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Recipe 1: Roasted Long Red Chilli Salsa

Utensils:

Blender or food processor
Baking tray
Knife and cutting board

Ingredients:

6 long red chillies
2 tomatoes, quartered
1 small onion, peeled and quartered
2 cloves garlic
1 tbsp olive oil
Juice of 1 lime
Salt and pepper to taste

Instructions:

Preheat oven to 200°C.
Place the long red chillies, tomatoes, onion, and garlic on a baking tray. Drizzle with olive oil.
Roast for 20 minutes until the vegetables are soft and slightly charred.
Transfer to a blender or food processor and blend with lime juice, salt, and pepper until smooth.
Serve as a dip with tortilla chips or use as a topping for grilled meats.

Recipe 2: Spicy Red Chilli Stir-Fry

Utensils:

Wok or large pan
Spatula
Knife and cutting board

Ingredients:

5 long red chillies, sliced
200g chicken breast, sliced thinly
1 onion, sliced
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp oyster sauce
1/2 tsp sugar
1 tbsp vegetable oil

Instructions:

Heat vegetable oil in a wok or large pan over medium-high heat. Add garlic and onions, stir-frying until fragrant.
Add the chicken and stir-fry until it’s nearly cooked through.
Add the sliced red chillies and stir-fry for another 2-3 minutes.
Stir in soy sauce, oyster sauce, and sugar, cooking for a further minute.
Serve hot with steamed rice.