Crispy Salted Egg Cornflakes Recipe

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Crispy Salted Egg Cornflakes: Malaysia's Addictive Snack

This Salted Egg Cornflakes recipe is Malaysia's ultimate crunchy snack - sweet, spicy, and bursting with rich salted egg flavor! The magic happens when crispy cornflakes get coated in a buttery salted egg sauce with aromatic curry leaves and fiery bird's eye chilies. Perfect for Raya open houses, movie nights, or as an addictive teatime treat.

What makes this version special? We use both salted egg paste for intense flavor and fresh chilies for real heat. The curry leaves add that authentic Malaysian aroma while the oven-baking method ensures every piece stays wonderfully crisp. Ready in under 30 minutes with just 6 ingredients!

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Salted Egg Cornflakes Recipe

Ingredients

  • 200g cornflakes (original flavor)
  • 80g butter (about 1/4 block)
  • 2 tbsp chili powder (adjust to taste)
  • 4 tbsp brown sugar
  • 3/4 packet salted egg paste (any brand)
  • 8 bird's eye chilies (cili padi)
  • Handful of fresh curry leaves

Note: For less spice, remove chili seeds. Want extra crunch? Add 50g roasted cashews.

Equipment

  • Baking tray
  • Parchment paper
  • Mixing bowl
  • Non-stick pan
  • Spatula

Tip: Read reviews of the best ovens for baking snacks if you need consistent results.

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Step-by-Step Instructions

1. Prep Ingredients

Preheat oven to 150°C. Line baking tray with parchment paper. Slice bird's eye chilies thinly (wear gloves if sensitive to spice). Separate curry leaves from stems.

2. Melt Butter

In a pan over low heat, melt butter with curry leaves until fragrant (about 2 minutes). The leaves will infuse the butter with amazing aroma.

3. Make Sauce

Add salted egg paste, chili powder, and brown sugar. Stir continuously until mixture bubbles (about 3 minutes). The sauce should thicken slightly.

4. Coat Cornflakes

Remove from heat. Immediately add cornflakes and sliced chilies. Gently fold until all pieces are evenly coated with the golden sauce.

5. Bake to Crisp

Spread mixture on prepared tray in single layer. Bake for 15-20 minutes, stirring halfway. Watch closely after 15 minutes to prevent burning.

6. Cool & Store

Let cool completely (it crisps up as it cools). Store in airtight container at room temperature for up to 2 weeks - if it lasts that long!

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Pro Tips for Perfect Salted Egg Cornflakes

Sauce Consistency

If sauce becomes too thick, add 1 tsp water. Too thin? Cook 1 minute longer. Ideal consistency coats the back of a spoon.

Spice Control

For kid-friendly version: omit fresh chilies and reduce chili powder to 1 tsp. Add more sugar if needed.

Extra Crunch

Add 50g roasted peanuts or cashews with the cornflakes. The nuts absorb the salted egg flavor beautifully.

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Frequently Asked Questions

Can I use microwave instead of oven?

Yes! Microwave on high in 1-minute intervals, stirring between, for 3-4 minutes total. But oven gives more even crispness.

Where to buy salted egg paste?

Available at all Malaysian supermarkets (Aeon, Tesco, etc.) in the sauce aisle. Popular brands include Dragonfly and Kwong Cheong Thye.

Why are my cornflakes soggy?

Usually from: 1) Not baking long enough 2) Storing before completely cool 3) Too much sauce. Reduce sauce by 1/4 next time.

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For perfect results every time, check our oven reviews to find equipment that maintains precise temperatures.