Cook, presenter, TV personality, ex DJ, author of A Gay Guy’s Guide to Life, Love, Food - Khanh Ong is an icon known for his vibrant dishes and authentic style.
Discover the easy-yet-elevated recipes Khanh has created exclusively for Silk Laundry.

Easy Thai Basil Chicken Stir-Fry

  • 2 tablespoons peanut oil (or any other neutral oil)
  • 300g chicken thighs, cut into bite-sized pieces
  • 3 cloves garlic, chopped
  • 1-2 chilies, chopped (adjust to taste)
  • 2-3 spring onions, cut into small pieces
  • 2 teaspoons oyster sauce
  • 2 teaspoons dark soy sauce
  • 1 teaspoon honey
  • 2-3 tablespoons water
  • 1 bunch Thai basil leaves
  1. Cook Chicken: Heat oil in a wok or large pan over high heat. Add chicken and cook until browned, about 4-6 minutes.
  2. Add Aromatics: Stir in garlic, chilies, and spring onions. Cook for 2 minutes until fragrant.
  3. Sauce and Simmer: Add oyster sauce, dark soy sauce, honey, and water. Stir and cook for another minute.
  4. Finish: Remove from heat and stir in Thai basil leaves until wilted.
  5. Serve: Serve hot with rice. Adjust spice level by adding more chilies if desired.
Coconut Crème Caramel

1 cup granulated sugar
4 large eggs
1 can (400ml) coconut milk
1 can (400ml) sweetened condensed milk
1 teaspoon vanilla extract
Pinch of salt
Shredded coconut, toasted (optional, for garnish)

  1. Make Caramel Sauce: In a saucepan, melt sugar over medium heat until golden brown. Pour into ramekins or a baking dish, coating the bottom. Let it cool and harden.
  2. Mix Custard: Whisk eggs, coconut milk, condensed milk, vanilla, and salt until smooth.
  3. Pour Custard: Pour custard mixture over cooled caramel in ramekins or dish.
  4. Bake: Bake at 325°F (160°C) in a water bath for 45-50 minutes until set but slightly jiggly in the center.
  5. Chill: Let cool, then refrigerate for at least 4 hours or overnight until fully set.
  6. Serve: Run a knife around edges, invert onto plates, and garnish with toasted coconut if desired.