Thursday, April 30, 2009

Steelhead Trout and Enoki Mushrooms with Wasabi Cream Sauce

It's been some time since we've submitted an entry to the Royal Food Joust. It's just been crazy over here that we have not had the luxury of time to enjoy the whole process of conceptualizing to actualizing a dish.

It's strange, but not doing the Joust so long, I feel like we're entering it for the first time again. Oh well, I suppose we just have to get back on this horse again. No time like the present, when there are no set ingredients, just colours.

Red, white, and green certainly open up a whole world of possibilities.

We thought of going Italian or Mexican, since those are the flag colours of both countries. Tomatoes would easily be the red, some herbs (parsley or cilantro) would be green, and perhaps cannellini beans or flour tortillas could be the white.

After all the heeing and hawing, we've somehow meandered to our neck of the woods and stayed close to home, here to present a dish that seems very Vancouver in approach. We've also decided to keep it simple lest we strain our very stiff Joust muscles.

No doubt the entries for this joust would be quite the party, with bright colors popping out of the screen. Our red, white and green dish has a more muted palette.

Red Steelhead Trout

For our red component, we choose steelhead trout.

I cut each fillet into 4 pieces. We were actually preparing this dish for a dinner party and hence, had a whole tray full of trout pieces.

whackload of trout

They were simply pan-fried with the skin on until done.

cooking on the 2nd side

White Enoki Mushrooms

I've always loved enoki mushrooms, but I've almost always had them in soups (hotpot comes to mind).

For our dish, we simply sautéed them in butter. I tried to keep the enoki "bunches" intact for the dish and tried not to color them too much.

They were quite fantastic already, just with the butter.

Green Wasabi Cream Sauce, Green Nori

That above is a sheet of nori (seaweed), which is quite misleading as it merely acted as a garnish to the dish. The real green component to our red, white and green dish is wasabi.

Going through our spice cupboard, JS saw this old can of powdered wasabi. We have never used this before, so we wanted to try it for this dish.

For our cream sauce, we started with a roux (butter and flour), whisked in some cream, then added grated ginger and the wasabi.

The sauce was the palest, palest green. OK, it was white with a faint hint of green. ;)

I was tempted to add some macha (Japanese green tea) to color it, and I thought the macha would be a nice additional flavor in keeping with the Japanese inspiration.

However, in the end, I finally decided to keep our Red, White and Green components as simple as possible, each element showcasing one dominant flavor.

This was a very simple dish and quite perfect for having some friends over and relaxing. I don't think this would win the Joust this month, with all the other great, colourful entries on the list, but I do think it was great practice, to get back into the groove.

Overall, the flavours were clean, with each element complementing each other perfectly. The fish was rich, the sauce was creamy, the mushrooms were buttery. The wasabi and the ginger cut through the richness nicely and the nori had a pleasant crinkliness and "greenness" of flavour that also went very well with the other flavours.

[eatingclub] Japanese
Dashi, Three Types
Potatoes Simmered in Miso (Jaga-imo Miso-ni)
Simmered Saba Mackerel with Daikon Radish (Saba Oroshi-ni)
Miso Soup
Steelhead Trout and Enoki Mushrooms with Wasabi Cream Sauce
Grilled Brats à la Japadog
Warm Wakame Cucumber Salad
Grilled Eggplant with Sweet Miso


Steelhead Trout and Enoki Mushrooms with Wasabi Cream Sauce
Serves 4 (part of a multi-course meal)

1 filet steelhead trout (approximately 1-2 pounds)
oil for pan-frying

4 "bunches" enoki mushrooms (total about 400g)
butter and oil for sauteeing

4 teaspoons wasabi powder (up to 2 tablespoons, or to taste)
1 Tbsp butter
1 Tbsp flour
1/2 teaspoon grated ginger
1 cup cream (or more, to adjust consistency)

roasted nori (seaweed), optional

Wasabi Cream Sauce
In a small bowl, mix together wasabi powder with a little water until it forms a paste.

In a small saucepan, melt butter over medium/medium-low heat. When melted, add flour and cook for a couple of minutes. Add cream and whisk the mixture, adding the grated ginger and wasabi. Continue whisking until the sauce is smooth and the raw flour taste is gone. Season with salt. You may want to add more cream depending on your desired consistency. Keep warm over low heat or over a pot of simmering water.

Enoki Mushrooms
Make sure not to sever the enoki mushrooms, so that they stay in "bunch" form.

In a sauté pan, melt oil and butter over medium-low heat. Add the enoki and cook until softened, turning once. You may need to lower the heat so that the enoki don't color too much. Season and set aside.

Cut the filet into 4 equal-weight portions. Pat each piece dry.

Wipe out the sauté pan used for the enoki. In the same pan, heat oil over medium until lightly smoking. Season each side of the trout pieces with salt and place the pieces on the pan, skin side down. Fry until golden brown and until the fish is cooked halfway up. Flip the trout pieces and continue cooking until done.

To serve
Serve the pan-fried trout with the enoki mushrooms and wasabi cream sauce. Add nori to garnish, if desired.

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This is our entry to the Royal Food Joust (created by The Leftover Queen).

[eatingclub] vancouver Royal Food Joust posts:
Dimsum Seafood Trio: Black Pearl Toast, Scallop in Nest, Jewelled Rice Cup
Cream of Fennel Soup with Parsey Oil
Ginger-Guava Jam
Lime-Marinated Pork Skewers with Ginger-Guava Jam and Five-Grain Rice
Soy Pudding Parfait with Orange-Ginger Syrup and "Streusel" Brittle
Squash Churros with Orange-Sage Hot Chocolate
Coffee Pancakes with Honey Ricotta and Black Pepper & Coffee-Crusted Bacon
Caribbean "Fish & (Banana) Chips"
Steelhead Trout and Enoki Mushrooms with Wasabi Cream Sauce

Wednesday, April 29, 2009

Spanakorizo (Greek Spinach Rice)

We've seen the FBI Gloves (Food Blog Inspection) blog event at Palachinka a while back, and when we saw this edition's blog was Closet Cooking, we decided to join in the fun.

Of course, being procrastinators, it was only yesterday that we decided it was now or never. This was due on April 30, after all. We had better make something fast!

We had shortlisted a few recipes from Kevin's site a while back -- like Thai Peanut Turkey Burger, Green Bean & Mushroom Poutine, or Green Tea White Chocolate Mascarpone Brownies -- but now we had to search all over again for something that we could make using ingredients we already had on hand.

JS had just bought spinach and feta cheese the day before, and of course we had cooked rice leftover, so spanakorizo was our chosen dish.

Closet Cooking: Spanakorizo (Greek Spinach Rice)

The recipe called for sautéing some onions, then adding cooked rice and spinach. The whole thing gets cooked until the spinach is wilted. Then, lemon juice & zest, feta and dill are added.

I pretty much followed the recipe, except ours was a much, much larger batch of spanakorizo. Also, we didn't have any dill on hand, so I used mint instead. At first it was very suspiciously like fried rice (especially since I used the wok!), but once all the spinach had wilted and the feta was added, the rice had a "creamier" consistency.

This was a great way to eat spinach. We served it alongside some chermoula prawns (post coming soon) and it was a great complement.

eatingclub vancouver Greek
"Greek" Calamari
Simple Greek Meal
Caper Salad
Greek Meatball Soup (Giouvarlakia)
Marinated Feta
Greek Shrimp with Feta
Greek Ribs with Tzatziki
Mushroom Ragu Pastitsio
Spanakorizo (Greek Spinach Rice)
Zucchini Ribbons Salad with Anchovy Dressing
Souvlaki (Pork and Chicken)
Tomato Bread Salad, Greek-style
Grilled Fish Fillet on Oregano
Pastéli (Greek Sesame Snaps)

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We're submitting this to FBI Gloves, hosted by Marija of Palachinka. Click the logo for details on how to participate.

Monday, April 27, 2009

Faux Dan Dan Noodles

Another day, another ground pork dish.

On the days my mother goes grocery shopping, she always brings so much ground pork back. Sometimes, she brings back 8 pounds of ground pork intended for the next couple of days!

Not being the ground pork specialist, I often wonder whatever shall I cook with this much ground pork.

I've been craving some dandan noodles lately, so I thought, why not add some ground pork to the sauce? All the dan dan noodles I've ever had previously usually had a meatless sauce.

I've seen many a version of dan dan noodles -- each seemingly different from the other -- so I thought that I'd call mine Faux Dan Dan Noodles, for who knows what "real" dan dan noodles are? ;)

Ground Pork Sauce

To start, I had to roast a couple of tablespoons of Sichuan peppercorns. After being sufficiently roasted (its fragrance should waft up your nose), they were ground into not-so-fine powder.

First, some oil into the wok. I had minced some ginger and garlic and they went in. Then the shallots. When fragrant, I threw in the ground pork and tried to break the mass up.

For more aroma and body, I added a tablespoon of Shaoxing wine. In went soy sauce, brown sugar, the Sichuan peppercorns, and five-spice powder.

For the "nutty" component, I suppose one could use either peanut butter or sesame paste. Peanut butter was handier for me, so I chose to go with that this time. I added a bit of water to loosen the sauce and the whole dish was finished with a drizzle of sesame oil.

Noodles and Garnishes

I had some plain wheat noodles boiled and ready to go. Spaghetti would be a substitute for this.

For the garnishes, I shaved some carrots, sliced some cucumbers, and added a bit of celery and green onions. I had hoped to add some peanuts but all we had were horrible cocktail peanuts so I nixed the idea.

I wasn't in the mood to do a chili oil and we didn't have any on hand so I decided to forego it and just added some Tabasco to my own bowl of noodles. I also chopped a few chile peppers for garnish.

left: pork sauce and garnishes on top of the noodles
right: everything tossed together

For the blog, TS arranged the pork sauce and the garnishes artfully on top of the noodles.

For ourselves, we just tossed everything together. ;)

I liked this: the sauce was rich and nutty, the noodles toothsome, and the garnishes had a pleasant cooling effect. If ever, I would have liked this a tad more garlicky and a tad spicier.


Faux Dan Dan Noodles with Ground Pork Sauce
Makes 4 to 6 servings

2 lbs ground pork

2 tsp Sichuan peppercorns
2 tsp minced ginger
2 cloves garlic, minced
1 Tbsp shallots, minced
2 Tbsp Shaoxing wine
2 Tbsp soy sauce
1 Tbsp brown sugar
1 tsp five spice powder
2 Tbsp peanut butter (or tahini)
2 tsp sesame oil

1 pound plain wheat noodles or spaghetti

shaved carrots
sliced cucumber
sliced celery
chopped green onions
chopped red chile peppers
chile oil
ground toasted peanuts

Ground Pork Sauce
Toast the Sichuan peppercorns in a dry pan until their fragrance wafts up your nose. Let them cool a little, then grind in a spice grinder. They don't need to be too fine.

Heat a wok over medium-high heat. Add oil. When the oil is hot, add the ginger and garlic, then the shallots. When fragrant, about 30 to 60 seconds, add the ground pork, trying to break up the mass.

Add the Shaoxing wine, soy sauce, brown sugar, five-spice powder, and the ground Sichuan peppercorns.

When the ground pork is fully cooked, add the peanut butter or tahini. Stir and mix well. The peanut butter or tahini will thicken the mixture, so add water if necessary to loosen the sauce. You may need to adjust the seasoning too at this point (saltiness, sweetness, spices).

The sauce can be kept warm over low heat, covered, while the noodles are cooked and/or the garnishes prepared. Add the sesame oil at the last moment.

Boil the wheat noodles or spaghetti according to the manufacturer's directions, taking care to pull out the noodles and drain when they're al dente (not too soft).

To assemble
Either in each individual serving or a large platter, place noodles at the bottom, then top with ground pork sauce and the garnishes. Enjoy!

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Friday, April 24, 2009

Swedish Meatballs with Buttered Boiled Potatoes

I must have had IKEA meatballs twice or three times before deciding that I could not have any more. For some reason, they always tasted bland yet overly salty at the same time and the gravy had that overly flour-y taste. I remember liking the lingonberry jelly, though, perhaps because it counteracted the saltiness of the meatballs.

But I guess the Platonic ideal of IKEA meatballs stayed with me, because when I saw these beauties on Heather's blog, I was in love.

I knew I had to make them.

These meatballs were perfect to serve to a large group of hungry folks. I started with about 7 pounds of meat (5 of beef and 2 of pork) and mixed it up with onions, breadcrumbs and 3 eggs.

For the "gravy," it was a simple béchamel sauce seasoned with a lot of nutmeg. I served these with buttered boiled potatoes.

The meatballs were even quite spectacular with plain ol' white rice.

Pardon the pictures: I had to take this the next day so there would be natural light. The potatoes and the gravy didn't take too kindly to reheating. Looks-wise, that is. They still tasted great!

Swedish Meatballs with "Gravy" and Buttered Boiled Potatoes
Makes approximately 80 meatballs

5 lbs ground beef
2 lbs ground pork
2 tbsp salt
1 tbsp ground pepper
2 tbsp ground nutmeg
(I found this much just right for me; if you don't like nutmeg, you can decrease to 1 tbsp, just for that certain "je ne sais quoi")
2 cups onions, minced
2 cups breadcrumbs
3 eggs

Mix all of the ingredients in a ball. Form into 1" balls. Fry until done. Alternatively, you can also bake in the oven at 425 degrees F for approximately 30 minutes until done.

"Gravy": Béchamel Sauce
1/2 cup flour
1/2 cup butter
4 cups milk
2 tsp ground nutmeg

Melt butter in saucepan. Whisk in the flour until just lightly golden. Slowly add the milk, whisking as you go, to prevent lumps from forming. Season with salt and pepper. Add nutmeg.

Buttered Boiled Potatoes
4 lbs small potatoes
4 tbsp butter

Peel potatoes. Put them in a pot and cover with water. Wait for the water to boil and turn heat to low. When potatoes are fork-tender, drain. Toss with 4 tbsp of butter and season with salt and pepper. Sprinkle with dill.

To serve
Ladle "gravy" over meatballs and serve alongside the potatoes.

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Wednesday, April 22, 2009

Tacos of Carnitas with Pineapple, with Roasted Salsa and Sweet Potato

It's been so long since we last had tacos that we were craving them really badly. We had no real set plan as to what our tacos would be; things just fell into place.

Carnitas with Pineapple

Usually, I poach pork shoulder with onions, Mexican oregano, epazote and bay leaves. When the pork is tender, we shred and then crisp in the oven. This time, however, we did not have time to poach pork shoulder for more than a couple of hours.

So, I took this opportunity to try a different method of doing carnitas, after Diane Kennedy by way of Jude at Apple Pie, Patis, and Pâté (Jude's Carnitas recipe).

With a hunk of pork shoulder cut into smallish cubes, I added enough water to let them braise uncovered in a pan until tender. I spotted some pineapple chunks in the fridge, so I figured I might as well add these to the pork. When they are the desired tenderness, I turned up the heat to let the rest of the water evaporate and for the cubes to start crisping up.

Roasted Salsa

I did not want to wait for my tomatoes to drain for making salsa, so I figured I'd do a roasted salsa instead.

Admittedly, that somewhat fuzzy logic only makes sense when run through our own calculus of laziness and impatience. And a dull knife. I figured I can get away with rougher cuts of tomatoes and onions in a roasted tomato salsa than a fresh pico de gallo.

My roasted salsa consisted of tomatoes, onions, garlic and jalapeño peppers. After approximately 30 minutes in the oven, we threw them together with some lime juice and cilantro, and seasoned the whole lot.

Besides, my fuzzy logic yielded the added bonus of baked sweet potatoes at the end of this roasted tomato salsa path. Given that the oven was already on, I just peeled a couple of sweet potatoes, wrapped them in foil, and threw them in the oven. I figured the kids would like sweet potato like candy.

We also made the required accompaniments of chopped onions and cilantro, lime wedges, and threw in some chopped jalapeños as well.

Tacos, version 1

We had there a corn tortilla, the pineapple carnitas, our roasted salsa, chopped jalapeños, and of course, onions and cilantro, with a squeeze of lime.

Sweet Potatoes

The sweet potatoes were intended for the kids, but they did not even want to try it! Anyhoo, it was their loss, because these simply-baked sweet potatoes were so sweet and so good. I'm quite amazed, because the sweet potatoes were not even seasoned at all!

As I was working my way through a whole sweet potato -- as a snack before tucking into the tacos, mind you -- I had the idea of adding chunks of it to my tacos.

The tacos with the pork, the roasted salsa, condiments and the sweet potato chunks were delicious!

After TS switched tack from snack to entrée, I had to try the sweet potato taco.

Surpisingly, the sweet potatoes went very well with the flavours of the roasted salsa, their mellow sweetness tempering the punchy spiciness of the chiles. In fact, it might be quite blasphemous to say, but I seem to remember enjoying the sweet potato taco better than the carnitas taco.

Or was it because I only had the sweet potato taco? Perhaps the carnitas were all gone?

Hm, I know some family members had the carnitas with rice, so there was not plenty to go around. Doing the pork shoulder in chunks also cuts down on the final volume of the dish: they go quicker when they're in chunks rather than shreds.

I still am ambivalent about which carnitas way I prefer, so maybe it is time to have another tacos de carnitas night.

[eatingclub] vancouver Tacos
Tacos... then
Tacos... now
Tacos of Carnitas with Pineapple, with Roasted Salsa and Sweet Potato
Tacos... again (July 2009)
Tacos al Pastor with Chipotle Peanut Salsa
Tacos with Beer-braised Carnitas Filling
Shredded Beef and Tripe Tacos

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[eatingclub] vancouver Mexican
Tacos... then
Tacos... now
Chicken Tortilla Soup
Semi-Lime-cooked, Semi-Yucatecan Shrimp with Garlic Chips
Chicken, Broccoli and Cheese with Pipían Verde
Quickie Turkey Tortilla Soup
Tacos of Carnitas with Pineapple, with Roasted Salsa and Sweet Potato
Shrimp a la Mexicana (Camarones a la Plancha)
Enchiladas Verdes
Cilantro Horchata
Strawberry Cilantro Salsa, on Grilled Flank Steak
Mexican Ancho Guajillo Chicken
Chipotle Ground Turkey on Flour Tortilla
Tacos... again (July 2009)
Tacos al Pastor with Chipotle Peanut Salsa
Tacos with Beer-braised Carnitas Filling
Shredded Beef and Tripe Tacos
Duck Enchiladas with Chipotle Peanut Salsa
Blueberry Tres Leches Cake
Crab Tostada
Homemade Mexican Chorizo Sausage
Torta (Mexican Sandwich)

Monday, April 20, 2009

Taiwanese Bakery Goods (including ChiaTe Bakery)

Stir-fried Noodles Bun

Pretty nifty idea for a bun, eh?

The moment I saw these stir-fried noodles buns on display, I knew I had to buy one.

From what I can discern, they simply are stir-fried noodles in a bun, topped with Japanese (QP) mayonnaise. It was pretty good!

That bun gives you a window into the world of Taiwanese Bakery Goods (not to be confused with Hong Kong bakery goods).

The buns are usually soft and slightly sweet, and there are no qualms about putting different ideas together in one bun. There are savory items and sweet treats as well.

Here's a little sampler, including descriptions to the best of our abilities.

Pork Floss with Seaweed and Sesame Seeds Bun
This is a variation on the classic Pork Floss Bun. This did not have Japanese (QP) mayonnaise.

We forgot to take a picture of a standard Taiwanese Pork Floss bun!

Tuna Salad and Potato Salad Sandwich
OK, this isn't technically a bakery item, but this is one of those sandwiches filled with potato salad, as mentioned when we made our Mashed Potato Burger.

Look, there's potato salad on one side, tuna salad on another. Each salad is wrapped with ham, and there's a cheese divider!

Cuttlefish Pizza Bun
Usually, pizza buns would have tomato sauce and cheese, among other things. In this case, I'm not sure if there are actual cuttlefish pieces on the "pizza." Also, I'm guessing that the bun is black because of cuttlefish ink?

(Anybody who can read the description and is able to help, please do so. Thanks!)

I don't know what this is! But, it sure does look nice.

I'm not sure if this is the same as the above; it doesn't seem to be, but they look very similar. In any case, this has some sort of rose flavoring, I think.

Oh yes, you've read right. This is Chocolate Cake & Bread!

I understand the thinking: sometimes a chocolate cake is too dessert-y, but just plain bread is too... well, plain. Why not combine the two in one slice. Genius.

Scrambled Eggs with Ketchup Bun
This is a breakfast bun if there ever was one. Too bad they had that acetate film covering the egg/ketchup filling; it doesn't make for a nice picture.

Breakfast is what I most associate with these buns. On the days when we wanted a quick breakfast, we would just walk down any street to find a bakery shop. I love the choices available and I love the fact that I can have sweet and savory buns in one breakfast. With a cup of coffee purchased from any convenience store (the coffee at 7-11 is surprisingly good, better than Starbucks), these make a very satisfying breakfast.

Baking Room @ Hi-Life
This is where we had the best buns during our trip.

Hi-Life is a convenience store, à la 7-Eleven, but they had a section or room in this branch with shelves filled with Taiwanese bakery goods.

This was on our last morning in Taipei and we chanced upon this Bakery Room while waiting for our shuttle to the airport. This was just across the Burger King where we espied the poster for the Mashed Potato Beef Burger.

Black Sesame Bun
Isn't it pretty?

left: Ham and Corn Bun
right: Pork Floss with Green Onion Bun

Ham and Corn Buns are a standard item. This was very nice indeed. In fact, we aren't usually attracted to ham and corn buns in general, but this one called to us!

This Pork Floss and Green Onion Bun is shaped slightly differently. It seems that the dough was flattened, topped with pork floss, then rolled into logs. Green onions are a popular ingredient in Taiwanese buns.

Dream Lovers
I don't actually know what these buns are! But, what a name, eh? They looked so nice that I took a picture.

From what I can gather, its ingredients are flour, eggs, milk, some other dairy product(?), raisins, and perhaps cocoa?

While we were sitting at a table in this "Baking Room" section in the store, a couple of men in bakers' outfits came in and started having a loud discussion about some of the products on the shelves. It seemed like a "professional" discussion. In fact, this "dream lover" bun was one of the items they were referring to. Perhaps they wanted to refine their technique or change this bun?

When we finished eating our buns, we exited the Baking Room and went into the convenience store proper. At one end of this Hi-Life branch was the reason all these buns were so good.

These were the two men. They baked all the goods right on the premises. On the premises of a convenience store. Top that, 7-Eleven!

I loved the pork floss bun here! It was the best one I had on this trip -- and in quite some time.

ChiaTe Bakery

Pineapple Pastry/Cake
Apparently, ChiaTe Bakery is "the best" in making Taiwan's famous pineapple pastry. (Not to be confused with pineapple buns.)

I don't have fond memories of Taiwanese pineapple pastries as they were always sickly-sweet. However, these ChiaTe ones have converted me! They weren't too sweet, and the pineapple filling was very pineapple-y indeed.

We received this box of assorted pastry/cakes. Besides pineapple filling, these were filled with strawberry filling, cranberry filling, and another one that I've forgotten.

We were too busy eating that I forgot to take a photo of an opened little packet. Teczcape has a photo of a naked pineapple pastry.

teczcape: Taiwan pineapple cake

It was like a madhouse inside ChiaTe Bakery!

There seemed to be an air of panic among the customers, as if everybody was afraid the store would run out of items! It was loud and there may have been slight shoving. ;)

JS and I didn't understand why there was such panic, as we saw that the bakery staff were continually coming out of the kitchen, replenishing all the goods on the shelves!

According to AL, there was an incident of near rioting by the customers when the store ran out of the pineapple pastries sometime during the Chinese New Year rush this year.

Thanks to AL's and CL's parents for giving us the box of Fruit Pastries!

And finally, here are fake baked goods! Teehee. They were made of something similar to memory foam. Quite squishy and soft.

We hope you enjoyed this little show-and-tell of ours!

Taiwan trip 2009
Taiwanese Bakery Goods (including ChiaTe Bakery)
Dan Shui 淡水, Taiwan (including food)
Taipei Quick Eats: Mos Burger, Hong Ya Breakfast, Ay Chung Flour-Rice Noodle
Taipei Convenience Store Foods
Shilin Night Market 士林夜市 (Taipei, Taiwan)
Breakfast Buffet at the Shangri-La (Taipei, Taiwan)
Taiwan Beef Noodle Soup, 4 versions (Taipei, Taiwan)
Yehliu 野柳 Geopark; Dried Seafood (Taiwan)

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la prochaine fois: Sweet Taiwanese Breads
la prochaine fois: Savory Taiwanese Breads

Wikipedia: Chinese Bakery products

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