NOTE: Incomplete today, finishing
tomorrow some day later. Check in later for full finished one! (will still have another day 24 post though, just giving myself more time to finish this)
So continuing on from my snacks post from day 20 : My favorite street snacks!
Photos will be edited in tomorrow, since it is taking me longer to find images for everything and put them together (sort of like the blossom post).
Also cheating a bit by posting it first before finishing it off after the deadline 😛 but hey, it is a long post and I started late today + I’ve met the word count before the time cut & it’s my blog my rules.
But in order to just get this finished, here is the list for now:
Lot of Taiwanese foods have inspiration from Japanese food and called Mandarin Chinese/Taiwanese names that are direct transliterations from Japanese due to its history and similar climate (mochi, bento, tempura – though the Taiwanese version of it is pretty much oden, since it is stewed not fried) . Instead, of just rehashing a list of Japanese food, I’ll be pointing out the stuff you would get at a night market that I just love (even so it’s a long list because Taiwanese street snacks are some of the best in the world)!
- “Wheel cakes” ( 車輪餅) – These are generally called Imagawayaki in Japan ( I say that because they have lots of local names as well), but I only knew them from the Chinese name and you see lots of vendors in Taiwan selling these to the point that for the longest time, I thought they were Taiwanese as a kid.Oh well, keeping it on the list. Basically, they are a circular desert, made with a sweet pancake like batter (that is less fluffy and more dense) filled with sweet red been paste, custard or taro
- “O-ah mi sua”/Oyster vermicelli (蚵仔麵線) – Taiwanese name this time, but this is a hearty soup with Chinese brown vermicelli noodles, veggies like bamboo shoots, cloud ear fungus (that mushroomy thing in hot and sour soup) and chives; plus oysters and pig intestines. Sounds crazy but man it is good, and I’m sure to get a bowl anytime I find myself in Taiwan.
- Papaya milk (木瓜牛奶) – Given my blogs name, this was sort of a given. It is one of those drinks that sounds simple (over ripe papaya + milk + ice + blender) but hard to get right. The papaya has to be so ripe that it provides all the sweetness for the drink without adding sugar, but not over ripe to the point of going off. There is a really good stall in the Kaohsiung night market specialises in this drink, and it is amazing!
- Stinky tofu (臭豆腐) – Stinkier the better. I have no idea how to even begin to describe the taste, other than say “Try it!” Especially fried on a stick with chilli sauce. Yum!
- Iron eggs (鐵蛋) – They are quail eggs that have been stewed for long enough that the outside turns chewy (like jerky since I can’t think of another western food with that sort of texture) and a concentrated eggy taste for the yolk. Great cheap snack to grab.
Hong Kong food
- Fish balls –
- Three treasures
- Rice rolls
At least Texas where I used to live, there wasn’t really a street food culture. What it did have was a carnival/rodeo food
- Turkey leg
- Milk Tea – Placing this in the sweet stuff category instead of the Taiwanese/Hong Kong food category to avoid starting an argument. For the record, I like cold Taiwanese milk tea and hot Hong Kong milk tea. And yes there is a difference:
- Taiwan milk tea is made with a weaker and what most USA places sell as milk tea (or bubble tea). It’s made with dairy or non-dairy creamer and shaken with ice in a cocktail shaker, to create a foam at the top before being poured over tapioca pearls. Overall, it is a lighter, more sweet and refreshing drink.
- Hong Kong milk tea is made with a much stronger, almost bitter brew of black tea and less sweet overall, often being marketed as “Silk stockings milk tea”. It uses evaporated milk and sugar (or just condensed sweetened milk, which is known as 茶走), and by adding the tea, milk and then stiring it (comes from the British). This type of milk tea packs a stronger punch and is more like coffee, something to perk you up after a long day. (by the way, there is an HK drink called 鴛鴦/Yuenyeung, which is basically coffee + milk tea which, while tasty, will keep you up for a long time)
- Ice Cream – Always good on a hot day. My favorite flavors by the way are:
- Western flavors – Mint chocolate chip or cookie dough.
- Asian flavors – Matcha or Ube/Purple yam (completely different from taro), especially if it is made into Haluhalo, which might be the greatest desert ever.