I came to Asia to travel, I stayed for the Dan Bing.

To some, breakfast of champions is granola, and to others it’s bacon. For me, it’s Dan Bing. It’s also a book written by Kurt Vonnegut and it’s already tucked away into my backpack for a fast approaching month in Thailand… happy face.

Dan Bing, my daily fuel, is essentially an egg burrito. It’s a crepe or pancake made of water, scallions, and flour, I’ve read tapioca flour or green bean flour, correct me if I’m wrong. It’s slapped onto a fried egg, basted with a hot chilli paste, and I have mine made with fried onions, cheese, and bacon. Taiwanese usually opt for a corn and something concoction. Finally it’s drizzled with a sweet garlic soy noodle sauce.  This mighty meal, all for NT30 – NT40 ($1CAD), is a street snack favoured in Taiwan and mainland China.

I’ve tried to recreate this Chinese treat but I cannot and will probably never be as good as this woman. This is dan bing and this is my dan bing lady.

My food intolerances/allergies have recently spun wildly out of control, above and beyond the usual wheat intolerances I’ve been experiencing in the last few years and I’m SO SICK. Anyway, in light of this, I’ve been meandering the western supermarkets for allergy friendly ingredients and have been cooking a lot at home. Lately I’ve been making so much edamame. I am literally making batches by the pound. I’ve compiled a few recipes into one so good that I have to share it. Keep in mind I love my food so full of flavour that my lips burn when I’m done, so add ingredients to taste.

Garlic Edamame

Sauce

One stick of  butter room temperature
Worcestershire sauce
Minced garlic
Minced onions

Seasoning

Minced garlic
Sea salt
Pepper
Star anise

Mix the butter, garlic, onions, and worcestershire sauce together in a bowl. Boil edamame in well salted water. Melt the butter melange in a wok, and saute the remaining garlic in it until it starts to brown. Turn off heat and add edamame, blending it with the butter mixture. Sprinkle with sea salt, pepper, and star anise.

And to say I love Hi Chews is an understatement. I could eat a whole package is under 5 minutes. I’m a pusher and have people hooked all over the world. On a garam masala hunt one Saturday morning (a successfull one at that), in the basement of the Breeze Center in Taipei (Breeze Super), I came across a myriad of Hi Chews. The biggest selection I’ve ever seen. Even bigger than in Japan, considering all of these were imported from Japan. Orange, American Cherry, Durian, Fruit Punch, Cotton Candy, Candy Apple, Green Apple, Grape, Strawberry, Melon, Lychee. Jealous, Canada?