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MY HOMEMADE MEALS
Radish Egg Scramble (vegetarian)
Here is a delicious little breakfast dish that will please your stomach. I think this would be a big hit if they started selling it at Taiwanese breakfast shops.
Ingredients:
Cooking Oil
block of Radish Cake (蘿蔔糕)
Eggs
Peanuts
Black Pepper
Sea Salt
Hot Chili Bean Sauce with Garlic (get a Taiwanese brand, not a Chinese brand)
thick & sweet Soy Sauce (the sauce that is normally used on radish cake (蘿蔔糕) at breakfast shops. You can tell the difference between this sauce and normal soy sauce by tipping the bottle and seeing how fast it moves to the top of the bottle. You can also see how thick it is when you tip the bottle. A Taiwanese or Japanese brand is best.
cheddar cheese (optional)
1. Add cooking oil to pan.
2. Cut the radish cake into small enough cubes (it comes in a big block at the grocery store), so it doesn't take forever to fry.
3. Add black pepper and sea salt to taste (I add a lot).
4. Turn over radish cake as needed until it's lightly browned or to your desired hardness; if you don't fry it long enough, it will taste too mushy.
5. Add the amount of eggs you want. I added four because I was really hungry.
6. Stir it around enough to cook and mix the eggs with the radish cake.
7. Add the hot chili bean sauce with garlic and the thick, sweet soy sauce.
8. If you're going to add cheddar cheese, do so now and let it melt a little bit, which doesn't take long at all
(I didn't add cheese).
9. Turn off the burner and mix in the peanuts. Don't cook the peanuts or they'll become soggy and lose their crunchiness that is needed for this dish to taste good.
10. Put it on a plate and enjoy!
Ingredients:
Cooking Oil
block of Radish Cake (蘿蔔糕)
Eggs
Peanuts
Black Pepper
Sea Salt
Hot Chili Bean Sauce with Garlic (get a Taiwanese brand, not a Chinese brand)
thick & sweet Soy Sauce (the sauce that is normally used on radish cake (蘿蔔糕) at breakfast shops. You can tell the difference between this sauce and normal soy sauce by tipping the bottle and seeing how fast it moves to the top of the bottle. You can also see how thick it is when you tip the bottle. A Taiwanese or Japanese brand is best.
cheddar cheese (optional)
1. Add cooking oil to pan.
2. Cut the radish cake into small enough cubes (it comes in a big block at the grocery store), so it doesn't take forever to fry.
3. Add black pepper and sea salt to taste (I add a lot).
4. Turn over radish cake as needed until it's lightly browned or to your desired hardness; if you don't fry it long enough, it will taste too mushy.
5. Add the amount of eggs you want. I added four because I was really hungry.
6. Stir it around enough to cook and mix the eggs with the radish cake.
7. Add the hot chili bean sauce with garlic and the thick, sweet soy sauce.
8. If you're going to add cheddar cheese, do so now and let it melt a little bit, which doesn't take long at all
(I didn't add cheese).
9. Turn off the burner and mix in the peanuts. Don't cook the peanuts or they'll become soggy and lose their crunchiness that is needed for this dish to taste good.
10. Put it on a plate and enjoy!
Protein Vegan Shake
Whether you're trying to build muscles, lose weight, or just eat healthy, you'll find this vegan shake very effective, delicious, and addictive. I usually have it for breakfast or brunch every other day, sometimes more often. All you need is a blender.
Vegan Shake Ingredients:
1-1.5 cups of non-dairy drink (hemp, flax milk, almond, water, or soy milk). Cow's milk is not healthy for the human body, it's for calves. Don't use soy milk if you live in a country that heavily processes it (like America), stripping out all the benefits and leaving your body unable to absorb any nutrients. Soy milk in Taiwan is good. In countries like America, even if you buy GMO-free soy milk, the soy is still processed to the point of being more detrimental to your body than beneficial.
1 Banana (thickens the drink)
1 scoop of any vegan protein powder
Fruit (which provides it's own natural sugar)
Optional Ingredients:
Flaxseed (contains many building blocks that your body needs to build muscles: protein, fiber, omega-3 & omega-6 fatty acids)
Nuts (high in protein)
Honey, Agave Nectar, Stevia, or any natural sweetener if the particular fruits you're using aren't sweet enough for your liking. Be careful not to add too much, though, because even natural sugar turns into fat the body has to break down.
Use your imagination and try different food and combinations and see what you like.
Vegan Shake Ingredients:
1-1.5 cups of non-dairy drink (hemp, flax milk, almond, water, or soy milk). Cow's milk is not healthy for the human body, it's for calves. Don't use soy milk if you live in a country that heavily processes it (like America), stripping out all the benefits and leaving your body unable to absorb any nutrients. Soy milk in Taiwan is good. In countries like America, even if you buy GMO-free soy milk, the soy is still processed to the point of being more detrimental to your body than beneficial.
1 Banana (thickens the drink)
1 scoop of any vegan protein powder
Fruit (which provides it's own natural sugar)
Optional Ingredients:
Flaxseed (contains many building blocks that your body needs to build muscles: protein, fiber, omega-3 & omega-6 fatty acids)
Nuts (high in protein)
Honey, Agave Nectar, Stevia, or any natural sweetener if the particular fruits you're using aren't sweet enough for your liking. Be careful not to add too much, though, because even natural sugar turns into fat the body has to break down.
Use your imagination and try different food and combinations and see what you like.
To read the full article that not only covers the recipe for the vegan shake, but a comprehensive guide to what food in general one should eat when trying to build muscles, get a six-pack, lose weight, and/or be healthy. What supplements and vitamins I recommend to keep you healthy and get faster results. Also, exercises that I have found most effective for acquiring lean abs or a six-pack. You'll be able to see from my modeling portfolio pictures below what I was able to accomplish after 6 weeks of following my plan; the pictures are the proof that it's a great plan: Jaysun's Modeling Portfolio. You don't need to spend any money on workout programs that claim to be the best, say they found a shortcut that no one else did, or have some special food or supplement that will make it easy; all the necessary information is spread out over the internet for you to collect for free. I have made it easier for you by posting all the information that I gathered during my research in this article: Vegan Shake & Muscle Building/Weight Loss
Avocado & Tomato Wrap (vegan)
If you love avocados and tomatoes, here is a great way to wrap them up together for a healthy, delicious meal.
Ingredients:
1 Avocado
1 Tomato
Tortilla Corn Wrap package
Garlic
Rosemary (way better fresh than in a herb shaker)
Green Olive Paste
Sea Salt
Black Pepper
Basil or the Taiwanese equivalent, 九層塔 jiucengta (either way, better fresh than in a herb shaker)
Crushed Red Chili Peppers (optional)
You'll have to get the tortilla wrap package and green olive paste from a Western grocery store, such as Jason's. It is highly preferable that you get your avocado from Costco, since the imported avocados taste a lot better than the local Taiwanese options.
Lay down a tortilla wrap on a plate. You might want to warm it up a bit in the toaster oven or microwave if it has been stored in the refrigerator and is a little cold. Spread some green olive paste on it (this ingredient is very important; without it, the whole taste of this dish changes). Add tomato that has been cut up into edible bites. Add avocado, pealing and cutting as described in Avocado Dream Sandwich below, and again in one of the pictures below for this meal. Add chopped raw garlic. Add all the herbs and spices: sea salt, black pepper, rosemary, basil or 九層塔, and optional crushed red chili peppers.
You can fold the tortilla wrap in a little bit at the bottom and fold the two sides over each other (as shown in one of the pictures below) or you can fold it like a burrito, as shown in this burrito folding video. The former is best if you want to fit more ingredients into the tortilla wrap and have less of a corn tortilla taste. When using the former tortilla wrap folding technique, hold the wrap at the bottom with one hand and midway with the other, while keeping it almost horizontal.
Ingredients:
1 Avocado
1 Tomato
Tortilla Corn Wrap package
Garlic
Rosemary (way better fresh than in a herb shaker)
Green Olive Paste
Sea Salt
Black Pepper
Basil or the Taiwanese equivalent, 九層塔 jiucengta (either way, better fresh than in a herb shaker)
Crushed Red Chili Peppers (optional)
You'll have to get the tortilla wrap package and green olive paste from a Western grocery store, such as Jason's. It is highly preferable that you get your avocado from Costco, since the imported avocados taste a lot better than the local Taiwanese options.
Lay down a tortilla wrap on a plate. You might want to warm it up a bit in the toaster oven or microwave if it has been stored in the refrigerator and is a little cold. Spread some green olive paste on it (this ingredient is very important; without it, the whole taste of this dish changes). Add tomato that has been cut up into edible bites. Add avocado, pealing and cutting as described in Avocado Dream Sandwich below, and again in one of the pictures below for this meal. Add chopped raw garlic. Add all the herbs and spices: sea salt, black pepper, rosemary, basil or 九層塔, and optional crushed red chili peppers.
You can fold the tortilla wrap in a little bit at the bottom and fold the two sides over each other (as shown in one of the pictures below) or you can fold it like a burrito, as shown in this burrito folding video. The former is best if you want to fit more ingredients into the tortilla wrap and have less of a corn tortilla taste. When using the former tortilla wrap folding technique, hold the wrap at the bottom with one hand and midway with the other, while keeping it almost horizontal.
Avocado Dream Sandwich (vegan) & Grow an Avocado Plant
I've been eating a couple of these every week for the last 7 months and am still not tired of them; in fact, I still find it just as delicious and satisfying as the first time I indulged. I am an avocado addict.
This is one of those meals that is easily prepared, but tastes like a masterpiece. First, start out by toasting quality bread, with some denseness to it, in a toaster or mini-oven. If you live in America, buy Dave's Killer Bread (picture below). It is so good!!! The cheapest price can be found by buying it in a two pack at Costco for $7 USD. I don't know if they sell it at Costcos in Taiwan; I'll need to check that out. If they don't, buy a dense bread from one of those grocery stores where you can get international products, i.e. Jasons, City'super, etc. If you don't want to spend too much, I found a pretty good quality, and semi-dense loaf of bread at Carrefour.
After the bread is toasted, take it out and use a vegan oil spread (or butter, or nothing, as this ingredient is not crucial). Now to cut the avocado. A lot of people find this a hassle, but I have found a super easy way to neatly cut an avocado. Put your knife in the top and press down till you hit the pit, then cut all around the avocado keeping the knife on the pit till you meet up with the cut mark back on the top. Then cut another mark on the top making a plus sign (picture below), and continue that cut all the way around the same way. If the avocado is ripe enough, it will probably start to fall off the pit, but if it's a little harder, you can put the knife back in one of the slits on the side and work it back and forth till you have separated the four pieces from the pit. Then hold one of the avocado pieces and use your thumb to dig between the skin and the edible part. Use the top of your thumb nail to scrape along the inner part of the skin to easily get the skin off. Eat the excess avocado on your thumb and what's leftover on the skin, and put the avocado on the bread. Do this with all four pieces. It's best to buy the avocados from Costco that are imported, because they taste very creamy and powerful compared to the local Taiwanese avocados that are sadly pretty dull.
Then add the herbs and spices. Put sea salt, black pepper, and crushed red chili pepper if you like it a little spicy. Add as much as you personally like; I go big on herbs and spices (note that the chili peppers I used below are super weak and that is why I used so many. If they were normal, my mouth would be burning and I wouldn't taste anything with that amount!). Then add fresh rosemary which is way better than using dried up rosemary from a shaker, but if that is all you can get, it's still better than nothing. Then pour a good amount of extra virgin olive oil from Europe on the avocados. The olive oil is crucial; it will not taste the same without it! Put the other piece of bread on top the avocados and you're done. Eat the Avocado Dream Sandwich.
If you want to have a lighter meal, just sprinkle/pour the sea salt, black pepper, extra virgin olive oil, and optional chili peppers on top of the avocado pieces, and eat it with a fork, without the bread.
If your avocado was never stored in the refrigerator, you can grow your own avocado tree from the leftover pit. This can be a fun little botany project. Here is a good video on YouTube that explains how to grow an avocado plant from seeds. This video is also good to show how to grow avocado plants from the pit. Good information on the entire process of growing avocado seeds into trees and maintaining them can be found on The Garden Helper website. When the plant starts to get bigger, you can put it outside and hopefully it will get pollinated and grow avocados. You have to reside in a warm region, though, or the plant will not survive, as avocado plants only grow in warm to hot regions. You can always keep it inside as a nice plant that doesn't grow avocados if you live in a colder climate. There is a picture below of my avocado pits just starting to grow their roots. I'll post more photos later as it progresses all the way up to the point where I put it in a pot with dirt.
This is one of those meals that is easily prepared, but tastes like a masterpiece. First, start out by toasting quality bread, with some denseness to it, in a toaster or mini-oven. If you live in America, buy Dave's Killer Bread (picture below). It is so good!!! The cheapest price can be found by buying it in a two pack at Costco for $7 USD. I don't know if they sell it at Costcos in Taiwan; I'll need to check that out. If they don't, buy a dense bread from one of those grocery stores where you can get international products, i.e. Jasons, City'super, etc. If you don't want to spend too much, I found a pretty good quality, and semi-dense loaf of bread at Carrefour.
After the bread is toasted, take it out and use a vegan oil spread (or butter, or nothing, as this ingredient is not crucial). Now to cut the avocado. A lot of people find this a hassle, but I have found a super easy way to neatly cut an avocado. Put your knife in the top and press down till you hit the pit, then cut all around the avocado keeping the knife on the pit till you meet up with the cut mark back on the top. Then cut another mark on the top making a plus sign (picture below), and continue that cut all the way around the same way. If the avocado is ripe enough, it will probably start to fall off the pit, but if it's a little harder, you can put the knife back in one of the slits on the side and work it back and forth till you have separated the four pieces from the pit. Then hold one of the avocado pieces and use your thumb to dig between the skin and the edible part. Use the top of your thumb nail to scrape along the inner part of the skin to easily get the skin off. Eat the excess avocado on your thumb and what's leftover on the skin, and put the avocado on the bread. Do this with all four pieces. It's best to buy the avocados from Costco that are imported, because they taste very creamy and powerful compared to the local Taiwanese avocados that are sadly pretty dull.
Then add the herbs and spices. Put sea salt, black pepper, and crushed red chili pepper if you like it a little spicy. Add as much as you personally like; I go big on herbs and spices (note that the chili peppers I used below are super weak and that is why I used so many. If they were normal, my mouth would be burning and I wouldn't taste anything with that amount!). Then add fresh rosemary which is way better than using dried up rosemary from a shaker, but if that is all you can get, it's still better than nothing. Then pour a good amount of extra virgin olive oil from Europe on the avocados. The olive oil is crucial; it will not taste the same without it! Put the other piece of bread on top the avocados and you're done. Eat the Avocado Dream Sandwich.
If you want to have a lighter meal, just sprinkle/pour the sea salt, black pepper, extra virgin olive oil, and optional chili peppers on top of the avocado pieces, and eat it with a fork, without the bread.
If your avocado was never stored in the refrigerator, you can grow your own avocado tree from the leftover pit. This can be a fun little botany project. Here is a good video on YouTube that explains how to grow an avocado plant from seeds. This video is also good to show how to grow avocado plants from the pit. Good information on the entire process of growing avocado seeds into trees and maintaining them can be found on The Garden Helper website. When the plant starts to get bigger, you can put it outside and hopefully it will get pollinated and grow avocados. You have to reside in a warm region, though, or the plant will not survive, as avocado plants only grow in warm to hot regions. You can always keep it inside as a nice plant that doesn't grow avocados if you live in a colder climate. There is a picture below of my avocado pits just starting to grow their roots. I'll post more photos later as it progresses all the way up to the point where I put it in a pot with dirt.
Pizza by normal or wood fired oven (vegetarian or even vegan if desired)
Making really good pizza is not as hard as some might think. You just have to follow a few rules in order to produce a fine tasting pizza. I'll show you how to make a pizza in a wood fired oven or in your normal oven at home.
Dough: There are several different recipes you can find online or in books, some a lot easier than others.
I prefer to use a pizza dough recipe by master Peter Reinhart. If you want other great bread recipes, you can find his book on Amazon: Bread Baker's Apprentice.
Sauce: Use canned San Marzano tomatoes from Italy for the best and most authentic Italian taste. Just dump them out of the can, mash them up, and remove any leftover tomato skins. Here is a basic video showing how easy it is on YouTube by fornobravo. Then add as much as you like of the following spices & oil: 100% extra virgin olive oil from Europe, sea salt, oregano, basil, black pepper (optional), and crushed red chili peppers (if you like it spicy). You can add these spices to the sauce or apply it on the sauce of each individual pizza. Just keep in mind to add the spices on the sauce and under the cheese and toppings. If you add it on the top of the cheese, it will just get burnt in the oven and loose all it's flavor; besides, the spices mingle with the sauce and create the necessary flavor. Adding the olive oil is a must if you want to have that authentic Italian taste. If you're not sure how much you want of each ingredient, add a little and keep tasting the sauce until you get your desired taste, instead of just dumping it all in at once and hoping it's right. Tasting is ideal if you don't already have your own recipe down after several tries, because you might personally like more or less of one particular spice unlike some author's recipe.
Toppings: Your choice, but keeping it simple makes for the best flavor. Adding too many toppings or a too many varieties usually takes away from the best possible flavor instead of helping it; more is not better! If you're vegan, you can use your favorite soy cheese instead. When I was vegan for a year, I eventually found a killer soy cheese that I ended up liking just as much as real cheese, if you can believe that. For toppings I usually use 3/4 mozzarella cheese & 1/4 cheddar cheese (the cheddar cheese gives it a sharper taste), mushrooms, onions, and black olives.
If you're making the pizza in a wood fired oven, which is the best way because the burning wood gives the pizza a certain taste that you'll never get in a normal oven, make the crust thin or it will not cook through and end up a doughy mess. After you have added your sauce and toppings and have put it in the wood fired oven, keep turning it enough so it doesn't get burnt on one side. Here is a basic tutorial for cooking Pizza in a wood fired oven.
If you're cooking the pizza in a normal oven, you can create a thicker crust if you want, but if you do, be sure to cook the dough without any sauce or toppings on a low heat setting in the oven for awhile to get all the dough cooked thoroughly inside so it will not be doughy in the end, but don't cook the dough entirely; leave enough dough baking time left so you can take it out and add the sauce and toppings, and put it back in the oven and turn up the heat to 350 F to melt the cheese, cook the toppings a little, and get that nice browning of the crust.
Dough: There are several different recipes you can find online or in books, some a lot easier than others.
I prefer to use a pizza dough recipe by master Peter Reinhart. If you want other great bread recipes, you can find his book on Amazon: Bread Baker's Apprentice.
Sauce: Use canned San Marzano tomatoes from Italy for the best and most authentic Italian taste. Just dump them out of the can, mash them up, and remove any leftover tomato skins. Here is a basic video showing how easy it is on YouTube by fornobravo. Then add as much as you like of the following spices & oil: 100% extra virgin olive oil from Europe, sea salt, oregano, basil, black pepper (optional), and crushed red chili peppers (if you like it spicy). You can add these spices to the sauce or apply it on the sauce of each individual pizza. Just keep in mind to add the spices on the sauce and under the cheese and toppings. If you add it on the top of the cheese, it will just get burnt in the oven and loose all it's flavor; besides, the spices mingle with the sauce and create the necessary flavor. Adding the olive oil is a must if you want to have that authentic Italian taste. If you're not sure how much you want of each ingredient, add a little and keep tasting the sauce until you get your desired taste, instead of just dumping it all in at once and hoping it's right. Tasting is ideal if you don't already have your own recipe down after several tries, because you might personally like more or less of one particular spice unlike some author's recipe.
Toppings: Your choice, but keeping it simple makes for the best flavor. Adding too many toppings or a too many varieties usually takes away from the best possible flavor instead of helping it; more is not better! If you're vegan, you can use your favorite soy cheese instead. When I was vegan for a year, I eventually found a killer soy cheese that I ended up liking just as much as real cheese, if you can believe that. For toppings I usually use 3/4 mozzarella cheese & 1/4 cheddar cheese (the cheddar cheese gives it a sharper taste), mushrooms, onions, and black olives.
If you're making the pizza in a wood fired oven, which is the best way because the burning wood gives the pizza a certain taste that you'll never get in a normal oven, make the crust thin or it will not cook through and end up a doughy mess. After you have added your sauce and toppings and have put it in the wood fired oven, keep turning it enough so it doesn't get burnt on one side. Here is a basic tutorial for cooking Pizza in a wood fired oven.
If you're cooking the pizza in a normal oven, you can create a thicker crust if you want, but if you do, be sure to cook the dough without any sauce or toppings on a low heat setting in the oven for awhile to get all the dough cooked thoroughly inside so it will not be doughy in the end, but don't cook the dough entirely; leave enough dough baking time left so you can take it out and add the sauce and toppings, and put it back in the oven and turn up the heat to 350 F to melt the cheese, cook the toppings a little, and get that nice browning of the crust.
Sweet Stir-Fry (vegan)
I wanted a change from my normal spicy stir-fry so I invented this sweet stir-fry and it was a huge success!
美味!
Ingredients: cabbage, packaged hard tofu with soy sauce (tofu gan), fake chicken meat, peanuts, and snow peas.
Sauce: cook it in 100% extra virgin olive oil from Europe. When done and have turned off the heat to the pan, mix in 100% natural maple syrup, low or no sugar soy or rice milk (only rice milk in USA not Taiwan -- Taiwan's rice milk tastes bad), and soy sauce.
美味!
Ingredients: cabbage, packaged hard tofu with soy sauce (tofu gan), fake chicken meat, peanuts, and snow peas.
Sauce: cook it in 100% extra virgin olive oil from Europe. When done and have turned off the heat to the pan, mix in 100% natural maple syrup, low or no sugar soy or rice milk (only rice milk in USA not Taiwan -- Taiwan's rice milk tastes bad), and soy sauce.
Breakfast Stir-Fry (vegetarian)
Cook up cabbage and tofu with 100% extra olive oil from Europe and pure sesame seed oil. After cooking for awhile, add half of the chopped garlic. Then add two eggs, some cheddar cheese, green onions, black pepper sauce shown in picture, and hot sauce (if you want). Cook until cheese is melted and the desired egg consistency is reached. Turn off heat and mix in peanuts and the other half of the raw chopped garlic. This was really good and I well definitely be making it again.
Decadently Sweet French Toast (vegetarian)
I made three Decadently Sweet French Toasts. Strawberry jam and Italian maraschino cherries French Toast. Banana with 100% maple syrup French Toast. Peanut butter, pure honey and peanuts French Toast.
I prefer using the thick bread that is a typical bread for Asian countries. By the way, the MODERN recipe for French Toast is American, not French. The American who invented it had the last name French and that is why he called it French Toast. Before the American version, there were all types of weird versions in Europe going back hundreds of years, but they are so different and were used with bread that was about to expire, they aren't French Toast as we know it today.
I prefer using the thick bread that is a typical bread for Asian countries. By the way, the MODERN recipe for French Toast is American, not French. The American who invented it had the last name French and that is why he called it French Toast. Before the American version, there were all types of weird versions in Europe going back hundreds of years, but they are so different and were used with bread that was about to expire, they aren't French Toast as we know it today.
Savory French Toast
I made two Savory Tuna French Toasts. Again, I used the thick bread that is a typical bread for Asian countries. The first was White Tuna with Mayonnaise and Hot Chili Sauce. Instead of mixing the tuna with the mayonnaise, you just put some mayonnaise on top of the tuna. This way the tuna keeps its powerful flavor and you still get the added taste of the mayo.
The second was Garlic Tuna Omelet French Toast. French Toast as normal but then pour more of the French Toast egg & soy/rice milk mix onto the pan. Then pour some American black olive juice from the can on it. Finally, add chopped garlic. Keep it on low heat so it can cook enough so you can flip it without destroying it. You have to flip it like a professional chef, like me, by using the turner at the same time as flipped it into the air off the pan. Once done cooking, put on a plate and add the white tuna, mayonnaise, American black olives (it has to be American black olives, other black olives are not good), and chili sauce. Another creation off the top of my head and it is completely delicious. I'll definitely make this one again.
The second was Garlic Tuna Omelet French Toast. French Toast as normal but then pour more of the French Toast egg & soy/rice milk mix onto the pan. Then pour some American black olive juice from the can on it. Finally, add chopped garlic. Keep it on low heat so it can cook enough so you can flip it without destroying it. You have to flip it like a professional chef, like me, by using the turner at the same time as flipped it into the air off the pan. Once done cooking, put on a plate and add the white tuna, mayonnaise, American black olives (it has to be American black olives, other black olives are not good), and chili sauce. Another creation off the top of my head and it is completely delicious. I'll definitely make this one again.
Spring Onion Pancake (葱油饼) (vegetarian)
Easy meal or snack to make. Go to a supermarket and buy the frozen pancake (flour exterior). Most supermarkets have different options ranging from cheap and flat to more expensive and thicker. I recommend buying the thicker version which tastes way better. The thin shells are so thin that I started using two of them till I ran out of the package and didn't bother buying them again. Then you can buy whatever you want to put inside of it, but typically you would add egg, cheese, and/or meat. What also goes well inside: frozen potato pattie, canned tuna, fake meat, garlic, basil leaves, tofu gan (packaged hard soy sauce tofu), use your imagination.
To get the flavor like the venders, you need to buy soy sauce glaze which can be found by the soy sauce in any supermarket. If the bottle is only in Chinese, it's OK, if it is right by the sauce sauce, the same color as soy sauce, and you tip it back and forth and can see it is a thick glaze, you're good to go. Buy some hot sauce if you like it spicy.
Cook frozen pancake on both sides in a pan with some oil or butter. If needed, cook inside ingredients in pan as well or in a mini-oven.
To get the flavor like the venders, you need to buy soy sauce glaze which can be found by the soy sauce in any supermarket. If the bottle is only in Chinese, it's OK, if it is right by the sauce sauce, the same color as soy sauce, and you tip it back and forth and can see it is a thick glaze, you're good to go. Buy some hot sauce if you like it spicy.
Cook frozen pancake on both sides in a pan with some oil or butter. If needed, cook inside ingredients in pan as well or in a mini-oven.
Nachos (vegetarian)
You'll need to go to Costco, Jasons, or some other western supermarket in order to buy plain corn chips and cheddar cheese. I also love to add garlic and hot chili or hot chili bean sauce. Other good toppings: sour cream, guacamole, and green onions.
Put a layer of plain corn chips on the mini-toaster bottom tray or on a non-plastic plate if it fits in your mini-oven. If you use a microwave, it is not going to taste as good and you might over zap the cheese, ruining it. Not to mention that using a microwave period, kills more nutrients in your food than using an oven or stove top because of the way the microwave bombards the food with waves of oscillating electromagnetic energy that are similar to radio waves but move back and forth at a much faster rate. Add your garlic and/or hot sauce, or whatever topping that is better cooked and then put a layer of shredded cheese on top. Cook it until the cheese starts to melt. If the cheese starts to bubble, you have cooked it too long and the cheese will not taste good and the nachos will be ruined.
Put a layer of plain corn chips on the mini-toaster bottom tray or on a non-plastic plate if it fits in your mini-oven. If you use a microwave, it is not going to taste as good and you might over zap the cheese, ruining it. Not to mention that using a microwave period, kills more nutrients in your food than using an oven or stove top because of the way the microwave bombards the food with waves of oscillating electromagnetic energy that are similar to radio waves but move back and forth at a much faster rate. Add your garlic and/or hot sauce, or whatever topping that is better cooked and then put a layer of shredded cheese on top. Cook it until the cheese starts to melt. If the cheese starts to bubble, you have cooked it too long and the cheese will not taste good and the nachos will be ruined.
Brekkie Sandwich (vegetarian)
Pan-fry on low heat two eggs and two fake meat patties in some olive oil and sprinkle on some basil herbs, black pepper and salt. Meanwhile, toast two thick pieces of bread and then melt olive oil spread (as apposed to butter) and cheese on top. Add basil leaves or that Chinese vegetable that taste really similar to basil.
Sauce: add mayonnaise for sure and one other sauce. I recommend either Dijon mustard, chili sauce or garlic spread. It's so simple and so good!
Sauce: add mayonnaise for sure and one other sauce. I recommend either Dijon mustard, chili sauce or garlic spread. It's so simple and so good!
Customized Caesar Salad (vegetarian)
Sometimes nothing else will do but my homemade Customized Caesar Salad.
Ingredients: Romaine lettuce, strips of onions, black olives cut in half (optional) from America (completely different than Taiwan's black olives which don't taste that good. In Taiwan you can buy them at Jasons supermarket), Caesar dressing (Wish-Bone's is the best I've tried that is available in Taiwan) and a dash of 100% extra virgin olive oil from Europe. Salad can taste just as good or better than any meal if done properly.
My Super Custom Caesar Salad
Ingredients: Romaine lettuce, strips of purple cabbage, strips of purple onions, small cut blocks of cheddar cheese, small pieces of raw garlic, Caesar dressing (by Wish-Bone) and a dash of 100% extra virgin olive oil from Europe.
Ingredients: Romaine lettuce, strips of onions, black olives cut in half (optional) from America (completely different than Taiwan's black olives which don't taste that good. In Taiwan you can buy them at Jasons supermarket), Caesar dressing (Wish-Bone's is the best I've tried that is available in Taiwan) and a dash of 100% extra virgin olive oil from Europe. Salad can taste just as good or better than any meal if done properly.
My Super Custom Caesar Salad
Ingredients: Romaine lettuce, strips of purple cabbage, strips of purple onions, small cut blocks of cheddar cheese, small pieces of raw garlic, Caesar dressing (by Wish-Bone) and a dash of 100% extra virgin olive oil from Europe.
Spicy Eggplant Supreme (vegan)
WOW! This is only my second time cooking with eggplant and it turned out to be the best eggplant I have ever had; better than any restaurant's.
First, chop and cook the eggplant with 100% extra virgin olive oil from Europe in a pan. Then add cabbage, green onions, fake meat or tofu, and peanuts. When almost done cooking, add soy sauce, 100% pure sesame oil, hot chili bean sauce, and more olive oil if needed/desired. Turn off heat and mix in chopped raw garlic.
First, chop and cook the eggplant with 100% extra virgin olive oil from Europe in a pan. Then add cabbage, green onions, fake meat or tofu, and peanuts. When almost done cooking, add soy sauce, 100% pure sesame oil, hot chili bean sauce, and more olive oil if needed/desired. Turn off heat and mix in chopped raw garlic.
Eggy in a Basket (vegetarian)
I've been wanting to make this ever since I saw the great movie, V For Vendetta. It is an easy breakfast dish to make. Cut a circle in the middle of thick bread and spread olive spread (or butter) liberally on both sides. Put some more olive spread on the pan and melt before putting bread on pan. Once it has cooked for a little bit, carefully crack the egg and put it in the middle. Add pepper and salt and flip over when ready.
I think it needs more flavor, so when it is done cooking, I add some chili sauce to one and 100% Canadian maple syrup to the other. My sides were a potato pattie, a fake meat pattie, and I made little toast pieces out of the bread I cut out.
Since it is very similar to French Toast, you can add almost any topping that you normal would to French Toast: maple syrup, strawberries or any fruit, whipped-cream, honey, etc.
I had to go to Jasons supermarket to get 100% Canadian maple syrup in Taiwan and it was expensive :O but you either eat 100% natural maple syrup or you don't eat maple syrup at all, because the other options are not maple syrup, they are just sugar crappy syrups -- gross.
I think it needs more flavor, so when it is done cooking, I add some chili sauce to one and 100% Canadian maple syrup to the other. My sides were a potato pattie, a fake meat pattie, and I made little toast pieces out of the bread I cut out.
Since it is very similar to French Toast, you can add almost any topping that you normal would to French Toast: maple syrup, strawberries or any fruit, whipped-cream, honey, etc.
I had to go to Jasons supermarket to get 100% Canadian maple syrup in Taiwan and it was expensive :O but you either eat 100% natural maple syrup or you don't eat maple syrup at all, because the other options are not maple syrup, they are just sugar crappy syrups -- gross.
Seasoned Tomato Sandwich (vegetarian)
Ingredients: One warmed-up Sliced up tomato, Romain Lettuce, Warmed-up Fake Meat Pattie, Slice of Cheddar Cheese, Mayonnaise, Chef's Choice Garlic Bread Spread, 100% Extra Virgin Olive Oil from Europe, Basil, Salt, Black Pepper, Dried Chili Flakes on Toasted Wheat Bread.
Cut up a tomato in thick slices and warm it up in a pan or mini-oven with 100% extra virgin olive oil from Europe, basil, salt, black pepper, and dried chili flakes. Toast some wheat bread and apply a slice of cheddar cheese, mayonnaise, Chef's Choice Garlic Bread Spread, and Romain lettuce.
When the tomato is done, put it on one of the toasted pieces of bread and pour the leftover olive oil in spices on top of it. It will be a little messy to eat because of the olive oil, but the health benefits and taste make it worth it. Just wash your hands afterwards, quit complaining.
Cut up a tomato in thick slices and warm it up in a pan or mini-oven with 100% extra virgin olive oil from Europe, basil, salt, black pepper, and dried chili flakes. Toast some wheat bread and apply a slice of cheddar cheese, mayonnaise, Chef's Choice Garlic Bread Spread, and Romain lettuce.
When the tomato is done, put it on one of the toasted pieces of bread and pour the leftover olive oil in spices on top of it. It will be a little messy to eat because of the olive oil, but the health benefits and taste make it worth it. Just wash your hands afterwards, quit complaining.
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