Taiwan: gua bao, beef noodle soup, vegetable stir fry, shaved ice, bubble tea
(Note: I decided not to include a Taiwanese flag because it’s a debated issue).
This meal required some research on the perfect bubble tea, and Trevor and I were quite happy to do extensive research in preparation. 🙂 Weeks in advance we scouted out local bubble tea places and took notes as we prepared to make homemade bubble tea. Spoiler alert: it’s easy and awesome.
First up, gua bao for an appetizer. Gua bao is a pork belly bun so we also made a vegetarian version with braised tofu. Philip made an amazing braised tofu with the same spices used in the pork. Here’s the recipe I used for the buns. I used the trick I’d previously learned to cover the lid of a steamer with a towel as a substitute for a bamboo steamer.
Next up: beef noodle soup, and a vegetarian version with vegetable stock and mushrooms. Here’s the beef noodle soup recipe I used, though I wouldn’t necessarily recommend it as I found the broth to be way too sweet.
And some more veggies which I failed to document. I think it was mostly bok choy and garlic.
The real hit of the meal was dessert. Shaved ice and bubble tea. For the shaved ice we used the food processor and had various toppings of sweetened condensed milk, canned and fresh fruits such as lychee and mango and red beans.
And the favorite, bubble tea! I bought several types of tea but my favorite is Thai milk tea. Trevor rocked the tea prep.
I’m now pretty much obsessed with homemade bubble tea.
Trevor and Philip helped me prep the whole meal and we had a blast cooking together.
Trevor always gets fun shots of me.
It was another full house for this meal, and despite the fact that the meal was interrupted by the fire alarm and a visit from the fire department (not my fault!) we had a lovely evening.