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Memupuk Generasi Muda - Pintar Memasak

Pintar Memasak

Pelbagaikan cara memasak hidangan yang lebih sihat.

Bangkitkan Rasasegalanya tentang

 

tablebe a smart cookketahui lebih lanjut

 

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Steaming

steaming

Why Steam?

It’s a simple technique that is commonly done over boiling water.

  • Steaming requires only water and heat
  • No oil needed, no added fat or calories
  • Retains foods’ flavour, colour, shape, texture and nutrients
  • Food stews in its own juice

Suitable Ingredients for this Cooking Method

  • Vegetables such as carrots, asparagus, broccoli, cauliflower and cabbage
  • Fish and shellfish
  • Vegetable or lean meat-filled dumplings

Tips on Steaming

  • Only place food in when the water is boiling.
  • Don’t over-steam! This causes texture breakdown and most importantly, nutrient loss.
  • For whole fish, it is recommended that you steam it for 10-15 minutes; vegetables for about 3-5 minutes.

 

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Grilling

Grilling

Why Grill ?

Grilling involves cooking food on a rack over a heat source, usually charcoal, wood, gas or electric heated grills.

  • Boosts foods’ flavours
  • Minimal oil
  • Avoids major nutrient loss

Suitable Ingredients for this Cooking Method

  • Lean, tender cuts of meat such as beef steak and lamb chops
  • Skinless chicken breasts and thighs, kebabs, sausages
  • Vegetable slices/chunks like eggplant, capsicums and tomatoes

Tips on Grilling

  • Never over-grill your food in order to avoid carbon like flavour that’s unhealthy.
  • Use papaya or pineapple as a marinade to tenderise the meat.
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Microwaving

microwaving

Why Microwave ?

The microwave oven works by exciting the water molecules in your food, which in turn heats up and cooks the food very quickly.

  • No oil needed
  • Does a better job of preserving vitamin C and other nutrients
  • Cooks food uniformly, retains flavour and texture of food

Suitable Ingredients for this Cooking Method

  • Eggs
  • Vegetable such as potatoes and broccoli, fish and meat
  • Pasta, noodles and rice

Tips on Microwaving

  • Stir food to make sure that heat is evenly distributed
  • To assist in the circulation of heat, add a tablespoon or two of water
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Stir-Frying

stir frying

Why Stir-fry ?

Stir-frying involves frying small pieces of food quickly over very high heat in an oiled pan or wok.

  • Minimal oil
  • Quick cooking allows nutrients to be retained
  • Also retains flavour, colour and texture of food

Suitable Ingredients for this Cooking Method

  • Lean, tender cuts of meat; prawns, calamari or firm white fish
  • Vegetables cut into small pieces
  • Rice and noodles

Tips on Stir-frying

  • Limit usage by using spray oil.
  • Add veggies that will take longer to cook first. For example, add stems of leafy vegetables before adding in the leaves.
  • Avoid over cooking vegetables by pre-blanching it before stir frying.
  • For stir frying chicken, cut the meat into small pieces to ensure it is thoroughly cooked.
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Poaching

poaching

Why Poach ?

Poaching is a cooking method that employs a small amount of liquid that is hot but not bubbling at about 160°F and 180°F (75°C - 80°C).

  • No oil needed
  • Flavours are infused in the food by seasoning the liquid
  • Preserves the beneficial omega-3 fatty acids in fish better

Suitable Ingredients for this Cooking Method

  • Eggs
  • Chicken and fish
  • Fruits such as pears and apples

Tips on Poaching

  • Use a thermometer to gauge the temperature of the cooking liquid or watch for bubbling and adjust the heat as necessary.
  • Do not allow the food being cooked to touch the bottom of the pan or it may cook too rapidly or burn.
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No Cooking

raw

Why Eat Raw ?

Just like what it says – food that is not cooked or raw.

  • No oil needed
  • Nutrients are not lost
  • Taste enhanced in partial cooking; for example, adding raw onions into a cooked dish

Suitable Ingredients for this Cooking Method

  • Vegetables such as cucumbers, tomatoes and raw onions

Tips on Eating Raw Ingredients

  • Vegetables deliver the most Vitamin C when consumed raw.
  • Since this method consists of mostly plant-based ingredients, you consume more vitamins, minerals, and fiber, with no added sugars or fats from cooking.

Cubalah Hari ini!

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67 Min Sederhana
Resipi Ayam Percik Panggang Pedas

Resipi Ayam Percik Panggang Pedas

205 Min Sederhana
Mi Garing Ayam Berkeju

Mi Garing Ayam Berkeju

34 Min Sederhana
Sayur Campur Tumis Beraneka Warna

Sayur Campur Tumis Beraneka Warna

20 Min Mudah
Sup Istimewa Ayam Kampung dan Pear Manis

Sup Istimewa Ayam Kampung dan Pear Manis

155 Min Mudah
Hinava

Hinava

26 Min Mudah
cook smart

 

Gantikan Beras Putih dan Santan Kepada Beras Perang dan Yogurt Rendah Lemak
Alternatif Kuah Salad dan Gula adalah Yogurt Rendah Lemak dan Buah Segar
be a smart cookbe a smart cook

 

Yang Memudaratkan vs Yang Bagus - Trans Lemak vs Lemak Mono Tak Tepu
Yang Memudaratkan vs Yang Bagus - Daging Merah vs Ikan Berlemak
Yang Memudaratkan vs Yang Bagus - Produk Tenusu Penuh Lemak vs Tauhu dan Susu Soya
cook smartcook smartimg

 

Menyimpan makanan di peti sejuk

1. Pintu

• Elakkan daripada meletakkan makanan mudah rosak berdekatan pintu kerana ia adalah bahagian peti sejuk paling hangat • Sebaliknya letakkan sos, perasa, minuman ringan, jus dan air minum

2. Bahagian Sejuk Beku

• Suhu dalam peti sejuk hendaklah dikekalkan pada 0°F (-18°C) • Sesuai untuk daging beku disimpan dalam bekas kedap udara dan aiskrim

3. Rak Atas

• Rak atas biasanya mempunyai suhu konsisten • Sesuai untuk makanan yang selalu ingin anda nampak apabila peti sejuk dibuka seperti produk tenusu, minuman atau makanan sedia dimakan

4. Rak Bawah

• Ini adalah bahagian paling sejuk dalam peti sejuk. • Sesuai untuk menyimpan daging dan ayam mentah yang dibungkus atau diletakkan atas pinggan dan telur di tempat khasnya.

5. Ruang Pendingin

• Ruang ini biasanya sedikit lembap, jadi memang sesuai untuk menyimpan tanaman baru dipetik. • Sesuai untuk menyimpan buahan dan sayuran yang menghasilkan gas menyebabkan simpanan lain jadi berbintik dan lembik. • Khaskan satu tempat untuk daging
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Tips Di Dapur

1. Pantri: Rak Atas

• Simpan makanan dalam tin di sini untuk tahan lama hingga 2 tahun. Pastikan suhu adalah sekitar 37°C

2. Pantri: Rak Tengah

• Mayonis dan mentega kacang boleh disimpan di pantry. Simpan mayonis di dalam peti sejuk sebaik dibuka.

3. Pantri: Rak Bawah

• Simpan kentang di sini kerana keadaannya yang sejuk, kering dan mempunyai aliran udara baik • Simpan bawang berasingan kerana kentang dan bawang mengeluarkan gas yang masing-masing menyebabkannya cepat rosak • Sesetengah buah menjadi masak pada suhu bilik • Tomato masak dengan baik dan tidak hilang rasanya apabila diletakkan luar peti sejuk
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