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Cook healthy and scrumptious meals for your family this Raya!

Mee Rebus Johor
For a delicious but quick and healthy dish, take a shift from the usual Mee Rebus Johor sold at the local market and whip up a homemade version of your own with much less calories!

Our Mee Rebus Johor recipe is only 382 calories per serving and packed with nutrients. Click on the video and start cooking!
Download Recipe
  • 350 g yellow noodles (Blanched and drained)
  • 100 g lean beef
  • 250 g bones
  • 50g boiled cockles meat
  • 25 g prawns
  • 25 g dried prawns
  • 10 dried chillies
  • 2 stalks lemon grass (Sliced)
  • 2 cm galangal
  • 2 cm ginger
  • 20 g meat curry powder
  • 6 shallots
  • 1 onion
  • 125 ml thick coconut milk
  • 125 ml diluted milk
  • 2 tbsps cornflour, blended with a bit of water
  • 2 tbsps fermented soybean (taucu)
  • 15 tamarind paste mixed with 15 ml water
  • 500 ml water
  • Salt to taste
Cooking Instructions
  1. Blend prawns, dried prawns, dried chillies, lemon grass, galangal, ginger, meat curry powder, shallots, onion together with thick coconut milk and diluted milk

  2. Slice beef thinly and boil it together with bones and water.

  3. When beef is tender, add cockles, prawns, blended ingredients and fermented soybean. Stir and bring to boil.

  4. Lower heat and add coconut milk, diluted milk and tamarind juice. Stir and bring to boil.

  5. Add in the cornflourmixture and stir until it boils.

  6. Season with salt.

  7. Pour gravy on top of the noodles and sprinkle with sliced green and red chillies, coriander leaves. spring onions and fried onions. Add slices of eggs and lime. Serve hot

Nasi Lemak
This Malaysian version of all-day big breakfast comes with less fat and salt so that you will be graced with good health.

Instead of deep-frying the anchovies, the recipe recommends baking them and for the skin on the cucumber to be retained as it contains high nutrient content. Just by using basic ingredients, this scrumptious dish is best enjoyed hot! Click on the video to start cooking!
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  • 3/4 cup rice
  • 4 shallots, sliced
  • 1 clove garlic, chopped
  • 1 cup water
  • 1 3/4 cups diluted coconut milk from 1/4 of coconut
  • 2 pieces pandan leaves
  • 1/2 tsp salt
  • 20 dried chilies
  • 1 clove garlic
  • 4 shallots
  • 1 small onion, thinly sliced
  • 1 tablespoon tamarind, mixed with 1/3 cup water
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 2 tbsp vegetable oil
  • Note: All the ingredients are blended with 250 ml (1 1/4 cups) water
  • 4 stalks swamp cabbage, cut
  • 125 ml (3/4 cups) water
  • 30 g anchovies, discard head and entrails
  • 50 g groundnuts
  • 1 egg, boiled
  • 1 small cucumber, cut into slices
Cooking Instructions
  1. To prepare nasilemak, first wash the rice thoroughly.

  2. Then add water, dilutedcoconut milk, shallots, garlic, pandanleaf and salt. Wait until the rice is cooked.

  3. For convenience, cook rice in an electric rice cooker. Cover the lid with thin cloth to preserve the fragrance of the rice.

  1. To make the sambal, first blend the dried chilies, garlic and shallots with water, and sauté until cooked or fragrant.

  2. Add onion, tamarind juice, salt and sugar. Let it boil and set aside.

  1. Next prepare the anchovies and peanuts.

  2. Clean the anchovies and peanuts and then grill both in an oven at 170°C for 30 minutes or until crispy.

Vegetables Preparation
  1. Then prepare the swamp cabbage.

  2. Boil water. Add swamp cabbage and boil for 1 minute. Then remove and drain the water.

Nasi Dagang
Our version of the Kelantanese must-have dish retains all the scrumptious flavor of the rice while keeping your healthy diet in check.

Instead of the usual coconut milk, the recipe used milk to reduce fat and recommend the use of brown rice because of its high content of fiber that is good for diabetic patients. Click on the video to start cooking. The next recipe will serve as a great accompaniment to the rice.
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  • 1 kg nasi dagang rice
  • 250 g grated coconut
  • 100 g low fat milk powder
The following ingredients have to be mixed together:
  • 10 cloves shallots. sliced
  • 2 cm ginger, sliced thinly
  • 2 tsps salt
  • 2 tsps sugar
  • 3 tsps fenugreek
Cooking Instructions
  1. Soak rice for 2 to 3 hours.

  2. Drain and steam until cooked.

  3. Squeeze grated coconut with water to obtain 1 glass thick coconut milk and 1 glass diluted coconut milk.

  4. Mix low fat milk powder with diluted coconut milk.

  5. Remove rice and add it with the mixed ingredients and coconut milk.

  6. Steam the rice again until cooked.

  7. Remove and serve with dishes like Ayam Percik.

Ayam Percik
One of the best ways to enjoy rice is with flavorful, deliciously-baked chicken dish and what other dish would suit Nasi Dagang than another Kelantanese favourite, Ayam Percik.

We use thin coconut milk to reduce fat and calories instead of whole thick coconut milk. Have a go at our lovely recipes that are not just kind for the waistline but also for your pocket. Click on the video to start cooking!
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  • 1.5 kg chicken
  • 300 ml coconut milk (150 ml thick coconut milk + 150 ml thin coconut milk)
  • 7 cloves shallots, pounded finely
  • 3 cloves garlic, pounded finely
  • 2 cm ginger, pounded finely
  • 3 candlenuts, pounded finely
  • 2 stalks lemon grass, crushed
  • 2 tbsps tapioca flour, mixed with a bit of water
  • 1 tsp sugar
  • 1 tsp salt
  • 40 g tamarind paste, mixed with 1/ 2 cup water
  • Lettuce and cucumber for garnishing
Cooking Instructions
  1. First, cut the chicken into half and clean it.

  2. Mix chicken together with 1/2 of the pounded ingredients and marinate for 1 hour.

  3. Pour coconut milk into a pot and mix in the balance of the pounded ingredients.

  4. Mix well over the medium heat.

  5. Once boiled, add lemon grass, tamarind juice, sugar and salt. To thicken the gravy, add in tapioca flour mixture and stir slowly. Remove the gravy once it has thickened.

Puteri Mandi
Guaranteed to be the talk of the dining table is our healthy rendition of Puteri Mandi dessert that is packed with glutinous sweetness and moist.

Have a go at our recipe and be sure to impress everyone but be moderate in the intake of kueh, especially those made of glutinous rice flour because it contains high carbohydrates and calories. Click on the video to start cooking!
Download Recipe
  • 125 g glutinous rice flour
  • 110 ml water to knead with flour
  • 80 g young grated coconut
  • 50 g palm sugar, cut coarsely
  • 125 ml young coconut water
  • 1 pandan leaf
  • A pinch of salt
Cooking Instructions
  1. Knead glutinous rice flour with 1/2 cup of water and salt.

  2. Roll the dough into the size of marbles and flatten with thumb. Arrange in a container and set aside.

  3. Boil 2-3 cups of water in the pot. Add in the dough.

  4. When dough floats up, remove with strainer and soak in cold water for a while. Drain.

  5. Cook palm sugar with coconut water. Once sugar has melted, add in grated coconut and pandan (screwpine) leaf. Stir until slightly thickens.

  6. Add in the dough. Mix well.

  7. Remove and serve.

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