Taiwan Recipes Only

China, Pt 3 (Taiwan): Across the Great Divide

Gua Bao (刈包): Open Faced Brutality

• Gua Bao Recipe

• Serves: 2-3 (4 Buns)

• Ingredients:

• Dough:

• 1⅓ cups all-purpose flour

• ¾ tsp instant yeast

• 2 tsp sugar

• ⅓ tsp baking powder

• ½ cup warm water (~110°F)

• 2 tsp vegetable oil

• Pork:

• ½ lb pork belly (½-inch slices)

• 1.5 tbsp soy sauce (light)

• ¾ tbsp hoisin sauce

• ¾ tsp five-spice powder

• ¾ tbsp Shaoxing wine

• ¾ tsp sugar

• ⅓ cup water (for braising)

• Toppings:

• 1.5 tbsp crushed peanuts

• 1 tbsp cilantro (chopped)

• Mustard greens (optional, ~¼ cup, chopped)

• Instructions:

• Slice ½ lb pork belly (½-inch thick). Mix marinade (soy, hoisin, five-spice, Shaoxing, sugar) and coat pork, seal in a ziplock and in the fridge overnight.

• Dough: Mix flour, yeast, sugar, baking powder—add warm water, oil. Knead 5-10 mins (smooth, tacky). Let Rest 1 hour until it doubles in size.

• Divide into 4 (~60-70g each), roll into ovals (5x3 inches, ~11:05-11:15 PM), brush with oil or oil chopsticks, fold over parchment strip, rest 30 mins.

• Braise pork—heat pot (medium), add pork with marinade + ⅓ cup water. Simmer 45-50 mins (tender, sauce thickens). Cool slightly, fridge in container.

• Steam buns—12-15 mins (steamer, parchment under, ~212°F boiling water).

• Assemble: Open buns, add pork, sprinkle peanuts, cilantro, mustard greens (if using).

Beef Noodle Soup (台灣牛肉麵): Simmering Resistance

• Beef Noodle Soup Recipe

• Serves: 2-3

• Ingredients:

• 300g stew beef (1-inch chunks)

• 1 tbsp neutral oil (e.g., vegetable or canola)

• 1 onion, quartered

• 2 slices fresh ginger

• 2 garlic cloves, smashed

• 1 star anise

• 1–1½ tbsp chili paste with soybean oil (adjust for heat)

• 1 tbsp Sichuan chili crisp

• 2 tbsp dark soy sauce

• 1 tbsp Shaoxing wine

• 1 tsp sugar

• 4 cups beef broth

• 200g dry wheat noodles (e.g., udon)

• 1 cup bok choy (halved or quartered if large)

• 1 scallion, thinly sliced (garnish)

• Instructions:

• Blanch bok choy: Boil water in a medium pot. Add bok choy, blanch 1-2 mins until bright green and tender. Drain and set aside.

• Brown beef: Heat 1 tbsp oil in a large pot or Dutch oven over medium-high. Sear beef chunks 5-7 mins until browned, working in batches if needed.

• Add aromatics: Reduce to medium. Add onion, ginger, garlic, and star anise; cook 2 mins until fragrant.

• Spice it up: Stir in chili paste and chili crisp; cook 1-2 mins to bloom flavors.

• Build broth: Add soy sauce, Shaoxing wine, sugar, and beef broth. Bring to a boil, skim foam, then simmer on low, partially covered, for 2 hours until beef is tender.

• Cook noodles: Boil water in a separate pot. Cook noodles 8-10 mins (per package), drain, rinse under cool water to prevent sticking.

• Assemble: Divide noodles and bok choy into bowls. Ladle hot broth and beef over top. Garnish with scallions. Serve hot.

Boba Tea (珍珠奶茶): Pearls of Renewal

• Boba Tea Recipe

• Serves: 1-2

• Ingredients:

• Pearls:

• ½ cup dried tapioca pearls (~80-100g)

• 4 cups water (for boiling)

• 2 tbsp brown sugar

• Drink:

• 1 cup brewed black tea (e.g., Assam or Ceylon, cooled)

• ¼ cup milk (whole, oat, or omit for black tea version)

• 1-2 tbsp sugar (adjust to taste)

• ~1 cup ice

• Instructions:

• Cook pearls: Boil 4 cups water in a medium pot. Add tapioca pearls, stir to prevent sticking. Cook 20 mins until soft and chewy (test one), then steep off heat 10 mins. Drain, mix with brown sugar in a bowl until syrupy.

• Prep drink: Brew tea (steep 1-2 tsp leaves in 1 cup hot water 5 mins, cool) or use pre-made. In a glass, mix tea, milk, and sugar; stir until dissolved. Add ice.

• Assemble: Spoon 2-3 tbsp pearls into the glass, pour tea mix over. Stir and serve with a wide straw.

• Tips: Cook pearls fresh—they harden if left too long.