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100g of Bird's Eye chillies.

Recipe 1: Spicy Bird’s Eye Chilli Sauce

Utensils:

• Blender or food processor
• Saucepan
• Knife and cutting board

Ingredients:

• 8-10 Bird's Eye chillies
• 2 cloves garlic
• 1/4 cup vinegar
• 1 tbsp sugar
• Salt to taste
• 1/4 cup water
• 1 tbsp vegetable oil

Instructions:

Blend the Bird’s Eye chillies, garlic, vinegar, sugar, and water until smooth.
Heat vegetable oil in a saucepan over medium heat and pour in the blended mixture.
Simmer for 10 minutes, stirring occasionally, until thickened.
Let the sauce cool before transferring to a jar. Store in the fridge and use for adding heat to any dish.

Recipe 2: Bird’s Eye Chilli Fried Rice

Utensils:

Large pan or wok
Spatula
Knife and cutting board

Ingredients:

2 cups cooked rice (preferably day-old)
2 Bird’s Eye chillies, finely chopped
2 cloves garlic, minced
1 small onion, diced
1/2 cup mixed vegetables (peas, carrots, etc.)
2 tbsp soy sauce
1 egg, beaten
1 tbsp sesame oil

Instructions:

Heat sesame oil in a large pan or wok over medium heat. Add garlic, onions, and Bird’s Eye chillies, cooking until fragrant.
Push the mixture to one side and pour in the beaten egg, scrambling until cooked.
Add mixed vegetables and stir-fry for 2-3 minutes.
Add the rice, soy sauce, and stir-fry until heated through. Adjust seasoning to taste and serve hot.