Oh, the chocolate cake freezes very well!. …but before you do so, brush with simple syrup flavoured with Kahlua and wrap and freeze. Bake this a few days before you plan on using it!

So, Homebuddy…let’s talk shrimp/prawn and chicken or pork used in Chinese cooking. They are generally coated with EGG WHITE and cornstarch before stir frying and done first before adding the other ingredients. If you are using prawns/shrimp, it is BEST to give them the salt (brine treatment) wash first to give it that crunch texture . Then drained and then coated with the above ingredients to protect them from the oil and prevent overcooking. Same goes for the chicken /pork ,..NO BRINE though.

Say for instance you want to make a simple prawn stir fry with asparagus or peas with cashew nuts (nut allergy alert!)
1 pound of peeled, deveined shrimp, if you are not tamad, then do the brining thingy, sprinkle 2 tbsp. salt over it and cold water and let it sit for a few mi nutes. Then drain and rinse and drain.

Coating: a tiny pinch of salt (ONLY IF YOU DO NOT WANT TO BRINE IT!!!!)
1 eggwhite
about 2 tsp. cornstarch
1 tsp. sesame oil
Add the above ingredients to the prawns and mix gently and let it sit for about 15 to 20 mi utes.

Other ingredients.
1/2 cup PEANUT OIL (not to be given those with nut allergies…use canola instead!), used for veleveting
3 slices ginger
1 tsp. minced garlic
1 stalk greeen onion, chopped
1 pound asparagus spears or you can sub it with beans or baby shaghai bok choy
a few splashes of dry sherry or rice wine
pinch of sugar
2 tsp. cornstach dissolved in 2 tsp. water
few splashes of sesame oil
1/2 cup sesasoned chciken stock
HIGH HEAT on your wok. When smoking add the oil, while oil is still WARM>…add the prwans and stir to separate the prawns. Right away turn off the heat and let it sit in the warm oil for only 2 MINUTES> DRAIN to a bowl. NOw, just wipe clean the kawali. DO NOT WASH! THe kawali is ready for stir frying. HIGH HEAT AGAIN UNTIL SMOKING. Add a few tbsp. of the drained oil. Let that get SMOKING HOT> Add the ginger, Stir for a few seconds only Add the vegetables, and stir for a few seconds again, add the sherry, garlic, and green onion (if you do this at the beginning, the garlic and onion will BURN right away because of the realy hot oil). Add the rest of the ingredients. Then return the prawns and give it a quick stir. In less than 5 minues, lunch is ready. Serve this on top of rice!

For beef and chicken or pork, same eggwhite and cornstarch. Some Chinese cooks add a PINCH ONLY of baking soda. If you add more than necessary, it will smell AMMONIA-Y!!!!But when you are ready to add it to the oil. get the wok really really hot and add the oil. When you see smoke starting, add the pork or beef and stir to separate. for only a MINUTE or so. Drain and wipe the kawali and get it smoking again and add some of the drained oil and let the STIR FRYING begin!