Instead of going through that hassle of having a meal in the outside world with the implementation of a Conditional MCO, why not stay at home, sit down with love ones and cook a few dishes from appetizers to dessert. You save time, money and savour delicious meals in the comfort of home – no social distancing needed.

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1. Roti John

Start your mornings or Sahur with a plate of Roti John, essentially an omelette sandwich, a popular Malay breakfast and snack meal in Malaysia and Singapore. 

COOKING TIME: 20 MINUTES

Ingredients Ground beef or chicken (1/2 lb or 225 grams) 1/2 cup chopped red onion 2 cloves garlic, chopped 1 tablespoon curry powder 1 teaspoon chilli powder Salt and pepper to taste 2 large eggs Butter Baguette (hotdog bread works too)

Instructions

1. Mix your meat of choice, onion, garlic, powders, salt, pepper and eggs into a mixture.
2. Spread butter onto your bread of choice and spread the meat mixture into it.
3. Heat up a pan and fry meat side up first. Once cooked, flipped to the other side. 
4. Once both sides are cooked and browned, plate it nicely and enjoy!
5. You can dip your Roti Johns in whatever choice of sauces, or just eat it plain. 

 

2. Dry Fruit Milkshake

Preparing all those home-cooked meals can get you really thirsty. Instead of reaching for your fave soft drink or iced tea to enjoy your meal with, try a milkshake.

COOKING TIME: 10 MINUTES

Ingredients 7-8 unseeded dates 2-3 dried figs 1/4 cup walnuts 1/4 cup almonds Hot water 2 1/2 cup chilled milk 1 tablespoon honey

Instructions

1. Soak all dried fruits in hot water for 30 minutes, each in a separate bowl.
2. After 30 minutes, take out fruits and pat dry. Peel off the skin of almonds.
3. Transfer dried fruits into a food processor and blend. Add honey into the mixture.
4. Then, add a half cup of chilled milk and blend until the mixture is thick and frothy.
5. Finally, add in remaining milk and blend. Pour into glasses and enjoy!

 

3. Easy Chicken Casserole

This one-pot, simple chicken casserole recipe, is cheap and super easy to make – ideal for those rainy nights. Share a low-calorie, healthy, warming meal with family and friends.

COOKING TIME: 50 MINUTES

Ingredients 1 tablespoon oil 1 onion, finely chopped 3 skinless chicken breast, diced 2 carrots, sliced 6 medium mushrooms, sliced 1 teaspoon mixed dried herbs 2 cups chicken stock 400g can chopped tomatoes 2 teaspoons sugar 2 tablespoons flour 2 tablespoons tomato sauce

Instructions

1. Heat oil in a large pan and cook the onions until softened. Add chicken and cook over high heat.
2. Add remaining ingredients and bring to the boil. Reduce heat and cover the pot to simmer for 35 minutes.
3. Season to taste and garnished with parsley.

 

4. Chinese-style Mince with Noodles

This lovely Chinese-style mince with noodles dish is ready in 20 minutes. With two veggies serve, it is high in fibre, iron and protein, the perfect healthy meal.

COOKING TIME: 20 MINUTES

Ingredients 2 teaspoons sesame oil 500g lean beef mince 2 teaspoons crushed garlic 1 teaspoon grated ginger 2 teaspoons Chinese five-spice 1 tablespoon reduced-salt soy sauce 1 tablespoon oyster sauce 600g frozen stir-fry vegetables 4 shallots, thinly sliced 200g dried thin egg noodles 1 teaspoon cornflour 1 tablespoon sesame seeds, toasted

Instructions

1. Heat oil in a pan at medium-high heat. Add the beef mince, garlic, ginger and Chinese five-spice. Cook until browned. Add soy sauce and oyster sauce; simmer for 1 minute. Add stir-fry vegetables and half the shallots to pan, and toss to heat through.
2. Meanwhile, cook egg noodles according to packet instructions. Drain, reserving 1 tablespoon of the cooking water.
3. Combine the cornflour with the reserved cooking water; then add it to beef and vegetable mixture, stirring, until the sauce has thickened slightly. Garnish with sesame seeds and remaining shallots.

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5. Buttermilk Chicken

Ahh, yes the fan favourite, the buttermilk chicken. Not your average butter chicken you find at Indian restaurants – this dish is made for those who love the spice. An odd combination of evaporated milk, butter and Bird Eyes Chillies just work for the Malaysian palate. 

COOKING TIME: 15 MINUTES

Ingredients 400 grams of chicken breast, cut into pieces 2 tablespoons curry powder ½ teaspoon salt ¼ teaspoon white pepper 1 egg 1 ½ cups of flour 1 tablespoon of cornflour Sauce ¼ cup of unsalted butter 1 ¾ cups evaporated milk (410 ml) 2-3 sprigs curry leaves 2-3 pieces Birds Eye Chilli (according to taste) Salt & Pepper for taste

Chicken
1. Marinate the chicken in curry powder, salt and pepper for at least an hour.
2. Beat an egg and mix well with the chicken pieces.
3. Heat up enough oil in a pan or wok for frying.
4. Coat chicken pieces in flour and fry till golden brown. Keep aside.

Sauce
1. In a separate pan, heat up the butter.
2. Add curry leaves and fry till fragrant.
3. Mix in evaporated milk and reduce heat. Let simmer till slightly thickened.
4. Add chillies and continue to simmer till thickened.
5. Mix in chicken and serve immediately with steamed rice or veggies of your choice.

 

6. Claypot Tofu with Vegetables

In need of a dish filled to the brim with vegetables? Try this fuss-free dish with your favourite vegetables where it goes well with either rice or noodles.

COOKING TIME: 20 MINUTES

Ingredients 1 box of firm tofu  300g minced chicken 5 shitake mushrooms soaked in warm water for 20-30 mins. A stalk of scallion, chopped 1 tablespoon of sweet soy sauce  A teaspoon of soy sauce 1/8 teaspoon sugar 1/4 cup water 2 tablespoons water & 1 teaspoon corn starch, mixed  1 tablespoon oil 2 cloves garlic, finely chopped A dash of white pepper

Instructions

1. Cut the bean curd into pieces and pat dry with paper towels.
2. Heat up a pan and deep fry the bean curd in oil until golden brown. Dish out and drain with paper towels. Set aside.
3. Heat up claypot and add 1 tablespoon of oil. Stir fry chopped garlic until aromatic.
4. Toss in the minced chicken and do a quick stir before adding in mushrooms and fried bean curd.
5. Add all seasonings, water and cover claypot. Lower the heat and let it braise for 15 minutes.
6. Before serving, add in the corn starch mixture to thicken the gravy.
7. Garnish with chopped scallion and enjoy!

 

7. Chocolate Malt Milo Pudding

You enjoy a cup of warm Milo in the morning and a carton of cold Milo during your break, so how can you not love a pudding of a childhood classic? 

COOKING TIME: 20 MINUTES

Ingredients 800g fresh full cream milk 220g condense milk 30g creamer powder 8g agar-agar powder 50g milo powder

Instructions

1. Pour fresh milk & condense milk into a pot, stir well.
2. Stir the creamer powder into the mixture, then the agar-agar. Let it rest for 5 minutes.
3. Turn on the gas to medium heat, cook it until it boils.
4. Turn off the heat and divide the mixture into your preferred containers.
5. Mix half of the mixture with Milo powder.
6. Pour the Milo mixture and let it set in the freezer for 8-10 minutes.
7. Pour the milk mixture and continue the chilling process.
8. Sprinkle some Milo powder & strawberry slices for aesthetics.

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And if you had a few disastrous attempts, don’t stay sad too long. Take a picture, share it online and hashtag #masakapatakjadihariini. Have a laugh at others along the way and just keep trying!