Under $2
Cheese Fries Chicken
I wasn’t thinking of posting this “recipe”– that explains the makeshift photos– but I’m quite intrigued by it. This was tonight’s dinner. I was in a lazy mood with no plans to cook anything but the husband needed to eat. He “ordered” a #friedchickenparty from his personal chef (me) and I, being the very challenging wife wife who’s always up for a challenge, gladly took it up. I had some marinated mid-joint wings that I was going to cook for tomorrow’s dinner, maybe simply airfried without batter or coating, but I decided that this chicken was going to come to good use tonight. I coated the wings with some self-raising…
Chinese Stir-fry: Chicken and Bell Peppers with Cashew Nuts
I get asked many times if I use a wok when cooking Chinese dishes. Truth be told, I don’t! And there are a few reasons for that: 1. “The sink is too small.” What? That is a fact! Ah-mm’s huge-ass wok is too small to fit in the kitchen sink. I already hate washing up. Trying to manoeuvre the wok around the sink just to get it cleaned frustrates me even more.






