Bah-Tzang (Taiwanese Rice Dumpling / zhong zi)
This is the Lee family recipe’s original “bah-tzhang.” My grandmother taught my mom how to make it, and my mom taught me how to make it. It’s the ultimate family recipe that’s been passed down for generations and it’s one of my favorites that my mom makes.
Lo bah Png (Taiwanese Meat Sauce over rice / lu rou fan)
I love this classic meat sauce that seems to go on every casual Taiwanese dish. Order a simple dish, like pork chop rice, in a Taiwanese restaurant and you’re bound to get a side of rice with this delicious, savory meat topping. This recipe is awesome – so easy yet sooooo tasty.
Bawan (Taiwanese “meat ball” / rou wan)
This is one of those very Taiwanese dishes that you almost never find in restaurants here in the US. I was thrilled to find step by step instructions for how to make this authentic Taiwanese street snack. It’s a bit of work, but it’s totally worth it.
Bah-Geh Mi (Pork and Fish paste noodle soup / rou geng mian)
My mom used to make this all the time when we were growing up. It’s one of Bryan’s favorite noodle soups to order at Taiwanese restaurants. This version is relatively simple and taste pretty authentic as long as you make the pork/fish paste balls fresh on the spot!
Gu Bah Mi (Beef Noodle Soup / niu rou mian)
Taiwan prides itself for having the best noodle soup in the world and there are several places on the island vying for the top spot. The key is to stew the beef for hours in order to let it soften and absorb all the flavors.
Yu beng (Sticky Rice / nuo mi fan)
I am a HUGE fan of sticky rice and I can never stop eating it whenever it is put in front of me. I’ve tried making it many different ways, including in a wok, in a rice cooker, with or without meat, with ginger, with sesame oil, and many, many others. I love the versatility of the dish and it’s truly one of my all time favorite comfort foods.
Loh neng? (Tea eggs / cha ye dan)
I always forget how easy it is to make these eggs. If I remembered, I would make them much more often. The spiderweb designs of the eggs are dramatic to look at, but the key is in the lovely tea-infused flavor that the egg picks up after being cooked in tea and salt for a few hours. It’s a wonderful snack. No wonder all the 7-11’s in Taiwan carry this at the counter!
I’m not sure if this is exactly Taiwanese, but my mom made it all the time while I was growing up, so I thought I would throw it in this list. I love the simplicity of sautéing together these two very aromatic ingredients – 5 spice tofu and Chinese chives. The marriage is heavenly and works every time. This is definitely a staple for me!