People say the food tells you something about a culture. I think the approach to cooking also tells you something about the people. What makes Taiwanese traditional snacks unique is its… (continue reading...)
其實第一天開始做台灣小吃時, 我就突然領悟到一件事, 台灣小吃的一些料和製作其實還始滿 flexible, 要加甚麼就是這個加, 那個加, 而且雖然有大或小火煮之類的區分, 相較西餐的溫度不能高於或低於幾度, 麵粉一定要哪個種類哪個號碼, 台灣小吃相對比較隨性, 隨和, 這不也是台灣人給…
… 一些旅人的感覺嗎? 就做事方式來說, 有時候台灣人會特別熱心, 有時也算 “雞婆” 吧, 但看在外來人的眼裡, 許多時候這是被讚許的獨特熱情與好客. 我覺得這實在太有趣了.
… variety, flexibility and spontaneity. There’s not necessary a “recipe” to follow. Even if there is, it’s usually not followed strictly. This sometimes apply to the way things people do things here as well. Sometimes people have their own way of finding things around and working things out and don’t necessary follow others’ expected ways of doing things. It can be a bit of culture shock to foreigners but undeniably, the flexibility and the speed of changes are also what pushed the Tw companies in various industries forward in global economy.
Another beautiful day. View from our “hotel” room of the National Kaohsiung University of Hospitality and Tourism campus and the outside world.
We were off to the Fengnong Market (in Kaohiung, Taiwan) with our cooking instructor of the day for some shopping.
At traditional markets like this, you’d see lots of fresh vegetables, fruits and meat. I’m not going to post any photos of the meat stands. If you want to see it, you can see on my flickr (at the bottom of this post) or my previous related posts.
Sometimes the farm produce are only for sale in bundles like this.
We bought lots of stuff here as well.
回到教室, 今天相對比較輕鬆, 只需要作兩道程序或調味不會太複雜的小吃級料理. 前面的那些蔬菜和火腿是給炸春捲用的, 後面的那排是要作滷味用的.
Back in our classroom, the Taiwanese snacks we had to make for the day were relatively simpler to make. The vegies and ham on the front row are for the fried spring rolls. The dishes with all the other meat stuff on the second row are for the luwei (meats, soy-products simmered in soy sauce).
做滷味的放入料的 “排程” 和時間可是有學問的！豆製品和海帶類的不和其他肉類的一起滷, 不同的肉料等放入滷汁的時間也不同, 真的很有意思.
In a pot of luwei, there are lots of different things. eg. chicken wings, chicken/duck heart, chicken/duck gizzard, pig’s ears, pig’s face, seaweed, dried tofu, pig’s blood rice cake, chicken egg, quail egg, mushroom, duck’s tongue, chicken feet, pig’s intestines, etc. Sounds a bit overwhelming and strange (& maybe a bit scary), but if you don’t know what they are, you’d think it tastes interesting (& for most, chewy).
Looks like the chef’s clothing will catch fire but this fire thing actually seems quite normal in Chinese kitchen.
老師 demo 完了就是我們下場的時候了! 老師還特地烤了隻鴨和加一些飯給我們吃, 真的很有台灣人的熱情喔. 在台灣宴客 (請人吃飯), 最怕客人吃不飽, 所以一定要準備的很多很多吃的.
After our teacher’s demo, we had to start making our own. The teacher was so nice and prepared rice and a baked(?) duck for us to try. In Taiwan, hosts will feel bad if they let their guests feel hungry so they’d rather feed you until you’re totally stuffed. So don’t be surprised if you have way more stuff than you can take next time you attend a gathering.
換我們下廚了！ 先準備滷味的滷汁, 滷汁大部份的味道來自於醬油.
Then it was our time to cook! We had to prepare the sauce for the luwei first. The flavouring of the luwei sauce comes mostly from soy sauce.
終於有我拿鍋鏟的照片, 哇哈哈. (照片來源: 主辦單位).
Finally a picture of me cooking.. haha. I didn’t really “cook” much on that day. (photo courtesy of the organizer).
把料都加下去滷, 最少也要 1 個小時, 但通常時間會需要更久.
We’ve added all the stuff we want to add to the luwei sauce and let it simmer for a minimum of 1 hour.
有些料是不須滷這麼久, 所以那些可能就是晚點放, 或放一下就拿出來.
Not everything in there need to be in there for so long, so you’d either put those items in later or put them in there for a short time and take them out.
再來就是準備炸春捲的春捲. 裡面的料主要是把肉絲, 火腿絲, 香菇絲, 筍絲, 蝦仁, 豆芽 (去頭去尾), 香菜等攪拌混合好後, 包入春捲皮裡.
Then we had to prepare for the fried spring roll. The stuffing in the spring roll is less complicated. Basically you just need to pre-mix the chopped pork strips, ham, mushroom, bamboo, shrimp, parsley, bean sprouts, and any other vegies you want to put in there.
包春捲皮時不能包的太緊. 我們的春捲都是不同大小啊… xD
Then you wrap them in the spring roll “skin”. The key is not to wrap it too tight so that when you fry it, it won’t blow up (nowhere to expand). Our finished spring rolls (all in different sizes. lol).
再來就是下去炸, 而且分兩次炸. 第一次炸是讓裡面的餡能熟.
Then we put the spring rolls in a pan with boiling oil. We actually had to fry them twice. Once to make sure the stuffing are cooked. The second time is to make it crispy and look golden.
The finished products! (fried spring roll).
Our finished luwei! Looks like the ones you’d see in nightmarkets eh?!
這次合作的學員照！ 一定要的啦! 大家都很厲害.
Teammates with our finished products. A must-have! Big thanks to them this time.
Our teacher prepared this duck for us (just in case we got really hungry I suppose.. but we were way too full). I think the colour just looks… wow….!
This is definitely not something you can learn if you’re a beginner cook.
Everyone just ended up eating teacher’s and each others’ finished “products”. But you can’t eat too much luwei because it’s a bit salty.
雖然有點鹹, 但是還是很讚的啦! 而且我們終於知道路邊或夜市裡的這些料理大概是怎麼做的, 很棒！接下來的課程就是去調健康一點的飲品囉!
That being said, I think they’re all delicious and we finally learnt how to make these 2 dishes when we see them sold on the streets! So our next session would be healthy fruity drinks.
This Trip Related Posts:
1. [Culinary] Making Taiwanese Traditional Snacks // [ 烹飪烘培 ] 台灣經典小吃製作篇
2. [Culinary] Market & More Traditional Snack // [烹飪烘培 ] 傳統市場與更多台灣小吃
3. [Culinary] Making Fruity Drinks @ NKUHT // [ 調製飲料 ] 輕鬆健康飲品
More Photos on MY FLICKR: