Basic Baked Chicken Breasts

INGREDIENTS
1 lb. skinless and boneless chicken breasts
1 tablespoon olive oil
2 – 3 cloves garlic, minced
1 1/2 tablespoons honey
1/4 teaspoon smoked paprika
2 tablespoons lemon juice
1/4 teaspoon salt or more to taste
3 dashes ground black pepper
1 tablespoon chopped parsley
lemon wedges, for serving

Preheat oven to 400° F. Pat dry the boneless chicken breasts with paper towels. Score the bottom of the chicken.

Drizzle the olive oil on the chicken, add the minced garlic and rub all over the chicken breasts.

Add honey, smoked paprika, lemon juice, salt and ground black pepper to the chicken. Stir to combine well with the chicken. Set aside and marinate for 15 minutes.

Transfer the chicken breasts to a baking dish lined with parchment paper. Bake at for 15-18 minutes, or until the inside of the chicken breasts are cooked through.

Change the oven setting to Broil and broil the chicken for 1 – 2 minutes or until the surface becomes slightly charred. Remove from oven, top with chopped parsley and serve immediately with fresh lemon wedges. (DO NOT discard the juice seeping out of the chicken. Serve the chicken with the juice.)

Japanese Cheesecake

8 oz Philadelphia cream cheese (225 g)
2 oz unsalted butter (50 g)
100 ml full milk
2 oz. cake flour (60 g)
1 oz. corn starch (20 g)
6 egg yolks, room temperature
1/2 tablespoon lemon juice
Scant 1/4 teaspoon salt
6 egg whites, room temperature
1/4 teaspoon cream of tartar
5 oz fine granulated sugar (140 g)

Preheat oven to at 325 F (160 C). Prepare and measure all the ingredients and set out on your working area. I used a 9-inch springform pan. Grease the entire pan and line the bottom part with parchment paper. Please refer to notes if you use other pan.

On a stove top, melt cream cheese, butter and full milk on low heat. Use a whisk to mix well until the cream cheese melts completely without lumps. Remove from heat.

Sift the cake flour and corn starch.

Add egg yolks, lemon juice and salt to the cream cheese mixture. Whisk to combine well. Add the cake flour and corn starch, whisk until a smooth batter forms and there is no lump.

Make the meringue by whisking egg whites, sugar and cream of tartar until light, foamy and soft peaks form. You can beat with a stand mixer or electronic hand mixer. I used speed 4 and beat for 1-2 minutes or until soft peaks form. DO NOT over beat.

Add the cream cheese mixture gently into the meringue, FOLD GENTLY until well incorporated.

Pour the mixture into the springform pan. Tap the cake pan gently before baking.

Bake the cake using hot water bath. Place the cake pan in a larger pan and add 1 inch of hot water in the larger pan. Bake at the bottom shelf of the oven for 1 hour 10 minutes.

Leave the Japanese cheesecake to cool down in the oven with the oven door open, about 30 minutes. This will prevent sudden change of temperature that may cause the cake to shrink. However, it’s normal that the cake will shrink about 1/2 – 1 inch after cooling.

Refrigerate the cake (with or without the cake tin) for at least 4 hours or overnight. Top the cake with powdered sugar before serving.

NOTES
1. If you use a springform pan or loose base cake tin, make sure it’s closed tight. It’s best to wrap the base of your pan with 2 layers of aluminium foil (outside of the pan) to prevent the water bath from seeping inside the bottom part of the cake.

If you use a 8″ round pan, it is very important to line the sides of the 8″ pan with parchment paper, make sure the parchment paper extends higher than the cake tin by about 1.5″.

If you use a 9″ pan, you can line the bottom part and not the sides. You may line the entire pan with parchment paper, if you like.

You can also use an 8-inch or 9-inch square pan.

If the cake shrinks too much, the main reason is over mixing the egg white mixture with the cream cheese mixture. Beat the egg whites until soft peaks form, FOLD VERY GENTLY using a flipping motion. Do not stir or blend vigorously.

Make sure you have a smooth cream cheese mixture that is not lumpy.
Use room temperature eggs to ensure that the meringue has the maximum volume.
Make sure your egg whites are beaten until soft peaks form. Dot not over beat, we don’t want stiff peaks.

DO NOT OVER MIX the meringue with the cream cheese batter. Fold very gently, do not stir or blend as the bubbles in the meringue will disappear.

To avoid the sudden drop in oven temperature and room temperature, leave the cake in the oven with the oven door open. This will make sure that the cake doesn’t lose volume and sink.

To avoid cracking at the top, please make sure you use a water bath for baking. The steam from the water will circulate in the oven, hence minimizing cracking at the top.

To avoid over browning, bake the cake at the bottom part of your oven.

Malaysian Beef Satay

16-20 bamboo skewers, soaked in water
2 lbs beef, sirloin, cut into 1/4-inch thick, 3/4-1-inch cubes
1 small cucumber, cut into small pieces
1 red onion, cut into quarters
Malaysian rice cakes, optional, cut into bite size pieces

Marinade:
1 teaspoon chili powder
2 tablespoons coriander powder
2 teaspoons turmeric powder
10 shallots, peeled, cut and halved
3 cloves garlic, peeled
4 stalks lemongrass, white part only, cut into 1-inch length
4 tablespoons sugar
1 teaspoon salt
4 tablespoons oil
1-2 tablespoon water

Spicy Peanut Dipping Sauce:
5 tablespoons oil
3/4 tablespoon seedless tamarind pulp, soaked in 3 1/2 tablespoons water
3/4 cup roasted peanuts, skins removed and coarsely blended
3/4 cup water
Sugar, to taste
Salt, to taste

Spice Paste:
1 tablespoon oil
5-6 tablespoons chili powder
1 1/2 tablespoons coriander powder
3/4 teaspoon cumin powder
3 stalks lemongrass, white part only, cut into 1-inch length
3/4- inch galangal, sliced
4 cloves garlic, peeled
3 shallots, peeled
1/2 teaspoon salt
1 1/2 tablespoons sugar
salt and sugar to taste

Blend all the ingredients in Marinade into a smooth paste. Heat up some oil in a wok, stir-fry the Marinade until fragrant and the oil slightly separates from it. Transfer out and set aside.

Marinate the beef pieces with the Marinade overnight. Keep in the refrigerator.

Spicy Peanut Dipping Sauce:

Extract the juice from the tamarind pulp, discard the pulps. Blend the Spice Paste ingredients into a smooth paste. Add some water if needed.

Heat up the oil in a pan, stir-fry the spice paste until fragrant, turn the heat to medium-high and continue cooking until the oil slightly separates.

Add in the tamarind juice, peanuts, water, stir well and bring it to a quick boil. Cover the pan, turn the heat to low and simmer for another 5-10 minutes. Add sugar and salt sugar to taste. Dish out and set aside.

Making and Cooking Beef Satay:

Make the satay skewers with 3-4 pieces of the marinated beef threaded onto each bamboo skewer. Repeat until you use up all the meat. Grill the satay over a charcoal grill or outdoor gas grill until both sides are slightly charred and the meat is cooked through.

Malaysian Chicken Satay

2 lbs. boneless and skinless chicken thigh and leg meat
Bamboo skewers, soaked in cold water for 2 hours
1 cucumber, cut into small pieces
1 small onion, quartered
oil, for basting

Chicken Satay Marinade:

3 tablespoons oil
2 stalks lemongrass, white parts only
2 cloves garlic, peeled
6 small shallots or pearl onions, peeled
2 teaspoons turmeric powder
1 teaspoon coriander powder
1 teaspoon chili powder
1/2 tablespoon salt or more to taste
2 tablespoons sugar or honey

Cut the chicken meat into small cubes. Set aside.

Blend all the he Marinade ingredients in a food processor. Add a little water if needed.

For the chicken satay dipping sauce, please click here: satay peanut sauce recipe.

Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.

Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.

Malaysian Peanut Sauce

INGREDIENTS
1 cup dry roasted peanuts, unsalted
1 heaping tablespoon tamarind pulps
1/4 cup vegetable oil
1 cup water
1/2 teaspoon salt or to taste
2 1/2 tablespoons sugar, palm sugar preferred
1 teaspoon coriander powder
1 tablespoon sweet soy sauce (Kecap Manis)
Spice Paste:

8 dried red chilies, seeded and soaked in warm water
3 cloves garlic, peeled
4 cloves small shallots or pearl onions, peeled
1 stalk lemongrass, cut into 3 strips, use only 1 strip at the bottom
1/2 inch galangal, peeled

Crush the peanuts with mortar and pestle or use a food processor to ground the peanuts. Set aside.

In a small bowl, add the tamarind pulps plus 1/4 cup warm water. Set aside for 15 mins. Squeeze and extract the juice from the tamarind pulp and discard. Keep the tamarind juice.

Chop the Spice Paste ingredients coarsely, transfer to a food processor and blend until very fine. Add a few tablespoons of water to help blending.

In a sauce pan, heat the oil on medium heat and add the spice paste.

Add the remaining two strips of lemongrass in the spice paste. Fry the spice paste until aromatic and smell spicy.

Add the ground peanuts, water, tamarind juice, salt, sugar, coriander powder and sweet soy sauce. Stir to combine well.
Reduce the peanut sauce on medium-low heat, stir continuously for about 5-10 minutes or until the peanut sauce thickens to your desired consistency, or until the oil and the peanut sauce separates.

Let cool at room temperature and serve with satay.

Soto Ayam

1/2 pack rice noodles (8 oz)
2 tablespoons cooking oil
1 skinless and boneless chicken breast, cut into cubes
1 stalk lemongrass, cut into 3 strips
1 can coconut milk, 13.5 fl oz (400 ml)
1 can chicken broth, 14.05 oz (411 g)
1 cup water
Salt, to taste

Spice Paste:

1 teaspoon coriander seeds
1 teaspoon cumin seeds
4 shallots, peeled
3 cloves garlic, peeled
1 piece turmeric (2-inch), peeled or 1 tablespoon turmeric powder
1 piece galangal, peeled and sliced (2-inch)
1 piece ginger, peeled and sliced (2-inch)
1 tablespoon fresh lime juice

Toppings:

2 cups bean sprouts
2 cups sliced cabbages, optional
2 hard-boiled eggs, cut into wedges
1 stalk spring onion, cut into rounds
2 limes, cut into wedges
Fried shallot crisps

Soak the rice noodles in warm water to soften them. Set aside.
Blend the Spice Paste in a food processor. Add some water if needed.
Add the oil in a pot on medium-high heat. Add in the Spice Paste and stir with spatula back and forth until aromatic.

Add in the chicken broth, coconut milk, lemongrass and water. Bring it to a boil. Add in the chicken breast cubes. Cover the pot and simmer on low heat for 30 minutes. Add salt to taste.

Blanch the rice noodles, bean sprouts, cabbages (if using) in another pot of boiling water. Transfer them to a bowl once they are cooked. Add the Toppings of hard-boiled eggs, spring onions and add the hot chicken broth into the bowl. Serve hot with lime wedges and shallot crisps on top of the noodles.

Thai Cucumber Salad

1 lb cucumber, cut into pieces
1/4 teaspoon salt
1/4 small red onion, sliced
2 tablespoons chopped roasted peanuts
1 tablespoon chopped cilantro

Dressing:
2 tablespoons sugar
2 tablespoons water
4 tablespoons Thai sweet chili sauce
1 tablespoon apple cider vinegar

Add salt to the cucumber, mix well and set aside in the fridge for 10-15 minutes.

In the meantime, make the Dressing, by combining all the ingredients in a small sauce pan. Turn on the heat and reduce the Dressing a bit so it’s slightly thickened. Let cool.

Drain the salt water from the cucumber completely. Toss the cucumber, onion, and mix with the Dressing. Top with the peanut and cilantro, serve immediately.

RECIPE NOTES
Thai cucumber salad is best served with Thai chicken sate.

Asian Cucumber Salad

1 cucumber, about 8 oz
3/4 teaspoon salt or to taste
2 cloves garlic, minced
1 teaspoon apple cider vinegar
1 1/2 tablespoons sugar
1 teaspoon Korean chili powder or regular chili powder
1 teaspoon chili oil
1/2 teaspoon sesame oil
sesame seeds for garnishing

Rinse the cucumber thoroughly and slice it into pieces. Add the salt to the cucumber, stir gently to combine well. Chill in the refrigerator for 15 minutes.

Combine the garlic, vinegar, sugar, chili powder, chili oil, and sesame oil together, stir to mix well. Make sure that the sugar is completely dissolved.

Drain the salt water from the cucumber. Add the dressing to the cucumber, toss well. Top with sesame seeds and serve immediately.

Korean Cucumber Salad

1 cucumber, about 8 oz
3/4 teaspoon salt or to taste
2 cloves garlic, minced
1 teaspoon apple cider vinegar
1 1/2 tablespoons sugar
1 teaspoon Korean chili powder or regular chili powder
1 teaspoon chili oil
1/2 teaspoon sesame oil
sesame seeds for garnishing

Rinse the cucumber thoroughly and slice it into pieces. Add the salt to the cucumber, stir gently to combine well. Chill in the refrigerator for 15 minutes.

Combine the garlic, vinegar, sugar, chili powder, chili oil, and sesame oil together, stir to mix well. Make sure that the sugar is completely dissolved.

Drain the salt water from the cucumber. Add the dressing to the cucumber, toss well. Top with sesame seeds and serve immediately.

Cantonese Beef Stew with Bean Curd

2 tablespoons oil
1/2 small onion cut into small pieces
2 cloves garlic
250 g beef cut into small cubes
1/2 cup water
6 mini carrots
2 sticks dry beancurd sticks soak in warm water for 30 minutes, cut into pieces
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1 tablespoon Shaoxing wine
3 dashes white pepper

Heat up a claypot with the oil and add the onion and garlic, stir-fry until aromatic.

Add the beef into the claypot, followed by the carrot and beancurd sticks.

Add the water and all the seasonings, stir to combine well.
Cover the claypot, turn the heat to low, simmer and cook until the beef becomes tender.

Serve hot with steamed white rice

Beef Mussaman Curry

1 1/2 pounds cubed chuck beef or stewing beef
3 tablespoons Massaman curry paste
10 green cardamom seeds
2 cinnamon sticks
3 star anise
8 small shallot onions peeled
2 small cans 5.6 fl oz coconut milk
1 cup water
2 1/2 tablespoons fish sauce or to taste
1 medium-sized potato peeled and cut into chunks
1/2 tablespoon tamarind paste
2 tablespoons palm sugar or brown sugar
4 tablespoons unsalted roasted peanuts
2 tablespoons cooking oil
A handful of fresh Thai basil leaves

Coat beef in 1 tablespoon of oil and massaman curry paste. Stir well and set aside.

In a large pot, heat remaining oil over medium heat. Stir-fry the cardamom, cinnamon and star anise for 40 seconds. Add the whole shallots and fry until golden brown.

Add the beef and brown for 1-2 minutes. Stir to mix well with the spices.

Add 1 can of coconut milk, 2 tbsp of fish sauce and 1/2 to 1 cup of water until the beef is just covered by the liquid. Stir well and then bring to the boil. Once boiling, turn heat down very low and cover. Gently simmer for 1 hour.

Add the remaining can of coconut milk, potatoes, peanuts and half the basil leaves. Stir well. Taste and add a little more fish sauce if necessary.

Turn heat up to medium-low and cover. Cook for another 30 minutes or until potatoes are tender.

Once the potatoes are cooked, remove the curry from the heat. Stir in the palm sugar, tamarind juice and remaining basil. Stir well and serve the curry with steamed rice.

Bulgogi Beef Wraps

12 oz thinly sliced sirloin
1 tablespoon vegetable oil
1/4 small onion thinly sliced
2 cloves garlic finely minced
1 1/2 tablespoons soy sauce
1 tablespoon sugar
3 dashes chili powder
3 dashes coarsely ground black pepper
1 tablespoon chopped scallion
White sesame for garnishing
Kimchi sliced, for garnishing, optional
1 head butter lettuce

Marinate the sirloin with garlic, soy sauce, sugar, chili, and pepper. Stir to mix well. Set aside for 15 minutes to marinate.

Heat up a skillet with the vegetable oil. Add the onion and saute for about 10 seconds.

Add the sliced sirloin. Stir and cook until the meat is cooked. Top with the scallion and white sesame. Transfer out to a serving platter.

Tear off the leaves from the lettuce. To assemble the Bulgogi Lettuce Wraps, add 1 tablespoon of the Bulgogi onto the center of the lettuce leaf, then top with the sliced kimchi, if using. Serve immediately.

Recipe Notes: For authentic Bulgogi, you will need 1/2 cup of pear juice and 1 teaspoon of Sesame Oil to marinate the meat.

Beef with Nam Prik Pao and Lime Leaves

10 oz 330 g beef tenderloin or top sirloin, sliced diagonally across the grain in ¼ in (6 mm) slices
1/2 teaspoon all-purpose cornstarch
1/4 teaspoon white pepper
1 teaspoon + 2 tablespoons high-heat cooking oil divided
1 teaspoon soy sauce
1 garlic clove minced
1 small shallot ?nely sliced
1 fresh hot red or green chili preferably Thai (deseeded if you prefer less heat), ?nely sliced
1 small red bell pepper thinly sliced
1 tablespoon freshly squeezed lime juice
1 tablespoon fish sauce nam pla
1 tablespoon Roasted Red Chili Paste or store-bought(nam pla, optional)
2 kaf?r lime leaves cut into thin strips (optional)
2 teaspoons palm or brown sugar
3/4 cup 15 g fresh Thai or Italian basil leaves

Roasted Red Chili Paste (Nam Prik Pao) Recipe
4 tablespoons high-heat cooking oil , divided
6 garlic cloves minced
6 tablespoons ?nely chopped shallots
1 tablespoon ground red pepper cayenne
4 teaspoons fermented shrimp paste
2 tablespoons fish sauce nam pla
3 tablespoons palm or brown sugar
1 tablespoon freshly squeezed lime juice
1 teaspoon tamarind concentrate
1 tablespoon water

Toss the beef with the all-purpose cornstarch, pepper, 1 teaspoon oil, and soy sauce. Cover for 10 minutes at room temperature.

Heat 1/2 of the oil in a wok or skillet over medium-high heat. Add the beef and stir-fry until it’s brown, about 3 minutes. Remove the beef from the pan and set aside. Wash and thoroughly dry the wok or skillet.

Heat the remaining oil in the wok or skillet over medium-high heat. Add the garlic, shallots, and chili to the wok or skillet and stir-fry until fragrant, about 1 minute. Add the red pepper and stir-fry for 1 minute. Add the reserved beef, lime juice, ?sh sauce, roasted red chili paste (if using), kaffir lime leaves (if using), and palm sugar; stir-fry for 1–2 minutes or until the beef is cooked through. Add the basil leaves and stir-fry for about 30 seconds or until wilted. Dish out and serve immediately with jasmine rice.

Roasted Red Chili Paste (Nam Prik Pao) Recipe

Heat the oil in a wok or skillet at medium high heat. Add the garlic and shallots and stir-fry until fragrant, about 30 seconds. Transfer garlic and shallots to a small bowl with a slotted spoon. Set aside. Leave the remaining oil in the pan.
Combine the ground red pepper, shrimp paste, ?sh sauce, brown sugar, lime juice, tamarind concentrate, water, reserved garlic, and shallots in a small food processor. Pulse until a thick paste forms.

Return the paste to the wok or skillet and stir it into the oil over low heat. Simmer gently and continue stirring until the mixture is a smooth, oily, and shimmering paste.

Ginger Scallion Fish

10 oz. Basa fish fillet cut into pieces
2- inch ginger skin peeled and cut into thin slices
2 stalks scallion cut into 2-inch lengths
1 1/2 tablespoons oil

Sauce:
1/2 tablespoon soy sauce
1/2 tablespoon oyster sauce
1/2 teaspoon cornstarch
1 teaspoon sugar
1/4 teaspoon sesame oil
3-4 tablespoons water
Salt to taste
3 dashes white pepper powder

Marinade:
1 teaspoon cornstarch
1 teaspoon Shaoxing wine

Marinate the fish for about 10 minutes. Mix the sauce ingredients in a small bowl and set aside.

Heat up the wok with cooking oil. Add ginger slices into the wok when the oil is very hot. Stir-fry the ginger until aromatic and add in the fish fillet. Stir-fry the fish until they are half cooked. Add in the sauce and continue to stir-fry until the fish is cooked through. If the sauce dries out, add in a little water. Add in the chopped scallions and do a few quick stirs, dish out and serve hot.

Black Pepper Beef

8 oz 250 g beef tenderloin, flank steak or flap meat, cut into pieces
2 ½ tablespoons cooking oil
1 clove garlic minced
One 1 in 2.5 cm piece fresh ginger, peeled and sliced
1/2 small green bell pepper deseeded and cut into pieces
1/2 small red bell pepper deseeded and cut into pieces
1/2 onion cut into strips
1 teaspoon freshly ground black pepper
Salt to taste

Marinade:
1 1/2 teaspoons Maggi seasoning sauce
1/2 teaspoons soy sauce
1/2 teaspoon dark soy sauce
1 teaspoon oyster sauce
1 teaspoon Worcestershire sauce
1 teaspoon Chinese rice wine or sherry
1/2 teaspoon cornstarch
1/2 teaspoon sesame oil
1/2 teaspoon sugar

Marinate the beef with all the Marinade ingredients, about 15 minutes.

Heat 1 tablespoon of the oil in a wok or skillet over high heat. Stir-fry the beef until the beef is browned on the outside but still pink inside. Dish out and set aside.
Heat the remaining oil in a wok or skillet over high heat. Stir-fry the garlic and the ginger until aromatic, and then add the green bell pepper, red bell pepper, onion, and black pepper. Stir-fry until you smell the aroma from the ingredients in the wok.

Transfer the beef back into the wok or skillet. Stir-fry until the beef is cooked through and the center of the meat is no longer pink, about 1-2 minutes. Dish out and serve immediately with steamed rice.

Ginger Scallion Beef

8 oz beef flap meat beef tenderloin or beef flank steak, sliced
2 tablespoons oil
1- inch ginger peeled and thinly shredded
3 stalks scallions cut into 2-inch lengths
1 teaspoon cornstarch

Sauce:
1 tablespoon oyster sauce
1 teaspoon Maggi seasoning
1 teaspoon sesame oil
4 tablespoons water
1 teaspoon cornstarch
1/2 tablespoons dry Sherry or Shaoxing wine optional
1 teaspoon sugar
1/2 teaspoon salt
3 dash white pepper powder

Marinate sliced beef with the cornstarch for 10 minutes.

Combine all the Sauce ingredients, mix well and set aside.

In a wok, heat up the oil until very high heat, stir-fry shredded ginger until fragrant. Toss in beef slices and continue to stir-fry for a few minutes, or until beef is cooked.

Add in the Sauce and stir-fry a couple of times or until the sauce thickens. All scallions, stir dish out and serve with steamed rice.

Mongolian Beef

2 tablespoons oil
12 oz beef tenderloin thinly sliced
2 cloves garlic minced
1 inch peeled ginger thinly sliced
2 stalks scallions cut into 2-inch strips

Marinade:
1 teaspoon cornstarch
1 tablespoon water
1 teaspoon Chinese rice wine or Shaoxing wine

Sauce:
2 teaspoons oyster sauce
1 tablespoon soy sauce
1/2 teaspoon dark soy sauce
3 dashes ground white pepper
1/4 teaspoon sesame oil
1 tablespoon sugar or to taste
Salt to taste

Marinate the beef slices with the Marinade for 30 minutes.

Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside.

Heat up the remaining 1 tablespoon of oil and stir-fry the garlic and ginger until aromatic.

Add the beef back into the wok and then the sauce. Continue to stir-fry until the beef slices are almost done, then add the scallions. Do a few quick stirs. dish out and serve hot.

Mongolian Chicken

10 oz. boneless and skinless chicken breast cut into cubes
1 tablespoon soy sauce
1/2 tablespoon Chinese rice wine or Shaoxing rice wine , optional
1 teaspoon sesame oil
1/2 tablespoon cornstarch
1 1/2 tablespoon oils
2 cloves garlic minced
1- inch piece ginger peeled and sliced
6 stalks scallions cut into 2-inch strips
White sesame optional

Sauce:
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/4 cup water
1/2 tablespoon sugar
1/4 teaspoon dark soy sauce

Marinate the chicken with soy sauce, rice wine (if using), sesame oil and corn starch. Stir to mix well.

In a small bowl, mix all the ingredients for the Sauce together. Stir to mix well. Set aside.

Heat up a skillet or wok on high heat. Add 1/2 tablespoon oil and add the chicken. Toss and stir fry until the surface turns white but not completely cooked. Dish out and set aside.

Clean up the skillet or wok with paper towels, and add the remaining 1 tablespoon cooking oil. When the oil is heated, add the garlic and ginger, stir fry until aromatic. Add the chicken and do a few quick stirs before adding the Sauce. Stir continuously until the sauce thickens and the chicken is cooked through. Add the scallions, stir to combine well. Top the chicken with some sesame and serve immediately.

Sesame Beef

1 1/2 tablespoon sesame oil
2 cloves garlic minced
8 oz flank steak sliced
1/4 red bell pepper sliced
1/4 teaspoon red chili flakes or more to taste
1 tablespoon soy sauce
1 teaspoon dark brown sugar
1/3 cup water
2 stalks green onion cut into 2-inch length
White sesame seeds for garnishing

Marinade:
1 teaspoon cornstarch
1/4 teaspoon salt
1 teaspoon dark soy sauce optional

Marinade the beef with all the Marinade ingredients. Set aside for 10 minutes.

Heat up a wok or skillet over high heat. Add the sesame oil, swirl to coat. Add the garlic and stir-fry until aromatic or when they turn light brown.

Add the beef and stir continuously, for 1 minute.

Add the red bell pepper, chili flakes, soy sauce, dark brown sugar, and water. Cook until the sauce slightly thickened, about 1 minute.

Add the scallion, do a few quick stirs, dish out, top with sesame seeds and serve immediately.

Scallion Beef

Ingredients:
10 oz beef tenderloin thinly sliced
2 1/2 tablespoons cooking oil
3 stalks scallion cut into 2-inch strips
1/2 onion sliced
3 cloves garlic thinly sliced

Marinade:
1 teaspoon cornstarch
1 teaspoon soy sauce
1 teaspoon Chinese Shaoxing wine or dry sherry

Sauce:
2 teaspoons oyster sauce
2 tablespoons soy sauce
1/4 teaspoon dark soy sauce
3 dashes white pepper powder
1/4 teaspoon sesame oil
1 tablespoon sugar or to taste
Salt to taste

Marinate the beef slices with all the ingredients in Marinade for 10 minutes.

Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside. Drain the bloody water from the beef.

Heat up the remaining oil and stir-fry the garlic and onion until aromatic. Add the beef back into the wok and do a few quick stirs before adding the Sauce. Continue to stir-fry until the beef slices are completely cooked, then add the scallions into the wok. Do a few quick stirs, add salt and more sugar to taste, dish out and serve hot with steamed rice.