SerenityBakes&Cooks

I recalled during my Food & Nutrition class days in secondary school that we learnt this simple stir fry dish, Chicken & Cashew Nuts which was really yummy. Unfortunately, that treasure trove of wonderful recipes which was in the F&N textbook and also a file of photocopied recipes given to us by our teacher have been chucked away, which I dearly regret. There were so many wonderful recipes in it, beef rendang, curry puffs, fried chicken wings etc. Such a pity that I did not hold on to it.  Well, to revisit those good old days, I used this recipe from Rasa Malaysia. The kids didn't really like it because of the capsicum or bell pepper in it. But I enjoyed it, and there was more for me to eat! I have adapted the original recipe which you can find here:  Rasa Malaysia Cashew Chicken Chicken & Cashew Nut Stir Fry Serves 4 Ingredients: 2 pieces of skinless chicken breast (cut into cubes) 4-5 slices of ginger 1 small red or green bell pepp...

Today, I am making a Daikon, Sweet Corn and Carrot Soup using my good old Tiger thermal pot. I have been using this thermal pot for 6 years now and it has been such an energy saving device! Being a Cantonese, I love my soups to be boiled for at least 2-3 hours for maximum flavour and with a thermal pot, I simply let the soup boil for 45min to an hour on the stove, then transfer it to continue cooking in its own heat for another half 4-5 hours. Kind of a Chinese style of sous vide, except that it uses its own residual heat instead of gas or electricity! Whoever invented this technology is a genius! For the busy working person, you can make this soup at night, it will keep warm overnight. Reheat in the morning and keep it in the thermal pot. When you get home from work, reheat again and you can enjoy a delicious and nutritious bowl of soup. I use this method to cook my stewed mushrooms with chicken feet and the flavor is simply awesome!! Stay tuned for that recipe =) If y...