Monday, February 18, 2008

Chicken Balaclava


1. Dried red chillies
2. Green capsicums
3. Pineapple
4. Onions
5. Chicken breast
6. Cashew nuts
7. Oyster sauce
8. Indonesian ABC sauce
9. Thai sweet chilly sauce (made of tamarine)
10. Tomato sauce
11. Salt
12. Sugar
13. Topioca starch
14. Cooking oil

For this week's specialty, I proudly present my newly created hybrid recipe, the mixture of Chinese Sweet&Sour Chicken and Thai's Chicken with cashew nuts. Fry dry chillies (with minimal cooking oil) first to get the best of dry chilli's aroma, then deep fry the chicken separately so that it is cryspy from the outside but tender inside. Mix topioca starch with warm water first. Then put all the prepared ingredients together to stir fry.
(On the right: Robin, my cooking student, learning to make Thai banana in coconut milk)