My Resepi

Have you ever heard of Maggi Seasoning? Well before other flavoring like Cukup Rasa or Hilal powder come along there is liquid Maggi Seasoning that are used in almost everything to make it more umami or taste good. Normally used in noodle or burger in Malaysia

So what is Maggi Seasoning?

Maggi seasoning is a food flavor enhancer, invented in Switzerland and introduced in Germany that comes in a thin, concentrated dark brown liquid, powder, and cube form. In Germany, it's called Maggi Würze. "Wurze" means spice or seasoning.

It smells and tastes like lovage, an herb that has the flavors of celery, parsley, and fennel rolled into one. It is unclear if lovage is one of the herbs in the "secret" recipe, but Germans seem to think so. Since the sauce was invented, the Germans colloquially call lovage "maggikraut," and the Dutch call it "maggiplant."

Maggi is a product that is used all over the world. In Africa and in the Middle East, it is used mainly in its cube form. There are a total of nine different formulations, which differ among nations and regions. The Swiss version is the original flavor, but some will argue that the French version is better.

Mexican Maggi is called Jugo Maggi, and it comes in mild and spicy, and, there is a version with lime. The one known in the Philippines has more garlic in it, and the Polish version is lighter in color and a bit more sour than the original.

So while it's used around the world, Maggi can taste slightly different from country to country, depending on the local preference.

Maggi Taste

Some claim it tastes like soy sauce and Worcestershire sauce mixed together. While Maggi Würze is a salty sauce typically used in cooking, sometimes it can be found as a condiment on the tables of restaurants and home cooks. If you're not familiar with it, you should use Maggi sparingly, as you would soy sauce. Similar to soy sauce, but based on wheat protein, it is high in sodium and is a bit of an acquired taste.

History of Maggi

Julius Maggi, a miller from Switzerland, created and marketed the first instant pea-and-bean soups in the late 1800s to serve the need for nutritious, vegetable-based foods for the working class. His first factory was in Singen, Germany, which was established in 1887.

In 1886, the Maggi company came out with a Maggi liquid seasoning, a dark-colored, vegetable protein-based sauce. Hydrolyzed vegetable protein is high in MSG, which is known to improve the taste of savory foods. It was found to be an inexpensive substitute for a meat extract, like a broth or stock.

How Maggi Is Sold

The liquid comes in a dark brown bottle with a yellow label. The cap color differs from country to country. It is red in Switzerland, Germany, Canada, and France. The cap is yellow in China, the Netherlands, and the U.S. Asia has eclipsed Europe in its use of Maggi, including even Germany and Switzerland.

Source : https://www.thespruceeats.com/maggi-special-seasoning-from-switzerland-1446943

In Asian's cooking, normally we used alot of onion and chili paste. Thats apply for me as well, I used alot of this paste to cooks various dish from Tomyam to curry to nasi lemak and so on. But have to make sure this paste are best keep in fridge.

Sorry that the picture didnt look tempting but thats my chilli paste i make in a big bottle. But it does help me save a lot of time when cooking in a hurry.

The Ingredient is :

Shallot as many as you desire
Garlic need to be less than shallot. dont want to over power the shallot
dry chillies (soak it with water and take out the beans). If you find the dry chillies too spicy cook it first in the pot with water. i do not advice to use tomatoes as we want to keep this longer in fridge
lemon skin..not much just to get the zest and preservative agent. also some lemon juice
sometimes i put ginger but also less than garlic
mineral water
sometimes i put some oil but it make your paste look bit yellow-ish

Thats it, blend it together until it looks like paste. keep it in a bottle and put in a fridge.

tips: if you need super delicious food using this paste, fried this paste first until it is well cooked or dry or turn color to bit darker. dont mix all ingredient together if this paste is not well cooked. the flavor didnt come out and that is why the taste of food is awful. i can tell this because i have been to some restaurant and i know they didnt cook the cilli well

Budu (Jawi: بودو; Thai: น้ำบูดู; rtgs: Nambudu) is a fish sauce and one of the best known fermented seafood products in Kelantan, Terengganu and southern Thailand as well. It is mentioned in A Grammar and Dictionary of the Malay language, With a Preliminary Dissertation, Volume 2, By John Crawfurd, published in 1852.^[1]

It is traditionally made by mixing anchovies and salt in a ratio ranging from 2:1 to 6:1 and allowing the mix to ferment for 140 to 200 days. It is used as a flavouring and is normally eaten with fish, rice, and raw vegetables.

It is similar to the patis in Philippines, ketjap-ikan in Indonesia, ngapi in Burma, nuoc mam in Vietnam, ishiru or shottsuru in Japan, colombo-cure in India and Pakistan,yeesu in China, and aekjeot in Korea

The fish product is the result of hydrolysis of fish and microbial proteases. The flavor and aroma of Budu are produced by the action of proteolytic microorganisms surviving during the fermentation process. Palm sugar and tamarind are usually added to promote a browning reaction, resulting in a dark brown hue. The ratio of fish to salt is key to the final desired product. Different concentrations of salt influences the microbial and enzymatic activity, resulting in different flavours. The microorganisms found during Budu production are generally classified as halophilic.^[2] The microorganisms play important roles in protein degradation and flavour and aroma development.

Budu is a traditional condiment in the east coast of Peninsular Malaysia, particularly in the state of Kelantan and Terengganu. Budu has been declared a Malaysian heritage food by the Malaysian Department of National Heritage.^[3] Even ethnic Chinese in Kelantan are involved in Budu production.^[4] Anchovy and its products like budu are high in protein and uric acid,^[5] thus not recommended for people with gout. The uric acid content in anchovies, however, is lower than that in tuna.

Budu made from anchovy sauce has shown potential as an anti-cancer agent.^[6]

Budu also as a food sourced from fish have potential as brain food.^[7]

A new form of budu in powder form has been developed by Pa oliteknik Kota Bharu (PKB) student.^[8] This allows for easier storage and transport as it is lighter and less prone to bottle breakage.

Citation from :https://en.wikipedia.org/wiki/Budu_(sauce)

that image is actually my own budu. i have few stocks in my house

This entry i copied from my old blog.

For your information, Kelantan is next to Thailand. Some of kelantanese are siamese and some of us have relatives that reside north of Thailand. So it is common to have similar dishes around here too. For me tom yam also the easiest and comfort food to prepare.

well one of my fren hv requested for tomyam resepi..so dgn berbesar hatinya i wanna share with u my own resepi of making the most delicious tomyam ever..hehe

bahan-bahan nye yer cik puan sekalian..

1. sepeket tom yam paste..aku prefer adabi
2. 3 btg serai ditumbuk kasar
3. 2,3 helai daun limau kasturi
4. bawang merah + bwg putih ditunbuk halus
5. 3,4 biji cili api
6. sesudu belacan + 2 sudu cili giling
7. garam + gula secukup rase
8. air
9. sayuran sesuka hati tomato + kubis + kobis bunga ape2 la
10. ayam atau daging potong kecik2
11. separuh dr kiub ayam knorr (aku try maggi kiub mmg xsedap)

memula skali ye cik puan, tumbuk belacan + cili api + bwg2 + cili giling. kemudian tumis kan di dalam sebuah periuk yg sgt besau smpai garing.kemudian boh air smpai 2/3 periuk.agak2 la besau mn periuk tu jgn besau sgt or kecik sgt..bile dah boh air time tu boh la garam gula n kiub..bila dah menggelegak boh la serai and daun limau..tgu la smpai menggegelak boh la lauk tu dlu..

bg aku la..if ko nk hidang dlm 5-10min elok masuk sayur lam 1 min trus tutup api..tp if k jamu lg sejam jgn boh lg sayur..nnti xfresh..ok itu shj resepi pada hari ni ye cik puan

Nasi goreng is a common dish in Malaysia, it can be either breakfast or dinner or lunch. It suits any condition. It is kind of healthy if you put a lot of veggies in it. Name it, nasi goreng belacan, kampong, tomyam and a lots more. For me, working and also a wife I am always chasing with time. However it is, I and my husband prefer to dine at home with home cook. So used some creativity then walla!! Here you go nasi goreng budu.

The ingredients:

·         2 bowl of Rice (if you just cook it, wait until room temperature)
·         Veggies (Normally I used cabbage, carrot, and pok choy or sawi hijau
·         Chicken slice or anchovies or dry shrimp
·         3 spoon of budu
·         Shallots, garlic and dry chilies (blend it)
·         3 spoon of oil
·         1 eggs (optional)
·         Salt and sugar
·         Pinch of chicken stock

How to Prepare:

1.       Heat the oil in the pan, then put the shallot, garlics and dry chilies (about 3 spoon of it)
2.       Then, put the chicken slice
3.       Budu, chicken stock, salt n sugar
4.       Veggies and rice. Stir it well, remember to cook nasi goreng used high temperature
5.       Once it is dry, make a hole in the middle of rice, crack an egg.
6.       Stir it and done

You can garnish it with fried egg, cucumber, salad, tomatoes or fried onion

Image is an example courtesy of google

Ikan Singgang or fish soup is a normal dish for kelantanese. Almost every house in Kelantan know this and cook this. it is healthy and best eaten with nasi and budu (anchovy sauce). For your information, most of Kelantan food is fish origin such as Nasi Kerabu etc. i will cover this in my next writing. For me as Kelantanese, this is the easiest cooking and it is not involve any oil. best to cook with Tuna, ikan kembung. this recipe is not suit for chicken or meat. only fish

The Ingredients:

Tuna fish slice
Shallot and garlic, thinly slice
Few slice galangal
Few Slice of Dried Garcinia atroviridis or asam keping (this good for slim down too)
some salt and sugar
2 cups of water or as much as u want it
Green Chilli or Red

Put all ingredients together in a pot. Cook it until the tuna is good enough to be eaten. but please bear in mind you have to wait until the asam keping is tangy enough and absorb by the water. If not, its only a normal fish soup. Normally i wait at least 30 min until it is sour enough to be eaten

please give a try!

Image is courtesy of google. i do not own the picture

Resepi Nasi Arab Mandy.

(1) Mula-mula sediakan stok ayam dulu.
(Stok Ayam nanti akan diguna utk masak nasi)

1 ekor ayam saiz sederhana- dipotong 4
2 inci halia - diketuk
1/2 sudu kecil serbuk zafran (ganti kunyit je)
1 sudu kecil lada hitam biji
1 sudu kecil serbuk jintan putih
1/2 sudu kecil buah pelaga
1/2 sudu kecil cengkih
2 helai daun Bay
garam secukup rasa
air secukupnya (supaya ayam tenggelam)

Cara membuat:
• Rebus ayam selama 45 minit bersama bahan2 diatas.
• Kemudian angkat dan toskan ayam.
• Tapiskan air rebusan utk masak nasi.
• Ayam yang direbus stok tu akan digunakan untuk buat ayam panggang.
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(2)Nasi Arab @ Nasi Mandhi

Bahan-bahan Untuk Masak Nasi:
3 cawan beras basmathi
4.5 cawan air rebusan/stok ayam (yang disediakan di atas)
Garam jika perlu sbb stok/rebusan ayam dah letak garam
Sedikit zaffran - (boleh guna pewarna kuning)

Bahan utk menumis:
1 sudu besar minyak sapi
3 kuntum bunga cengkih
3 biji buah pelaga
3 ulas bawang merah - dimayang halus
1 ulas bawang putih- dimayang halus

Cara membuat:
• Beras dicuci kemudian ditoskan (dicuci dan direndam selama 20 min)
• Panaskan minyak sapi dlm periuk. Masukkan bahan tumis
• Goreng hingga naik bau/kekuningan
• Masukkan stok ayam, apabila didih masukkan beras.
• Tanak hingga kering, kemudian masukkan pewarna kuning. Biarkan seketika
• Kemudian gemburkan nasi guna garpu
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(3) HomeMade Rempah Kabsah - Sebagai salah satu bahan untuk buat ayam panggang
Bahan - bahan:
1 sudu makan bunga cengkih **
1 sudu makan lada hitam **
1 sudu makan jintan manis **
1 sudu makan jintan putih **
2 sudu makan biji ketumbar **
1 sudu makan buah pelaga **
1 sudu buah pelaga hitam (black cardamom pods) **
1 sudu makan serbuk cili*
1 sudu teh kunyit*

Cara penyediaan:
• Goreng tanpa minyak bahan2 yg bertanda ** sehingga naik bau dan angkat.
• Kemudian kisar bahan ** yang digoreng dgn bahan * sehingga hancur.
• Simpan rempah yg telah dikisar didalam bekas yg kedap udara.
Jika tiada buah pelaga hitam, boleh gantikan dgn buah pelaga biasa.

----------------------------------------------------------------------------------------
(4)Ayam Panggang

Bahan Perapan:
1 sudu teh zaffran - boleh ganti dgn skit serbuk kunyit
1/2 sudu teh serbuk ketumbar
1/2 sudu teh serbuk lada hitam
1 sudu teh serbuk homemade rempah kabsah (lihat atas utk resepi dan cara buat)
1/2 sudu teh serbuk jintan manis
1 sudu kecil garam

Aluminium foil utk balut/bungkus

Cara membuat:
• Ayam yg telah direbus tadi dilumurkan dgn bahan perapan.
• Letakkan atas aluminium foil, balut kemas2.
• Bakar dlm oven selama 1 jam pd suhu 180C utk menghasilkan ayam yg lembut.

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(5) Sos Salata:

Bahan-bahan:

2 biji tomato
1/2 biji bawang besar
2 biji cili besar
5 tangkai cili padi
sedikit daun ketumbar
sedikit garam
Jus dari buah lemon.

Cara penyediaan:
• Kisar semua bahan dengan perahan air lemon, sekejap sahaja.
• Jangan sampai terlalu hancur.

i think i get this resepi somewhere from google. So i dont claim this is my resepi. Also image is courtesy of google as well. Sorry

My Resepi

Maggi Seasoning

Cooking Paste

Budu (Anchovies Sauce)

Tom Yam

Nasi Goreng Budu (Fried Rice)

Ikan Singgang (Fish Soup)

Mandi Chicken

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