Taiwanese American Fusion Cuisine

Discover a fusion cuisine inspired by trips to Taiwanese restaurants in New York, as much as trips to Taiwan.

Access a new Taiwanese American cuisine without traveling far

In this course, you will see Taiwanese food ‘through the lens’ of chef Trigg Brown, and learn about a different culture and a different kind of food that you might not have seen before.

He will walk you through seven different recipes that will familiarize you with basic ingredients from Asian markets that anyone can access, along with techniques that together will provide an entry into understanding Taiwanese cuisine.

At the end of this course you will:

  • Know how to work with a range ingredients commonly available from Asian markets
  • Know how to prepare a range of Taiwanese American fusion dishes
  • Understand the cultural exchange that takes place between Taiwanese and American cuisines.
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Course Syllabus

Course Content

Chapter 1 - Presentation and recipe book
Chapter 2 - About Taiwanese American Cuisine
Chapter 3 - Marinated Cukes
Chapter 4 - Scallion Pancakes
Chapter 5 - Fried Eggplant with Black Vinegar, Labneh, and Spiced Cashews
Chapter 6 - Fan Tuan
Chapter 7 - Wuyuzi Mian
Chapter 8 - Beef Roll
Chapter 9 - Lu Rou Fan
Before you go

A mix of cultures, ingredients and techniques that led to a new cuisine all of its own

What you'll learn

You will learn to make famous Taiwanese scallion pancakes, a versatile recipe, great for breakfast, or as a bread side dish for any meal.

Fan Tuan is a common and quick ‘on the go’ breakfast item. You will learn a simple method to cook glutinous rice and use it in a way you have never had before.

You will learn to make Lu Rou Fan, an aromatic slow cooked pork based sauce, perfect for transforming a simple bowl of rice.

Discover Wuyuzi Mian, a fusion version of an Italian dish, Spaghetti Bottarga, an excellent example of cultural exchange within Taiwanese food that could resonate, especially if you are a pasta fan.

Who is it for?

If you like to eat in fusion restaurants or Chinese restaurants and would like to cook this food at home, this is a great course for you to start grasping the basic elements of this cuisine.

What you’ll need

  • Chopping board
  • Knives
  • Microplane grater
  • Frying pan
  • Pots
  • Pan suitable for deep frying
  • Strainers
  • Plastic wrap

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See what our Members are saying

How to prepare a different meal

I love cooking and this course has sparked my interest in venturing into more delicious meals to present and practice the savory side.

Erin Brown

Meet your Instructor

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Owner and Chef, Win Son, and Win Son Bakery, New York

Chef Trigg Brown endeavors to bridge guests with food that isn’t always easy to access without travelling far.

About Scoolinary

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Frequently Asked Questions

Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.

The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.

We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.

If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.

What's included?

  • 2 h 5 min HD video
  • 7 recipes
  • 28 lessons
  • Recipe e-book (English, Spanish, French)
  • 8 Quizzes
  • Certificate

Available languages

  • Español, English (VO)
  • English, Español, Français, Italiano (BETA), Português (BETA), Deutsch (BETA)
  • Medium

Ratings and Reviews

Avg. Rating
16 Ratings
What's your experience? We'd love to know!
Erin Brown
Posted 4 weeks ago
How to prepare a different meal

I love cooking and this course has sparked my interest in venturing into more delicious meals to present and practice the savory side.

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