Korean fried chicken wings
Battered chicken wings are fried twice for extra crispness then tossed in a sweet-spicy sauce spiked with gochujang (Korean chili paste).
Snacks
Strictly speaking, a smaller serving of any savory dish can be a snack. And dishes labeled "dessert" is just as good when served between main meals. So, yes, our list of snack recipes include both sweet and savory. Our favorites include banana spring rolls (turon) which we make with cheese, banh mi (with pork or chicken), chicken empanadas, mushroom fries (with or without basil) and cheese-stuffed chili spring rolls.
Lotus root tempura
Thin slices of fresh lotus root are dipped in a light batter, deep fried, arranged on a plate and sprinkled with kizami nori, aonori and furikake.
Pasta Alfredo (no cream, of course!)
Surprised? Think of it this way. Pasta Alfredo with cream is the American fast food version. Pasta Alfredo done right, without cream, is how the Italians make it.
Crispy stuffed lotus root (renkon hasami-age)
A mixture of seasoned ground pork and vegetables is sandwiched between thin slices of fresh lotus root, dredged in starch and fried until golden and crisp.
Glutinous rice balls with sweet red bean paste (tang yuan)
Dough made with glutinous rice flour is formed into balls, stuffed with red bean paste, cooked in boiling water, drained and served with pandan-ginger sugar syrup.
Gyoza
Japanese dumplings adapted from the Chinese jiaozi, gyoza may be pan-fried, steamed or deep fried. If pan-fried, gyoza may be cooked with or without wings.
Shrimp, spinach and cheese spring rolls
Chopped fresh shrimps and blanched spinach are mixed with cream cheese to make the filling for these delicious spring rolls. Glorious Asian fusion cooking!
Taiwanese-style oyster omelette
One of the most well-known night market food in Taipei, oyster omelette is crispy outside but slightly chewy inside. With the right ingredients, it’s easy to make at …