Kyspeaks.com

Malaysian Food Blog, Travel, Diving & More

Category / Cooks

Instant noodle plays a rather pivotal role in many of our lives, I remember as a college kid many a year ago, there would always be a cabinet full of instant noodles in pretty much everyone of my classmate’s kitchen. After all, when mom isn’t around, this is the simplest thing one can cook up under 5 minutes.

Mi Sedaap Mi Goreng Ayam Krispi
Mi Sedaap Mi Goreng Ayam Krispi

In the earlier days, you pretty much have only either curry or chicken flavored soup version of instant noodle, but soon enough some of the more creative minds decided that making it a “kon lou” (dry version) would be pretty neat, so we improvised.

I also sometimes like to separately fry some chopped garlic or shallots to give the simple dish a bit of a kick.

Well, now we have instant noodle that is formulated purposely to be prepared the dry version, and with the latest Mi Goreng Ayam Krispi from Mi Sedaap, there’s even pre-prepared crispy bits!

secret ingredient would be the crispy bits
secret ingredient would be the crispy bits

I got my hands on a few packets of Mi Sedaap Goreng Ayam Krispi to try it out.

The instant noodle comes with three separate packs of seasoning. there’s the trio of soya sauce, chili sauce, and seasoning oil; seasoning powder; and of course, those crispy bits.

Cooking instruction is just like most instant noodle, boil it for 3 minutes and then mix well with seasoning. Finally, add the crispy bits on top. For a slightly more “complete meal”, I usually add an egg (either fried or carefully boiled without breaking.)

just add an egg and you've got yourself a quick meal
just add an egg and you’ve got yourself a quick meal

So how does it taste?

Well, I must say that it didn’t disappoint. The crispy bits do give this version of Mi Sedaap a little extra that I find quite satisfying. I also particularly like their version of chili sauce that has a stronger tomato aroma to it, reminding me somewhat of jawa mee, quite interesting.

As for the noodle itself, they are quite springy and isn’t overly thick either. Additionally the texture is quite robust and does not break into smaller pieces.

Oh yea..they are giving out HOT BALLOON TICKETS RIDE now.. So get some of the noodles and stand a chance to win the tickets!

For more information, head to facebook/misedaapMalaysia and misedaap.com.my

Last week semperna ulang tahun kelahiran Haze Long, we went to Templer Park Forest Retreat for a bit of a getaway (blog post some other time). A place that’s a bit out of the city and more in tune with nature, which also translate to making our own food.

Fortunately, there’s a pretty well equipped kitchen for our usage, and the Selayang market nearby. So on the morning of the 2nd day, we went to the market and picked up a chunky barramundi fish (siakap) for a bit of DIY ikan bakar.

I want to share with you the recipe of this dish, as it is  a very simple dish to prepare at home. It’s pretty delicious and the use of banana leaf in this preparation method ensure that the skin is edible and never charred.

home cooked ikan bakar with siakap fish
home cooked ikan bakar with siakap fish

Ingredients:

  • 600-800 gram barramundi fish (or stingray, or any other fish of similar size)
  • turmeric powder (kunyit)
  • salt
  • lime
  • 2 pieces banana leaves big enough to cover the fish
  • a couple table spoon of cooking oil or butter

ikan bakar with kunyit (turmeric) - sedap!
ikan bakar with kunyit (turmeric) – sedap!

cooking instructions:

  • clean and dry the fish
  • cover generous amount of turmeric powder and two teaspoon of salt on the fish, set aside for at least a few minutes
  • heat up a flat surface frying pan, then pan fry the fish on top of banana leaf for 10 mins with oil
  • fry the other side of fish with a fresh banana leaf for another 8 minutes
  • serve with a couple slices of lime (bonus: with sambal)

Happy cooking!

What is the very first meal you ever cooked all by yourself?

For me, as I’m sure with many others, it will undoubtedly be Maggi instant noodle. Bring a bowl of water to boil, add Maggi, add the flavoring pastes, and maybe an egg for good measure, and two minutes later, viola! You have a meal.

In fact, my very first bowl of self-cooked Maggi was when I was still in primary school and probably 8-9 year old (without my mom’s knowledge, of course).

my university days in US
my university days in US

After high school and a couple years in college locally, I went off to continue my studies in the States.

My very first university was at Bemidji, this frigid winter wonderland that had temperature as low as -40 Celsius and was so far away from the city that Maggi became our number one product among Malaysians and many other Asians alike.

To get a box of Maggi, we had to drive about 7 hours to Minneapolis, oh it was so precious. If you want any favors from your classmates, perhaps to take a look at their assignment for “reference”, you cook a pack of Maggi for them. Good times!

my favorite dishes at mamak - Maggi goreng
my favorite dishes at mamak – Maggi goreng

After a few years in the States where I continued to have Maggi in my kitchen cupboard pretty much at all time, I came back to KL.

This was a time when the whole generation of new workforce and college kids found themselves renting rooms in Klang Valley without a proper kitchen. So how do you solve that Maggi cravings?

The local mamak restaurants picked that needs right up and we now have Maggi goreng, Maggi soup and the likes offered at those eateries. I believe Malaysia is probably the only country you find instant noodle being served in restaurants, we love it, and we’re proud of it.

Maggi Royale Penang Seafood Curry
Maggi Royale Penang Seafood Curry

Throughout the years, Maggi continue to refine their product and introduced to the market different varieties, flavors, and packaging (cup noodle for example), with the latest being Maggi Royale Penang Seafood Curry and Maggi Royale Korean Spicy Braised Beef.

Maggi Royale is Maggi noodles premium range, made with higher quality ingredients and springy noodle made from real wheat.

spice things up with a small prawn :D
spice things up with a small prawn 😀

I tried their Maggi Royale Penang Seafood Curry that comes with real toasted belacan and seafood broth made from fresh prawns (added my own prawn for good measure too). Cooking instruction is something that we don’t really need to explain, and I find that using correct amount of water is key to making the broth thick and flavorful.

here's my Maggi Royale Penang Seafood Curry, with prawn!
here’s my Maggi Royale Penang Seafood Curry, with prawn!

The end result is a bowl of noodle that isn’t foreign to my taste buds, but also one that is markedly superior. It was a good start of the day to have this as breakfast. I like the broth that seemed to have a bit more character compared to their single sachet instant noodle (this one comes with 3).

Maggi Royale Korean Spicy Braised Beef flavor
Maggi Royale Korean Spicy Braised Beef flavor

Maggi Royale Korean Spicy Braised Beef is another product I have in my kitchen that I would be trying real soon. Made with thick, springy wheat noodle with meaty spicy broth and comes with real carrots, spring onions & chili garnish too. Soon!

For more information, check out Maggi Royale on the web.

Craving for Maggi (especially if you’re overseas!)? Well, tell us your story! What is your first memory with Maggi? Leave a comment below about your memory, and the 10 most interesting stories will win a Maggi Royale gift pack! Remember to leave your correct email address so that you could be contacted.

When I was a student in the States years ago, I remember one of the things we always struggle to find when it comes to cooking ingredients is santan, or coconut milk.

I mean, if you’re a Malaysian, you got to have curry, and to make curry and a host of other Malaysian dishes, santan is often a key ingredients. Back in the days, we had to substitute santan with milk, so  you can imagine how happy I would have been if I had access to something like S&P Santan instant coconut cream powder back then.

S&P Santan and other products at the cooking workshop
S&P Santan and other FFM’s sponsored products at the cooking workshop

A couple weeks ago, I was invited to attend the I love S&P Santan Cooking Workshop with Chef Andri to check out some of the products from S&P Industries as well as getting our hands wet at the kitchen learning from the good chef in making three different dishes.

Lex from KampungBoyCityGal and I are in the same team
Lex from KampungBoyCityGal and I are in the same team

A little bit on S&P Industries Sdn Bhd.

S&P Industries is the pioneer in coconut milk powder manufacturing in Malaysia since 1983 and is the world’s largest producer of coconut milk powder with distributions to more than 40 countries.

Their Santan Instant Coconut Milk Powder is made 100% from fresh coconut, does not have preservative or artificial coloring.

The coconut milk powder comes in 50 gram sachets in original, omega, & pandan. They also have coconut milk coming in 200 ml and 1 liter packs.

working on our first appetizer dish
working on our first appetizer dish

We had a lot of fun at FFM Marketing’s kitchen with the lively Chef Andri showing off his three recipes – an appetizer, a main dish, and a dessert.

I really liked how versatile the coconut cream powder was, it is very easy and convenient to use compared to traditional method. Simply add in the powder while cooking and let it dissolve. The S&P Sejati Desiccated Coconut also came in very handy for making desserts and other dishes, the longer shell life is most helpful too.

With Lex from KampungBoyCityGal as my partner (we called our team Kampung Utara), we competed with other teams in creating these dishes, and although we did not win, I think we can claim that we made some of the best looking dishes among the contestants. If you aren’t the best, try to look the best, right?

I also like the choice of venue, the FFM cooking facility located at Sungai Buloh is really well equipped. In fact we were the first group of people to get to use it. The venue is open to rental too, do contact marketing@ffmb.com.my or 03-61457888 for inquiries.

The recipes from Chef Andri are shared below so you can give them a try at home.

For more information on S&P Santan, check out www.spfood.com and www.facebook.com/SPISantan

here's our spinach broccoli coconut soup (nice plating?)
here’s our spinach broccoli coconut soup (nice plating?)

Spinach Broccoli Coconut Soup

Ingredients:

  • 50 gram fresh baby spinach
  • 100 gram fresh brocolli, cut into florets
  • 25 gram butter
  • 1/2 red bombay onion, chopped
  • 2 nos garlic, crushed
  • 2 cups vegetable stock
  • 50 gram S&P Santan Instant Coconut Cream Powder
  • pinch of salt, pinch of nutmeg powder, pinch of white pepper powder

Cooking Instructions:

  • Rinse fresh baby spinach leaves, shaking off excess water. Melt butter in large sauce pan t medium heat. Add onion and garlic, saute for 3 mins of until tender.
  • Add vegetable stock, let boil and add broccoli. Put heat at low temperature and simmer for 3 mins or until broccoli is tender. Add fresh baby spinach and cook till just soft. Let cool for a while.
  • Using a food processor, process soup until smooth. Return soup to sauce pan and place over medium heat.
  • Add S&P Santan Instant Coconut Cream Powder, nutmeg powder, and white pepper. Bring to gentle simmer. Ladle into cups and served with Massimo Wheat Germ garlic bread.

baked cajun chicken wings, with S&P Pandan Santan Coconut Cream Powder
baked cajun chicken wings, with S&P Pandan Santan Coconut Cream Powder

Baked Cajun Chicken Wings

Marination:

  • 3 pairs of chicken wings
  • 1 teaspoon Krystal Pure Sunflower Oil
  • 2 teaspoon cajun spice
  • 1 teaspoon chopped fresh curry leaves
  • pinch of salt

Coconut Pandan Cheese Sauce:

  • 1 tablespoon butter
  • 1 tablespoon Blue Key Superfine Flour
  • 2 cups vegetable stock
  • 50 gram S&P Pandan Santan Coconut Cream Powder
  • 2 tablespoon grated cheddar cheese
  • pinch of nutmeg powder, pinch of salt

Garnishing: 1 tablesppon grated parmesan cheese (sprinkle)

Cooking instructions:

  • Clean chicken wings and marinate, keep chill for 30 minutes
  • Meanwhile, preheat sauce pan with low to medium heat and put in butter. Let it melt and add Blue Key Superfine Flour. Mix well with a balloon whisk until smooth.
  • Add in vegetable stock, whisk well and add in S&P Pandan Santan Coconut Cream Powder, whisk until warm but not boiled.
  • Add in nutmeg powder, grated cheddar cheese and grated parmesan cheese, stir well until thicken. Turn off heat and put aside.
  • Preheat oven to 170C and preheat frying pan with medium heat  and seaf the marinated wings until golden brown.
  • Put seared wings on oven tray and bake for 15 mins.
  • Spread coconut pandan cheese sauce on plate and arrange the baked wings, sprinkle grated parmesan cheese on top.

Cavendish coconut fritters, with S&P Santan Sejati desiccated coconut
Cavendish coconut fritters, with S&P Santan Sejati desiccated coconut

Cavendish Coconut Fritters

Ingredients:

  • 1 Cavendish banana, peeled and sliced to 3
  • 2 cups Seri Murni Cooking Oil for deep frying

Batter:

  • 1 cup Blue Key Self Rising Flour
  • 1/4 teaspoon bicarbonate of soda powder
  • 1 cup soda water

Dry Coating:

  • 1 cup S&P Santan Sejati Desiccated Coconut
  • 1 cup Blue Key Superfine Flour

Caramel Sauce

  • 1/2 cup brown sugar
  • 1 tablespoon cooking cream
  • 50 gram butter
  • 1 drop Star Brand Artificial Banana Flavor

Garnishing:

  • fresh mint leaves
  • toasted dessicated coconut-sprinkle
  • vanilla ice-cream to serve

Cooking Instructions:

  • Preheat sauce pan at medium heat to make caramel sauce, stir the sugar, cream and butter, stir well for 4-5 minutes for until smooth. Then drop Star Brand Artificial Banana Flavour and stir well.
  • Sift the Blue Key Self Raising Flour and bicarbonate of soda into a bowl. Whisk in soda water until smooth.
  • Spread S&P Santan Sejati Desiccated Coconut and Blue Key Superfine Flour over separate plates.
  • Preheat saucepan at medium heat with Seri Murni Cooking Oil. Roll 3 pieces of banana in flour and shake off excess. use bamboo stick and dip in batter, then roll in desiccated coconut to coat.
  • Carefully add to the oil. Cook for 1-2 minutes or until golden. Transfer to a plate lined with paper towel.
  • Spread the caramel sauce over a serving plate and arrange the fried bananas, put vanilla ice cream at side and garnish with fresh mint leaves and sprinkle toasted desiccated coconut.

Do you love cooking and have some awesome recipes to share? You might even get to win cool prizes!

keep calm and share your recipes

Just share your very own recipes using S&P Santan products and stand a chance to win attractive prizes.

Head on to S&P Santan Facebook Page to find out more.

I first came across a dish similar to this at Restaurant City Star at Dataran Prima, and what initially caught my attention was the Chinese name of the dish “肥水不流别人田”, which literally translate to “fertilized water doesn’t flow to other people’s farm“.  It was basically steamed prawns atop of “tongfun” soup.

raw seafood with herbal soup
raw seafood with herbal soup

A couple weeks ago, my ex-colleague Kelvin reminded me of this dish again when he tried it at a restaurant, and so I thought to myself, why not make it at home? It is after all just steamed seafood with herbal soup, can’t be difficult.

So I did, and here’s the recipe you can try out. Feel free to substitute the seafood to your choice, and for that matter, different soup will work too.

steam the seafood for 15 minutes, add green vegetables in the last 3 mins
steam the seafood for 15 minutes, add green vegetables in the last 3 mins

Ingredients (seafood):

  • 2 big prawns
  • 2 medium size squid (clean properly)
  • clams
  • 1 crab (cut into halves)

Ingredients (soup):

  • herbs (you can get them in packets)
  • chicken carcass (or pork bones)
  • mushroom & vegetable

and... enjoy your dinner!
and… enjoy your dinner – steamed seafood with herbal soup

Cooking instructions:

  • boil the herbs and chicken carcass for at least half an hour to one hour
  • place fresh seafood on top and use the same soup to steam it for 15 minutes
  • add vegetable to soup and boil for another 2-3 minutes
  • ready to eat!

Yeap, it’s that simple. What you’ll get is herbal soup that has enhanced seafood flavor, and steamed seafood that has a bit of herbal taste to it. I really liked the combination and will be looking to do more of this!

It’s the weekends, start cooking!

P/S: I didn’t clean one of the squid’s ink sacks properly hence the slightly darker shade of soup, but that didn’t stop me from eating everything! Also, thanks to Joyceanne for the giant prawns.