Monday, March 11, 2013

Cashew Nut Chicken~Kung Po Kai Ting




This is a very common restaurant  chicken dish ~ Chicken fried with Cashew Nut.   In Cantonese it's called 'Kung Po Kai Ting'.  'Kung Po'  means that  the dish is a bit spicy with add-on dried chillies and 'Kai Ting' means diced chicken.  The capsicum and the cashew nuts make the dish crunchy and this dish pairs very well with a bowl of hot white rice.








Recipe for Cashew Nut Chicken ~ Kung Po Kai Ting

    Ingredients
  • 250 gm chicken thigh, deboned and cubed
  • 5 dried chillies
  • 4 slices young ginger
  • 1 capsicum, cut
  • 1 onion, cut into wedges
  • Cashew nuts lightly toasted
  • Sesame Oil
Seasoning for chicken cubes 
  •  1/2  tsp each of salt and sugar
  • 1 tsp each of oyster and light soya sauce
  • 1/4  tsp dark soya sauce
  • 3/4  tsp cornflour
  • a dash of pepper

Method
  1. Saute the dried chillies and ginger till fragrant with sesame oil.
  2. Toss in the seasoned chicken, stir-fry till cooked.  Sprinkle in some water if necessary.
  3. Toss in the capsicum and onion, mix well.
  4. Test for taste and mix in the cashew nuts.
  5. Dish out and serve immediately with rice.


I'll be off for a short vacation and will only be back at my computer in early April.  See you folks, then!

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Thursday, March 7, 2013

#BundtAMonth : Pineapple Bundt Cake


Canned fruits were spoilt for choice during the Chinese New Year and in order not to miss out on the attractive bargains,  I bought some home as gifts or for dessert.  Chanced upon a recipe for Pineapple Bundt Cake calling for undrained crushed canned pineapple and I was game for an experiment!   Although the texture was a bit dense, it wasn't a disappointment as the cake was moist, soft and  full of pineapple flavour.














Recipe for Pineapple Bundt Cake (adapted from tasteofhome.com with slight modification)

Ingredients
  • 8 oz butter
  • 7 oz caster sugar
  • 2 eggs
  • 2 egg whites
  • 2  tsp lemon juice
  • 11 oz plain flour
  • 1  tsp baking powder
  • 14 oz crushed pineapple with juice (I blended them)
  • A pinch of salt
Glaze :  4 Tbsp icing sugar +  3 tsp lemon juice, mix well.

 Method
  1.  Blend the pineapple with juice, set aside.
  2. Sift the flour with baking powder and salt, set aside.
  3. Cream the butter with sugar till light, soft and creamy.
  4. Add in the egg yolks one at a time, mix well, followed by the egg whites.  Mix till well incorporated.
  5. Fold in the sifted flour and mix well, scrapping from the bottom and sides of the mixing bowl.
  6. Mix in the crushed pineapple.
  7. Pour the batter into a well greased and flour dusted 10 cup Bundt pan.
  8. Bake in a preheated oven @ 180 deg.C for 55 to 60 mins.  Test with a skewer till it comes out clean.
  9. Let cake cool for about 15 mins., before inverting it onto a wire rack to cool completely.
  10. Drizzle the glaze over the cake.


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Monday, March 4, 2013

Guinness Stout Brownies



I chanced upon a recipe from Joanie for Guinness Stout Brownies and since I had all the ingredients at hand, I didn't hesitate to give it a try.  I had baked cakes and bread with Stout, so why not add a Brownie to the list....mmm






These crust cracked  Brownies are superb, moist and full of choco flavour but without the slightest  trace of stout at all, which means you can indulge in them at any time of the day!









Recipe for Guinness Stout Brownies (adapted from Joanie with slight modification)

Ingredients
  • 1 can of Guinness Stout
  • 12 oz chocolate, chopped
  • 8 oz butter
  • 1 cup/8 oz brown sugar (reduced from 1.1/2 cups)
  • 3 eggs
  • 1 tsp vanilla
  • 4 oz plain flour
  • 1/8  tsp salt
  • Icing sugar
Method
  1. Bring stout to the boil with 2 oz brown sugar, simmer till 3/4 cup.  Let cool.
  2. Sift the flour with the salt, set aside.
  3. Microwave chocolate and butter, stirring in between till melted.
  4. Whisk eggs with the balance of brown sugar in a mixing bowl till light and fluffy.  Whisk in the chocolate mixture and then the beer mixture.  Fold in the sifted flour and salt.  Mix well.
  5. Pour into a parchment lined 9 x 13 inch baking pan.
  6. Bake in a preheated oven @ 180 deg C till surface begins to set, around 40 mins. and a skewer inserted comes out clean.
  7. Cool before slicing and dust with icing sugar.




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