Brown Rice, Tomatoes and Basil

Ingredients

1 cup Texmati brown rice
2 teaspoons kosher salt, divided
1/4 cup Champagne or rice wine vinegar
2 teaspoons sugar
1 tablespoon good olive oil
Freshly ground black pepper
1 pound ripe tomatoes, large-diced
1 cup packed basil leaves (1 large bunch), chopped

Directions

Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.
Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

From www.foodnetwork.com

Rice A Munee

Ingredients

1 tablespoon olive oil
2 tablespoons unsalted butter
1 cup broken vermicelli
2 cups basmati rice
3 ounces prosciutto, chopped
1 cup diced yellow onions
1 red bell pepper, diced
2 tablespoons minced garlic
3/4 cup frozen peas
1/2 cup white wine
3 1/2 cups chicken stock
Salt and freshly cracked black pepper

Directions

In a large saucepan or skillet with a lid, heat oil and butter over medium-high heat. Add in the vermicelli and rice and saute until lightly browned. Add in prosciutto and saute 2 minutes more. Stir in onion and peppers, and saute for another 2 minutes. Add the garlic and peas, saute for 1 more minute and deglaze with white wine. Pour in the chicken stock, bring mixture to a simmer, cover and cook for 18 to 20 minutes or until liquid is absorbed and rice is cooked. Season with salt and pepper, if needed. Transfer to a serving bowl and serve immediately.

From www.foodnetwork.com

Pancetta And Saffron Rice

Ingredients

1 tablespoon olive oil
1 (8-ounce) piece pancetta, cut into 1/4-inch pieces
2 tablespoons unsalted butter, at room temperature
1 medium onion, finely chopped
2 1/4 cups white basmati rice
4 cups low-sodium chicken stock
2 teaspoons kosher salt
3/4 teaspoon saffron threads

Directions

In a medium (3-quart) saucepan, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Remove the pancetta to paper towels to drain. Set aside. Discard any cooking juices in the pan.

In the same pan, over medium heat, add the butter. Add the onion and cook for 5 minutes until soft. Add in the rice and stir until the rice is lightly toasted and coated with the butter, about 1 minute. Stir in the stock, salt and saffron.

Bring the mixture to a simmer and, with a wooden spoon. scrape up the brown bits that cling to the bottom of the pan. Cover the pan with a tight-fitting lid and cook until the rice is tender and all the liquid has been absorbed, about 20 to 25 minutes Let the rice stand for 5 minutes.

Using a fork, fluff the rice and transfer to a serving bowl. Top with the cooked pancetta and serve.

From www.foodnetwork.com

Baked Rice Pudding

Ingredients

1 cup cooked rice
2 1/2 cups milk
3 large eggs, lightly beaten
3/4 cup sugar
3/4 cup raisins
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions

Preheat oven to 325 degrees F. Lightly grease a 9-inch glass baking dish.
In a large bowl, stir together first 7 ingredients. Spoon into prepared baking dish. Place baking dish in a large pan; pour water into the pan to a depth of 1-inch. Bake for 1 1/2 hours, or until lightly browned and set. Combine cinnamon and nutmeg; sift over top of pudding. Cool slightly and cut into squares to serve.

From www.foodnetwork.com

Herbed Basmai Rice

Ingredients

1 cup uncooked long-grain (white) basmati rice (recommended: Texmati)
1 3/4 cups water
3/4 teaspoon kosher salt
1 tablespoon unsalted butter
2 tablespoons minced fresh curly parsley leaves
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh scallions, white and green parts
Pinch freshly ground black pepper

Directions

Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

From www.foodnetwork.com

Southwestern Fried Rice

Ingredients:

1 Tablespoon Vegetable Oil
1/2 Cup Chopped Onion
1 Clove Garlic Minced
1 Cup Chicken Broth
1 Cup Uncooked Instant Whole Grain Brown Rice
1 Can Whole Kernel Corn With Peppers
1/2 Teaspoon Chili Powder
1/4 Teaspoon Ground Dried Oregano
1 Teaspoon Onion Powder [optional]
2 Tablespoons Of BBQ Sauce [optional]
1/4 Cup Crispy Bacon Bits [optional]
1 Teaspoon Jack Daniel's Whiskey [optional]

Serving Size 6

Cooking Directions:

Heat vegetable oil in a large saucepan over medium-high heat. Add onion and garlic, cook and stir until onion is tender. Add Broth, Bring to a boil. stir in remaining ingredients. Reduce heat to low, Cover and simmer cook 10 additional minutes or until liquid is absorbed. Remove from heat. Fluff with fork or rice spatula before serving. Serve it hot with freshly baked corn bread.

From www.ricerecipes.org

Mushroom Rice

Ingredients:

2 Cups Sliced Fresh Mushrooms
1/4 Cup Chopped Onion
2 Tablespoons Butter Or Margarine
2 Fresh Large Eggs
2 Packages Cream Cheese Softened
1 13oz Can Evaporated Milk
3 Cups Cooked Rice
1/4 Cup Cut Parsley
1 Teaspoon Salt
1 Teaspoon Onion Powder [optional]
1 Teaspoon Soy Sauce [optional]
1 Teaspoon Ground Garlic [optional]

Serving Size 6

Cooking Directions:
In a large skillet cook mushrooms and onion in the butter or margarine until onion is tender but not brown. Beat the eggs with the cream cheese until a smooth paste. slowly blend in evaporated milk. Stir in cooked rice, parsley, salt, and cooked mushroom mixture. Pour mixture into a baking dish. Bake uncovered in 350 degrees for 45 minutes. Let stand 5 minutes before serving.

From www.ricerecipes.org

Turkey Fried Rice

Ingredients:

4 Cups Boiled White Rice
2 Cups Cold Fried Turkey Strips
2 Tablespoons Pure Vegetable Oil + 1 Tablespoon Sesame Oil
1 Tablespoon Fresh Ground Pepper Medley
4 Tablespoons Worcestershire Sauce
2 Medium Chopped Onions
4 Whisked Eggs
3/4 Cup Fresh Bean Sprouts
1 Package Fresh Sliced Mushrooms
1 Sliced Hot Red Pepper
2 Garlic Cloves Minced [optional]

Serving Size 6

Cooking Directions:

Boil the 4 cups of white rice, you can also use brown or wild rice. Heat both oils in a non stick Wok on medium high heat. Once the oil is hot, fry the veggies, red peppers and minced garlic. Once the veggies are nice and golden, add in the rest of the ingredients. Fry up everything until it is all golden brown. You can also substitute the Worcestershire sauce for a soy sauce for a different flavor. Serve it hot.

From www.ricerecipes.org

Easy Rice Bake Cassrole

Ingredients

2 tablespoons butter, plus more for dish
1 small onion, minced
Pinch cayenne pepper
1 package frozen spinach, thawed, drained and chopped
1 cup milk
2 eggs
2 cups shredded sharp Cheddar, plus extra for top
4 cups cooked rice
1 teaspoon freshly chopped parsley leaves
1 teaspoon freshly chopped thyme leaves
1 teaspoon chopped basil leaves
Salt and freshly ground black pepper

Directions

Preheat oven to 350 degrees F. Butter a large casserole dish.
In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.

In a large bowl, whisk together milk and eggs.

Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.

Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.

From www.foodnetwork.com

Chicken Rice Casserole

Ingredients:

3/4 Cups Wild Long Grain Rice Mix
1/2 Cup Onion Chopped
1/2 Cup Celery Chopped
2 Tablespoons Butter Or Margarine
1 Can Cream Of Mushroom Soup
1/2 Cup Low Fat Sour Cream
1/2 Cup Dry White Wine
1/2 Teaspoon Curry Powder
2 Cups Cubed Cooked Chicken
1 Garlic Clove Minced

Serving Size 6

Cooking Directions:

The first step to making this delicious dish is to Cook the rice as the package says. Usually one part to one part. Now in a medium skillet add the butter and saute the onions, minced garlic and celery until glazed over but still crunchy. Gradually stir in condensed cream of mushroom soup, sour cream, dry white wine and curry powder. Now stir in cubed cooked chicken and the cooked rice. mix for 1 minute. Pour all contents into a large baking dish, bake at 350 degrees for 40 minutes. Stir well before serving. Serve warm with white wine.

From www.ricerecipes.org

Baked Chicken And Rice

Ingredients:

4 Skinless Chicken Breast
2 Cups Uncooked Rice
4 Cups Cold Water
1 Can Condensed Cream Of Mushroom Soup
1 Package Lipton Onion Soup Mix
2 Garlic Cloves Minced
1 Teaspoon Fresh Ground Pepper
1 Small Onion Finally Chopped
1/4 Cup Non-Fat Milk

Serving Size 6

Cooking Directions:

In a small mixing bowl, mix condensed can of cream of mushroom, half package of Lipton onion soup mix with milk until well blended, set aside. Get a large baking dish 13x9 if available. Pour uncooked rice into baking dish along with minced garlic and spread evenly, place thawed skinless chicken breast over garlic and rice. Pour your soup mix on top of the chicken breast and rice. Sprinkle the rest of the Lipton onion soup mix Preheat oven to 350 degrees, Place dish into oven and cook for 1 1/2 hours or until rice and chicken are tender. Serve this dish warm with fresh warm garlic bread.

From www.ricerecipes.org

Rice Cake

Ingredients:

3 Green Onions Chopped + 1 Peeled Carrot Chopped
1 Rib Celery Chopped
2 Cloves Garlic Minced
1 Teaspoon Fresh Ground Thyme
3/4 Teaspoon Fresh Course Table Salt + 1/4 Teaspoon Fresh Ground Pepper
5 Tablespoon Extra Virgin Olive Oil
2 Cups Cooked White Rice
2 Large Beat Eggs
1 Cup Bread Crumbs

Serving Size 6

Cooking Directions:

The first step is to put 2 tablespoons extra virgin olive oil in a large skillet, mix in green onions, minced garlic, carrots, celery, ground thyme, salt and pepper. Cook until carrots are glazed but still crunchy. 8-10 minutes. In a Large mixing bowl add rice, bread crumbs, eggs and veggie mix. With your hands form small patties out of the mixture. 8-10 patties. Be sure to press the patties so they keep there shape, transfer to wax or parchment paper. Now heat the remaining olive oil in a large skillet on medium high heat. Once oil is hot pan fry patties until golden brown on both sides for about 8 Minutes. Serve dish hot.

From www.ricerecipes.org

Wild Rice Casserole

Ingredients:

1 Cup Wild Rice
2 Cups Chicken Broth
1/4 Teaspoon Salt
1 Teaspoon Black Pepper [optional]
1 Teaspoon Ground Basil [optional]
2 Slices Of Bacon
1 Cup Fresh Sliced Mushrooms
1/4 Cup Sliced Green Onion
1/4 Cup Grated Carrots [optional]
1/4 Teaspoon Dried Ground Thyme
Parsley For Garnish

Serving Size 6

Cooking Directions:

Run cold water over rice in strainer about 1 minute, lifting rice to rinse well. In a saucepan combine rice, chicken broth, and salt. Bring to a boil, Reduce heat, cover and simmer 50 minutes or until done and most liquid is absorbed. Now Cut the bacon, and fry in a large skillet with the mushrooms, green onions and thyme till bacon is done and mushrooms are tender. Stir into rice and garish with parsley. Serve dish warm, with fresh side dish of just baked garlic bread.

From www.ricerecipes.org

Jamaican Rice

Ingredients:

2 Cup Long Grain Rice
1 Cup Pigeon peas [optional]
1 Cup Red Kidney Beans [optional]
1 Medium Onion chopped
1 Cup Fresh Coconut milk
2 Cloves Garlic Minced
2 Teaspoons Extra Virgin Olive oil
1 Large Habanero Pepper
1 Pinch Of Ground Black Pepper
1 Pinch Of Table Salt

Serving Size 6

Cooking Directions:

When draining peas save liquid for dish. add to the coconut milk. with enough water to have 4 cups. In a large skillet or saucepan saute the onion, garlic, and Habanero pepper until there are tender but still crunchy.

Add all the liquid along with rice, cover and simmer cook on low-medium heat for 30 minutes. All liquid will absorb and rice will be tender and fluffy. Gently fluff with fork. Serve with grilled pineapple chicken.

From www.ricerecipes.org

Potato pies

Fluffy potato pies studded with ham and peas. This recipe provides plenty of stirring and whisking for kitchen helpers. Serve with your favorite sausages or burgers and a salad to complete the meal.

Preparation time :15 minutes

Ingredients

300 ml Water
150 ml Milk
1 packet (125g) MAGGI Mousline (potato purée)
10 g Butter, unsalted
1/2 tsp Salt
3 Eggs (separated into yolks and whites)
25 g Gruyere cheese, mild (grated)
50 g HERTA Jambon de Paris (cooked ham) (chopped)
50 g Peas, green, frozen

Preparation steps

Pre-heat the oven to 220°C/425°F and prepare two baking sheet/tray with sheets of baking paper or parchment.

Heat the water and milk until just boiling. Remove from the heat and add the contents of MAGGI Mousline sachet, the butter and 1/2 tsp salt. Stir once and then allow to stand for a couple of minutes.

Add the egg yolks and gruyère cheese and mix. Add the chopped HERTA ham (Jambon de Paris) and the peas and mix quickly. Do not over beat the mixture.

In a clean dry bowl whisk the egg whites until they form stiff peaks. Carefully fold these whisked egg whites into the potato mixture.

Using a spoon make 8 mounds of potato on the prepared baking trays and bake at 220°C/425°F for 15 minutes. Serve immediately.

From www.nestle.com

Pumpkin Lunch rolls

These are the perfect accompaniment to Pumpkin soup. Freeze any extras for another day.
Preparation time :2 hours

Ingredients
450 g All purpose flour
50 g Cornmeal
1 packet Yeast, powdered
3 tbsps Sugar
1 tsp Salt
250 ml NESTLÉ Long Life UHT Full Cream Milk (warm)
1 Egg (beaten)
100 g Pumpkin purée ((See end of recipe))
25 g Butter, unsalted (softened)
Milk for glazing and extra cornmeal for dusting

Preparation steps

In a large bowl combine two thirds of the flour, cornmeal, yeast, sugar and salt.

Make a well in the centre of the dry ingredients. Place the NESTLÉ Long Life UHT milk, egg, pumpkin puree and softened butter in the well.

Beat into a sticky dough. Gradually add the remaining flour until the dough pulls into a ball.

Turn the dough out onto a floured board and knead (see Cook's tip for explanation) the dough for 5-10 minutes or until it is smooth and elastic. Place the dough in an oiled bowl. Cover with some oiled plastic food wrap. Leave the bowl in a warm place for one hour to allow the dough to rise.

Punch the dough down and then shape into 18 balls of dough. Arrange in a single layer in two 24 x 24 cm/9 x 9 inch greased pans or two 24cm/9 inch round pans. Cover the dough with oiled plastic wrap and leave to rise again for 15 - 30 minutes or until doubled in size. Whilst the dough is rising pre-heat the oven to 230°C/450°F

Brush the tops of the rolls with milk and sprinkle with the extra cornmeal. Bake at 230°C/450°F for 12 - 15 minutes, cool on a wire rack.

** PUMPKIN PUREE To make the pumpkin purée boil or roast the pumpkin, without skin, until soft. Purée the cooked pumpkin flesh in a blender or liquidizer or mash using a fork or potato masher.

From www.nestle.com

Stewed Beef

Preparation & cooking time : 1 hour
Serves: 4

A.
6 cloves
½ teaspoon white peppercorns
½ teaspoon black peppercorns
5 cm. cinnamon bark
3 petals star anise
3 tablespoons cooking oil
5 cm. piece ginger, minced
3 cloves garlic, minced
500 g. beef brisket, cubed

B.
800 ml. water
2 tablespoons MAGGI Oyster Sauce
1 tablespoon MAGGI Light Soya Sauce
1 MAGGI Beef Stock Cube
1 teaspoon sugar or to taste

3 medium potatoes, wedge
1 medium carrot, cubed
10 snowpeas or sugar peas
2 teaspoons cornflour mixed with
1 tablespoon water
2 stalks coriander leaves, sliced
1 stalk spring onion, sliced


1 Add potatoes and continue to cook until beef and potatoes are tender and gravy is reduced by two-thirds

2 Lightly crush spices A. Heat oil and stir-fry ginger and garlic until light brown.

3 Add beef and spices. Fry ingredients over low heat for about 10 minutes.

4 Add ingredients B and cook until mixture boils. Reduce heat and simmer for about 45 minutes-1 hour, stirring occasionally.

5 Stir in carrot and snowpeas. Cook for another minute and thicken with cornflour mixture. Serve hot, garnished with coriander leaves and spring onions.

From www.maggi.com.my

Emperor's Longevity Chest

Preparation & cooking time : 50 minutes
Serves: 4

100 gm dried oyster, boiled until tender
3 tablespoons cooking oil
2 cloves garlic, minced
2 cm ginger, minced

A
2 cups water
2 tablespoons MAGGI Oyster Sauce
2 teaspoons MAGGI Ikan Bilis Stock Granules
1 teaspoon sugar or to taste
pepper to taste
a few drops sesame oil

1x454 gm can abalone, drained and sliced into 1 cm thickness
75 gm presoftened seaweed ("Fatt Choy")
10 stalks "Siew-pak-choy", blanched
1½ tablespoons cornflour, mixed with
2 tablespoons water
red chilli flower/curls
coriander leaves


1 Heat oil and lightly brown garlic and ginger.

2 Add oyster and add ingredients A. Cook over low heat for 5 minutes. Add abalone and seaweed. Thicken with cornflour mixture and heat through.

3 Arrange abalone, oysters and seaweed over a bed of "siew-pak-choy".

4 Spoon gravy over, then garnish with chillies and coriander leaves.

From www.maggi.com.my

Dhal Briyani Rice

Preparation & cooking time : 30 minutes
Serves: 4

100 gm dhal, washed & soaked for 1 hour
2 tablespoons ghee
1 tablespoon cooking oil
2 chopped onions
5 cm piece chopped ginger

A.
8 dried red chillies, cut into small pieces
6 cardamoms, crushed
6 cloves, crushed
4 petals star anise, crushed

1 sachet MAGGI Briyani Rice Mix mix well with
¼ cup water
500 g rice, washed & drained
700-800 ml water or depend on the grade of rice
1 MAGGI Chicken Stock Cube or to taste
pepper to taste

½ cup fried shallots
3 stalks coriander leaves, sliced


1 In saucepan, heat oil and ghee; stir fry onion and ginger.

2 Stir in A ingredients and fry until aromatic.

3 Add MAGGI mix and fry for 3 minutes

4 Stir in dhal and cook until fairly softened. Stir in rice and mix well. Transfer rice mixture into electric rice cooker. Add remaining ingredients and cook cover until rice done.

5 Garnish with fried shallots and sliced coriander leaves.

6 Serve hot.

From www.maggi.com.my

Button Mushroom & White Fungus Chicken Soup

Preparation & cooking time : 25 minutes
Serves: 6


1 litre water
300 g chicken fillet, diced
A
2 teaspoons MAGGI Concentrated Chicken Stock
1 teaspoon MAGGI Oyster Sauce
¼ teaspoon sesame oil
dash of pepper
10 white fungus, soaked until soft, torn into pieces
½ tin button mushroom
1 small carrot, diced
1 stalk spring onion, diced
salt to taste.


1 Mixed chicken with A ingredients.

2 Add chicken to boiling water and simmer for 10 minutes.

3 Add white fungus, mushroom, carrot and cook over medium heat for 10 minutes or until carrot are cooked.

From www.maggi.com.my

Acar Rempah

500 gm cucumber( about 2 large size)
5 green chillies, slit slightly
5 red chillies, slit slightly
10 bird’s chillies, optional
2 onions, cut into wedges
slaked lime mixed with water
2 tablespoon cooking oil

A
8 cloves garlic, thinly sliced
4 cm ginger, shredded
5 cm cinnamon sticks
5 cardamoms
5 petals star anise
1 sachet MAGGI® Fish Curry Paste
¼ cup water
3 tablespoon vinegar
1½ teaspoon sugar
1 teaspoon MAGGI® Ikan bilis Stock Granules
2 tablespoon “kerisek”


1 Cut cucumber into 4 cm length and remove the center part. Then cut into 4x1x1 cm. Soak cucumber, chillies and onion into slaked lime solution for crispiness about 1 hour; drain water and let it dry.

2 Heat oil and stir fry ingredients A until lightly brown. Stir in MAGGI® Paste and fry until aromatic.

3 Add in water, vinegar, sugar and MAGGI® Stock. Bring to boil and simmer for 3 minutes.

4 Stir in “kerisek” and drained vegetables; mix well and remove from heat. When cucumber mixture had cool down, keep in refrigerator for 24 hours before serving.

From www.maggi.com.my

Fried Koay Teow

Preparation & cooking time : 45 minutes
Serves: 4

3 tablespoons oil
4 cloves garlic, minced
1 sachet MAGGI Sambal Goreng Paste
100 gm diced chicken
100 gm shelled prawns
50 gm fishballs
1 tablespoon MAGGI Dark Soya Sauce
1 tablespoon MAGGI Oyster Sauce
300 gm sliced koay teow
10 stalks chives, cut into 4 cm sections
1 cup beansprouts
1 red & green chilli fried shallots


1 Heat oil, stir fry garlic and MAGGI Paste until aromatic

2 Add A and fry 2 minutes.

3 Stir in MAGGI Sauces, “koay teow? chives and beansprouts. Fry until done.

4 Garnish with sliced red & green chilli and fried shallots.

From www.maggi.com.my

Winter Melon Soup

Preparation & cooking time : 50 minutes
Serves: 4

300g winter melon
1.3 litres water
5 dried red dates, pitted 2 pre-softened Chinese mushrooms, halved 75g sliced boneless chicken
2 tablespoons MAGGI Concentrated Chicken Stock
10g dried longans
1 tablespoon spring union, finely chopped


1 Cut winter melon in wedges.

2 Place winter melon into a pot of boiling water.

3 Add red dates and mushroom. Cook over low heat until winter melon is tender (20-30 minutes).

4 Add chicken and longans.

5 Pour in MAGGI Concentrated Chicken Stock. Cook until chicken is done (about 3 minutes).

6 Garnish with spring union and serve hot.

From www.maggi.com.my

Laksa Perlis

Preparation & cooking time : 45 min
Serves: 6

1 kg fresh sardine
1 litre water
A
10 dried red chillies, soaked
5 bird´s chillies
10 shallots
300 ml water
1 stalk lemon grass
5 pcs tamarind skin
2 stalks wild ginger flower, sliced
5 sprigs ´daun kesum´
2 MAGGI® Chicken Stock Cubes
sugar to taste
500 g laksa noodles, blanched
Garnishing
10 hard boiled eggs
10 bird ´s chillies, sliced
3 onions, sliced
8 sprigs ´selum´ shoots
8 sprigs ´putat´ shoots
6 lime, cut into wedges


1 Boil fish in water until cooked.Reserve stock, debone fish and blend fish meat with ingredients A until fine.In a saucepan, stir in reserve stock, blended ingredients and MAGGI® Chicken Stock.

2 Bring to boil and reduce heat. Simmer for 30 minutes or until sauce slightly thickens.Serve laksa noodles together with garnishing.

From www.maggi.com.my

Beef Singgang

Preparation & cooking time : 45 minutes
Serves: 4

6 pieces tamarind skins
2.5 litre water
2 MAGGI Beef Stock Cubes
1 onion, sliced
1 kg beef briskets
1 small yam, cut into quarters
1 small turnip, cut into 5 cm thickness
6 long beans, cut into 4 cm lengths
2 tomatoes, cut into wedges
8 pieces mustard leaves
2 red chillies
1 teaspoon MAGGI Seasoning


1 In a saucepan, cook water, tamarind, MAGGI Stock, onion until boiling

2 Add beef brisket and bring to boil. Reduce heat and simmer for 20 minutes or until beef softened.

3 Add yam and turnip ; simmer for 15 minutes.

4 Stir in long beans, tomatoes, mustard leaves, red chillies and MAGGI Seasoning.


From www.maggi.com.my

Ikan Kukus Wilayah (Steamed Fish)

Preparation & cooking time : 25 min
Serves: 4

A
5 red & green bird´s chiilies
5 shallots
3 cm young ginger
2 pcs tamarind skin, soaked well
2 tablespoons cooking oil

B
2 tablespoons MAGGI® Oyster Sauce
1 teaspoon sesame oil
1 MAGGI® Ikan Bilis Stock Cube
1/2 teaspoon pepper or to taste

1 kg fish, cleaned
2 sprigs coriander leaves
1 stalk spring onion
1 red chillies


1 Heat water for steamer.Thinly slice ingredients A.In a wok, heat oil and stir-fry ingredients A.Add ingredients B and fry for 3 minutes.

2 Place fish on steamer plate and pour sauce over fish.Steam fish for 10-15 minutes or until cooked.Garnish with coriander leaves, spring onion, red chillies and serve hot.

From www.maggi.com.my

Spicy Fried Macaroni

Preparation & cooking time : 30 minutes
Serves: 4

200 gm MAGGI Macaroni
3 tablespoons oil

A
1 onion, sliced
2 cloves garlic, minced
1 sprig curry leaves
1 teaspoon mustard seeds

B
2 sachets MAGGI Fried Noodles Paste
1 tablespoon curry powder
100 gm diced chicken meat
1½ teaspoons MAGGI Dark Soya Sauce
1 teaspoon MAGGI Chicken Stock Granules
3 stalks mustard leaves, cut into 3 cm length
salt and sugar to taste
fried shallots
sliced red chillies
sliced spring onion

1 Cook Macaroni according to the instructions on packet.

2 Heat oil, fry A ingredients until lightly brown. Stir fry MAGGI Paste and curry powder until aromatic.

3 Add chicken and fry for 2 minutes. Stir in MAGGI Sauce, Stock, Macaroni and mustard leaves. Add salt and sugar to taste.Garnish with fried shallots, sliced red chillies and spring onion.

From www.maggi.com.my

Oriental Spaghetti Pancake

Preparation & cooking time : 30 minutes
Serves: 4


200 gm BUITONI Spaghetti
3 eggs, beat slightly
3 tablespoons oil
1 teaspoon MAGGI Chicken Stock Granules
3 tablespoons oil
4 cloves garlic, minced
4 cm ginger, minced
300 gm fillet steak, thinly sliced

A
¾ cup water
3 tablespoons MAGGI Oyster Sauce
2 teaspoons black peppercorn, crushed
1½ teaspoons MAGGI Chicken Stock Granules
1 teaspoon cornflour
½ teaspoon sugar
1 small green capsicum, thinly sliced
1 small red capsicum, thinly sliced
1 small yellow capsicum, thinly sliced


1 Cook Spaghetti according to the instructions on packet; drained. Mix cooked Spaghetti with beaten eggs, oil and MAGGI Stock.

2 Place Spaghetti mixture in 20 cm pie pan; flatten slightly with spatula. Bake in preheated 180°C for 10 -15 minutes.

3 Meanwhile, heat oil, lightly brown garlic and ginger. Add beef and fry for 2 minutes. Stir in A ingredients and cook for 2 minutes

4 Add capsicum and fry for 1 minutes; remove from heat.

5 When serving, place Spaghetti pancake on a serving plate and top with beef mixture. Serve immediately.

From www.maggi.com.my

Spicy Fried Rice with Anchovies

Preparation & cooking time : 1 hour
Serves: 6

oil for deep-frying
¾ cup (60 gm) fine anchovies, washed & drained
3 cloves garlic, crushed
2 onions, minced
2 sachets MAGGI Belacan Fried Rice Mix
¾ cup minced prawns
5 cawan rice
½ cup green peas
2 red chillies, sliced
1 teaspoon Maggi Ikan Bilis Stock Granules
1 stalk spring onions, sliced

1 Heat oil and deep fry anchovies until crispy and lightly brown; drained and set aside.

2 Remove oil until remain 3 tablespoons; stir fry garlic and onion until lightly brown.

3 Stir in MAGGI Mix and prawn; fry until fairly cooked. Stir in rice, green peas, chilli and MAGGI Stock; fry for 2-5 minutes more.

4 Garnish with spring onion and sprinkle with fried anchovies over rice. Serve hot.

From www.maggi.com.my

Yangchow Supreme

Preparation & cooking time : 20 minutes
Serves: 3-4

3 tablespoons cooking oil
1 sachet MAGGI Yangchow Fried Rice Mix Ingredient A: A crab meat stick, sliced 100g chopped pineapples (canned)
100g green peas
400g cooked rice
1 egg, lightly beaten
1 stalk spring onion, sliced fried small anchovies, optional

1 Heat oil and add MAGGI Yangchow Fried Rice Mix.

2 Add Ingredients A into wok. Fry for 3 minutes.

3 Make a well in the centre of rice, add egg. Stir well until egg sets.

4 Garnish with spring onion and fried anchovies. Serve hot.


From www.maggi.com.my

Yam and Shrimp Rice

Preparation & cooking time : 1 hour
Serves: 4

3 tablespoons cooking oil
4 cloves minced garlic
5 cm. piece ginger, finely chopped
3 tablespoons presoftened dried shrimp
150 gm. yam, cubed
100 gm. diced, boneless chicken
300 gm uncooked rice, washed & drained

A.
450 ml. water
1 tablespoon MAGGI Oyster Sauce
1-2 tablespoons MAGGI Concentrated Chicken Stock
1 teaspoon MAGGI Dark Soya Sauce
1 teaspoon sugar or to taste

B.
3 stalks spring onion, finely cut
2 stalks coriander leaves, sliced
2 red chillies, sliced
3 tablespoons sliced, fried shallots

1 In a fry pan, heat oil and stir fry garlic and ginger until lightly brown.

2 Add shrimps and fry for minutes. Stir in yam and chicken and continue to fry until yam is partially done, about 3-5 minutes.

3 Add rice and stir to coat well with chicken mixture. Transfer rice into an electric rice cooker.

4 Add ingredients A and mix well. Cook covered, until rice is done. Fluff up rice and garnish with ingredients B. Serve hot.

From www.maggi.com.my

Tomyam & Pineapple Fried Rice

Preparation & cooking time : 30 minutes
Serves: 6

3 tablespoons cooking oil

A
1 onion, minced
4 cloves garlic, minced
5 cm ginger, minced
2 sachet MAGGI® Tom Yam Paste
200 gm peeled prawns
100 gm can pineapple, cubed
500 gm cooked rice
1 egg

B
3 stalks lemon grass, thinly slice
10 gm chilli padi, sliced
15 gm wild ginger flower, sliced
1 gm kaffirlime leaves, sliced
1 stalk coriander leaves, sliced


1 Heat oil and stir-fry ingredients A until lightly brown.

2 Add in MAGGI® Paste and fry until aromatic.

3 Stir in prawns and pineapple; fry for 2 minutes.

4 Add in rice, egg and ingredients B; fry until rice dry .

From www.maggi.com.my

Nasi Ulam

Preparation & cooking time : 45 minutes
Serves: 6

Herbs
6 sprigs“ulam raja”
7 “pucuk gajus”
5 sprigs “daun salom”
5 “pucuk putat”
4 “daun tegek burung”
3 sprigs “daun kesom”
3 sprigs “daun kemangi”
3 “daun cekor
3 “daun salam”
3 sprigs “daun melinjau”
2 stalks “bunga kantan”
2 “pucuk kaduk”
6 cm young ginger
6 cm “temu pauh”

30 gm dried prawns, cleaned
30 gm salted fish meat, cleaned
½ cup cooking oil
10 shallots, thinly sliced
2 stalks lemon grass, thinly sliced
125 ml NESTLE Ideal Evaporated Milk
1 teaspoon MAGGI Ikan Bilis Stock Granules
2 sachets MAGGI Fried Rice Paste
1kg cooked rice
50 gm fried grated coconut
salt and sugar to taste
1 lime, squeeze the juice

1 Wash and drain properly A ingredients; then slice thinly and set aside.

2 Pan fried dried prawns and salted fish; then finely blend and set aside.

3 In saucepan, heat oil and stir-fry shallot and lemon grass for 5 minutes. Stir in blended ingredients and fry until aromatic.

4 Stir in Ideal milk, MAGGI Stock, MAGGI Paste, cooked rice, fried coconut salt and sugar to taste. Switch off the heat and stir in sliced

From www.maggi.com.my

Nasi Tomato

Preparation & cooking time : 30 minutes
Serves: 4

4 tablespoons cooking oil

A
2 onions, minced
4 cloves garlic, minced
4 cm cinnamon stick
3 petals star anise
3 cloves
3 cardamoms

500 gm rice, washed & drained
700-800 ml water, depend on the type of rice used
5 teaspoons MAGGI Chicken Stock Granules
1/3 cup MAGGI Tomato Ketchup
¼ cup fried sliced shallots
fried cashew nuts
fried black raisins
sliced tomato
sliced spring onion & Chinese celery

1 Stir fry A in hot oil until lightly browned. Add rice and fry until rice coated with oil.

2 Add water and MAGGI Stock. Cook covered, until rice almost done.

3 Stir in MAGGI Ketchup and continue cooking until rice done.

4 Garnish rice with fried shallot, cashew nuts, raisin, sliced tomato, spring onion and celery.

5 Serve with meat dish.

From www.maggi.com.my

Nasi Minyak

Preparation & cooking time : 30 minutes
Serves: 4

2 tablespoons ghee
2 tablespoons butter or margarine

A
2 onions, finely chopped
3 cloves garlic, finely chopped
2 cm piece ginger, minced
4 cm piece cinnamon bark
3 cloves
3 petals star anise
3 cardamons, crushed
3 cups water
½ cup IDEAL Evaporated Low Fat Creamer
500 gm basmati rice, washed & drained
3 teaspoons MAGGI Chicken Stock Granules

B
¼ cup fried shallots
¼ cup raisins
1 sliced red chillies
mint leaves

1 Heat ghee and butter; stir fry A until aromatic.

2 Add water, IDEAL Creamer and rice.

3 Transfer mixture to electric rice cooker. Stir in MAGGI Stock and cook rice covered until water absorbed and rice are cooked.

From www.maggi.com.my

Maggi Chicken Floss Dumpling

Preparation & cooking time : 1-2 hours
Serves: 20

40 pcs (130g) Dried bamboo leaves, soak overnight, drain.
40g Hemps, soak overnight, drain.
500g Glutinous rice, soak 4 hours, drain.

A.
2½ Tablespooons MAGGI Concentrated Chicken Stock.
3 Tablespoons Oil.

B.
1 sachet MAGGI Sambal Goreng Paste.
300g Cooked Chicken Breast, shredded.
2 Teaspoons MAGGI Concentrated Chicken Stock.
2 Teaspoons MAGGI Dark Soya Sauce.
½ cup Water.

1 Bring ingredients B to boil and simmer till dry. Divide into 20 portions.

2 Steam rice for 20 minutes, add ingredients A and divide into 20 portions.

3 Place 2 pieces of soaked bamboo leaves back to back and cut off the ends.

4 Lay leaves on a chopping board, spoon 1 portion of steamed rice on the leaves.

5 Flatten slightly, top with 1 portion of filling, roll up like the shape of

6 Tie the 2 ends with prepared hemps neatly, like a parcel. Steam for 30 minutes over high heat

From www.maggi.com.my

Glutinous Rice un Lotus Leaves

Preparation & cooking time : 1½ hours
Serves: 4

600 gm glutinous rice, soaked for 4 hours & drained
4 tablespoons cooking oil
1 tablespoon chopped garlic & onion

A
1 tablespoon MAGGI Concentrated Chicken Stock
1 tablespoon MAGGI Dark Soya Sauce
1 teaspoon sesame oil
1 teaspoon sugar
½ cup water
dash of pepper
3 tablespoons oil
1 tablespoon chopped garlic & shallots
4 tablespoons dried prawns, soaked
200 gm chicken meat, diced
5 mushrooms, soaked and diced
1 tablespoon MAGGI Oyster Sauce
1 tablespoon MAGGI Light Soya Sauce
dash of sesame oil and pepper
2 pieces lotus leaves, soaked, washed & wiped dry
fried shallots
sliced red chilli & spring onion

1 Heat oil, stir-fry garlic and shallot until aromatic. Add glutinous rice, ingredients A and mix well. Spoon into steaming tray and steam for 45 minutes or until rice cooked.

2 Heat oil, stir-fry garlic and shallots until aromatic. Add dried prawns and fry until aromatic. Add chicken, mushroom, MAGGI Sauces, sesame oil and pepper. Stir-fry until meat cooked.

3 Thoroughly mix cooked rice with meat mixture. Divide into 2 portion and wrap with lotus leaves

4 Steam over high heat for 15 minutes. Garnish with fried shallots, red chilli and spring onion.

From www.maggi.com.my

Maggi Jintan Rice

Preparation & cooking time : 20 minutes

Serves: 6

4 tablespoons ghee
2 tablespoons cooking oil
2 onions, thinly sliced
6 cm ginger, thinly sliced
3 cloves garlic, thinly sliced
2 tablespoons MAGGI Chicken Kurma Mix
1 tablespoon cumin
1 sprig curry leaves
50 gm almond, chopped
500 gm Basmathi rice, washed & drained
630 ml water or according to the rice used
100 ml IDEAL Low Fat Evaporated Milk
1 tablespoon MAGGI Chicken Stock Granules
salt to taste

1 Heat oil and stir-fry onions, ginger and garlic until lightly brown.

2 Stir in MAGGI Kurma Mix, cumin and curry leaves; fry until aromatic.

3 Add in almond and rice.

4 Fry until rice coated with spices. Transfer mixture to electric rice cooker.

5 Add in water, IDEAL Milk, MAGGI Stock and salt to taste. Cook cover until rice done.

From www.maggi.com.my