1/2 cup oil
1 medium onion, sliced radicchio
1 clove garlic, minced
1 red slice pepper
1 tablespoon olive oil
1 cup dry white wine
1 tablespoon Worcestershire sauce
1 1/2 cups minced fresh ginger root
1 teaspoon dried minced gingerroot
2 tablespoons vegetable oil
2 teaspoons chili powder
2 tablespoons crushed red pepper
2 teaspoons minced fresh gingerroot
1 tablespoon vegetable oil
1 teaspoon fish sauce
1/2 teaspoon soy sauce
2 tablespoons red wine vinegar
Rinse and deep-freeze the kaya for about 1 hour to taste. Drain well and remove juice from stems. Remove stems, leg and diadendrum. Cut into 1/2 inch cubes. Place kaya in a dish or individual plates. Drizzle white wine over kaya. Cover with Worcestershire sauce and cracker crumbs.
Heat oil in small pan. Saute onions and garlic over medium heat for 5 minutes. Pour over kaya cubes and sprinkle with tomato paste, brown sugar, sea salt, oregano and black pepper.
Place kaya cubes in even skillet. Add wine, oil, oil mixture and lemon juice; bring to a boil. Cook for about 10 minutes or until kaya is completely wilted. Reduce heat to medium-low and continue stirring.
When kaya is wilted, add gingerroot and fry over low heat for 1 1 minute. Remove kaya from pan and set aside.
Saute tomatoes with tomato paste, garlic, ginger, oil and fish sauce in medium skillet for about 10 seconds or until they have softened.
Add sauce and cook until sauce is thickened. When sauce reaches desired consistency, stir kaya over medium-low heat for about 2 minutes.
Return kaya to pan and lay flat before continuing to fry, until fish is pink and everything is evenly browned. Top with lemon pie filling and garnish with walnuts or almonds.