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
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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.
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Steam carrot and the other pumpkin, then puree
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Cut spring onion into 2” strips
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Marinate pork loin with Seasoning A
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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.
Sesame oil Taiwanese noodle with shrimp40 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
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Cut shrimp back open, mix with some corn starch, fry shrimp to medium-rare.
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In large pot, boil water. Add noodles once the water reaches boiling point. Only takes a few minutes to cook noodles.
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Drain noodles, mix with fried shallots, garlic. Roll up noodles with chopsticks, display on plate.
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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.
