美食分享交流區

Steps: 1. Mix all-purpose flour, salt, and caraway seeds in a bowl. Pour in vegetable oil and rub the flour with your hands until it resembles breadcrumbs (this step ensures a crispy crust). Gradually add a little warm water and knead into a firm, smooth dough. Cover with a damp cloth and let it rest for 30 minutes. 2. Heat oil in a pan, add cumin seeds and sauté until fragrant. Then, add ginger paste and chili flakes and stir-fry until aromatic. Turn the heat to low, add turmeric powder, coriander powder, chili powder, and garam masala, and stir well. Add the mashed potato chunks and green peas, stir-fry evenly, allowing the potatoes to fully absorb the spices. Before removing from heat, mix in salt, lemon juice, and fresh chopped cilantro. Let it cool. 3. Divide the rested dough into 5 portions and roll each into a ball. Roll out the dough into an oval thin sheet, cut it in half in the middle, creating two semi-circles. Apply a little water to the cut edge of a semi-circle, fold the two ends together, and pinch to form a cone shape. Fill with an appropriate amount of the cooled potato filling (about 80% full). Apply water to the inner edge, then pinch the sealed edge firmly (you can create a small pleat to help the samosa stand upright). 4. Heat oil in a pan, maintaining a low temperature (around 150°C). When you drop the samosas in, there should only be small bubbles around them. Fry over medium-low heat for 15-20 minutes, flipping occasionally. Once the exterior is golden brown and crispy, remove and drain the oil.

Ingredients Preparation All-purpose flour: 200g Vegetable oil or Ghee: 40ml Asafoetida or Ajwain: 1 tsp Salt: 1/2 tsp Warm water: Approx. 60-80ml (adjust based on dough absorbency) Potatoes: 3 (boiled, peeled, and mashed with some chunks) Green peas: 50g Vegetable oil: 1 tbsp Ginger paste: 1 tsp Chili flakes: 1 tsp Spices: To taste

I was supposed to post this last night after eating, but I forgot 🫣 Spicy and sour fish is really the kind of dish you suddenly crave after not having it for a while 🤣 The sour and spicy flavor goes great with rice 🤤

A great choice for late-night eats in Taichung~ Super fresh~ One box for 200 NTD with five types of fish (Herring, Tuna, Oilfish, Swordfish, Salmon) About 10 NTD per slice~ Don't go too early or the line will be super long~ No. 443-1, Section 2, Henan Road, Shangde Village, Xitun District, Taichung City

Pizza Hut's Mid-Autumn Festival limited 'Thick Beef Scallop Luffa Volcano Pizza' will be available starting September 1, 2026, until October 5, 2026 (or while supplies last). It boasts a mixed style and is a limited-time offering. Key ingredients include: seared beef, scallops, mentaiko sauce, and Taiwanese-style BBQ sauce. In the center is a luffa and scallop creamy soup. The crust is topped with rich cheese and zucchini. The portion size is suitable for about three people. What stood out were the BBQ sauce beef and the generous amount of cheese on the crust. The flavor is predominantly savory and aromatic. Drizzling the luffa and scallop creamy soup adds a balancing effect. Overall, it's a very unique pizza, so give it a try if you're adventurous with flavors.

Steps: 1. Season chicken pieces with salt and pepper and let them marinate for 15 minutes. 2. Heat a pan, melt butter, and sear the chicken until golden brown on all sides. Set aside. 3. In the same pan, sauté chopped onions until softened, then add sliced mushrooms and stir-fry. 4. Pour in white wine, bring to a boil using the pan's heat, and scrape the bottom to deglaze. Cook until the alcohol evaporates and the liquid reduces by about half. 5. Add chicken broth and return the seared chicken to the pan. Cover with a lid and simmer over medium heat for 15 minutes. 6. Remove the lid, pour in heavy cream, and continue to simmer over low heat for 10 minutes until the sauce thickens and the chicken is fully cooked. Season with salt and pepper to taste.

Ingredients • Chicken thighs: 6 (or boneless chicken thighs cut into chunks) • Mushrooms: 1 box (approx. 200g), sliced • Onion: 1, chopped • Dry white wine: 80ml (Riesling recommended, a dry white wine) • Chicken stock: 120ml • Heavy cream (Whipping Cream): 100ml • Unsalted butter: as needed • Salt and black pepper: as needed

Big Pier American Style Hand Grab Seafood Restaurant It's quite unique~ Freshness is average~ You can try it out~ But you can eat until you're full~ Located at Gloria Outlets No. 189, Chunde Rd., Qingpu Village, Zhongli Dist., Taoyuan City

Cooking Steps 1. Boil a pot of water with salt, cook pasta until al dente (reserve about 100ml of pasta water), and drain. 2. Pat the chicken thigh dry, season with salt, black pepper, and herbs for 15 minutes. Heat a pan with a little oil, sear the chicken skin-side down until golden brown and crispy, flip and cook through, then remove and cut into bite-sized pieces. 3. Using the chicken fat left in the pan, sauté minced onion and garlic with unsalted butter until fragrant, then add cherry tomatoes and stir-fry until slightly softened and juicy. 4. Pour in heavy cream and bring to a boil, then reduce to low heat and stir in Parmesan cheese powder until melted. 5. Add the cooked pasta and chopped chicken. Add pasta water as needed to reach desired consistency, ensuring the sauce coats the noodles evenly, then serve.

Ingredients • Boneless chicken thighs: 2 pieces (approx. 500g) • Pasta: 250g • Cherry tomatoes: 150g (halved) • Onion: 1/2 (finely diced) • Garlic: 4 cloves (minced) • Unsalted butter: 20g • Heavy cream: 200ml • Parmesan cheese powder: 40g • Chicken marinade: Salt, black pepper, Italian seasoning or Cajun seasoning to taste