Sweet Fish sauce

Ingredients

• ¼ Cup hot water
• ¼ Cup sugar
• 1/3 Cup fresh lime juice, approx 2 lime
• 1/3 Cup fish sauce
• 3 Chopped hot chili pepper or to your taste (option)
• 1/3 Cup roasted peanut, crushed (option)

Method

Mix all ingredients together.

Sesame Chicken - 麻油鸡

Ingredients

1 Chicken

Sesame Oil

Ginger - 8 slices

Mushroom

Rice wine - 1/2 cup

Water - 1 cup

Method

1. 鸡切块，放入沸水中烫去血水。

2. 香菇8——10朵，在温水中浸泡30分钟，不要用冷水泡。

3. 麻油倒入一小碗，用小火慢慢的爆老姜，这样姜汁能溶解在麻油当中

4. 鸡放入油中爆炒

5. 5分钟后将所有鸡肉倒入锅中，加入适量米酒

6. 将鸡肉炒至七分熟后，倒入水，煮开后转小火放入香菇

7. 小火煮一个小时加盐即可

Kaya

Ingredients

• 3 eggs
• 2 egg yolks
• 150g castor sugar
• 250ml thick coconut milk, from grated white of 2 coconuts
• 3?4 screwpine leaves (pandan leaves), knotted
• 
  

Method

Break eggs into a mixing bowl. Add in egg yolks and beat by hand until yolks and whites are well blended.

Add sugar and keep on stirring continuously to dissolve the sugar. Slowly add thick coconut milk and continue to beat until sugar is fully dissolved and coconut milk is well blended.

Strain mixture into a heatproof container. Place container into a double-boiler. Add screwpine leaves to the mixture and steam over gently boiling water, stirring with a wooden spoon for approximately 40?50 minutes non-stop or until mixture turns into a thick custard mixture. Discard the screwpine leaves. The mixture should now be golden brown. If not, fry one or two tablespoons sugar separately and stir in the caramel. Add this to the kaya to achieve the golden colour. Cool, then bottle the kaya in jam jars.