Mamak Style Mixed Rice Set
50 minutes
1 servings
Mamak Style Mixed Rice is a popular dish in Malaysia, it consists of steamed rice combined with various side dishes. Using the same concept, we combine a few famous Mamak food stall menu into one set so you can get a full energy charge after the training.
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- Rice
Rice 70 g - Roasted Spiced Chicken
- Stir Fried Cabbage
- Spicy Beef Soup
- Dairy Product
Low fat milk 1/2 cup - Fruit
Papaya 80 g
Nutrition Value in 1 Serving
Calories
560 kcal
Carbohydrate
58.9 g
Fat
18.2 g
Protein
40.1 g
- Rice
Rice 100 g - Roasted Spiced Chicken
- Stir Fried Cabbage
- Spicy Beef Soup
- Dairy Product
Low fat milk 1/2 cup - Fruit
Papaya 80 g
Nutrition Value in 1 Serving
Calories
602 kcal
Carbohydrate
68.5 g
Fat
18.3 g
Protein
40.8 g
- Rice
Rice 150 g - Roasted Spiced Chicken
- Stir Fried Cabbage
- Spicy Beef Soup
- Dairy Product
Low fat milk 1/2 cup - Fruit
Papaya 80 g
Nutrition Value in 1 Serving
Calories
717 kcal
Carbohydrate
82.5 g
Fat
21.5 g
Protein
48.3 g
Roasted Spiced Chicken
| 80 g | Chicken, slashed |
| 1 tsp | Minced garlic |
| ½ tsp | Minced ginger |
| 1 tsp | Meat curry powder |
| 1 tsp | Chili powder |
| ½ tsp | Coriander powder |
| ½ tbsp | Yoghurt |
| ½ tsp | AJI-SHIO® Flavoured Pepper |
| ½ tsp | TUMIX® Chicken Stock |
| 1 tbsp | SERI AJI® Seasoned Flour(Original) |
| 2 tbsp | Water, as needed to make a paste |
- Combine all ingredients except chicken into a paste.
- Add chicken, mix well. Marinate for 1/2 hour.
- Put on baking tray lined with greaseproof paper.
- Bake at 190 C for 20 minutes or until done.
Stir Fried Cabbage
| 1 tsp | Cooking oil |
| ½ tsp | Minced onion |
| ¼ tsp | Minced garlic |
| 1 tsp | Dried prawns, soaked and pounded |
| ¼ tsp | Turmeric powder |
| 180 g | Sliced cabbage |
| ¼ cup | Water |
| 2 stalks | Spring onion, sliced 2cm |
| 1 tsp | Rasa Sifu™ All-In-One Seasoning |
- Heat oil, stir-fry onion, garlic and prawns until fragrant.
- Add turmeric powder, cabbage and water. Stir and cover for 2 minutes.
- When cabbage is tender, mix in spring onion and Rasa Sifu®
Spicy Beef Soup
| 80 g | Beef, thinly sliced |
| 1 sachet | ‘Soup spices’ in muslin |
| 1 inch | Ginger, bruised |
| As needed | Water |
| 1 tsp | Cooking oil |
| 1 | Cinnamon stick |
| 1 | Star anise |
| 2 | Cardamoms |
| 1 | Clove |
| 1 tbsp | Minced onion |
| 1 tsp | Minced garlic |
| 2 inch | Carrot, cut |
| 1-2 | Birds eye chilies, bruised |
| ½ | Tomato, cut into wedges |
| ½ tsp | AJI-SHIO® Flavoured Black Pepper |
| 1 tsp | TUMIX® Chicken Stock |
| 1 stalk | Chinese parsley, sliced (garnish) |
| 1 tbsp | Crisp fried shallots (garnish) |
- Boil beef, ‘soup spices’ and ginger until tender. Remove ‘soup spices’.
- Heat oil, saute dry spices, onion and garlic until fragrant.
- Pour into beef and stock. Add all remaining ingredients.
- Bring to the boil then simmer until carrot is tender.
- Serve garnished with Chinese parsley and fried shallots.
Roasted Spiced Chicken
| 80 g | Chicken, slashed |
| 1 tsp | Minced garlic |
| ½ tsp | Minced ginger |
| 1 tsp | Meat curry powder |
| 1 tsp | Chili powder |
| ½ tsp | Coriander powder |
| ½ tbsp | Yoghurt |
| ½ tsp | AJI-SHIO® Flavoured Pepper |
| ½ tsp | TUMIX® Chicken Stock |
| 1 tbsp | SERI AJI® Seasoned Flour(Original) |
| 2 tbsp | Water, as needed to make a paste |
- Combine all ingredients except chicken into a paste.
- Add chicken, mix well. Marinate for 1/2 hour.
- Put on baking tray lined with greaseproof paper.
- Bake at 190 C for 20 minutes or until done.
Stir Fried Cabbage
| 1 tsp | Cooking oil |
| ½ tsp | Minced onion |
| ¼ tsp | Minced garlic |
| 1 tsp | Dried prawns, soaked and pounded |
| ¼ tsp | Turmeric powder |
| 180 g | Sliced cabbage |
| ¼ cup | Water |
| 2 stalks | Spring onion, sliced 2cm |
| 1 tsp | Rasa Sifu™ All-In-One Seasoning |
- Heat oil, stir-fry onion, garlic and prawns until fragrant.
- Add turmeric powder, cabbage and water. Stir and cover for 2 minutes.
- When cabbage is tender, mix in spring onion and Rasa Sifu®
Spicy Beef Soup
| 80 g | Beef, thinly sliced |
| 1 sachet | ‘Soup spices’ in muslin |
| 1 inch | Ginger, bruised |
| As needed | Water |
| 1 tsp | Cooking oil |
| 1 | Cinnamon stick |
| 1 | Star anise |
| 2 | Cardamoms |
| 1 | Clove |
| 1 tbsp | Minced onion |
| 1 tsp | Minced garlic |
| 2 inch | Carrot, cut |
| 1-2 | Birds eye chilies, bruised |
| ½ | Tomato, cut into wedges |
| ½ tsp | AJI-SHIO® Flavoured Black Pepper |
| 1 tsp | TUMIX® Chicken Stock |
| 1 stalk | Chinese parsley, sliced (garnish) |
| 1 tbsp | Crisp fried shallots (garnish) |
- Boil beef, ‘soup spices’ and ginger until tender. Remove ‘soup spices’.
- Heat oil, saute dry spices, onion and garlic until fragrant.
- Pour into beef and stock. Add all remaining ingredients.
- Bring to the boil then simmer until carrot is tender.
- Serve garnished with Chinese parsley and fried shallots.
Roasted Spiced Chicken
| 100 g | Chicken, slashed |
| 1 tsp | Minced garlic |
| ½ tsp | Minced ginger |
| 1 tsp | Meat curry powder |
| 1 tsp | Chili powder |
| ½ tsp | Coriander powder |
| ½ tbsp | Yoghurt |
| ½ tsp | AJI-SHIO® Flavoured Pepper |
| ½ tsp | TUMIX® Chicken Stock |
| 1 tbsp | SERI AJI® Seasoned Flour(Original) |
| 2 tbsp | Water, as needed to make a paste |
- Combine all ingredients except chicken into a paste.
- Add chicken, mix well. Marinate for 1/2 hour.
- Put on baking tray lined with greaseproof paper.
- Bake at 190 C for 20 minutes or until done.
Stir Fried Cabbage
| 1 tsp | Cooking oil |
| ½ tsp | Minced onion |
| ¼ tsp | Minced garlic |
| 1 tsp | Dried prawns, soaked and pounded |
| ¼ tsp | Turmeric powder |
| 180 g | Sliced cabbage |
| ¼ cup | Water |
| 2 stalks | Spring onion, sliced 2cm |
| 1 tsp | Rasa Sifu™ All-In-One Seasoning |
- Heat oil, stir-fry onion, garlic and prawns until fragrant.
- Add turmeric powder, cabbage and water. Stir and cover for 2 minutes.
- When cabbage is tender, mix in spring onion and Rasa Sifu®
Spicy Beef Soup
| 100 g | Beef, thinly sliced |
| 1 sachet | ‘Soup spices’ in muslin |
| 1 inch | Ginger, bruised |
| As needed | Water |
| 1 tsp | Cooking oil |
| 1 | Cinnamon stick |
| 1 | Star anise |
| 2 | Cardamoms |
| 1 | Clove |
| 1 tbsp | Minced onion |
| 1 tsp | Minced garlic |
| 2 inch | Carrot, cut |
| 1-2 | Birds eye chilies, bruised |
| ½ | Tomato, cut into wedges |
| ½ tsp | AJI-SHIO® Flavoured Black Pepper |
| 1 tsp | TUMIX® Chicken Stock |
| 1 stalk | Chinese parsley, sliced (garnish) |
| 1 tbsp | Crisp fried shallots (garnish) |
- Boil beef, ‘soup spices’ and ginger until tender. Remove ‘soup spices’.
- Heat oil, saute dry spices, onion and garlic until fragrant.
- Pour into beef and stock. Add all remaining ingredients.
- Bring to the boil then simmer until carrot is tender.
- Serve garnished with Chinese parsley and fried shallots.
AJI-SHIO® Flavoured Pepper Recipes
AJI-SHIO® Flavoured Black Pepper Recipes
Rasa Sifu® Recipes
Seri-Aji® Seasoned Flour (Original) Recipes
TUMIX® Chicken Stock Recipes
