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3 comments

  1. Love your website! I cooked your 番茄炒蛋 and 茶葉蛋. Had a lot of fun and the eggs especially reminded me of 7-11! There’s one dish that the locals in Changhua called “素肚“ that I would get at the local vegetarian stand. I believe that it was done in “三杯雞“ style. Could you post any recipes using 素肚?Also, what is the name of the food stuff that it would be made of? Thank you so much and I hope to hear from you soon!

  2. Hi Joanne,

    missing new recipes on this of your websites.

    😉

    As I never got any sweet potato leaves here in the Asian Supermarkets (they always say they’ll have them in the summer, but when the summer comes around there are no sweet potato leaves). They probably eat them all themselves. Anyway. Instead I recently used the water spinat a couple of times, fried with some garlic and red chilli and a little bit of Michiu and soy sauce for taste. I had the Taiwanese femrented tofu melted to a sauce and served on top of the water spinat. I found it is a perfect side dish to some fried fish such as pangasius – great taste. Next time I will try along with tiger shrimp.
    Have you ever tried to substitute sweet potato leaves with water spinat???

    Best wishes and keep sharing your grand recipes

    Steffen (from Germany)

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