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taiwanese 3
As guest of the Taipei Economic and Cultural Office and Doral Overseas Chinese Business Chamber in Miami, Chef Chia-Mo Chen of Taiwan gave a cooking demonstration to chefs and media at the Inter-Continental at Doral Miami, 2505 NW 87th Ave., Doral.
Chef Chen prepared many Taiwanese dishes including:
Stir-fried pumpkin rice noodles
Makes 40 servings
6 packs, Rice noodle
4 lbs. Pumpkin
2/3 lbs. Pork loin (thin slices)
3 oz Clam meat
3 oz Dried shrimp
2 bunches Spring onion
2 cans Chicken broth
½ lb Carrots
Seasoning A : Salt 1 tsp + Corn starch 1 tsp + Sugar 1 tsp + 1 egg
  1. Soak rice noodle in water until soft, then drain ; soak dried shrimp in water ; pumpkin seeded, cut into half : cut half of the pumpkin to thin strips.
  2. Steam carrot and the other pumpkin, then puree
  3. Cut spring onion into 2” strips
  4. Marinate pork loin with Seasoning A
  5. Place a wok/pan over high heat.  Once hot, add cooking oil, fry dried shrimps (drained), pork loin.  Then add broth, pumpkin puree, and pumpkin. Simmer for 5 minutes.  Add in rice noodle, ½ tsp salt, clam meat and spring onion.  Season to taste.
taiwanese 2Sesame oil  Taiwanese noodle with shrimp
40 servings
Shrimp 80 pcs (with no shell)
5 packs Taiwanese noodle
7 oz Garlic, finely chopped
7 oz Ginger, thinly sliced
3 oz Fried/dried shallots
1 can Chicken broth
Salt to taste
3 oz. Black sesame oil
Rice Wine
  1. Cut shrimp back open, mix with some corn starch, fry shrimp to medium-rare.
  2. In large pot, boil water. Add noodles once the water reaches boiling point.   Only takes a few minutes to cook noodles.
  3. Drain noodles, mix with fried shallots, garlic.  Roll up noodles with chopsticks, display on plate.
  4. In a wok/pan over high heat, add sesame oil, add ginger, rice wine, and shrimp.  Simmer. Then add salt to taste.  Pour sauce over noodle.