Countries Visited (not including Turnarounds): Australia, Austria, Azerbaijan, Belgium, Bosnia & Herzegovina, Brazil, Canada, China, Czech Republic, Denmark, Estonia, Finland, France, Germany, Ghana, Great Britain, Greece, Iceland, India, Italy, Japan, Kenya, Latvia, Libya, Lithuania, Malaysia, Malta, Mauritius, Moldova, Monaco, Morocco, Netherlands, New Zealand, Nigeria, Norway, North Korea, Philippines, Romania, Russia, Singapore, Senegal, Serbia, Seychelles, South Africa, South Korea, Spain, Sri Lanka, Sweden, Switzerland, Tanzania, Thailand, Tunisia, Turkey, Uganda, United Arab Emirates, United States, Vatican City
London | Perth | Sydney | Melbourne
Seatguru - Most Comfy Seats On Any Airline
pprune.org - Pilot's rumour network
Kangaroo with a Sweet Tooth
Kronicles of Kris
The Adventures of Alle Malice
Joel's trek across Asia/Europe in a Hilux
Phil's Wine Site
I Can Has Cheezburger
The Flying Pinto
Girl on Raw
Things Bogans Like
Bobby at Up, Up and a Gay
Straight Guy in the Queer Skies
Skin by Falter
Monday, January 29, 2007
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
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 toweling4. Fry cashews until they go pale and then turn brown. If they burn, cook some more up (I did this and it completely ruined the dish). Drain on paper towelling and set aside.
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.
6. Add chicken and cashew nuts. Stir for 1 minute.
7. Add sauce mix. Stir fry on moderatly high heat for 7-10 minutes or until the vinegar smell dissapates. Enjoy!
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!
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