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4 pax   15 minutes

Ingredients

4 tbsp Corn oil
A:
10 cloves Garlic, pounded
4 nos Onion, pounded
2 tbsp Dried anchovies, soak & soften, pounded
7 nos Green bird’s eye chillies, pounded
3 nos Red bird’s eye chillies, pounded
250 g Chicken breast, thinly sliced
1 tbsp MAGGI® CukupRasa™
2 nos Eggs, beaten
B:
200 g Beehoon/rice noodle, soaked and drained
100 g Kailan, thinly sliced
100 g Carrots, shredded
Garnish :
Fried anchovy
Red chilli padi, sliced

Preparation

1. In a wok, heat oil and stir fry ingredients A for 2 minutes.

2. Add in chicken breast and stir fry for a while.

3. Push ingredients aside, add in eggs, beehoon, kailan, carrot and stir till cooked.

4. Add in MAGGI® CukupRasa™, mix for 4 minutes or until combine.

5. Serve hot.

Tips: For healthy option, replace Beehoon with brown rice noodle.

Pairing: Slice bird’s eye chillies, Fried anchovy.

Nutritional Info

Energy 377 Kcal

Protein 12g

Fat 9g

Carbs 62g

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4 pax   15 minutes

Ingredients

A:
2 tsp Corn oil
2 cloves Garlic, chopped
200 g Prawns, cleaned and peeled
B:
300 g Beansprouts, cleaned
2 bunch Chives, cut into 2 ½ inches
1 tsp MAGGI® CukupRasa™
½ stalk Red chillies

Preparation

1. Heat kuali and stir fry garlic and prawns till fragrant.

2. Add beansprouts, chives, and red chilli slices.

3. Add MAGGI® CukupRasa™.

Tips: Change chives to spring onion.

Pairing: Omelette, White rice, Iced lime juice.

Nutritional Info

Energy 78 Kcal

Protein 12g

Fat 2g

Carbs 3g

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4 pax   15 minutes

Ingredients

A:
4 tbsp Corn oil
2 nos Shallots, finely sliced
4 cloves Garlic, chopped
1 in Ginger, julienned
2 stalks Lemongrass, pounded
2 stems Kaffir lime leaves, hand shredded
2 tbsp Chilli paste
B (Marinade):
500 g Chicken breast, cut into small pieces
1 tbsp MAGGI® Oyster Sauce
C:
1 nos Holland onion, diced
50 g Cauliflower, cut into small pieces
50 g Baby corn, finely sliced
50 g Carrots, cut into 2 inch pieces
50 g Long beans, cut into 2 inch pieces
D (Sauce mix):
2 tbsp MAGGI® Chilli Sauce
2 tbsp MAGGI® Tomato Ketchup
2 tbsp MAGGI® Oyster Sauce
1 tsp Dark soy sauce
½ cup Water

Preparation

1. Heat kuali, add oil and stir fry shallots, garlic, ginger, lemongrass, and Kaffir lime leaves till fragrant.

2. Add chilli paste and stir fry briefly.

3. Add marinated chicken.

4. Next, add Holland onion, cauliflower, baby corn, carrots, and long beans.

5. Add in sauce mix and water.

6. Cook briefly over medium heat and stir till ingredients fully combine.

7. Serve hot.

Tips: Mix the sauces in a bowl to save prep time.

Pairing: White rice, omelette.

Nutritional Info

Energy 251 Kcal

Protein 31g

Fat 9g

Carbs 13g

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2 pax   20 minutes

Ingredients

A:
1 tbsp Cooking oil
½ nos Red onions, sliced
50 g Prawns
50 g Squid, cut into ringlets
3 stalks Bird’s eye chillies, pounded
B:
2 packets MAGGI® 2-minute Noodles Asam Laksa, blanched & drained
½ nos Carrots, thinly sliced
10 stalks Daun kesum, sliced
100 g Chinese cabbage, thinly sliced
2 packs MAGGI® 2-minute Noodles Asam Laksa seasonings
Garnish:
Daun kesum

Preparation

1. Cook noodles for 1 ½ minutes.

2. Drain then toss under running water till cool (to prevent noodles from getting mushy).

3. Add a little oil so noodles don’t stick together

4. Stir fry red onions, prawns, squid, and bird’s eye chillies.

5. Add blanched MAGGI® noodles, cabbage, daun kesum, and carrots.

6. Stir and add seasonings.

7. Stir till fully absorbed for 1 – 2 minutes

Tips: Replace seafood with fresh sardines

Pairing: Fruits, Chunky Fruit juice

Nutritional Info

Energy 429 Kcal

Protein 17g

Fat 17g

Carbs 52g

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6 pax   15 minutes

Ingredients

A:
1 tbsp Corn oil
200 g Cauliflower, cut into small pieces
100 g Baby corn, sliced thick
100 g Carrots, sliced
100 g Long beans, cut into 2cm pieces
100 g Tempeh, diced
50 ml Water
1 tbsp MAGGI® CukupRasa™

Preparation

1. Add oil in kuali and heat up.

2. Once hot is sufficiently hot, add in cauliflower, baby corn, carrots, long beans, and tempeh. Stir fry till fragrant.

3. Next, add 50ml water and MAGGI® CukupRasa™. Then stir till evenly mixed.

4. Serve while still hot.

Tips: Add protein to make it a balanced meal.

Pairing: White rice, paprika chicken / sweet and sour chicken, warm lime juice.

Nutritional Info

Energy 136 Kcal

Protein 7g

Fat 4g

Carbs 18g

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4 pax   30 minutes

Ingredients

A:
4 tbsp Corn oil
5 cloves Garlic, chopped
1 tbsp Dried shrimp, pounded
100 g Prawns
100 g Squid
3 tbsp Water
100 g Mustard greens (sawi), cleaned and sliced
100 g Carrots, shredded
100 g Beansprouts, washed and drained
200 g Beehoon, soaked until soft and drained
B:
1 ½ tbsp MAGGI® CukupRasa™
3 tbsp Water
1 ½ tbsp Vinegar
Garnish:
Red bird’s eye chilli + sweet soy sauce
Fried shallots
Calamansi lime, sliced in half

Preparation

1. In a large kuali, preheat over high heat and stir fry garlic, dried shrimp, prawns, and squid for 5 minutes. Add in water to avoid it getting burnt.

2. Stir in beehoon, sawi, carrots, and beansprouts. Stir fry for 3 minutes.

3. Add in MAGGI® CukupRasa™.

4. Add in water to soften beehoon.

5. Add in vinegar and mix well.

6. Garnish and serve hot.

Tips: Soak beansprouts in ice water to maintain crunchiness.

Pairing: Cut chilli, Lime, Fried Onions, Iced black tea with lime – refer to picture

Nutritional Info

Energy 340 Kcal

Protein 11g

Fat 8g

Carbs 56g

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4 pax   30 minutes

Ingredients

7 tbsp Cooking oil
A: (Blended ingredients)
10 nos Shallots, blended
2 cloves Garlic, blended
3 tbsp Chillies, blended
B: (Sauce mix)
1 tbsp MAGGI® Chilli Sauce
2 tbsp MAGGI® Tomato Ketchup
1 tbsp MAGGI® CukupRasa™
3 tbsp Sweet soy sauce
C:
300 g Beef, cubed
100 g Carrots, grated
100 g Mustard greens (sawi), washed and sliced
400 g Yellow egg noodles, (washed till chalkiness disappears)
100 g Beansprouts, washed and drained
Garnish:
Red chillies, sliced
Calamansi lime, sliced in half

Preparation

1. Stir fry ingredients A till the oil separates. Add beef and cook briefly.

2. Add ingredients B.

3. Stir fry till even, then add vegetables. Stir fry till all ingredients evenly cooked.

4. Add noodles.

5. Finally, add beansprouts and mix evenly.

6. Serve hot.

Tips: Replace beef with chicken or seafood.

Pairing: Iced Lime Rose Syrup, Fruits (Orange, apple, honey dew, or guava).

Nutritional Info

Energy 421 Kcal

Protein 22g

Fat 13g

Carbs 54g

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4 pax   30 minutes

Ingredients

A:
250 g Kuey teow
½ tsp Dark soy sauce
½ tbsp Corn oil
B: (Sauce mix)
1 tsp Corn oil
2 cloves Garlic, chopped
50 g Prawns, cleaned
50 g Squid, cleaned
50 g Carrots, sliced
50 g Kailan, sliced
300 ml Water
2 tsp MAGGI® CukupRasa™
2 tbsp Corn flour
1 nos Egg

Preparation

1. “Colour” the kuey teow with dark soy sauce.

2. In a kuali, heat corn oil and add kuey teow. Put kuey teow on a plate and set aside.

3. Heat corn oil and add garlic, prawns, squid. Stir briefly.

4. Add kailan, carrots, and water.

5. Add MAGGI® CukupRasa™ and corn flour mix.

6. Once sauce thickens, add egg.

7. Serve hot.

Tips : For even mixing, mix kicap pekat with kuey teow in bowl before frying.

Pairing : Fruits (Papaya), cili hijau, teh o limau.

Nutritional Info

Energy 160 Kcal

Protein 9g

Fat 4g

Carbs 22g

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6 pax   30 minutes

Ingredients

A:
½ cup Water
3 tbsp Wheat flour
2 tbsp Corn flour
1 tsp MAGGI® CukupRasa™
500 g Chicken breast, diced, dried
Cooking oil for frying
B:
1 tbsp Corn oil
2 tsp Garlic, chopped
1 nos Holland onion, diced
½ nos Green bell peppers, diced
½ nos Yellow bell peppers, diced
½ nos Red bell peppers, diced
¼ cup Pineapple, cubed
1 cup Water
C:
3 tbsp MAGGI® Tomato Ketchup
3 tbsp MAGGI® Thai Chilli Sauce
1 tbsp Sugar
1 tbsp Vinegar
1 tbsp MAGGI® CukupRasa™
1 tbsp Corn flour
2 tbsp Water

Preparation

1. Mix water, wheat flour, corn flour, and MAGGI® CukupRasa™. Add chicken and mix till smooth. Set aside for 5 – 10 minutes.

2. Heat kuali, add in sufficient oil to fry the chicken that has been prepared. Fry chicken till golden brown and crispy.

3. Add oil, garlic, Holland onion, and green, red, and yellow bell peppers. Add pineapple. Cook briefly and add water.

4. Next, add in Tomato Ketchup and Thai Chilli Sauce mix.

5. Add sugar, vinegar, and MAGGI® CukupRasa™.

6. Cook till it starts to boil, then add corn flour mix.

7. Serve hot.

Tips: Ensure chicken is dry so the batter sticks well. Heat oil till bubbles disappear.

Pairing: White rice, fried veggie, chia syrup, iced black tea.

Nutritional Info

Energy 377 Kcal

Protein 18g

Fat 8g

Carbs 26g

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6 pax   25 minutes

Ingredients

1 tbsp Cooking oil
1 nos Shallots, chopped
2 cloves Garlic, chopped
1 in Ginger, chopped
½ tsp Black pepper, crushed
1 litre Water
300 g Red snapper, cut up
50 g Carrots, sliced
50 g Celery stalks, sliced
1 nos Red onion, diced (peeled)
2 cube MAGGI® IKAN BILIS CUBE
2 nos Tomatoes, diced
Garnish:
Parsley
Spring onions (finely chopped)

Preparation

1. Stir fry shallots, garlic, and ginger. Add water and let boil.

2. Add fish, carrots, celery stalks, red onions, and let boil.

3. Add MAGGI® IKAN BILIS CUBE and tomatoes. Simmer for 10 minutes.

Tips: Do not cook fish for too long to avoid meat from breaking apart.

Pairing: White rice, Mix Vege (Kailan), Salted fish kalian sambal, Carrot.

Nutritional Info

Energy 83 Kcal

Protein 10g

Fat 3g

Carbs 4g

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