Feb 15, 2017 by Liv Wan

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Apr 9, 2017 by Liv Wan

Caramalised Pineapple Coconut Rice Pudding

Feb 04, 2017 by Liv Wan

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Jan 15, 2017 by Liv Wan

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Nov 20, 2016 by Liv Wan

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Jan 22, 2017 by Liv Wan

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Oct 20, 2016 by Liv Wan

Dan Bing: Taiwanese Egg Crepe. Delicious!

Oct 10, 2016 by Liv Wan

Stir Fried Beef with Thai Chive Flower and Bean Curd

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Squid salad with Taiwanese five-flavour sauce

Salad is always one of the best foods to eat during the summer time. In fact salad is great to eat anytime of the year but one of my favourite summer dishes is this squid salad with Taiwanese five-flavour sauce (五味醬). My husband is only now really warming to salad in his mid thirties but I made this the other day and everyone, my daughter included, loved it.

Taiwanese five-flavour sauce is a popular dipping sauce for seafood in Taiwan. Taiwanese people serve this sauce with raw oysters, cooked prawns, cooked squid, octopus and mussels. You will see this sauce in every seafood restaurant in Taiwan.

This five-flavour sauce as the name suggests embraces five different flavours; sour, sweet, bitter, spicy and pungent. I added some olive oil to this recipe because I hope people can use this sauce as a salad dressing rather than just a dipping sauce. You can adjust the amount of seasonings as per your personal preference. I found the kitchen I got from the supermarkets here in the UK is quite sour so sometimes I will add a little extra sugar to make this sauce sweeter. You can replace the vinegar with rice vinegar, sherry vinegar or white wine vinegar as you wish.

If you are not sure about cross-cutting the squid or you think it’s simply too much hassle or will take too long, then cut the squid into rings or simply dice it. Any method is complete fine. Cooking should be both enjoyable and free and you should never be bounded by a recipe. When I worked as a fine dining chef we were bound by recipes, and that was fine for that cooking scenario, but in my personal cooking I like to improvise a lot. That way rather than eating someone else’s preference you’re discovering your own.

Also if you don’t like boiled or blanched squid, then you can try to chargrill the squid.

I hope you like this simple, quick and delicious salad dish from my home country Taiwan.

 

A little bit of an update about my life:

I’m now working on a few exciting illustration projects right now which is making me really happy but also super busy. As you’ll know I was a full time fine dining chef a few years but I’ve spent the past five years studying illustration to try to turn my life and career around. Now instead of working all kinds of awful hours with poor pay and even worse conditions I’m now able to
dictate how much and when I’m work, so I’m super happy about that.

I’m also trying to find a new home right now. Over five years ago Chris and I working not brilliant jobs and even though Chris’ earnings went up my earnings hadn’t because I sacrificed work to become a student. So right now we’re still renting and we’re looking for not only a bigger flat with more space and a bigger kitchen we’re also looking into catchment areas f
or our daughter’s school.

In case you’re not familiar with a catchment area, in the UK your child can only go to the school designated for the postcode you live in. The small block of flats we live in is fine but the nearest primary school is in Muirhouse which is a really god awful area. Have you ever watched Trainspotting? Well Irvine Welse, the author, is from Muirhouse and the ideas and story
behind Trainspotting came from Muirhouse. Statistically out of 86 primary schools in Edinburgh, our local is the worst. So we need to move.

So right now I work as an illustrator during the day time but at night I’m a food writer and food blogger. So you can imagine I need a really decent size kitchen t work in. My current kitchen is the size of a birdcage so making complex dishes, the ones where you need to cook multiple things at once while having all the space you need for prep, plating etc is really difficult. As it stands we’ve applied for a new housing development being built in a good area of Edinburgh but Edinburgh is so damn expensive nowadays (easily £1000 a month for a 2 bedroom flat) we’re also considering moving just outside of Edinburgh so Amelia can have a garden, we can have a bigger property and we can save money.

So wish me luck finding a new property and hope you like this recipe for Squid Salad with Taiwanese Five-Flavour Sauce.

 

 

Squid salad with Taiwanese five-flavour sauce

Course Main Dish
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 3 people

Ingredients

Ingredients

  • 370 g squid tube clean, wash and cross-cut
  • 140 g broccoli cut into small florets
  • 6 babycorn cut into half
  • 6 cherry tomatoes cut into half

Ingredients for five-flavour sauce

  • 2 tbsp ketchup
  • 1 tbsp demerara sugar
  • 1 tbsp light soy sauce
  • 2 tbsp olive oil
  • 1/2 tsp black vinegar
  • 1 tsp ginger finely chop
  • 1 tsp garlic finely chop
  • 1 tbsp coriander finely chop

Instructions

  1. Mix all the ingredients for five-flavour sauce in a small bowl and leave it aside for at least 30 minutes.
  2. Boil some water in a saucepan and blanch the broccoli until it’s tender. Take it out from the water and cool down immediately under cold water. Then drain the water. Leave it aside.
  3. Keep the water from blanched broccoli and blanch the baby corn in the same way. Cool down immediately under cold water then drain the water. Leave it aside.
  4. Use step 3 water to blanch squid for 30 seconds then cool down immediately under cold water. Then drain the water and leave it aside.
  5. Place broccoli, baby corn, cherry tomato and squid on a serving plate and you can drizzle the sauce on top or you can just serve the sauce on the side. So people can use the sauce as dipping sauce.

Taiwanese Home Made Noodle Salad Recipe

Taiwanese Home Made Noodle Salad Recipe

We often eat this Taiwanese home made noodle salad during the summer but as I’m pregnant this year and I feel my body temperature is quite high, I’ve been really craving this dish. I believe a lot of pregnant ladies can understand how I feel when their bodies are growing and you feel really quite hot. Normally in Scotland I’m absolutely freezing but even with the recent temperature drop I’m feeling comfortable.

So now rather than me chattering I’m enjoying watching my husband and my cat chatter instead.

My good friend Lorenzo, remember the Italian guy I used to live with, once asked me if it’s difficult to make good noodles at home. Without a pasta machine it’s very difficult but with a pasta machine it’s just so much easier and so much more consistent. With this in mind we popped out to a local Italian patisserie that we go to and bought a really fantastic little pasta machine.

Taiwanese home made noodle salad is great for pregnant woman but also really good for people trying to lose weight as the ingredients are very light and fresh. There’s no frying here and in the case of the chicken I steamed it. I also made a sesame sauce which is really delicious.

taiwanese home made noodle salad
lye water
how to make noodles at home
how to make noodles at home
how to make noodles at home
how to make noodles at home
how to make noodles at home
how to make noodles at home
how to make noodles at home
how to make noodles at home

 

Taiwanese Home Made Noodle Salad Recipe

Course Main Dish
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 3 people

Ingredients

Ingredients for noodles

  • 350 g water
  • 1 tsp salt
  • 850 g bread flour
  • Lye water lye water is like bicarbonate of soda in a bottle

Ingredients for salad

  • 1 cucumber julienne it
  • 1 small carrot julienne it
  • 2 chicken breasts
  • 2 large eggs

Ingredients for sesame dressing

  • 150 g toasted white sesame
  • 1/2 cup water
  • 1 tbsp sunflower oil
  • 1 tsp salt
  • 1 tsp vinegar
  • 2 cloves garlic
  • 2 tbsp soy sauce
  • 1 tsp sugar

Instructions

Procedure for noodles

  1. Mix all of the ingredients for the noodles together in a large mixing bowl. Kneed the dough until it’s loose and even.
  2. Flatten the dough as per the fourth preparation below and cut into even amounts.
  3. Roll each load of dough until it’s thin enough to fit through the pasta machine (approximately 1cm thick).
  4. Use the pasta machine to flatten the mixture. Repeat this process several times and each time make the rollers in the machine closer. In the case of the machine I used I set it at the end to setting number 4 (1 being the thickest, 9 being the thinnest).
  5. After the dough has been flattened feed the mixture through the rollers that cut the dough on the other end. Cover the noodles with flour and set aside.
  6. When you’re ready to cook the noodles, boil a pan of water and cook the noodles for approximately 2-3 minutes. After they are cooked cool the noodles down with cold water and then drain the water. Cover the noodles with a little cooking oil (sesame/sunflower etc) to stop the noodles sticking together).

Procedure for salad

  1. Julienne the cucumber and carrot.
  2. Season the chicken breast with salt and pepper. Roll the chicken breast in some cling film and steam the chicken breast until it has cooked.
  3. After it has cooked remove the cling film, allow it to cool down and then julienne the chicken.
  4. Beat the eggs, mix with the soy sauce and a little white pepper powder. Heat up a frying pan and make a crepe-thin fried egg. After the egg has cooled julienne it.

Procedure for sesame dressing

  1. Toast the white sesame in a frying pan. Use a food processor or smoothie machine to puree the white sesame with 1 tablespoon of sunflower oil.
  2. Add all of the ingredients into the machine and continue to mix everything together until there are no lumps. Taste the sauce before service. You can adjust the seasoning yourself to suit personal preference. I like the dressing quite strong but adjust the amounts of salt and soy sauce to suit.