Alor Setar – Their winning dish – Lemuni Rice with Spiced Mackerel features a unique combination of Western and Malay traditional cooking methods.
The team of Muhammad Haziq Amsyar bin Zaimi and Muhammad Amirul Amir bin Md Sa’ad, both aged 15, students from SMK Penanti, Penang, proved to be the best chefs when they emerged champion with their cooking skills at the Maggi Secondary Schools Cooking Competition (MSSCC) 2018 National Grand Finale held at Hotel Grand Alora, Alor Setar, Kedah.
Their winning dish – Lemuni Rice with Spiced Mackerel served with Jantung Pisang dan Salad Pucuk Paku – features a unique combination of Western and Malay traditional cooking methods.
As champions, they took home the coveted MSSCC Cup, cash RM3,000, an exclusive opportunity to be interviewed on national television, and a 3-day/2-night culinary adventure trip to Kuching, Sarawak.
Coming in second place was the team of Nor Mashitah binti Rani and Khairunieha binti Khairuddin, both aged 15, from SMK Sura, Dungun, Terengganu, who created their very own Burger Nasi Kerabu. They received RM2,000 cash prize.
Meanwhile, Mas Skadauf Abdullah Sani and Muhammad Syaqirul Alim Haspul Anuar, both aged 15, from SMK Syed Ibrahim, Pendang, Kedah, came in third, bagging a cash prize of RM1,000.
A total of 15 teams of students aged 13-15 represented their respective states from across Malaysia in the National Grand Finale. Based on the theme, ‘You and Maggi. Cook the Difference’, participants were encouraged to make a difference by adopting healthier lifestyles through cooking.
The theme for this special challenge was “Hebatkan Nasi Goreng dengan Maggi Cukup Rasa”. Participants were required to prepare tasty and healthy versions of Nasi Goreng, one of Malaysia’s most popular dishes, together with a mystery protein and fibre source. The students’ creativity, speed and culinary knowhow were truly put to the test as they only had 45 minutes to outdo each other and whip up their best nutritious Nasi Goreng dishes using Maggi Cukup Rasa.
The grand finale saw young and talented chefs using healthier cooking techniques and alternative ingredients in a bid to whip up nutritious and tasty dishes that impressed the judges.
Maggi, Nestle Malaysia business executive officer Geetha Balakrishna said, “Beyond just another cooking competition, MSSCC also encourages budding chefs to adopt healthier cooking and eating habits in a fun and interactive way.
The Ministry of Education co-curricular and arts division director Rozainum binti Ahmad said, “This competition is also one way of supporting our education agenda, which is based on the development and strengthening of skills to nurture young talents in the culinary field.
“Besides developing students who are creative, innovative and prepared to face challenges, MSSCC creates an awareness about the importance of nutritious and well-balanced meals in life. I certainly hope that this successful programme continues to grow from strength to strength in years to come.”
The Maggi Secondary Schools Cooking Competition (MSSCC) was introduced in 1997 with the aim of cultivating an interest in cooking among secondary school students whilst raising awareness on the importance of eating a balanced diet. This year’s competition marked the 22nd year of collaboration between Maggi and Ministry of Education Malaysia.
