Ingredients

Yield / Portion: 4 servings

Cooking Time: 45 minutes

• 100 gm dried apricots, diced
• 2 tablespoon curry powder
• 1 tablespoon Cili powder
• 2 tablespoon Suji Pure Cili Paste
• 50 ml rice wine vinegar
• 1 tablespoon Dijon mustard
• 4 lamb shanks (12 to 16 ounces each - bones cracked) 4 tablespoons olive oil
• 2 carrots, peeled (cut into 1-inch chunks)
• 2 stalks celery, peeled (cut into 1-inch chunks)
• 2 nos Fresh plums (cut into 1-inch chunks)
• 1 Spanish onion, peeled (cut into 1-inch chunks)
• 1 red, green or yellow pepper, cored, seeded and diced (cut into 1-inch chunks)
• 8 large cloves garlic, peeled and chopped finely
• 4 nos Potatoes (boiled and mashed with added seasoning)
• 1 sprig fresh thyme
• 2 bay leaves
• ½ teaspoon black peppercorns
• 1 Sprig Fresh Rosemary (garnishing)
• 200 ml Cooking Cream
• (+ -) Salt and White Pepper to taste

Cooking Preparation

• In a blender, combine curry powder, Cili powder, Suji’s Cili paste, vinegar, mustard and 1 cup water. Puree until smooth, about 3 minutes. Place lamb shanks in a glass or other nonreactive dish. Turn to coat lamb well. Cover and refrigerate overnight or couple of hours and turning meat occasionally.
• Preheat oven to 170 degrees. Place a large, deep, heavy saute pan over medium-high heat, and add 2 tablespoons olive oil. Remove lamb from marinade, reserving liquid. Brown lamb, turning often to prevent burning. Transfer to a platter. Add remaining 2 tablespoons oil to pan. Add apricot, plums, carrots, celery, onion, bell pepper and garlic. Saute over medium heat until softened but not browned, about 10 minutes.
• Place lamb shanks on vegetables, and add thyme sprig, bay leaves, peppercorns and all but 1/2 cup marinade. Add water to come up almost to top of pan. Lay a sheet of parchment paper over pan, and carefully transfer to oven. Braise until meat is so tender it almost falls off bone, 1 to 2 hours.
• Remove pan from oven. Using a slotted spoon, transfer lamb to a baking sheet. Brush with remaining marinade. Raise oven temperature to 180 degrees, and return lamb to oven to crisp. Strain cooking liquid into saute pan, discarding vegetables. Cook over high heat, reducing it by four-fifths.
• To serve, spoon a cup of cooked mashed potato onto each of four serving plates. Lay braised lamb shank on top, and spoon some cooking liquid around and over with the sauce. Garnish each plate with a sprig of thyme or rosemary. Ready to serve.

Ingredients

• 500 gm Chicken (cut into small pieces)
• 1/2 tsp Turmeric Powder
• 1 tbsp Yogurt
• 1 tbsp Lime Juice
• 3 tbsp Cili Powder
• 1 tsp Cumin Powder
• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• 1 tbsp coriander Powder
• 1 tbp Fennel Seeds
• 1 tbsp Ginger - Garlic Paste
• Salt as required

Frying Ingredients

• 1 sprig Curry Leaves
• 4 pcs Dry Red Cilies
• 1 tsp Black Pepper (crushed coarsely)
• 1 Onion (chopped)
• 1 Tomato (chopped)
• 1 1/2 tbsp Ginger - Garlic Paste
• 2 tbsp SUJI’s Cili Paste
• 1/2 Onion (slice)

Cooking Preparation

• Marinate the chicken pieces with turmeric powder, yogurt, lime juice, Cili powder, cumin powder, coriander powder, ginger-garlic paste, salt for 1/2 an hour
• Take a pan and heat oil
• Put fennel seeds and cumin seeds into the oil
• Put the chopped onions and fry it until soft
• Add ginger - garlic paste, tomato and fry till it becomes soft and pulpy. Add in SUJI’s Cili paste or Cili Boh and fry to perfection
• Allow oil to come out from it
• Mix the marinated chicken to this with 1cup of water and cook until the chicken well cooked
• Take another pan and heat some oil
• Put red Cilies, pepper, curry leaves, sliced onion to the oil and mix it well
• **Garnish with fresh parsley and served hot with white or pilaff rice

Ingredients

• 3 whole boneless chicken breasts

For the Marinade

• 2 tablespoons light soy sauce
• 1 tablespoon cooking wine or dry sherry
• a few drops of sesame oil
• 2 tablespoons flour
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon vegetable oil

For the Sauce

• 1/2 cup water
• 1 cup chicken broth
• 1/8 cup vinegar
• 1/4 cup cornstarch
• 1 cup sugar
• 2 tablespoon dark soy sauce
• 2 tablespoon sesame oil
• 1 tablespoon Suji’s A1 Cili paste (or more if desired)
• 1 clove garlic (minced)

Other

• 2 tablespoons toasted sesame seeds (see recipe directions for a link to how to toast)
• 3 1/2 to 4 cups peanut oil for deep-frying
• 200 gm Brocolli (cut into florets and blanched in hot water about 1-2 minutes)
• Serves together the Sticky Sesame Chicken with Garlic and Broccolli.

Cooking Preparation

• Toast the sesame seeds and set aside
• Cut the chicken into 1-inch cubes. Mix the marinade ingredients together and marinate the chicken for 20 minutes
• To prepare the sauce: mix all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken
• To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken
• Just before you are finished deep-frying, bring the sauce back up to a boil
• Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve with rice

Ingredients

• 200 gm Couliflower (cut into small florets)
• 50 gm Suji’s Cili Paste
• 100 gm Wheat Flour
• 50 gm Besan Flour (Chick pea flour)
• 50 gm Rice Flour
• 30 gm Corn Flour
• 50 ml Water – to make batter
• 1 tspn Ginger garlic paste
• 1 tspn Red Chilli Powder
• ½ tspn Tumeric Powder
• ½ tspn Garam Masala Powder
• (+ -) Salt and pepper to taste
• (+ -) Cooking oil (for frying)
• (+ -) Curry leaves (fry and ganishing)

Cooking Preparation

• Take a small sized cauliflower and cut individual floret and keep it aside. Heat water in a pot/ vessel with little salt. To the boiling water add the cauliflower florets and blanch them. (Blanching should take only for 1 minute or 2, too much time will cook the cauliflower fully and it will break when added to the batter) Drain the water using a strainer and keep the blanched cauliflower aside.
• In a wide bowl add besan flour, cornflour, rice flour, ginger garlic paste, Suji’s Cili paste, red chilli powder, tumeric powder, garam masala powder and salt. Mix well.
• Now add water gradually to form a semi thick flowing batter. (used around ¼ cup+ 50 ml for the batter) Taste the batter before adding blanched florets to check for spiciness and salt.
• Heat oil in a frying pan. Now add the blanched cauliflower in the batter. Mix well gently. Now drop individual batter coated cauliflower florets in oil one by one in the preheated hot oil.(Every make sure to dip/ coat florets well in the batter before dropping it in oil)
• Fry them in medium to high flame until desired color is achieved with cooked interior. When done remove the cauliflower using a slotted spoon and transfer it to a plate with paper towel. Now after removing cauliflower from oil, in the oil fry some curry leaves for garnish and serve them along with hot gobi pakora with tea/ coffee!

Bahan-Bahannya

• 2 cawan tepung gandum
• 1 camca besar tepung beras
• 3 cawan air
• 1 biji telur, dipukul sedikit
• 1/2 camca teh baking powder
• 2 biji bawang besar, saiz sederhana, hiris
• 1 biji cili merah, hiris
• 1 biji cili hijau, hiris
• 1 pokok daun sup, hiris
• 1 genggam ikan bilis, dibersihkan dan rendam sekejap, toskan
• Garam secukup rasa
• Minyak untuk goreng terendam
• Sos atau sambal tumis untuk dimakan bersama cucur

Cara Membuatnya

• Dalam satu bekas, masukkan bawang, daun sup, cili merah, cili hijau dan ikan bilis. Tambah garam secukup rasa (anggaran 1 camca teh) dan baking powder. Gaul rata2. Masukkan telur, gaul lagi dan tambah tepung gandum dan tepung beras. Kacau rata.
• Tuang air sedikit demi sedikit sambil dikacau hingga rata dan air habis. Rehatkan sekejap. Panaskan minyak untuk goreng terendam. Kacau adunan tadi, sudukan 1 camca besar penuh dan tuangkan ditepi kuali (tuang biar sebahagiannya jatuh dalam minyak panas. Buat beberapa cucur bawang untuk sekali goreng dan setiap satu kaedahnya sama, dituang tepi kuali.
• Perlahan2, jatuhkan cucur ke dalam minyak panas dan goreng hingga kuning keemasan pada setiap bahagian. Angkat dan toskan, susun secara sendeng pada dulang yang dialas kitchen paper towel. Buat hingga siap dan boleh hidangkan bersama sambal tumis atau sos pilihan anda.

Ingredients

• 1 kg Chicken – skin, fats removed and cut into bite size pieces
• 100 gm SUJI’s Cili Paste / Boh
• 2 sprig curry leaves
• 3 nos shallots – sliced thinly
• 3 nos cloves garlic - chopped
• 2 tbsp Cili 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 Cilies, cardamom pot and cinnamon stick. Continue to stir fry until fragrant.
• Add in the Cili powder and SUJI’s Cili 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.

Ingredients

• 1 kg Chicken – skin, fats removed and cut into bite size pieces
• 400 gm fresh yellow noodles
• 100 gm beansprouts
• 1 nos small onion, chopped
• 2 nos cloves garlic, chopped
• 1 tbsp SUJI’s chilli paste
• 1 nos red chilli, sliced
• 200 gm minced beef/shredded chicken/prawns
• 20 gm Chinese fishcakes (optional)
• 1 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 1 tbsp tomato ketchup
• 2 nos eggs, lightly beaten
• 2 tbsp vegetable oil

Prep Time: 10 minutes

Cook Time: 10 minutes

Serving Size: 3-4 portions

Marinate Masala SpiceTo serve

• 1 nos kasturi lime
• 2 slices cucumber
• 1 slice Tomato
• 2 tbspn Cooking oil

Method of Preparation

• Mix the soy sauces and ketchup and set aside.
• Heat the oil in a large wok and sauté the onions and garlic on medium heat until fragrant, about a minute.
• Add whatever meat you're using and cook, only a minute if it's seafood, otherwise, for about 5 minutes.
• Add the bean sprouts and chilli paste and stir to mix.
• Push everything to one side, add the eggs and let set for about 30 seconds.
• Add everything else apart from the herbs and lime and mix thoroughly and cook for a couple of minutes until the noodles are done.
• Turn the heat off and add the lime juice and herbs and stir.
• Serve with the cucumbers topped with a squeeze of tomato ketchup.

Ingredients

• 450 gm Chicken Thigh/Breast (cut crosswise into 1/2-inch-thin strips)
• 1 tsp Sesame Oil (toasted)
• 1/4 tsp White Pepper (finely ground)
• 1 tsp Ginger Juice
• 2 tbsp Peanut Oil or Vegetable oil (divided)
• 5-6 Garlic cloves (minced)
• 1 tbsp Ginger, grated
• 1 tsp Red Chilli Flakes
• 1/2 cup Red Onion , chopped
• (+ - ) A handful Snow Peas (trimmed)
• 1/2 nos Red Bell Pepper (cut into thin strips)

Prep Time: 10 minutes

Cook Time: 30 minutes

Serving Size: 2 portions

For the sauce

• 1 tbsp Rice Vinegar
• 2 tbsp Soy Sauce
• 1 tbsp SUJI’s Cili Paste
• 2 tsp Dark Soy Sauce
• 2 tsp Chinese Rice Wine
• 1/2 tbsp Brown Sugar
• 1 tsp Cornflour

Cooking Preparation

• In a large bowl, toss chicken strips with toasted sesame oil and white pepper. Marinate for 10-15 minutes. Keep aside. In a small bowl, stir together rice vinegar, Suji’s Cili paste, soy sauce, dark soy sauce, Chinese rice wine, brown sugar and cornstarch. Set aside.
• Heat a wok or large frying pan over high heat. Add 1 tablespoon of oil. When the oil is hot, add the chicken pieces, spreading it out as much as possible.
• Sear for 1 minute without stirring until the edges are lightly browned, then stir to cook all sides until just cooked through, about 2-3 minutes more. Transfer chicken to a bowl and set aside.
• Reheat the same wok, Put in another tablespoon of oil, add in garlic, ginger, and red Cili flakes. Stir-fry over low heat for about 10-15 seconds, or until aromatic, taking care not to burn the garlic.
• Turn up the heat to high, add in snow peas and red onion, and stir-fry for another 30 seconds. Add in red bell pepper, and cook for one minute - making sure to stir and toss the ingredients well.
• When the vegetables are bright and almost crisp-tender, stir in the cooked chicken. Take the prepared sauce, give it a stir, and quickly pour it into the wok, cooking until the sauce thickens.
• Add in one or two tablespoon of water if needed, toss well, and cook for a further 30 seconds or the mixture is hot and bubbly.
• Turn heat off, and transfer to a serving plate. Serve hot with steamed rice.

Ingredients

• 2 Gressingham duck breasts
• 100 gm Suji’s pure Cili paste
• 20 gm garam masala powder
• 1 small butternut squash, peeled and diced, trimmings reserved
• 2-3 shallots, roughly chopped
• 4 cloves garlic, crushed
• 2 sprigs of thyme
• 1 litre chicken stock
• 200 gm butternut squash pumpkin
• 4 pcs thyme fresh
• 1 bay leaf
• 4 pcs quill eggs
• 4 pcs cherry tomatoes
• 10 gm morrels wild mushroom
• 20 ml balsamic reduction jus
• 10 gm Alfafa sprouts and Chervil (garnishing)
• 50g butter
• 1 tablespoon olive oil

Cooking Preparation

• For the butternut squash puree, place the diced squash in a pan with 400ml of the stock and simmer for 15-20 minutes until the squash is easily pierced with a knife, lift the squash out of the stock using a slotted spoon and into a blender. Blitz to a smooth puree, you may need to add a touch of the stock to help to break down the squash, pass through a sieve into a clean pan, keep warm.
• For the duck, preheat the oven to 180 C and season the breasts with Suji’s Cili paste with garam masala spices, salt and pepper, lay skin side down in an ovenproof frying pan and set over a moderate heat, as the fat begins to render increase the heat until the skin begins to brown. Turn the duck onto the flesh side and seal for 30 seconds, place the duck back onto it's skin and place in the oven for 12 minutes for smoking the duck for well done. Rest for 10 minutes once the duck is cooked.
• To assemble, place the puree onto the plate and stripe to a V-shape, then place the sliced smoked duck breast about 4-5 slices on top the puree. Add on the half sliced boiled quill egg on top and add the sauteed wild morrells mushroom and cherry tomatoes on side, garnish with alfafa sprout and chervil.
• Add the balsamic reduction jus (Sauce) surround the plate and serve immedietly.

Ingredients

• 120 ml Cooking Oil
• 2 nos Red Onion - sliced thinly
• 2 nos Green Chilli
• 4 nos Tomatoes (cut into medium Cube size)
• 4 tblspn Ginger Garlic Paste - (Ginger and Garlic blend together with oil) 200 gm
• 2 tblspn SUJI’s Cili Paste
• 1 tblspn Chilli Powder
• 1 tsp Turmeric Powder
• 3 tblspn Coriander Powder
• 3 tblspn Garam Masala Powder
• 500 grams Mutton
• 230 gm Toor Dal / Tuvaram paruppu
• 1 large Potato - peeled and cubed
• 1 large Carrot - chopped or cubed
• 100 ml Tamarind juice – (or you can use mango fruit for sweet and sour taste)
• 10 nos Shallots / Sambar Onion – sliced thinly
• (+ -) Fresh mint Leaves (garnishing)
• (+ -) Coriander Leaves / Cilantro- a handful chopped
• (+ -) Water as needed
• (+ -) Salt and Pepper to taste

Cooking Preparation

• Heat 1/4 cup of oil in a large pot. Add in onions, green chilli and salt. Mix for couple of min.
• Now add in tomatoes, ginger garlic paste, Suji’s Cili paste, spice powder and mix for 10 min till it turns mushy.
• Add in the mutton pieces and mix for 5 min till it gets coated in the masala.
• Pour in water so the mutton gets cooked. Add 1.5 liter of it. Bring it to boil. Simmer the pan and cook for a hour.
• Now the mutton is half cooked. Add in toor dal and the vegetables. Add more water if needed and add the tamarind juice. Adjust the salt level.
• Cover the pan and cook for 45 mins to 1 hour to till mutton falls off the bone.
• Now make the seasoning. Heat 60 gm oil and fry shallots till golden. Pour this over the curry and mix well.
• Add in lots of coriander leaves and mix well. Serve this with briyani or ghee rice.

Quick Method

• You can make this in pressure cooker. Do the entire thing in the pressure cooker
• Follow the same steps mentioned above till adding mutton pieces. Add little water and cover the pressure cooker pan. Cook this for 10 to 12 whistle, simmer the pan for 10 min. Turn off the heat and let the steam go all by itself.
• Now open the pressure cooker. Add some more water if needed and add in dal and vegetables. Cover the pan again and cook for 2 whistle. Let the pressure go all by itself. Open the pressure cooker.
• Make seasoning by heating oil and frying shallots. Pour this over the curry. Add coriander and mix well.