Cooking with my new Ninja CRISPi Pro : Salmon Percik Recipe

Got my hands on the new Ninja CRISPi PRO, so I’m getting a little creative with Malaysian flavours at home!

This time, I’m making two dishes: Salmon Bakar Percik Berkrim for the main, followed by Puding Roti Pandan Gula Melaka for something sweet.

Both recipes serve 2–3 people, using ingredients you can pick up at the supermarket. No blender or electric mixer needed—a spoon and a fork or hand whisk will do.

The salmon goes into the 5.7L glass container, while the bread pudding uses the smaller 2.3L container. Cook them one after another.

Recipe 1: Salmon Bakar Percik Berkrim

This is a shortcut creamy percik salmon using ready-made marinade, coconut cream and a little cooking cream. Serve it with rice and cucumber for a simple meal at home.

Serves: 2–3 people
Container: 5.7L
Preparation: Approximately 5 minutes
Cooking: Approximately 12–18 minutes
Setting: Bake at 180°C

Ingredients

3 salmon fillets, approximately 150–180g each

50g MAGGI Air Fryer Ayam Percik paste—half a 100g packet

75ml Kara coconut cream

25ml unsweetened cooking cream, such as Emborg

1–2 limau kasturi, for serving

Separately cooked rice and sliced cucumber, to serve

How to cook

1. Prepare the salmon. Pat the salmon dry with kitchen paper. If using frozen salmon, thaw it fully in the fridge first.
2. Mix the sauce. Stir the percik paste, coconut cream and cooking cream together in a bowl.
3. Arrange the fish. Remove the crisper plate from the cool 5.7L container. Place the salmon skin-side down, leaving small gaps between the pieces.
4. Add the sauce. Spoon the creamy percik mixture over and around the salmon.
5. Bake. Select Bake at 180°C. Check from 12 minutes and allow approximately 12–18 minutes, depending on the thickness of your salmon.
6. Check before serving. The thickest part should reach 63°C. Spoon the cooked sauce over the salmon.

Finish and enjoy. Serve on plates with a squeeze of limau kasturi, rice and cucumber.

My cooking tip: Choose salmon pieces of a similar thickness so they cook more evenly. The paste is already seasoned, so there is no need to add extra salt at the start.

Recipe 2: Puding Roti Pandan Gula Melaka

Something sweet after the salmon? This pandan bread pudding uses everyday white bread, eggs, milk and coconut cream. Bottled gula melaka syrup keeps the preparation simple.

Serves: 2–3 people
Container: 2.3L
Preparation: Approximately 8 minutes
Soaking: 10 minutes
Cooking: Approximately 20–30 minutes
Resting: 10 minutes
Setting: Bake at 160°C

Ingredients

1. 3 standard slices white bread, torn into pieces
2. 2 large eggs or 3 medium eggs
3. 150ml full-cream milk
4. 80ml Kara coconut cream
5. 1½ tbsp bottled gula melaka syrup, plus extra for serving
6. ¼ tsp pandan flavouring, adjusted to the bottle’s directions
7. 10g softened butter

How to cook

1. Grease the container. Remove the crisper plate from the cool 2.3L container. Grease the bottom and lower sides with half the butter.
2. Add the bread. Spread the torn bread evenly inside. You can leave the crusts on.
3. Mix the custard. Beat the eggs in a separate bowl with a fork or hand whisk. Stir in the milk, coconut cream, gula melaka syrup and pandan flavouring.
4. Let it soak. Pour the mixture over the bread. Gently press down with a silicone spatula so the bread absorbs the custard. Leave for 10 minutes.
5. Add the remaining butter. Dot small pieces over the top.
6. Bake. Select Bake at 160°C. Check from 20 minutes and allow approximately 20–30 minutes.
7. Check the centre. It should be set with a gentle wobble, with no liquid egg custard. If needed, continue cooking in five-minute increments. If using a food thermometer, the centre should reach at least 71°C.

Rest and serve. Leave the pudding to rest for 10 minutes, then spoon into bowls and drizzle with a little extra gula melaka syrup.

My cooking tip: Softened butter is just regular butter left at room temperature until easy to spread. Soft margarine also works here—use the same 10g quantity.

An easy cooking order

Make the pudding first, then cook the salmon while the pudding rests. That way, the salmon is freshly cooked when you sit down to eat.

Across both dishes, you’ll use 175ml coconut cream, so one 200ml carton is enough.

Cooking times are a guide. Check your food as it cooks and adjust the timing for your machine and ingredients.

Ninja CRISPi PRO launch offer :

Buy the Ninja CRISPi PRO and receive a FREE additional 2.3L CleanCrisp Glassware worth RM149.99, while stocks last. Check the current promotion and gift availability before purchasing.

Check the Ninja CRISPi PRO on SharkNinja Malaysia.

Buy at Shopee:

1. Shopee Ninja CRISPi Pro 
2. Shopee Ninja CRISPi – lesser on budget and pretty decent also

11.11 and 12.12 is around the corner. I am sure you will get pretty goo deal.