Monthly Archives: June 2012

taiwan (part 1)

My hotel room happens to have wireless, so I figured I’d share some of my adventures over here. I’ll be hanging out in Taiwan/Hong Kong for another 1.5 weeks or so. Since I have limited time on the internets (endless food/shopping/sightseeing options are calling), they’ll probably be segmented posts with a lot of stuff missing that I’ll fill in later when I have time/the pictures from my mom’s camera. :O If I’m feeling super ambitious/have an awesome enough memory, I might even post the Chinese names. :O (A tall order.)

Our flight to Taiwan was delayed by 2 hours, so we didn’t make it to our hotel until around 5 p.m., so we decided to explore the underground mall (I called it an underground market when I was telling my friend about it and he asked if I could buy kidneys there :X ). Somewhere along the way, we made it to a restaurant that hadn’t closed yet.

牛肉面 (beef noodles) for only something around $1.5 USD. :D!

For our first full day in Taiwan, it was a really nice day (aka not blazing hot and humid), so we decided to take the 貓空 (Maokong) gondola up to look around. For breakfast, we found a couple food stands and decided to try some of each.

This had sesame paste in it. My mom got one with red bean. :O

I also got lamb/egg/veggies stuffed in pancake-ish awesomeness.

We took one of the crystal cabins (fancy schmancy talk for glass-bottomed gondola :O ) up with a guy who was traveling alone and ended up going together to the Tea Promotion Center, where we got 铁观音茶.

We also passed by this really intense-looking guy along the way. I couldn’t help taking a picture. :X

After we took the gondola back down and after my mom and I got eaten alive by mosquitoes, we split ways. My mom and I went to 深圳 (Shenkeng) Tofu Street because I was super intrigued by the promise of tofu ice cream. (It was indeed awesome and really did kinda taste like tofu.) It was only around $1 USD, so that made it even better. I also got suckered into buying some pretty amazing ginger tea there. The vendors were really generous with their samples. :O

We took a bus back and ended up at Taipei 101, so we looked around the first 6 floors (heh heh heh) and made our way to 士林夜市 (Shilin Night Market). It was pretty difficult to resist buying stuff. :[ Fact of the matter is, we did not resist, but I think we got some pretty awesome deals. ;_; We had dinner underground.

Cold noodles!

Stinky tofu! (I finally caved and tried this for the first time. It definitely does not taste as terrible as it smells. In terms of “stinky” foods though, durian would definitely win every time.)

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Mango Pineapple Salsa

I’m absolutely in love with this salsa. It’s phenomenal. I’ve used it with tortilla chips, eaten it plain as a salad, added it as a topping on burgers, on an omelet…its uses are endless. <3 Perfect for summertime too!

Mango Pineapple Salsa

Ingredients:
-1/2 green bell pepper, chopped
-1/2 mango, chopped
-1/2 can of corn
-1/2 onion, chopped
-2 tomatoes, chopped
-1/2 can of pineapples
-2 cloves roasted garlic, minced
-salt
-black pepper
-red chili powder
-almost 1/2 a lime’s worth of lime juice

Instructions:
1) Chop everything up.
2) Throw peppers, onions, mangoes, pineapples and garlic into a nonstick frying pan on high heat without any oil.
3) Combine with everything else, squeeze in the lime juice and serve cold.

Chicken Salad

This was backdated from somewhere around finals week. I was still attempting to use up all my Costco stores of food (for the record, I failed, but not entirely). This was pretty effing good if I do say so myself. :O

Chicken Salad

Ingredients:
-1 can chopped up seasoned chicken (I got mine from Costco :O )
-dried cranberries
-1 golden delicious apple, cored & chopped
-crushed sesame
-pepper
-honey
-Dijon mustard
-mayonnaise

Instructions:
1) Combine everything. The honey/Dijon mustard/mayo ratios are basically to taste. I don’t like a whole crap ton of mayo, so…a couple tablespoons of each? I may make this again just so I can give you real measurements, but for now, just try it out. >_> Be adventurous! <3

I was out of bread and only had flour tortillas left, so I used that instead. :O

hong kong

I’m running off to Hong Kong with my mom tonight, so I probably won’t be posting much (if at all) while I’m there. This may prove to  be untrue because I’ll actually have wifi over there (these are some serious first world problems, but I don’t have wifi at home).

There’s a good chance that I’ll be posting food pictures if I have internet access.

I’ve also posted a couple more backdated recipes into the future so that this won’t completely die out while I’m gone. :O

Also, I feel super spoiled, but…my family gathered together to get me a tablet for my birthday! :D! I’m basically going to use it to read a billion textbooks for med school and the like. It’s going to be awesome. :O I named it Optimist Prime.

(With a name like “Transformer Prime,” I can’t name it anything else.)

It’s my first Android product ever. :O I wonder what apps I should get on it. Any good note-taking app recommendations out there?

Apple Butter Pie

Another backdated recipe. Remember wayyy back in the day when I went pumpkin picking and decided to pick up a jar of apple butter? I kinda thought it’d be like pumpkin butter and that I could make cool things with it, but never got around to it, and now that I’m leaving soon, I kinda needed a way to use it up. So what better way to use it up (actually, I still have 3 ounces left, but that’s a lot better than 19?) than to make a pie?

For the record, I thought this was reallyyyy sweet. I’m not a big fan of super-super sweet things, so I’d probably majorly decrease the apple butter:milk ratio if I were to ever make it again, but it was pretty tasty! It for some odd reason reminded me of sweet potato pie, which I’ve never actually had. But yeah, here’s the recipe. :O Obtained it from Baking Bites.

Apple Butter Pie


Ingredients:
-9 in. pie crust
-16 oz. apple butter
-1 12 oz. can evaporated milk
-3 large eggs
-1/2 tsp vanilla extract

Instructions:
1) Preheat oven to 350F. Combine all ingredients into a bowl and mix until smooth. Pour into pie crust.
2) Bake for 55-60 minutes or until center is mostly set (jiggles slightly when nudged) and when it passes the toothpick test.
3) Cool to room temperature before slicing and chill in refrigerator for at least 2 hours or overnight before serving.

Our pie crust was 9 inches, but we ended up with way more filling, so we stuck em’ into custard cups and bam! You have apple butter custard!