Why “Three-Cup”? It refers to one cup of sesame oil, one cup of soy sauce and one cup of rice wine. Of course, this amount is for cooking a lot of chicken. When you are cooking for less chicken, be sure to scale down these three ingredients to 1:1:1. Oh, and basil leaves is a MUST– the basil fragrance really enhances this dish.
Three-Cup Chicken 三杯鷄 (serves 2)
Three-Cup Chicken 三杯鷄… Yum! The sauce is so finger licking good that you’ll want to refill your rice bowl.
12 chicken wing mid joints– cut into half — see note below
2 tsp salt
3 slices ginger– thinly sliced
5 cloves garlic– chopped
3 hot red peppers– chopped
2 tbsp sesame oil– see note below
3 tbsp rice wine
3 tbsp soy sauce
1 tbsp sugar
Handful of Thai basil leaves– see note below
- Wash mid joints and remove any tiny pieces of broken bones. Season with salt for 30 minutes.
- Heat a wok on high heat and pour in sesame oil. When the wok gets smoky, add in chicken pieces. Sauté on high heat until the chicken turns lightly brown and the meat is almost cooked.
- Add in ginger, garlic and pepper. Sauté until the aroma comes out.
- Stir in rice wine and soy sauce. Turn down the heat a little, and stir until the meat is cooked through and sauce thicken slightly (if your meat is more on the raw side, you can also cover with a lid at this step so the meat cooks faster).
- Add in basil leaves. Stir a few times until basil leaves soften. Dish out. Serve hot immediately with steamed rice.
- Chicken Mid Joints: I am not good at making big chop with my cleaver knife– the bones always never have a clean cut and the meat pieces are sometimes crumbly… and not to mention the raw meat juice splashing everywhere on my kitchen counter. So, my solution is chopping the wing mid joint when they half frozen, without washing– the process is much easier to manage and way less splashing. Wash the meat and remove any tiny broken bone pieces after chopping. Alternatively you can use boneless chicken thigh pieces, but I prefer bone-in for better flavor.
- Sesame Oil: Typically the amount of sesame oil is same as rice wine and soy sauce, but I cut down to 2 tbsp (you can even use 1 tbsp) and use chicken fat rendered from high heat sautéing.
- Thai basil leaves: After adding basil leaves to cooking, cook briefly until the leaves soften then dish out so the fragrance of the leaves stay with the meat.
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Mexican dinner at our house used to be marinated beef flap meat and chicken that Richard grill and then cut into pieces as make-your-own burritos fillings, serve along shredded lettuce, tomatoes, salsa, guacamole, sour cream,shredded cheese and tortilla. But here’s the thing: I don’t even marinate the meats– we always buy it pre-marinated from Mexican grocery. So it’s not really proudly from my kitchen… until I found this Chili Colorado recipe and try it out. It’s a process, but definitely worth the effort. I don’t follow the recipe exactly, so I don’t know if it’s authentic Mexican flavor. But the Chili Colorado is delicious and my family loves it~~ I am happy! 🙂 Ok, my next Mexican food challenge would be Spanish rice (I’ve been buying Spanish rice from Mexican restaurant… shhh!)
Chili Colorado (serve 6-8 people, adapted from David’s Free Recipes.com)
4-5 lbs chuck roast or beef short rib chuck– see note below
fresh ground black pepper
granulated garlic/garlic powder
water to almost cover the meat
2 cups of Chili Colorado sauce– see below for recipe
- Trim off any excess fat of the meat, and cut into 1-2 inch chunks.
- Heat up a frying pan on medium high heat, add 1/2 tbsp cooking oil. When the frying pan starts to get smoky, add in some beef chunks (do not crowd the pan with too much meat, or it will not brown nicely), and sprinkle a (more less) thin layer of meat seasoning on top of meat. Flip the meat when the bottom is browned, and repeat witha thin layer of seasoning. Transfer cooked meat to a large stock pot. Repeat this meat searing process in several batches.
- Turn off heat and add 4 cups to the frying pan, use a spatula/ wooden spoon to scrap off any seasoning stucked to the pan. Add this water to the meat, and fill the pot with extra water to almost cover the meat.
- Turn on high heat to bring the pot to a boil, then lower heat to medium low, covered and simmer for 1 hour (you prepare Chili Colorado sauce during simmering if the sauce is not ready).
- Stir in Chili Colorado sauce to mix well. Covered, continue to cook on medium low heat for additional 1.5-2 hours. Stir occasionally. The meat will get more tender the longer it cooks, and the sauce will slightly thicken. Turn up the heat a little towards end of cooking time if the sauce is too watery (aka too much liquid), but be sure to stir often to prevent burn at the bottom. Add salt to taste. Serve hot with Spanish rice, beans, salad and warm tortillas.
- Meat choice: I prefer boneless beef short rib chuck. It’s a more expensive cut of meat, but the marbled fat makes the meat very tender and moist after cooking. Chuck roast is cheaper, but I find the meat is tender but on the dry side.
- I always think Chili Colorado can be beef or pork version, but I have been wrong all these time~ Chili Colorado is for beef ONLY. The pork version is called Carne Adovado.
Chili Colorado Sauce Recipe (yields 2 batches, about 2 cups each batch– adapted from David’s Free Recipes.com)
2oz. dry pasillo chilis (dry pablanos)
1 1/2oz. dry guajillo chilis (dry Anaheim chilis)
3 1/2 cup water
1 red bell pepper
2-3 jalapeno or Serrano peppers (adjust spicy level to your liking)
1 big onion
6-8 cloves fresh garlic
3 1/2 cups water
1 tsp salt
1 tsp dry oregano
1 tsp chili powder
1/2 tsp ground cumin
Method for Chili Colorado sauce:
- Remove the stems of dry pasillo chilis and guajillo chilis. Cut into pieces and add in 3 1/2 cup water. Microwave for 2 minutes. Let chilis soak in water while you prepare other ingredients.
- Remove stems of red bell pepper and jalapeño/Serrano pepper. Cut into chunks. Cut onion into chunks too.
- Add softened chilis, red bell peppers, jalapeño/Serrano peppers, onion, and soaking water to a blender. Blend until smooth.
- Heat up a saucepan on medium high heat, add 1 tbsp cooking, blender mixture and seasonings. Stir constantly for 5 minutes (beware that the sauce at this liquid-ty stage will splash, by stirring constantly you can reduce splashing). Reduce heat to medium to medium low, continue stirring and cooking, until the liquid evaporates and sauce thickens to about 4 cups. The sauce is ready for use. Extra sauce can be frozen after cooling completely.
- Red bell pepper: original recipe uses green bell, but I prefer red bell because it brings out more of the beautiful reddish color of Chili Colorado sauce.
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I am not a fan of sandwiches. However, Crab Melt is a different story. The first time I had a crab Melt was on a family road trip north to Oregon. We stopped by a coastal town called Brookings (southern coast of Oregon) to have lunch at a marina that has seafood eateries. The family ordered some Crab Melt’s, fish n chips, grilled oysters and smoked salmon dip (best SS dip!) from two different stores. Everything was so fresh and good, and the whole family falls in love with Crab Melt ever since. Since the trip I have been trying to creat the same flavor of the sandwich that we had in Oregon. After a couple of recipe fine tuning I’m finally happy with the result.
Making Crab Melt is pretty much an easy assembly job. However, qualitied ingredient plays an important role to make it a good eat. Obviously you don’t want to waste Alaska King Crab meat on this sandwich, but please don’t use cheap crab or fake crab meat. Using some random cheese will throw the flavor off… etc. Please check out my note at the bottom for more details. Okay, let’s get started before the crab season is over!
Crab Melt… from the buttery golden crunchy crust, to the generous amount of sweet crab meat and Asiago cheese in the filling, with just enough Mozarrella cheese to bind together. Mmmm… now this IS good eat!
Crab Melt (makes 5 sandwiches)
1 Dungeness crab– pick out the meat– see note below
3/4 cup freshly shredded Asiago cheese– see note below
1/4 cup freshly shredded Parmesan cheese– see note below
2/3 cup shredded Mozzarella cheese– see note below
10 big slices French bread– see note below
Butter to spread on bread
- Spread butter on one side of the bread. Lightly brown the bread slices (buttered side face down) on a sauté pan/skillet/griddle. Transfer bread to tray/plates with buttered side face up.
- Combine Asiago cheese and Parmesan cheese. Sprinkle generous of cheese mixture on top of the bread, followed by Mozarrella cheese.
- Spoon generous amount of crab meat over Mozarrella cheese on 5 slices of the bread ONLY. Microwave all 10 slices about 1 minute until the cheese is slightly melted.
- Now find the bread partners– carefully flip over cheese slices over crab meat slices. Butter the top and bottom of the sandwiches, and grill on sauté pan/skillet/griddle until golden brown on both sides. Use a spatula to press down sandwiches to help bind the cheeses together. Serve fresh and hot.
- Crab meat: I like to use Dungeness crab meat but feel free to use any crab that is meaty and has a sweet taste. It’s best to use fresh crab (aka bought alive). Avoid using crab meat in a can or a tub as those are usually sourced in different country (different water, different taste…). Hand pick crab meta can take some time, but it can be done ahead of time and refrigerated (2-3 days) until ready to use.
- Asiago/Parmesan cheese: I find the cheese flavor goes very well with crab meat. Gruyere cheese is a good choice too. Because these cheeses taste salty so you don’t need to add salt to crab Melt. Avoid using Cheddar/Fontina/Gouda these sort of cheeses as they are too salty and will over power the delicated mild flavor of crab meat.
- Mozarrella cheese: I use this cheese only to bind the sandwich breads together. Don’t use too much Mozarrella cheese or you will have very cheesy sandwiches and won’t be able to taste the crab meat.
- French bread: I prefer French bread but you can use any bread you like. Avoid breads that have big air pockets such Ciabatta and Pugliese (fillings will fall out), or baguette (unless you like the chewiness).
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Posted in Cooking, Veggie - Pickled Assorted Vegetables 涼拌什錦泡菜, tagged appetizer, chayote, cold dish, daikon, kohlrabi, Persian cucumber, Pickled Assorted Vegetables, pickled food, side dish, sushi vinegar, 涼拌什錦泡菜 on November 11, 2014|
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Pickled Assorted Vegetables 涼拌什錦泡菜
Pickled Assorted Vegetables Recipe 涼拌什錦泡菜
1/2 stick carrot
5 Persian cucumbers
1/4 stick daikon
3 gloves garlic– chopped
1-2 red hot peppers– chopped
- Prepare chayote: Peel off the skin and remove the core. Rinse to remove the sliminess of the chayote. Cut into small bite size. Put in a bowl and sprinkle some salt (no more than 1/4 tsp). Rub salt into chayote with your fingers. Set aside for it to draw out the liquid. Rinse with water , then squeeze out as much water as possible. Pat dry.
- Prepare kohlrabi: Remove the outer skin of kohlrabi, then cut into small thin size. Put in a bowl and sprinkle some salt (no more than 1/4 tsp). Rub salt into kohlrabi with your fingers. Set aside for it to draw out the liquid. Rinse with water , then squeeze out as much water as possible. Pat dry.
- Prepare carrot: Peel off the skin and remove both ends. Cut into small bite size. Put in a bowl and sprinkle some salt (no more than 1/4 tsp). Rub salt into carrot with your fingers. Set aside for it to draw out the liquid. Rinse with water , then squeeze out as much water as possible. Pat dry.
- Prepare cucumbers: Remove both ends and the core of cucumbers. Cut into small bite size. Put in a bowl and sprinkle some salt (no more than 1/4 tsp). Rub salt into cucumbers with your fingers. Set aside for it to draw out the liquid. Rinse with water , then squeeze out as much water as possible. Pat dry.
- Prepare daikon: Peel off the skin and remove both ends. Cut into small bite size. Put in a bowl and sprinkle some salt (no more than 1/4 tsp). Rub salt into daikon with your fingers. Set aside for it to draw out the liquid. Rinse with water , then squeeze out as much water as possible. Pat dry.
- Combine all vegetables, garlic and peppers in a large bowl (non metal, non plastic). Add enough sushi vinegar to cover half of the vegetables. Then add enough water to barely cover the top of vegetables. Add sugar to taste. Stir with a spoon until sugar dissolves. Cover and let it sit in the fridge for at least 1 day for the marinade to soak in. Stir the vegetables the next day and continue chilling in the fridge. Pickled vegetables last at least 2 weeks if kept well in fridge. Be sure to use a clean dry spoon to take out a portion for consumption.
- How to pick kohlrabi: Pick young kohlrabi that is more greenish rather than pale color, preferably with a little green leaves on the top. Old kohlrabi will have tough, chewy fibers/roots throughout the vegetables that make it impossible to use for making dishes.
- How to pick cucumbers: Always pick cucumbers that are firm. There should not be any wrinkles on the skin or else it’s not fresh.
- How to pick daikon: Pick daikon with smooth skin. Check the cut stems– they should look freshly cut. Put daikon in your hand and it should feel heavy to you. If it doesn’t feel heavy the daikon might be old or hollow inside.
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Thai Ground Pork Stir Fry with Basil ‘Pad Krapow’
Like many other Thai foods, this is a very appetizing dish that goes very well with fragrant jasmine rice. I just made it a few days ago and now I’m in the mood of making it again!It’s very easy to prepare, and I guarantee your belly will be satisfied, adding bowls and bowls of jasmine rice to go with it 🙂
Thai Ground Pork Stir Fry with Basil ‘Pad Krapow’
Thai Ground Pork Stir Fry with Basil ‘Pad Krapow’ (serves 2-3 people):
1/2 ground pork (optional– lightly seasoned with little salt and ground white pepper)
1 tbsp rice cooking wine
3 cloves garlic– chopped
3-4 Thai red hot peppers– chopped
1/2 medium onion– diced
1/2 red bell pepper– diced
handful Thai basil leaves
Seasoning sauce (mix well):
2 tbsp soy sauce
2 tbsp fish sauce– “Three Crabs” brand preferred
1 tsp sugar>
juice of 1 lemon or lime
- Add 1 tbsp cooking oil to a hot wok. Add ground pork. Stir the meat to have a roughly even layer (not a big lump). Fry til the bottom is slightly brown. Stir around to loose up the meat. Add cooking wine (a must!) to remove any meat smell/taste.
- Add in garlic and red hot peppers. Stir until it gets aromatic.
- Add in seasoning sauce. Cook for 1-2 minutes for the pork to soak up the flavor. When the sauce is almost dry, add in diced onion and red bell pepper and stir a few times.
- Add in basil leaves and make a few stirs, until the basil leaves are wilted. Dish out and serve immediately with jasmine rice.
- Thai basil leaves— Use Thai basil, not sweet basil which is used in western cuisine. And don’t be stingy about it– it’s the soul of this dish.
- If lime is used, you might need a little more sugar to balance the sour taste.
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Posted in Cooking, Veggie - Roasted Peppers with Century Eggs 燒椒皮蛋, tagged appertizer, century eggs, cold dish, 燒椒皮蛋, jalapeno peppers, peppercorn oil, red bell peppers, roasted peppers, Roasted Peppers with Century Eggs, side dish on November 19, 2013|
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Yes, century eggs! The egg white part looks like clear brown jelly sometimes with needle marks like snowflakes, and it tastes like harden jelly, a bit rubbery with a very mild flavor. The greyish yolk, however, carries a pungent smell and more flavorful. Sometimes the yolk is a bit soft in the center, as you slice through the gooey yolk will stick to the knife. For preserved eggs, I like salted eggs better than century eggs. However, one time when I tried this cold appetizer at a Hunan restaurant and I fell in love with it. It is quite easy to make. The combination of roasted peppers (sweet and spicy) and century eggs blends pretty well; a great side dish to go with just a bowl of steam rice. If you can take spicy foods and century eggs, try it out.
Roasted Peppers with Century Eggs 燒椒皮蛋
Roasted Peppers with Century Eggs 燒椒皮蛋 Recipe
2 red bell peppers
6 fresh jalapeno peppers
2 century eggs
1 tbsp black rice vinegar
2 tbsp soy sauce
1 tsp sesame oil
1 tsp peppercorn oil 花椒油
- Cut bell peppers in half, remove stems and seeds. Drizzle with little oil and roast in the oven at 375°F for about 30 minutes. Cool then peel off the skin. Cut into strips.
- Fire roast jalapeno peppers directly on top of flame until the skin turn black completely. I always put jalapeno peppers on a skewer, and roast them directly on the flame on my gas stove top. At first the skin will make little crackling sound then it will start blacken, but hardly any smoke. When the peppers are blackened, remove from flame and cover them with a paper towel for a couple of minutes. Use the paper towel to rub off the blackened skin and remove the seeds. Cut into strips.
- For century eggs, remove the shells and cut into thin wedges.
- Put bell peppers, jalapeno peppers, century eggs and seasoning a bowl. Toss gently to mix the flavor well. Serve immediately. Do not mix in seasoning if serving the dish later as it will becomes watery.
- Only mix in seasoning a few minutes before serving or the dish will get watery the longer it sits in the seasoning sauce.
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I got some precooked Jonah crab claws at Safeway when it was on sale. Instead of dipping the crab meat in clarified butter or cooking it Malaysian buttery curry style, I decide to try something new~~ Singapore black pepper style! I did a very last minute recipe search online and used this recipefor reference.
OMG it was so good! For the mount of the crab claws I used, I think I put a bit too much peppercorns(on top of 4 red hot peppers in it)… It was VERY peppery and spicy, and yet I just couldn’t help licking the sauce on the shells, on my fingers (yes, it requires all ten fingers!). Now I have another delicious crab recipe on file :-). Next time I will try the recipe with fresh Dungeness crabs instead of pre cooked crab claws; I’m sure the flavor will get even better.
Black Pepper Crabs 黑椒炒蟹
Black Pepper Crabs Recipe (adapted from here, serves 4 people)
3 lbs precooked Jonah crab claws– see note below
4 slices fresh ginger– cut into thin strips
2 cloves garlic– minced
4 small red hot pepper– chopped
6-8 fresh curry leaves
3 tbsp oil
2 tbsp butter
Spices mix (combined together and grind fine, but not super fine):
1 1/2 tbsp black peppercorns
1 1/2 tbsp white peppercorns
1/4 tsp coriander seeds
Sauce mix (mix well to dissolve sugar, set aside):
3 tbsp sugar
3 tbsp oyster sauce
3 tbsp ketchap manis– see note below
4 tbsp hot water
- Make a few cracks on each claws if they are not cracked previously. Pat dry with a paper towel. If you prepare ahead of time, place cracked claws in bowl/container lined with paper towel. Cover and chill in the fridge. Bring to room temperature when you are ready to cook.
- Heat up a wok on high heat. Add oil, butter, ginger, garlic, red hot pepper and curry leaves. Fry until butter melts and the flavor comes out. Add crab claws and stir fry for a minute.
- Add in ground spices, stir to distribute evenly. Cook for another minute or until crab claws are heated through.
- Add in sauce mix, stir a few more times. Add a few more tbsp of hot water if you prefer more sauce. Dish out. Serve immediately.
- Crab claws: I used precooked crab claws this time because that was what I had at that time. However, I don’t suggest using frozen precooked crabs/crab claws as they usually taste nothing like crab– salty, tasteless, rubbery etc. I got lucky is time as my frozen precooked Jonah crab claws still tasted like crab. Fresh live crabs are the BEST for this recipe because of its fresh seafood flavor. If fresh crabs are used in this recipe, cut crabs into chunks, then follow the steps and cook crabs until it is just cooked through. Then add in sauce mix, stir for a few times before dishing out.
- Ketchap manis: This can be found in Asian grocery stores, in South East Asia food section. It is a thick morsel sauce, black in color and tastes sweet (‘ketchap manis’ means sweet sauce in Malay/Indonesian)
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