.
8. Roll each dough piece in your hands, and make it into a round ball.

Preparing the peanut icing

Ingredients

1 cup peanut powder, ½ cup of caster (superfine) sugar – you can adjust the amount to your taste.

Instructions

1. Mix the peanut powder and caster sugar together well.

Ingredients

2 tablespoons soy paste

1 teaspoon soy sauce

1 tablespoon refined sugar (or adjust the amount according to your taste)

Ingredients

1 teaspoon garlic (smashed)

1 teaspoon chili (smashed)

2 teaspoon drinking water

3 tablespoons soy paste

Note: Please see the soy paste details here: http://kitchen.j321.com/soy-paste-key-to-taiwanese-cuisine


Instructions

1. Use a pestle and mortar to mix the water, chili and garlic finely. (The purpose of the water is help to you grind the chili and garlic finely).

2. Add the soy paste, and mix well.

3. Taste it. If it is too salty or too strong, add a little bit of water to balance it. You can also adjust the amount of garlic and chili, if it is too much or little for you.


How to use the spicy garlic sauce?

The sauce is very often used on Taiwanese dishes such as white chicken, steamed shrimps, squid, green vegetables, tofu, omelet, fried radish cakes, boiled dumplings, and so on. You can feel free to use it on anything which needs sauce to add flavour or to make it more pleasant to eat.

^Ingredients

1 teaspoon garlic (smashed)

1 teaspoon drinking water

3 tablespoons soy paste

Note: Please see the soy paste details here: http://kitchen.j321.com/soy-paste-key-to-taiwanese-cuisine

 

Instructions

1. Use a pestle and mortar to mix the water and garlic finely. (The purpose of the water is help to you grind the garlic finely).

2. Add the soy paste, and mix well.

3. Taste it. If you think the taste is too strong or too salty, add a little water to balance it. You can also adjust the amount of the garlic, if it is too much or little for you.

How to use the sweet garlic sauce?

This sauce is very often used on Taiwanese dishes such as, white chicken, steamed shrimps, squid, green vegetables, tofu, omelet, fried radish cakes, boiled dumplings, and so on. You can feel free to use it on anything which needs sauce to add flavour or to make it more pleasant to eat.

Ingredients
2 tablespoons shallot oil
1 tablespoon soy paste
1 litre of water
1 teaspoon salt
1 bunch of wheat noodles, for one serving, 100g fre

for one serving, 100g fresh thin (about 0.1 cm thickness) noodles

Taiwanese shallot oil

Ingredients
300g shallots (peeled)
250ml cooking oil or lard

Instructions
1. Thinly slice the shallots (about 2mm thick)
2. Heat up an empty saucepan to ensure it's dry, then put the shallots into the saucepan. Don't add the cooking oil yet.
3. As the shallots are beginning to dry out, you will smell very pleasant aroma from them Then you can add the cooking oil to the saucepan. 
4. Fry the shallots and oil in the saucepan at medium heat. After a while, you will see the oil is bubbling around the shallots (these bubbles are actually the shallot's internal moisture boiling away as steam). When the bubbling is almost finished, turn up the heat a little higher until the shallots are brown and crispy. The shallots are cooked.
5. Turn off the heat.  Keep this shallot oil in a jar, in the refrigerator.