mazlan's kitchen

16/06/2026

Selamat Tahun Baru 1448H /2026M

08/06/2026

03/06/2026

01/05/2026

We will be at Sheng Shiong show on 8 May 2026 tv brought to by .sea …..

29/04/2026

Thank you .sea for the for my cooking recipe…..💪✌️👍 taffy low GI sugar will be in Suria TV for the Sheng Shiong Show ….

16/04/2026

and after we have fun

04/03/2026

Banana Molen
Ingredients:
Sufficiently ripe KEPOK or LILIN bananas

Dough Crust:
300grams medium-protein flour
1/2 teaspoon salt
1 tablespoon sugar
50grams unsalted butter
30ml cooking oil
100 ml water

Method:

1. Melt the margarine and oil and set aside.

2. Mix the flour, salt, and sugar, then pour over the melted butter while it's still hot. Add water and stir into a smooth dough. Let stand for 15 minutes.

3. Take a small amount of dough, roll it out thinly, and wrap it around the banana.

4. Repeat with all the bananas until the dough is used up.

5. Fry in hot oil over low heat until golden brown.

mencoba

04/03/2026

Mashed Potato
1. Boil 500ml of water in a pot with 4g of salt.
Remove from heat.
2. Add in 100g Instant Mashed Potato into the liquid
and mix well.
3. Add in 30g of butter, salt & pepper to taste.
Mix well.
4. Let it rest for 2-3 minutes and ready to serve.

Mamee Food Service SG

04/03/2026

Baibout/ Moroccan Pita Bread
Bahan-bahan/ Ingredient
- Air hangat (secukupnya untuk
membentuk adonan lembut)/lukewarm water (as needed to make into soft dough)
- 1 tbsp gula / sugar
- 1 tbsp ragi/ dry instant yeast
- 380gm tepung terigu
serbaguna/plain flour
- 250gm tepung terigu durum /semolina flour
- 1/2 tsp garam/salt
- 2 tbsp cooking oil / Olive oil

Slmt mencoba
Good luck

11/02/2026

Radish Kimchi (Kkakdugi)
Ingredients
1kg radish, or daikon radish, rinsed and skin peeled
3 stalks green onion (50g), rinsed and chopped
2 tbsp raw sugar
2 rock salt or coarse salt

Kimchi Base
1/2 small yellow onion (70g), skin peeled, cut into small pieces to blend
1/2 small red apple (50g), seed and core, cut into small pieces to blend
3 tbsp fish sauce
1 tbsp minced garlic
1/2 tbsp minced ginger
4 tbsp of Daebak Tteokbokki Sauce ( )
1/4 cup water
1 tbsp rice flour

Methods
1. Cut the radish into medium sized cubes. (It could be smaller or bigger if that’s what you prefer. Just be mindful that the radish will shrink as they go through the fermentation process.) Put the cubed radish into a large mixing bowl and add the sugar and the salt and mix them well. Leave it for 1 hour at room temperature.

2. While waiting, chop the green onion into small pieces and make the Kimchi base. Blend the onion and apple with the fish sauce in a blender. (It can take a few minutes as the liquid isn’t as much as the solids.) Make the rice porridge by mixing the water and the rice flour in a bowl and heating them up for 1 min in a microwave. It should give you a mildly runny porridge texture. Mix all the Kimchi base ingredients (*except for Daebak Tteokbokki sauce) in a medium sized bowl.

3. After one hour, rinse the radish in cold running water a couple of times and drain any excess water for 5 mins.

4. Put the radish into a clean mixing bowl and gradually add Daebak Tteokbokki Sauce and with the radish evenly. Add the chopped green onion and the Kimchi base and mix them evenly and thoroughly.
Move the seasoned radish into an air tight glass container (1.5L glass jar for the above-listed quantity) and leave it at room temperature for between 1 to 2 hours depending on the temperature. After that keep it in the fridge. (The best temperature for storing any Kimchi is 6 degree Celsius.



Mamee Food Service SG