funny side up

Well, what's all the hulla on the chicken cashewla ? (me, channeling my ChefJohn-FoodWishes 😼) If you want to snazz your stir-fry a notch, add some nuts! and, Why NUT! Tools  🥜 wok Steps 🥜 1 cup raw cashew , toasted at 176C/350F for 5-8 mins, or pre-roasted. 250g chicken boneless, diced dash of salt extenders - (optional) 1 carrot, sliced half-moon or julienne 1 rib celery, sliced thin 1/4 bellpepper, diced button mushroom, sliced what-have-you?  broccoli, cauliflower, zucchini, your sky's the limit. aromatics - 1-inch knob of ginger , grated or minced 4 cloves garlic , grated or minced 1 bunch of spring onion, sliced to strips sauce -  2 tbsp        soy sauce 1 1/2 tbsp vinegar 2 tbsp        sugar or honey 1/3 cup     chicken/veggie stock 1 tbsp        cornstarch pinch         white pepper others - cooking oil 1 In a wok, add and heat the oil on high. 2 Stir-fry the chicken, then remove and set aside. 3 Add oil to wok, and in go the extenders .    first in, those that take

Subarashii !   Hiragana:   素晴らしい  Katakana: すばらしい  Romaji:  subarashii  English : Great! Awesome. So good! For most pinoys, rice is life. To my Z, noodles is life.  It has been her favorite ever since, the if-u-were-to-eat-only-1-dish-for-a-year kind. To add some variety to her all-time favorite, we ventured to one of her favorite places - Japan!  And so we tried the  SOBA noodle dish, and it was a  good, good, good meal,  hontou ni (really) . This has been a mainstay in our meal recipes at home. It is easy to prepare, although, it requires typical Japanese ingredients on-hand (w hich, if you stock on it, will help you recreate more umami dishes hailing from Nihon). On humid days, it's "cooling" effect is just refreshing. Best of all, its a fun way to eat for the kids, like: use chopsticks ,  dip dip dip  a-dippin, those noodles into the sauce don't-drop-it- keep-it-tween-the-sticks challenge slurp, slurp, slurp it in! yup, let's hear that slurping sound -- it