Category Archives: Chindian Recipes

Chicken Rendang Ramen

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Ramen noodles dishes are very popular fare in the United States. It is a very simple and easy dish to View more

Stir-Fry Spaghetti with Shrimp

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If you feel like having fresh Asian cooked noodles when in your refrigerator you do not have some and View more

Stir-Fry Chicken & Celery in Oyster Sauce

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A few days ago, I made this dish for my Brooklyn family, the Avidors for dinner. I came up with dish was that View more

Middle-Eastern Style Grilled Chicken Legs

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After staying in NYC for 6 years and living with a Thai-Jewish family for two plus years and View more

Thumb-pressed Shortbread Cookie with Apricot Preserve

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I do not make cookies for the family unless I have nothing much to do around the house or some festivals or View more

Teochew Fried Long Yard Bean Egg Omelet

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This is also another easy and simple egg dish to enjoy. You can also eat them as they as breakfast View more

Vietnamese Grilled Lemongrass Chicken with Vermicelli (Rice Noodles) Bowl

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This is one of our most favorite dishes in the Vietnamese Cuisine. I got to learn and taste some of the Vietnamese dishes in View more

Fried Red Onion Egg Omelet

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A simple and easy dish to cook and requires very little ingredients to achieve this. The Teochew love this View more

Middle-Eastern Style Pickled Turnip

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A few days ago, I tasted this pickle and it was totally so different from the Asian pickles. It does not have View more

Stir-fry Minced Chicken with Basil and Chili

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This dish is very easy to prep and cook. If you do not like it too hot and spicy, simply omit the ingredient. I prepared this dish for lunch as I was craving for Thai food. Also, in my refrigerator I only had ground chicken and some yard-long bean and the rest of the ingredients are from my pantry. 

I always enjoyed simple and easy dish and glad that I did it. You should give this a try and let me know how was it.

 

 

Ingredients:

1½ pounds lean minced chicken

6 strings Yard-long bean/1 dozen French beans, cut into 1 inch long

1 small onion, peeled and sliced

2 large jalapeno, stem removed and sliced

1 large green bell pepper, seeded and sliced

1 ½ cups holy basil leaves

6 cloves garlic, peeled and minced

3 tablespoons canola/vegetable/corn oil

 

Seasoning:

1 ½ tablespoon oyster sauce

3 teaspoons dark soy sauce

1½ teaspoons light soy sauce

1½ teaspoons fish sauce

1 tablespoon white cooking wine

½ teaspoon sambal oelek

¾ teaspoon raw sugar/granulated sugar

 

Method:

Heat a wok or frying pan with canola/vegetable/corn oil over medium-high heat. Add minced garlic, sliced jalapeno, sliced onions and sauté until garlic fragrant. Add ground chicken and continuing breaking up the chicken lumps and cook through well.

Add the yard-long bean/French bean pieces, sliced green bell pepper and stirring continuing for a minute or two. Add in oyster sauce, dark soy sauce, light soy sauce, fish sauce, white cooking wine, sambal oelek and raw sugar/granulated sugar, stir vigorous until well combined. Toss in the holy basil leaves and stir to combine. Serve the dish with a sunny side up fried egg with steam rice.