Top 10 World Cup snacks

There is no better way to enjoy the FIFA World Cup 2014 than with a group of friends in the comfort of your own home. Kuali and StarMetro show you how to throw a memorable party with these simple but delicious snacks that we tried out ourselves. Not only will they keep hunger and sleepiness at bay during the early hours of the morning, these tasty tidbits will also give everyone the energy they need to cheer on their favourite teams all night long.

1. Spiced Almonds & Cashew


In a bowl, mix two teaspoons of cayenne powder, three teaspoons of chilli powder, one teaspoon of paprika, one teaspoon of garlic powder, two teaspoons of cinnamon powder, sugar and salt to taste, together.

In a separate bowl, whisk one egg white until frothy. Add 250gm of roasted almonds and 250gm roasted cashew nuts into the egg white and mix. Then, add the spices and keep mixing, to evenly coat the nuts. Spread the nuts on a baking tray in a single layer.

Bake in a pre-heated oven at 130 degrees Celsius, for 45 minutes or until golden brown and fragrant. Cool for one hour, and store in an air-tight container.

Make these ahead of time. These crunchy bites are ideal for snacking in the wee hours of the morning, while cheering on your favourite team.

For those who love the taste of garlic, do the same as above, using 250gm roasted almonds, 250gm roasted cashew nuts, four teaspoons of garlic powder, two teaspoons of fennel powder, two teaspoons of cumin powder, one teaspoon of cayenne powder, one egg white, salt and sugar to taste. – ESTHER CHANDRAN

2. Murtabak Mee

Cook one packet of instant noodles until soft and drain the water.

In a bowl, add two large eggs (beaten lightly), a little noodle seasoning, one medium chopped onion, one sliced red chilli, 1 sliced chicken/beef sausage and set aside. Then, add the noodle into the egg mixture and mix well. Divide the mixture into two portions.

Add a little cooking oil into a frying pan. Coat and heat the entire pan with oil. Then, pour a portion of the noodle mixture into the pan and fry until both sides are cooked and slightly brown. Serve immediately. – YUHALINI POOPALASINGAM

3. Tuna on Crackers

Combine 5cm finely diced cucumber and one finely diced medium onion in a small bowl.

Marinate with salt for two minutes and rinse with water.

By doing this, the cucumber and onion will stay crunchy. Place cucumber and onion in a big bowl and add one can of tuna. Mix well. Add two tablespoons of mayonnaise and 1/2 teaspoon of pepper. Mix well. Serve with crackers. – IVY LEONG

4. Strawberry Jelly with Nata de Coco and Longan

Follow the instructions on the gelatin mix box to make the jelly. While the mix is still hot, pour into prepared moulds containing longan and Nata de Coco.

Refrigerate for four hours, or as per instructions on the box. Garnish with strawberries before serving.

This luscious and refreshing dessert can be made in advance and savoured when it is time for kick-off. – ESTHER CHANDRAN

5. Smores

Take two cream cracker or graham crackers and spread two teaspoons of chocolate hazelnut spread on one side of a cracker.

Then arrange four to five marshmallows on top of the cracker (with the spread). Heat in microwave for about 15 to 20 seconds or until marshamallows melt slightly.

Put the other cracker on top of the melted marshmallows and press it down. – SHAQIRAH KAMAL

6. Roti canai

This simple yet appetising Malaysian favourite is usually eaten with dhal, chicken curry or fish curry.

For a sweet treat, simply sprinkle some sugar, spread kaya or conden-sed milk on it. This snack will definitely keep your tummy full for those long nights.

You can buy pre-packed roti canai from the supermarket or tapau from your favourite mamak restaurant.

7. French toast

In a medium shallow bowl, whisk two eggs and one cup of low fat milk. Add a few drops of vanilla essence, 1/4 teaspoon of salt, 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground pepper and mix well.

Heat a medium-sized skillet and melt two tablespoons of butter. Soak four slices of whole grain or wholemeal bread, one slice at a time in the egg mix (make sure you coat both sides) and place on the skillet. Cook until golden brown, approximately two to three minutes on each side. Serve with honey or fruits on the side. – AIDA AHMAD

8. Chocolate Hazelnut Mug Cake

In a medium bowl, mix two tablespoons of brown sugar, one tablespoon of cocoa powder, five tablespoons of low fat milk, two tablespoons of vegetable oil and two tablespoons of hazelnut spread until emulsified. Then, slowly fold in four tablespoons of self raising flour. Mix well until almost free of lumps.

Add one egg and mix well. Pour mixture into a standard size mug and microwave on high for two minutes. Remove from microwave and sprinkle sea salt. Serve warm. – AIDA AHMAD

9. Mushrooms, Chicken and Cheese Spring Rolls

Put two tablespoon of olive oil in a frying pan over a medium to high heat. Add one tablespoon minced garlic, 1/2 a chopped onion and stir-fry until fragrant (about one minute).

Add 3/4 cups of sliced mixed mushrooms (shitake, button, cremini, enoki), 3/4 cup of chicken sausages and fry for another three to four minutes.

Add 1/2 cup of cheese, and sprinkle some black pepper over the filling. Remove from heat and allow to cool.

Take a spring roll wrapper and put it on a flat surface. Place it at an angle, so that it looks like a diamond. 

Spoon two tablespoons of the filling, and add some diced cherry tomatoes on top. Fold the wrapper to enclose the filling. Fry the spring rolls until golden brown for about two to three minutes.

Drain on paper towels and keep warm. Serve with chilli sauce or a mustard dip. – SYAZWIN HAYATI

10. Nachos with Chunky Salsa

In a medium bowl, combine three chopped tomatoes, 1/4 cup of chopped white onion, 1/4 cup of chopped cilantro, two cloves of minced garlic, one tablespoon of lime juice, one chopped green Jalapeno pepper and 1/4 teaspoon of salt. Mix well and refrigerate for 20 minutes.

Then serve with sour cream, cheese dip and nachos. This snack is addictive and makes good company while you tune in to the game. – KHAIRINAH CHUMARI

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