Hi guys, it has been very busy lately that I have missed some cooking in the last week or so. It has been a very busy week for sure, IK and I managed to get our prewedding photos done! Yeah! It was very nervous from the beginning especially because both of us are SO NOT used to looking at cameras and to act natural in front of them…. but it turned out great! Will post some photos on later on! 🙂 Though, I must say that the week went very well and I enjoyed every moment of it!
Another good news to announce, today is our last anniversary before we become newlywed! It will be a very special one for sure! Today we’ll be going out for some great food too! HAPPY ANNIVERSARY HUBBY-2-BE! I can’t wait! Another good news~ I’ll be participating in a good friend’s wedding this Saturday and therefore, will be doing some lovely food on the day to share! If you remembered some of the cakes I’ve made last time for another friend, check them out here! I can’t wait to share my 2 new posts, hopefully next week after some final edits!
By the way, I’m so happy to also announce that this is my 100th post! I know I know.. a lot of my friends said that I should be at least baking a cake to celebrate, but I just didn’t have the time unfortunately, but don’t get me wrong, this post is also as good as a cake! It’s one of the delicious home-made Asian stir-fry dish that I enjoyed. Satay sauce is another staple ingredient in our culture and it has a lovely taste to it! I won’t talk too much about it, maybe my photos are already self-explanatory 🙂 One thing I can promise ya~ its easy and delicious for a weeknight quick meal! Trust me!
You’ll need (Serves 4):
- 500 grams of chicken thighs
- 300 grams of snow peas
- 8 of fried tofu (dòufupào)
- 2 tablespoon of satay sauce
- 1 teaspoon of sugar
- 2 tablespoon of sesame oil
- 1 small of chilli, finely sliced
- 3 cloves of garlic, finely diced
- 1 handful of cashew nuts
- 1 tablespoon of vegetable oil
For the marinate:
- 1 teaspoon of salt
- 2 teaspoons of sugar
- 2 teaspoons of chicken stock powder
- 1/2 teaspoon of baking soda
- Wash, drain and cut chicken thighs into bite pieces. Pat dry chicken with paper towels. Mix chicken with all the ingredient in the marination list. Cover with plastic wrap and marinate for 30 minutes.
- Cut fried tofu diagonally, to form 2 triangular prism shapes.
- In a large pan, heat 1 tablespoon of vegetable oil over high heat.Add marinated chicken and cook until meats turn white and golden brown. Remove chicken from heat onto a heat-proof bowl.
- In the same pan, add garlic and cook until aromatic. Add tofu and snow pea and cook for 5 minutes until tender.
- Add in chilli, cooked chicken, sesame oil, chicken stock, sugar and satay sauce. Stir fry until combined, approximately 5 minutes.
- Add cashew nuts and give a quick stir.
- Remove from heat and serve warm.
- Do not overcook snow peas as they can become soggy and peas will fall off.
- Fried Tofu can be substitute with mushroom or similar.
- Skip the chilli if you do not like chilli food.
- Don’t over use baking soda as it gives a bitter flavour. To learn more about how to tenderise chicken meat – check it out here.