Okay, now back in the days, my parents don’t exactly let me indulge in instant noodles, due to their misguided belief that it will cause your hair to fall off.
I’m now 29 and I have a healthy crown of hair so I can say with all enthusiasm (complete with an I-told-you-so) expression on my face:
Anyway, back then my idea of cooking MAGGI® Curry (it’s my favorite flavor) is pretty basic – 2 packets with 2 (or sometimes 3) eggs.
You know that TVC where this nerdy guy cooks it his way and goes out to the balcony to enjoy his supper of MAGGI® and meets this girl?
Well, that didn’t happen to me but I went to university in Australia and as EVERY person who did their undergraduate degree overseas will tell you – instant noodles is a staple in our diet due to budgetary issues.
However, I did manage to come up with some creativity in my cooking while down under (if you eat it every single day, you gotta find stuff to spice it up, so to speak). I started experimenting and adding in stuff and now that I’m not a poor university student anymore, I still enjoy MAGGI® Mee (Curry of course) but with more…premium, shall we say, ingredients.
You will need:
MAGGI® Mee (Curry Flavor)
Mixed Seafood – mussels, shrimp, crab sticks
Large Tiger Prawn
MAGGI® Mee My Way circa 2010 costs RM 62.85 per bowl. Heh!
Tiger Prawn @ RM 34. Don’t over boil this – make sure that it’s tender and juicy when you eat it. It’s actually pretty easy to cook, just chuck it into boiling water seasoned with salt.
Next up comes the mixed seafood (after you take the tiger prawn out) – use the same stock as the prawn will impart a lot of flavor into the broth.
One habit I’ve never managed to break is using my fingers to test the readiness of MAGGI® Mee – I know it’s two minutes but without a timer, and with my Time Tested (TM) method it’s actually quite easy – just take a bit of noodles up and squeeze it in between your fingernails – with enough practice, you’ll know when it’s cooked.
I like my eggs to have runny yolks so this is another thing you should watch out for. I like to think I’m pretty good at this – making a perfect bowl of MAGGI®. 😉
Okay, this is cheese. Cheese and MAGGI®, you say? Heresy right? No.
It’s actually pretty good….provided you don’t let it melt in the soup – just heat it up in the hot soup so the string cheese will be chewy.
The oyster on the top is a appetizer of sorts – a way to make MAGGI® Mee a complete meal!
I’m sure you have your favorite MAGGI® recipe right? If you don’t, you’re not Malaysian but I’ll cut you some slack and point you in the right direction – you can view some past recipes here. Wanna join the MAGGI® Mee My Way contest? There are RM 30,000 worth of prizes to give away with a top prize of RM 8,000 + a RM 100 hamper. All you need to do is to record a video of yourself cooking MAGGI® like the one I did above.
Your video should clock in at 2 minutes coz that’s the amount of time it takes to cook a packet of MAGGI®! Give it a nice and creative title and make sure you feature all the ingredients you used in the recipe, method of preparation and best of all – how you enjoy the dish!
You know all about the Tim Tam Slam right? Now, here’s the MAGGI® Slurp (TM). =D
I’m sure you’ve all done it before. DON’T PRETEND! I know you do it too. 😛
Surf on over and do your best on the MAGGI® Mee My Way Contest! Good luck!