Sausage (台湾香腸

  1. Allow sausage to thaw completely.
  2. Heat a thin layer of cooking oil over low-medium* heat in a frying pan.
  3. Cook the sausage on the frying pan until deep red/brown, about 12 minutes.
  4. Optional: Turn the heat to medium-high for the last minute of cooking to crisp the outside.

*Cooking at a low-medium heat will increase cooking time, but will allow sausages to cook thoroughly and keep its flavor.

Meatball Soup (新竹貢丸)

Ingredients:
ž  Taiwan Best Foods Soup Meatballs (amount depends on personal preference)
ž  Chinese celery, finely chopped
ž  Vegetable/chicken stock
ž  Salt & white pepper to taste
ž  Cilantro (optional)

Instructions:

  1. Bring water/stock to boil.
  2. Add in meatballs and cook until they float, about 5 minutes if frozen.
  3. Season with salt and white pepper.
  4. Add in the finely chopped celery and turn off the heat to maintain the crunch of the celery.
  5. Garnish with chopped cilantro (optional).



5 Spice Meat Roll (五香雞)

  1. Allow meat roll to thaw completely.
  2. Heat a thin layer of oil over medium heat in a frying pan.
  3. Place the meat roll in the pan and fry until golden brown, about 4-5 minutes.
  4. Flip and repeat.
  5. Serve with sweet chili sauce. Ketchup works just as well.

Scallion Pancake (蔥油餅)

  1. Heat a thin layer of cooking oil over medium-high heat in a frying pan.
  2. Place a scallion pancake in the pan and cook until golden brown, about 3-4 minutes if frozen.
  3. Flip and repeat on the opposite side.

Note: There is no need to thaw the pancakes before cooking. Thawing will make it more difficult to separate the scallion pancakes from the wrapper.


Soup Dumpling (小籠包) 

  1. Place cabbage leaves in the bottom of steamer tray.
  2. Place desired amount of soup dumplings on top of cabbage leaves, leaving 1/2” space around each one.
  3. Cover and steam until completely cooked, about 12 minutes.
  4. Dipping sauce: julienned ginger, soy sauce, and black vinegar.

Potstickers
1. Coat a thin layer of oil evenly on a non-stick pan on medium heat.
2. Place frozen potstickers in a single layer, flat-side down.
3. Fill the pan with water until it reaches halfway up the potsticker.
4. Cover and cook until water has evaporated.
5. Uncover and continue cooking until bottom of the potstickers are browned. DO NOT move potstickers during cooking.

Pork or Squid Nugget Soup
1. Bring 6 cups of water to a boil in a pot.
2. If you would like to add extra ingredients, you may add them now. Recommended: Sliced Shittake mushrooms and bamboo shoots.
3. Add in the squid nuggets and/or pork nuggets. Cook for about 10 minutes.
4. Add in the provided soup base.
5. Combine 3.5-4 tablespoons of cornstarch with 1/4 cup of cold water in a separate bowl. Pour the cornstarch slurry in the the soup and stir, right before turning off the heat.
6. Garnish with cilantro.

Dumplings
1. Fill a pot half full of water and bring to a boil on high heat. Drop dumplings into the pot. Do not defrost beforehand.
2. Stir the dumplings immediately so they do not stick to the bottom.
3. Once the water is boiling again, pour in 1 1/2 cups of cold water. 
4. Repeat step 3.
5. Once the water is boiling again, shut off the heat and strain the dumplings. Enjoy!

Recommended Sauce: Soy sauce, with black vinegar (amount depends on your personal preference), and a dash of sesame oil.

Ba-Wan
1. Prepare your steamer.
2. Lightly coat a heat-safe bowl (preferably glass) with oil.
3. Place the Ba-Wan into the bowl and place into your steamer.
4. Steam until it is thoroughly heated.
5. Serve with provided sauce and garnish with cilantro (optional).
*Ba-Wan is already fully cooked.

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