I love Malaysian food. It is a melting pot of different cultures and cuisines, featuring an addictive heavy taste profile using all sorts of herbs and spices in the traditional cooking.
If you ask me, is it hard to cook Malaysian food? Well, let me share with you my little secret, I am using Rempah Ratus Mak Siti in my cooking to achieve the authentic taste that I desire.
Taste delicious with a thick gravy and subtle aroma of spices, Chicken Kurma is one of my favourite dishes that pairs well with plain rice and even roti or chapathi. The dish is not overly hot and spicy, hence it is suitable for the kids to consume too.
* 1/2kg Chicken (jointed) or Beef (cubed)
* Coconut Milk
* Lemon Juice
* 10 Bombay Onions (shallots), 5 pieces of Bombay Onions to be thinly sliced
* Ginger 1.5cm (finely sliced strips)
* 4 Tomatoes (cut into quarters)
* 4 Onions (large, cut into wedges)
* Cooking Oil, 75gm Ghee, Spring Onions, Celery, 1 packet of MAK SITI Kurma Spices Powder (mix with water to make paste)
1. Heat cooking oil and fry ginger and onions until golden brown.
2. Add ghee and MAK SITI Kurma Spices Powder paste and stir in until fragrant.
3. Add chicken (or meat) with water, cover and leave to simmer, stir occassionally, until the chicken is half-cooked.
4. Add coconut milk and potatoes, and cook on a low temperature until fully cooked.
5. Finally add tomatoes, large onions, lemon juice and salt to taste. Garnish with spring onions and celery before serving.
Cooking soup is also so much easy now with their products like Sup Tulang, Sup Punjut, Sup Soto, and Raja Sup. Other best-sellers that I often use include Serbuk Rempah Kari Daging, Serbuk Rempah Kari Ikan, Serbuk Rempah Masak Kicap Ikan, Serbuk Rempah Nasi Beriani, Serbuk Rempah Rendang, Serbuk Rempah Sup Kepala Ikan and so much more.
Founded by Haji Nasuha Kasian, Nasuha Enterprise Sdn Bhd prides itself as being the pioneer and leader in the herbs and spices based industry with more than 108 types of products being distributed. They are known to be the largest herbs and spices plantation in Asia, producing 6 to 10 metric tonnes of raw herbs and spices each day.
Aim to become a leading industrial enterprises of traditional herbs and spices in Malaysia, Rempah Ratus Mak Siti is natural with no MSG, no preservatives, and no added colouring or flavouring.
The plantation at Pagoh, Johore is planted with 135 type of herbs collected from all over the world. It uses purely organic system of cultivation, without chemical fertilizers and herbicides, producing herbs free from chemical contamination.
The herbs are harvested and dry-processed using latest technologies to prevent the loss of natural nutrients, thus maintaining high nutrition quality of its products. Blending and packaging are done immediately after drying to reduce any product contamination and to maintain freshness.
Thanks to the wonderful invitation, I recently went to Rempah Kari Mak Siti Restaurant at Bandar Tun Razak for their Berbuka Puasa event together with the less fortunate children from orphanage. It was a happening event with full of guests, savouring delicious Malaysian food prepared using their products.
In conjunction with the Berbuka Puasa event, Puan Siti Khawa also launched series of new products which are available in bottle form, including Emping Cili (Chili Flakes), Serbuk Cili, Daun Limau Purut, Serbuk Daun Limau Purut, Serbuk Kayu Manis, Serbuk Halia, Serbuk Lada Putih, Serbuk Lada Hitam dan Serbuk Kunyit. These products were introduced to the market during Expo MIHAS 2017 and well-received by the public because of its convenient packaging that suit the current needs now.
“Ingat Masakan Mak, Ingat Mak Siti!” Rempah Ratus Mak Siti is available at all major retail stores and hypermarkets such as TESCO, Giant, Aeon Big, JUSCO, and Mydin. For more information on the products, kindly check out their website at www.maksiti.com or Facebook page www.facebook.com/rempahratusmaksiti.
More photos at FOOD Malaysia facebook page, a Malaysian food & lifestyle blogger since 2010