Chicken Karahi

1kg Chicken - cut into medium pieces, bone-in
Vegetable oil for frying
1 medium to large red onions - chopped fine
8 cloves garlic - thinly sliced
2 tbsp ginger - thinly chopped
Salt
1 tbsp black pepper
1 tbsp chilli powder
4 green chilli - sliced
5 tomatoes - thin chopped

1. On full heat, saute onions until they're translucent.
2. Chuck in all the garlic.
3. Once both are slightly golden, add the salt, black pepper, chilli powder, green chillies, half of the ginger, and all of the chicken.
4. Fry the chicken in the mixture for 4-5 minutes.
5. Add the tomatoes, mix it well and turn the heat down to minimum. Cover it and leave for 10 minutes.
6. Uncover it and cook the chicken on high heat until the water from the tomatoes dries off, leaving a rich, heavenly smelling thick gravy. Chicken should be completely done by this point.
7. Add the remaining ginger and serve with boiled white rice or naan bread.

Kailan Ikan Masin

A bunch of kailan (cut the stalks and leaves into smaller pieces)
½ an onion (sliced)
3 pieces garlic (crushed)
2 pieces bottled ikan masin (tenggiri; break into small pieces)
2 cm ginger (thinly sliced)
1 red chilli (seeded)
5 cili padi (crushed)
2 tbps oyster sauce
2 tbsp fish sauce
1 calamansi (the limau in your teh O ais limau)
A splash of water

1. Saute the garlic and cili padi until aromatic.
2. Add in the ikan masin pieces.
3. Add in the onion and garlic.
4. Add in the oyster and fish sauces and squeeze in the calamansi, stirring thoroughly.
5. Add in the chili and kailan, and a splash of water for the appropriate thickness of the sauce.