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Cooking the Chicken/Meat

  • Chicken/Beef, thinly sliced 600.0 g
  • Salt, to taste
  • Pepper, to taste
  • Versatile Flour or Sago Flour 300.0 g
  • Cooking Oil, for frying 1.0 l

Make Chicken/Meat Oyster Sauce with Cashewnut & Dried Chili

  • Cooking Oil, for frying
  • Onions, diced quite large 100.0 g
  • Garlic, roughly chopped 2.0 clove
  • Dried Red Chilli, as desired, cut 2 parts
  • Spring Onion (stalk), cut into 2 cm lengthwise 2.0 pc
  • Sweet Soy Sauce 2.0 tbsp
  • Sugar 2.0 tbsp
  • Sesame Oil 1.0 tsp
  • Flower Leek
  • Red Chilli, cut

A tasty, slightly sweetened cashewnut mixed with dried chillies will be a unique flavour combination. Chef Deden cooks it with chicken or meat into a delicious unique recipe for savoury-spicy flavour lovers.



  1. Cooking the Chicken/Meat

    • Prepare a quite large container, put the meat or chicken slices.
    • Add salt and pepper to taste, mix well.
    • Add the versatile flour/sago flour, stir till mixed evenly.
    • Heat oil in a frying pan.
    • Fry meat or chicken slices until yellow, remove and set aside.
  2. Make Chicken/Meat Oyster Sauce with Cashewnut & Dried Chili

    • Pour the oil into another container, let a little to sauté the garlic.
    • Add the spring onion, pieces of dried chilli, stir-fry briefly till fragrant.
    • Add the oyster sauce and soy sauce and stir till evenly distributed.
    • Put all the meat and cashews and stir again till all the ingredients are covered with sauce.
    • Turn off the fire and lift the food.
    • Decorate with garnish and ready to serve.