Friday, June 21, 2013

Spicy Three Cup Chicken (San Bei Jin)

Recently a long time friend of mine came to visit.She brought a full pack of Thai's basil for me.The only way I know to use this Thai's basil is to cook 3 cups chicken (San Bei Ji).San Bei Ji is a popular Chinese dish that serve particularly at Taiwanese restaurant.I like my dish spicy,so this time I added dried chili pepper and ginger when braising the whole chicken with rice wine,soy sauce and sesame oil.All these exotic seasoning and herbs absorbs into the chicken meat while braising a low flame for an hour really make the meat taste so smooth and tangible.I guess every cook like to create their own version of 3 cup chicken accordingly to their own taste bud.
This post is going to be my last post before I leave for my summer vacation tomorrow.In the coming weeks you will see more Malaysian or Chinese food make by my beloved mom..My mom dishes is 10 X better than mine and her cooking skill is fast,easy and beautiful,not to said the food taste delicious too!!


1 whole chicken about 5 lbs,clean and chop into small pieces
6-7 sprig Thai's basil,use leaves only
10 dried red chili pepper,washed
3-4 inch old ginger,peeled and slices
1 bulb fresh garlic,peeled and chopped


1/4 cup soy sauce
1/2 cup shaoxing wine or Chinese rice wine
1/4 cup sesame oil
4 tbsp vegetable oil
2 tbsp brown sugar
1 tsp caramel sauce  or dark soy sauce*optional*
salt to taste


1:Heat wok at high heat with oil,garlic and ginger.Sauteed for 1 minute or until fragrant. Then add in dried red chili pepper,keep stirring until popping.
2:Add in chicken,rice wine,soy sauce and sesame oil.Lower heat/flame and cover wok with lid.Simmer the chicken for 30 minutes.Use spatula to stir the chicken from time to time.Add in basil and the rest of the seasoning.Keep simmer for another 20 minutes.
3:Check the seasoning.Dish out and serve warm with steamed rice.

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Monday, June 10, 2013

Stir-fry Char Kuey Teow (Flat Rice Noodle)

Char Kuey Teow is a popular hawker food in Malaysia .Either you're Chinese,Malay or Indian ,you will love this dish very much to heart.To find a good and fragrant (wok hei aka wok flame )Char Kuey Teow stall is not an easy task.I'm dying for a plate of nice wok hei char kuey teow but I live in suburb New York not in NYC area.So getting a plate of yummy delicious Malaysia char kuey teow is out of question.The best way is to make this dish myself at home even thought it's not as best as the one sold in the Malaysia restaurant but beggar can't be choosy,right??


1 sheet fresh hor fun ( flat rice noodle),cut 1/2 inch
2 eggs
1/2 lb baby choy sam (green mustard) washed and cut 2 inch
1 lb taugeh ( bean sprout),clean
200 gm minced chicken.
100 gm pork,slice
4-5 cloves garlic,peeled and miced

2 tbsp soy sauce
1 tbsp chicken bouillon powder
1 tbsp caramel sauce
1 tsp ground pepper
1 tbsp ground chili

2 tbsp oyster sauce
3-4 tbsp vegetable oil

3-4 tbsp fried shallot
fried bak-U bok(fried lard)


1:Heat wok with oil at high heat.Add in garlic fry for 30 seconds then add in minced chicken and slices pork.Keep stirring for 2 minutes.Add in eggs,scramble ,then set aside.

2:Add in hor fun and all the seasoning,Use chop sticks and spatula to stir the noodles.Make sure loose up the noodle well not mesh it up.

3:Toss in scramble eggs,choy sam ( green mustard) and bean sprout,stir well for less than 1 minute.Check the seasoning .

4:Dish out and sprinkle some fried shallot and fried lard.Serve warm immediately.

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Saturday, June 1, 2013

Fried Sambal Gizzard

Gizzards is the only by products that I will eat from the chicken beside chicken meat.I like my gizzard deep fried first before stir-fry with spicy dried shrimp paste paste.It's really taste good and delicious!!

1 pound gizzard,clean and washed
1 tsp salt
1 tsp tumuric powder
1 tsp ground garlic powder
1 tsp sugar
1/2 cup all purpose flour
1/2 cup vegetable oil

3 tbsp sambal-belacan-paste
1 tbsp sugar
1 tsp salt
1 tsp tamarind powder

1 medium onion,peeled and slices
1 small bell red pepper,slices
1 stalk scallion,cut

1:Marinate gizzard with ingredients (A) except all purpose flour for 30 minutes or longer.Heat oil in fryer to 350 F.Coat gizzards with flour,shake the excess flour away.
2:Deep fry gizzards for 5 minutes or until the outer layer crisp.Remove fried gizzards from fryer,set aside.
3:Heat wok with some oil,add in ingredients (B) and fried gizzard,stir-fry well.Then add in all the vegetables.Check the seasoning.
4:Dish out and serve warm with rice or noodles.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917atyahoodotcom. To know more about my life or my kitchen you can always hop over to my other 2 blog.