I made the ham and cheese Crustless Quiche
Modified with 200g of sautée mushrooms, and 2 generous handfuls of baby spinach which I wilted after taking the mushrooms off the heat.
Probably the best Quiche I've ever eaten.
Made the sanbeiji, came out delicious. To be fair, second time Ive made it.
I used breast meat, so after a quick sear and toss in the ginger (grated, not sliced), chili flakes, garlic and sauce, I pulled the chicken out onto a plate and reduced the sauce to just on honey like consistency. re-added the chicken and juices, plus the sesame oil to thin in out and finish cooking the chicken before 2.5 cups of basil goes in (didnt have Thai basil handy).
Before doing the ginger and chilli sautée, I toasted some sesame seeds in a dry hot pan to garnish the finished dish.
I usually do 2 tbsp dark soy, 4 light, 4 wine, 4tsp sugar so I have extra sauce for use next time, or to thin it out a bit if my rice cooker does a number on my jasmine and get some sauce through the rice.
Had a food aversion. Conquering that with blue zone cooking and better diet practices and I feel so much better for taking the step!