Quick MAGGI® Goreng Banjir
When we run out of time, MAGGI® is usually a good call.
|1 packet||MAGGI® BIG Kari, blanched without seasoning and strained|
|1 tablespoon||corn oil|
|1 tablespoon||red onion, minced|
|1 tablespoon||garlic, minced|
|50 g||cuttlefish, cut into thick slices|
|50 g||prawns, cleaned and deveined, cut into halves|
|1 pack||MAGGI® Curry Seasoning|
|1 tablespoon||corn flour|
|50 g||mustard greens (sawi), finely sliced|
Firstly, boil the MAGGI® BIG Kari noodles without the seasoning in a pot. Strain it well.
- Plate the noodles in a big bowl.
- Wash the pot and place it back on the stove and wait for it to heat before you pour in the oil.
- Pour in the oil and wait for it to heat up. Then, add in the onion, garlic, cuttlefish and prawns. Sauté for 3 minutes or until fragrant.
Proceed to pour in the water and then add in the MAGGI Curry Seasoning and corn flour. Stir the mixture well.
After the mixture has been brought to a boil, gently pour in the egg into the gravy.
Leave it to boil. When the egg looks cooked, lightly stir the gravy before serving.
Grab the bowl of MAGGI® BIG Kari noodles that you set aside earlier and pour the gravy over the noodles.
Enjoy it while it’s hot!