How to make a classic Indo-Chinese recipe that's both simple and flavorful - Crispy Egg Hot Garlic.

Component 1: The Anda (Egg)

Ingredients:

• Eggs
• Garlic
• Freshly cut coriander leaves
• Salt
• Freshly cracked black pepper

Instructions:

1. Crack open the eggs and add in garlic, coriander leaves, salt, and black pepper.
2. Whip the mixture until it's well combined.
3. Heat oil in an omelette pan and pour in the egg mixture.
4. Let the liquid egg mixture cook until it starts squealing in the entire pan.
5. Bring all the sides of the omelette together and flip it over to cook the other side until it's nice and fluffy.
6. Once cooked, keep the omelette aside.

Component 2: The Hot Garlic Sauce

Ingredients:

1. Oil
2. Garlic
3. Ginger
4. Green chillies
5. Sliced onions
6. Green capsicum
7. Tomato ketchup
8. Red chilli sauce
9. Bhut Jolokia chilli sauce
10. Water
11. Salt
12. Freshly cracked black pepper
13. Corn starch and water (to make slurry)

Instructions:

1. Heat oil in a wok and add garlic, ginger, and green chillies. Once the raw flavour goes away, add sliced onions and green capsicum.
2. Stir fry everything on high flame and add tomato ketchup, red chilli sauce, and Bhut Jolokia chilli sauce. Mix well.
3. Add water, salt, and black pepper. Remember, most of the proprietary sauces already have salt.
4. Allow the sauce to come to a rolling boil.
5. Make a slurry with corn starch and water, and add it to the sauce.
6. Turn off the flame once the sauce thickens.

Plating:

1. Cut the omelette into desired shapes.
2. Pour the hot garlic sauce over the omelette.
3. Garnish with spring greens.

And there you have it, a delicious and flavorful Crispy Egg Hot Garlic recipe that can be served as a starter or a main course for lunch, dinner, or midnight supper. Enjoy!