Step 2: Put about 2 teaspons of butter into a brownie pan, or a baking tin about 8 x 8. Put briefly into theoven while its preheating, to melt the butter, and then tip the pan to spread the butter evenly over the bottom and sides. I use the back of a wooden spoon to spread it nicely along the sides. Set aside

Step 3: In a small saucepan, gently melt the ½ mug of butter.

Step 4:   Meanwhile, chop up the chocolate and the pecan nuts into chunks, not too small. Put them all into the nearest reasonably sized mixing bowl or pan.

Step 5:    By now the butter is melted. Add to the mixing bowl.

Step 6:    In a mug, beat the eggs with a fork, together with the vanilla extract, and add to the mixture.

Step 7:   Add sugar, and mix.

Step 8:    Stir in flour, cocoa and salt.

Step 9:    Spread the gooey result evenly into the prepared pan. Bake for 25 to 30 minutes. It's ready when the edges are firm and the center is still moist - don't cook it till it's 'done' as a cake would be.

Step 10:  Cool completely before cutting into squares - you CAN also cut it and serve while still hot, but you lose the crispy-chewy effect. Still, the delicious fresh hot experience is also worth it.

lιgнтly ѕalт and pepper тнe cнιcĸen ѕтrιpѕ.

нeaт oιl ιn a large ѕĸιlleт over мedιυм нeaт. add cнιcĸen ѕтrιpѕ and вrown on вoтн ѕιdeѕ, aвoυт 1 мιnυтe per ѕιde. poυr тнe ѕaυce over тнe cнιcĸen.

Make by step 
First Step :In a large pot, rinse rice till water runs clear, about 3 to 4 times, drain.
Step 2 :Add 10 cups (2.4 liters) water to the rice and set it on the stove to boil. When water comes to boil, remove lid, add chicken breasts. As soon as water comes back to a boil, add salt and pepper and reduce heat to simmer for about 30 minutes. If porridge gets too thick at any point, stir in ½ cup (120ml) water to dilute
Step 3:Remove chicken breasts from pot with thongs. Shred the chicken breasts and return shredded meat to the pot.
Step 4 :Add ginger and one to two teaspoons of sesame oil to the porridge. Turn off heat.

Lastly :Serve immediately with a sprinkling of green onions, pepper, and soy sauce. Add a few drops of sesame oil if desired.

how to make ayam masak merah

A sweet and spicy serving of chicken cooked in spicy tomato sauce, the ayam masak merah is a must have during festive seasons and wedding. Nevertheless, this dish is perfect for whenever you’re craving for something truly Malaysian.

IngredientsTo marinate the chicken:  | 
500 g  | chicken breast, cut into cubes
3 tablespoon  | Nestlé Natural Set Yogurt
1 teaspoon  | MAGGI® CukupRasa™
2 tablespoon  | corn oil
1 | onion, blended 
2 inch  | ginger, blended
4 cloves | garlic, blended
2  | lemongrass, blended
1 pack  | MAGGI® Hari-Hari Favourites Masak Merah
2 cups | water
4 | red chillies, sliced into 2 and cut into 4 pieces
100 g | spring onion, sliced to 5 cm
2 | onions, cut into wedges
1 | tomato, cut into wedges
¼ cups | green peas

Preparation1. Let’s get started with the chicken. In a bowl, add the chicken pieces, yogurt and MAGGI® CukupRasa™. Give it a good mix and allow it to marinate for 2 hours.2. Next, on a griller, grill the chicken until it’s half cooked and set it aside.3. In a wok, heat the oil and sauté the blended onion, ginger, garlic and lemon grass until fragrant.4. Proceed to add in MAGGI® Hari-Hari Favourites Masak Merah, water and the marinated chicken. Stir thoroughly until chicken is cooked through. 5. Lastly, add in the red chillies, spring onion, onions and tomato wedges and green peas. Lower the heat and allow it to simmer and cook until the sauce is thickened. 6. Serve with steamed rice, nasi tomato or nasi minyak.Nutritional InfoEnergy241 KcalProtein 22gFat13gCarbs 9g

2 | EGGS
2 | Tbsp. water
1/8 | tsp. salt
Dash | pepper
1 | tsp. butter
1/3 to 1/2 | cup filling, such as shredded cheese, finely chopped ham, baby spinach

A sweet and spicy serving of chicken cooked in spicy tomato sauce, the ayam masak merah is a must have during festive seasons and wedding. Nevertheless, this dish is perfect for whenever you’re craving for something truly Malaysian.

IngredientsTo marinate the chicken:  | 
500 g  | chicken breast, cut into cubes
3 tablespoon  | Nestlé Natural Set Yogurt
1 teaspoon  | MAGGI® CukupRasa™
2 tablespoon  | corn oil
1 | onion, blended 
2 inch  | ginger, blended
4 cloves | garlic, blended
2  | lemongrass, blended
1 pack  | MAGGI® Hari-Hari Favourites Masak Merah
2 cups | water
4 | red chillies, sliced into 2 and cut into 4 pieces
100 g | spring onion, sliced to 5 cm
2 | onions, cut into wedges
1 | tomato, cut into wedges
¼ cups | green peas

Preparation1. Let’s get started with the chicken. In a bowl, add the chicken pieces, yogurt and MAGGI® CukupRasa™. Give it a good mix and allow it to marinate for 2 hours.2. Next, on a griller, grill the chicken until it’s half cooked and set it aside.3. In a wok, heat the oil and sauté the blended onion, ginger, garlic and lemon grass until fragrant.4. Proceed to add in MAGGI® Hari-Hari Favourites Masak Merah, water and the marinated chicken. Stir thoroughly until chicken is cooked through. 5. Lastly, add in the red chillies, spring onion, onions and tomato wedges and green peas. Lower the heat and allow it to simmer and cook until the sauce is thickened. 6. Serve with steamed rice, nasi tomato or nasi minyak.Nutritional InfoEnergy241 KcalProtein 22gFat13gCarbs 9g