Three cup chicken, or San Bei Ji in Chinese, is a very popular dish. Legend says that the original chef use one cup each of sesame oil, Chinese wine, and soy sauce to cook one chicken, but I somehow doubt that it would work, or maybe it will if I can somehow get a hold on a really big chicken :)
Back in college days when I was strapped for time to cook and the grocery stores sorely lacked dedicated Asian food ingredients, this was my go to soup. Luckily, bok choy, tofu, and fish balls were quite easy to be had, and if bok choy was not in season, I could usually count on substituting it with napa cabbage. A bowl of this soup plus steamed white rice is usually enough to cheer me up considerably, haha, especially during cold winter months. ♥
Garlic ginger chili sauce is one of the easiest chili sauce to make and is the perfect accompaniment for a lot of Chinese dishes, and is especially suited for Hainanese chicken rice and steamed chicken. Note that you can remove the seeds from the Thai chilies since they can be very hot :) If you keep them in the fridge, this can last at least 1 month. I have had eaten some that have been sitting in the fridge for a couple of months with no detrimental effect.
Easy to prepare, cook, and always a crowd pleaser. I find that steaming is a more reliable method to get succulent chicken, plus the resulting broth is so flavorful that I somehow suspect that the broth is more the star than the chicken in this dish. Serve this dish with a bowl of steaming white rice and garlic ginger chili sauce.
Snow fungus (Chinese: 白木耳) is commonly used in Chinese dishes and prized for its gelatinous texture once cooked. This fungus is rich in antioxidant and supposed to help the skin to stay youthful :) Whether the last part is proven or not, I do love the texture of the cooked fungus, especially in soup, be it savory like this recipe, or the sweet version. As for the ginseng, I’m using ginseng tail, but you can always use the more expensive part, like the ginseng root.
Me and my little brothers used to stay with our Grandma when we were little. I remember us being extremely picky about our food, which must have caused her endless headache. But whenever she cooked this dish, we would all be asking for seconds. It remains as one of my favorite dish as I am sure it must be so for my brothers as well :)
Another take on the ever present perkedel in Indonesia, this time with tofu as the main ingredient.
A ubiquitous everyday side dish in Indonesian popular for lunch or dinner. The humble perkedel is tasty and filling, and is easily found everywhere, from street hawkers, little family restaurants, all the way to fancy formal banquet. Interestingly, the name is derived from “frikandel”, a Dutch term for deep fried mince meat patties. It becomes perkedel when we adopt it into our cuisine. Other varieties of perkedel also exist, such as perkedel tahu (tofu fritters), perkedel tempe (tempeh…