Thai Chilli Basil Chicken

300 gms breast boneless chicken cut into small strips.

10 cloves of garlic finely chopped

8-10 thai bird chillies sliced

2 tablespoons oyster sauce

2 tablespoons fish sauce

½ teaspoon sugar

handful basil leaves

1 tablespoon Nam Prik paste if available

1. Heat oil in a wok. Add the garlic and chillies.
2. Add the chicken and stir fry till it’s cooked.
3. Add the oyster sauce, fish sauce, sugar and Nam Prik paste. Mix it well.
4. Add the basil leaves. Stir fry till they soften and wilt.
5. Serve with rice and egg on the side.

Easy Caramel Custard

200ml condensed milk
400 ml regular milk
4 eggs
200gm sugar
a little vanilla extract

1. Take 2 steel bowls and add 100 gms of sugar to each bowl. Add a little water.
2. Place the steel vessel on the gas to caramelize the sugar.
3. Once the sugar is caramelized, coat the bowl with the caramelized sugar and let it cool.
4. Beat the eggs well. Add the condensed milk and the regular milk and again beat the mixture.
5. Pour the egg and milk mixture into the 2 bowls.
6. In a pressure cooker boil some water. Once the water comes to a boil keep one bowl in the cooker and wait for the whistle to blow once.  Turn the gas to the lowest and cook further for 15 minutes.
7. Cool it in the refrigerator and serve.