Masak Masak Ala Emak

Ingredients 9 tbsp tomato ketchup 3 tbsp malt vinegar 4 tbsp dark muscovado sugar 2 garlic cloves, crushed 4 skinless and boneless chicken breast, cut into chunks 1 small  onion , roughly chopped 2 red  peppers , seeded and cut into chunks 227g 8oz can  pineapple  pieces in juice, drained 100g sugar snap peas, roughly sliced handful salted, roasted  cashew  nuts, optional Method In a large microwaveable dish, mix the ketchup, vinegar, sugar and garlic thoroughly with the chicken, onion and peppers. Microwave, uncovered, on High for 8-10 minutes until the chicken is starting to cook and the sauce is sizzling. Stir in the pineapple pieces and sugar snap peas and return to the microwave for another 3-5 minutes until the chicken is completely cooked. Leave to stand for a few minutes, then stir in the cashews, if using, and serve.

Ingredients 4 skinless, boneless chicken breast halves - cut into 1 inch cubes 20 peeled and deveined large shrimp (21 to 30 per pound) 4 teaspoons soy sauce 4 teaspoons rice wine 2 teaspoons sesame oil 1 tablespoon cornstarch 1/2 cup vegetable oil, divided 4 cloves garlic, minced 16 dried red chile peppers, cut in half 2 teaspoons Szechuan peppercorns (optional) 1 red bell pepper, sliced 1 green bell pepper, sliced 1/4 cup dark soy sauce 2 tablespoons rice wine 2 teaspoons white sugar 1 cup salted peanuts 4 green onions, cut into 3 inch lengths 2 dashes sesame oil, or to taste (optional) Combine the chicken and shrimp in a mixing bowl along with 4 teaspoons of soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes. Heat half of the vegetable oil in a wok over high heat. Stir in the chicken and shrimp, and cook until the chicken has turned white on t