Print Recipe| cookinginchinglish.com
Making Taiwanese minced pork sauce is probably the best way to use ground pork. It's savory, slightly sweet, and very fragrant, plus there's endless options of using it.| Cooking in Chinglish
Taiwanese chicken rice originated from Chiayi, a city in the southern part of Taiwan. Traditionally it's made with turkey, as it's cheaper and more available back in the day. If you visit Chiayi in Taiwan,| Cooking in Chinglish
If you need to whip together a meal in 30 minutes, but you also want something delicious and comforting, steamed egg with minced pork is a simple recipe that you need to try. Steamed egg| Cooking in Chinglish
Three cup chicken is a well beloved classic Taiwanese dish because it's uniquely fragrant, savory, and delicious. This version is even better because it only needs 30 minutes using an Instant Pot (this is the| Cooking in Chinglish
Add complexity and flavor to just about any savory dish with this versatile and aromatic chili oil you can make yourself at home!| Cooking in Chinglish
This deeply rich and flavorful minced pork with pickled cucumber (瓜仔肉) takes only 15 minutes and one pot to put together!| Cooking in Chinglish
This pork and tofu stir fry is a popular Taiwanese classic because it's simple and easy, yet delicious and satisfying. Perfect for a weeknight dinner!| Cooking in Chinglish
This classic Taiwanese recipe features bouncy rice noodles covered with a deep and rich umami flavor with a seasonal twist: butternut squash!| Cooking in Chinglish
Hi, I'm Edwina, welcome to Cooking in Chinglish! I started Cooking in Chinglish in late 2018, with the goal of introducing authentic Taiwanese home cooking with easy to follow instructions, hoping that whoever misses eating Taiwanese food or wants to learn how to cook Taiwanese food can have a place to go. The recipes in...Read More| Cooking in Chinglish