Maggi Goreng

I remember my first introduction to Maggi in the 80s in Chennai. When they introduced there were a few different flavours - Masala, Capsicum, Chicken and some whacky flavour as well which I don't remember the name. Since then it has been a part of our "diet" every now and then. Yes, it did get a bit of bad publicity every now and then but it has not deterred my loyalty and now it's caught on with my kids as well. I have prepared Maggi in many different ways - including a simple - dump contents in a bowl with water and microwave. Here's a version which has stuck on a for a few years with me after I noticed a menu item in a Malaysian restaurant and they called it Maggi Goreng. So it's essentially stir friend Maggi noodles with vegetables and egg (optional). And yes - this recipe takes a little more than 2 minutes to prepare. ;-)

Ingredients

1. Maggi Noodles (Masala flavour) (for non Indians, you should be able to get it in any Indian store). 
2. Egg
3. Mixed vegetables - I use the frozen one with carrot, peas and corn
4. Onions (thinly sliced)
5. Green chillies
6. Curry leaves
7. Turmeric powder
8. Salt
9. Vegetable oil

The Method

1. Boil the Maggi noodles (just the noodles) in a large sauce pan for about 5 minutes (sorry Maggi does not get ready in 2 minutes).
2. Rinse the cooked noodles in cold water and keep it aside.
3. In a large wok heat a few table spoons of vegetable oil.
4. Crack open the eggs - 1 per serving / person and scramble it for a minute
5. Add the chillies and onions and saute until the onions get translucent.
6. Add about 1/2 a teaspoon of turmeric powder and mix it up.
7. Add the vegetables along with the curry leaves and saute for a few minutes until cooked.
8. Add half of the taste maker packets and salt (to taste) while sauteeing the vegetables.
9. Add the noodles and the remaining taste maker masala and saute until mixed well.

Yummy Maggi Goreng Ready!!

Happy Cooking!!

C

Char Kway Teow - Fried Rice Noodles Malaysian Style

Char Kway Teow was first introduced to me by my mom thanks to her Malaysian influence. The very first time I had this dish was in Chung Wah - Koramangala back in the late 90s. It took more than a decade later until I moved to Sydney to have a try again. Sydney as some may know has got a pretty decent collection of Malaysian restaurants.This was one of the dishes I tried either on the first or 2nd visit.9/10 times I have been always impressed with the outcomes no matter where I go. Only once was I disappointed when  they gave me some soupy version of Kway Teow. That's when I learnt the importance of "char" - which meant stir-fried. Since then I've had it several times in Sydney and in Singapore (few times in Malaysia as well). Of course have experimented cooking this many a times with varied rates of success. After a long time tried it again today to give Mommy a taste of her childhood favourite. The most authentic version will include pork and pork related ingredients that I don't use. So here's a Chetty's Kitchen version.

Ingredients:

1. Flat rice noodles - preferably the fresh version you can get from the Chinese stores (not the one from your regular grocery chain) 
2. Garlic - minced
3. Chives - chopped across its length
4. Bean Sprouts
5. Red Onions
6. Eggs - beaten
7. Prawns (Shrimps - if you are on the Western part of the world)
8. Dark Soya Sauce
9. Sweet Soya Sauce (Kecap Manis)
10. Oyster Sauce
11. Prawn Sambal
12. Salt
13. Sugar
14. Vegetable oil

You can skip the prawns and prawn sambal should you prefer an Eggetarian version.

The Method:

1. Heat a large wok with a few table spoons of vegetable oil. Let it heat up until you can see the smoke coming out.
2. Add the beaten eggs and stir fry for a few seconds.
3. Add the minced garlic, onions and the bottom part of the chives 
4. Stir fry for about 30 seconds.
5. Add prawns (or other veggies should you prefer), prawn sambal sauce and stir fry until almost cooked.
6. Add the flat rice noodles, dark soya sauce, kecap manis and the oyster sauce (just a little) and toss in the noodles until it gets mixed well.
7. Add salt and half a tea spoon of sugar.
8. When it's almost done, add in the remaining chives and bean sprouts and toss it around for a minute.
9. Leave the noodles in the wok for a few minutes for them to get a bit of "burnt"flavour.
10. Toss them all up again to get an even mix.
11. Serve hot garnished with chives.

Char Kway Teow Ready!!

Happy Cooking

C

Kari Ayam - Malaysian Chicken Curry

Kari Ayam (Chicken Curry in Malaysian) - one of those dishes I have not had much but always wanted to. The problem with going to a favourite Malaysian restaurant after a long time is you end up wanting to eat your regular favourite and not attempt to explore much. This is one of those dishes and I thought of giving it a shot at home.

Kari Ayam as you would see is very much like a South Indian chicken curry - with a south east asian twist. The ingredients that go in make it Indian, Thai and somehow made it to be Malaysian. It is best consumed with Roti Canai or rice - preferably Hunan Chicken Rice.

Ingredients

1. Chicken - preferred with bones
2. Star anise
3. Cinnamon sticks
4. Shrimp paste
5. Garam Masala / Curry Powder 
6. Coconut milk (or cream)
7. Special Paste
• Shallot (Small Onion)
• Red Onion
• Ginger
• Garlic
• Lemon Grass
• Galanga (optional - used it because I had it already mixed)

Method

1. Heat oil in a large pan and fry cinnamon, star anise and shrimp paste for a few seconds until you can smell the spices.
2. Add the "Special Paste" and saute for a few minutes until oil separates.
3. Add coconut milk and saute for a few minutes.
4. Add chicken , turmeric powder, garam masala / curry masala ,salt and saute for about 5-10 minutes.
5. Add coconut milk and water slowly as required to the required amount of consistency and sauce. This dish is usually watery, but you can always choose your own level of consistency.
6. Add curry leaves to get the extra kick.
7. Stop cooking when you are able to easily break open a piece of chicken with a fork and nothing pink is visible inside. Key is to stop when the meat is juicy - not hard.

Note: This dish usually has potato in the curry - but I chose not to. Feel free to add large size potato cubes along with the chicken.

Serve hot with rice or roti canai.

Enjoy!!

C

Nasi Goreng

Nasi goreng a.k.a. Fried rice Malaysian style is yet another variety of fried rice that brings it own twist to the "genre" of fried rice. The main ingredients that make this different from a regular Chinese (or Thai) fried rice is the Sambal paste, bean sprouts and fried onions (shallots). Sambal paste is a mix of shrimp paste and red chilli pastes. Am yet to figure out how to make this paste, right now under the courtesy of its namesake restaurant - Sambal.

Ingredients:

1. Sambal paste
2. Jasmine Rice
3. Minced Garlic
4. Eggs
5. Chicken (Optional of course)
6. Bean sprouts
7. Spring onions
8. Mixed vegetables (Carrots, peas and corn)
9. Fried onions
10. Soy sauce (not in pic)
11. Turmeric powder (not in pic)

Process

1. Cook the Jasmine rice, preferably few hours in advance and cool it down. The ratio I like for cooking rice is 1 cup rice : 1.5 cups water.
2. In a hot wok add 2-3 tablespoons of oil and swirl it around.
3. Sautee the garlic and sambal paste and turmeric for about 30 seconds.
4. Add the chicken and stir fry until cooked. 
5. Add the diced spring onions and the veggies and stir fry for about a minute.
6. Create an opening in the middle of the wok, add a bit of oil and scramble the eggs. 
7. Add jasmine rice and soy sauce and stir fry for a minute.
8. Add the bean sprouts and fried onions and give it a good final toss.

The result: