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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 :D

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.

One of my favorite dishes to cook during my time in the States was scallop fried rice, the reason is two folds – it is very delicious, and scallops are very affordable there (a pack of 8-10 huge scallops went for less than $10).

first, "marinated" your scallops and prawns in brine
first, “marinated” your scallops and prawns in brine

Back home in Malaysia, scallop is quite a prized ingredient, so having scallop fried rice is a bit of a luxury. That is unless, you get the seafood from East Malaysia. I picked up some frozen scallops and prawns while on a work trip to KK a week ago, so I immediately thought of recreating the very same dish that I’ve been missing.

 

boil the vegetable, and pan fry the seafood separately
boil the vegetable, and pan fry the seafood separately 

Here’s how you can cook this simple scallop and prawn fried rice at home, feel free to substitute with other shellfish or seafood items if you like.

Ingredients (for two servings):

  • a dozen scallops, medium size
  • 6-8 prawns, medium size
  • vegetable (choi sum)
  • 2 bowls of steamed rice (cook from 1.5 cups)
  • 1 bulb of garlic, chopped
  • 2 eggs
  • soya sauce
  • cooking oil
  • black pepper & salt

start by frying garlic, then rice, and finally eggsstart by frying garlic, then rice, and finally eggs

Cooking instructions:

  • marinate seafood with brine for 5-10 minutes before cooking
  • boil the vegetable separately for about 5 minutes, add a tablespoon of cooking oil to the water to make it smooth and more palatable
  • heat up 3-4 tablespoon of cooking oil and fry the seafood for about 2 minutes, set aside
  • reuse the same cooking oil but add another 3-4 tablespoon
  • fry garlic till fragrant
  • add rice and 2 tablespoon of soya sauce (dark soya sauce optional), fry for a minute
  • add pepper to taste
  • split the rice in the middle, and add eggs
  • continue frying until eggs are cooked
  • plate everything and serve!

scallop and prawn fried rice with a side of vegetable
scallop and prawn fried rice with a side of vegetable

This fairly simple dish only takes about 10-15 minutes to cook, tastes pretty awesome too. Total price for two person came up to be about RM 20 or so, I got the seafood from KK airport.

Happy eating and be sure to check out more simple recipes from yours truly.

A few weeks ago my colleague Joyceanne came out of nowhere and told me she was going to give me some live crab and if I was going to be able to bring them home on my motorcycle. Well, since you don’t get opportunities like this very often, with the help of her friend Kaiqi, who actually supplied the crabs all the way from Johor, we loaded 3 live mud crabs into my backpack. Thank you Joyce & Kaiqi!

The crustaceans took a ride of their lifetime, and arrived safe and sound at home just in time for Haze and I to decide that butter crab is in the menu of the night.

first, you have to do the dirty job by killing the crabs
first, you have to do the dirty job by killing the crabs

For the muslims who may not want to consume mud crab, flower crab can be used in replacement with this cooking method as well.

Here’s the pretty simple recipe we found online for butter crab, originally shared on Rasa Malaysia.

The ingredients to serve 2-3 person:

  • 3 live mud crabs (or flower crabs)
  • 1 stick of butter
  • 1/2 cup of evaporated milk
  • 1 teaspoon cornstarch as thickening agent
  • 6-12 chili padi
  • 2-3 stalks of curry leaves
  • 1 teaspoon of sugar
  • 1/2 teaspoon of salt (to taste)

 melt butter, add chilli padi and curry leave before the crabs
melt butter, add chilli padi and curry leave before the crabs

The trickiest part of this recipe turned out to be .. killing the crab!

For those of you who has a heart made of steel, just go ahead and rip apart the crab’s shell alive and that’ll do the trick. We ended up using a chopstick and drove into the belly of the crabs, which also effectively killed the crab after about 10-15 minutes.

add evaporated milk and simmer for about 5 minutes
add evaporated milk and simmer for about 5 minutes

Anyway, here’s the cooking instructions:

  • clean and kill the crabs, then cut in halves and remove gills after removing shells, use pestle to pre-crack the crab claws for easier consumption
  • heat up wok with medium heat and melt butter
  • add chilli padi and curry leaves
  • when aroma is released, add crab and stir until the shells turn red
  • add evaporated milk and cover to simmer for about 5 minutes
  • add cornstarch (pre-mixed with water) and stir for a minute to thicken sauce before serving

here it is, creamy butter crab, goes well with some fried buns
here it is, creamy butter crab, goes well with some fried buns

And here you go, the butter crab turned out rather delicious. You can enjoy this dish with some fried buns or with rice/noodle, or basically anything.

Now you know what to do with live crabs! Check out other recipes by yours truly by clicking on the KY Cooks category. :)