Pocket Toast
Popcorn Chicken Nachos (CNY Style)
Savory Oatmeal (Ramadhan-Sahur)
Kimchi Fried Rice with Korean Fried Chicken
Nasi Lemak
Chicken Rice
Nutriplus Tatsuta
Nutriplus Chicken Fingers
Telur Dadar Masak Lemak Cili Api
Nugget Curry Rice Bento
Nasi Ayam Geprek
Pancake Christmas Deco
Frank Stuffed Egg Bites
Ingredients:
For the toast:
Mantao - slice in the middle, and trim the top into cat-ear shapes
1 NutriPlus S*Clean Omega-3 egg, boiled and sliced
Lettuce leaves
Tomato slices
For decoration:
Seaweed – cut into small pieces for eyes and nose
1 tsp mayonnaise (to use as glue)
Instructions:
1. Slice the mantao in the middle to create a pocket. Arrange lettuce, tomato, and sliced boiled NutriPlus SClean Omega-3* egg neatly inside.
2. Decorate the top by attaching seaweed pieces to form the cat’s eyes and nose, using a little mayonnaise as glue.
3. Serve in a bento box for a cute, healthy, and fun breakfast idea!
Ingredients:
For the nachos:
NutriPlus Popcorn Chicken
Nacho chips
Red bell pepper, diced
Shredded spiced cheese
For the cheese sauce:
2 tbsp butter
1 tbsp all-purpose flour
1 cup milk
½ cup cheddar cheese, shredded
Salt to taste
Instructions:
1. Deep fry or air fry the NutriPlus Popcorn Chicken until golden and crispy.
2. To make the cheese sauce, melt butter in a pan over low heat. Add flour and stir until smooth. Gradually pour in milk while stirring, then add cheddar cheese and salt. Stir until creamy and thick.
3. In a bento box, layer nacho chips at the base, followed by popcorn chicken and diced red bell pepper.
4. Drizzle the warm cheese sauce over the top, then sprinkle shredded spiced cheese for extra flavour.
5. Serve immediately for a fun, festive treat that’s perfect for Chinese New Year!
Ingredients:
For the oatmeal:
½ cup quick oats
1 cup water
½ cup milk
Salt to taste
For the topping:
1 NutriPlus S*Clean Omega-3 egg
½ cup sliced mushrooms
1 tbsp oil or butter
1 tbsp soy sauce
1 tsp sesame oil
Spring onion, chopped
Black sesame seeds (optional)
Instructions:
1. In a pot, combine oats, water, milk, and salt. Cook over low heat, stirring until thick and creamy.
2. In a pan, heat oil or butter and sauté mushrooms until lightly browned. Add soy sauce and sesame oil, then stir well.
3. Soft-boil the NutriPlus S*Clean Omega-3 egg for 6–7 minutes, then peel carefully.
4. Spoon the oatmeal into a lunch box, top with sautéed mushrooms and the soft-boiled egg.
5. Sprinkle spring onion and sesame seeds before serving warm. Perfect for a light, nutritious sahur meal.
Ingredients:
For the fried rice:
2 cups cooked rice (preferably overnight rice)
½ cup kimchi, chopped
1 tbsp kimchi juice
1 clove garlic, minced
1 tbsp oil
1 tbsp soy sauce
1 tsp sesame oil
1 tsp gochujang (Korean chili paste)
1 stalk spring onion, chopped
Seaweed strips and sesame seeds for garnish
For the chicken:
NutriPlus Korean Fried Chicken
To serve:
Lettuce leaves
Instructions:
1. Prepare the chicken: Deep fry or air fry the NutriPlus Korean Fried Chicken until crispy and golden. Set aside.
2. Cook the rice: Heat oil in a pan and sauté garlic until fragrant. Add kimchi and kimchi juice, then stir-fry for 1-2 minutes.
3. Add rice, soy sauce, sesame oil, and gochujang. Stir well until the rice is evenly coated and heated through.
4. Mix in chopped spring onion, then remove from heat.
5. Assemble: Place a layer of lettuce in the lunch box, followed by kimchi fried rice. Arrange the crispy Korean fried chicken on top.
6. Garnish with seaweed strips and sesame seeds before serving warm.
Ingredients:
For the rice:
2 cups rice
2 cups coconut milk
1 cup water
2 pandan leaves, tied into a knot
1 tsp salt
For the sambal:
15 dried chilies, soaked and deseeded
5 shallots
2 cloves garlic
½ cup anchovies
1 tsp tamarind paste
1 tbsp sugar
Salt to taste
Oil
For the boiled eggs:
4 Nutriplus Telur Kampung Omega-3 eggs
To serve:
Fried anchovies
Sliced cucumber
Roasted peanuts
Instructions:
1. Cook the rice: Rinse the rice, then cook with coconut milk, water, pandan leaves, and salt until fluffy and fragrant.
2. Prepare the sambal: Blend dried chilies, shallots, and garlic into a smooth paste. Heat oil in a pan and sauté the paste until aromatic. Add anchovies, tamarind paste, sugar, and salt. Simmer until the sambal thickens and turns glossy.
3. Boil the eggs: Place Nutriplus Telur Kampung Omega-3 eggs in a pot of water. Bring to a boil and cook for about 8-10 minutes. Remove, cool in cold water, and peel.
4. To serve: Plate the coconut rice with sambal, boiled eggs, fried anchovies, and sliced cucumbers. Enjoy
this classic Malaysian comfort dish! 🍳🍚
Ingredients:
For the chicken:
1 whole Nutriplus Lacto III Air Chilled Chicken
4 slices ginger
3 cloves garlic, crushed
2 stalks spring onion
Salt
For the rice:
2 cups fragrant rice
3 cloves garlic, minced
3 slices ginger
2 tbsp butter
2 cups chicken broth (from boiling the chicken)
1 tsp salt
For the dipping sauce:
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
2 tbsp chicken broth
To serve:
Sliced cucumber
Fresh coriander leaves
Instructions:
1. Cook the chicken: Place the chicken in a pot with enough water to cover. Add ginger, garlic, and spring onion. Bring to a boil, then lower the heat and simmer for 30–40 minutes until cooked. Remove and rub lightly with salt while still warm. Set aside.
2. Prepare the rice: Heat butter in a pan. Sauté minced garlic and ginger until fragrant. Add rice and stir for a few minutes, then transfer to a rice cooker. Pour in chicken broth and salt, then cook until fluffy and aromatic.
3. Make the sauce: In a bowl, mix soy sauce, oyster sauce, sesame oil, and chicken broth. Stir well.
4. To serve: Cut the chicken into pieces and drizzle with the sauce. Serve with fragrant rice, cucumber slices, and coriander leaves for a complete, comforting meal.
Ingredients:
Nutriplus Tatsuta
Instructions:
1. Remove the chicken tatsuta from the pack.
2. Deep fry for 7-8 minutes or until golden brown and crispy.
3. Serve in a lunch box with your favourite sides for a simple and satisfying meal.
Ingredients:
Nutriplus Chicken Fingers
Instructions:
1. Remove the chicken fingers from the pack.
2. Air fry at 180°C for 7–8 minutes or until golden and crispy.
3. Arrange the chicken fingers neatly in a bento box.
4. Add vegetables for colour, then decorate by inserting a tiny Malaysian flag on top of the chicken fingers for a festive touch.
Ingredients:
For the omelette (telur dadar):
3 Nutriplus with Organic Selenium eggs
Salt, to taste
1 tbsp oil, for frying
For the spicy coconut gravy (kuah masak lemak cili api):
1 cup coconut milk
8 bird’s eye chilies (cili api)
1 inch fresh turmeric (kunyit hidup)
1 small onion
1 stalk lemongrass, bruised
Salt, to taste
1 cup water
1 wild ginger leaf (daun kunyit), thinly sliced for garnish
Instructions:
Make the omelette:
1. Beat the eggs with a pinch of salt.
2. Heat oil in a pan over medium heat.
3. Pour in the eggs and fry until golden on both sides.
4. Remove, let cool slightly, then cut into 4 pieces. Set aside.
Prepare the spicy coconut gravy:
1. Pound or blend the bird’s eye chilies, fresh turmeric, and onion until smooth.
2. In a pot, combine water, bruised lemongrass, and the pounded ingredients.
3. Bring to a boil, then simmer for 5 minutes to infuse the flavors.
4. Add coconut milk, stir gently, and season with salt to taste.
5. Let it simmer on low heat until the gravy thickens slightly.
Combine:
1. Turn off the heat.
2. Gently add the omelette pieces into the spicy coconut gravy.
3. Sprinkle with sliced wild ginger leaf on top.
Serve:
1. Arrange the omelette in spicy coconut gravy in a tiffin container.
Ingredients:
For the rice:
2 cups Japanese rice (beras jelun)
2 cups water
For the chicken nuggets:
NutriPlus Crunchy Tempura Chicken Nugget
For the Japanese curry:
1 tbsp oil or butter
½ onion, sliced
1 clove garlic, minced
1 potato, peeled and cubed
1 carrot, cut into chunks
1 cup water or chicken broth
1 cube Japanese curry roux (or 2 tbsp curry paste)
For decoration:
Seaweed - cut into small pieces for eyes and whiskers
Strawberry - cut into small triangles for ears
Instructions:
1. Cook the rice: Rinse the Japanese rice and cook with water until soft and sticky. Shape the rice into cat faces using cling wrap or a mold.
2. Prepare the nuggets: Deep fry or air fry the NutriPlus Crunchy Tempura Chicken Nugget until golden and crispy.
3. Make the curry: Heat oil or butter in a pan. Sauté onion and garlic until fragrant. Add potato and carrot, then pour in water or broth. Simmer until vegetables are tender. Add curry roux and stir until thickened.
4. Assemble: Place lettuce at the base of the bento box, then arrange rice, curry, and nuggets neatly.
5. Decorate: Use seaweed for the cat’s eyes and whiskers, and strawberry for the ears to create a cute look.
6. To serve: Enjoy this warm, comforting bento meal with a mix of crispy nuggets and rich Japanese curry.
Ingredients:
For the rice:
2 cups rice
2 cups water
For the chicken:
NutriPlus Ayam Goreng Ranggup Pedas Gilerr
For the sambal geprek:
10 bird’s eye chilies
2 fresh red chilies
3 cloves garlic
½ tomato
1 tsp salt
1 tsp sugar
2 tbsp oil
1 tsp lime juice
To serve:
Lettuce, sliced cucumber, and tomato
Instructions:
1. Cook the rice: Rinse the rice and cook with water until done. Fluff and set aside.
2. Prepare the chicken: Deep fry or air fry the NutriPlus Ayam Goreng Ranggup Pedas Gilerr until crispy and golden.
3. Make the sambal geprek: Heat oil in a small pan. Add bird’s eye chilies, fresh red chilies, garlic, and tomato. Sauté until soft and fragrant, then transfer to a mortar. Add salt, sugar, and lime juice, then pound roughly to form a coarse sambal.
4. Assemble: Place rice and fried chicken in a tiffin. Spoon the sambal geprek over the chicken and gently press (“geprek”) to coat.
5. To serve: Add lettuce, cucumber, and tomato for freshness. Serve warm in a lunch tiffin for a satisfying spicy meal.
Ingredients:
For the pancake:
1 NutriPlus Classic Egg
1 cup all-purpose flour
1 cup milk
1 tbsp sugar
1 tsp baking powder
1 tbsp butter, melted
A pinch of salt
For decoration:
Apple - cut into the shape of a Santa hat
Cream cheese - for beard, mustache, and hat trim
Blueberries - for eyes
Cherry tomato - for nose
Instructions:
1. Make the pancake batter: In a bowl, whisk together NutriPlus Classic Egg, flour, milk, sugar, baking powder, melted butter, and salt until smooth.
2. Cook the pancake: Heat a non-stick pan over low heat. Pour the batter and cook on both sides until golden brown. Let it cool slightly.
3. Decorate:
• Cut apple into a triangle shape to form the Santa hat and place it on the top of the pancake.
• Use cream cheese to create the beard, mustache, and hat trim.
• Add blueberries for the eyes and a cherry tomato for the nose.
4. To serve: Arrange the Santa pancake neatly in a lunch box. Keep chilled or serve fresh for a cute, festive Christmas bento.
Ingredients:
For the stuffed eggs:
4 NutriPlus with Omega-3 Jumbo eggs
1 NutriPlus Smoke Chicken Frank, diced small
1 tbsp mayonnaise
½ tsp mustard
Salt and pepper to taste
Paprika, for garnish
Chopped chives or parsley (optional)
For the sides:
Shredded purple cabbage
Shredded carrot
Instructions:
1. Boil the eggs: Place the NutriPlus with Omega-3 Jumbo eggs in a pot of water and bring to a boil. Cook for 10 minutes, then cool in cold water and peel.
2. Prepare the chicken frank: Dice the NutriPlus Smoke Chicken Frank into small cubes. Heat a little oil in a pan and fry until lightly browned. Set aside.
3. Make the filling: Cut the boiled eggs in half and remove the yolks. Mash the yolks in a bowl, then mix with mayonnaise, mustard, salt, pepper, and half of the fried chicken frank cubes.
4. Stuff the eggs: Spoon or pipe the filling back into the egg whites. Top each stuffed egg with the remaining fried chicken frank pieces. Sprinkle with paprika and garnish with chives or parsley if desired.
5. Assemble: In a lunch box, arrange shredded purple cabbage and carrot as the base. Neatly place the stuffed egg bites on top.
6. To serve: Keep chilled until ready to eat. A colourful, high-protein lunch box perfect for any time of day.
