Malaysian chicken pieces, fried and then coated in a spicy red sauce made with chilies, aromatics, sauces, and blended raisins.
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Cut the chicken into 16 to 18 pieces.
Blend the raisins and cut the tomato into pieces.
Coat the chicken pieces in flour, then fry them in hot oil.
Sauté the onions, garlic, and ginger, then add the dried chili, chili sauce, oyster sauce, blended raisins, tomato, and brown sugar to make the sauce.
Add the fried chicken to the sauce, season with salt to taste, and stir until the pieces are well coated.
A slow-simmered beef stew in red wine with carrots, onions, and aromatics, finished with a silky sauce enriched with butter and redcurrant jelly. Serve with fresh tagliatelle or crusty bread.
