My father takes a lot of shortcuts in cooking; a trait I picked up from him much to my mother’s dismay. He’s always looking for quick fixes when it comes to meals which I find absolutely brilliant and time-saving.
One of the things I remember him making for me as a kid was chicken flavoured instant noodles where he blanches the noodles lightly and fries it quickly with garlic, ginger and egg, before pouring water and seasoning into the mix. As a little girl, it was the best thing in the world, as opposed to rice and vegetable soup with mum would make.
Now that I’m all grown up, I still take on his approach when it comes to preparing meals. When I’m dining on my own, I look for the easiest way out – like tomyam soup (from the jar) with a bit of greens, frozen meatballs and Thai noodles, kimchi soup and instant noodles, which I would dress up with other ingredients, depending on the flavours.
One of my favourite renditions happens to be the Maggi Royale Penang Seafood Curry, done in a Hong Kong baked pasta style. The curry noodles taste pretty awesome when I do it with egg and cheese and it has a fiery, creamy flavour from the combination of creamer, sambal cili, egg and cheese. My favourite flavours in a baking dish. #somuchwin
Of course, you can always do it the traditional way by adding prawns, tofu puffs, cuttlefish and long beans which a good friend from Penang does. But I don’t always have those ingredients lying around in my fridge, and I am after all, a lazy cook. So here’s how I make my Cheese Baked Maggi Royale Penang Seafood Curry:
- 1 Maggi Royale Penang Seafood Curry
- 2 eggs
- Grated cheese (I like to use Cheddar for flavour, but you can use Mozzarella if you like that “pull” effect)
- Kaffir leaves, also known as daun limau purut (julienned)
- Prep oven at 200 degrees. You can also opt for a microwave, but it won’t give you that golden brown crust.
- Boil 2/3 cup of water in a pot and add in all three packets of seasoning. Make sure the soup is slightly thicker.
- Throw in noodles and stir for 30 seconds.
- Transfer noodles into casserole dish and sprinkle kaffir leaves.
- Top with cheese and bake for 10 minutes or until golden brown on top.
- Remove from oven and enjoy!
Try it and let me know what you think. It takes only 15 minutes tops to prepare and cook. Of course, if you’re cooking a larger batch then it might take a bit more time to cook in the oven. Adjust as you go along. 🙂
For more information, visit #MAGGIRoyale’s website for more ideas to create your #Royaleoftheday!