Preheat the oven to 180oC. Roast the cashews on a baking sheet until golden brown about 5-7 minutes or can use normal wok, toast on small fire, stir frequently until golden brown.

Heat oil over medium high heat in a skillet or wok. Add the garlic and ginger and cook for a while.

Add the chicken and cook for 2 minutes or until lightly brown.

Add water and cook for 4-5 min over high heat until broth mostly evaporates.

Add the Rasa Sifu™, oyster sauce, dry chillies and cashew nuts. Cook for 1-2 minutes.

Add spring onion and white sesame for garnishing.

Saute chopped garlic with olive oil for 1 minute.

Add in mushroom and carrot, cook for 1 minute.

Add in Kailan, water and Rasa Sifu™. Let it cook for 1-2 minutes. Not to let it to overcook.

Add all ingredients in a pot. Let it boil for 2-3 minutes.

May add in chopped parsley for garnishing.