ASIAN CUISINE

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Hello ladies and gents this is the viking telling you that today we are talking about

TAIWAN

Resultat d'imatges de taiwan flag
Taiwanese cuisine has several variations. In addition to the following representative dishes from the majority Hoklo, there are also Aboriginal, Hakka, and local derivatives of Japanese cuisine and Chinese cuisine.

Taiwanese cuisine itself is often associated with influences from mid to southern provinces of China, most notably from the south of Fujian (Hokkien) which often leads to it being classified or grouped with 'Southern Fujianese cuisine'. However, influences from all of mainland China can easily be found after the Kuomintang retreat to the island which brought along a large number of Chinese chefs from the mainland. A notable Japanese influence also exists due to the period when Taiwan was under Japanese rule. Traditional Chinese food can be found in Taiwan, alongside Fujian and Hakka-style as well as native Taiwanese dishes, including dishes from Guangdong, Jiangxi, Chaoshan, Shanghai, Hunan, Sichuan and Beijing.

BEEF RICE NOODLE STIR FRY

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Ingredients:
​1 package of Fresh Rice Noodles
1 lb. thinly sliced hot pot beef
3 -4 baby bok choy
2 stalks green onions, chopped + olive oil & sea salt
Ichimi Togarashi (crushed red pepper)
cooking oil​
salt (to taste)

Preparation:
  1. For the full preparation method and instructions, watch the YouTube video tutorial here. 
  2. Gently separate the rice noodles and set aside on a plate.
  3. Prepare and wash the baby bok choy.
  4. Chop your green onions and set aside in a bowl.
  5. Peel and mince the garlic cloves and set aside in a dish.
  6. Pre-heat your wok and stir fry some minced garlic before adding the noodles.  Feel free to add more oil to the pan (as needed) to prevent the noodles from sticking. Remove and set aside.
  7. Cook your bok choy with the garlic and a small amount of water and set aside.
  8. Cook your sliced beef with the remaining minced garlic and until half-way cooked then add back the noddles and bok choy. (make sure to drain the bok choy before adding so your noodles don't get soggy)
  9. Serve on a plate and garnish with green onions (toss them with a bit of olive oil and sea salt) and also some Ichimi Togarashi. 
Looks delicious to me dont you think i hope you liked this post and as always have a chilled day from the viking.




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