Saturday November 19, 2005

Snacks from the streets of Taiwan

Story and photos by CHIN MUI YOON

The XXL Crispy Chicken is sold in a single huge piece contained inside a paper bag, the way it is sold in Taiwan.

TAIWAN’S street foods are simple but they are tasty and hugely popular.

The newly opened Shihlin Taiwan Street Snacks kiosk offers Klang Valley folks a taste Taiwan’s popular street foods commonly found in its night markets.

“Taiwan enjoys certain similarities with Malaysians in the way they enjoy eating on the streets or strolling through a night market in search of good hot food and bargains,” said the outlet’s co-ordinator Winston Teo.

“What we have here is a fuss-free outlet that encourages people to take away their food conveniently packed in boxes and paper bags.

“The food is kept authentic as we import the ingredients directly from Taiwan,” he added.

Shihlin is starting off with just a few items before introducing new choices.

Leading the list is the best selling XXL Crispy Chicken.

A generous piece of chicken breast is marinated and coated with a specially mixed flour before it is fried to a golden brown.

A sprinkling of five-spice powder goes on the chicken before it is served.

“We keep the coat crispy while the chicken remains moist and succulent.”

The Crispy Floss Egg Crepe.

The Crispy Floss Egg Crepe is another speciality where a Taiwanese spring onion crepe is rolled with a piece of freshly fried egg tucked with layers of fluffy chicken moss.

The result is an interesting cross between a spring roll and a popia.

For hot dishes, the Handmade Oyster Mee Sua does the job well.

The thin strands of noodles are served with a flavourful soup alongside oysters and shredded chicken topped with a sprinkling of coriander and a spoonful of chilli for added spiciness.

Teo said a variety of Seafood Tempura would be introduced by year-end. And each piece will be priced around RM4.80.

The Handmade Oyster Mee Sua.

This creation resembles French Fries but with a seafood flavour.

“First we combine pulped seafood like fish and cuttlefish into flour before they are mixed into dough,” said Teo.

“The dough is then rolled out into a circular shape and deep-fried,” he added.

The next process said Teo was to cut this fried dough into strips the size of the standard French Fries.

“Upon serving, we will sprinkle these strips with a special fragrant powder made using a combination of Oriental spices.”

A few chairs are placed along the counter overlooking an open kitchen where diners can see their food being prepared.

However, the snacks are best enjoyed as takeaway while shopping.

SHIHLIN TAIWAN STREET SNACKS, S54 (Centre Court, 2nd Floor), Old Wing 1 Utama Shopping Centre (next to Mc Donald kiosk near TGV).

News

Saturday November 19, 2005

Snacks from the streets of Taiwan

Story and photos by CHIN MUI YOON