Garlic Chilli Oil with Preserved Turnips 蒜香菜脯辣椒油

Ingredients
1 cup minced garlic
1 cup minced shallot
1/2 cup chilli powder/flakes
1/2 cup preserved raddish/turnip (菜脯)
800ml or more cooking oil

Seasonings (to taste)
Salt
Sugar

Method
1. Heat up but not smoky 800ml of oil in a wok or pan over a medium-low heat. Cook (keep stirring) minced shallot until it turns transparent/fragrant. 
2. Add garlic, continue to cook and keep stirring till the garlic turn slightly brown. Add preserved turnip and cook for about 3 minutes.
3. Stir in the chilli powder, continue to cook and let it simmer (keep stirring) for 10 minutes. 
4. Taste and adjust the chilli oil with salt and sugar to your preferences.

Note: Do not be afraid of the amount of oil to be used in this recipe as the main point is to cook the hot oil out of the chilli powder. The chilli powder will also absorb a lot of oil, thus you may need to add more oil or reduce the amount of the chilli powder.

Sambal Chilli for Indonesian Smashed Chicken

Ingredients
6 red chilli, cut into sections
A handful bird eye chilli (red and green)
1 large tomato, sliced roughly
8 shallots, sliced roughly
12 clove garlic, sliced roughly
Thumbsize belacan (shrimp paste)
2 tbsp oil

Seasonings
1 tsp sugar
Salt

Method
1. Heat up 2 tbsp of oil in a pan. Put all the ingredients and cook till the chilli, shallots and garlic turn soft. 
2. Season the chilli mixture with salt and sugar, stir and combine.
3. Use mortar and pestle to grind/crush the chilli mixture roughly or turn into paste.
4. Serve with fried chicken.

Thai Seafood Sauce

Ingredients
6 big green chilli
10 small green chilli
4 red bird eye chilli
8 cloves garlic
2 shallot
8-10 fresh lime juice
3 coriander roots
1-2 tbsp Thai fish sauce to taste
Sugar to taste

Method
Put all the ingredients in a food processor and blend it coarsely.
Note: You may add more lime juice if you want it to be more sour

Japanese Sauce

Ingredients/Seasonings (to taste)
1 tsp Ginger paste
1 tsp Garlic paste
1/4 cup Japanese Soya Sauce (I use Kikkoman)
1 tbsp Mirin
1.5 tsp Ryorishu
2-3 tbsp Black/brown sugar
3/4 cup Water
1 tbsp corn flour mix with 1.5 tbsp of water for thickening

Method
1. In a pot/pan, heat 1 tbsp of oil. Saute ginger and garlic paste till fragrant.
2. Add the rest of the ingredients except the sugar and bring it to boil. Add the sugar and cook till it dissolves. Pour and stir the corn flour mixture into the sauce till it's combined and thicken (You may add more corn flour mixture if you want the sauce to be thicker or you may put lesser to make it more diluted).