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Maggi Royale Penang Seafood Curry

by Bangsar Babe

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.


My rendition of Maggi Royale Penang Seafood Curry

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


Top the noodles with kaffir leaves, eggs and grated cheddar


The ingredients needed

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:


Fresh kaffir and curry leaves from our mini garden


  • 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)


      1. Prep oven at 200 degrees. You can also opt for a microwave, but it won’t give you that golden brown crust.
      2. Boil 2/3 cup of water in a pot and add in all three packets of seasoning. Make sure the soup is slightly thicker.
      3. Throw in noodles and stir for 30 seconds.
      4. Transfer noodles into casserole dish and sprinkle kaffir leaves.
      5. Top with cheese and bake for 10 minutes or until golden brown on top.
      6. Remove from oven and enjoy!

Ready for the oven!


Maggi Royale Penang Seafood Curry, HK-style.

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. :)


Cheesy, eggy and spicy.



For more information, visit #MAGGIRoyale’s website for more ideas to create your #Royaleoftheday!

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