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I love Clarissa's new book, "Made in Taiwan". Breaking down the recipes in to sections based on the culinary history is brilliant. First time I've ever seen a great recipe for 沙茶醬 Shacha using dried flounder. It's essential, but can be replaced with any dried fish or even salted fish that has been soaked, rinsed and then dehydrated. The 海山醬 sauce though. We make 5 versions in my family, but what a great workaround. And one small point? Why would anyone make their own 醬油膏 Taiwanese soy paste when what Yun Hai Pantry people refer to as congee is readily available? Yu Ding Xing's Soy Paste with Glutinous Rice Grains is an excellent option. Lots and lots of great recipes.

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