Cili Boh is widely added to rice or noodle dishes in Malaysia, typically Nasi Goreng (Fried Rice), Fried Noodles (Mee goreng), Curry, Rendang, Ayam Masak Sambal, Sambal Nasi Lemak and so on…
Ingredients:1 kg chicken, washed and cut into medium sized pieces3 tablespoon curds1 tablespoon red chilli powder (adjust to suit your spice level)1 tablespoon cili boh (adjust to suit your spice level)1¼ tablespoon turmeric powder Make a paste:6-7 cashew nuts4-5 tablespoon milkDry roast and make a fine powder:10-12 curry leaves3 clovesRest of the ingredients:3-4 tablespoon oil2 big onions finely chopped1 large tomato finely chopped1 tablespoon ginger-garlic paste1 tablespoon coriander powder3/4 tablespoon black pepper powder (adjust to suit your spice level)1¼ tablespoon cumin powdercoriander leaves for garnishDescription:1. Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 min.2. While the chicken pieces are marinating, make a paste of cashew nuts and milk. Keep aside.3. Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.4. Heat 1 1/2 tablespoon of oil in a cooking vessel. Add the onions and cook till pink. Add ginger-garlic paste and cook further for another 3-4 minutes on medium heat.5. Add coriander powder, cili boh, cumin powder, pepper powder and combine well and fry for another minute.6. Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates. Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.7. Heat 1 1/2 tablespoon oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.8. Add the ground masala paste, cashew nut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.9 Garnish with fresh coriander leaves.
Ingredients:1/2 pound boneless and skinless chicken bosoms or thighs, cut into solid shapes1/3 glass cooking oil1 cinnamon stick1 tablespoon cili boh (adjust to suit your spice level)1 tablespoon kerisik 3 cloves3 star anise3 cardamom cases1 lemon grass, white part just, beat and cut into strips1 container coconut milk1 container water5 lime leaves, wounded5 tablespoons toasted ground coconut (Kerisik)1 tablespoon sugar or to tasteSpice Paste:6 shallots1-inch piece galangal3 stalks lemon grass, white part as it were4 cloves garlic1-inch piece ginger, peeled10 dried chilies (stew arbol), seededDescription:1. All every one of the elements of the Spice Paste in a nourishment processor. Mix well.2. Heat the oil in a skillet, include the Spice Paste, cinnamon, cloves, star anise, and cardamom units and panfry them until sweet-smelling. Include the chicken and lemongrass, mix to join well with the flavors. Include the coconut drain, water, and stew on medium warmth, blending as often as possible until the chicken is practically cooked.3. Include the kaffir lime leaves, toasted coconut, mix to mix well with the chicken. Bring down the warmth to low, cover the top, and gradually stew for 30 minutes or until the chicken is delicate and the fluid has become scarce. Add more sugar and salt to taste to taste. Serve instantly.
Sambal Nasi Lemak Recipe
Ingredients:50 grams dried anchovies300 grams onion50 grams Garlic40 grams dry chilli8 pieces red bird eye chilli1 tablespoon cili boh (adjust to suit your spice level)10 grams shrimp paste (belacan)10 grams tamarind paste2 tablespoons tomato paste2 cups water10 grams belacan1 teaspoon salt½ tablespoon sugarDescription:1. Blend onion and garlic in a food processor.2. Blend dry chilli and red bird eye chilli together, add in oil if necessary.3. While preparing the ingredients, heat up the wok on low flame for at least 20 min.4. Fry anchovies until crispy in a low to medium heat.5. Sieve the fried anchovies and save the remaining oil.6. Put in the belacan and fry until it releases its flavour.7. Add in the blended onions and garlic.8. Stirring constantly to ensure it doesn’t stick to the wok.9. Stir until the onion & garlic become brown & caramelised for 30 minutes.10. Add in the blended chillies.11. Keep stirring and maintain on low heat as it will gradually dry up (approx. 10 to 15 minutes).12. When the oil starts to separate, add the tomato paste and stir for another 1 to 2 minutes.13. Add in the mixture of tamarind paste & water. Cook for another 5 to 10 minutes.14. Season with salt and sugar. Set aside until it’s cooled.20. Add in the crispy anchovies last, mix to combine and serve.
- What Cili Boh Can Cook -
Ayam Masak Sambal Recipe
Ingredients:1 (3 pound) whole chicken, cut into 8 pieces1 teaspoon ground turmeric1/4 cup dried red chile peppers3 fresh red chile pepper, finely chopped4 cloves garlic, minced1 red onion, chopped1 (3/4 inch thick) slice fresh ginger root1 tablespoon cili boh (adjust to suit your spice level)2 tablespoons sunflower seed oil1 cinnamon stick2 whole star anise pods5 whole cloves5 cardamom seeds1 tablespoons coriander powder1 tablespoon cumin powder1 tablespoon fennel powder2 tomatoes, sliced2 tablespoons green peas2 tablespoons ketchup1 teaspoon white sugar, or to taste1/2 cup watera few sprigs of fresh coriander leaves for garnishingDescription:1. Rub the chicken with turmeric powder and salt. Set aside. Soak the dried red chile peppers in hot water until softened. Blend the softened dried chile, fresh red chile pepper, garlic, onion, and ginger in a blender to a paste.2. Heat the oil in a large skillet over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the skillet and set aside. Remove excess oil from the skillet, leaving about 1-2 tablespoon. 3. Cook and stir the chile paste with the cinnamon, star anise, cloves, cardamom seeds and the spices until fragrant. Return the chicken to the skillet. Stir in the water, adding more if needed. Stir evenly.4. Toss in the tomatoes and stir in the ketchup sugar and salt to taste. 5. Add green peas. Bring to a boil then reduce heat to medium-low and simmer until the chicken is longer pink at the bone and the juices run clear, about 15 minutes. 6. Serve hot with Nasi Briani. Garnish with fresh coriander leaves.