Royale Of The Day

There is something just so satisfying about a bowl of steaming hot instant noodle, eaten in the middle of the night, while watching your favourite TV series (for me, it would be The Vampire Diaries). The steaminess of the flavourful broth and the slippery springy noodles just gets me through so many emotions. It’s my ultimate guilty pleasure.

I usually prefer Tom Yam flavour for its hot and spiciness, but I recently tried a new flavour from Maggi’s latest range – Maggi Royale Penang Seafood Curry. Now I don’t usually like curry flavour for my instant noodle, but this one is just different. It actually tastes like real curry. I like!

Maggi is undoubtedly one of the biggest manufacturers of instant noodles in the world. In fact, it’s so famous in Malaysia that we Malaysians even call instant noodles as “maggi”, not necessarily referring to the brand. The Maggi Royale is their latest premium range and once you taste it, you could really tell the difference. The noodles are springier, and the seafood broth is rich and creamy, with real toasted belacan. OMG I’m salivating as I’m typing this. #dugaanpuasa hehe.

 

IMG_7225It comes with 3 packets of seasonings – prawn seasoning powder, seafood chili paste and creamer.

 

Usually when I make instant noodles for myself, I just add an egg and that’s it. But the other day, I decided to add more ingredients to the Maggi Royale Penang Seafood Curry as it was for buka puasa (was too tired to cook as we went out shopping from morning till late afternoon) and I want to look like I actually made some cooking effort *ehem*.

 IMG_7223I added these extra ingredients: prawns, fish balls, fried tofu and hard boiled eggs.

For this Maggi Royale, I cooked the noodles and the broth separately. It’s important to use the right amount of water for the broth; so measure the water according to the packet instructions and then bring the water to a boil. I added the prawn seasoning powder and seafood chili paste, fried tofu, fish balls and prawns before adding the creamer. You know it’s ready when the prawns turned pink.

Place the noodles in a bowl and pour the broth. Breathe in the aroma and dig in!

 

IMG_6639I served it with hard boiled eggs and sambal for that extra kick of flavour.

My husband almost thought I made this seafood curry from scratch because he said it didn’t taste “instant”. It’s really that good!

Did I entice to having a bowl of Maggi Royale right now? Give it a try! You can try out the recipe that I’ve created here (ahem), or better still, make the noodles with your own twist to create your #Royaloftheday.

Visit #MaggiRoyale‘s official website to get more ideas!



Speak Your Mind

*

WordPress Anti-Spam by WP-SpamShield