Apa nak jadi??

...sampai sekarang tak update lagi..lol

Tak tau la naper skarang ni malas sungguh nak update. .tapi rasanya update ok lagi, nak measure dan tulis resipi tu yg liat sangat tu. Yang bestnya, kadang tu dah masak power2 lupa plak nk snap gambar. Macam semalam, buat Claypot Chicken Rice. Siap ja terus ngap lupa nk posingkan. Mana nk ada bahan nk blog kalau dah camtukan. Agaknya tgh demam Facebook skarang ni tapi tu pun dah slow dah tu yg balik ke blog la plak..hehe

Ni ada lah gak masakan yg dah buat lama tapi tertunda nk update. Resipi dpd Amy Beh, Kuali.

Cashewnut Chilli Chicken (Kung Pao Chicken)

250g chicken breast meat, cubed

10 dried chillies, seeded and halved

1 onion, quartered

1/2 green capsicum, cubed

100g cashewnuts, deep-fried

2 tbsp oil

Marinade for chicken:

1/2 tbsp light soy sauce

1/2 tsp sugar

1/4 tsp pepper

1/2 tbsp sesame oil

1/2 an egg white

Sauce (combine):

1 tbsp Premium oyster sauce

1 tbsp light soy sauce

1/2 tbsp Worcestershire sauce

1 tsp cooking wine (I omitted this)

1/2 tsp sugar or to taste

1 tsp sesame oil (omitted gak sbb tak der)

1/4 tsp salt or to taste

1/2 tsp dark soy sauce

2 tbsp water

Thickening (combine):

1/2 tsp corn flour

1 tbsp water

Marinate chicken for 20-30 minutes. Shallow fry chicken until fragrant and golden. Drain and set aside.Heat oil in a wok, fry dried chillies for 30 seconds. Add in the rest of the ingredients and the pre-fried chicken. Stir-fry briskly, then add thickening. Sprinkle with a dash of sesame oil and mix in cashewnuts before dishing up to serve.