Salad Boat Sandwich
Salad Boat Sandwich
Salad boat sandwich is one of my favourite snacks in Taiwanese cuisine. It’s also known as “MiaoKou Sandwich” for which MiaoKou is the name of a night market in Keelung, Taiwan. This night market sell a lot of tasty food and it’s always full of tourists. This salad boat sandwich is one of the most famous street food in this night market.
The best part of this sandwich is the bread. The bread is crispy on the outside and soft in the inside. It has a little bit milk flavour and a little bit sweetness but not too strong with fresh cucumber, tomato, stewed eggs and ham plus Taiwanese sweet mayonnaise. Ohh…just one bite of this amazing sandwich can make my day full of sunshine.
Of course if you don’t like cucumber, tomato, ham and then you can change any kind of filling you like. I like my Salad boat with sweet corn tuna mayonnaise or rocket lettuce with roast chicken which is really depends on personal flavour but here I’m only introduce you the most original method that we use in Taiwan and I hope you will enjoy my recipe and have fun to make this sandwich.
Just to give you an idea of what people thought of this sandwich here they said it’s almost like eating a savoury doughnut. The dough is just like that used in a doughnut but the bread is entirely savoury and not sweet, making this sandwich extremely unique.
Credit: These photos were taken by Chris at Chris Radley Photography
Salad Boat Sandwich
Ingredients
Ingredients for Salad Boat Sandwich
- 350 g bread flour
- 60 g plain flour
- 45 g caster sugar
- 1 tsp salt
- 15 g milk powder
- 14 g yeast
- 180 g water
- 45 g unsalted butter
- 1 egg
- Some Taiwanese style sweet mayonnaise
- Some thin slices cucumber
- Few slices ham
- Some stewed eggs
Ingredients for Taiwanese Style Sweet Mayonnaise
- 2 whole eggs
- 10 g salt
- 90 g caster sugar
- 60 g potato starch
- 20 g rice vinegar
- A little bit of oil
Instructions
Procedures for Salad Boat Sandwich
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Add flour, sugar salt, milk powder, egg into a mixing bowl and melt the yeast in the water and add them into the mixing bowl too.
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Knead the step 1 for 5 to 10 minutes when it’s turn to a smooth ball and then add the butter to mix evenly.
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Cover the dough with cling film and wet tea towel and leave it to arise for 1 hour - 90 minutes.
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We separate the dough into a small balls weigh 50g for one after the dough arise to twice bigger than the original size.
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Put a rolling pin in the middle of the small ball and flatten it towards the sides.
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Use fingers to roll the flattened dough into an olive shape. Wet the dough in the cold water and then coat the dough with breadcrumb then leave it on the side for another 30~40 minutes to allow it to rise again.
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Heat up the oil in a wok and deep-fry the bread roll for 3~5 minutes at a lower heat. Throw a small piece of bread into the oil if the temperature is right and the bread will flow on the oil with a lot of bubble immediately. I will cook three bread rolls at once in case the oil temperature drops too quickly.
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Use a pair of scissor to cut the bread roll and put a little bit of mayonnaise first then add cucumber, tomato, ham and stewed eggs in it.
Procedures for Taiwanese Sweet Mayonnaise
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Add salt, sugar, potato starch and vinegar into a small saucepan and cook it at the lowest gas power. Keep stirring it while cooking and once the mixture begins to turn into a sticky paste turn off the heat.
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Whisk the step 1 mixture into the eggs, a little bit at once. (You will see the eggs with the mixture will start turning to a creamy colour). After this, just use the oil to change the thickness to whatever you desire. (This is the reason why I didn’t put down the amount of the oil in my recipe.)
