enter the fist!

kung-POW! weee-oooo-weee-oooo-weee-oooo-weeeeeee!




The Kung
1 tbsp light soy
1 tbsp red wine
1 tbsp cornflour
1 tbsp water
pepper
sesame oil

The Pow
1 tbsp dark soy
2 tsp light soy
1 tbsp black vinegar
1 tbsp water
3 tsp sugar
1/2 tsp salt
sesame oil
1 tbsp cornflour

1 chicken breast (cut in one-inch chunks)
10 dried chilli (cut in one-inch sections, seeds optional)
One half onion, quartered
100 grams cashew nuts

Mix everything in The Kung, marinade the chicken pieces in it. In a wok, stir fry the chicken and then set aside. In the same wok, stir fry the onions and dried chilli. Add in chicken, pour in The Pow and let thicken. Add cashews last and serve to the chosen one.

wee-oooo-weee-oooo-weeee-ooooo-weeeeee!!!!

**ps. why nobody post recipes one!!! sniff sniff...

Tags: kung pao kong pao chicken budget recipe

single-handed zuppa di mare

i'm eating this while i'm blogging this. it's a late dinner for me, on account of having breakfast at 3. to fully appreciate this recipe you have to do it on ONE HAND.

zuppa di mare (seafood soup)

one half onion, chopped
one half carrot, cubed
one stalk celery, chopped
one chili padi, sliced
one clove garlic, sliced
one can roma tomatoes, chopped
1/3 piece of flake (or other white fish), in cubes
1/3 calamari tube, in one-inch squares
5-6 small prawns, peeled
tsp dried basil

Brown onions, celery and carrots in pot with some olive oil. Add garlic, roma tomatoes and two cans of water. Bring to boil, add flake, basil and chili padi. Once boiling, add squid. Once boiling again, add prawns. Bring to boil and simmer. Salt and pepper to taste. Serves one hungry person and half a small hungry person.

Option 1: Add a dash of olive oil just before serving.
Option 2: Eat with toasted crusty bread.

Tags: seafood soup zuppa+di+mare budget recipe