Hoja.Taiwan

Hoja.Taiwan Gabriel & Dani
🥢Taiwanese vegetarian recipes
🎨watercolour illustrations
🍿Our stories

02/06/2026

｜Cold Peanuts・涼拌花生｜

This is a very common side dish in Taiwanese bentoboxes and also a popular snack to enjoy with beer. Outside of Asia, peanuts are usually eaten roasted, while steamed or boiled versions are much less common.
I once had a French coworker who visited Taiwan for the first time and was absolutely amazed by the steamed peanuts sold on the street. He was shocked to discover that, throughout his life, he had never known peanuts could be steamed. What fascinated him even more was their soft, slightly chewy texture. He loved them so much that he bought a bag to take back to France and share with his family. Of course, since the peanuts were cooked, there was no issue with illegally bringing seeds into the country.
And yes, besides steaming, there’s also a cooked version! Try this cold peanut salad. Peanuts are naturally full of oil, so they pair wonderfully with refreshing cucumbers. Combined with the aroma of star anise and sesame oil, this simple summer side dish is waiting for you to try and share!

這是一道非常常見的便當配菜跟下酒菜，在國外，花生大多都是烘烤後食用，很少會有蒸煮的版本。
曾經有位法國同事第一次來到台灣的時候被路邊賣的蒸花生讚嘆不已，對於自己這輩子都不知道花生可以蒸來吃感到非常震撼，尤其蒸花生的口感粉嫩又有點Q，他著迷到買了一包帶回法國跟家人分享(當然，因為是煮過的花生，所以沒有種子非法入境的問題)。
對阿，除了蒸，還有水煮的版本喔！試試這個涼拌水煮花生，花生油脂蠻多的，所以配上清爽的小黃瓜，再加上八角跟麻油的清香，非常簡單的夏季小菜等你來嘗試跟分享！

🥜Ingredients:
200 g Raw peanuts
1 g Star anise
100 g Cucumber
1.5 tsp Salt
2 tsp Roasted sesame oil

🥒Full recipe link in bio.

 #涼拌花生
#涼拌
#下酒菜

26/05/2026

｜Noodles in Thick Soup·羹麵｜

Noodles in thick soup are a very homestyle dish. If you have leftovers from the previous night, from different dishes with only small amounts left, you can combine them all into a single pot of thick soup, then add noodles, and those leftovers would suddenly be transformed into a brand-new dish.

Therefore, there are no strict limits on the ingredients used in thick soup noodles. But as for black vinegar, it really has to be Taiwanese black vinegar to get the authentic flavor. This recipe includes a vegan version and offers a tip: if you can’t find yellowish oil noodles or Asian-style noodles, try using the thinnest spaghetti as a substitute.

羹麵是一道非常家常的料理，如果前一晚有剩下的各種不同菜，但每道菜剩下的量又不多，就可以把他們通通煮成一鍋羹湯，然後加入麵條，隔夜所剩料理就突然化身為一道新的料理。
因此，羹麵所用的食材並沒有什麼限制。這道食譜分享的是常見的素羹麵食材配料，並跟大家分享，如果買不到油麵或亞洲麵條的時候，可以試著用最細的義大利麵來代替。

🍜Ingredients:

200 g Capellini
2 tbsp Vegetable oil
6 g Dried shiitake mushroom
6 g Wood-ear (mù'ěr)
10 g Dried vegan shredded meat
10 g Ginger
200 g Carrot
300 g Bamboo shoots
300 g Napa cabbage
3 tsp Salt
4 tsp Vegan seasoning (Mushroom powder)
1/4 tsp White pepper
1 tbsp Taiwanese black vinegar
1 tsp Soy sauce
1 tsp Potato starch
1 tsp Chili paste
some Coriander

🌝Full recipe (Patreon)link in bio 完整食譜在自介連結


#羹麵


19/05/2026

｜Seaweed and Bean Curd Strip Salad·涼拌海帶干絲｜

This is a classic Taiwanese side dish commonly found at noodle shops or bentobox shops.
With a hint of ocean brininess and paired with the sweetness of bell peppers, chewy bean curd strips, and the aroma of cilantro, this dish is incredibly appetizing.
When I was a child, I once saw a celebrity being asked on TV: “How do you keep your hair long, dark, and shiny?”
Back then, there weren’t so many product placement ads, and her answer was: “I regularly eat seaweed and sesame.”
Since then, I have been a believer in the power of seaweed.
Taiwan is surrounded by the sea, but in summer, the surrounding waters are too warm for seaweed to grow well. Only Kinmen, with its slightly higher latitude, can cultivate seaweed.
Even so, in Taiwan, you can still easily find many kinds of edible seaweed, prepared in various ways such as stewing, cold dishes, and even desserts.
After moving to Germany, the variety of seaweed available is relatively limited. Thankfully, it is still possible to find wakame, kombu, and shredded seaweed in Asian supermarkets, so it’s possible to recreate this comforting taste of home even while living abroad.

這是一道很經典的台式小菜，在麵店或便當店常會看到。
帶點海味的鹹香以及紅椒的甜味，搭配有點嚼勁的干絲，再加上香菜的香氣，非常開胃。
小時候看明星受訪的時候有這一題：妳的頭髮是如何保持長又烏黑秀亮的？
當年還沒有那麼多置入性廣告，那位女明星的回答是：我固定吃海帶跟芝麻。
從此我堅信海帶的力量。
台灣四面臨海，但本島在夏季的周圍海水溫度過高，不利於海帶生長。只有金門因為緯度較高，能夠養育海帶。
即便如此，在台灣還是能輕易買到許多種食用海帶，並且以燉煮、涼拌、甜點等等以不同方式呈現。
搬到德國之後，市售海帶的多樣性相對很低，好險亞洲超市還是有賣海帶芽、昆布、跟海帶絲。還是可以在異鄉做出這道家鄉小吃。

🪸Ingredients:
40 g Dried seaweed strips
60 g Dried bean curd strips
10 g Ginger
2 tbsp Soy sauce
2 tbsp Roasted sesame oil
2 tbsp Rice vinegar
1 tsp Salt
1/2 tsp Sugar
200 g Red bell pepper
26 g Chili
15 g Cilantro

👆🏻Full recipe (Patreon)link in bio 完整食譜在自介連結

 #涼拌海帶豆干絲



12/05/2026

｜Aiyu Jelly・愛玉｜

Did you know Aiyu is endemic only to Taiwan? 🇹🇼

This silky, crystal-clear jelly is truly fascinating—it relies on a specific "Aiyu wasp" to grow! 🐝✨

Classically paired with honey and lemon, but I’ve made this version honey-free 🍯🚫 so everyone can enjoy its delicate, natural fragrance.

-

Ingredients

8g Aiyu seeds
1000g Cold boiled water
15g Fresh lemon Juice
15g Sugar
As needed 🧊 Ice

🌱 ( You can adjust the water-to-seed ratio to achieve your preferred texture )

Full step-by-step recipe guide and video on my Patreon! 🌿
👉 https://user327418.pse.is/92zgzy



#愛玉

05/05/2026

｜ko-á (Plum flavour)•鹽梅糕仔｜

When visiting temples in Taiwan, it’s hard not to notice the various offerings sold in front of them, most of which are rice or wheat-based. The majority of these offerings are sweet, symbolizing sweetness and harmony.

Among those offerings, I’m always drawn to Ko-á. Their texture is slightly chewy yet a bit powdery, making them quite interesting to eat. Unlike mung bean cakes, Ko-á carries more moisture, so it's not too dry to eat alone. Especially when flavored with plum powder and preserved dried plums, they offer a delightful balance of sweet, sour, and a hint of saltiness that stimulates the appetite.

Speaking of plums, the temperature and humidity in Nantou, Taiwan, are ideal for growing them, and plum powder produced there is naturally the best choice. If it’s hard for you to get, sumac powder can be used as a substitute.

Outside of Taiwan, it can be quite difficult to find authentic preserved dried plums. If you can’t find them, you can also try substituting with dried cranberries or California prunes, as I do.

Last but not least, freshly made Ko-á will gradually become drier and harder over time. It’s best to enjoy them fresh!

參拜台灣廟宇的時候，免不了的會注意到廟前販售的各種供品，其中又以米食與麵食類為主。大部分的供品都是甜的，寓意甜蜜圓滿。
在眾多糕點供品中，我總是會被糕仔吸引，有點嚼勁卻又有點粉粉的糕體吃起來很有趣，有別於綠豆糕，糕仔微微帶一點濕度，吃起來不會太乾。尤其加了梅粉跟蜜餞口味的口味，酸甜當中又帶點鹹味，生津不膩口。
說到梅子，台灣南投的溫度與濕度最適合種植梅子，南投產出的梅粉更是理所當然的最佳選擇。如果買不到的話，可以考慮用鹽膚木粉來代替。
離開台灣，要買到道地的蜜餞也是不大容易，買不到蜜餞的時候，可以試試像我一樣用蔓越莓乾或加州黑棗乾來代替。
做好的糕仔隨著時間流逝會愈來愈乾硬，現做現吃最棒！

🔖Ingredients: (12 servings)
100 g Glutinous rice flour
75 g Rice flour
30 g Castor sugar
1 tsp Plum powder
10 g Dried cranberries
90 ml Water

👆🏻Full recipe (Patreon)link in bio 完整食譜在自介連結

#糕仔



28/04/2026

｜Veggie bean curd roll·香煎豆皮卷｜

This is a classic Taiwanese side dish commonly found at noodle shops or bentobox shops. Perhaps because the little round rolls look so full of luck, they’re sometimes stacked into a small pyramid, or sliced into pieces and arranged on a round platter for festive occasions.

這是一道很經典的台式小菜，在麵店或便當店都會看到，或許因為圓圓捲捲的很可愛，有時候會堆成三角塔，有時候會切段擺滿圓盤當節慶餐點。

🌀Ingredients:
5 tbsp Vegetable oil
3 g Ginger
200 g Carrots
40 g Wood-ear (mù'ěr)
300 g Sprouts
160 g Beancurd
1/2 tsp Salt
2 tsp Vegetarian seasoning
1/2 tsp White pepper
1 tsp Potato starch
2 tbsp Water
70 g Cake flour

Full recipe link in bio.👆

#豆皮
#蔬食料理


21/04/2026

｜Wa-gui (Savory Rice Pudding)•碗粿｜

Wa-gui in northern Taiwan: the rice batter is at the bottom, and the toppings are placed on top. In southern Taiwan, the toppings are mixed into the rice batter before steaming, allowing the pudding itself to absorb the flavors of the sauce and ingredients. Which style is your favorite?
據說台灣北部的碗粿是像這樣，米糊在下，料在頂端。南部的碗粿則是料與米糊攪和後一起蒸，碗粿本體會有醬料及配料的味道，你喜歡哪一種呢?

🥣Ingredients:
100 g Rice flour
1 tsp Potato starch
400 ml Water
1/2 tsp Salt
1/2 tsp Vegan seasoning (Mushroom powder)
1/4 tsp White pepper
1 tbsp Vegetable oil
20 g Dried radish
6 g Dried shiitake mushroom
5 g Vegan mince
4 g Ginger
1 tbsp Vegan mushroom oyster sauce
some Coriander

#碗粿



14/04/2026

｜Taiwanese traditional crispy crepe•古早味麥仔煎｜In the early agricultural society, when nearly every household in Taiwan used flour and resources were not very abundant, people would perhaps, especially during festivals, use some flour, peanut powder, and sugar to pan-fry a simple yet delicious crepe–"Mai Zai Jian".

Today, Mai Zai Jian has become a popular street snack. From time to time, you can see roadside carts carrying stacks of them in different flavors: red bean, peanut, sesame, taro, brown sugar, and even chocolate.

As fortunate as we are now, we can use milk or plant-based milk to enhance the flavor of Mai Zai Jian: the crispy outer layer paired with a soft, chewy, sweet filling. Let’s give it a try together.

🌾Ingredients:
200 g Cake flour
250 g Oat milk
50 g Sugar
6 g Baking powder
1 piece Egg
1 tbsp Sesame powder
1 tbsp Powder sugar
a pinch Salt

👆Full recipe link in bio 完整食譜在自介連結(Patreon).👆

那個幾乎台灣家家戶戶都使用麵粉的早期農業社會，物資不是很充足，或許在過節的時候，特別用一些麵粉、花生粉跟糖粉，煎出了簡單又好吃的麥仔煎
現在麥仔煎已經成為街頭小吃，偶爾會在路邊看到推車上載著一疊不同口，紅豆、花生、芝麻、芋頭、黑糖，甚至巧克力
幸福的我們，可以用牛奶或植物奶來增加麥仔煎的風味，外皮煎過的香氣以及軟Q香甜的內餡。一起來試試吧！

#麥仔煎
#麵粉煎
#古早味

13/04/2026

｜Taro and Sweet Potato Balls in Ginger Syrup with Black Sugar ・薑汁黑糖地瓜芋圓｜

If you love that feeling in Studio Ghibli’s "Spirited Away"—where red lanterns light up the narrow, nostalgic alleys—you’ll definitely feel a connection with Jiufen. 🏮

Besides its winding mountain paths, this town is best known for its Handmade Taro Balls. But even if you’re suddenly craving them, you don't actually need to squeeze through the crowds in Jiufen; we can make this comforting treat right at home.

So, what exactly are these taro balls? These colorful, chewy (QQ) little gems are made by steaming fresh sweet potatoes and taro, mashing them up, and then slowly kneading them with starch. Served in a warm bowl of Ginger Brown Sugar soup with a hint of spice, it’s the ultimate comfort food for a chilly night. 🥣

🏮Ingredients

170 g Sweet potato
170 g Taro
40 g Sugar
97 g Tapioca starch
a bowl of Ice water(for cooling)
1000 g Water
100 g Ginger
150 g Black sugar

👆Full recipe link in bio 完整食譜在自介連結(Patreon).👆



#芋圓

02/04/2026

｜Mugwort Rice Cake ( Caozaiguo )・草仔粿｜

In Taiwanese tradition, offering Mugwort Rice Cakes during ancestral worship is a way to pray for the safety, prosperity, and success of future generations.
The outer dough is kneaded with seasonal mugwort or cudweed, typically filled with shredded dried radish or red bean paste. However, the rare "Savory Mung Bean" filling is the one that left the deepest impression on me.
Recreating this nostalgic flavor from memory, I steamed them on banana leaves harvested from my father’s little garden. When the steam billows up, the delicate sweetness of the banana leaves captures the essence of the perfect Mugwort Rice Cake.

💚Ingredients:

140 g Mung beans
23 g Ginger
2 tsp Salt (2 g)
a little Olive oil

180 g Glutinous rice flour
40 g Rice flour
50 g Sugar
4 g Mugwort powder
160 g Water
4 Banana leaves / Parchment paper
a little White sesame oil

👆Full recipe link in bio 完整食譜在自介連結(Patreon).👆

在台灣習俗中，祭祖時常用草仔粿祈求子孫平安、招財順利。外皮揉入了時令的艾草與鼠麴草，通常包裹著蘿蔔絲或紅豆泥，但我對「鹹綠豆」這款少見的口味特別記憶深刻。

這次憑著記憶，親手研究出這款懷舊滋味；最後墊上來自父親小菜園裡的香蕉葉一起炊蒸。當蒸氣撲鼻而來時，那股淡淡的蕉葉甜香是我心中最完美的草仔粿。



#草仔粿

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