Tag: Recipe

Kung Pao Shrimp

Have you tried Kung Pao Shrimp?

Ready to Mix Pack

Kung Pao Shrimp is one of Chinese cuisine and one of the delicious food you’ll find at their menu. We went to Costco couple of weeks ago. My favorite thing to do while inside the Costco is the food testing. Oh boy, I just love going around all that different booth of food testing. Anyway, I tasted this Kung Pao Shrimp and it was delish. I was not the only customer who said great things about this food. So, I grabbed a pack of Kung Pao shrimp at their seafood section. It’s worth $10 ($9.98 specifically).

Kung Pao Shrimp – Let’s dig In

There’s the finish product. There were two small packs inside this one pack. I saved the other one and cooked one of the packet. Yummo!!! I found a new favorite dish now and the next time we go to Costco, this Kung Pao is a must-have in the list.

Out of curiosity, I went online to search for Kung Pao Shrimp recipe and this is what I found.

Visit the source: About.com Chinese Food By Rhonda Parkinson


1 pound shrimp
1 egg white
1/2 teaspoon salt
2 teaspoons cornstarch
3 tablespoons chicken broth
2 teaspoons red wine vinegar or rice vinegar
1 tablespoon soy sauce
1/2 teaspoon granulated sugar
1 1/2 cups oil, or as needed
6 to 8 small red chilies, or 2 teaspoons chile paste
1 teaspoon minced ginger
1/2 cup cashews

Shell and devein the shrimp. Cut in half lengthwise. Lightly beat the egg white. Marinate the shrimp in the salt, egg white and cornstarch for 15 minutes.

In a small bowl, combine the chicken broth, vinegar, soy sauce and sugar. Set aside.

Heat the oil. When the oil is hot, add the shrimp. Cook briefly until the shrimp turns pink. Remove from the wok.

Remove all but 2 tablespoons oil from the wok. Add the chile peppers or chile paste. Stir-fry for a minute, then add the minced ginger and stir-fry until it is aromatic (about 15 seconds). Stir in the cashews. Stir-fry for about 1 minute, taking care not to burn.

Make a space in the middle of the wok. Add the sauce. Heat briefly, then mix in with the cashews. Add the shrimp back into the pan. Cook for 1 more minute and serve hot.

The recipe above is not mine. I just found it online and thought of sharing it here for easy resource.

Christmas Cake

Christmas is coming and the goose isn’t the only thing getting fat. This scrumptious Christmas cake will have you and your guests feeling downright fruity. No matter how you slice it, it’s sure to satisfy those sweet tooths.

Christmas Cake by My Daily Moment

4 oz. self-raising flour
4 oz. plain flour
6 oz. sugar
6 oz. margarine or butter
3 eggs
3 tsp. mixed spice
1 orange, rind of, grated
1 lemon, rind of, grated
1 oz. almonds, chopped
8 oz. mixed currants, sultanas & raisins
2 oz. candied peel
2 tbsp. marmalade

Preheat oven to 300 degrees (Gas Mark 2) and lightly grease 8 in. cake pan.
Cream butter and sugar together until light.
Add eggs and mix well.
Stir in flour, grated lemon and orange rind, and mixed spice.
Fold in almonds, and mixed fruits.
Bake for approximately 3 hours.
Remove when done and cool on a rack.
Turn out of pan and glaze top with marmalade.

Carrot Cake

If you’re in the mood to bake for something new this week, you might want to try this delectable, mouth watering, and delicious Carrot Cake. I saw this recipe from My Daily Moment.

You’ll never taste a carrot cake quite like this. It’s moist, creamy and completely to die for. Even those people who aren’t a big fan of the orange vegetables will have to agree that this is simply divine.


* 3/4 cup self raising flour

* 1/2 cup plain flour

* 1/2 tsp. baking soda

* 1 tsp. cinnamon

* 1 tsp. nutmeg

* 1/2 cup brown sugar

* 1 1/2 cups carrots, grated

* 1/2 cup oil

* 2 eggs, lightly beaten

* 1/2 cup sour cream

* Icing:

* 2 oz. cream cheese, softened

* 1 oz. butter, softened

* 1 tsp. lemons, rind of, grated

* 1 1/2 cups icing sugar



1. Grease a 9-inch ring tin, line the base with paper; grease paper.

2. Sift flours, soda, cinnamon and nutmeg into a bowl, stir in sugar and carrot. Combine oil, eggs and sour cream and stir into flour mix.

3. Pour mixture into ring tin, bake in a moderately slow oven about 50 minutes.

4. Turn on to rack to cool.

5. When cold spread with icing and decorate with walnut halves.

6. Icing: Beat cheese, butter and lemon rind in a small bowl until light and fluffy, gradually beat in sifted icing sugar and beat until combined.

Additional Tips

Ready in 1½ hour