Taiwanese 3 Cup Chicken (Samg Bui Gai)

So apparently the '3 cups' in 3 cups chicken is in reference to the quantity of soya sauce, Chinese cooking wine and sesame oil in the dish. Unless you're cooking a banquet for 100 people you just need 1 tablespoon each. Though '3 tablespoon chicken' doesn't quite have the same ring to it does it?

This was super quick to make and it was ready to eat before my rice even finish cooking. So I had to wait around smelling this aromatic dish. Not good on a hungry belly.

Ingredients:

3 Cups Chicken

• 4 chicken thigh fillets (approx 500g)
• 1 red onion, choppped
• 1 red capsicum, chopped
• 2 cloves of garlic, chopped
• 1 tsp of chopped ginger 
• red chillies
• Thai basil leaves
• spring onion
• 1 tbsp soya sauce
• 1 tbsp Chinese cooking wine
• 1 tbsp sesame oil
• 1–2 tspn cornstarch
• 1 tbsp peanut/vegetable oil

Directions:

• cut up chicken to bite size, I removed the excess fatty bits
• add cornstarch, soya sauce, cooking wine, sesame oil, ginger and garlic to chicken and mix well
• heat oil in pan/wok on medium heat
• add chopped onion and cook for a little til soften
• add chicken mixture and leave it don't stir for a few minutes
• add chopped red capsicum to pan and stir to make sure the other side of the chicken is cooked
• add red chilies, spring oil and Thai basil leaves a few minutes before serving
• the cornstarch in the marinate would thicken to a nice sauce.

Served hot with white Jasmine rice. yummm

Thai Chicken Stir Fry

I saw a recipe today for a Thai Chicken and Cashew stir fry that looks really good. So I decide to give it a go for dinner.

I also saw this other chili chicken recipe and had lots of vegetables in it that looked great so I decide to combine the two.

Only thing is I forgot to get the cashew! Ooops, so guess it's just Chicken Stir Fry.

Sugar Snap peas were in season and they're my favourite :) so I chucked in a handful at the end to keep them crunchy. Added some fish sauce, cooking wine, sugar, lime juice and herb mix in a tube. and of course some chili. toss all in a wok. Easy Peasy Dinner is served.

Thai Chilli Basil Beef and Modified Doubles

This is one of the most simple stir-fries around. Doesn't require much seasoning as long as you got your handy bottle of Fish Sauce it's all good. :)

I start throwing in some random vegetables and before I know it, my wok was full! It was so yum though so lucky to have extra for lunch.

My friend DigiKing was sharing his recipe for the Trinidadian Favourite Doubles with me on Facebook and I couldn't wait to try it out. But after reading the recipe, there were instructions on how to make the "Bara" - the fried dough/bread that you fill it with the Curried Channa (Chickpeas)...I thought about it for a minute, and knew there's no way I'm gonna try make the Bara. So I modified and here's the first FAILED attempt with puff pastry.

Dr Rats and my flatmate were my test subjects. It wasn't too too bad. I just need to figure out a way to wrap this thing prettier and not let the filling escape. I made it again when I went to Melbourne to visit MrShyGuy. It's actually a really good snack. I would recommend for potluck or picnics.

My Piggierised Version of Doubles

(Guess it's a bit influenced by Curry Puffs)

• Onion
• Garlic
• Cummin
• Can ChickPeas
• Tumeric
• Ground Coriander
• Salt & Pepper
• Puff Pastry