Prep Time: 10 Minutes

Cook Time: 20 Minutes

Serving Size: 4 Portions

Ingredients

(A) Mix these ingredients together & marinade for 20 minutes

• 1 whole Chicken ~ cut into medium sizes
• 4 tbsp ginger - garlic paste
• 4 tbsp chilli powder
• 2 tbsp meat powder
• 2 tbsp SUJI’s Chili Boh
• 1 tsp corriander powder
• 1 tsp turmeric powder
• 1 tsp garam masala powder
• 1 tbsp salt

(B) Other ingredients

• 1 nos cinnamon stick
• 4 pcs cardamoms
• 2 nos star anise
• 2 tsp fennel seeds
• 1/4 tsp fenugreek seeds
• 3 nos onions ~ sliced
• 3 nos tomatoes ~ diced
• 3 nos green chillies ~ sliced
• 3 sprigs curry leaves
• 2 tbsp chopped corriander leaves
• 2 nos large potatoes ~ cubed (optional)
• 1 cup water
• 6 tbsp ghee
• (+ -) Salt to taste

Cooking Method

• Heat ghee in a large wok. Saute cinnamon stick, cardamoms, star anise, fennel seeds and fenugreek seeds until fragrant.
• Add the sliced onions, green chillies and curry leaves. Stir fry for 3 minutes. Then add the Suji’s Chili Paste and mix well to cook.
• Add the potatoes (optional), stir and add the marinated chicken with spices and water. Mix gently and cook with for 10-15 minutes with lid covered. Stir gradually and allow to boil.
• Cook for another 10 minutes until the gravy thickens.
• Add cubed tomatoes. Mix well and let to simmer.
• Sprinkle chopped corriander leaves over and mix thoroughly.
• Season with salt and pepper. Dish out and serve hot.

** This dish goes well with chapati, paratha, plain rice or briyani rice too.

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Serving Size: 4 Portions

Ingredients

(A) Mix these ingredients together & marinade for 20 minutes

• 1 whole Chicken ~ cut into medium sizes
• 4 tbsp ginger - garlic paste
• 4 tbsp chilli powder
• 2 tbsp meat powder
• 2 tbsp SUJI’s Chili Boh
• 1 tsp corriander powder
• 1 tsp turmeric powder
• 1 tsp garam masala powder
• 1 tbsp salt

(B) Other ingredients

• 1 nos cinnamon stick
• 4 pcs cardamoms
• 2 nos star anise
• 2 tsp fennel seeds
• 1/4 tsp fenugreek seeds
• 3 nos onions ~ sliced
• 3 nos tomatoes ~ diced
• 3 nos green chillies ~ sliced
• 3 sprigs curry leaves
• 2 tbsp chopped corriander leaves
• 2 nos large potatoes ~ cubed (optional)
• 1 cup water
• 6 tbsp ghee
• (+ -) Salt to taste

Cooking Method

• Heat ghee in a large wok. Saute cinnamon stick, cardamoms, star anise, fennel seeds and fenugreek seeds until fragrant.
• Add the sliced onions, green chillies and curry leaves. Stir fry for 3 minutes. Then add the Suji’s Chili Paste and mix well to cook.
• Add the potatoes (optional), stir and add the marinated chicken with spices and water. Mix gently and cook with for 10-15 minutes with lid covered. Stir gradually and allow to boil.
• Cook for another 10 minutes until the gravy thickens.
• Add cubed tomatoes. Mix well and let to simmer.
• Sprinkle chopped corriander leaves over and mix thoroughly.
• Season with salt and pepper. Dish out and serve hot.

** This dish goes well with chapati, paratha, plain rice or briyani rice too.

Ingredients

• 2 kg boneless beef short ribs (cut into cubes)
• 5 tablespoons cooking oil
• 1 cinnamon stick (about 2-inch long)
• 3 cloves
• 3 star anise
• 3 cardamom pods
• 1 lemongrass (cut into 4-inch length and pounded)
• 1 cup thick coconut milk
• 1 cup water
• 2 teaspoons tamarind pulp (soaked in warm water for the juice and discard the seeds )
• 6 kaffir lime leaves (very finely sliced)
• 6 tablespoons kerisik (toasted coconut)
• 1 tablespoon sugar/palm sugar or to taste
• (+ -) Salt to taste

Yield / Portion: 4 servings

Cooking Time: 1 hour

Spice Paste

• 5 shallots
• 1 inch galangal
• 3 lemongrass (white part only)
• 5 cloves garlic
• 1 inch ginger
• 300 gm Suji’s A1 Chili Boh

Cooking Preparation

• Chop the spice paste ingredients and then blend it in a food processor until fine
• Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic
• Add the beef and the pounded lemongrass and stir for 1 minute
• Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked
• Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat
• Lower the heat to low, cover the lid, and simmer for 30 - 40 minutes or until the meat is really tender and the gravy has dried up

**Serve immediately with steamed rice or buttered rice

Cook’s Notes

To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown.

Ingredients

• 1 kg Chicken – skin, fats removed and cut into bite size pieces
• 100 gm SUJI’s Chili Paste / Boh
• 2 sprig curry leaves
• 3 nos shallots – sliced thinly
• 3 nos cloves garlic - chopped
• 2 tbsp chili powder
• 3 nos cardamom pot
• 2 nos cinnamon sticks
• 1 tsp ground black pepper
• (+ -) Salt to taste

Marinate Masala Spice

• 1 tbsp grated ginger
• 2 nos clove garlic – finely chopped
• 1 tsp turmeric powder
• 1 tbsp meat curry powder
• ½ tsp coriander powder
• 1 tsp cumin powder
• ½ tsp pepper
• 1 tsp salt

Cooking Preparation

• Clean the chicken and pat it dry. Combined marinate ingredients and add it to the chicken. Mix really well and set it in the fridge to marinate for at least 4 hours or overnight.
• Heat up some oil over medium heat, fried the chicken until golden brown. Remove from oil and set it aside.
• Remove most of the oil from the frying pan; leave about 2 tbsp of oil. Add the shallots and garlic. Stir fry until fragrant and lightly brown. Add in the curry leaves, dried chilies, cardamom pot and cinnamon stick. Continue to stir fry until fragrant.
• Add in the chili powder and SUJI’s Chili Paste and toast it well in the oil for a few seconds. Add salt and finally add in the chicken. Continue to turn and toss until chicken coated with all the aromatic. If it is too dry, add in 1 or 2 tbsp of water. Finally add in the black pepper. Mix well.
• Dish out and serve with white rice or pilaff rice.

**Serve immediately with steamed rice or buttered rice

Ingredients

• 400 gm Shrimp
• 100 gm Stink bean (Indonesian: petai)
• 4 tbspn Cooking oil
• 1 tbspn Sugar
• 2 nos Tomatoes, cored and quartered
• 2 cup Water
• 2 tbspn Thick coconut milk (Indonesian: santan kental)
• 2 tbspn Sweet soy sauce (Indonesian: kecap manis)

Prep Time: 1 hour

Cook Time: 1 hour

Serving Size: 4 pax

Grind The Following Into Spice Paste

• 200 gm SUJI’s Chili Boh
• 10 nos Shallots (Indonesian: bawang merah)
• 3 cloves Garlic (Indonesian: bawang putih)
• 2 nos Candlenut (Indonesian: kemiri)

Cooking Method

• Devein shrimps and remove the shells, but leave the tails intact
• Half each stink bean. Discard the ones with worms inside. Wash and drain.
• Heat cooking oil on high heat in a frying pan, fry the stink beans until they turn a brighter shade of green, about 1 minute. Remove from the pan and set aside.
• Fry the spice paste and sugar until fragrant, about 2-3 minutes.
• Add tomatoes and cook for another 1 minute.
• Pour in the water and coconut milk and bring to a boil. Let boil for 3 minutes.
• Add sweet soy sauce and salt. Simmer for 10-15 minutes until the tomatoes have fully disintegrated and incorporated into the sauce and the liquid has reduced slightly and thickened.
• Return the fried stink bean along with Thai chilies into the pan and cook for 3 minutes.
• Add shrimps and quickly toss around for 30 seconds.
• Turn off heat and serve immediately with steamed white rice garnish with fresh parsley leave.

Ingredients

• 400 gm Shrimp
• 1 kg Mutton / Lamb – cut into small pieces
• 3 tblspn Cooking Oil
• 2 tsp Fennel Seeds / Sombu / Saunf
• 1 nos large Onion – sliced finely
• 1 sprig Curry leaves
• 2 tblspn Ginger Garlic Paste
• 2 nos Green Chilli
• 2 nos large Tomatoes – chopped finely
• 1/2 cup Water – ( if needed)

For Marination

• 200 gm Yogurt / Curd
• 2 tsp Chilli powder
• 1 tblspn Coriander powder / Malli podi
• 1 tsp Cumin Powder / Jeera podi
• 1 tsp Turmeric Powder / Manjal podi
• 1 tblspn Garam Masala Powder
• 1 tsp Pepper Powder
• (+ -) Salt to taste

Cooking Method

• Take cleaned mutton pieces in a bowl. Add in all the marination ingredients in it and mix well. Let this marinate for a good 30 mins. You can leave it in fridge overnight too. If so take it out a hour before you cook so it comes to room temp.
• Heat oil in a Sauce Pot. You can do this whole thing in pressure cooker. Add in fennel seeds and let it sizzle. followed by onions, chilli and curry leaves. Saute this for 5 mins or so.
• Now add in ginger garlic paste and saute for a min. Then, add in tomatoes. Cover and cook till it turns mushy. Then add in the marinated mutton along with all the marination.
• Mix well. Pour this whole thing in a pressure cooker, add 1/2 cup water if needed and cook for 6 to 7 whistle.
• Simmer and cook for a 20 mins. Now switch off the flame and let the steam all escape. Open the pressure cooker and mix well. Serve with rice.

Ingredients

• 100 gm mixed vegetables, chopped
• 100 gm eggplant
• 30 gm cottage cheese
• 10 gm cornflour
• 60 ml oil
• 5 gm ginger, chopped
• 5 gm celery, chopped
• 5 gm onion
• 5 gm garlic
• 5 gm SUJI’s A1 Chili Boh
• 6 gm tomato
• 5 gm oyster sauce
• 5 ml rice wine
• 5 ml vinegar
• 5 gm salt
• 5 gm castor sugar
• 5 gm white pepper
• 5 ml sesame oil
• 10 gm corn flour
• 3 gm sichuan pepper
• 150 ml stock water

Preparation Time: 20 mins

Cooking Time: 40 mins

Serving Size: 4 portions

Cooking Method

• Stuff the eggplant with chopped vegetables and cottage cheese mixture.
• Coat it with dry cornflour and deep fry.
• Heat oil in wok. Add garlic, ginger, onion, oyster sauce, rice wine, chilli, vinegar, sichuan Pepper. Tomato ketchup and sauté it well.
• Now add stock and adjust the seasoning and give a touch with corn flour.
• At last add the fried eggplant, toss it well in sauce, sprinkle with spring onion and serve hot.