Garlic stuffed ikan bulus (silver whiting)

bulus

Bulus is a fish that has become a staple in our kitchen. It’s commonly called silver whiting (sillago sihama) and it’s a wee little fish. The largest ones are not much bigger than a sausage. It’s easy to cook (always a plus point) but relatively expensive at RM 19.90 per kg.

Damn, I’m starting to sound domesticated aren’t I? Prices of fish indeed…

ikan bulus

Anyway, I say relatively because there are a lot of other species of fish like catfish, kerisi, gelama etc which comes in under the RM 10 price point and this is double that. It comes up to about RM 1 per (small) fish. However, what bulus (silver whiting) has in its favor is that most of its weight is fish meat – there’s no large head or bones to take up excess weight.

silver whiting

The flesh of ikan bulus is also sweet and has an almost silky texture so it’s worth the price premium. 🙂

whiting

Silver whiting is best served marinated and deep fried with corn flour. It’s also wise to ask the hypermarket people to descale and gut the fish so you don’t have to do it yourself.

Our marinate sauce:
Light soy sauce
McCormick Season-All salt
Heinz brown sauce

bulus marinate

Just marinate the bulus using the ingredients above (or change it depending on what you have in your kitchen cabinet) and sprinkle some finely chopped raw garlic on top. Leave this for about 30 minutes.

Anyway, have you noticed that all the garlic has disappeared in the photo below? No, we didn’t discard it, there’s a trick here that we use to make it taste better.

bulus corn flour

Stuff the raw chopped garlic into the (gutted) fish’s stomach right before you spoon the corn flour over the silver whiting. It’s a simple but neat touch that gives you a tasty surprise when you bite into it. 🙂

We use Brown & Polson corn flour (the ones that come in a rusty hued can) to coat the bulus. This is a product that goes back ages. I remember seeing cans of this in my grandma’s kitchen. Heh!

frying fish

Slide the garlic stuffed fish into hot boiling oil and flip it once in a while. It only takes 3 minutes to cook due to the size and with that amount of cooking time, it’ll be crunchy enough to eat whole – bones, head and tail.

garlic stuffed ikan bulus

It’s delicious!

Gooey lady’s fingers with surimi

gooey ladyfingers with surimi

This is a recipe I remember eating a lot of during my first real relationship. My ex-girlfriend’s mother cooked this all the time and with a bit of effort I managed to replicate her recipe. I don’t eat a lot of vegetables but I like certain ones and this one is a hit. 🙂

okra

Ladyfingers or okra is quite easy to work with – my parents usually just dunk it in hot water for a couple of minutes and eat it just like that. It’s very healthy.

However, this is a better tasting version that I picked up from an ex-girlfriend’s mom (who’s a great cook). It requires:

ladyfingers surimi

Lady’s fingers (okra)
Surimi (crab sticks)
Tomato sauce
Dark soy sauce
Brown sugar

sauce

What makes this slightly different is all in the sauce. This sauce is very delicious when used with lady’s fingers. You’ll want to mix tomato sauce and dark soy sauce in a 1:1 ratio. Pour another measure of brown sugar (2:1 to the existing sauce mix) on top to sweeten the entire thing.

Surimi is meant to be the “treasure” beneath the bed of ladyfingers. Put it into boiling water and take it out after a few seconds. Surimi (crab sticks) cooks really fast so get ready to fish it out when it floats to the top (to me this means that it’s cooked, I could be mistaken). 😉

cooking surimi ladyfingers

Put the lady fingers into the boiling pot after that and wait for about 2 minutes. A spatula would be useful in speed cooking – just press the okra down into the hot water. Ladyfingers also doesn’t take long to cook – you want this to be slightly firm and crunchy on the outside.

While the ladyfingers are cooking, put a bit of hot water into the sauce mixture to melt the brown sugar. I just used the closest available one – straight from the pot. You just need a TINY (a bit of an oxymoron to use caps to emphasize moderation) amount so just sprinkle a little from the spatula you use for the lady fingers.

slice ladyfingers

Take the lady fingers out, chop off the head, and slice it vertically using a very sharp knife – two slices down each one is optimal but if you come across a particularly small finger, just once slice would do. This releases the Gooey Stuff (TM) that’s so good about okra.

sumiri

Just arrange the sliced lady fingers on top of the bed of surimi and pour the sauce over it. It’s now ready to eat! 😀

arrange ladyfingers

This dish cools really fast so it’s best if you cook it last.

gooey ladyfingers

Serve immediately and savor the texture and tastes of the messy goo mixed with sauce and surimi and the occasional crunch of lady’s fingers. 🙂

ABC soup and the stone soup folk tale

abc soup recipe

ABC soup is basically a soup where you dunk in everything that’s available to make a clear broth soup. The traditional (if such a word can be used to describe this) method calls for:

abc soup vegetables

An onion (whole)
Carrots
Potatoes
Tomatoes

abc soup ingredients

I used to think that ABC soup is called that because it’s easy as 1-2-3 (or ABC) but I’ve been thinking about this old folk tale about the stone soup story. There are variants of this story but the one I heard is about this traveller who comes into a village hungry with nothing but a pot.

abc soup pot

He asks the villagers for some ingredients to put into the soup but no one wanted to part with anything. He then announces that he’s got a “magical stone” that makes wonderful soup and proceeds to fill the pot with water and puts the stone inside. So, he’s sitting there, stirring what amounts to nothing but water when a curious villager comes over and asks if it’s done.

abc soup cook

The traveller says not yet, but it would help if someone had carrots to put in it. Enhances the flavor, the dude casually mentions. The villager grudgingly says that he might have some carrots at home and adds it to the hot water. This became a cascading effect as the villagers watched the traveller cook his soup – each one started contributing their own stuff – a bit of meat, some onions, tomatoes etc and lo and behold – it was the best soup they’ve ever tasted.

abc soup boil

There’s a moral in there somewhere but that’s not why I’m writing this post. Heh! ABC soup has become something of a staple in our cooking since it’s quite versatile and very easy to cook. You basically need onions (sliced in half), carrots (diced), potatoes (whole if you use the tiny ones) and tomatoes (sliced in half).

abc soup peel

Just use to golden rule:
PEEL the stuff that needs peeling
SLICE the stuff that needs slicing
DICE the stuff that needs dicing

abc soup

You bring a pot of water to boil, add some salt to taste and dunk everything in. Allow this to simmer for 30 minutes or so and it’s ready to eat!

abc soup heat

The best thing about this is that even if you can’t finish it you can still eat (we use more ingredients than soup) it in the middle of the night. There’s this thermos like thing (except it’s much bigger) that we use to keep it warm.

abc soup leftover

I can just scoop some out and eat it at 3 am in the morning if I’m hungry. ABC soup is easy to cook and infinitely customizable – we’ve put leftover minced meat inside too, it goes very well with just about anything. It’s really healthy compared to the other stuff I eat too. 🙂

Kiwi fruit rice with yoghurt

a.k.a. Drooling Smiley Face Kiwi Fruit Rice with Fish Roe and Pork

kiwi

My girlfriend bought a lot of Kiwi fruit weeks ago – there were 8 of these French green kiwifruits and she’s eaten only one during all that time. I’m not a fan of fruits in general so it remained uneaten for several days.

french kiwifruit

I noticed the furry little things in the fridge during the weekend and thought it’ll be a waste to let it rot. I decided to remedy that by cooking something that sounded good – Kiwi fruit rice! 🙂

kiwi fruit rice

It was the perfect solution!

You will need:
Kiwi fruits
Yoghurt
Fish roe
Kwe Hua meat
Century eggs
Rice

meat

Yes, this is another variant of my preserved meat meals. Heh! However, I decided on going for presentation this time – I’ll make a smiley face out of this sweet and savory meal!

fish roe

I’ll like to call this Drooling Smiley Face Kiwi Fruit Rice with Fish Roe and Pork. I’ll explain the “drooling” part later. 🙂

I used 3 kiwi fruits and sliced it into circles.

slicing

That was a mistake. I should have peeled it before doing so coz it became rather hard to remove the skin after slicing.

sliced

Told you I wasn’t good with fruits. >.< kiwifruit

Anyway, I mixed 2 cups of rice with 3 kiwi fruits, one lonely fish roe and a piece of waxed meat before turning the rice cooker on.

prep

That’s the beauty of this – there’s no additional cooking needed, everything is done by the rice cooker. 🙂

done

It was ready after 10 minutes. I originally made it to look sorta like a face but then I realized I could make it look MORE like a face by arranging the fish roe as the “nose” and the waxed meat as the “mouth”. That leaves the “eyes” – century eggs. 😀

The finishing touch was some fresh yoghurt – this is the plain unflavored ones, don’t use the flavored ones, it’ll ruin the taste of the dish.

yoghurt

I dabbed a generous portion on the waxed meat “mouth” to look like it was drooling. Food is all about presentation as well. 😉

I took a tentative scoop of rice…

kiwifruit rice

…and was amazed. The fruity citrus tang of the Kiwi combined with the sour yoghurt and rice tastes exceptionally delicious! It’s very refreshing! It’s tastes like…a beach holiday with the warm sun on your back and the cool breeze from the sea coming in.

It tasted like what an oasis would seem to someone wondering in a desert for 2 days without water.

The waxed meat and fish roe provides a savory twist to it. I ate one mouthful of the kiwi + yoghurt + rice and alternated it with waxed meat + fish roe + century egg + rice.

eating

It’s like having a main and a dessert in one dish!

It is surprisingly good, I kid you not! Let your adventurous palate roam with this unique dish and check it out for yourself.

smiley face

You can also forgo the meat and just cook Kiwi fruit rice and pair it with yoghurt for a dessert dish – I’m sure it’ll taste equally good. 🙂

Preserved meat, vegetable and egg breakfast

preserved breakfast

This is a quick and easy breakfast that’s really fast to bang up in the morning. It’s nice to eat rice for breakfast sometimes and I’ve grown to love this dish – I’ve been making variations of this for the past month. It only takes 15 minutes to cook – the exact time it takes for a rice cooker to do its job. 🙂

ed weng chow do

You will need:
Kwe Hua preserved meat
Lap cheong (waxed Chinese sausages)
Century eggs
Pickled diced daikon (chai bo)
Rice

lap cheong

The best thing about this recipe is that you cook the meat inside the rice cooker so there’s no additional pots or pans to wash up. Heh!

kwe hua meat

Kwe Hua waxed meat is a preserved meat sold in slabs. It’s usually found in the waxed meat section of your friendly neighborhood hypermarket. It costs about RM 2.50 or so per piece. It’s even more expensive than some imported fresh meat. I can’t figure out why yet, but I can’t argue with the taste – it’s absolutely delicious. Waxed meat is the yums. It’s sweet and has a smoky flavor.

lap cheong string

Preserved meats has an intense flavor and taste – it’s not the off-putting kind of intense, it’s the concentrated kind of intense, the essence of meat and spices distilled into one helluva package. 😀

poh choy

I have also added some vegetables into this breakfast – it’s the only one I really like – chai bo. Chai bo is called coi pou in Cantonese and it’s picked diced daikon (Oriental radish).

sausage peel

I started off by preparing the lap cheong (Chinese sausages) – it takes a bit of time to peel the things. Lap cheong is wrapped with waxed paper – the easiest way to take it off is to snip off the twist at the top and peel downwards. Once that is done, you can start measuring out the rice and cooking it.

rice cooker cook

Generally, one measure of rice equals to one bowl of rice. Each measure of rice should be accompanied by an equal amount of water e.g. one scoop of rice requires one scoop of water in the rice cooker. Put the rice and water in the rice cooker and add the Kwe Hua meat and lap cheong. Do not add additional water!

fry chai bo

Once you’ve pressed the cook button on the rice cooker, it’s time to fry the chai bo. It’s a very quick affair – just heat up some olive oil in a frying pan and dump in the chai bo. I like my chai bo to be sweet so I added a lot of brown sugar to it. My recipe calls for half the amount of sugar to chai bo ratio.

chai bo sugar

I know that sounds a bit excessive but chai bo is extremely salty. I forgot to soak the chai bo in water beforehand – it’ll be easier to work with if you do that. The sugar caramelizes with the oil and adds that umami taste to the chai bo. I didn’t put any extras into it – I like my chai bo unadulterated. 🙂

new century egg

I found these new century eggs while grocery shopping one day – they don’t have a coating of mud and rice husk – it’s just covered with wax.

century egg

No, it’s not a fake egg – it’s just not made in the traditional way but with modern methods which produces the same results by alkali and sodium infusion (which is really what the traditional recipe does anyway).

century egg peeled

It’s MUCH easier to peel – it’s just like cracking a hard boiled egg, you don’t have to worry about accidentally squashing the egg when you open it (the egg doesn’t stick to the shell) and as a bonus it won’t produce a mess.

chai bo

Crack open a century egg and slice it in half. Serve the chai bo with the century eggs as a side dish.

rice cooker

The rice with the Kwe Hua preserved meat and lap cheong should be done by now. Open up the rice cooker and marvel at the wonder that you’ve just created. Heh! It tastes great when paired with the chai bo and century egg.

rice

Anyway, if you haven’t already noticed, this breakfast is full of unhealthy items – everything from the meat, vegetables and egg are preserved. It is REALLY high in sodium so if you have a condition e.g. high blood pressure, it might not be a good idea to partake. You’ll need to drink tons of water for the thirst afterwards. It is very delicious though!

eating preserved breakfast

I think this non-alcoholic cantaloupe beer with hops and malt might be the healthiest component of our breakfast. smirk

Rempeyek making and recipe

rempeyek

I was at Johor during the past weekend and managed to participate in a traditional kueh making workshops of sorts during my time there. This kueh is called rempeyek and it’s made with batter and then deep fried.

rempeyek deep fry

There is a contraption where you pour in the batter, add peanuts and ikan bilis (anchovies) before you dunk it into boiling hot oil.

rempeyek done

I shot a video of the rempeyek making process with the help of Iza a.k.a. Bulb. I made mine with extra peanuts and made sure to keep track of the floating bits of kueh so I can eat the one that I made with my own hands. 🙂

The recipe for rempeyek goes like this:

Batter
200 grams rice flour
100 gram corn flour
2 cups of santan (coconut milk)
½ teaspoon jintan manis (pounded)
½ teaspoon jintan putih (diced)
½ teaspoon ketumbar (grated)
4 red onions – finely diced
2 onions – finely diced
Salt to taste

Condiments
300 grams peanuts
Ikan bilis (anchovies)

my rempeyek

I managed to get the recipe from the kind folks at the place. It should be noted that the peanuts should be fried beforehand. The rempeyek will float to the top once it’s cooked and once that’s done, you put it on serviettes to soak up the excess oil.

rempeyek me

This is the rempeyek that I made. I like the taste of this classic kueh. It’s a traditional savory local delicacy of Malay origin and I’m glad I had the chance to try and make some. 🙂

High 5 cooking session with Chef Ismail

chef ismail

I went to the High 5 Bread Town last week for a cooking session with none other than Chef Ismail himself!

One clue that this isn’t going to be your regular boring cooking demonstration is when Chef Ismail gave the cue for heart thumping music to play and got us to exercise…with High 5 bread as “weights”. I got so into it that my adrenaline was pumping like a fireman attempting to put out a 5 story blaze. Lame analogy but it’s either this or something NSFW. smirk

play dough

Anyway, we started off the session by kneading and molding fresh dough and making shapes with it. It’s like playing with Play Doh! I attempted to make a heart shaped one while my teammates went for abalone and a vaguely phallic looking thing that she twisted so hard it fell on the floor. Heh!

baking class

It’s a good thing that wasn’t for eating though – it’s for getting a feel (pun intended) for the high quality dough that High 5 uses for its bread.

coffee bread

Steaming hot coffee with slices of soft and fluffy High 5 bread was served to give us an experience of dipping the freshly baked bread into coffee.

coffee dunk

This is a breakfast staple for a lot of Malaysians on the go. It sure brings back those childhood memories!

ceo

After a short speech by Dato’ Jackson Tan, the Group Managing Director of Silver Bird Group Bhd (yes, it’s the same company that makes those delicious cakes) we donned our aprons and got into the gist of it.

ingredients

The proper cooking session started with the Mini Pizza. You can choose either wholemeal or white bread and chuck it in the oven while waiting for it to heat up to golden brown.

oven

Chef Ismail here shows us how to do it. He had his own special tomato base made with plum tomatoes, diced onions, chopped garlic, chopped parsley, thyme, oregano, tomato paste, black pepper and olive oil.

mini pizza

I made mine with extra tomato base (which we nicked from the good chef’s table) on High 5 wholemeal bread with half covered with chicken sausages and the other half with onions. I also added some diced capsicum and topped it off with grated mozzarella cheese and a sprinkling of chopped parsley.

This was sent to the oven and after a couple of minutes…

mini pizza cooked

WALLAH!

It tasted really good, and I didn’t regret using the wholemeal bread as the base as it provides that extra texture to the thing.

curry puff roll

Next up is Sardine Curry Puffs. Okay, this one ups the ante a little since it requires motor coordination skillz and a bit of expertise.

curry puff fill

Chef Ismail made it look easy and I was determined to make this one come out right.

curry puff seal

I opted for High 5 white bread this time and used a rolling pin to thoroughly FLATTEN the slice of bread. You need to make the bread into pastry. I didn’t have the right technique apparently, since Chef Ismail had to come over and teach me how to really work that bread into a 1 mm pastry like base.

curry puff flatten

Now comes the tricky part – you shouldn’t overfill the the curry puffs. After cutting off the crust, you put some filling into the curry puff before using a mixture of flour and water to seal off the curry puff. I applied the flour paste liberally – on the sides and to the entire other half of the slice of bread before rolling it up and submerging it into hot oil.

hot oil

I am pleased to report that my Sardine Curry Puff turned out golden brown and tasty to boot!

curry puff bite

The last recipe we did was High 5 Bread Tuna Canapés. Canapés, for the uninitiated, is another word for the little morsels of food you see served at atas functions with champagne. As soon as Chef Ismail went into the part about being sophisticated while eating canapés, mine promptly flew out of my fingers and went God-knows-where. FML. >.<

canapes

Anyway, the High 5 Bread Tuna Canapés is very easy to make and it requires no cooking! All you need is basically a cutter to cut the pieces of bread into round shapes before buttering it and adding some tuna, cherry tomatoes and a sprinkling of spring onions.

making canapes

It is an art form – you’re supposed to decorate the canapés and I guess I wasn’t really good at that.

group shot

Anyway, there was a prize for the best group amongst the gaggle of bloggers and media that was there. I did the speech, much to the woe of my teammates as I described how Kimberly dropped her dough, KY made a curry puff that expanded due to the overfill and how I somehow managed to eat a canape while at the same time unintentionally doing a Wright Brothers on it. Michelle and Nicholas‘ team won. Congrats! =D

Here’s a video of Chef Ismail working his magic. It’s quite long but good for the recipe!

tasting

There is also a contest where you can win iPads amongst other things called Jom Rasa & Menang. It’s really easy to enter!

ipad

Just look for the sticker on any High 5 bread products – there are different requirements depending on whether it’s sandwich bread, sausage rolls, buns, or cream rolls. After you buy it, fill up the entry form and enter the barcode displayed on the High 5 bread before dropping off your entry at the contest box located at bread stands in retail outlets or mailing it in. You can get more information and the contest form at http://www.silverbird.com.my/contest.php.

eating canapes

The High 5 cooking session with Chef Ismail was really fun! I liked how all the recipes bring out the essence in High 5 bread and now I have my own recipe arsenal to add to my repertoire of cooking! Thanks for the hospitality High 5! I really liked the Mini Pizza that I made. I guess you can say it’s the best thing since sliced bread. smirk

Baking pizza at Linda’s place

us cooking

I don’t know exactly how the subject changed so considerably from taking underwater shots to cooking but that was what happened one fine day when I was on MSN with Veen Dee. A relaxing weekend cooking (although as it turns out, I didn’t do much of that) at Linda’s place.

Thus, she rallied the rest and I was one of the first to arrive at Linda’s place (which does not appear on my GPS) together with Fresh. Rachel came after that. Anecdote time! Did you know that Rachel’s aunt used to own the Royal London Circus? I remember going to that as a little kid and standing on top of the bench (coz we could only afford to sit at the extreme back). There was an old man behind me who I totally blocked the view off, but he was so kind about it. T_T

rach

Anyway, this is Rachel who practically grew up in a circus and can regale you with tales of housekeeping staff coming out from unearthly realms to haunt good people in hotels.

firdy cooking

Veen Dee bounced in after that (gotta love this girl, she’s very entertaining to watch) with some groceries. (I was the Cup Bearer so I brought alcohol. smirk) and the rest soon dribbled in and Michelle started cooking.

linda driving

It seems that we ran out of mushrooms somewhere in the middle of the cooking session though so Linda drove me and Veen Dee to go get the mysterious fungi.

veen dee bbm

I say mysterious coz neither one of us know what kind of mushrooms they want and Veen Dee Twitpic a photo but no one replied her FOL so we just got what we thought was right and went back!

peeling tomatos

I remember discussions about the merits of dicing vs cubing but I think Michelle and Firdy did the bulk of the cooking. Heh!

cooking

All captions with exclamation marks now!

veen dee knife

Don’t do it Veen Dee!

the making of pizza

The making of pizza!

making pizza

Real bacon!

radioactive chilli peppers

Bright radioactive colored chilli peppers!

chefs

Too many cooks spoil the broth!

grating cheese

Grating cheese!

veen dee cheese

Veen Dee with cheese on her face!

looking

The curious chef!

taste test

The Taste Test (TM)!

michelle cook

Chopping garlic!

pizza

While the witch was bending down, Hansel and Gretel pushed her into the oven and cooked her!

baking

DND! Baking in progress!

baked pizza

A cooked pizza is a delicious pizza!

pizza slice

Actually the pizza was damn good lor and the soup that went with it (what soup is that?) FUIYOH, it really hit the spot!

wii bowling

Playing Wii bowling!

chess

Chess with David!

onion

I don’t know why I’m holding an onion with Anne and Yee Hou!

sara

Sara and her bf!

linda

Our host for the evening – Linda!

eat

All photos and videos taken using Sony Cyber-shot TX-5!

Related posts:

Pizza making at Froggybroon’s

RM 62.85 bowl of Maggi Mee with Tiger Prawn, mixed seafood and oyster

start

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:

tiger prawn me

MYTH DEBUNKED!!!!!!!!!

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.

maggi mee

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?

boil

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.

recipe

You will need:

MAGGI® Mee (Curry Flavor)
Mixed Seafood – mussels, shrimp, crab sticks
Canadian Oyster
String cheese
Large Tiger Prawn
Eggs

MAGGI® Mee My Way circa 2010 costs RM 62.85 per bowl. Heh!

tiger prawn cook

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.

mixed seafood

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.

runny yolk

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®. 😉

seafood

Okay, this is cheese. Cheese and MAGGI®, you say? Heresy right? No.

cheese

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.

prawn meat

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.

slurp

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. 😛

end

Surf on over and do your best on the MAGGI® Mee My Way Contest! Good luck!

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