Taiwan-fu tamago kureepu / dan bing / Taiwanese egg crepes

Found both on the street and at specialty takeout & eat-in eateries, egg crepes with various fillings are one of the many breakfast choices in Taiwan. Dan bing with ham was my usual choice at an eatery near my work. The crepes presented here are adapted from a Japanese translation of a Taiwanese cookbook by Zhou Qingyuan (周清源). To lower sodium content, I skip the salt and use cold milk instead of cold water. Below is my current favorite combination with alderwood smoked salmon, a Pacific Northwest specialty, and Thai basil with a note of anise.

Whole recipe (2 dan bing egg crepes with fillings, without dipping sauce):
533 calories; 22.9 g protein; 20.4 g fat; 59.7 g carbohydrate; 56.9 g net carbs; 269 mg sodium; 427 mg cholesterol; 2.8 g fiber

Satsumaimo to ebi no tai reddo karee / Thai red curry noodles with sweet potatoes and shrimp

Once ingredients are prepped or chopped, it takes less than 30 minutes to cook this tasty, warm and filling dish served with noodles of your choice. Shoyukoji soy sauce rice malt and kurozu brown rice vinegar work their magic yet again here to minimize the amount of nampla as well as sodium-loaded red curry paste.

1/2 recipe (curry only, noodles are excluded):
311 calories; 16.2 g protein; 14.7 g fat; 30.0 g carbohydrate; 24.3 g net carbs; 622 mg sodium (with shoyukoji made of 50% reduced-sodium soy sauce); 99 mg cholesterol; 5.7 g fiber

Ika to tai bajiru no sotee / calamari and Thai basil sauté

A quick lunch I used to eat routinely at a local diner in Bangkok. The combination of somewhat sweet sauce with perspiration-inducing hot peppers and Thai basil is addictive. When I asked for four little Thai peppers in the dish after many months of gradually becoming accustomed to the spiciness, chef mom and her assistant daughter cheerfully clapped their hands.