Choice of protein if desired (sliced beef, sliced chicken or shrimp)
Choice of sliced vegetables (carrots, broccoli, onions, snow peas, celery, cauliflower, bok choy)
Cooking oil
Directions for Stir Fry Sauce
In a bowl or a container with a lid add: broth, vinegar, brown sugar, soy sauce, oyster sauce, corn starch, white pepper (do not add ginger or garlic at this stage). Mix together ingredients.
Directions for Stir Fry
Over high heat, add a tablespoon of cooking oil to a fry pan or wok
Add your protein, and stir fry it. Adding a little water and cover the pan will add some steam to the help cooking
When almost cooked remove protein and add some more cooking oil
Stir fry the onions then add your prepared vegetable and if necessary add a little water and cover to steam them
Add your minced ginger and garlic (adding these aromatics at this stage will prevent them from burning
When almost cooked add back your protein and stir together
Make a “well” on the side or middle and add your sauce mixture
The sauce will thicken and mix it into the vegetable/protein mixture (if necessary add a little more corn starch to thicken)
12 oz. skinless boneless chicken breast/thigh, cut into small pieces
oil (enough for deep-frying, about 2″)
1 tablespoon oil for frying garlic
2 cloves garlic (minced)
4 tablespoons bottled sweet chili sauce (you can also use your favourite Asian sauce like lemon sauce or sweet and sour sauce or even plum sauce)
1 teaspoon lime juice (optional)
1 pinch salt
Frying Batter:
1 egg white
1/2 cup all-purpose flour
1/4 cup corn starch
1/2 teaspoon baking powder
1 tablespoon cooking oil
1/2 cup water (ice cold)
1 pinch salt
Directions:
Put all the batter ingredients into a bowl along with the chicken
Put frying oil into a wok or pan to a depth of at least 2″
Heat oil till oil begins to simmer, do not overheat. You can test oil by putting a wooden skewer in oil and bubbles form. If bubbling hard, oil is too hot.
Gently place the battered chicken into the oil and deep-fry until the chicken is golden brown
Transfer the cooked chicken to a plate lined with a paper towel to absorb excess oil.
Heat another pan over medium heat and add the oil for the garlic. Fry until fragrant and add the chicken to the pan along with sweet chili sauce, lime juice and salt. Continue to toss until chicken is coated with sauce.
Yes, that’s right no need to try to figure out how many of this and how many of that. You only use a cup to measure the ingredients…easy breezy to remember
Ingredients
1 cup of all purpose flour
1 cup of milk
1 cup of eggs (just keep cracking those eggs till they fill up the cup)
2 tbsp of shortening or lard or beef drippings
Directions
Preheat oven to 450°F (230°C)
Whisk all ingredients together and let stand for 5 minutes
In a large muffin tin or 8″x8″ square pan put in lard and then put into the preheated oven.
Pour batter into smoking hot muffin tins or pan
Bake in hot oven and let puddings dry about 10 minutes
Temperatures and Cooking Times:
First bake at 450°F (230°C) – 15 minutes
Then lower temperature to 350°F (180°C) 10-15 minutes
Then turn off and let bake for 10 minutes in oven
Finally remove from oven and let them sit for 5 minutes
In a bowl, combine the chicken, yogurt, garlic, ginger, garam masala, cumin, turmeric, cayenne pepper, and 1 teaspoon salt. Let sit 5 minutes.
Add the onion, then pour over the coconut milk. Add the tomato paste. Stir until creamy and well-mixed. Arrange the butter slices over the chicken. Bake 30-40 minutes, until the chicken is cooked throughout. Top with cilantro or parsley.
1 cup Buttermilk (or make your own by adding 1 tbsp of lemon juice or white vinegar and enough milk to make a cup. Let stand for 5 min., use immediately)
½ cup Oil (vegetable or canola oil)
2 teaspoons Vanilla Extract
1 cup Boiling Water
For the Coconut Frosting:
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup butter
3 large egg yolks
3/4 cup evaporated milk (NOT CONDENSED MILK)
1 Tablespoon vanilla extract
1 cup chopped pecans
1 cup shredded sweetened coconut
For the Chocolate Frosting:
1/2 cup butter
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup evaporated milk (add more if needed)
1 teaspoon vanilla extract
Instructions:
German Chocolate Cake:
Preheat the oven to 375 degrees F. Lightly grease two 8 or 9 inch round baking pans. (I prefer spring form pans). You can line the bottoms with parchment or wax paper to make the cakes come out easier.
Mix all the dry ingredients together, sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Then in another bowl combine wet ingredients, the eggs, buttermilk (or substitute), oil and vanilla and mix well. Combine the wet and dry ingredients together mixing well, then carefully add the boiling water, a bit at a time to warm batter and prevent eggs from cooking, (the batter will be very thin). Pour batter into pans.
Bake for 25 – 35 minutes, depending on your cake pan size. An 8” pan takes less time to bake or test for doneness by inserting a toothpick in center and it comes out clean, . Allow to cool 5 minutes in the pan and then invert onto wire racks to cool completely.
German Chocolate Frosting:
Add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk to a medium size saucepan. Mix ingredients together, stirring constantly and bring to a low boil over medium heat. Continue to stir constantly for several minutes or until the mixture begins to thicken.
Remove from heat and add vanilla, nuts and coconut, stir together. Allow frosting to cool completely before layering it on the cooled cake.
Chocolate Buttercream Frosting:
Melt butter and add to bowl, then stir in cocoa powder. Alternate add a little powdered sugar and milk, beating till creamy. If needed add a small amount additional milk, to thin out the frosting, or a little extra powder, until you reach your desired consistency. Finish by stirring in the vanilla.
To Assemble The Cake:
Place a cake round on your serving stand or plate.
Apply a thin layer of chocolate frosting over the layer, and then spread half the coconut frosting on top, making sure to leave a ½ inch from the filling and edge of cake.
Place the second cake on top of the first and add chocolate frosting over the entire cake including the sides.
Add the remaining coconut frosting on top of the cake and spread out.
You can also make it a rolled cake
Notes
Make Ahead Instructions: Both frostings (coconut and chocolate) may be put in a covered container and placed in the fridge. The coconut frosting will keep for 1-2 weeks, depending on the freshness of the ingredients used. The chocolate frosting will keep for 2-3 weeks. When ready to use, remove frostings from fridge at least an hour before you’re ready to frost the cake.
Freezing Instructions: After the layers are allow to cool completely, wrap them in plastic wrap and stick each layer in a ziplock freezer bag. Freeze for up to three months. Frost the cakes when they are frozen–they are much easier to frost this way!
You can also also freeze the assembled cake for 2-3 months. Allow to come to room temperature before serving.
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