Taiwanese Braised Cabbage With Dried Shrimp, Chiles, and Shiitake Mushrooms Recipe (2024)

FAQs

Does Taiwanese cabbage taste different? ›

The Taiwanese cabbage has a large flat head. This variety was developed in Taiwan and once you cut the four side of the head, the leaves are easily peeled one by one. This cabbage has a sweeter and tender taste than the original green cabbage and is used mostly for Oriental meals such as stir-fries, stews and more.

Thin slices may need around 8-10 minutes of sautéing, while whole caps could require 20-30 minutes in soups or stews. Checking for Doneness: Shiitake mushrooms are cooked when they turn slightly translucent and feel spongy and juicy.

Taiwanese cabbage can be used in a variety of dishes. It can be eaten raw in salads, cooked briefly in stir-fries, add to Jiaozi dumplings, or added to soups and stews to retain its signature crunchiness and sweet flavor.

Taiwanese cabbage 高麗菜 (ko-lê-chhài in Taiwanese, or gāolí cài in Mandarin, Chinese) is a delicious, and often under-used, variety of cabbage. It's known as “flat cabbage” since it has a flat and oblong shape and is sometimes mistakenly referred to as Chinese cabbage.

The Jadeite Cabbage, which is almost identical to a real cabbage, is considered to be one of the most famous jade carvings in the world. It is also referred to as the most famous masterpiece in the National Palace Museum's collection.

But shiitake mushrooms retain their flavor best with a long soak in cold water. 20–30 min in room temperature is enough but an hour in a fridge is better. Dry shiitake mushrooms expect to be clean so you only need to rinse it before soaking and use water you soak shiitake mushrooms in for cooking.

Please wash dried Shiitake with water and brush off any dust remaining on the Shiitake. Please pour cold water into a container deep enough to submerge the Shiitake completely. Cover with food wrap to touch the water's surface and prevent the Shiitake from floating above the water.

To cook with dried mushrooms, you first have to rehydrate them by soaking them in boiling water and waiting until they come to room temperature. If you're not in a rush, try soaking them in room temperature water for several hours until soft. The slow soak keeps more of the flavour in each mushroom.

Dried mushrooms last indefinitely if stored in an airtight container in a cool, dark place. How can you tell when they're no longer at their peak? "If you smell them and they just don't smell like anything," she says. "They're never going to 'poison.

Traditionally eaten cooked, consumption of raw shiitake has been growing over the last few years. However, eating these mushrooms raw or undercooked can cause a highly specific skin reaction: toxic flagellate dermatitis. It covers the entire body and face, and causes severe itching that can last for up to three weeks.

How do you make dried shiitake mushrooms tender? ›

Rehydrate the mushrooms by covering them in boiling water. I always put a bowl on top to help push to mushrooms down and keep them submerged. Soak them for around 40 minutes until they are nice and tender. Drain the mushrooms.

Conserve the cabbage in a plastic bag in the vegetable compartment of your fridge; it will keep its vitamin C content for about a week. The cabbage does not freeze well as it becomes limp, soft, and oxidises.

One common reason is that the cabbage may have been overcooked. Overcooking cabbage releases sulfur compounds that can give it a bitter taste. Another possible reason is that the cabbage was not fresh. Old or spoiled cabbage can also taste bitter.

Description/Taste

Taiwanese Flat cabbage is crunchy, tender, and juicy, and is sweet with mild grass-like undertones.

Taiwanese cabbage is often referred to as flat cabbage for its shape. It has a crispy texture, and is sweeter than the common cabbage, with mild grass-like undertones.

Napa cabbage is a variety of Chinese cabbage, and according to Taste of Home, it's a relative of bok choy. It has a more tender bite than green cabbage, with a slightly sweeter flavor when raw.

In terms of taste, Napa cabbage tends to be milder and sweeter, while green cabbage has a stronger, more peppery flavor. Additionally, Napa cabbage is commonly used in Asian cuisine, while green cabbage is more prevalent in Western dishes.