I had the pleasure of attending the Taste Taiwan event in Los Angeles in December and had the chance to sample some of the amazine cuisine Taiwan has to offer. I was lucky enough to sample a few of the dishes that inspired Chef Anthony Jacquet of The Whisper Restaurant and Lounge in Los Angeles. Here's what we tried:
Pork Belly Buns
Deep-Fried Oyster + Pig Ear
Spicy WingsThe most popular drink of the night was The Dragon's Tail cocktail. If you're feeling adventurous and would like a little Taste of Taiwan at home, Chef Anthony Jacquet was nice enough to share his recipe with us:
The Dragon's Tail
In a mixing tin:
- 3/4 oz Oolong Tea infused Light Rum*
- 1 oz mango juice
- 1 oz lychee juice
Fill with ice and shake for 10 seconds. Strain mixture over ice in an old fashioned glass. Add 1/2 oz Taiwan Gold beer. Top with Dragon Fruit and Chile foam**. Garnish with three slivers of Fresno Chile.
*Oolong infused light rum
Add 1/2 cup Oolong tea to 1 bottle of light rum and steep for 15 hours. Make sure to shake it about half way through.
**Dragon Fruit and Chile foam
- Inner flesh of a ripe dragon fruit
- 2 egg whites, beaten lightly
- 4 oz Chile simple syrup ***
- 1 oz like juice
In a blender, blend until emulsified and place into a stainless steel whipped cream cannister. Discharge 1-2 N2O charges (depending on your model).
Bring 2 cups of water to a boil along with 1 whole Fresno Chile, crushed.
Add 1 cup or granulated sugar and stir until it is competent dissolved. Strain the mixture through a fine sieve to get rid of the chile and seeds. Refrigerate for up two weeks.
To learn more visit: http://www.tastetaiwan2014.com
Lisa Ng is also the Editor-in-Chief of This Beautiful Day, a lifestyle blog for smart women.