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Farm’s cocoa banquet features cocoa pork, cocoa chicken and cinavu

Farm’s cocoa banquet features cocoa pork, cocoa chicken and cinavu

2023-05-12

There are many cocoa farms in southern Taiwan, but one farm has developed a very special cocoa banquet. Chef Chu Tse-ju has themed the entire menu on cocoa. The bean shows up in both sweet and savory dishes, bringing a rich, fruit note to other home-grown ingredients. Even the cocoa leaves are used in a traditional indigenous recipe which you might not have tried before.

Tourists converge on this cocoa farm for a scenic meal. You can try chocolate ice cream, grown-in-Taiwan cocoa beans, and even cocoa-smoked streaky pork.

Consumer
It has a slight, savory, fragrance, and you can taste that sweet, fresh pork flavor.

There’s also a unique chicken dish.

Free-range chicken is fried on a hot flame, to get nice and crispy skin. Then it’s stir-fried with cocoa syrup that’s made right here on the farm.

Chu Tse-ju
Chef
The cocoa has notes of many different fruit flavors, like sugar apples, lychees and mangosteens. When you put it with the free-range chicken, the meat is more tender.

Consumer
The mixture of sweet and savory flavors is brilliant.

The cinavu is an Indigenous Taiwanese tradition. Various ingredients including millet, chestnuts and meat are wrapped tightly in a cocoa leaf, then steamed. When the parcel is opened, the air fills with an irresistible aroma.

Consumer
I’ve never had this before. I think it tastes fantastic.

Chu Tse-ju
Chef
We wrap the ingredients straight in the cocoa leaf. When you steam them, it brings in the fragrance of the cocoa leaves.

And the feast is served. The cocoa banquet invented at this farm uses this one little bean to elevate the flavors of all these simple local ingredients, giving visitors a unique culinary experience.

熱食蜜露雞.冰淇淋... 可可農場研發風味餐

2023-05-12

南台灣的可可農場不少,有廚師利用可可葉,果肉,甚至是果莢,研發出一系列風味餐,從熱食蜜露雞、可可茶皮炭烤五花肉,到甜點冰淇淋,風味獨特。帶您一起來嚐鮮。

到可可農場吃風味餐,除了可以品嚐巧克力冰淇淋,台灣本土生產的可可果,特殊果香還可以煙燻五花肉。

[[消費者]]
“就是有點鹹香,又吃得到豬肉甘甜的那種清爽。”

另一道雞肉料理也很獨特。

大火油炸放山雞,先炸出酥脆口感,再加上可可露拌炒,自家農場製造的可可露拿來入菜。

[[主廚朱澤儒]]
“很多元的水果香氣,裡面包含了釋迦、荔枝或者是山竹的香氣在裡面,搭配放山土雞,肉質比較Q彈。”

[[消費者]]
“甜鹹甜鹹的口味非常的不錯。”

還有融合原住民風味的吉拿富,包上小米、栗子跟肉塊等饀料,用可可葉緊緊包住,再開大火蒸熟,一拆開,香氣四溢。

[[消費者]]
“我是第一次吃,覺得口感真的很不錯。”

[[主廚朱澤儒]]
“直接用可可葉下去包覆,蒸出來的話會把可可葉的香氣帶進去。”

好菜上桌,農場研發的可可風味餐,把可可果各部位的特殊果香發揮得淋漓盡致,豐富了食材的口感。

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