‘San Bei’ (三杯), or ‘Three Cup’ is a very classic Taiwanese cuisine recipe which refers
to the equal parts of three key ingredients : Soy sauce, rice cooking wine, and
sesame oil. Most of you might have heard about ‘San Bei Ji’ (三杯雞) aka ‘Three Cup Chicken’,
but San Bei, or Three Cup sauce, could be cooked with prawns, tofu, mushrooms…and
other ingredients as well. Earlier on I made San Bei with whelk meat (三杯炒螺肉), a common dish that you can see at hot stir-fries restaurants in
Taiwan. Whelk meat is chewy at bite size so Three Cup Whelk is recognized as one
of the most popular stir-fry cuisines in Taiwan to go with beers. Having this dish
also brought me back to Taiwanese stir-fries restaurant, it’s loud, cheap, fast-paced
and delicious, a spirit of Taiwanese food culture I really miss. Do you also
know any other San Bei/Three Cup dishes?
Here is how I made my 𝐓𝐡𝐫𝐞𝐞 𝐂𝐮𝐩
𝐖𝐡𝐞𝐥𝐤 𝐌𝐞𝐚𝐭:
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
-Whelk meat, 150g. (I bought from Treestone Butchers)
-Bird’s eye chili, sliced lengthwise. (if you
don’t want it too spicy, soak sliced chilies into cold water to get most the
seeds off)
-Minced ginger, 1 tsp.
-4 cloves garlic, thinly sliced.
-Small handful of coriander.
𝐓𝐨 𝐦𝐚𝐤𝐞 𝐓𝐡𝐫𝐞𝐞 𝐂𝐮𝐩 𝐬𝐚𝐮𝐜𝐞
-Rice cooking wine or Shaoxing cooking wine, 4 tbsp.
-Soy sauce, 4 tbsp.
-Sesame oil, 4 tbsp.
-Sugar, 1 tbsp.
-Mix above thoroughly until sugar is dissolved.
𝐂𝐨𝐨𝐤𝐢𝐧𝐠 𝐌𝐞𝐭𝐡𝐨𝐝
-Cook whelk meat in boiling salted water for about 3 minutes
and then set aside. Do not overcook otherwise the meat would taste rubbery.
-Heat the oil
in a non-stick pan over medium heat, add ginger and garlic to cook until
fragrant and slightly brown.
-Pour Three Cup sauce mixture and reduce the heat
to a low simmer for about 3 minutes.
-Turn up the heat again, add whelk meat, chilies,
and coriander, stir around about 3 minutes.
-Turn off the heat and serve immediately with rice.
台式三杯醬汁除了可以拿來煮常見的三杯雞，也可以料理其他食材，前陣子就煮了三杯螺肉，有瞬間回到台灣熱炒店的感覺。你們覺得還可以用三杯做甚麼其他料理呢？
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