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Showing posts from March, 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 Saute the dried chillies and ginger till fragrant with sesame oil. Toss in the seasoned chicken, stir-fry till cooked.  Sprinkle in some water if necessary. Toss in the capsicum and onion, mix well. Test for taste and mix …

#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 with slight modification)

8 oz butter7 oz caster sugar2 eggs2 egg whites2  tsp lemon juice11 oz plain flour1  tsp baking powder14 oz crushed pineapple with juice (I blended them)A pinch of saltGlaze :  4 Tbsp icing sugar +  3 tsp lemon juice, mix well.

 Blend the pineapple with juice, set aside.Sift the flour with baking powder and salt, set aside.Cream the butter with sugar till light, soft and creamy.Add in the egg yolks one at a time, mix well, followed by the egg whites.  Mix till well …

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)

1 can of Guinness Stout12 oz chocolate, chopped 8 oz butter1 cup/8 oz brown sugar (reduced from 1.1/2 cups)3 eggs1 tsp vanilla4 oz plain flour1/8  tsp saltIcing sugarMethod
Bring stout to the boil with 2 oz brown sugar, simmer till 3/4 cup.  Let cool.Sift the flour with the salt, set aside. Microwave chocolate and butter, stirring in between till melted.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 m…