So over the last couple of days that I''ve had off, I've had a go at trying to be a bit of a domestic goddess. I've been cooking, shopping at IKEA, and knitting, mopping the floor everyday,and trying to liven up the house with some pot plants. I mean, only just today I've been brewing up our family's famous Spring Vegie Soup, as well as a Thai Chicken and Cashew Nut stirfry.

I couldn't really get into the swing of things until yesterday, as I was called out for a crappy Cochin on minimum sleep. (Curse all those who called in sick for such flights on Australia Day! I hope you suffer!!!) So last night I went to IKEA because the pots and pans that work gave me in their Welcome Pack we well past their use by date.

Yes, well, I remembered why I hadn't been there in a while, as I tend to go crazy. 3 CD cases. A squeegee. A living Orchid. Rug. Throw. But it was so much cheaper than back home. But at least I had some cool utensils to cook my Thai dishes. And a wok to cook them in. :-)

Thai Chicken and Cashew Nut Stir fry makes 2 seves

2 Chicken Breasts, diced
1 egg
1 tsp cornstarch
3-5 dried chilis
1/2 chopped red onion
1 small red pepper
1 tbs garlic, mashed
1 cup cashews
2 tbs soy sauce
2 tsb sugar
1 tsp vinegar
4 tbs sesame oil
3 tbs hoisin sauce

1. Start your prep work - combine all your sauces into a small bowl and set aside. Cut capsicum in small squares (or strips, it doesn't really matter). Chop chillis finely, making sure to remove seeds.

2. If the cashews are salted, which most UAE ones tend to be, soak them in water for around 15 minutes, or until all the salt has gone. This also makes it taste better in the end. Drain

3. Dip chicken breasts in the eggwash, then in cornstarch. Heat some oil in wok and make sure it is very hot before adding chicken. (Otherwise it soaks up oil and coating becomes soft. Stirfry until crispy and golden brown. Drain on paper toweling

5. Heat around 2 tbs oil in wok, add garlic, chilli, onion and the red pepper. Fry for 3 min or until the onion goes clear and the garlic turns brown.

I tried to do this for the first time around 3 months ago, and it turned out to be a disaster. This time the only thing I did wrong was put too much vinegar in, but it turned out fantastic! I was eating the chicken direct from the wok while waiting for the rice to boil! So tasty.

BTW, you have no idea how hard it is to take photographs whilst working a wok until you've tried!