Thai-style Basil Chicken

Thai Basil Chicken (Pad Krapow Gai) is a classic Thai stir-fry dish made with minced or thinly sliced chicken, stir-fried with garlic, chilies, and plenty of fresh Thai basil leaves. The dish is seasoned with a savory and slightly spicy sauce, typically made from soy sauce, fish sauce, and a touch of sugar. The combination of the peppery, anise-like flavor of Thai basil and the heat from the chilies makes this dish fragrant and flavorful. It's usually served over rice and often topped with a fried egg.

Check out my Thai Basil Pork Recipe LINK

Ingredients:

- 400g chicken breast

- 10ml oil

- 6 cloves of garlic, chopped

- 3-4 chillies, chopped (adjust according to your spice preference)

- 15g brown sugar

- 15ml dark soy sauce

- 20ml fish sauce

- 20ml oyster sauce

- Handful of Thai basil leaves

Instructions:

1. Prepare Ingredients:

   - Chop the garlic cloves and chillies.

   - Measure out the brown sugar, dark soy sauce, fish sauce, and oyster sauce.

   - Rinse the Thai basil leaves and set aside.

   - Cut the chicken into cubes or strips. 

2. Stir-Fry:

   - Heat the oil in a wok or large skillet over medium-high heat.

   - Add the chopped garlic and chillies to the hot oil and stir-fry for about 30 seconds to release their flavors.

3. Cook Meat:

   - Add the chicken to the wok and stir-fry, until the chicken is cooked through and no longer pink.

4. Add Seasonings:

   - Sprinkle the brown sugar over the cooked chicken and stir to combine.

   - Pour in the dark soy sauce, fish sauce, and oyster sauce, stirring well to coat the meat evenly with the sauces.

5. Cook Basil:

   - Once the chicken is fully cooked and the sauces are well incorporated, add the Thai basil leaves to the wok.

   - Stir-fry for another minute or two until the basil leaves are wilted and fragrant.

6. Serve:

   - Remove the wok from the heat and transfer the spicy Thai basil chicken stir-fry to a serving dish.

   - Serve hot with steamed rice or noodles.

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Three Cup Mushrooms - San bei ku 三杯菇

Three Cup Mushrooms (San Bei Ku, 三杯菇) is a popular Taiwanese dish made by cooking mushrooms with equal parts of sesame oil, soy sauce, and cooking wine. The dish is enhanced with garlic, ginger, and fresh Thai basil, giving it a fragrant, savory, and slightly sweet flavor. It's a plant-based variation of the traditional three-cup chicken.

Check out my Three Cup Chicken Recipe LINK

Ingredients:

- 300g king oyster mushrooms, cut into your desired size

- 6 cloves garlic, sliced

- 15 slices of ginger

- 2-3 dried chilies

- Bunch of Thai basil leaves

For Cooking:

- 15ml sesame oil

- 15ml vegetable oil

Sauce:

- 20ml light soy sauce

- 20ml dark soy sauce

- 20ml rice wine

- 15g brown sugar

- teaspoon white pepper

Instructions:

1. Prepare the Seasoning:

   - In a small bowl, combine the light soy sauce, dark soy sauce, rice wine, and brown sugar. 

- Stir until the sugar dissolves, then set aside.

2. Stir-Fry Aromatics:

   - Heat both the sesame oil and vegetable oil in a wok over medium heat.

   - Add the minced garlic and sliced ginger, and stir-fry until they become aromatic and golden.

3. Cook the Mushrooms:

   - Toss in the dried chilies and king oyster mushrooms. 

   - Stir-fry until the mushrooms start to soften and absorb the flavors, about 3-5 minutes.

4. Add Seasoning:

   - Pour the prepared seasoning into the wok, continuing to stir-fry until the mushrooms are tender and evenly coated in the sauce.

5. Finish with Basil:

   - Add the Thai basil leaves, giving everything a quick stir until the leaves are wilted and fragrant.

6. Serve:

   - Serve the Three Cups Mushrooms hot with steamed rice.

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Banana Walnut Cake

This is a modified version of banana chocolate chip cake that includes walnuts, adding an extra crunch to each bite. The cake is moist and has a delightful fruity flavor from the bananas, making it perfect for fans of banana desserts. The combination of chocolate and walnuts enhances the richness, creating a delicious treat.

Check out my Banana Chocolate Chip Cake Recipe LINK

Check out my Banana Brownie Recipe LINK

Ingredients:

- 2 bananas, mashed (about 200g)

- 2 eggs

- 80g brown sugar

- 150g flour

- 80g oil

- 8g baking powder

- 80g walnuts 

Instructions:

1. Preheat the oven to 180°C (356°F) and prepare a 6-inch cake tin by greasing and lining it with parchment paper.

2. In a large bowl, mash the ripe bananas until smooth and creamy.

3. Add the eggs, brown sugar, all-purpose flour, vegetable oil, and baking powder to the mashed bananas.

4. Mix all the ingredients together thoroughly until well combined and no lumps remain, ensuring a smooth batter.

5. Gently fold in most of the walnuts, reserving some for topping the cake.

6. Pour the batter into the prepared baking tin, spreading it evenly with a spatula.

7. Add walnuts on top of the batter.

8. Place the cake tin in the preheated oven and bake at 180°C (356°F) for approximately 40 minutes or until a toothpick inserted into the center comes out clean.

9. Once baked, remove the cake from the oven and allow it to cool in the tin for a few minutes before transferring it to a wire rack to cool completely. 

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Chocolate Yeast Buns with Cheesecake Filling - Drożdżówki z Serem

Drożdżówki are a popular type of Polish yeast pastry, often enjoyed as a sweet snack or breakfast item. These pastries are made from a rich, sweet yeast dough and typically filled with various ingredients such as fruit preserves, sweet cheese (such as quark), poppy seeds, or a crumble topping. They are often shaped into spirals, buns, or other decorative forms and baked until golden brown. Drożdżówki are beloved for their soft, fluffy texture and delightful fillings, making them a staple in Polish bakeries and homes.

Check out my Swirl Cream Cheese Drożdżówki Recipe LINK

Ingredients:

For the Dough:

- 250g all-purpose flour

- 20g cocoa powder

- 35ml oil

- 8g dried yeast

- 120ml warm milk

- 1 egg (at room temperature)

- 50g sugar

For the Cheese Filling:

- 250g cream cheese

- 1 egg 

- 40g sugar

Additionally:

- Melted chocolate 

Instructions:

1. Prepare the Dough:

   - Combine the flour, sugar, dry yeast, and cocoa powder in a bowl.

   - Add the egg, oil and pour in the slightly warm milk.

   - Knead the dough until it is soft and elastic.

   - Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.

2. Prepare the Filling: In a bowl, combine the cheese, egg, sugar, and vanilla sugar until smooth. Leave for later use. 

3. Shaping: 

   - Once risen, punch down the risen dough and knead it briefly. 

   - Divide the dough into 6-9 equal parts and shape each piece into a round bun.

   - Place the buns on a baking sheet lined with parchment paper, spacing them well apart. 

 4. Assemble the Buns:

   - Use the bottom of a glass to press an depression into each bun.

   - Spoon the cheese mixture into the indentations of each bun. 

   - Cover the buns and let them rise in a warm place for about 30 minutes, or until they have doubled in size.

7. Bake:

   - Preheat the oven to 180°C (350°F).

   - Bake the buns for about 15 minutes, or until golden brown.

   - Remove the buns from the oven and let them cool on a wire rack.

   - Optionally decorate with melted chocolate or icing. 

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Taiwanese Sesame Oil Chicken Soup - Mayou Ji 麻油雞湯

Taiwanese sesame oil chicken soup, known as "máyóu jī" (麻油雞), is a traditional Taiwanese dish celebrated for its warming and nourishing qualities. It typically features chicken pieces simmered in a fragrant broth made with sesame oil, rice wine, and ginger. The soup is known for its rich, aromatic flavor, combining the nuttiness of sesame oil with the heat of ginger and the depth of rice wine. Often enjoyed during colder months or as a postpartum recovery food, it is both comforting and invigorating.

Check out my Taiwanese Beef Noodle Soup Recipe LINK

Check out my Taiwanese Pork Meatballs Radish Soup Recipe LINK

Ingredients:

- 600-700g chicken meat

- 20ml black sesame oil

- 40g ginger, with skin on, cut into thick slices 

- 150 ml rice wine (mijiu)

- 10 grams sugar

- 500ml water

- Salt, to taste

- 1 scallion, julienned

- 15g goji berries 

Instructions:

1. Prepare the Chicken:

   - Rinse the chicken legs thoroughly under cold water and pat dry with paper towels.

2. Cook the Ginger:

   - Heat a wok or a thick-bottomed pot over high heat until it starts to smoke slightly.

   - Turn the heat down to medium, wait a couple of seconds, and then add the black sesame oil along with the sliced ginger.

   - Cook for about 2 minutes until the ginger is fragrant and slightly caramelized.

3. Sear the Chicken:

   - Turn the heat back up to high.

   - Add the chicken legs to the wok or pot, searing them in batches if necessary to avoid overcrowding. Brown the chicken on all sides.

4. Add Liquid and Simmer:

   - Once the chicken legs are browned, reduce the heat to medium. Add the rock sugar, and water to the pot.

   - Cover the pot and let it simmer over medium heat for 30 minutes. The soup should be bubbling gently but not boiling. This will cook the chicken thoroughly and intensify the flavor of the soup without reducing the liquid too much.

5. Finish and Serve:

   - After 30 minutes, check if the chicken legs are tender. If not, simmer for a few more minutes until they are.

   - Add goji berries with alcohol, cook for 5 more minutes. 

   - Season the soup with salt to taste and more dark sesame oil.

   - When serving, garnish with julienned scallions.

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