What do you eat when you are craving something greasy yet tasty and filling – Maggi Goreng of course! Everyone who is a fan of the dish will tell you that there’s just something about Maggi Goreng that hits you in the right spots.
Of course, initially, when the Maggi brand created their instant noodles, they didn’t think about frying them. However, as creative Malaysian food lovers would say, everything is always better fried, including the instant noodle that was mainly available in two flavours – chicken and curry.
What is Maggi Goreng
If you’re Malaysian you know that Maggi is actually a brand name and they are most famously known for their stringy instant noodles. Although the brand and other food producer have come up with a version of instant Maggi Goreng, the original dish is usually stir-fried with vegetables, chilli and eggs. It is then served with lime on the side for garnish, and some people would eat it with tomato sauce or chilli sauce as condiments.
If you order Maggi Goreng at particular Mamak stall, you would even get varieties of condiments from the Rojak served with your Maggi Goreng.
How did Maggi Goreng become a Trend
To understand how the Maggi Goreng became one of Malaysia’s national dishes, we have to know how Maggi instant noodles became a hit in Malaysia. Despite making waves locally, the brand itself actually originated in Switzerland in the late 19th century. In 1947 however, mega-brand Nestle purchased Maggi. Locally, Nestle is well known for their cereal, milk formula and other food products that have become a Malaysian staple.
When Julius Maggi founded the brand, his aim was to improve nutrition intake amongst farmers families; hence he started inventing ready-to-made food product such as ready-to-make soups and legume meals.
Maggi has a variety of food products, including seasoning, sauces and pre-mixed sauces. However, its instant noodles were a massive hit in countries such as Malaysia, India, Pakistan, Australia and New Zealand. Despite being popular in these countries, the Maggi Goreng can only be found in Malaysia and Singapore due to the locals’ love of fried and spicy food.
There is no standard recipe to making the Maggi Goreng as each restaurant have their own unique way of preparing the dish however the avid Maggi Goreng lover will be able to distinguish between a good dish and an average one.
Nutritional Content in a plate of Maggi Goreng
Doctor’s would advise you to cut down on your intake of fried food, and it comes to no surprise as fried food often produce carcinogen which can promote the growth of cancer cells. Indeed, Maggi Goreng is not the healthiest dish. However, you can tweak it by asking for more vegetables, chicken and egg to make it a balanced meal. Even better, you can make it yourself and customise the dish however you want.
A plate of Maggi Goreng contains about 360 calories and adding fried egg will bump the number up to 470 calories.
Where to get the best Maggi Goreng in KL
Since you are advised only to eat Maggi Goreng every once in a while, you might as well make it a good one. For the best plate of Maggi Goreng, make your way to Mee Goreng Special Balkis Maju for their fragrant, smoky noodles tossed in fried chicken. Otherwise, you know you can never go wrong with the Maggi Goreng in Restoran SBRJ Bistro Corner located in Alam Damai.
Don’t want to head out? Scroll through the foodpanda app and have your dish delivered to you instead! It’s so easy to order food via the app.
