Food For My Belly

gong bao chicken This was the second dish I made from Adam's cookbook last week. There are other variations in how the name of dish is spelt but some people may be used to it being called kung pao instead of gung bao. I had a bit of help with this dish from the boyfriend as I fell early last week and pulled a few muscles and couldn't really move much. With my instructions and my assistance, we pulled off the dish :) It looks quite similar to the one in Adam's cookbook except he has a nicer looking plate. The only issue I had was making the sauce for this dish, no matter how much I followed Adam's instruction (with some guesstimation of my own :P), I couldn't get the sauce to form a slurry so I added more cornflour and kept at it but didn't quite get there. It still turned out alright once added to the chicken *phew* Adam's recipe: 81 Steph's completed:5

Last week, I made Adam's chilli cumin lamb minus the chilli so that the kids at a Mother's Day event that I was at could eat it. The other dish I made from Adam's cookbook already had chilli so I thought I'd minus it from this dish. This dish had a few steps to it and so I took one shortcut (from what I can remember). For one, I had to deep fry the lamb and I am normally not keen on deep frying anything so I decided to pan fry it instead. It turned out really well, it would've been great with the chilli but without, it still taste awesome. The one thing that might put people off is that lamb has this "sou" smell...it's a word in Chinese which I can't quite explain. Let's just say that there is a certain smell to lamb, gamey? Not sure what word to use to describe the smell. lamb with peanuts and herbs If you would like the recipe for this from Adam Liaw's cookbook, leave me a comment with your email and I will send it to you :) ...