Category Archives: South Asia

Stewed Duck Wings 卤鸭翼

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This dish is very well known to the Teochew communities as well as their dark soy sauce braised View more

Lychee Thai Iced Tea

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When I was visiting Thailand in 2014, my friend, Nock introduced me to this beverage and I love the View more

Sesame Chicken

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This is a very popular and common Chinese dish in most of the Chinese restaurants in the United States. My problem View more

Lap Mu (Spicy Ground/Sliced Pork Salad

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This dish is also one of my favorite in Thai cuisine. It is very easy to prepare but you need to measure View more

Ma Po Tofu

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This is one of the most famous and popular tofu dishes in the Szechuan Cuisine. Another name for View more

Crispy Cod Fillet with Thai Sweet Chili Sauce

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I knew most of you will be wondering what happen to my postings. I had been busy for the last three weeks View more

Korean Seasoned Spinach (Sigeumchi Namul)

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Recently while I was in NYC and my son brought me to a Korean Restaurant in Manhattan, NYC to 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.

 

Thai Red Curried Sausage with Rice

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While living with Supatai and family in Brooklyn, NY for quite some time, I have learned a lot eating Thai food. Supatai might View more

Steamed Banana Cake with Coconut Milk ((Bánh Chuối Hấp)

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This unique cake has a powerful banana flavor. This cake can be served baked or steamed. It texture View more