Photos by MJ Klein
Dear Readers, it’s been some time since we featured some home cooked food, so with our apoligizes, here comes this article!
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One of my favorite all-time dishes, this is the famous mapo tofu cooked to perfection by Hui-chen.
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I love the colors in this dish! You’re looking at fried eggplant with a wonderful cold sesame sauce, of the type normally found on the southeast Asian dish called cold noodles. The sauce contains:
- sesame sauce (store bought basic sauce to begin with)
- soy sauce
- sugar
- small amount of sesame oil
- water
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This last dish is pan fried chicken, egg and okra. This dish was literally fantastic!
Now, the recap photos:
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I don’t know about you, but I’m hungry again!
Thanks for reading!
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Comments Disabled To "Home Cooked Taiwanese Food, Revisited"
#1 Comment By Brunty On September 24, 2008 @ 22:33
And I thought my dinner was yummy, man I am sending Noot to Taiwan for some lessons 🙂
Great pictures, the food jumps off the plates at you. The egg plant dish looked delicious. The tofu looked a real winner. And the chicken Mmmm.
Thanks MJ, thanks a lot mate. I’m hungry again!
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#2 Comment By thenhbushman On September 25, 2008 @ 00:37
Brunty » hehehe we’re going to get some food photos from Thailand soon! thanks Brunty!
#3 Comment By Capel On September 26, 2008 @ 00:33
I am waiting for that photos!!!
#4 Comment By Sam On September 26, 2008 @ 13:50
The food looks delicious, MJ, but I hope you had rice to go along with that mapo tofu!
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#5 Comment By thenhbushman On September 27, 2008 @ 00:47
Sam » you bet we did! you can’t eat mapo tofu without rice – i think it’s a law! thanks Sam 🙂
#6 Comment By Sandy On September 30, 2008 @ 10:05
Looks delicious! Mapo tofu is one of my all time favorite foods. I’m not a big fan of eggplant though. 😉 You are so lucky to have a resident chef at home!
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#7 Comment By thenhbushman On October 1, 2008 @ 23:31
Sandy » i’ll tell you a secret about me: one of my hobbies it to try mapo tofu whenever i travel. i’ve had it in many countries but i must tell you that Taiwan has the best i’ve ever tasted. i’m lucky to have Hui-chen for so many different reasons! thanks.