Recipes - Chili Boh A1

Chef Selection

Assam Pedas Pomfret @ Bawal Putih

Authentic South Indian Chicken Peratal

The Malaysian version is close to the original Chicken Varuval Chettinad with some minor alteration. The following recipe is based on how the Malaysian Indian prepare Chicken Peratal, with the use of a small amount of Malaysian meat curry powder.
It has an intense flavor of herbs and spices since it is fried until nearly dry. Chicken Paratel is jam-packed with the complex flavor of herbs and spices more than any curry with sauce.

Ayam Masak Merah

Ayam masak merah is a Malaysian traditional dish. This literally means chicken "cooked-red" in English. It is a casserole of chicken pieces in dried chillies sambal. Pieces of chicken are first fried to a golden brown then slowly braised in a spicy dried chillies and tomato sauce. Ayam masak merah adalah hidangan tradisional Malaysia. Ia adalah kaserol ketulan ayam dalam kuah tomato. Potongan ayam terlebih dahulu digoreng hingga keemasan kemudian perlahan-lahan dimasak dalam kuah tomato pedas. Kacang pea atau gajus kadang-kadang ditambah ke dalam hidangan, dan dihiasi dengan daun ketumbar. Ia sering dipasangkan dengan nasi tomato iaitu beras yang dimasak dengan sos atau pes tomato, susu, rempah kering, dan bawang putih, bawang dan halia. Hidangan ini biasa didapati ketika majlis keramaian seperti kenduri kahwin, rumah terbuka atau jamuan kejiranan.

Beef Rendang (Rendang Daging)

Spicy Beef Stew with Coconut Kerisik

Malaysian Style Chicken Varuval

Chicken Varuval Malaysian style uses a marinate that include meat curry powder. Most of the authentic variant are without this item. This Malaysian curry powder improves the overall flavor with its mix complex of herbs and spices. Apart from this, other ingredients like turmeric powder, salt, ginger, and garlic paste (or minced) are quite similar to the original version.

I have seen some people do not marinate the chicken. The raw chicken chunks are added directly to the herbs and spices in the pan. While this is an easy way to prepare Chicken Varuval, marination will improve the flavor of the chicken. You can use breast meat or bone-in chunks. Bone-in chicken tastes better as the bone improves the flavor during cooking.

Sambal Udang with Petai

Shrimp & Stink Bean in Chili Gravy

Spicy Lamb Mutton Peratal

Indian Malaysians have their own unique cuisine which combines the flavors of Malaysian cooking into more typically Indian dishes. This spicy, flavorful, tender goat dish is going to wow you with its complex balance of flavors. Although this is called mutton peratal (thick and dry) don't expect a typical "curry" flavor. In India, the term curry simply refers to any stew-like dish, with any combination of spices. This dish can also be simmered on the stovetop instead of in a slow cooker.

Stuffed Eggplant with Szechuan Sauce

About Stuffed Eggplant with Szechuan Sauce Recipe: A delicious Chinese dish with the goodness of mixed vegetables, eggplant, cottage cheese and a host of spices that would instantly spruce up the dish. Prepare this as a side dish at your next dinner party and keep your guests hooked!

Prepared by: Chef Shanmugam Rajoo (SKY Culinary Solution)