Jaydon Turns 2

Sonny Boy turns 2 today. 

How amazing. 

So fast I can't even believe it.

He has grown into this amazing toddler full of life and so loving.

I love you so much sweetheart.

Gecko Bug Fixed

After spending over two weeks on a bug in the Gecko Project finally sat down with Koli and started from scratch.

Broke everything apart one by one and rebuilt and got it work

Couldn't have done it without you Lord.

Turns out we had missed a line of code in our where clause.

Birthday Update

Had a fabulous day thanks to my lovely husband.
he stayed awake all night to make my roast pork and fish lolo and ordered for a cake and even invited my friends over. The best surprise was having Reapi over.
Now to up him for Valentine's Day considering it will be our 5years together.
What to buy him?
What to buy him?

Asian Sesame Chicken

Ingredients

Serves: 4

2 teaspoons cornflour

2 tablespoons rice wine

1 tablespoon lemon juice

1 tablespoon soy sauce

1 pinch crushed chillies

1 tablespoon grated fresh ginger

1 clove crushed garlic

500g skinless, boneless chicken breast fillets, cut into bite-size pieces

2 tablespoons sesame seeds

1 tablespoon sesame oil

2 tablespoons vegetable oil

125g fresh mushrooms, quartered

1 green capsicum, thinly sliced

4 spring onions, sliced diagonally

Prep: 4 hours | Cook: 10 minutes

1. For marinade: In a dish or bowl, blend cornflour with rice wine; stir in lemon juice, soy sauce, chillies, ginger and garlic. Blend and stir in chicken pieces to coat. Cover and refrigerate to marinate for 3 to 4 hours.

2. In a wok or large frying pan, toast the sesame seeds over medium heat, shaking the pan until the seeds are a golden brown colour. Remove seeds and set aside.

3. To same wok or frying pan, add sesame oil and vegetable oil and heat slowly.

4. Drain chicken, reserving marinade, and stir-fry in wok a few pieces at a time, until browned. Remove chicken with a slotted spoon and set aside.

5. Add mushrooms and green capscium to same wok or frying pan and stir-fry for 2 to 3 minutes. Add the spring onions and stir-fry 1 minute more.

6. Return chicken to pan, together with reserved marinade, and stir over medium high heat for another 2 to 4 minutes, or until the ingredients are evenly coated with the sauce. Sprinkle toasted sesame seeds on top and serve immediately.

Asian Sesame Chicken- dark Soy Sauce

Ingredients

Serves: 4

1½ tablespoon sesame oil

1 teaspoon salt

4 garlic cloves, chopped

4 tablespoons black bean sauce

2 chicken breasts, approx 200g each, chopped into cubes

1 chicken stock cube

1 large onion, peeled and thinly sliced

1 tablespoon dark soy sauce

6 spring onions, trimmed and chopped

3 tablespoons finely chopped fresh coriander

1 tsp black pepper

2 green capsicums, stems removed, seeded and diced

1 tablespoon cornflour

Preparation method

Prep: 15 minutes | Cook: 25 minutes

1. Heat a wok over a medium heat until hot, add the sesame oil and heat for about 30 seconds.

2. Add the salt, garlic and black bean sauce. Cook while stirring for 30 seconds.

3. Add the chicken and cook while stirring until it is cooked throughout. Dissolve the stock cube in 1 cup boiling water and stir in. Cover and cook for 6 minutes.

4. Add the onion, soy sauce, spring onions, coriander, black pepper and capsicum. Cover and cook for another 8 minutes or until most of the liquid is reduced.

5. Mix the cornflour with 3 tablespoon of water and add it to the wok.

6. Stir the mixture until the sauce thickens and add more salt and pepper if required.

7. Serve on jasmine rice.

Stir Fried Boneless Pork Chops

salt, to taste

sugar, to taste

3 tablespoons fish sauce

white pepper, to taste

1 stalk lemongrass, bruised and diced, optional

Sauce:

1 tablespoon diced garlic

2 tablespoons fish sauce

4 tablespoons lemon juice

1 tablespoon sugar

2 teaspoons chilli sauce

fresh coriander, to taste

1/4 red chilli, diced

fresh basil leaves, to taste

Stir Fry:

1 tablespoon oil

2 tablespoons diced garlic

1 tablespoon honey

1 handful roasted peanuts, coarsely diced

 

Prep: 25 minutes | Cook: 10 minutes | Extra time: 20 minutes, marinating

1. Prepare the boneless pork chops by pounding to a 5mm thickness then cutting into bite sized pieces.

2.Marinade: In a large bowl, mix together the salt, sugar, fish sauce, white pepper and lemon grass. Add the pork to the bowl and stir to coat; allow to sit for 20 minutes.

3.Sauce: In a food processor, puree the garlic, fish sauce, lemon juice, sugar, chilli sauce, fresh coriander, red capsicum and fresh basil leaves. Set aside.

4.Stir Fry: Heat a large frying pan with oil over high heat. Stir fry 2 tablespoons garlic until aromatic; about 2-3 minutes.

5. Add the pork and stir fry until done; about 3-5 minutes.

6. Turn off the heat and stir in 1 tablespoon of honey.

7. Transfer to a serving plate, sprinkle with peanuts and serve with the sauce.

Thai Peanut Chicken

Ingredients

Serves: 8

2 cups (185g) uncooked jasmine rice

4 cups (500ml) water

3 tablespoons (60ml) soy sauce

2 tablespoons smooth peanut butter

2 teaspoons white wine vinegar

1/4 teaspoon cayenne pepper or equivalent in chilli

3 tablespoons olive oil

4 skinless, boneless chicken breasts - cut into thin strips

3 tablespoons chopped garlic

1 1/2 tablespoons chopped fresh ginger

3/4 cup chopped spring onions

2 1/2 cups broccoli, chopped

1/3 cup (50g) unsalted dry-roasted peanuts

Preparation method

Prep: 25 minutes | Cook: 15 minutes

1. Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar and cayenne pepper. Set aside.

2. Heat oil in a wok or frypan over high heat. Add chicken, garlic and ginger and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.

3. Reduce heat to medium, and add spring onion, broccoli, peanuts and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.