Dan-Bin

Introduction

History

Dan-Bin is a popular breakfast dish in Taiwan, where it is often sold by street vendors as a convenient and tasty meal on the go. The name "Dan-Bin" translates to "egg pancake" in English, referring to the egg that is cooked and wrapped in the tortilla.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to cook the bacon until it is crispy to add a nice crunch to the dish.

- Make sure to spread the salsa evenly over the bacon to ensure every bite is full of flavor.

- Use a non-stick skillet to prevent the egg from sticking and make it easier to flip the tortilla.

Serving Suggestions

Dan-Bin can be served with a side of fresh fruit or a small salad for a complete meal.

Cooking Techniques

Be sure to cook the egg quickly to prevent it from becoming rubbery.

- Use a spatula to carefully flip the tortilla to ensure it stays intact.

Ingredient Substitutions

Use flour or whole wheat tortillas instead of corn tortillas.

- Substitute the bacon with ham or sausage for a different flavor profile.

Make Ahead Tips

Dan-Bin can be prepared ahead of time and stored in the refrigerator for up to 2 days. Simply reheat in the microwave or on the stovetop before serving.

Presentation Ideas

Serve Dan-Bin on a plate with a sprinkle of chopped cilantro or green onions for a pop of color.

Pairing Recommendations

Dan-Bin pairs well with a cup of hot coffee or tea for a complete breakfast experience.

Storage and Reheating Instructions

Store any leftover Dan-Bin in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until warmed through.

Nutrition Information

Calories per serving

Dan-Bin contains approximately 250 calories per serving.

Carbohydrates

Dan-Bin contains approximately 20 grams of carbohydrates per serving.

Fats

Dan-Bin contains approximately 10 grams of fat per serving.

Proteins

Dan-Bin contains approximately 15 grams of protein per serving.

Vitamins and minerals

Dan-Bin is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

Dan-Bin contains eggs and wheat (tortilla) which may be allergens for some individuals.

Summary

Dan-Bin is a balanced meal that provides a good mix of carbohydrates, fats, and proteins along with essential vitamins and minerals.

Summary

Dan-Bin is a delicious and satisfying breakfast dish that is easy to make and full of flavor. With a balance of carbohydrates, fats, and proteins, it is a nutritious way to start your day. Enjoy this Taiwanese-inspired dish for a quick and tasty meal anytime.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. I had heard about Dan-Bin from a friend who had traveled to Taiwan and raved about the delicious dish. She described it as a traditional Taiwanese street food made with savory minced pork, pickled vegetables, and a crispy pancake-like crust. My mouth watered just thinking about it, and I knew I had to learn how to make it.

I reached out to my friend and begged her to share the recipe with me. She kindly obliged, but warned me that Dan-Bin was no easy feat to master. It required precision and patience, she said, as well as a good understanding of the balance of flavors that made it so unique.

Undeterred, I set out to make Dan-Bin in my own kitchen. I gathered all the ingredients – ground pork, pickled vegetables, flour, water, and spices – and got to work. I started by mixing the flour with water to make a dough, then rolled it out into a thin circle. Next, I sautéed the pork with garlic, ginger, and soy sauce until it was fragrant and cooked through.

As the pork cooled, I spread it onto one half of the dough circle, leaving a border around the edges. I topped the pork with a generous serving of pickled vegetables, then carefully folded the other half of the dough over the filling. With a fork, I crimped the edges of the dough together to seal the Dan-Bin shut.

I heated a skillet on the stove and brushed it with oil, then gently placed the Dan-Bin into the pan. I cooked it on one side until it was golden brown and crispy, then flipped it over to cook the other side. The smell that wafted through my kitchen was intoxicating – a mix of savory pork, tangy pickles, and the toasty aroma of the crust.

When the Dan-Bin was cooked to perfection, I removed it from the pan and let it cool slightly before cutting it into wedges. I couldn't wait to taste my creation, and when I finally took a bite, I was blown away. The flavors were rich and complex, with the pork and pickled vegetables complementing each other perfectly. The crispy crust added a satisfying crunch to every bite.

I knew then that I had unlocked the secret to making Dan-Bin, and I was eager to share my newfound recipe with friends and family. I hosted a dinner party and served the dish as the main course, watching with pride as everyone devoured their plates and asked for seconds.

Since then, Dan-Bin has become a staple in my cooking repertoire. I have made it countless times, tweaking the recipe here and there to suit my taste preferences. Each time I make it, I am reminded of the journey I took to learn how to make this delicious dish – a journey filled with excitement, experimentation, and ultimately, success.

Now, whenever I crave a taste of Taiwan, I simply whip up a batch of Dan-Bin and transport myself back to the bustling streets of Taipei. And as I savor each bite, I am grateful for the friends who inspired me, the flavors that tantalize my taste buds, and the memories that I have created in my own kitchen. Dan-Bin will always hold a special place in my heart, as a reminder of the joy that comes from learning and mastering a new recipe.

Categories

| Bacon Recipes | Corn Recipes | Ham Recipes | Taiwanese Recipes | Taiwanese Snacks |

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