THE key to good cooking is to first have good cookware. Rather than having a rack filled with pots and pans of all shapes and sizes, owning a few well-chosen pieces will give you the flexibility to cook whatever you want and the performance you need for the dish to turn out well.
There are so many choices and picking the right product can be difficult but you will never go wrong with a cookware exclusively endorsed by renowned Malaysian culinary icon Chef Redzuawan Ismail, better known as Chef Wan.
Through the Aeon Chef Wan-Neoflam Star Rewards Programme, those who are looking for quality cookware at affordable prices can get their hands on Neoflam cookware. With high quality and impeccable contemporary design from South Korea, Neoflam products are long-lasting, lightweight and easy to use thanks to its non-stick and long-lasting Ecolon technology.
Now you can cook all of your favourite recipes with one cookware set! To get you started with Neoflam cookware and spice up your festive seasons, here are some local favourites that will surely fit any occasion.
(cook with Neoflam 24cm-casserole with drainer glass lid)
Prawn mee is known in South-East Asia as a spicy and prawn-filled extravaganza of flavour and wonder. If you like prawns, this is definitely something you would enjoy.
Ingredients (broth serves 2 to 3)
- Chopped red onion and garlic
- Dried shrimps
- Vegetable oil
- Prawn stock (using reserved prawn shells)
- Chicken bones for stock
- Dried chillies
- Fried shallots
- Shrimp sambal
- White pepper, salt and sugar to taste
- Yellow noodles (texture cooked to your liking)
- Chicken breast, poached and shredded
- Hard boiled eggs
- Kangkong and bean sprouts (lightly blanced)
- 500g prawns, poached and shells reserved
- Saute red onions and garlic until golden brown.
- Add dried shrimps into the mix and stir-fry for a bit while adding some vegetable oil.
- Add the chicken bones and prawn stock. Bring to boil.
- Add dried chillies, fried shallots and shrimp sambal into the broth.
- Add white pepper, salt and sugar to taste.
- Arrange yellow noodles, chicken breast, bean sprouts, hard boiled egg, and kangkong in a bowl.
- Pour the soup over and top it with prawns and shrimp sambal.
- Garnish with fried shallots before serving.
(cook with Neoflam 24cm-fry pan with Ecolon coating)
Assam chicken or tangy chicken stew is popular in Indonesia and Malaysia. This dish’s gravy can be added onto fish, prawns or chicken and can be a very satisfying one-pot dish with just plain rice. Any leftover gravy can be heated up with squid or spread over pan fried fish.
Ingredients (serves 3 to 4)
- Cooking oil
- 4 to 5 whole chicken legs
- Laksa leaves
- Pineapple (cut)
- Tamarind juice
- Lime juice
- Salt and sugar to taste
- Kaffir lime leaves
- Dried shrimp paste
- Ground chilli paste
- Coriander powder
- Blend all the ingredients for spice paste and set aside.
- Saute the spice paste in the frying pan and drizzle in cooking oil.
- Add chicken and stir to coat the chicken evenly in the paste.
- Add some laksa leaves. Stir for a while.
- Add pineapple and the rest of the laksa leaves.
- Drizzle tamarind juice and lime juice over the chicken.
- Add water, just enough to cover the chicken.
- Add salt and sugar to taste
- Let simmer for about 30 minutes or until chicken is cooked and sauce is thickened. Serve immediately.
Find out how you can get the entire Chef Wan Neoflam collection here.