Cooking by Packets
Apr 15th, 2008 by Ruth
Sometimes I do my cooking “by packet”. My MIL just got back from visiting friends and family in Singapore/Malaysia, and she always brings back seasoning packets for me… stuff that is hard for me to find, where I am at. Hubby and I will be making that same visit to see his grandmother in Johor Bahru (and hanging out in Singapore), but probably not til this fall.
A few packets she brought me:
She also brought me these packets from the Giant supermarket. I love Malay chicken curry, but these packets come with no instructions! (Or any ingredient listings.) Any help (????) would be greatly appreciated!
I have a whole box full of packets in my pantry. Here’s a little peek at some of the more recent stuff I got:
And of course, not all packets are Asian. Sometimes I have a few American ones lying around:
Sometimes I feel a little guilty cooking “by packet” because it feels a little like cheating. But it is so much more convenient and quicker, so who cares, right? =)
Great. now I’m hungry. :) They all sound good. Not to increase your stash of packets but I find they’re a great way to cook something with season/concepts from other cultures. I use packets sometimes to cook Asian foods because I know damn well I can’t get close to authentic cooking as a non-Asian. *giggle*. I have a friend who gave me a packet for spicy shrimp and ooooh lala.. I gotta see what else she got for me. ;)
No shame in quick cooking!!
I make my chili via packet and it always gets raves. I’ve had people tell me I should enter cook-offs with it. I smile and think how embarrassed I’d be at a cook-oof whipping out my packet. LOL.
Packets rule.
When I visit Malaysia, half my baggage allowance is packet foods! If not for the instant sauces, I could not replicate my favourite foods in London. Fresh ingredients just aren’t available.
I might be able to help with the curry powder. It looks like standard Malaysian curry powder (usually made with tumeric, coriander, cumin, chilli, pepper). How I would use it - fry some meat (chicken, beef or lamb) with chopped onions and garlic. Add curry powder (2 -3 tbsps), potatoes and water. Simmer until the meat is cooked. Add coconut milk and check seasoning. Bring to boil. Serve.
Hope this helps. If you need anymore info, please let me know.
Ps - when are you going to Malaysia? I’ll be in KL in July.
I LOVE THE PACKETS! they are SO SO TASTY! The Lee Kum Kee ones are good…esp the ma po tofu one! well, it’s a little salty. :) nothing some sugar can’t fix! tee hee. :)
hehe =) I would do more packet cooking too, but am afraid of the MSG in some of them. they make me thirsty and sleepy >_
I am a sometimes packet cooker! I haven’t seen those slow cooker ones though. I’ll have to look for them. I’m sort of on the fence because of the saltiness but I also can’t recreate some of the flavors!!
I use that sort of curry powder. I normally chop up 1 large onion (or a couple of small ones). Heat some oil in a wok, add onions and a tablesp or two of the curry powder. Fry till fragrant. Add diced meat (large chunks) and fry together. when sealed and half cooked, add some potatoes, carrots, long beans, or whatever takes your fancy (I often add long beans, tomatoes, okra and eggplant). Add water. Simmer. Add lime juice or coconut milk. Simmer. Serve.
Those curry packs from Giant are the all-in-one thing - just add meat, potatoes, onions, and coconut milk. If you like to turn it into rendang, just add kerisik and keep it as dry as possible. If you plan to turn it into some thing Indian, add cloves, anise, cinnamon, cardamom, fennel and cumin spices (10g), fry till fragrant and add everything else (ground ginger + onions, tomato, meat and potatoes - some to little coconut milk, if you like).
You don’t need to use the entire pack - anywhere from two to five tablespoons (heaped)…depending on the degree of heat you like in your curries. :)
I brought some with me to Switzerland and my HB LOVES it! :)
Wooooot for packets hee hee~