Have I ever told you I love tai yang bing? Sure I did! 😛 I even researched how to make tai yang bing and eventually made it from scratch with the help of cookbook and video. You can check out my tai yang bing recipe here if you’re interested to try it yourself. They’re so yummy and worth it.
Ok, so I went to Taiwan early this month (Nov 2015) and you bet I didn’t forget about this sweet treats. Just like pineapple cake, sun cake or more commonly known as tai yang bing (太陽餅) is a must-buy Taiwan food souvenir. I bought tai yang bing from three shops; Li Yi, Sugar & Spice and Chia Te and will be comparing them below. Read on if you want to know more.
You can’t go to Taiwan and NOT bring home a box or more of their pineapple cakes. In Taiwan, pineapple cake is called 鳳梨酥 (fènglí sū) and they are commonly shaped into rectangle, square or round… very different from Malaysia’s version of pineapple tart. There are quite a handful of famous pineapple cake shops in Taiwan and we managed to get hold of pineapple cakes from Chia Te and Li Yi.
Here are the comparison and our (sis & me) take on Chia Te’s and Li Yi’s pineapple cakes:
Besides the original pineapple cakes, Chia Te also produces other flavours pineapple cakes such as cranberry, strawberry, prune, acrospires walnut and original with egg yolk. Meanwhile for Li Yi, theirs consist of the original pineapple cakes and original with egg yolk.
In this post, I’m comparing Chia Te’s pineapple cake and pineapple cake with egg yolk and Li Yi’s pineapple cake.
When we were at Li Yi in Jiufen, we were given warm sample of pineapple cake. It was awesome and soft. This was the reason why we bought it because otherwise I was only there for their tai yang bing. Meanwhile, at Chia Te you need to ask the shop personal for the pastry sample.
In terms of packaging, Chia Te’s is more colorful while Li Yi’s is more on traditional look. Both are unique and interesting. Because Chia Te’s packing is bigger, you will need a larger box to fit them in.
Hey there! I just came back from Taiwan few days ago. Get ready for some Taiwanese food reviews soon. Meanwhile here’s a really simple, quick and easy recipe for pea sprouts (which is also known as pea shoots or 豆苗 dòu miáo). I tried eating pea sprouts in raw form in my salad but sad to say I dislike the taste. The next best move is to lightly stir fry this beautiful vegetable… and I pair it with my favorite cincalok! Love the result and I’m happy to share the recipe with you.
Please note, this side dish is meant to be eaten with rice. And that’s why it’s quite salty if you just eat it like that. Or you can tune down the cincalok quantity. Anyway this side dish is a winner in my book.
Stir fried pea sprouts with cincalok.
Gorgeous and delish.
I chanced upon packets of mini capsicum when I went grocery shopping recently (at AEON). They looked so colorful and cute! I knew immediately that the only thing that will do them justice is a bowl of salad. Is mini capsicum the younger unripe version of the regular capsicum? I don’t think so because they are certainly ripe. I guess they are a different variety of capsicum that I never knew existed before until I saw them at the supermarket’s aisle. Think about the name, you can even call it baby capsicum if you want.
Life’s been full of down recently as I mourned the passing of my beloved golden retriever, Chester. Our memories together were as colorful as these mini capsicums. Thank you for choosing us as your family and for making me a better me. This post is dedicated to you, Che!
Mini capsicum salad… colorful, sweet and yummy!
Initially I wanted to learn how to make teriyaki chicken but since I didn’t have the ingredients (sake, mirin), I looked for the substitute and came upon this chicken marinade that uses only four ingredients. I uses chicken breast since it’s my favorite part of the chicken ever since I was a little girl. But my family thinks it’s the most unappetizing and boring piece. They called me silly but I don’t care as long as I like it. What’s your favorite part of the chicken? Any chicken breast lover out there?
This recipe is so simple that it’s perfect for anyone especially working people. You just need to marinade the chicken a day ahead. Cooking time is fast too. You’ll have a complete meal by no time.
Yummeh grilled chicken breasts!
This fresh corn and avocado salad is inspired by one of David Lebovitz’s recipe which I was wowed by it when he posted a photo of it at his Instagram. No surprise there if you’re my regular reader because I bet you’ve seen quite a few of my adaptation from his recipes. This salad is super easy to make as you don’t need to cook anything except the hard boiled egg which you can easily skip but I won’t if I’m you. Hehe.
This is NO ordinary salad because I learned 3 valuable lessons from it. One, being that I didn’t know raw corns are consumable because I’ve only eaten cooked corns all my life, two… having only recently experimented with zucchini, I found out it can be eaten raw too (okay, it may sound shallow to you but here in Malaysia, zucchini is not a food staple) and lastly, adding shallot to vinaigrette is awesome!
Yummy fresh corn and avocado salad.