Hsinchu, Taiwan, taken on January 9, 2008
For some simple Taiwanese street food, here’s a plate of dried tofu with chili sauce, garlic, and Chinese sauerkraut. At this joint, you serve yourself and in the end you pay for whatever is on the plate. The bright colours certainly stimulate the appetite, don’t they? 😉
I always underestimate the power of the little chilli peppers that I use in my cooking and end up using more than I would have liked. Oh well, it’s still tolerable. Today’s culinary experiment: spicy fried tofu. Though a bit of a hassle, deep-frying is certainly a cooking method to be mastered in Chinese cuisine.
It’s been awhile since I’ve been to T&T, and as Florence and I walked around aimlessly today, I was reminded of the university days when we’d make egg tofu and chicken wings and siu mai for dinner. I love Chinese supermarkets for the sheer variety of items they have. Oh, how could I live without them?