THREE CUPS CHICKEN/SAN BEIJI (三杯雞)

Three Cups Chicken / San bei ji ( 三杯雞 ) is a popular chicken dish in Chinese Cuisine. The dish originates from the Jiangxi Province of southern China, and is a specialty of Ningdu. However, it has become especially popular in Taiwan, so much so that it is said "a restaurant that cannot cook San bei ji is not a true Taiwanese restaurant."

Its name literally translates as "three cups chicken," referring to the sauce used for it.

For each chicken, a cup each of soy sauce, rice wine and sesame oil are added. Some Taiwanese believes that the traditional recipe called for a cup each of soy sauce, sesame oil and sugar, with added ginger and basil.

For today generations, nobody cook a big pot for a family of 4 or 5 and I change the recipe to a minimum serving.

INGREDIENTS :

2.5 lb chicken tight, cut into small pieces
40 ml sesame oil
1 tbsp garlic, coarsely chopped
1.5-inches ginger, thinly sliced
7 stalks green onions, cut into 1-inch length and seperate the white and green parts
8 pieces dried chilies, soaked and drained (if you don't like too spicy, reduce the chilies)

Marinate:
1 tbsp sesame oil
1 tbsp soy sauce

Seasoning:
1 tbsp dark soy sauce
80 ml light soy sauce
120 ml Shao Hsing Hua Tiau wine
1 tbsp sugar or to taste
50 ml water
salt to taste


METHODS :

1. Marinate the chicken pieces with the marinate ingredients for at least 1 hour or more before cooking.


2. On a large heavy skillet with a medium heat, saute the garlic, ginger, white part of green onions and dried chilies in the sesame oil until fragnant, about 3-4 minutes. Add in the marinated chicken pieces and toss for another 2-3 minutes, until lightly the chicken lightly browned.

3. Pour in the seasoning ingredients except the salt and let it come to a boil.

4. Reduce the heat and simmer covered for about 30 minutes. Then continue to simmer uncovered, for another 15 minutes or more until the sauce has reduced by half and chicken is tender. Stir occasionally while simmering.

5. When the dish is almost done, add the rest of the green onions and season with salt to taste.

6. Serve it hot with a bowl of steamed white rice and enjoy!!!

PEAR FRANGIPANE TART

This is a french recipe I adapted from Barbara Adams website called Beyond Wonderful. I used to buy this kind of dessert at pastries store but now I can bake fresh from my oven myself.

Last week, my sister gave me a bunch of pears from her house and I decided to make some pear tart to share. The tart came out to be the yummiest tart I ever had with the creamiest of the almond cream and the fruitiness of the poached pears. Let me share this recipe with all my dearest blogger friends and Happy Baking!!!

You need to poached the pears 1 day ahead (for method on how to poached pears, please go to this link) or you can buy it from a jar at grocery store.

INGREDIENTS :

For Pate Sablee Tart:

2 cups all-purpose flour
8 tbsp unsalted butter, cut into small pieces, chilled
1/2 cup confectioner's sugar
1/4 tsp salt
1 large egg, lightly beaten
1 tsp pure vanilla extract

Direction :

1. Pulse flour, butter, sugar and salt in a food processor just to combine, about 20 seconds.

2. Add egg and vanilla and pulse until the mixing just begins to hold together.

3. Dust hand with flour and evenly press the dough along the bottom and sides of a 9-inch fluted tart pan with removable bottom.

Note: The crust should be approximately 1/4-inch thick

4. Prick the bottom of the shell several times with a fork, cover with plastic wrap and put it in the freezer to keep it cold while you preparing the filling.



For The Frangipane /Almond Cream:

6 tbsp unsalted butter, at room temperature
1/2 cup sugar
3/4 cup ground blanched almonds
2 tsp all-purpose flour
1 tsp cornstarch
1 large egg
2 tsp dark rum or 1 tsp pure vanilla extract

Directions :

1. Put the butter and sugar in the food processor or if you prefer, you can make the cream in a mixer fitted with a whisk attachment or in a bowl with a rubber spatula and process until the mixture is smooth and satiny. Add the ground almonds and continue to process until well blended.

2. Add in the flour and cornstarch, process, and then add the egg. Process for about 15 seconds more, or until the almond cream is homogeneous. Add the rum or vanilla and process just to blend.

3. Scrape the almond cream into a container and either use it immediately or refrigerate it until firm, about 2 hours.

4. Spread the frangipane /almond cream mixture evenly across the chilled tart shell.

5. Cut each poached pears in half and then cut each half in a fan. Use a spatula to lift the cut pears onto the tart, placing evenly at four points on top of the frangipane.


6. Place the tart on a baking sheet and bake for 45-50 minutes, until the frangipane is puffed and golden brown and brush it with some apricot jam.

7. Cool on the metal rack and serve with some powdered sugar (optional).

CRISPY BAKED SHRIMP WITH LEMONY MAYO

I got this recipe from MYRECIPES.com and is the best baked shrimp I ever had!!! You'll should try it to believe it.....even my hubby wants me to make it again the next day. The recipe called for Arugula but I substitute to Romaine lettuce.

INGREDIENTS :

1 1/2 cups plain dried bread crumbs or panko (Japanese bread crumbs)
3/4 cup all purpose flour
4 large egg whites, lightly beaten
4 tsp kosher salt, divided (I only used 2 tsp because is too salty for the 1st time)
1/2 tsp cayenne pepper (optional)
5 1/2 tsp extra virgin olive oil, divided
24 large raw shrimp, peeled with tail on and deveined
4 cups arugula or tender watercress sprigs (I substitute with romaine lettuce)
1 1/2 tbsp fresh lemon juice
Freshly ground black pepper


METHODS :

1. Preheat oven to 475 F. Pour bread crumbs, flour and egg whites into 3 shallow bowls. Stir in 1 tbsp (I used 1 tsp) salt and cayenne pepper into bread crumbs and 1 tsp salt into flour.

2. Pour 1/4 cup olive oil into a large rimmed baking pan and spread to cover bottom. Dredge shrimp in flour, shaking off excess; dip in egg whites, letting excess drip off; then roll in the bread crumbs. Press each shrimp in oil, then coat other side, adding more oil to pan if necessary to coat all shrimp. Set slightly apart in pan.

3. Bake shrimp until browned on the bottom, about 8 minutes; then turn over to bake until golden brown all over and opaque but still moist-looking in the center of thickest part, 5-8 minutes longer.

4. Mix arugula with lemon juice, remaining 1 1/2 tbsp olive oil, salt and pepper to taste.

5. Serve shrimp with arugula and Lemony Mayo.



Lemony Mayo (Yields: 1 1/4 cups)

Ingredients:

2 large egg yolks
2 tbsp fresh lemon juice, plus more to taste
1 tsp Dijon mustard
1/2 tsp sugar
1/2 tsp kosher salt, plus more to taste
Freshly ground black pepper
1/4 cup extra-virgin olive oil
3/4 cup canola oil
1 tsp finely shredded lemon zest


Method:

1. In a food processor, whirl egg yolks, 2 tbsp lemon juice, mustard, sugar, 1/2 tsp salt and a few grinds of black pepper. With motor running, pour in olive oil and canola oil gradually. The mixture should be thick and shinny.

2. Add lemon zest then salt and lemon juice to taste. Chill until cold.

KUAY TIAW PAD THAI WITH SHRIMPS

Last week I was watching this Throwdown with Bobby Flay and he was competing with one of the Thai lady with her famous Kuay Tiaw Pad Thai. At the end of the show...and there comes the tasting time and the winner was the Thai lady with her authentic Thai taste.

I cooked this Pad Thai and it really turns out taste better than those selling in Thai Reastaurant. Some Thai Restaurant, they added alot of sugar and it taste too sweet. Hereby I would to share this recipe with you'll and Happy Cooking!!!

Recipe Courtesy of Nongkran Daks

INGREDIENTS :

4 tbsp vegetable oil, plus extra as needed
1 tsp garlic, chopped
1/2 cup fresh shrimps, peeled and deveined
1 tbsp preserved radish, washed,drained and chopped
1/4 lb medium size dried rice noodles, soaked 60 mins in a cold water, drained
5 tbsp Pad Thai sauce, recipe follows ***
2 large eggs, beaten
1/2 tsp ground hot chilies, or more to taste (used the dried ground chilies from Thailand)
2 tbsp ground roasted peanuts
1/2 cup sliced chinese garlic chives/green onions
2 cups bean sprouts, rinsed and drained
some limes, sliced


METHODS :

1. Heat the oil in a wok. Add the shrimp and stir until the shrimps turns pink. Then add the beaten eggs and combined it well until the shrimp is cooked and dish up. Set aside.

2. In the same wok, add the garlic and radish, stir fry until aromatic. Add in the noodles and the Pad Thai sauce, mixed it well for about 3 minutes.

3. Add in the ground hot chilies, roasted peanuts, chinese garlic chives, bean sprouts, eggs and shrimps. Stir fry until well mixed for about 4 minutes.

4. Place the Pad Thai in a plate and served hot with some sliced limes.



***PAD THAI SAUCE

Ingredients:

1 cup tamarind sauce
1 cup palm sugar (used Thailand palm sugar)
1 cup water
1/2 cup fish sauce
2 tsp salt

Method:

Mix all the ingredients in the saucepan and let it comes to a boiled. Turn the heat to medium and simmer for 60 minutes until the sauce is thickened.

The remaining sauce can be stored up in the refrigerator for further used.

CRANBERRY WITH PECAN BISCOTTI

I am a lover to biscotti with a glass of milk or a cup of fresh coffee. I always make myself to go to Starbuck and get some from there although they are kinda plain. Anyway....the last time when I was in San Francisco, I went to this Italian bakery and they sell all kinds of biscotti. I brought some dried fruits biscotti and they were so chewy and delicious.

So ever since I came back from there, I've been missing the biscotti I had before and so I decided to make it by myself. I make this biscotti with some dried cranberry for the fruity taste and pecan for the crunchinest. Hereby I would like to share the recipe with you'll and Happy Baking!!!

INGREDIENTS :

2 1/4 cups all purpose flour
1/2 cup granulated sugar
2 tsp finely grated lemon zest
1 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted pecans
1/2 cup dried cranberries
2 large eggs
1 egg yolk from large egg
1 tbsp lemon juice
1 tsp pure vanilla extract


METHODS :

1. Position the oven rack on the center and preheat the oven to 325 F. Line the baking sheet with a parcement paper.

2. In a large bowl on a stand mixer with paddle hook or with hand, stir together the flour, sugar, lemon zest, baking powder and salt until well blend.

3. Add the pecans and dried cranberries. Beat on low speed or with wooden spoon briefly.

4. Meanwhile in a small bowl, lightly beat the eggs, egg yolk, lemon juice and vanilla with a whisk.

5. With the mixer on low speed or while stirring with the spoon, slowly pour in the egg mixture. Continuing beating or stirring with the spoon or your hands until the dough is well blended and begins to form moist clumps, about 2 minutes.

6. Scrape the dough onto an unfloured work surface and lightly dust your hands with flour. Knead the dough briefly and shape the dough into 2 equal section.



7. Shape each section into a 2-inch by 10-inch log. The dough will be sticky so you may need to add more flour to your hand as you go along to accomplish this.

8. Carefully transfer the logs onto your prepared baking sheet, spacing them about 3.5-inches apart.

9. Place the baking sheet in the oven and bake for about 40 minutes, or until the top of the logs are cracked and the dough inside the cracks are no longer looks wet.


10. Place the baking sheet on the wire rack and allow the logs to cool about 15 minutes. Leave the oven set for 325 F for second baking process.

11. Using a serrated knife, cut the log on slight diagonal into 1/2-inch sliced. Use a gentle sawing motion to cut through the top crust. Place the slices with the cutting sides down on the baking sheet.

12. Bake for another 10-20 minutes, or until they are dried to your taste. At 10 minutes, they are still chewy.


13. Place the baking sheet on a wire rack and allow to cool completely on the sheet before storing.