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Category: food

  • by Jamie Lin
  • Posted on July 7, 2017July 23, 2021

Taiwan Day 12: Beitou Thermal Valley and the Best Braised Pork Rice Ever

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  • by Jamie Lin
  • Posted on June 4, 2017August 21, 2017

Taiwan Day 5: Biking and Local Night Market

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  • by Jamie Lin
  • Posted on June 1, 2017September 13, 2019

Taiwan Day 4: Trying Hakka Food

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  • by Jamie Lin
  • Posted on April 29, 2017August 21, 2017

Taiwan Day 1: Nostalgia and Bread Galore

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  • by Jamie Lin
  • Posted on March 23, 2017August 21, 2017

Sweet Soft Taro-Filled Flatbread

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  • by Jamie Lin
  • Posted on March 19, 2017August 21, 2017

Traditional Chinese Pork and Spring Onion Crispy Pancake

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  • by Jamie Lin
  • Posted on March 12, 2017August 21, 2017

3 Ingredient Raw Vegan Brownies w/ Almond Chocolate Ganache

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  • by Jamie Lin
  • Posted on June 20, 2016August 21, 2017

Healthy Lunch Idea #12: Shrimp Mango Spring Rolls

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  • by Jamie Lin
  • Posted on May 26, 2016August 7, 2019

Macaron Recipe and Tips

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  • by Jamie Lin
  • Posted on May 20, 2016August 21, 2017

Healthy Lunch Idea #11: Taiwanese Style Vegetarian Egg Sandwich

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TUNA OVER RICE
5-INGREDIENT CHICKEN TERIYAKI WONTONS
Playing around with funky designs for my homemade ravioli. These were the BEST raviolis I have ever made because I used “00 type flour” and the mushroom filling was too freaking good! Filling recipe will be posted soon (my secret ingredient is mascarpone). 00 flour is a high-protein, extra fine flour that gives your pasta extra chew. It is pricier than all-purpose flour, but you can really taste the difference.
Here’s a fun way to eat an egg! Cook the egg white first, turn off the heat and add the runny yolk. Fold all four sides in and place on top of rice or toast. Finish it off with soy sauce, chili oil, and chives for a quick and yummy snack or breakfast.
HIGH PROTEIN SPINACH ARTICHOKE FLATBREAD
PAN-FRIED BUNS (Sheng Jian Bao)

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