The Cheng Chi Handbook × Water Spinach Everyone Eats 2024-07-19
The Cheng Chi handbook × water spinach everyone eats
The Cheng Chi Handbook × Chicken Rice You Never Tire Of 2024-07-19
The Cheng Chi handbook × chicken rice you never tire of
The Trick to a Better Boiled Egg 2024-07-19
A plain boiled egg tastes of very little. Watch the timing in the rice cooker so it comes out just done — even with the yolk not quite set, which is no bad thing. Peel, halve, arrange on a plate, add a little salad cream, a small pinch of Salted Shallot Crisps and some pork floss, and you have something genuinely nourishing with almost no effort.
Cook This Way and You Use Less Oil 2024-07-19
Stir-frying usually means a fair amount of oil to fry off the aromatics. With Cheng Chi shallot products there is no need to do that at all, so you can cook with considerably less.

Garlic Bread That Comes Out Crisp, Not Burnt 2024-07-19
Preheat to 230°C top heat and 200°C bottom heat, bake for 6 minutes, then turn the oven off and leave it inside for another 10 minutes. As the moisture evaporates it crisps up further.
A Simple, Very Good Braised Pork Belly 2024-07-19
https://youtu.be/vSafMDcIPE0?si=0cnIqXE46-gu_PGz
Braised Pork Belly Made Easy 2024-07-19
Braised pork belly is a genuinely Taiwanese dish, and a high-protein one at that. We usually like braised pork skin, so today we did a whole potful.
The Trick for Air-Fried Spanish Mackerel 2024-07-19
A drizzle of Cheng Chi Golden Natural Shallot Oil — not much, a spoonful, or spray it on — and it is perfect.
Pig’s Blood Cake with Crispy XO Sauce 2024-07-19
Pig’s blood cake is usually simmered with meat; cooked until soft and springy it takes up the braising liquid and tastes very good. But lift it out and toss it with a little crispy XO sauce, and both the texture and the aroma go up considerably.
The Simplest, Most Useful Way to Make Braised Pork 2024-07-19
No star anise, no five-spice, no braising powder, no braising essence, no fried garlic, no sesame paste — none of it is needed.
Radish Cake from Whole Rice 2024-07-19
A radish cake made from whole rice rather than flour, simple enough that a 10-cup rice cooker will give you something better in texture and aroma than anything you can buy. The texture here is judged well — not too soft. There is no MSG in it, so the flavour is entirely natural, without that sharp MSG edge. It still feels satisfying and complete, and it is full of the old taste.
Plain Radish Cake 2024-07-19
A simple plain radish cake: no dried shrimp, no shiitake, no pork. The fried shallots, though, are not optional — without them it is a flavourless vegetarian radish cake.
Taro and Radish Cake 2024-07-19
A combination with even more aroma to it — the ultimate version, with everything in.
Old-Fashioned Radish Cake 2024-07-19
This recipe is extremely simple, written specifically for steaming radish cake in a rice cooker — but pushed as far as it will go, in both quantity and flavour. It fills the pot, smells wonderful, has a fine texture, and will keep you pleased with yourself for several days and glad to share it around. 0
Spicy Lamb with Shallots 2024-07-19
Hakka Lard Shallots keep the crispness of sliced fried shallots and carry the aroma of shallot oil. They do not have the deep brown colour of the shallot sauce, which cannot take direct high-heat frying — but Hakka Lard Shallots can be fried off and stir-fried hard.
Making Radish Cake in Loaf Tins 2024-07-19
Dried shrimp radish cake (two 450 g loaf tins)
Simple Braised Minced Pork 2024-07-19
https://youtu.be/-pgF7eacmMs?si=v0W3bStvqvHKQXPX
Recipe of Minced Pork Sauce 2024-07-19
Recipe of Minced Pork Sauce
Qingshui Rice Cake — Bringing Back the Old Flavour 2024-07-19
This time we added dried scallop for savouriness, so the flavour can carry more weight. That alone sets it apart from the plain white glutinous rice cakes sold everywhere else — and using Cheng Chi fried shallots takes it well beyond anything soy sauce can do on its own.
Steaming Glutinous Rice in a Tatung Rice Cooker — Fast Oil Rice 2024-07-19
Turning raw rice into a finished dish is hard work, and nobody has the patience for it any more — so the simpler oil rice gets, the better.
With a Rice Cooker, Oil Rice Is Easy 2024-07-19
Seafood and scallop oil rice
Stir-Fried Radish Cake 2024-07-19
Stir-frying radish cake is an unusual way to eat it, and an easy one: cut the cake into small pieces and fry until the surfaces are browned, then add bean sprouts, garlic chives, Cheng Chi shallot sauce, chilli bean paste and a splash of water. Turn gently, cover, and once the vegetables are cooked it is done.
Taro and Radish Cake 2024-07-19
Taro and radish cake (two 450 g loaf tins)
Cast-Iron Shallot Dutch Baby 2024-07-19
Cast-iron shallot Dutch baby
Hakka Stir-Fry 2024-07-19
A Sugar-Free, Low-Carb Breakfast — Cast-Iron Shallot Slice Dutch Baby 2024-07-19
Cast-iron shallot slice Dutch baby
Dried Scallop and Seafood Radish Cake 2024-07-19
Dried scallop and seafood radish cake (two 8-inch loose-bottomed tins)
Dried Shrimp Radish Cake 2024-07-19
Dried shrimp radish cake (two 8-inch loose-bottomed tins)
Handmade Braised Pork 2024-07-19
The same method as the slow-aromatic braised pork, but with more water in the recipe, plus pork skin and crackling for aroma and texture. With the extra water, the sauce does not end up too thick.
Slow-Aromatic Handmade Braised Pork 2024-07-19
I have been working on this braised pork for several years. The method is all about heat control and the order things go in, and it takes real patience before the aroma settles into the pork belly — so that when you chew a strand of it, the flavour opens up. Which is why I call it the “slow-aromatic” braised pork.
Any Green Vegetable Will Do 2024-07-19
For a plate of greens in a hurry, Cheng Chi shallot sauce settles it: good to eat, not at all heavy, deeply aromatic, and no smoke in the kitchen.
Braised Pork with Pork Skin and Dark Brown Sugar 2024-07-17
Blanch the pork skin in hot water first.
Golden Coast Spicy Savoury Loaf 2024-07-17
For this shallot loaf we dropped the butter in favour of our own enzyme-fed pure pork lard. It is considerably more aromatic, the crust is crisper and the crumb is softer.
Simple Braised Tofu 2024-07-17
Let us talk about cooking. If you are interested in it, nothing about it is hard. With a recipe book open you can usually manage something respectable.
Shallot-Braised Pork Belly 2024-07-17
Shallot-braised pork belly
Dragon Fruit Flower Soup 2024-07-17
The dragon fruit flowers open on summer nights, and rather than wait for them to become red fruit we picked them for the table. They look much like the night-blooming cereus, which is also eaten, and cooked into a thickened soup they turn pleasantly slippery — light and easy.
Fried Shallot and Herb Bread 2024-07-17
A variation on a loaf dough turned into fried shallot and herb bread. Different flour ratios give a different texture, and once you have changed the structure this much you may as well name it yourself. My bread, my rules — nobody minds, and what I share here is just a running record.
Shallot Salad Filling 2024-07-17
A flavour you will not find anywhere else. Shallot sauce stirred straight into salad cream is a little firm; this version fixes that, and tastes of more.
Shallot and Chilli Bread 2024-07-17
You will not have eaten a loaf like this. It is unusual…
The Lazy Braised Pork Is Just as Aromatic 2024-07-17
We tried an even simpler way to make braised minced pork. Follow a few lazy steps and it still comes out fragrant and very good.
Duck Rice Cake 2024-07-17
I have eaten duck rice cake at small restaurants a few times without ever knowing how it was made. My reasoning was simple: if there is duck in it, I can fairly call it duck rice cake. So this is my own version, arrived at from first principles — but the result is aromatic, the rice is springy, and it has real character. And it is genuinely very good.
Braised Minced Pork with Dark Brown Sugar 2024-07-17
The smell in the kitchen right now is remarkable. This time we used dark brown sugar for sweetness. The quality of the soy sauce matters too, but what matters most is the quality of the fried shallots. You cannot get that braised aroma from raw shallots alone — Cheng Chi is what people in the trade reach for, and the secret weapon behind a good many well-known kitchens.
Shallot and Fresh Tomato Sauce 2024-07-17
Cherry tomatoes 1000 g
Cheng Chi shallot sauce 40 g
Sugar 8 g
Rose salt 7 g
Shallot and Pine Nut Loaf 2024-07-17
If you own a Panasonic SD-BMS105T bread maker, this shallot and pine nut loaf is worth a go — you will not find it anywhere else.
The Smell of It 2024-07-17
This time the braised minced pork went in with pork trotters. The trotters were boiled and then pan-fried, the minced pork fried until fragrant, and then everything went into the braising pot with water, soy sauce, sugar and Cheng Chi fried shallots, to simmer gently.
Simple Macaroni 2024-07-17
A handful of ingredients is enough for a very good plate of pasta. For the sauce: tomato ketchup 50 g, water 50 g, Cheng Chi shallot sauce 1 tbsp and 6 g of finely chopped young ginger, simmered gently together.
A Good Radish Cake, Made Simply 2024-07-17
A:
Pork belly (cut into thin strips) 210 g
Soy sauce 1.5 tbsp
Oil 1.5 tbsp
Dried shrimp 24 g
Fried Minced Pork 2024-07-17
Pork lard 1 tbsp
Minced pork 350 g
Rice wine 2 tbsp
Fine rock sugar 1 tbsp
Soy sauce 4 tbsp
Cheng Chi fried shallots 5 tbsp
Springy Glutinous Oil Rice 2024-07-17
Long-grain glutinous rice 600 g
Pork, cut into strips 150 g
Dried shrimp 3 tbsp
Dried squid, about half
Dried shiitake 15 g
Ginger slices 25 g
Sesame oil 2 tbsp
Pork lard 2 tbsp
Shiitake soaking water 100 g
Salt 1 tsp
Caster sugar 1 tsp
Naturally brewed soy sauce 2 tbsp
Cheng Chi fried shallots 4 tbsp
Green Asparagus with Shallot Sauce 2024-07-17
People online talk about our fried shallots as though they were magic, and the response has been remarkable. But anyone who has used them knows what they actually want: something safe to eat and safe to rely on. That is why we stay with natural ingredients and work only towards flavour that is real. That is what carrying on an old Taiwanese taste actually means.
Cabbage Rice with Shiitake and Pork 2024-07-17
A little shredded pork makes it more aromatic and gives it a better texture.
Cabbage Rice 2024-07-17
This recipe has no pork in it and still tastes of plenty. It is neither salty nor heavy, and Cheng Chi shallot sauce lets the cabbage and the steamed rice come through as they should. Even children who will not eat vegetables tend to ask for a second bowl.
Simple Spicy Golden Braised Cabbage 2024-07-17
Golden cabbage 1.5 (about 2000 g)
Dried shrimp 4 tbsp (about 30 g)
Oil or pork lard 4 tbsp
Dried shiitake 6 (optional)
Bird’s eye chilli 2 (11 g)
Water 400 ml
Yi Mian Noodles in Salted Water 2024-07-17
“There is no such thing as a bad economy, only people who stop trying.” Which is to say: do not go looking for reasons why business is slow. Do things the right way and there is always a way through. Whatever you do, do not treat cutting quality as a way to raise income.
Dancing Shallot and Scallop Rice Cake 2024-07-17
Long-grain glutinous rice 600 g
Small dried scallops 45 g
Rice wine 60 g
Sesame oil 2 tbsp
Pork lard 2 tbsp
Minced ginger 25 g
Dried shrimp 25 g
Dried shiitake 15 g
Shiitake soaking water 100 g
Salt 1/2 tsp
Bonito seasoning 1/2 tsp
Black bean soy sauce 2 tbsp
Cheng Chi fried shallots 3–4 tbsp
Water Bamboo, Thrown Together, with Shallot Sauce 2024-07-17
This really was thrown together, it was quick, and — the point — it was rather good.
Rice Cake with Dried Scallop and Sakura Shrimp 2024-07-17
Rice cake with dried scallop and sakura shrimp
An Even Simpler Chicken Rice 2024-07-17
The hard part of chicken rice is cooking the chicken just right — tender, not dry or stringy. It is genuinely not easy.
Simple, Very Good Chicken Rice 2024-07-17
Simple chicken rice
Stir-Fried Wide Glass Noodles 2024-07-17
Wide glass noodles 3 bundles (about 165 g)
Pumpkin Rice Noodles 2024-07-17
Rice noodles 200 g
Pumpkin 400 g (about 300 g once peeled and deseeded)
Dried shiitake 12 g
Dried shrimp 2 tbsp (about 15 g)
Pork lard 2 tbsp
Cheng Chi shallot sauce 2 tbsp (about 30 g)
Stock 2 cups (about 460 g)
Sugar 1 tsp
Salt 1/2 tsp
Spring onion 1
White pepper a pinch
Braised Pork with Shaoxing Wine 2024-07-16
Pork belly 720 g
Black bean soy sauce 110 g
Cheng Chi fried shallots 130 g
Rock sugar 25 g
Shaoxing wine 400 g
Mirin 60 g
White pepper 1/4 tsp
Stir-Fried Chinese Kale 2024-07-16
No separate pan for frying aromatics, and no high-heat cooking either — that is what shallot sauce does for you. When water and fat cook together the food stays at around 100°C; only once the water has gone does the temperature shoot up.
Taiwanese-Style Vegetables in White Sauce with Shallots 2024-07-16
Pork lard or butter 1 tbsp
Cake flour 2 tbsp
Broccoli 1 head
Milk 2 1/2 cups
Carrot 1/4
Garden peas half a bowl
Salt 1/2 tsp
Rock sugar 1 tbsp
Shallot sauce or fried shallots 1–1.5 tbsp
Golden Braised Cabbage 2024-07-16
This cabbage came out of my father’s vegetable patch. Peel off the outer green leaves and there is a faint gold underneath — so golden cabbage it is. Our own cabbage, then, and a shallot sauce there is nothing quite like.
Thickened Misua with Pork — Or Your Money Back 2024-07-16
Happiness can be a simple thing. Cook a good bowl of thickened misua and you have some of it.
A Simple, Very Good Glutinous Oil Rice 2024-07-16
Long-grain glutinous rice 600 g
Pork, cut into strips 100 g
Pork lard 6 tbsp
Dried shiitake 5
Dried shrimp 2 tbsp
Dried squid, half or a quarter
Ginger slices about 14 g
Simple Braised Cabbage 2024-07-16
Large cabbage, half
Squid Stir-Fried in Sauce 2024-07-16
Squid 1
Fish dumplings 12
Thai basil leaves, a few
Shallot Sauce, and How Useful It Is 2024-07-16
Shallot sauce, and how useful it is
[Original] Handmade Braised Pork That Doubles as a Braising Sauce 2024-07-16
Handmade braised pork
Braised Minced Pork with Onion 2024-07-16
1. Fry the minced pork until it turns white and breaks apart, then add the rice wine and keep stirring
How to Make Shop-Bought Tangyuan Taste Better 2024-07-16
Everyone is busy — we know. So anything that makes good food easier is worth having.
Basil and Shallot Shortbread 2024-07-16
Unsalted butter 300 g
Icing sugar 100 g
Salt 7 g
Egg yolks 60 g
Fresh Thai basil leaves 10 g
Cheng Chi fried shallots 57 g
Cake flour 480 g
Braised Pumpkin with Minced Pork 2024-07-16
Pumpkin 880 g
Minced pork 280 g
Oil 1–2 tbsp
Thai Basil and Shallot Biscuits 2024-07-16
Western biscuit-making meets two very Taiwanese things: Thai basil, and the best fried shallots in the country. Made entirely by hand, they give you a striking basil aroma and a taste of home.
Chocolate and Fried Shallot Biscuits 2024-07-16
Not what you were expecting. Fried shallots build layers of flavour, and these handmade biscuits make the case for Taiwanese shallots in an old-fashioned way.
Braised Pork Rice with Pickled Melon 2024-07-16
Braised pork rice with pickled melon
Rice Cake with XO Scallop Sauce 2024-07-16
The whole of a rice cake depends on how you handle the glutinous rice. Get it properly steamed through and it is almost certain to be good. Today I soaked long-grain glutinous rice for about 2.5 hours and steamed it for around 20 minutes before it felt done. The time is not absolute — check how well the steamer lid fits, because if it is badly warped and the steam escapes quickly, the rice comes out dry and hard. That is why I have made this so many times: I am still looking for a better and simpler way.
No. 9 Rice Cake 2024-07-16
This time we made the rice cake with Taigeng No. 9 rice, which eats lighter. We used to steam the rice in a bamboo steamer, but an electric rice cooker is easier and saves a lot of bother. The result is closer to a proper rice cake than our earlier attempts, and to most people it is more appealing than the traditional glutinous version.
Braised Luffa with Salted Egg 2024-07-16
This one borrows from Jeffery’s luffa with salted egg and Carol’s braised luffa with shallots and dried shrimp, using salted egg for a particular kind of savouriness. It is easy home cooking. Give it a go — with good Cheng Chi fried shallots, who says salted egg is only for bitter melon?
A Plate Full of Flowers 2024-07-16
The kitchen is a good place to be with the people you live with, and somewhere everyone can contribute. Work at it together and you end up with a taste that belongs to your house — with its own stories, and its own memorable disasters. A kitchen should not be an ornament. People sit at the table waiting for something hot to arrive, hoping for the taste of home and the feeling that goes with it; and with a little care, even the simplest dish carries all of that.
Everyday Measuring Tools 2024-07-16
The right small tools make cooking consistent and precise. They cut down mistakes, let you keep a record of what you did, make the work easier — and mean you can follow any recipe book and get what its author intended.
Luffa with Salted Duck Egg 2024-07-16
Luffa 1 (about 600 g)
Salted duck eggs 2
Fried shallots a little
Red chilli for colour 1
Oil a little
XO Scallop Sauce 2024-07-16
Looking for more ways to use Cheng Chi fried shallots, we read around a bit, added some imagination of our own, and came up with an XO scallop sauce that takes its aroma from fried shallots. That one substitution makes the whole thing easier and a good deal quicker.
Greens with Fried Shallots 2024-07-16
Blanch your vegetables, add a little sea salt, toss with olive oil and scatter over golden fried shallots. Light, simple and very good.
The Most Aromatic Braised Minced Pork 2024-07-16
A handful of simple ingredients is enough for a braised minced pork at restaurant standard. Look closely at the danzai noodles at a well-known shop sometime: the pork they cook does not have that deep aroma. Take our word for it — do not assume all shallot sauces are the same. Try Cheng Chi yourself and you will see the difference.
Glass Noodles with Green Pepper 2024-07-16
Glass noodles 150 g
Minced pork 150 g
Green pepper 150 g
Oil 1 tbsp
Sugar 2 tsp
Soy sauce 3 tbsp
White pepper a pinch
Cherry tomatoes 2
Stir-Fried Green Chillies 2024-07-16
Shallot sauce really does make cooking easy, and with very few ingredients. Green chillies are not hot, so we added one small bird’s eye chilli. The result is crisp, savoury and very good with rice — useful when the heat has taken your appetite.
A Quick, Deeply Aromatic Sauce 2024-07-16
Cheng Chi shallot sauce is not only for dressing greens, tossing with noodles or seasoning a soup — it is the starting point for a great many things. This time we are making it into a sauce with even fewer ingredients, so good food comes together faster.
Quick Mushrooms 2024-07-16
Someone shared this with us recently: Cheng Chi fried shallots and shimeji mushrooms, and that is all it takes. We tried it, and it really is very good.
An Easy, Deeply Aromatic Braised Pork Belly 2024-07-16
Braised pork belly is usually given its aroma with star anise or a spice bag, but fried shallots do the job extremely well. Serve it over a bowl of white rice and you have very good braised pork rice.
Egg Tofu with Shallot Slices 2024-07-16
Scatter a little braised minced pork over egg tofu, warm it through in the rice cooker, then spoon over the sauce and finish with chopped coriander and sliced fried shallots.
Old-Fashioned Savoury Steamed Cake 2024-07-16
Oil 1 tbsp
Finely minced pork 150 g
Soy sauce 3 tbsp (about 45 g)
Fried shallots 4 tbsp (about 25 g)
White pepper a pinch
Taro and Radish Cake That Sells Itself 2024-07-16
“Steamed together at last.” This time we used half white radish and half taro, and the cake is all the more aromatic for it — deep, and with the two ingredients answering each other. Another one you will not easily find at the market. Do try it.
Golden Tangyuan with Braised Pork 2024-07-16
Peeled pumpkin 600 g
Glutinous rice flour about 350 g
Olive oil 1 tbsp
A Very Good Radish Cake 2024-07-16
A:
Pork belly (cut into thin strips) 140 g
Soy sauce 1 tbsp
Oil 1 tbsp
Pearl Meatballs 2024-07-16
(makes about 22)
Minced pork 300 g
Water chestnuts 7
Garlic Chive Dumplings, Made Simple 2024-07-16
Today we found out what turns an ordinary garlic chive dumpling into something rather better. You might assume garlic chives are aromatic enough on their own and need no help. Add a little Cheng Chi shallot sauce, though, and the difference is remarkable.
Braised Tofu 2024-07-16
Silken tofu, 1 block
Taro Rice Noodle Soup 2024-07-16
Fried taro sticks 150 g
Dried rice noodles 75 g
Stock 1000 g
Fried shallots 1 tbsp
Braised minced pork 2 tbsp
White pepper 0.5 tsp
Chopped spring onion or Chinese celery to taste
Braised Taro Stems with Shallot Sauce 2024-07-16
Looking for the old flavours reminded me of braised taro stems. I can still remember exactly how they tasted, and I loved it whenever my mother made them. Though if she undercooked them even slightly, you were in trouble — an itch around the mouth that would not stop.
Little Taro Dumplings 2024-07-16
Peeled taro 410 g, caster sugar 1 tbsp, salt 1/2 tsp
White pepper 1/4 tsp, sweet potato starch 4 tbsp
Cheng Chi shallot sauce 3 tbsp
Simple Taro Cakes with Braised Pork 2024-07-16
Minced pork 130 g, peeled taro 600 g, sugar 1 tsp, soy sauce 1 tbsp, oil 1 tbsp, Cheng Chi fried shallots 3 tbsp
Steamed Taro Cake with Braised Pork 2024-07-16
I had something that looked much like this at a restaurant yesterday, and today’s attempt came out better. That is mostly down to using the best fried shallots there are. We have shared a lot of shallot recipes here, and if yours do not come out as described, the first thing worth checking is the grade of shallot you are using — everything we test is seasoned with Cheng Chi. Good luck, and enjoy it.
Steamed Taro Cake with Pork 2024-07-16
I had something that looked much like this at a restaurant yesterday, and today’s attempt came out better. That is mostly down to using the best fried shallots there are. We have shared a lot of shallot recipes here, and if yours do not come out as described, the first thing worth checking is the grade of shallot you are using — everything we test is seasoned with Cheng Chi. Good luck, and enjoy it.
Savoury Tangyuan with Pork 2024-07-16
Minced pork 300 g, soy sauce 0.5 tbsp, salt 2.5 g, MSG 2 g, potato starch 0.5 tbsp, white pepper 1 g
Fried shallots 5 tbsp (about 50 g
Thyme and Shallot Cake 2024-07-16
Eggs 9, caster sugar 200 g, olive oil 70 g, water 80 g, cake flour 133 g
Aubergine and Glass Noodles 2024-07-16
Aubergine 300 g (about 2), glass noodles 4 bundles, minced pork 200 g
Cheng Family Stir-Fried Aubergine 2024-07-16
Hakka stir-fried aubergine and fish-fragrant aubergine look much alike; the main difference is that the Hakka version uses a great deal of Thai basil. This newer method seasons it with shallot sauce, so the pork, the shallots and the basil all work on each other. It is extremely good — and with nothing but white rice it is a full meal. Perhaps in a few years people will be talking about “Cheng family stir-fried aubergine”, but its ancestry is Hakka all the same.
Fish-Fragrant Aubergine 2024-07-16
Aubergines 2
Minced pork 120 g
Layered Tofu with Braised Pork 2024-07-16
Red flowers in a shallot garden; a white winter, and something warm kept quietly to one side.
Spicy Green Beans with Shallot Sauce 2024-07-16
Rinse the green beans, trim the ends and cut into short lengths.
Braised Shredded Radish with Shallot Sauce 2024-07-16
White radish half, about 300 g, pork loin 90 g, potato starch 1 tsp, soy sauce 1 3/4 tbsp
Cheng Chi shallot sauce 1 tbsp, spring onion a little
Ants Climbing a Tree, Improved 2024-07-16
Glass noodles 3 bundles, minced pork 200 g
Shallot and Sesame Meat Pastries 2024-07-16
The traditional celebration pastry has not been forgotten. A century of it has been handed down, held to the same standard, and it is still made up and down the country. When we eat the wedding pastries friends and family send us, we are sharing in their happiness — and only good food can put a memory somewhere safe.
Fly’s Head (Stir-Fried Chive Flowers with Pork and Black Beans) 2024-07-16
Garlic cloves 2, chilli half, pork lard 1 tbsp, dried shrimp 1 tbsp
Basil and Shallot Savoury Cake — The Complete Guide 2024-07-16
1. Separate the eggs. The whites must go into a spotlessly clean bowl, with no trace of yolk. Eggs straight from the fridge whip best (whites at around 20°C give the greatest volume). A medium speed on the mixer gives a better result than a high one, and considerably more volume.
Stir-Fried Squid in Shallot Sauce 2024-07-16
Squid 1
Colourful Shallot Rice 2024-07-16
Shallot rice looks all the better for a bit of colour. Beyond the shallot aroma itself, the flecks of colour scattered through the white rice make it something to look at — and the first mouthful, full of shallot, tends to send people straight back to childhood.
Shiitake Braised Pork Pasta 2024-07-16
The same ingredients, a different culture. Cook it however you like and the Taiwanese character still comes through — with something of somewhere else alongside it.
Seafood Congee at Home 2024-07-16
Cooked white rice 200 g
Water 840 g
Dried scallop 16 g
Taiwanese Dry Noodles 2024-07-16
Shallot sauce is deeply aromatic and rich in oil, which makes it ideal for tossing straight through noodles — and it never feels greasy, which is the clever part.
Old-Fashioned Shallot Biscuits 2024-07-16
Pork lard 300 g
Dark brown sugar 140 g
Eggs 2
Salt 6 g
Cake flour 800 g
Cheng Chi fried shallots 130 g
Shiitake Braised Pork Rice 2024-07-16
Shiitake braised pork rice
Simple Fried Minced Pork — Latest Version 2024-07-16
Simple fried minced pork recipe
Handmade Braised Pork in Its Own Sauce 2024-07-16
Pork belly 700 g
Soy sauce 165 g
Red rock sugar 30 g
Water 1400 g
Cheng Chi fried shallots 120 g
Stir-Fried Mi Tai Mu Noodles 2024-07-16
a:
Pork lard 2 tbsp
Mi tai mu noodles 300 g
Dried shrimp 5 g
Shredded carrot 35 g
A Very Good Bowl of Pork Liver Noodles 2024-07-15
Cooking noodles should be easy — that is what we would like to pass on. Most people just want a homely bowl of noodle soup with a few greens in it. Nothing spectacular; plain, honest food. And that is the kind people remember all their lives.
A Simple Prawn Nabeyaki Noodle Pot 2024-07-15
Buckwheat noodles 80 g
Canned stock 200 g
Salt about 1/4 tsp
Water 200 g
Prawns 3
Meatballs 2
Garlic chives to taste
Bean sprouts to taste
Shallot sauce to taste
Savoury Douhua 2024-07-15
Fried minced pork turns savoury douhua into something else again, and with hot broth poured over it the whole bowl comes together. This is not something you can buy at any price.
One Very Useful Jar 2024-07-15
A jar of shallot sauce and some mushroom vegetarian oyster sauce is all it takes to turn plain blanched greens into something rather good.
Rapeseed Flower Stems with Shallot Sauce 2024-07-15
The fields are full of rapeseed flowers at this time of year. Pick the stems before the flowers open fully, blanch them briefly and dress them with shallot sauce — it is a very good match.
Fried Minced Pork 2024-07-15
This is the simple braised pork rice everyone likes. We tested this one a great many times, and the aroma really is something. It is a recipe and method that works. Unlike the soupy version, this one has very little liquid — which makes it ideal for noodles: in noodle soup, tossed with dry noodles, on braised pork noodles and so on. It is also good on savoury congee, over rice, or stirred through greens.
Hakka Savoury Tangyuan with Pork 2024-07-15
Pork lard 1 tbsp, minced pork 200 g, soy sauce 3 tbsp, sugar 2 tsp, fried shallots 5 tbsp (about 50 g)
Everyday Fried Noodles 2024-07-15
Fried noodles are home cooking. Add plenty of vegetables and it is better for you as well as better to eat, and a measure of stock makes the whole pan taste sweeter. Shop-bought stock is fine here. If you insist on making every component yourself, the preparation alone will finish you off — and not many people who are already busy have the patience for that. Use a good seasoning where it counts and you can put a genuinely fragrant meal on the table without much trouble: wholesome, light and very good.
Taro and Shallot Savoury Cake Roll 2024-07-15
1. Break up the minced pork in a frying pan over a medium heat, then add the rice wine and keep stirring.
Bird’s Nest Fern with Shallot Dressing 2024-07-15
Blanching is the quick, easy way to cook wild bird’s nest fern. At about NT$35 for 300 g at the market it is very good value, and that is enough for a large plate. The shallot dressing is my not-so-secret weapon here: the ingredients are easy to find and it is simple to make, and what matters is the fern tips coated in it — crisp, with a real sweetness underneath.
Chayote Shoots and Mushrooms with Shallot Dressing 2024-07-15
Blanching chayote shoots keeps them light and keeps the kitchen free of smoke — which suits the way people want to eat now. The dish is simple, and the part that matters is the dressing: a shallot sauce built on premium fried shallots, spooned straight over the blanched greens. It is clean, savoury and good to look at, and the shallot aroma carries; wherever the dressing lands, the greens taste like something else entirely.
Braised Aubergine in Shallot Sauce 2024-07-15
Water 1 cup (about 200 ml), soy sauce 1/4 cup, potato starch 1 tbsp, red rock sugar 1 tsp
Mirin 1 tbsp, shallot sauce about 3 tbsp
Shiitake Braised Pork 2024-07-15
Pork lard 1 tbsp, dried shiitake 17 g, minced pork shoulder (or hand-cut into pieces) 600 g
Rice wine 2 tbsp, water 1200 g
Fried shallots 130 g, thick soy sauce 120 g, soy sauce 60 g, fine rock sugar 30 g
A Simple Shallot Sauce Dressing 2024-07-15
Water 1 cup (about 200 ml), soy sauce 1/4 cup, potato starch 1 tbsp, bonito seasoning 1/4 tsp
Shallot sauce about 3 tbsp
Stir-Fried Rice Noodles 2024-07-15
Dried shiitake, soy sauce, white pepper, salt, seasoning, stock, dried shrimp, pork shoulder, shredded carrot, onion, cabbage, olive oil, rice noodles, shallot sauce
Quick Braised Minced Pork 2024-07-15
Minced pork 600 g
Cooking rice wine, a splash
Soy sauce 94 g
Shallot sauce 168 g
Fine rock sugar 35 g
Water 268 g
Handmade Braised Pork 2024-07-15
Pork belly 600 g
Soy sauce 120 g
Rock sugar 15 g
Water 840 g
Fried shallots 120 g
Noodles Made Easy 2024-07-15
Ingredients: pork bones 1900 g, water 3800–5700 g, peeled garlic 80 g (a guide, not a rule)
Everyday Noodle Soup 2024-07-15
1. Cut the pork into small pieces, season with white pepper, salt and sugar and leave to take on the flavour, then toss with potato starch and poach in boiling water until cooked through.
Pork and Shallot Ban Tiao 2024-07-15
1. Cut the pork into small pieces, season with white pepper, salt and sugar and leave to take on the flavour, then toss with potato starch and poach in boiling water until cooked through.
A Simple Meinong Ban Tiao Noodle Soup 2024-07-15
Stir braised red shallots (shallot sauce) into hot broth and it turns golden — and the aroma arrives all at once.
Misua Noodles with Shallot Sauce 2024-07-15
Bring the water to the boil, add the misua and turn the heat to medium. If the noodles are thick, or there are a lot of them, add a splash of cold water partway through. Cook for about 2–4 minutes.
Premium Traditional Braised Minced Pork 2024-07-15
A personal take on traditional braised minced pork, using Cheng Chi Premium Fried Shallots and a handful of everyday ingredients.
Savoury Steamed Cake 2024-07-15
A steamed savoury cake made by whisking the whites and yolks separately, which gives a lighter crumb than the whole-egg method. It is straightforward to make.
Stir-Fried Luffa 2024-07-15
Add a little fried shallot to stir-fried luffa just before it comes off the heat, and it becomes a different dish.