Whenever we visit Taiwan, we love to bring back some of their local delights home. The usual culprits would be their 凤梨酥 pineapple cakes, 咔哩咔哩 twirly rice crackers and more recently organic fruit conserves using local fruits. But we also like to buy back some ingredients and condiments to prepare some dishes which allows us to savour those unique yet familiar flavours. Their 龙眼蜜 longan honey is more superior than those produced in Thailand while their 黑酱油 dark soya sauce is more aromatic than the varieties we get back home. Oh oh oh! And we love their seasonal fruits of course like 玉荷包 lychees and 艾文 mangoes! Quite recently, I was recommended by a friend，SF to try the Taiwanese pickled manjack berries known locally as 树子 shu zi, or more colloquially in Taiwanese dialect as 破布子 po bu zi. I love the Taiwanese 豆腐乳 fermented beancurd cubes so I thought their pickled manjack berries couldn’t taste that bad. And indeed, it was love at first bite!
Haven’t had Teochew-styled steamed fish in quite a while. This used to be such a common and popular fare on our dining table, but since my mum passed on and my sister moved out after she got married, this dish stopped appearing for quite a while. Just two weeks back I saw my friend Hock Chai from Zi Zai Restaurant in Penang featuring this dish on his facebook and sent me craving to have a taste of it again.