130 Years Ebook

has

in

From our grandma’s secret

recipe,

our

mom’s

our sibling’s

or that time when we had our first cracker & tuna experience.

Ayam Brand has been a part of everyone’s life at some point in time and it is sure to remind you of the taste of home.

CHEF DATO' FAZLEY YAAKOB

I’m a big fan of all Malaysian food, and it’s important that we celebrate all things Malaysian. I’m inspired to share these recipes so that everyone has a chance to try them. I hope that everyone has a chance to try these recipes and that they pick up their love and passion for all things that make up who we are as Malaysians, from the music, culture, and to the food.

There have been many instances where I lived, studied, or worked abroad and I would always look for Malaysian food to remind me of home.

“Any memorable memories with Ayam Brand?”

My late father is a big fan of sardines and so we used to pack Ayam Brand Sardines for our trips overseas, no matter if they were long or short trips. One time, when my family and I were staying in Los Angeles, my mum made us sardine curry puffs. I learnt later that she brought Ayam Brand Sardines over from Malaysia just for that.

“What inspired you to make the recipe? And why does it remind you of “Taste Of Home”

@fazleyyaakob

COCONUT SARDINES LEMPENG WITH SAMBAL BAKED

by Dato’ Fazley Yaakob @ fazleyyaakob

For

• 1 can

• 1/2

• 1/2 cup

• 1/2

• 1 egg

• 1/2 cup

Sardines

1 tie of coriander

A pinch

COCONUT SARDINES LEMPENG WITH SAMBAL BAKED BEANS by Dato’ Fazley Yaakob @fazleyyaakob

For Sambal Baked Beans

• 1 can of Ayam Brand Baked Beans in Tomato Sauce

• 5 shallots

1 onion

• 5 cloves of garlic

• 1/2 inch of shrimp paste

4 green chillies

• 2 red chillies

50g of chilli paste

1 onion (sliced)

2 Calamansi (Kasturi)

LAKSA ASAM PEDAS SARDINES

by Dato’ Fazley Yaakob @ fazleyyaakob

Laksa

Laksa

LAKSA ASAM PEDAS SARDINES

by Dato’ Fazley Yaakob @fazleyyaakob

Set B:

• 1/2 tsp of halba

• 2 lemongrass sticks, smashed

• 4 okra

• 2 cups of water

• 1/2 cup of tamarind juice (concentrated)

• 1 bunga kantan

• 1 daun kesum

• Frying oil

Sugar

salt

CORN KUIH BAKAR

by Dato’ Fazley Yaakob @ fazleyyaakob

CORN KUIH BAKAR

by Dato’ Fazley Yaakob @fazleyyaakob

HARRAZ

“What inspired you to make the recipe?

I grew up eating Ayam Brand products since it was what my parents were accustomed to since they were young. In fact, Nasi Goreng Sardin is their favourite dish and it became my favourite too. But that’s not all, I created my own Chilli Tuna Pasta recipe and when I shared it online, my followers were raving about it, saying how it is the best Chilli Tuna Pasta they have ever tried.

“Any memorable memories with Ayam Brand?”

Once, in conjunction with the International Day celebrations, I prepared my Chilli Tuna Pasta for the school.

What was memorable was that half of the people came back for more even though it was quite spicy, and kids aged 7 to 9 would come up to me with watery eyes saying that it was delicious despite it being spicy. The teachers and parents even brought containers to bring some home, and they even asked for the recipe so that they could recreate it for their families.

@danish.harraz

CHILLI TUNA PASTA

by Danish Harraz @danish.harraz

CHILLI TUNA PASTA

by Danish Harraz @danish.harraz

DANISH’S SARDINE FRIED RICE

by Danish Harraz @danish.harraz

• 1 can

• 1 can of

•

• 250g

• 6

•

DANISH’S SARDINE FRIED RICE

by Danish Harraz @danish.harraz

• 1 tbsp of chilli

(can adjust the taste

• Cooking

• Salt to taste (Can add a little chilli padi if you prefer it more

“What inspired you to make the recipe?

I am inspired by the things I know and cooking pantry meals that are comforting and delicious.

I learnt a lot about home cooking from my mum and grandmother, and from using what was in the pantry. Cooking with Ayam Brand makes every meal simple, accessible and delicious, and that is the essence of a good meal that feeds the family.

“Any memorable memories with Ayam Brand?”

We travelled a lot as I was growing up and sometimes we want to take a piece of home with us during our travels. My fondest memory is of us cooking Sardine Curry in Cape Town, South Africa because we missed Malaysian food so much. My dad brought a hot plate and we made the best Sardine Curry with rice, and now whenever I travel, I often bring something from Ayam Brand with me.

@ilisulaiman

FISH BIRYANI

by Ili Sulaiman @ilisulaiman

FISH BIRYANI

by Ili Sulaiman @ilisulaiman

INGREDIENTS

• 2 cans of Ayam Brand Mackerel in Tomato Sauce 425g

Masala Paste

• 4 tbsp of vegetable oil

• 3 medium-sized red onions, sliced

• 4 garlic cloves, sliced

• 2 tsp of ginger, sliced

• 2 green chillies, cut into chunks

• 7 dried red chillies, deseeded and washed (reduce if you want it less spicy)

• 1 tbsp of coriander seeds

• 1/4 cup of mint leaves

• 1/4 cup of coriander leaves and stalks

• Water to help blend

PREPARATION STEPS

Biryani Sauce

• 3 tbsp of Ayam Brand Tomato Puree

• 1 box of Ayam Brand Coconut Milk 200ml

• 1 tbsp of ghee

• 1 cinnamon stick

• 2 cardamom pods

• 2 bay leaves

• 4 garlic cloves

• 1 tbsp of garam masala

• 1 tsp of turmeric

• 1 tbsp of coriander powder

• 1 tbsp of salt (more to taste)

• 100ml of water

Biryani Rice

• 4 cups of Basmati Rice, soaked in water for 30 minutes

• 2.5 liters of water in a large pot

• 1 tbsp of salt Garnish (To Cook)

• 4 tbsp of ghee

• 2 tbsp of vegetable oil

• 2 cups of fresh mint leaves

• 1 cup of cashew nuts

• 10 small shallots, sliced thinly (To Sprinkle)

• 1 lemon, sliced thinly

• Fresh coriander

1. To prepare the garnish, in a large pot or wok add in ghee and oil and fry sliced shallots until golden brown, remove and set aside. Fry the mint leaves until crispy in the same oil, and do the same with the cashew nuts. Fry until slightly brown. Reserve the oil for the masala paste.

2. Prep the Masala Paste: In the same pot/wok, add in the red onion and fry for 5 minutes until it is slightly brown before adding the garlic, ginger, green chillies, red chillies and coriander seeds. Continue to cook for 2 - 3 minutes. Remove and add to the blender with the mint, fresh coriander and water and blend until smooth. Masala paste is ready to keep aside.

3. In the same pot/wok, add in the ghee and heat up the pan before adding the spices (cinnamon, cardamom pods, clove, bay leaves), before adding the masala paste. Then add tomato puree, turmeric, garam masala powder and coriander powder, water and sauté and cook for 10 - 15 minutes before adding the coconut milk. Once thickened, add in the 2 cans of mackerel fish along with the tomato sauce and let it simmer for 5 minutes. Season with salt and adjust accordingly.

4. To make the rice, add salt to a large pot of water and bring to a boil before adding the basmati rice that has been soaking for 30 minutes prior. Cook for 8 minutes until the rice is cooked and drain excess water and return rice into the pot, place the sliced lemon on the rice and cover with a lid and let the rice steam in its own heat.

5. To assemble the biryani, remove the sliced lemon from the rice. Prepare a big deep dish (casserole dish) and add in 1/4 of the rice followed by a ladle or two of the fish masala/curry and sprinkle some mint, fried shallots and cashew nuts. Repeat this step over, just like layering a lasagna (rice, curry, toppings) until you reach the top, and lastly add in sliced lemon and fresh coriander for the final garnish.

VEGAN RENDANG

by Ili Sulaiman @ilisulaiman

VEGAN RENDANG

by Ili Sulaiman @ilisulaiman

INGREDIENTS

Blended Ingredients

•3 medium-sized red onions

• 2 garlic cloves

• 3 sticks of lemongrass, thinly sliced

• 7 fried chillies, with seeds removed and soaked in hot water

• 1/2 tsp of turmeric

• 2 tsp of ginger

• 2 tsp of galangal

• 3 hard fruit

Other Ingredients

• 2 cans of yumeat Plant-Based Luncheon Meat 360g

• 2 cans of Ayam Brand Whole Mushrooms 420g

• 2 tbsp of Ayam Brand Kerisik Kelapa

• 300ml of Ayam Brand Coconut Milk

• 1 large turmeric leaf

• 3 kaffir lime leaves

• 1 asam keping

• 200ml of water

PREPARATION STEPS

• 1/2 tbsp of palm sugar or brown sugar

• 1 tbsp of curry powder

• 1 tbsp of salt

• 6 tbsp of vegetable oil

Garnish

• Turmeric leaves, sliced thinly

• Nasi Impit (boiled, cooled and cut into cubes)

the mushrooms from the can and cut up the plant-based luncheon meat to be about the same size as the mushrooms and set aside.

a blender, blend all of the blended ingredients until smooth and set aside.

a pan, add in the vegetable oil and fry the plant-based luncheon meat for around

minutes until

brown. Then, remove and set aside.

ingredients and sauté for 10 minutes before adding the curry powder

the same pan, add in the

cook for another 5 minutes, stirring continuously until the ingredients are fragrant and have darken in colour.

in the coconut milk and water, kaffir lime leaves, asam keping, salt, sugar and kerisik kelapa. Cook for another 2 - 3 minutes until well combined.

in the mushrooms and plant-based luncheon meat along with the turmeric leaves and stir to combine and cook for another 5 - 10 minutes until the rendang gravy thickens.

with thinly sliced turmeric leaves and serve with Nasi Impit.

PINEAPPLE AND COCONUT PIE

by Ili Sulaiman @ilisulaiman

COCONUT PIE

by Ili Sulaiman @ilisulaiman

by Naim Yusni @naimyusni

by Azwan Suzairy bin Asri @cikgu.ragaman

by Dr Nur Adila Zawawi

by Thavamani. M

by Vinishaa

Rina Wazif

rinawazif

80ml of Ayam Brand

Milk

1 can of Ayam Brand Saba Flakes in Chilli

80g of rice

1300ml of water

1 inch of cinnamon

1 star anise

2 cloves of garlic

1/2 inch of ginger, cut finely

Salt to taste

1 tbsp of fried onion

2 spring onion,

STEPS

1. In a small pot, combine rice, water, cinnamon, star anise, ginger, and garlic and bring it to a boil.

Reduce the heat and stir occasionally, and bring it to a boil again.

Add the Ayam Brand Coconut Milk and boil for another 10 - 15 minutes.

salt to taste.

with some Ayam Brand Saba Flakes in Chilli, spring onion and fried onion.

MACKEREL IN SHAKSHUKA

by Joanne Wong Choi Ying @ osaka_oyuro

• 1 can of Ayam Brand Mackerel in Tomato Sauce

3 tbsp (45ml) of extravirgin olive oil, prepare extra for drizzling

1 medium-sized onion, thinly sliced

1 large red pepper

2 to 3 cloves of garlic, thinly sliced

1 1/2 tablespoons (15g) of sweet Hungarian or smoked Spanish paprika

1 peeled tomato, whole

Kosher salt and freshly ground black pepper

A large handful of minced cilantro, parsley, or a mix

large eggs

STEPS

Heat a large oven-safe sauté pan over medium high heat.

When the pan is hot, add oil, onion, bell pepper, and garlic and sauté until vegetables are soft and fragrant.

Mix in tomatoes and tomato sauce, and lower heat to medium low to simmer until mixture is slightly thickened.

Gently stir in the Ayam Brand Mackerel in Tomato Sauce and turn off the heat.

Create craters in the mixture and crack an egg into each one.

Transfer the sauté pan to the oven and bake for about 15 minutes or until the top of the eggs have turned white.

Remove the pan from oven and serve with bread.

by Khadijah binti Mohd Abd Hakim @ doojaaaa

by Jessica Git Tse Czee @jessica.huiqi_

STEPS

BAKED BEANS

ROLL

by Thang Eng Hong

flour

salt.

by Khairunnisa Yusoff

SPAGHETTI

SABA

by Yumni Lokman @ yumnilokman

julienned

until

and cook until soft.

in

Virgin

by Jane Tan

eggieyeen_fitness

PREPARATION STEPS

1.

of yumeat Plant-Based Luncheon

into 3 equal

of yumeat Plant-Based Luncheon

create a cut

each

to create a

EASY

by Poon Wei Leng @ xweilengx

can of Ayam Brand Saba Flakes in Extra Virgin Olive Oil

cup of Ayam Brand

PREPARATION STEPS

1. Crack the eggs and beat them until smooth.

Remove the Ayam Brand Saba Flakes in Extra Virgin Olive Oil from the can and drain out the olive oil.

Heat up frying pan with one spoon of olive oil or butter.

Pour in the eggs when the olive oil or butter is heated.

When the eggs are almost cooked, add in the saba flakes in the middle of the eggs.

side of the

over to cover the saba

Remove the omelette from the pan when both

or light brown and serve.

TUNA CHEEZY MELT

by Sherlyn Chew @ sherlynchew

of

of of

PREPARATION STEPS

each slice of bread.

slices of cheddar cheese on top of the bread.

the Ayam Brand Tuna Mayonnaise on top of

tomato slices and Ayam Brand

put on

at 370°F for 8 minutes, flipping

the

MINI PUFF TUNA PIZZA

by Farahim Saad @ fvrvhimhome

or

with

and place

Brand

1 can of Ayam Brand Baked Beans in Tomato Sauce

1/2 can of Ayam Brand Sweet Cup Corn

2 spoons of ghee or cooking oil

1/2 golden onion, cubed

3 cloves of minced garlic

1 stalk of cilantro

green chillies, sliced

tbsp of curry powder, meat flavoured

1/2 tbsp of chilli powder

1 tbsp of garam masala

100g of minced meat of your choice

for taste

PREPARATION STEPS

1. In a heated oiled pan, add in golden onion, garlic and green chillies. Mix till fragrant.

Add in curry powder, chilli powder and garam masala and mix. Add some water if needed.

Add in minced meat and cook well.

Once the meat is cooked, add the Ayam Brand Baked Beans in Tomato Sauce and Ayam Brand Sweet Cup Corn into the pan. Add salt to taste.

Simmer for a while, add in cilantro and serve.

TUNA PASTA

by Dr Angel Ho @ Yingzangel

can of Ayam Brand Whole Kernel Corn, drained

can of Ayam Brand Baked Beans Light

1 can of Ayam Brand Tuna Mayonnaise Light

brown onion, finely chopped

of crispy grilled

strips

of pasta

PREPARATION STEPS

1. Cook 250g of pasta until al dente.

Drain the pasta water and place the pasta into a bowl.

MIx in onion, Ayam Brand Whole Kernel Corn, Ayam Brand Baked Beans and Ayam Brand Tuna Mayonnaise with the pasta.

up the food in an air fryer.

with small strips of seaweed.

by Dr. Afifah Tawfek

1.

of

a medium-sized bowl, mince the sardines with a fork, marinate it with a pinch of salt and

lime

air-fry the corn tortilla wraps to

CHEESY TUNA BREAD PIZZA

by Azalia Suhaimi @ azaliasuhaimi

• 1 can of Ayam Brand Tuna Flakes in Water

• 1 can of Ayam Brand Sweet Cup Corn

1 cup of red onions, chopped

1 cup of shredded mozzarella cheese

Bread

Butter, to spread

PREPARATION STEPS

1. Mix a bowl of Ayam Brand Tuna Flakes in Water with some chopped red onions.

2. Spread butter on a slice of bread.

Spread the tuna mix on that bread.

4. Sprinkle a generous amount of shredded mozzarella cheese on top of the tuna on that bread.

5. Put it in an airfryer, and let it cook at 200˚C for about 5 minutes.

by Bell Fikry @ bellalunafky

• 1 box of Ayam Brand Coconut Milk 200ml

• 1 can of Ayam Brand Chilli Tuna, flaked

• 200g of spaghetti, cooked al dente

• 3 tbsp of oil

50g of prawns, shelled and cleaned, diced finely

2 tbsp of chilli paste

1/2 tsp of turmeric

3 tbsp of of fish curry powder

3 tbsp of dried fried grated coconut

2 tsp of tamarind pulp

400ml of water

PREPARATION STEPS

1. Heat oil in a pot and once the oil is heated, sauté the finely ground ingredients with the curry powder paste, chilli paste and turmeric until aromatic.

2. Add in the prawns and the Ayam Brand Chilli Tuna. Stir-fry briefly on high heat. Pour in the tamarind pulp, water and Ayam Brand Coconut Milk.

3. Season with salt and sugar to taste. Let it reduce until it thickens. Set aside.

1. To serve the Laksa Johor, place the cooked spaghetti in a bowl and slowly pour the thick gravy on top. Garnish with some bean sprouts, onions, basil and cucumber.

You can add on the side some sambal belacan and lime.

KIMCHI JIGGAE

TUNA

by Nur Fatheen Syamimie binti Mohd Sani @ fatheensani

PREPARATION STEPS

oil to a pan and fry the kimchi.

•

Brand Tuna Flakes in Water

can of

1/2 cup of kimchi, cut into small pieces

1/2 cups of water

1/2 cup of kimchi juice (from the kimchi jar)

of salt

of sesame

piece of soft

cloves of garlic,

of soy

spring onion,

of rice cake,

Brand Tuna Flakes in Water and stir

for 5 minutes.

and kimchi broth to the mix and bring to a boil.

cake and boil for another 10 - 15 minutes.

salt

soft tofu and spring onion.

a bowl of rice on the side.

by Zuhira Mohd @ zuhira_mohd

by Bernice Tan

• 1 can of Ayam Brand Tuna Flakes in Sunflower Oil, drained

• 50g of lettuce

• 1 cup of cherry tomatoes

• 1/2 cup of toasted sunflower seeds and pumpkin seeds

dressing:

1 cup of of extra virgin olive oil

• 1/4 cup of balsamic

PREPARATION STEPS

1. In a bowl, mix the extra virgin olive oil and balsamic vinegar. Season it with salt and pepper to taste.

2. In a separate bowl, toss the lettuce, cherry tomatoes, Ayam Brand Tuna Flakes in Sunflower Oil and seeds together.

3. Add in the dressing and mix together.

Keep in the container overnight or eat straight away.

by Siti Nurjafiqah Binti Mohd Jamal

STEPS

TOMATO SARDINES WITH LEMPENG

by Norleyana

can of Ayam Brand Sardines in Tomato Sauce, drained and set the sauce

cup of flour

Salt

red onion, sliced

cloves of garlic, sliced

dried chillies

PREPARATION STEPS

1. Blend flour, water and salt.

On a hot pan, pour some of the mixture to make the lempeng. Cook and set aside.

Blend onion, garlic and dried chillies.

On a pan, cook the Ayam Brand Sardines in Tomato Sauce till slightly crispy and set aside.

Pour the onion blend and cook till fragrant.

Pour in the tomato sauce from the can and the fried sardines. Add salt if needed.

Stir till combined. Serve with lempeng.

SWEET AND SOUR PLANT-BASED LUNCHEON WITH PINEAPPLE CHUNKS

by Teoh Wei Ling

INGREDIENTS

• 190g of yumeat Plant-Based Luncheon Meat, cut into bite-sized pieces

• 150g - 200g of Ayam Brand Pineapple Chunks, cut into small or desired sizes

• 50g of Ayam Brand Sweet Cup Corn

• 50g of Ayam Brand Processed Peas or Garden Peas

• 2 stalks of scallions, only the white part, cut into 2 inch length

• 2 cloves of garlic, finely chopped

• 1 onion, halve the onion and slice it into half moons or desired cuts

• 1 tomato, halve or quarter the tomato and cut into small or desired sizes

• Enough of cooking oil for deep frying

Frying Batter for Plant-Based

Luncheon Meat:

• 50g of all-purpose flour

• 50g of corn starch flour

• 1/2 egg

• Enough of cooking oil for deep frying

Sweet and Sour Sauce:

• 1 1/2-2 tbsp of tomato ketchup

• 1 1/2-2 tbsp of chilli sauce

• 1 tsp of plum sauce

• 1/2 -1 tsp of vinegar

• 1/2 tsp of Lea & Perrins Worcestershire sauce (optional)

• 1 tsp of oyster sauce

• 1 tsp of corn starch

• 1 tsp of sugar

• 2-3 tbsp of water

PREPARATION STEPS

Sweet and Sour Sauce

1. Mix the sweet and sour sauce ingredients well first and then cook the sauce.

2. Put all the ingredients into a small saucepan and heat over medium heat. Once it comes a gentle boil, turn off the heat and set aside.

Frying the Plant-Based Luncheon Meat

1. Cut the plant-based luncheon meat into bite-sized pieces. Marinate them with the egg.

2. Coat with corn starch and all-purpose flour mixture for 5-10 minutes before frying. Make sure they are well coated and dust the excess off.

3. Heat a wok filled with enough of cooking oil for deep frying over high heat. When it becomes very hot, fry the plant-based luncheon meat until golden brown.

4. Remove with a sieve into a wire basket or rack.

Bringing it all together - Sauce and Plant-Based Luncheon Meat

1. Heat some oil in wok over high heat. When hot, stir fry the chopped garlic and onion until light brown and fragrant.

2. Add the tomatoes and stir fry until the tomatoes begin to soften.

3. Put in diced pineapples, sweet corn and processed peas or garden peas and stir fry for a few seconds until they start to soften.

4. Pour in the cooked sauce and as soon as the sauce thickens, transfer the plant-based luncheon meat into the wok and stir well with the sauce until all are evenly coated in sauce.

5. Add in the chopped scallions, do a few quick stirs, dish out and serve the plant-based luncheon meat hot with steamed white rice.

SARDINE MASALA

by Geetha

• 1 can of Ayam Brand Sardines in Tomato Sauce 425g

Green chillies

1 onion

Oil to fry

1 tsp of chilli powder for extra spice (optional)

1 small tsp of tamarind juice

Ready-made chapati

PREPARATION STEPS

1. Heat the oil and sauté onion with green chillies.

2. Add Ayam Brand Sardines in Tomato Sauce and stir with the ingredients and add 1 teaspoon of chilli powder and stir well.

3. Finally add the tamarind juice and serve with chapati.

PARTY SPECIAL BAKED BEAN TORTILLA PIZZA

Min Min

INGREDIENTS

• 1 can of Ayam Brand Baked Beans in Tomato Sauce 425g

• Tortilla Bread

• 1 red bell pepper, sliced

• 1 tomato, roughly chopped

• 1 purple cabbage, sliced

• 1 cup of grated cheese

• 1 tsp of margarine, melted

PREPARATION STEPS

1. Grease the frying pan with some margarine.

2. Place a tortilla on the frying pan, then spread the Ayam Brand Baked Beans in Tomato Sauce all over the tortilla.

3. Add on the baked beans, red bell peppers, tomatoes and purple cabbage.

4. Add on the grated cheese.

5. Cover the pan with a lid.

6. Cook on low heat for 8 minutes until the cheese is melted.

Nur Damia

STEPS

by Shemalatha

1 can of Ayam Brand Sardines In Tomato Sauce

cloves of garlic, peeled and thinly sliced

small shallots (can be substituted with a small red onion), peeled and thinly sliced

small tomato, sliced in wedges

of white

red chilli (optional),

PREPARATION STEPS

1. In a wok, heat the vegetable oil over medium heat and sauté the sliced garlic, shallots, big red chilli and tomato for around 4 minutes until fragrant.

Put in the Ayam Brand Sardines in Tomato Sauce and add white ground pepper and salt.

Continue to simmer until the sauce thickens for around 10 minutes.

and

by Margaret Seet

STEPS

by SIti Noor Hasniza binti Mohd Kader

• 1 box of Ayam Brand

Milk

1 red onion, sliced

2 onions, sliced

1 garlic, sliced

2 cloves of ginger, sliced

Shrimp and fish spices

2 medium-sized potatoes

1/3 carrot

1 cup of green beans

1 tbsp of salt

PREPARATION STEPS

1. Heat the pan with oil and add the red onions, onions, garlic and ginger.

2. Sauté until fragrant. Then, add the shrimp and fish spices along with half a cup of water and cook until the oil separates from the mixture.

Add in half a cup of water again and cook until the oil separates, repeating this step twice.

Add 300ml of water and let it boil.

Add potatoes and cook until slightly tender.

Add shrimp, carrot and beans.

Add the box of Ayam Brand Coconut Milk and season with salt, then cover for a few minutes before serving.

by Victoria

by Karen Phang Kai Ling

box of

Brand

Trim Milk

medium-sized

intact

of a

chilli

of

STEPS

1. Blend the garlic, red chilli and lemongrass to form a paste.

2. Heat oil in a wok and sauté the paste until fragrant.

3. Add Ayam Brand Coconut Trim Milk and cook until it simmers.

Add

prawns, a pinch of salt and stir well.

CURRY

by Syuhaida Yusof

• 1 can of Ayam Brand Sardines in Tomato Sauce

• 1 box of Ayam Brand Red Curry Paste

• 1 Holland onion

• 2 cloves of garlic

• 3 small chillies

Parsley

PREPARATION STEPS

1. Mash the Ayam Brand Sardines in Tomato Sauce lightly.

2. In a pan, heat up the oil and sauté the Holland onion and garlic until fragrant.

3. Add the Ayam Brand Red Curry paste and water where necessary, letting it come to a boil.

4. Add the mashed sardines along with the sauce from the can.

5. Stir and add some water, adjusting according to preference.

Add the chillies and parsley before serving.

Isya Sandra

POT LUCK TUNA PASTA BAKE

by Hemala Devaraj

• 2 cans of Ayam Brand Chilli Tuna

• 250g of pasta

• 200g of grated cheese

• 1 small onion, grated

• 1 tbsp of dried parsley/ oregano

In a separate bowl/jug:

1 egg

200ml of whipped/ cooking cream

• 1/2 tsp of salt

1/2 tsp of black pepper

Baby spinach (optional)

PREPARATION STEPS

1. Pre-heat the oven to 200˚C. Cook and drain the pasta and place it in an ovenproof dish.

2. Add the Ayam Brand Tuna Flakes Spicy in Olive Oil, grated onion, half of the grated cheese and dried parsley/oregano to the pasta.

3. Mix the egg, whipped cream, salt and black pepper in a separate bowl. Add this to the pasta and mix well.

4. Add some baby spinach on top of the mix to elevate the dish (optional).

5. Sprinkle the remaining grated cheese on top. Pop it into the pre-heated oven for 10-15 minutes until cheese is bubbling and golden.

by Nur Zulaika binti Roslan

STEPS

then sauté

Siti Norbaya binti Dahalan

by Fazidah Othman

STEPS

Fazerina binti

SARDINE

by Didapuryana @ didapuryana

PREPARATION STEPS

SUSHI WRAP

of

STEPS

from both

the end of the

of

in Extra

of

sheet.

@

by Koh Tsae Woon @ iamtsaewoon

ROLLS

Nur Syahira binti Nordin @ syahiranordin

can of Ayam Brand

Fillet in

all but a few

STEPS

Brand Mackerel Fillet in

and bird’s eye

Cook it down for about 5 minutes to

by Wany Ban @ wany.ban

Rozalina binti Rasol

by Siti Khatijah Zakaria

STEPS

TUNA TAKOYAKI

Azura binti Marzuki

INGREDIENTS

• 1 can of Ayam Brand Tuna Spicy Flakes in Olive Oil

• 1/4 can of Ayam Brand Whole Kernel Corn

• 400ml of takoyaki flour mixture

• 1 tbsp of oil for frying

Takoyaki Pan

• 50ml of takoyaki sauce

• 50ml of Japanese mayonnaise

• 10g of bonito flakes

• Hot chilli pieces

PREPARATION STEPS

1. Mix the batter up with a whisk, making sure there are no floury bits.

2. Prep all of the filling: Ayam Brand Tuna Spicy Flakes in Olive Oil and Ayam Brand Whole Kernel Corn. Make sure you have everything at the ready: a little dish of oil, all your ingredients, some skewers to flip the balls, and a plate to serve on. Heat up the takoyaki pan.

3. Generously oil the pan with a brush or a paper towel dipped in oil. Give the batter a whisk then pour into the individual compartments all the way up to the top. It’s okay if they overflow a bit. Add in the filling and let cook until the edges start to look more solid and opaque.

4. Use your skewers to turn the takoyaki 90°. If they don’t easily move, they need more time to crisp up. Once they’re at a 90° angle, pour in a bit more batter to ensure a super round ball. Let cook, stuffing in any excess batter that’s outside the ball, then turn again. You should have a round ball. Cook until the balls are crispy and brown, moving the balls around from mould to mould to evenly cook (this is because most pans will have uneven heating). As the balls crisp up, it will be easier to flip them.

5. When the balls are golden and crisp, pop them on a plate and brush with takoyaki sauce and squeeze on some kewpie mayo.

6. Finish with a sprinkle of bonito, marinated tuna spicy flakes and hot chilli pieces (for more spiciness).

SATAY

Mark Chi Kuan

INGREDIENTS

Tuna Chicken Satay

• 1 can of Ayam Brand Chilli Tuna - drained

• 130g of minced chicken

• 10g of spring onion - chopped

• 1 stalk of lemongrass chopped, only white bottom part

• 1 tbsp of minced garlic

• 1 tbsp of nutmeg powder

• 2 tsp of brown sugar

• 1 tsp of black pepper

• 1/4 tsp of salt or to taste

• 10 wooden skewers

Peanut Sauce

• 2 tbsp of Ayam Brand Coconut Milk

• 1 box of Ayam Brand Red Curry Paste

• 1/4 cup of natural peanut butter (unsweetened)

• 1 tsp of lime juice

• 2 tsp of honey

• 2 tsp of fish sauce (or soy sauce)

• 2-3 tsp of water or enough to thin out to the consistency you like - crushed peanuts (optional, sprinkled on top)

PREPARATION STEPS

Tuna Chicken Satay:

1. Soak wooden skewers in water for at least 10 minutes.

Using a mortar and pestle or food processor, pound or grind chilli, lemongrass, spring onion, and garlic.

Transfer the paste to a medium-sized bowl.

4. Add in chicken, Ayam Brand Chilli Tuna, salt, pepper, nutmeg powder and brown sugar. Mix thoroughly.

Wrap the chicken tuna paste around wooden skewers.

Grill the satay skewers for 3-5 minutes on each side until the meat is fully cooked and the surface is nicely charred on both sides. Baste and brush with some oil while grilling.

7. Serve hot with peanut sauce (please see the below recipe), fresh cucumber pieces and onions.

Peanut Sauce:

1. Mix the peanut butter and Ayam Brand Red Curry Paste until they are combined.

2. Add in the honey, fish sauce (or soy sauce), and lime juice and mix well.

3. Add Ayam Brand Coconut Milk and mix well until everything is smooth.

4. Add 2-3 tablespoons of water and mix well. If it’s too thick, add more water, 1 teaspoon at a time until you get the consistency you like.

5. Do a taste test. If you like it more sour, sweet, or salty, adjust it with lime juice, honey, or fish sauce.

Garnish with crushed peanuts.

of

of

STEPS

egg yolk, butter and Ayam Brand

Milk Super Light altogether.

in corn flour, custard powder and all-

flour and mix it till it forms a dough. If

is too soft, add in more all-purpose flour.

into a

bag (use a

dough into the shapes of fingers.

at 170°C for 15-20 minutes, till golden

STEPS

KUIH LIDAH BUAYA LEMAK MANIS

by Nurul Suhaida Binti Aziz

of

salt

(to

PREPARATION STEPS

Brand

Milk, wheat

margarine, salt, water, pandan

and green food colouring in a large container and mix well.

parts and

thinly, making it flat, then topping

mixture of corn flour

inch small pieces.

remaining

dough until

by Nurul Aien binti Ibrahim

Phang

Faridah Binti

by Najhan Hayati @ najehaha

by Hanisah Ariff @ Hanisah_Ariff

by Aimi Najwa Ghazali @ aimieynajwaa

STEPS

Alia Zaferi

by Lisa Arini Md Rosli @ lisaarinirosli

by Noor Hidayah binti Makri

by Jenny Vasantrhi

by Belkis Binti Abdul Rahman

by Lynn Hamzah

by Shiyamala Jaggaroo

STEPS

Ainun Bariah Peai

by Angeline NG

STEPS

in

bring it

to

when well

serve hot.

by

Lim

by Lee Yoke Yee

of Ayam

of of

of

of

of

of Ayam Brand

STEPS

preparing Set A by whisking the egg.

In separate container, combine all sugar, wheat flour and the Ayam Brand Coconut Milk. Mix well.

the whisked egg into the mixture and stir well.

make the outer green part of the kuih, take 6 pieces of pandan leaves and grind them with a half cup of water. Filter the water.

the filtered pandan water with sugar, Ayam Brand Coconut Milk, corn flour, salt and food dye until the texture becomes consistent.

the mixture until it becomes shiny.

the mixture from Set A into this mixture.

the white filling, combine all the ingredients from Set C and cook until the mixture becomes sticky. Then, put it into a piping bag.

the steamer by steaming until the pot becomes hot.

Separately, pour the outer dough into the cake mould and fill up to 3/4 of it.

Use the piping bag to fill up the center of the mould with the white filling. Add some Ayam Brand Whole Kernel Corn from the can.

for 7 minutes. Wrap the steaming pot with a cloth to avoid dripping water.

done, serve fresh and enjoy!

by Zarra Riana @ zarra.riana

by Noor Azimah binti Abdull Aziz

KUIH LOMPAT

TIKAM

by Wan Sakinah Wan Yusof @ umikitchen88

1/2 cup of Ayam Brand Coconut Milk

1 cup of of glutinous rice

Red food colouring

1 tbsp of cooking oil

1 cup of rice flour

2 cups of pandan leaf water

1 tbsp of lime water

Salt

glaze:

1 box of Ayam Brand Coconut Milk

1 cup of water

3 tbsp of rice flour

Salt

mixture:

4 pieces of Nisang / Gula Melaka

Water

leaf

3 tbsp of sugar

STEPS

1. Mix the rice flour, pandan leaf water and lime water together and cook it over medium heat until the mixture thickens.

2. Pour into the pan and let it steam for 25 minutes.

3. Soak the glutinous rice and food coloring for 30 minutes prior to cooking.

4. Cook the glutinous rice and when it is done, add the Ayam Brand Coconut Milk, salt, and a little oil.

5. Mix well and steam until the glutinous rice becomes shiny.

6. For the white glaze, mix the Ayam Brand Coconut Milk, water, salt and rice flour and cook until steam rises and the mixture becomes slightly thickened.

7. For the sugar mixture, mix the nisang/gula melaka, water, pandan leaf and sugar and cook until the sugar is fully dissolved.

PORRIDGE

by Sharifah Maisara @ _sarahmohdshah

can of Ayam Brand Sweet Corn Cream

can of Ayam Brand Sweet Cup

1 box of Ayam Brand Coconut Milk Super Light

of

of brown

PREPARATION STEPS

a pot over medium heat, add in the Ayam

Coconut Milk Super Light.

in the Ayam Brand Sweet Corn Cream Style

Sweet Cup

in sago, brown sugar and salt.

BREAD AND BUTTER PUDDING

by Norazura Bahar @ azurathalia

• 400ml of Ayam Brand Coconut Milk

• 250g of melted butter

• 10 slices of bread, sliced half each

• 4 eggs

• 2 cup of dates, pitted and sliced

• 60g of caster sugar

• 4 tbsp of desiccated coconut, lightly toasted

• 1 tsp of orange zest, finely grated

• 1/2 tsp of vanilla extract

PREPARATION STEPS

1. Butter a baking dish and place the slices of bread into the dish.

2. Add in half of the dates and half of the toasted coconut.

3. Whisk the eggs, sugar, orange zest, vanilla, and the Ayam Brand Coconut Milk together and pour 1/3 of the mixture over the bread.

4. Lay on the next slices of bread and sprinkle with the remaining coconut and dates.

5. Pour on the remaining egg mixture.

Press the bread down gently into the cream mixture.

BUBUR CHACHA

by Leana Nuradila @ lea_na_nur_

• 1 box of Ayam Brand Coconut Milk 200ml

• 200g of sweet potatoes, diced

• 200g of yam, diced

• 400ml of water

• Pandan leaves

• Salt

PREPARATION STEPS

1. Steam the yam and sweet potatoes until they turn soft.

2. In a pot, mix half of the Ayam Brand Coconut Milk with water, salt, sugar and the pandan leaves and bring them to a boil.

3. Remove the sweet potatoes and the yam cubes from the steamer and add it into the mixture, bringing it to a boil.

4. Add the remaining coconut milk and mix well.

ROSE SYRUP COCONUT JELLY

by Helena @ kualihelena

1.

of

packet of agar

of water

of sugar

into

a pot over moderate heat, combine water, sugar, rose-flavored red food colouring, agar powder and pandan leaves.

bring to a boil.

the pandan leaves.

a separate bowl, mix the

a pinch of salt.

Brand

heat and add the coconut milk mixture

bring it to a boil.

a mould and pour the mixture into it.

it to harden in the fridge.

while it is cold.

by Hasimah Hashim

• 2 cans of Ayam Brand Sweet Cup Corn 200g

• 2 boxes of Ayam Brand Coconut Milk 200ml

• 4 cups of water

• 1 cup of custard flour

• 3/4 cup of sugar

PREPARATION STEPS

1. In a pot, mix the Ayam Brand Sweet Cup Corn, Ayam Brand Coconut Milk, water, custard flour and sugar together and cook slowly for 30 minutes.

2. Let it cool before serving.

HOMEMADE KUIH KETAYAP

by Choy Lai Sim

of fresh

of gula melaka,

pandan leaves, tied into

knot

tsp of salt

cup of

Skin

Brand

of

of

strips of pandan leaves,

blend

of water

of

PREPARATION STEPS

Filling

1. Put water, pandan leaves and gula melaka in a frying pan and cook over low heat untill the gula melaka melts.

Add in the grated coconut and salt, and mix well.

Stir untill the mixture is slightly dry and keep aside to cool down.

Skin

Put the Ayam Brand Trim Coconut Milk, egg, pandan juice, and green colouring into a mixing bowl and mix well.

Stir in flour gradually till the mixture turns smooth.

Add in the oil and mix well.

Filter the batter with a strainer.

Heat a non-stick pan, pour a scoop of batter into the pan and turn the pan left and right to get a round shape.

Cook for 3-4 minutes or until the bottom becomes slightly brown.

Lift the skin and add in the filling. Fold it across and roll into a Kuih Ketayap.

KUIH SYARA

by Irene Law

INGREDIENTS

• 200ml of Ayam Brand Coconut Milk

• 80ml of pandan juice

• 110g of icing sugar

• Medium-sized eggs

• 270g of plain flour

• 2 tsp of baking powder, sifted

PREPARATION STEPS

1. Mix all the ingredients together until well combined.

2. Grease the Kuih Bahulu mould.

3. Pour the mixture into the mould, ensuring that it is not overfilled.

4. Cover the mould and bake for about 2-3 minutes.

BOBA THAI DESSERT

by Norlia binti Derani

Boba Ingredients

• 1 cup of cassava flour

• 1 cup of boiling water

• Natural coloring

Sauce Ingredients

• 1 box of Ayam Brand Coconut Milk 200ml

• 3 tbsp of sugar

• Salt (if necessary)

• 1 pandan leaf

• 1 cup of sago

PREPARATION STEPS

1. Mix all boba ingredients, making sure to add the boiling water gradually and mix well until it becomes a lump of dough.

2. Knead and separate the dough into smaller pieces. Insert your preferred food colouring and shape using a Kuih Siput mould.

3. Cook the pieces in boiling water until they float, then immediately dip them in ice to solidify.

4. In a separate pot, add the Ayam Brand Coconut Milk, 2 cups of water, sugar, salt and pandan leaves and bring to a boil.

5. Add some sago after.

6. Finally, add the boba pieces into the coconut milk mix and enjoy the dish.