Cashew Chicken Stirfry

So I actually made this quite a while ago, but I've been putting it off until now. I know, I'm terrible, but I've been distracted with other things, and I've spent a good amount of time fixing up my blog ever since the disastrous loss of 80% of my pictures. 

This picture came out quite a bit differently from my past photographs. To be honest, it was simply because I took the picture late in the day and indoors, which cast a lot of shadow on the dish. I had to prop the bowl up from behind to get the contents to catch what little light managed to find its way in, and then further lighten the image up via Picasa. But now that I look at it, I like how the shadows play with the contents; it gives each individual piece of chicken some depth and character. Chances are that Tastespotting and Foodgawker won't accept it, but that's okay. This photo was an experiment to prepare me for the winter months, when going out to take photos may not be as practical or possible.

Chicken Cashew Stirfry (adapted from Rasa Malaysia)

 Ingredients:

(A)

-1 boneless skinless chicken breast, chopped into bite-sized pieces

-1/2 cup cashews, roasted

-1 zucchini, cut into bite-sized pieces

-1 knob ginger, cut into slices

-1/4 cup onion, diced

(B)

-1 tsp baking soda

-1 tsp cornstarch

-1/2 tsp rice wine

(C)

-1/2 tbsp oyster sauce

-3/4 tsp soy sauce

-3 tbsp water

-3 dashes white pepper

-1/2 tsp sugar

-1/2 tsp rice wine

-Salt to taste

1. Marinate the chicken pieces in (B). Wash off thoroughly after about 15-20 minutes. Pat the chicken dry. 

2. Mix together (C). 

3. In a wok or pan, stirfry the chicken until they are semi-done. Remove from heat. 

4. Stirfry together the onions, zucchini, and ginger until aromatic. Then add back in the chicken. 

5. Add in the cashews. 

6. Pour in the sauce and stir continuously until the chicken is cooked. Add salt to taste. 

7. Garnish with scallions and serve hot with rice!

Hokkaido Milk Bread

Here I am, frantically struggling to update all the latest pictures I've taken before school starts. Unfortunately, I feel like a few of my most recent shots haven't had much thought into them. I'm not entirely satisfied with the composition of some of them...but that's okay. The most important thing is that I put them down on this blog, and maybe in the future, I'll correct these photos again.

For the majority of my life, I feel like I've been handed amazing situations and people who have really helped me through life. And for the most part, I am in constant shock at how much I have lucked out by receiving these gifts.

Recently, I've been learning to become a little more impulsive, a little more carefree, a little more free to whatever life throws at me. But sometimes, when something comes along that is almost too good to be true, I hesitate to accept it immediately. It's even after you've closed your eyes and pinched yourself blue to awaken yourself from whatever dream you may be having, when you look up and see that same thing waiting for you as open and accepting as ever, that you should maybe start considering it as reality. Maybe? I don't know...it's still a dangerous concept to let yourself go completely because it puts you in a very vulnerable position. Unfortunately, it doesn't seem like I have much of a choice in the way I feel...

Pineapple Curry Fried Rice

So it's been a while since my last post - I know, I am entirely to blame. I've been distracted lately with many trivial things, namely just enjoying the remainder of summer before school starts. I know I am going to miss this short period; it is truly a great feeling to be so free of duties or obligations, although I can see how it can eventually get boring.

That's another thing to think about - the upcoming school year. So far, all I've heard about second year are scary stories - how much harder it is than first year (which, as I recall, was already pretty strenuous). This year I want to succeed - but what does success mean? It's not about honoring every class, or getting top ranks in every test. That would definitely be nice, and at one point in my life, I would have definitely measured my success by my grade point average. No - I've come to realize that success means so much more than a few marks on the transcript. It's about balance. Balancing ALL the important aspects of your life, not just any one thing alone. Last year, there was a point when I dropped everything and let my grades take over my entire life. I eventually came out of that period, but I never want to go back to it again.

But I have faith and hope in the upcoming year. It'll be good, I think.

Stuffed Cuttlefish (my way??)

 Our internet has been pretty sketchy lately. Actually, that's a serious understatement - it sucks. It's technically our fault because we are trying to share with the next door neighbors (we agreed to split the cost originally), but the signal just isn't quite reaching our end well enough. It's bad enough to really make me want to scream sometimes...most of the time...

To add insult to injury, I have recently discovered that almost all my old pictures have been deleted on Blogger!!! Ugh. Major damage control. So I've been a little MIA from the blog the past week because I've been desperately trying to re-upload everything once again.

This week has been pretty relaxing for me, which is great since I am sick. I've been working from the library for the most part, so my schedule is more flexible, meaning I have more time to devote to my blog. Ever since my blog got featured, I feel like it's been getting a little more attention (woohoo!). So it was awesome when one of my friends actually asked me to cook for him after the publication.

I actually had a little bit of dumpling/wonton filling left over from the last time I made wontons (a couple months ago, but don't worry it's been frozen), and I've been meaning to get rid of it somehow. In addition, I had recently gone to the local Hmart (Korean market) and bought a few frozen cuttlefish. So, naturally, it occurred to me then...ground pork stuffing + giant squid-like creature = stuffed squid! Except with a few changes...heh heh...

Anyway, it turned out relatively good. I grilled it over our George Foreman grill, maybe a little too much because I wanted to make sure the inside was fully cooked. Next time, I think I will cut slits on the sides before grilling so the insides cook a bit quicker (and the squid doesn't get overdone and rubbery). I think it also needs some sort of sauce to dip in; my friend mentioned that the taste of squid was still too strong.