130 Years Ebook

130-YEARS OF HOMELY GOODNESS E-RECIPE BOOK

Celebrating 130-years with Ayam Brand. A brand that has been bringing the taste of home to countless households in Malaysia.

From our grandma’s secret curry recipe, to our favourite mom’s homemade fruit punch, to our sibling’s surprisingly good sandwich innovation, 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.

With the launch of 130-Years of homely goodness e-recipe book, we hope we will inspire you in your cooking journey & your Taste of Home.

CONTENT Chefs' Recipes 2

Masala Baked Beans

55

Q&A with Chef Dato' Fazley Yaakob

3

Healthy Tuna Pasta With Asian Twist

56

Coconut Sardines Lempeng With Sambal Baked Beans

4

Crunch Sardine Tacos 57

Laksa Asam Pedas Sardines

6

Corn Kuih Bakar

8

Q&A with Chef Danish Harraz

11

Chilli Tuna Pasta 12 Danish’s Sardine Fried Rice

14

Q&A With Ili Sulaiman

17

Fish Biryani 18 Vegan Rendang 20 Pineapple And Coconut Pie

22

Sardin Telur Pecah 58 Cheesy Tuna Bread Pizza

59

Laksa Johor 60 Vegetarian Kway Teow

61

Kimchi Jiggae with Tuna

62

Special Chicken In Spicy Tomato Sauce

63

SPICY GREEN CURRY SMOKED BEEF

64

Sardines In Asam Sauce

65

Kerabu Suhun 66 On-The-Go Breakfast Salad

67

Appetiser 24

Super Sardine Puffs

68

Simple Stir-Fry Vegetable

25

15 Minutes Sambal Tomato Sardines With Lempeng

69

Saba Chilli Potato

26

70

Mum’s Sambal Mackerel with Crispy Plant-Based Luncheon

27

Sweet And Sour Plant-Based Luncheon with Pineapple Chunks

Chilli Tofu Yumeat 28 Cheesy Tortilla Wrap 29 Tuna Tofu Egg Cakes

30

Saba Tomato Bruschetta With Cheese

31

Savoury Tomato Poori

32

Fresh Pegaga Salad

33

Soya Flakes Chilli Wrap

34

Creamy Pea Soup

35

Chilli Tuna Lasagna 36 Favourite Sardines Peratal

37

Breakfast 38 Kacang Pool And Buttered Toast

39

Bubur Lambuk With Saba

40

Mackerel In Shakshuka

41

Roti John 42 Pandan Nasi Lemak with Yellow Curry Chicken

43

Baked Beans, Potato & Sausage

44

Wanpaku Chilli Tuna And Egg Sandwich

45

Baked Beans With Egg Roll

46

Special Baked Beans With Eggs

47

Special Roti Jala with Chicken Green Curry

48

Lunch 49 Spaghetti Aglio Olio Saba

50

10-Min Easy Hi- Protein Breakfast Wrap

51

Easy Saba Omelette

52

Tuna Cheezy Melt

53

Mini Puff Pizza

54

Sardine Masala Wrap 71 Party Special Baked Bean Tortilla Pizza

72

Lunchtime Spicy Gravy Sardines

73

Sardine Tumis 74 Chicken In Coconut Curry with Chilli Padi

75

Baked Beans Curry

76

Marvellous Prawn in Coconut Gravy

77

Spicy Tomato Sardines

78

Pineapple Prawns in Coconut Milk Gravy

79

Red Curry Sardines

80

Spaghetti Sardine Bolognese

81

Pot Luck Tuna Pasta Bake

82

Sambal Kacang Sardines

83

Fried Chicken in Green Curry Sambal

84

Gulai Masam Tempoyak Sardin

85

Simply Kasih Smoked Beef with Tapioca Leaves in Coconut Gravy

86

Snacks 87 Sardine Risoles 88 Nori Sushi Wrap With Saba

89

Cheesy Tuna Balls 90 Saba Money Bag

91

Saba And Mackerel Puffy Pie

92

Classic Mackerel Fillet Rolls

93

Tortilla Baked Beans Cheese Cups

94

Cheesy Spicy Saba Baked Potato

95

Omega-3 Sardine Sandwich

96

Tuna Takoyaki 97 Tuna Satay 98

Coconut Milk Finger Biscuits

99

Bread And Butter Pudding

Tea Time Tuna Snack

100

Bubur Chacha 145

Easy Fried Sardine Popiah

101

Rose Syrup Coconut Jelly

146

Cute Mackerel Cutlet

102

Pandan Waffle with Creamy Coconut Topping

147

Kuih Lidah Buaya Lemak Manis

103

Tea Time Corn Pudding

148

Simple Sardine Rolls

104

Homemade Kuih Ketayap

149

Sunday Morning Steamed Glutinous Rice

105

Kuih Syara 150

Sally’s Pulut Hitam

106

Boba Thai Dessert 151

Chicken Kurma 107 Dinner 108 Stir-Fry Mackerel And Saba Noodles

109

Sardine Pasta In Creamy Chilli Padi Gravy

110

Seafood Curry with Sweet Corn

111

Mackerel Rendang 112 Balado Mackerel 113 Cheesy Tuna Casserole

114

Prawn Green Curry

115

Shellout Masala 116 Salmon Fish Head Curry with Bee Hoon

117

Penang Curry Sardines

118

Kuah Lodeh (Vegetables In Coconut Milk)

119

Ayam Brand Yellow Curry Mackerel Fillets

120

Ayam Brand Pumpkin Yellow Chicken Curry

121

Green Curry Chicken Linguine Pasta

122

Cik Yaya Curry Mackerel

123

Spicy Saba Pasta

124

Ah Mah’s Ayam Brand Sardine Salad

125

Saba Flakes Onigiri

126

Jenny's Dry Chicken Varuval

127

Sesame Pineapple Fried Rice

128

Mummy's Ayam Brand Spicy Tuna Curry in a Jiffy

129

Coconut Sambal Sardines

130

Mackerel Dumpling 131 Indian Spicy Fish Curry

132

Laksa Lemak Orang Bujang

133

Creamy Red Curry Baked Beans

134

Chicken Curry Kapitan

135

Lilian's Creamy Chilli Padi Pineapples

136

Red Curry Chicken With Potatoes

137

Desserts 138 Kuih Nona Manis

139

Apam Balik 140 Corn Bread Pudding

141

Kuih Lompat Tikam 142 Corn Porridge 143

144

CHEF DATO' FAZLEY YAAKOB “What inspired you to make the recipe? And why does it remind you of “Taste Of Home” 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?”

@fazleyyaakob

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.

3

Categories

Breakfast

COCONUT SARDINES LEMPENG WITH SAMBAL BAKED BEANS

by Dato’ Fazley Yaakob @fazleyyaakob 4

Categories

Breakfast

COCONUT SARDINES LEMPENG WITH SAMBAL BAKED BEANS

by Dato’ Fazley Yaakob @fazleyyaakob

INGREDIENTS For Coconut Sardines Lempeng • 1 can of Ayam Brand Sardines in Tomato Sauce, roughly chopped • 1/2 cup of all-purpose flour • 1/2 cup of corn flour • 1/2 cup of shredded coconut • 1 egg • 1/2 cup of water • 1 tie of coriander (finely chopped) • A pinch of salt

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) Lime

PREPARATION STEPS For Coconut Lempeng 1. Combined all ingredients and mix well.

2. On a heated non-stick pan, cook the pancake till golden brown.

For Sambal Baked Beans 1. Blend the shallots, onion, garlic and shrimp paste with the green and red chillies.

2. Stir-fry the blended ingredient.

3. Add in chilli paste and sliced onion. Mix well.

4. Once fragrant, add the Ayam Brand Baked Beans.

5. Let it cook and simmer on low heat.

6. Once cooked, add freshly squeezed Calamansi (Kasturi) lime juice.

5

Categories

LAKSA ASAM PEDAS SARDINES

by Dato’ Fazley Yaakob @fazleyyaakob

6

Lunch

Categories

Lunch

LAKSA ASAM PEDAS SARDINES

by Dato’ Fazley Yaakob @fazleyyaakob

INGREDIENTS Laksa Asam Pedas Sardines Sauce • 1 can of Ayam Brand Sardines (fried) Laksa • 300g of spaghetti, boiled Set A: • 5 red onions • 5 cloves of garlic • 1 tsp of belacan bakar • 2 tsp of fresh turmeric • 2 tsp of ginger • 1 cup of dried chilli powder • 1 tbsp of black pepper

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 and salt

PREPARATION STEPS 1. Fry the Ayam Brand Sardines until crispy. Set aside.

2. Using the same oil, sauté the halba until fragrant.

3. Add in all the ingredients from Set A. 4. Put the remaining tomato sauce from the sardine can into the pan of ingredients.

5. Add 2 cups of water, followed by the bunga kantan and daun kesum.

6. Add the tamarind juice.

7. Put in the okra and season it with salt and sugar.

8. Serve with the fried sardines on top of the boiled spaghetti.

7

Categories

CORN KUIH BAKAR

by Dato’ Fazley Yaakob @fazleyyaakob

8

Dessert

Categories

Lunch

CORN KUIH BAKAR

by Dato’ Fazley Yaakob @fazleyyaakob

INGREDIENTS • 1 can of Ayam Brand Sweet Cup Corn • 1 ½ cup of Ayam Brand Coconut Milk • ½ cup of flour • 1/4 cup of corn flour • 1 egg • 1 tbsp of butter • 6 pieces of pandan leaves, blended and extracted • Salt • Yellow food colouring (optional)

PREPARATION STEPS 1. Blend the pandan leaves with 1/2 cup of water.

2. Filter and remove the fibers of the pandan leaves. Leave the liquid extract in the blender for further use.

3. Put all the other ingredients into the blender and mix it well.

4. Prepare the baking mould by coating it with a dollop of butter.

5. Heat the oven at 180°C and insert the empty buttered baking mould.

6. Once the baking mould is hot, pour in the mixture.

7. Bake for 45 minutes to 1 hour.

8. Serve while it is warm.

9

DANISH 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.

@danish.harraz

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.

11

Categories

CHILLI TUNA PASTA

by Danish Harraz @danish.harraz

12

Lunch

Categories

Lunch

CHILLI TUNA PASTA

by Danish Harraz @danish.harraz

INGREDIENTS • 1 can of Ayam Brand Chilli Tuna • 1 can of Ayam Brand Whole Mushrooms, sliced • 250g of pasta spaghetti or linguine • 3 cloves of garlic, chopped • 3 tomato seeds, diced • 3 tbsp of olive oil • Fine salt to taste • Small slices of parsley leaves as garnish

PREPARATION STEPS 1. Boil the pasta in the boiling water which is slightly salted.

2. Heat the pan over low heat and add the olive oil.

3. Sauté the chopped garlic until it becomes fragrant.

4. Add the tomatoes and cook until it caramelises.

5. Then, add the Ayam Brand Whole Mushrooms slices and let it cook.

6. Add the Ayam Brand Chilli Tuna and stir it well.

7. Add some salt.

8. Add the cooked pasta and stir it well together.

9. Finally, sprinkle some small slices of parsley leaves as garnish and serve the dish.

13

Categories

DANISH’S SARDINE FRIED RICE

by Danish Harraz @danish.harraz

14

Lunch

Categories

Lunch

DANISH’S SARDINE FRIED RICE

by Danish Harraz @danish.harraz

INGREDIENTS • 1 can of Ayam Brand Sardines in Tomato Sauce 425g, use only the sardines • 1 can of Ayam Brand Garden Peas 200g • 4 cups of rice, cooked and cooled • 250g of sliced ​​beans • 6 red onions, grated or crushed • 3 cloves of garlic, grated or crushed • 4 eggs

• 1 tbsp of chilli powder (can adjust the taste to liking) • Cooking oil • Salt to taste (Can add a little chilli padi if you prefer it more spicy)

PREPARATION STEPS 1. Heat a little oil in a pan over medium heat.

2. Sauté the red onions until fragrant.

3. Add the chilli powder and sauté well.

4. Add the Ayam Brand Sardines from the can and stir well.

5. Add the Ayam Brand Garden Peas and the sliced beans, then cook until they become slightly tender.

6. Add the garlic into the pan. Then, break 4 eggs in a bowl, whisk slightly and pour into the pan.

7. Scramble the eggs slightly with the other ingredients in the pan and stir well.

8. Add some salt and chilli padi (optional) to taste.

9. Add the rice and mix well and evenly.

10. Turn off the heat and be ready to serve.

15

ILI SULAIMAN “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

17

Categories

FISH BIRYANI

by Ili Sulaiman @ilisulaiman

18

Dinner

Categories

Dinner

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

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

PREPARATION STEPS

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.

19

Categories

VEGAN RENDANG

by Ili Sulaiman @ilisulaiman

20

Dinner

Categories

Dinner

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

• 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)

PREPARATION STEPS 1. Drain 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.

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

3. In a pan, add in the vegetable oil and fry the plant-based luncheon meat for around 5 minutes until golden brown. Then, remove and set aside.

4. In the same pan, add in the blended ingredients and sauté for 10 minutes before adding the curry powder and cook for another 5 minutes, stirring continuously until the ingredients are fragrant and have darken in colour.

5. Add 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.

6. Add 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.

7. Garnish with thinly sliced turmeric leaves and serve with Nasi Impit.

21

Categories

PINEAPPLE AND COCONUT PIE

by Ili Sulaiman @ilisulaiman

22

Dessert

Categories

Dessert

PINEAPPLE AND COCONUT PIE

by Ili Sulaiman @ilisulaiman

INGREDIENTS • 350ml of Ayam Brand Coconut Milk • 2 cans of Ayam Brand Pineapple Chunks in Syrup 425g, drained • 120g of dessicated coconut • 100g of sugar • 95g of self rising flour • 60g of salted butter, melted

• 2 large eggs • 1 tsp of vanilla essence • Vanilla ice cream for serving

PREPARATION STEPS 1. Preheat the oven to 180˚C. 2. Spray a deep oven pie dish (12 inches) with cooking oil or brush vegetable oil all around the base.

3. Drain the Ayam Brand Pineapple Chunks from the syrup, you can even blitz it in a food processor for ease. Do not over-blend the mixture.

4. In a large bowl, combine the Ayam Brand Coconut Milk, sugar, flour, melted butter, eggs and vanilla essence in a medium-sized mixing bowl. Mix until well combines, then add the pineapple chunks and grated coconut.

5. Pour into the prepared oven dish and bake for 45 minutes to 1 hour or until the center of the pie is set. Remove the dish from the oven and leave to cool and set completely.

6. Serve with vanilla ice cream.

23

Categories

24

Categories

Appetiser

SIMPLE STIR-FRY VEGETABLE

by Eddie Mikin @eddiemikin

INGREDIENTS • 1 can of yumeat PlantBased Luncheon Meat • 1/2 cup of Ayam Brand Garden Peas • 1/2 cup of Ayam Brand Sweet Cup Corn • 100g of Ayam Brand Whole Mushrooms • 150g of your choice of marinated meat (optional) • 3 cloves of garlic • 100g of carrot • 200g of broccoli • 1 tsp of salt

PREPARATION STEPS 1. In a pan, stir fry the Ayam Brand Whole Mushrooms and yumeat Plant-Based Luncheon Meat.

2. In another pan, stir fry your marinated meat of choice till golden brown (optional, you may skip this step for a fully plant-based dish).

3. Add carrots and a bit of water. Cook till soft.

4. Add in all the other ingredients and mix well.

5. Serve and enjoy it while it is hot.

25

Categories

Appetiser

SABA CHILLI POTATO

by Naim Yusni @naimyusni

INGREDIENTS • ⁣1 can of Ayam Brand Saba Flakes in Chilli • ⁣1 tbsp of Ayam Brand Red Curry Paste • ⁣4 Idaho/Russet potatoes, peeled and cut into 1-inch cubes⁣ • ⁣1 tbsp of paprika powder or chilli powder⁣ • ⁣2 red onions, diced⁣ • ⁣Salt to taste⁣ • ⁣Oil for cooking⁣ • ⁣2 stalks of fresh coriander, chopped⁣

26

PREPARATION STEPS 1. ⁣⁣Toss and season the cubed potatoes with paprika or chilli powder.⁣ 2. Heat 50ml of oil in a non-stick pan and fry the seasoned potatoes until they become light brown.

3. Add in the diced onions and the Ayam Brand Red Curry Paste 4. Add in the Add in the Ayam Brand Saba Flakes in Chilli and continue frying until all potatoes are well cooked.⁣ 5. Adjust the seasoning with a little salt and serve with some chopped fresh coriander or parsley.⁣ Tip: This can be a dish on its own or eaten as a side to a beef steak, or tossed in a salad.⁣

Categories

Appetiser

MUM’S SAMBAL MACKEREL WITH CRISPY PLANT-BASED LUNCHEON

by Sumathi Sangaran @sumie610

INGREDIENTS • 1 can of Ayam Brand Mackerel in Tomato Sauce 425g • 1 can of of yumeat PlantBased Luncheon Meat • 125ml of vegetable oil • 1 large onion, peeled and sliced • 1 inch ginger, bruised • 1 tbsp of shallots, ginger & garlic paste • 2 large fresh red chillies, sliced • Small chillies, sliced (optional, as many as preferred) • 1 tbsp of chilli paste • 1 tbsp of chilli powder • 1/2 tbsp of tamarind paste or 100ml of tamarind juice extracted from 2” chunk of pulp

PREPARATION STEPS 1. Set a wok or frying pan on the stove.

2. Cut the yumeat Plant-Based Luncheon Meat into cubes and fry till crispy. Set aside.

3. Open the Ayam Brand Mackerel in Tomato Sauce and pour the content into a bowl.

4. Separate the mackerel pieces and set the tomato sauce aside.

5. Using the same pan with the residual oil from frying the luncheon meat, turn the heat back on to medium.

6. Add in the shallots, ginger and garlic paste into the pan together with the onion and ginger. Fry for about 5 minutes until soft and fragrant.

7. Add the chilli paste as preferred and fry for another 2 - 3 minutes. Then, add the chilli powder and tomato and cook till the oil separates.

8. Pour the tomato sauce from the can and cook for about 2 - 3 minutes until it begins to bubble.

9. Return the mackerel fish pieces to the pan. At this point, you can stir to break up the chunks of mackerel into smaller pieces, or you can carefully mix to keep the fish pieces intact.

10. Add the tamarind paste or juice if using, and stir well to combine. Turn off the heat.

11. Dish out and sprinkle the deep fried luncheon meat on top after the mackerel sambal cools down.

12. Serve hot with plain white rice.

27

Categories

Appetiser

CHILLI TOFU YUMEAT

by Yen chia @yenchia_90g

INGREDIENTS • ⁣1 can of yumeat PlantBased Minced Meat with Bean Paste • 1 can of Ayam Brand Tuna Chunks in Water • 1 can of Ayam Brand Sweet Cup Corn • ⁣2 tubes of tofu, sliced • ⁣Sesame oil • ⁣3 cloves garlic, chopped • ⁣2 chilli padi, chopped • ⁣1 red chilli, sliced • ⁣1/2 ginger, minced • ⁣1 small carrot, sliced • ⁣Spring onions • ⁣Salt to season

28

PREPARATION STEPS 1. ⁣⁣Oil a cooking pan and fry the tofu on both sides until golden brown. Set aside.

2. Add sesame oil into the cooking pan.

3. Add and cook the garlic, chilli padi, chillies, ginger and carrots.

4. Pour in the yumeat Plant-Based Minced Meat With Bean Paste and Ayam Brand Tuna Chunks in Water.

5. Add in the tofu and mix carefully.

6. Let the mixture simmer.

7. Finally, serve with rice. Garnish with some spring onions, Ayam Brand Sweet Cup Corn and sliced chilli.

Categories

Appetiser

CHEESY TORTILLA WRAP

by Azwan Suzairy bin Asri @cikgu.ragaman

INGREDIENTS • 1 can of yumeat PlantBased Minced Meat with Bean Paste • 1 can of Ayam Brand Sweet Cup Corn • 1 onion, thinly sliced • 1 garlic, diced • 1 cabbage, thinly sliced • 1 tomato, diced • 1 tortilla wrap • 1 packet of nacho cheese sauce • 1 tbsp of cooking oil • 2 tbsp of butter • Salt and pepper

PREPARATION STEPS 1. Heat one tablespoon of oil in a pan over medium heat.

Toss in the onion and garlic and stir fry for about 2 minutes until the mixture becomes soft and brown.

2. Add the yumeat Plant-based Minced Meat with Bean Paste into the pan and stir-fry for about 2 minutes.

Place it in a bowl when it is done.

3. Separately, heat one tablespoon of butter in a pan over medium heat. Add the Ayam Brand Sweet Cup Corn into the pan, stirring occasionally.

Tip: Let the corn rest without constant stirring will give them time to char on each side.

4. Season the corn with salt and pepper and place in a bowl once done.

5. Lay your tortilla out on a cutting board and make a cut from the middle of the tortilla down to the edge.

6. With the wrap, place the cabbage and tomato in the top left quadrant, the charred corn in the top right quadrant, yumeat Plant-based Minced Meat with Bean Paste in the bottom left quadrant, and nacho cheese sauce in the bottom right quadrant.

7. Fold the wrap by taking the bottom left quadrant of the tortilla, fold it up over the top left. Then, fold the bottom right quadrant of the tortilla up over the top right. Next, fold each side to form a tortilla pocket.

8. Add one tablespoon of butter to a pan over medium heat, then sear the tortilla up to 3 minutes on each side until the shell becomes golden brown.

9. Enjoy eating your homemade Cheesy Tortilla Wrap!

29

Categories

Appetiser

TUNA TOFU EGG CAKES

by Dr Nur Adila Zawawi @nuradilazawawi

INGREDIENTS • 1 can of Ayam Brand Tuna Flakes in Extra Virgin Olive Oil (Omega 3) • 3 eggs, lightly beaten • 1 packet of soft tofu, mashed • 3 tbsp of fresh coriander, chopped • 1 red chilli, chopped • 1 red onion, chopped • Salt to taste • Oil for frying

30

PREPARATION STEPS 1. Mix all the ingredients in a bowl.

2. Heat oil in a non-stick pan. Add a tablespoon of the mixture and fry till golden brown on both sides.

3. Repeat steps for all.

4. Once done, serve and enjoy!

Categories

Appetiser

SABA TOMATO BRUSCHETTA WITH CHEESE

by Tyra Kamal @aathirahhh

INGREDIENTS • 1 can of Ayam Brand Saba Flakes in Olive Oil • 3 tomatoes, seeded and diced • 2 stalks of fresh coriander, finely chopped • Mozarella cheese • 50g of shallots, chopped • Salt • Baguette

PREPARATION STEPS 1. Slice a baguette into 1/2 inch rounds.

2. Mix the Ayam Brand Saba in Olive Oil, diced tomatoes, and chopped coriander together.

3. Season to taste and serve the mixture on the sliced baguette.

4. Add slices of mozarella cheese on top.

5. Cook in air fryer about 4-5 minutes.

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Appetiser

SAVOURY TOMATO POORI

by Thavamani. M

INGREDIENTS • 1 cup of Ayam Brand Tomato Puree • 1/2 cup of flour • 1/4 cup of Semolina / ravaa • 1 tsp of kashmiri red chili • 1/2 tsp of salt • 1 tsp of cumin seeds

PREPARATION STEPS 1. In a bowl, mix the flour, Ayam Brand Tomato Puree, ravaa and salt to create a dough.

2. Add 1 teaspoon of oil and knead for 3 minutes.

3. Take a small portion of dough and make small balls.

4. Apply some oil on the surface and roll out the poori.

5. In hot oil, place the rolled poori and press with a ladle.

6. When the poori puffs up, flip it to cook other side.

7. Place over a kitchen towel and serve with potato masala.

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Appetiser

FRESH PEGAGA SALAD

by Sarina binti Mohd Shah Paai

INGREDIENTS • 1 can of Ayam Brand Tuna Flakes in Extra Virgin Olive Oil (Omega 3) • 150g of fresh Pegaga, thick part of stems removed • 1 big onion, sliced • 1/2 tsp of belacan (shrimp paste) • 10g of red chilli (about 2 chillies) • 5g of bird’s eye chilli (2 chillies) • 1 kasturi lime juice • 1/2 of tsp salt

PREPARATION STEPS 1. Prepare your fresh Pegaga by washing the herbs and removing some of the stems.

2. On a dry pan, toast the Ayam Brand Tuna Flakes in Extra Virgin Olive Oil (Omega 3) until dry.

Remove from the pan and set aside.

Note: our preference is to not overly toast the Tuna Omega 3 so that we keep the rich (lemak) flavour.

3. Pound and grind the belacan, big red chillies, red onion, small portion of Tuna Omega 3, and bird’s eye chilli, to a rough paste, then add lime juice and a pinch of salt.

4. In a big bowl, toss together the toasted tuna, Pegaga, sliced onions and belacan mixture 6. Adjust the taste with salt and/or lime juice to suit your preference.

7. Serve.

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Appetiser

SOYA FLAKES CHILLI WRAP

by Saraswathy Subramaniam

INGREDIENTS • 1 can of Ayam Brand Soya Flakes Chilli • 2 tbsp of Ayam Brand Whole Kernel Corn • 1 piece of wrap • 2 packets of salad • Carrots • Cabbage • 1 green capsicum • 1 red capsicum

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PREPARATION STEPS 1. On the wrap, spread the Ayam Brand Soya Flakes Chilli and sprinkle some Ayam Brand Whole Kernel Corn on it.

2. Add in the vegetables and any sauce of your choice (optional).

3. Wrap and serve.

Categories

Appetiser

CREAMY PEA SOUP

by Tracy Ng

INGREDIENTS • 1 can of Ayam Brand Processed Peas 425g • 1 can of Ayam Brand Garden Peas 200g • 3 tbsp of Ayam Brand Coconut Milk • Onion • Garlic cloves • 10 leaves of fresh mint • 3 tsp of butter • 200ml room temperature water • 2 tbsp of olive oil • Salt and black pepper for taste

PREPARATION STEPS 1. Heat the pan and drizzle with olive oil.

2. Sauté chopped onion and garlic till golden brown.

3. Add the drained Ayam Brand Processed Peas and Ayam Brand Garden Peas with some chopped mint leaves. Set the water from the pea cans aside.

4. Cook for a while. Add the water from the cans with 100ml of water back to the pan. Let it simmer for 5 minutes.

5. Turn off the heat and blend the mixture with a blender.

6. Blend until a smooth paste is formed.

7. Add 100ml water to the pea paste.

8. Boil it gently and finish off with butter and Ayam Brand Coconut Milk.

9. Drizzle some of the coconut milk as a final garnish.

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Appetiser

CHILLI TUNA LASAGNA

by Isnoorbaiti binti Suratman

INGREDIENTS • 2 cans of Ayam Brand Chilli Tuna • 10 slices of bread • 2 eggs • 200ml of fresh milk • 6 slices of cheese • 1 cup of shredded mozzarella cheese • 2 tbsp of black pepper sauce • 2 tbsp of tomato sauce • 3 cloves of garlic, diced • 1 onion, diced • Salt • Sugar • Butter • Soup leaves • Red chillies

PREPARATION STEPS Tuna Filling 1. Heat up the oil and sauté garlic and onion until fragrant.

2. Add black pepper sauce and tomato sauce with a dash of water, seasoning with salt and sugar to taste.

3. Add the Ayam Brand Chilli Tuna.

4. Put aside and let the tuna filling cool.

Lasagna Bread Layers 1. Coat the entire pan with butter.

2. Whisk together the eggs and milk and dip the bread into the mixture.

3. Arrange the soaked bread in the pan until it covers the entire area.

3. Pour half of the tuna fillings over the bread and set aside.

4. Arrange the cheese pieces on the tuna fillings.

5. Repeat the steps from the soaked bread, tuna filling, to the cheese pieces.

6. Finally, sprinkle the mozzarella cheese on the topmost layer.

7. Bake at 180˚C for about 40 minutes.

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Appetiser

FAVOURITE SARDINES PERATAL

by Vinishaa

INGREDIENTS • 1 can of Ayam Brand Sardines in Tomato Sauce 425g • 4 tbsp of cooking oil • 1 tsp of Kadugu Thalippu (mixed herbs) • 2 pieces of dried chillies • 2 large onion, thinly sliced • 4 cloves of garlic, thinly sliced • 4cm ginger, thinly sliced • 1 medium-sized tomato, diced • 2 stalks of curry leaves, thinly sliced • 1 tsp of turmeric powder • 1 tbsp of red chilli powder (or more depending on preference) • 1 tsp of fish curry powder (optional) • 1/2 lime (use juice only) • Salt (as needed) • 1 cup of water

PREPARATION STEPS 1. Heat up some cooking oil in a pan. Add the Kadugu Thalippu (mixed herbs) and dried chillies. Let it dry for a moment.

2. Add the sliced onions and sauté for few minutes.

3. Add the garlic and ginger. Sauté everything for a few minutes.

4. Add the diced tomato and saute for another 2-3 minutes.

5. Add the Ayam Brand Sardines and stir well.

6. Add the chilli powder, turmeric powder and fish curry powder (optional to use). Let the spices cook in the oil for a few minutes. Add oil if needed or sprinkle some water so that the spices and other ingredients are cooked well.

7. Add 1 cup of water to form gravy. Let it boil and cook.

8. Add the sliced curry leaves, lime juice and salt.

Stir well and let the sardine peratal cook for few more minutes. Since it is peratal, smash one of the sardine pieces to thicken the gravy.

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Breakfast

KACANG POOL AND BUTTERED TOAST

By Rina Wazif @rinawazif

INGREDIENTS • 1 can of Ayam Brand Sardines in Tomato Sauce 425g • 1 can of Ayam Brand Baked Beans in Tomato Sauce 425g • 2 tbsp of Ayam Brand Tomato Puree • 3 tbsp of curry powder • 2 tbsp of smooth and coarse coriander powder • 1 tbsp of cilantro powder • 1 onion • 5 cloves of garlic • 1 inch ginger • 2 tbsp of corn flour and water • 2 tbsp of ghee • Buttered toast

PREPARATION STEPS 1. Mash the Ayam Brand Baked Beans in Tomato Sauce with the with the back of a fork, aiming for a chunky texture.

2. In a pan, heat up some ghee. Add in the coriander powder, cilantro powder, diced onion, diced garlic, ginger, corn flour with water Ayam Brand Tomato Puree.

3. Pour in the Ayam Brand Sardines in Tomato Sauce and cook till fragrant.

4. Add in the curry powder and mashed baked beans. Mix well.

5. Serve with a sunny-side-up egg and buttered toast.

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Breakfast

BUBUR LAMBUK WITH SABA

by Amirvivo @amirvivo

INGREDIENTS • 80ml of Ayam Brand Coconut 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, chopped

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

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

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

4. Add salt to taste.

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

Categories

Breakfast

MACKEREL IN SHAKSHUKA

by Joanne Wong Choi Ying @osaka_oyuro

INGREDIENTS • 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 • 3 large eggs

PREPARATION STEPS 1. Heat a large oven-safe sauté pan over medium high heat.

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

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

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

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

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

7. Remove the pan from oven and serve with bread.

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Breakfast

ROTI JOHN

by Putera Mohammad Muqriez @p.muqriez

INGREDIENTS • 1 can of Ayam Brand Mackerel in Tomato Sauce 425g • 1 cup of Ayam Brand Whole Mushrooms • 2 red onions (minced finely) • 3 red chillies (sliced) • 2 bread (sliced into 4) • 5 eggs • Salt & pepper for taste • 2 tbsp of cooking oil • 1 cucumber (sliced) • Tomato sauce, chilli sauce or mayonnaise of your choice

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PREPARATION STEPS 1. Mix and flatten the Ayam Brand Mackerel in Tomato Sauce, onions, chillies and eggs in a mixing bowl. Season it well with salt and pepper.

2. In a separate pan, toast the bread till golden brown, and set it aside.

3. In a hot pan, cook the mackerel egg mixture till it bubbles. Add toasted bread on top of the egg mixture.

4. After 1 minute, repeat the same for all bread.

5. Served with cucumbers, mushrooms & sauces of your choice (tomato sauce, chilli sauce or mayonnaise).

Categories

Breakfast

PANDAN NASI LEMAK WITH YELLOW CURRY CHICKEN

by Khadijah binti Mohd Abd Hakim @doojaaaa

INGREDIENTS • 1 box of Ayam Brand Yellow Curry

Paste 50g • 1 cup of Ayam Brand Garden Peas • 1/2 cup of Ayam Brand Chopped Tomatoes • 1 box of Ayam Brand Coconut Milk 200ml (For curry paste) • 1 box of Ayam Brand Coconut Milk 200ml (For rice) • 400g long grain rice • 2 slices of ginger, lightly crushed • 2 shallots, sliced • 1 garlic clove • 1 lemongrass, white section only, lightly crushed • 1 pandan leaf, knotted • 500g of chicken breast • Salt Pandan Extract: • 8 pandan leaves • 350ml of water Curry: • 200ml of water • 1 onion, sliced • 1 carrot, sliced • 1 potato, diced • Peanuts • Sambal • Cucumber • Cooked egg

PREPARATION STEPS 1. Blend the pandan leaves with water. Strain the extract juice and set aside.

2. In the rice cooker, mix the pandan extract, rice, Ayam Brand Coconut Milk, ginger, shallots, garlic, lemongrass, knotted pandan leaf and salt.

Leave rice to cook the Nasi Lemak.

3. Add Ayam Brand Coconut Milk and leave rice to cook.

4. In a pan, cook sliced onion with Ayam Brand Yellow Curry Paste until fragrant.

5. Add potatoes, carrots and water, and cook until tender.

6. Add sliced chicken breast, Ayam Brand Chopped Tomatoes, and Ayam Brand Garden Peas, simmer till cooked.

7. Add Ayam Brand Chopped Tomatoes, and Ayam Brand Garden Peas, simmer till cooked.

8. Pour in Ayam Brand Coconut Milk and let it simmer.

9. Serve curry with nasi lemak, cucumber, sambal, and egg.

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Breakfast

BAKED BEANS, POTATO & SAUSAGE

by Jessica Git Tse Czee @jessica.huiqi_

INGREDIENTS • 1 can of Ayam Brand Baked Beans in Tomato Sauce Light 425g • Black pepper • Salt • 4 small potatoes, sliced • 1 cup of chicken sausages • Oil

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PREPARATION STEPS 1. Heat the Ayam Brand Baked Beans in Tomato Sauce Light in a small bowl for 3-5 minutes.

2. Put a bit of oil on a pan and stir fry the sausages until golden brown.

3. Season the potatoes with salt and pepper, then place it in a frying pan and cook it until golden brown.

Categories

Breakfast

WANPAKU CHILLI TUNA AND EGG SANDWICH

by Cheah Sook Yee @winnycheah

INGREDIENTS • 1 can of Ayam Brand Chilli Tuna • 1 tsp of mayonnaise • Pinch of salt • 1 hard-boiled egg • 4 slices of bread • 1 lettuce • 1 tomato • 1 butter • 2 slices of bread

PREPARATION STEPS 1. Season the tuna with salt, pepper, and mayonnaise and mix it well.

2. Mix a small amount of butter and spread it evenly on the bread.

3. Place some vegetables on the bread and spread the tuna evenly on the bread.

4. Wrap the bread with a cling wrap and baking paper, then cut it in half.

5. The dish is ready to serve.

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Breakfast

BAKED BEANS WITH EGG ROLL

by Thang Eng Hong

INGREDIENTS • 1 can of Ayam Brand Baked Beans in Tomato Sauce with Cheese • 2 Eggs • Salt and pepper (if needed)

PREPARATION STEPS 1. In a small pot, crack and scramble the eggs. Set aside when it's done.

2. Add the Ayam Brand Baked Beans into the pot and heat it up. Add the scrambled eggs back into the pot.

3. Add salt and pepper if needed. Mix well.

4. Serve with a side of rice or some toasts.

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Categories

Breakfast

SPECIAL BAKED BEANS WITH EGGS

by Lim Meng Xui

INGREDIENTS • 1 can of Ayam Brand Baked Beans in Tomato Sauce 230g • 4 eggs • 1 tomato, diced • 200g of chicken breast, minced • 1 tsp of corn flour • Salt

PREPARATION STEPS 1. Coat the chicken breast with corn flour and salt.

Set it aside for about 15 minutes.

2. Heat a pan and cook the chicken breast until it is well cooked. Set it aside on an empty plate.

3. Add the diced tomato and cook until it becomes tender.

4. Add the Ayam Brand Baked Beans and the cooked chicken breast. Mix and cook well.

5. Separately, fry the 4 eggs and serve them with the baked beans.

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Breakfast

SPECIAL ROTI JALA WITH CHICKEN GREEN CURRY

by Khairunnisa Yusoff

INGREDIENTS Roti Jala Recipe: • 1 cup of Ayam Brand Coconut Milk • 2 cups of flour • 1 cup of water • 1 egg • 1 tsp of turmeric • 1 tsp of salt • Oil Chicken Green Curry Recipe: • 3 boxes of Ayam Brand Green Curry Paste • 200ml of Ayam Brand Coconut Milk • 1/2 chicken cut into small pieces • 1 stalk of lemongrass, chopped • 1 potato, quartered • 1 large onion, sliced • 3 cloves of garlic, sliced • 1 cinnamon stick • 2 star anise flowers • 1 cup of water • Oil 48

PREPARATION STEPS Roti Jala: 1. Blend the Ayam Brand Coconut Milk, flour, water, egg, turmeric, salt and oil together.

2. Transfer the mixture to a bottle.

3. Cook the mixture on a flat pan over a low fire.

Chicken Green Curry: 1. Heat the pan with oil and stir fry onion and garlic with lemongrass, star anise and cinnamon until fragrant.

2. Add the Ayam Brand Green Curry Paste until the oil separates.

3. Add in the chicken and pototaoes and cook until they soften.

4. Season with salt.

5. Add in Ayam Brand Coconut Milk and water according to preference.

Categories

Lunch

SPAGHETTI AGLIO OLIO SABA

by Yumni Lokman @yumnilokman

INGREDIENTS • 1 can of Saba Flakes in Extra Virgin Olive Oil • 1 serving of spaghetti • 2 cloves of garlic, finely sliced • 1 carrot, julienned • Salt • Black pepper • Parsley leaves

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PREPARATION STEPS 1. Sauté the garlic in a pan until fragrant.

2. Add the julienned carrots and cook until soft.

3. Add Ayam Brand Saba Flakes in Extra Virgin Olive Oil and stir it well.

4. Add salt and black pepper.

5. Garnish with parsley leaves.

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Lunch

10-MIN EASY HIPROTEIN BREAKFAST WRAP

by Jane Tan @eggieyeen_fitness

INGREDIENTS • 1/3 can of yumeat PlantBased Luncheon Meat • 1/2 can of Ayam Brand Sweet Cup Corn • 2 eggs • 15g of kimchi • 1 tortilla wrap of your choice • Some salad vegetables or tomato • Sriracha spicy sauce, low fat mayonnaise or peanut butter (optional)

PREPARATION STEPS 1. Open up a can of yumeat Plant-Based Luncheon Meat and slice it into 3 equal parts.

2. Pan fry 2 slices of yumeat Plant-Based Luncheon Meat until slightly brown.

3. Prepare a piece of tortilla wrap and create a cut for folding later.

4. Place the prepared ingredients including some Ayam Brand Sweet Cup Corn on each quadrant.

5. Fold and stack each quadrant to create a folded wrap.

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Lunch

EASY SABA OMELETTE

by Poon Wei Leng @xweilengx

INGREDIENTS • 1 can of Ayam Brand Saba Flakes in Extra Virgin Olive Oil • 1/2 cup of Ayam Brand Chopped Tomatoes • 3 eggs

PREPARATION STEPS 1. Crack the eggs and beat them until smooth.

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

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

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

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

6. Flip one side of the eggs over to cover the saba flakes.

7. Remove the omelette from the pan when both sides are dark yellow or light brown and serve.

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Categories

Lunch

TUNA CHEEZY MELT

by Sherlyn Chew @sherlynchew

INGREDIENTS • 2 cans of Ayam Brand Tuna Mayonnaise Light 160g • 1 can of of Ayam Brand Sweet Cup Corn • 8 slices of bread • 16 slices cheddar cheese • 2 tomatoes • 1/4 cup of butter • Salt

PREPARATION STEPS 1. Butter each slice of bread.

2. Put 2 slices of cheddar cheese on top of the bread.

3. Add the Ayam Brand Tuna Mayonnaise on top of the cheese.

4. Top up with some tomato slices and Ayam Brand Sweet Cup Corn.

5. Cover with additional cheddar cheese and put on a slice of bread.

6. Set the air fryer at 370°F for 8 minutes, flipping halfway through. Now, enjoy the dish.

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Categories

Lunch

MINI PUFF TUNA PIZZA

by Farahim Saad @fvrvhimhome

INGREDIENTS • 1 can of Ayam Brand Chilli Tuna • 1 can of Ayam Brand Chopped Tomatoes • Frozen puff pastry, small-sized • 1/4 cup of grated cheese • 20 cherry tomatoes • 1 cup of of olive oil

PREPARATION STEPS 1. Heat the oven to 180°C. 2. Cover the baking tray with baking paper or with butter.

3. Arrange the puff pastry on the tray and place half a tablespoon of mayonnaise or or Ayam Brand Chilli Tuna in the middle of puff pastry 4. Add slices of cherry tomato.

5. Sprinkle the grated cheddar cheese on each part of the pastry.

6. Bake for about 25 to 30 minutes or until the pastry puffs become fluffy and golden.

7. Finally, add some Ayam Brand Chopped Tomatoes, basil leaves, chilli powder, oregano, chilli flakes, salt, sugar and butter.

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Categories

Lunch

MASALA BAKED BEANS

by Suriana binti Idris @su_ayeenacooking

INGREDIENTS • 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 • 2 green chillies, sliced • 1 tbsp of curry powder, meat flavoured • 1/2 tbsp of chilli powder • 1 tbsp of garam masala • 100g of minced meat of your choice • Salt for taste

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

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

3. Add in minced meat and cook well.

4. 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.

5. Simmer for a while, add in cilantro and serve.

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Categories

Lunch

HEALTHY TUNA PASTA WITH ASIAN TWIST

by Dr Angel Ho @Yingzangel

INGREDIENTS • 1 can of Ayam Brand Whole Kernel Corn, drained • 1 can of Ayam Brand Baked Beans Light • 1 can of Ayam Brand Tuna Mayonnaise Light • 1 brown onion, finely chopped • 10g of crispy grilled seaweed strips • 250g of pasta

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PREPARATION STEPS 1. Cook 250g of pasta until al dente.

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

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

4. Heat up the food in an air fryer.

5. Garnish with small strips of seaweed.

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Lunch

CRUNCH SARDINE TACOS

by Dr. Afifah Tawfek @drfietawfek

INGREDIENTS • 1 can of Ayam Brand Sardines in Tomato Sauce 425g • 4 corn tortilla wraps • Squeeze of lime • 1/2 cup of shredded cabbage • 1/4 cup of fresh salsa • 2 tbsp of cilantro • Salt & pepper

PREPARATION STEPS 1. In a medium-sized bowl, mince the sardines with a fork, marinate it with a pinch of salt and a squeeze of lime juice.

2. Separately, air-fry the corn tortilla wraps to make hard taco shells.

3. Heat the Ayam Brand Sardines in Tomato Sauce for 3-5 minutes.

4. Spread the sardines into the taco shells and add some salsa and cabbage.

5. Serve & enjoy!

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Categories

Lunch

SARDIN TELUR PECAH

by Amirah Hamiezah @amirahhamiezah

INGREDIENTS • 1 can of Ayam Brand Sardines in Tomato Sauce 425g • 3 eggs • 1 tbsp of sweet soy sauce • 1 shallot • 1 garlic • 1 red onion • Water • Cooking oil • Coriander • Lime juice • Salt • Sugar • Bird’s eye chilli

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PREPARATION STEPS 1. Separate the Ayam Brand Sardines from its sauce.

Set the sauce aside.

2. In an oiled pan, fry the sardines till golden brown.

3. Add sliced shallots and sauté till fragrant.

4. Add the tomato sauce that we kept from just now.

5. Add the sweet soy sauce, sugar and salt. Mix well.

6. Add in fried sardines to the sauce.

7. Add eggs into the sardine mixture, cook slowly.

8. Add in sliced onion, bird’s eye chilli and coriander as garnish.

9. Serve it with freshly squeezed lime.

Categories

Lunch

CHEESY TUNA BREAD PIZZA

by Azalia Suhaimi @azaliasuhaimi

INGREDIENTS • 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.

3. 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.

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Lunch

LAKSA JOHOR

by Bell Fikry @bellalunafky

INGREDIENTS • 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 • Salt • Sugar

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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.

Presentation 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.

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

Categories

Lunch

VEGETARIAN KWAY TEOW

by Nur Syahirah binti Yaakub @sincerelyshe2210

INGREDIENTS • 1 can of Ayam Brand Garden Peas • 1 can of yumeat PlantBased Luncheon Meat • 1/2 cup of cooking oil • 1 bowl of button mushrooms • 5 cloves of garlic • 1 red onion • 1 dried chilli • 1 bowl of Kway Teow • 5 kaffir lime leaves • 1 tbsp of sugar • 1 tbsp of vinegar • 2 tbsp of soy sauce • Spring onion

PREPARATION STEPS 1. Heat oil.

2. Fry the yumeat Plant-Based Luncheon Meat till golden brown and crispy. Set it aside.

3. Add veggies and mushrooms. Stir fry till soft.

4. Add onion, garlic, dried chilli and kaffir lime leaves. Sauté till fragrant.

5. Add in Kway Teow and season it with sugar, vinegar and soy sauce.

6. Mix in the plant-based luncheon meat that was set aside just now, and and add in some Ayam Brand Garden Peas.

7. Serve and enjoy!

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Lunch

KIMCHI JIGGAE WITH TUNA

by Nur Fatheen Syamimie binti Mohd Sani @fatheensani

INGREDIENTS • 1 can of Ayam Brand Tuna Flakes in Water • 1 1/2 cup of kimchi, cut into small pieces • 2 1/2 cups of water • 1/2 cup of kimchi juice (from the kimchi jar) • 1 tsp of salt • 3 tsp of sesame oil • 1 piece of soft tofu • 1-2 cloves of garlic, minced • 2 tsp of soy sauce • 1 spring onion, chopped • 1 cup of rice cake, sliced

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PREPARATION STEPS 1. Add sesame oil to a pan and fry the kimchi.

2. Add Ayam Brand Tuna Flakes in Water and stir occasionally for 5 minutes.

3. Add water and kimchi broth to the mix and bring to a boil.

4. Add rice cake and boil for another 10 - 15 minutes.

5. Season with salt as desired.

6. Add chopped garlic, soft tofu and spring onion.

7. Serve hot with a bowl of rice on the side.

Categories

Lunch

SPECIAL CHICKEN IN SPICY TOMATO SAUCE

by Izzatie Yusoff @izzatieyusoff

INGREDIENTS • 1/2 box of Ayam Brand Organic Coconut Milk 200ml • 1/2 can of Ayam Brand Chopped Tomatoes • 1/2 of a whole chicken, cut to medium-sized pieces • 1 tsp of turmeric powder • Salt • Butter • Cooking Oil • 2 red onions • 4 cloves of garlic • 1 tbsp of ginger • Star anise • Cinammon • Clove • 4 tbsp of dried chillies • 2 tbsp of oyster sauce

PREPARATION STEPS 1. Season the chicken with turmeric and salt.

2. In a pan, melt the butter and add cooking oil in.

3. Add the seasoned chicken and cook halfway through.

4. Blend together the red onions, garlic, ginger, dried chillies, oyster sauce, star anise, cinammon, and clove.

5. Stir fry the mixture with the seasoned chicken.

6. Add the Ayam Brand Chopped Tomatoes and Ayam Brand Organic Coconut Milk.

7. Season with salt to taste.

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Lunch

SPICY GREEN CURRY SMOKED BEEF

by Faraherda @faraherda

INGREDIENTS • 2 boxes of Ayam Brand Green Curry Paste • 1 box of Ayam Brand Coconut Milk 200ml • 300g of smoked beef • 300g of bamboo shoots • 1 cup of water • 1 stalk of lemongrass • 3 red small chillies • 1 bowl of Thai basil leaves • 5 lime leaves • Lemon juice • Salt • Sugar

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PREPARATION STEPS 1. On a pan, add the Ayam Brand Green Curry Paste, lemongrass, smoked beef and bamboo shoots.

2. Add the Ayam Brand Coconut Milk.

3. Add red chillies, Thai basil leaves and lime leaves.

4. Squeeze the lemon into the mix and let it come to a boil.

Categories

Lunch

SARDINES IN ASAM SAUCE

by Zuhira Mohd @zuhira_mohd

INGREDIENTS • 1 can of Ayam Brand Sardines In Extra Virgin Olive Oil • 2 tsp of Ayam Brand Chopped Tomatoes • 3 tsp of tamarind paste • 1 tsp of belacan • 4 small chillies • 2 onions • 1/2 lime • Salt • Sugar • Seasoning powder

PREPARATION STEPS 1. Cut the onions and small chillies into slices and put them aside in a bowl.

2. Add water, lime and belacan into the bowl.

3. Mash the belacan and add in the brine.

4. Season with salt, sugar and seasoning powder.

5. Add two tablespoons of Ayam Brand Chopped Tomatoes.

6. Add the Ayam Brand Sardines In Extra Virgin Olive Oil into the bowl with the tamarind paste.

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Lunch

KERABU SUHUN

by Nursahida Jaafar @chedacheyu

INGREDIENTS • 2 boxes of Ayam Brand Green Curry Paste 50g • 100g of minced chicken • 2 cloves of garlic (optional) • 2 small chillies (optional) • 1 tbsp of sugar • 2 tbsp of lime juice • 1 tbsp of fish sauce • 100g of suhun (mee hoon or rice vermicelli) • 2 lime leaves, sliced • 1 red onion, sliced • Mint leaves • Basil leaves • Cilantro • Red chillies • Toasted sticky rice powder

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PREPARATION STEPS 1. Mash the garlic and small chillies. Set aside.

2. On a pan, cook the Ayam Brand Green Curry Paste with minced meat and the mixed garlic mixture.

3. Mix in some water and set aside.

4. In a separate bowl, mix sugar, lime juice, fish sauce along with suhun, lime leaves, red onions, mint leaves, basil leaves, cilantro, red chillies and minced meat.

5. Sprinkle with toasted sticky rice powder and serve.

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Lunch

ON-THE-GO BREAKFAST SALAD

by Bernice Tan

INGREDIENTS • 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 Salad dressing: • 1 cup of of extra virgin olive oil • 1/4 cup of balsamic vinegar • Salt • Pepper

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.

4. Keep in the container overnight or eat straight away.

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Lunch

SUPER SARDINE PUFFS

by Siti Nurjafiqah Binti Mohd Jamal

INGREDIENTS • 1 can of Ayam Brand Sardines in Tomato Sauce 155g • 1 medium-sized onion, chopped • 1 red chilli, chopped • 1/2 tsp of salt • Puff pastry • Egg yolk • Parsley

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PREPARATION STEPS 1. Stir fry the Ayam Brand Sardines in Tomato Sauce, onion and red chilli together, mashing it up as you cook it.

2. Put the sardine filling in each puff, fold and seal the puffs’ edges using a fork.

3. Glaze with egg yolk and sprinkle some parsley.

4. Bake in an oven for 20 minutes at 200˚C until the puffs become golden.

Categories

Lunch

15 MINUTES SAMBAL TOMATO SARDINES WITH LEMPENG

by Norleyana

INGREDIENTS • 1 can of Ayam Brand Sardines in Tomato Sauce, drained and set the sauce aside • 1 cup of flour • Water • Salt • 1 red onion, sliced • 2 cloves of garlic, sliced • 3 dried chillies

PREPARATION STEPS 1. Blend flour, water and salt.

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

3. Blend onion, garlic and dried chillies.

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

5. Pour the onion blend and cook till fragrant.

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

7. Stir till combined. Serve with lempeng.

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Lunch

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

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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.

Categories

Lunch

SARDINE MASALA WRAP

by Geetha

INGREDIENTS • 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.

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Lunch

PARTY SPECIAL BAKED BEAN TORTILLA PIZZA

by 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.

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Lunch

LUNCHTIME SPICY GRAVY SARDINES

by Nur Damia

INGREDIENTS • 1 can of Ayam Brand Sardines in Tomato Sauce 425g • 5 pieces of bird's eye chillies • 150ml of water • 1 tsp of salt • 1 key lime • 2 onions • 2 tsp of sugar • 2 small garlic

PREPARATION STEPS 1. Separate the Ayam Brand Sardines from the tomato sauce.

2. Fry the sardines for 5 minutes and set aside.

3. In a pan, add in the chopped up garlic, the tomato sauce from the sardines, and water and stir slowly.

4. Squeeze some lime and add in the chopped bird's eye chillies.

5. Bring the mixture to a boil and add in salt and sugar to taste, then top it with the fried sardines.

6. Stir the mixture gently, add in onions and cook until soft.

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Lunch

SARDINE TUMIS

by Shemalatha

INGREDIENTS • 1 can of Ayam Brand Sardines In Tomato Sauce 425g • 3 cloves of garlic, peeled and thinly sliced • 3 small shallots (can be substituted with a small red onion), peeled and thinly sliced • 1 small tomato, sliced in wedges • 1/4 tsp of white ground pepper • 1 big red chilli (optional), sliced • Salt • Vegetable oil

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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.

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

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

4. Serve and enjoy.

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Lunch

CHICKEN IN COCONUT CURRY WITH CHILLI PADI

by Raudhatus Sakinah

INGREDIENTS • 1 box of Ayam Brand Coconut Milk 200ml • 1/2 of a whole chicken • 6 cloves of red onion, grated • 1/2 onion, grated • 1 tbsp of ginger, grated • 2 lemongrass sticks • Small chillies • Water • Turmeric powder • Turmeric leaves, sliced • Lime leaves • Salt

PREPARATION STEPS 1. Marinate the chicken with turmeric powder and fry it until it is half cooked, then set aside.

2. In a separate pan, take half of the cooked chicken and sauté it with the grated red onion, onion, and ginger until it becomes fragrant.

3. Add lemongrass and water according to preference.

4. Add Ayam Brand Coconut Milk and mix well.

5. Add in the rest of the chicken with turmeric leaves and lime leaves.

6. Stir slowly and add salt to taste.

7. Cook for about 10 minutes or until the chicken is well cooked.

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Categories

Lunch

BAKED BEANS CURRY

by Margaret Seet

••

INGREDIENTS

• 1 can of Ayam Brand Baked Beans • 1 potato, peeled and cut into bite-sized pieces • 1 round brinjal, cut into bite-sized pieces • 2 curry leaves • 1 tbsp of asam paste • 2 tbsp of fish curry powder • 1 tbsp of coriander seed powder • 1 tbsp of chilli powder • 1/2 tbsp of turmeric powder • 700ml of water • 200ml of evaporated milk • 1 large onion • 3 cloves of garlic • 1 tomato • 1 tbsp of cumin seeds

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PREPARATION STEPS 1. In a heated wok, add oil and fry the potatos till golden brown.

2. Add brinjal and stir fry until it softens.

3. Add curry leaves along with a blend of the onion, garlic, tomato, and cumin seeds, and fry the mixture until fragrant.

4. Add fish curry powder, coriander seed powder, chilli powder and turmeric powder and fry till fragrant.

5. Pour in 700ml of asam water and bring to a boil.

6. Add in Ayam Brand Baked Beans.

7. Add in 200ml of evaporated milk and bring to boil before serving.

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Lunch

MARVELLOUS PRAWN IN COCONUT GRAVY

by SIti Noor Hasniza binti Mohd Kader

INGREDIENTS • 1 box of Ayam Brand Coconut 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.

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

4. Add 300ml of water and let it boil.

5. Add potatoes and cook until slightly tender.

6. Add shrimp, carrot and beans.

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

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Lunch

SPICY TOMATO SARDINES

by Victoria

INGREDIENTS • 1 can of Ayam Brand Sardines in Tomato Sauce • Onion • Salt • Chilli sambal • Water

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PREPARATION STEPS 1. Heat the pan with oil and stir fry the onions and chilli sambal.

2. Add in the Ayam Brand Sardines in Tomato Sauce and water that is equivalent to the amount of the sardine can.

3. Add salt and remove the sardine bones.

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Lunch

PINEAPPLE PRAWNS IN COCONUT MILK GRAVY

by Karen Phang Kai Ling

INGREDIENTS • 1 box of Ayam Brand Coconut Trim Milk 200ml • 10 medium-sized prawns with shell intact • 1/2 of a pineapple, diced • 1 red chilli • 3 cloves of garlic • 1 stalk of lemongrass • Oil • Salt

PREPARATION 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.

4. Add pineapple, prawns, a pinch of salt and stir well.

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Lunch

RED CURRY SARDINES

by Syuhaida Yusof

INGREDIENTS • 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.

6. Add the chillies and parsley before serving.

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Lunch

SPAGHETTI SARDINE BOLOGNESE

by Isya Sandra

INGREDIENTS • 1 can of Ayam Brand Sardines in Tomato Sauce • 2 litres of water • 1 packet of spaghetti • Salt • Olive oil • 1 Holland onion • 5 cloves of garlic • 1 tomato • Mushrooms • 5 sausages • Bolognese sauce • Sugar • Salt

PREPARATION STEPS 1. Boil the spaghetti with water and olive oil and set aside once cooked.

2. Dice up the Holland onion, garlic, mushrooms and tomatoes.

3. Slice the sausages and then fry it up.

4. Heat olive oil and sauté the Holland onion and garlic until golden.

5. Add tomatoes and mushrooms and cook until soft.

6. Add the bolognese instant sauce and add the Ayam Brand Sardines (without the tomato sauce).

7. Add one cup of water and the fried sausages from earlier.

8. Once the sauce is slightly concentrated, season with salt and sugar.

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Lunch

POT LUCK TUNA PASTA BAKE

by Hemala Devaraj

INGREDIENTS • 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)

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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.

Categories

Lunch

SAMBAL KACANG SARDINES

by Nur Zulaika binti Roslan

INGREDIENTS • 1 can of Ayam Brand Sardines in Tomato Sauce 425g • 1 onion • 2 cloves of garlic • 5 tbsp of chilli blend of your choice • 250gm of peanuts • Asam jawa

PREPARATION STEPS 1. Bake the peanuts until they become crunchy.

2. Blend or mash the onions and garlic, then sauté until crispy.

3. Add the Ayam Brand Sardines in Tomato Sauce, stir fry and crush into smaller pieces until the mix becomes dry and crispy 4. Add the chilli blend.

5. Add a little bit of tamarind juice until the dish becomes crispy and the oil separates. Repeat this step 3 times.

6. Finally, add the baked peanuts and mix well.

Serve it with bread or rice porridge.

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Lunch

FRIED CHICKEN IN GREEN CURRY SAMBAL

by Siti Norbaya binti Dahalan

INGREDIENTS • 1 box of Ayam Brand Green Curry Paste • 1/2 of Ayam Brand Coconut Milk 200ml • 8 pieces of chicken • 2 cloves of garlic • 1 large onion • 10 stalks of green chillies • 2 sticks of lemongrass • 6 pieces of lime leaves • 1/2 cup of water • Cilantro • Cooking oil

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PREPARATION STEPS 1. Fry the chicken pieces and set aside.

2. Blend the garlic, onion and green chillies.

3. Heat 2 tablespoons of cooking oil and sauté the blended ingredients with lemongrass until it becomes slightly dry.

4. Add the Ayam Brand Green Curry Paste with water and Ayam Brand Coconut Milk. Stir well.

5. Add the fried chicken and lime leaves. Cook until the sauce thickens.

6. Sprinkle some cilantro leaves and serve.

Categories

Lunch

GULAI MASAM TEMPOYAK SARDIN

by Fazidah Othman

INGREDIENTS • 1 can of Ayam Brand Sardines in Tomato Sauce 425g • 7-10 red chillies • 1 tbsp of turmeric • 5-4 tbsp of durian paste • 1 bunga kantan, cut in half • 3-4 pieces of daun kesum • 1/2 cup of water • Salt • Seasoning

PREPARATION STEPS 1. Blend water, chillies, turmeric and durian paste together.

2. Add the blended items into a pot and bring to a boil.

3. Once the mixture boils, add Ayam Brand Sardines in Tomato Sauce into the pot.

4. Add bunga kantan and daun kesum.

5. Season the gravy with salt and seasoning.

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Lunch

SIMPLY KASIH SMOKED BEEF WITH TAPIOCA LEAVES IN COCONUT GRAVY

by Fazerina binti Ibrahim

INGREDIENTS • 1 box of Ayam Brand Coconut Milk 200ml • 1kg of smoked beef, thinly sliced • A handful of tapioca leaves, boiled • A handful of kampung chillies • A handful of fresh turmeric • 3 stalks of lemongrass, stems removed • Oil • 2 turmeric leaves • Tamarind • Salt • Sugar

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PREPARATION STEPS 1. In a pan, heat the oil and add the grated ingredients and lemongrass.

2. Add the smoked beef and Ayam Brand Coconut Milk.

3. Add tapioca leaves, salt, sugar and seasoning.

4. Adjust the consistency with water according to personal preference.

5. Add turmeric leaves.

Categories

Snacks

SARDINE RISOLES

by Didapuryana @didapuryana

INGREDIENTS Risoles Skin • 1 1/2 cup of wheat flour • 3 tbsp of cassava flour • 2 cups of water • 1 egg • 1/4 tsp of salt

PREPARATION STEPS Risoles Skin 1. Combine wheat flour, cassava flour, water, egg and salt in a bowl.

2. Pour the mixture into a non-stick pan, making sure to flatten the pan to ensure that the layer of risoles skin is thin.

Sardine Filling • 1 can of Ayam Brand Sardines in Tomato Sauce, squashed with bones removed • 1 can of yumeat Plant-Based Luncheon Meat, diced • 1 onion, diced • 3 garlic cloves, finely diced • 4-5 small chillies (optional) • 1 tamarind • 1 potato, diced • 1 carrot, diced • 1 celery, diced • Salt • Black pepper • Coriander leaves (optional)

3. Cook until the skin is slightly lifted.

Risoles • Mozzarella cheese • Eggs, beaten • Breadcrumbs

2. Wrap it up nice and tightly.

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4. Repeat until the all the mixture is used.

Sardine Filling 1. Stir fry the onion, garlic and small chilli until fragrant.

2. Add the squashed Ayam Brand Sardines in Tomato Sauce to the pan.

3. Add the tamarind, potatoes, carrots, and celery and cook until the potatoes are tender.

4. Add the yumeat Plant-Based Luncheon Meat.

5. Season with salt and black pepper.

6. Add the coriander leaves.

Risoles 1. Using the risoles skin from earlier, insert the filling and mozarella cheese.

3. Dip each risole into a bowl of beaten eggs, then coat evenly with breadcrumbs.

4. Fry thoroughly in hot oil until the risoles turn brown.

Categories

Snacks

NORI SUSHI WRAP WITH SABA

by Juliana Tan @juliana__728

INGREDIENTS • 1 can of Ayam Brand Saba Flakes in Extra Virgin Olive Oil • 10 sheets of nori • 1 cup of sliced cucumber • 1 cup of sliced mango • 1 cup of chopped boiled eggs • Cooked Japanese rice

PREPARATION STEPS 1. Place the nori sheet, shiny side down on the wrap mat.

2. Spread the Japanese rice using your fingers and cover about half of the sheet.

3. Add a line of Ayam Brand Saba Flakes in Extra Virgin Olive Oil mix in the centre of the rice and spread it.

4. Add the sliced cucumber, mango and boiled eggs.

5. Grab the bamboo from both ends of the side with the nori sheet and start rolling.

6. Roll tight until the end of the nori sheet. Be careful not to make it too tight as it will cause the Saba mixture to spill out. Wet fingers with a little water to make the end of the sheets stick together.

7. Wet a sharp knife and slice the roll in half. Slice into bite-sized pieces and cut off the ends.

8. That’s all! Enjoy them right away.

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Snacks

CHEESY TUNA BALLS

by Sherlyn Chew @sherlynchew

INGREDIENTS • 4 cans of Ayam Brand Tuna Chunks in Water • Bread crumbs • 1/4 of tsp salt • 1/4 of tsp pepper • 2 large eggs • 1/2 cups of shredded cheddar cheese • 150g of grated parmesan • Mayonnaise

PREPARATION STEPS 1. Remove the water from the Ayam Brand Tuna Chunks and pour the tuna into a large bowl.

2. Add 1/4 cup of bread crumbs, salt, pepper, eggs, cheddar cheese and mayonnaise into the bowl.

3. Stir all the ingredients together.

4. Shape the mixture into bite-sized balls.

5. Roll balls with grated parmesan and put them on the tray. Sprinkle more cheese over the rolled balls.

6. Preheat oven to 200°C. 7. Bake for 8 - 10 minutes or until the cheese turns into a crisp golden brown.

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Snacks

SABA MONEY BAG

by Ong Sheue Yen @sheue_yen

INGREDIENTS • 1 can of Ayam Brand Saba Flakes in Chilli • 1 packet of dumpling wrappers • 1 egg • Cooking oil • 1 cabbage, finely chopped • 1 spring onion, finely chopped • 1/2 tsp of white pepper • 10 stalks of chives • Sweet chilli sauce

PREPARATION STEPS 1. Place the stalks of chives in a heatproof bowl filled with water and boil for 1 minute or until they become soft.

2. Drain the boiled water and replace it with cold water.

3. Mix the Ayam Brand Saba Flakes in Chilli, cabbage, spring onion, egg and white pepper in a bowl.

4. Place the dumpling wrappers on a flat surface and top each one with some saba mixture.

5. Bring the wrapper edges up to enclose the filling.

Pinch to seal and tie with a stalk of chive.

6. Repeat until all wrappers are used.

7. Heat oil in a pot over moderate heat and deep fry the dumplings for 3 minutes until golden brown.

8. Using a slotted spoon, place them on paper towels to blot out excess oil.

9. Serve with chilli sauce.

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Snacks

SABA AND MACKEREL PUFFY PIE

by Koh Tsae Woon @iamtsaewoon

INGREDIENTS • 1 can of Ayam Brand Saba Flakes in Extra Virgin Olive Oil • 1 can of Ayam Brand Mackerel Fillet in Tomato Sauce • 1 Japanese cucumber • 4 tomatoes • 1 yellow onion • Pastry skin • 5 eggs

PREPARATION STEPS 1. Dice the cucumber, tomatoes and onion. Set aside.

2. Make mixture and set aside.

For Mackerel: • Mix the mashed Ayam Brand Mackerel Fillet in Tomato Sauce, cucumber, tomatoes, yellow onion, chilli & pepper in a bowl.

For Saba: • Mix the Ayam Brand Saba Flakes in Extra Virgin Olive Oi, cucumber, tomatoes, yellow onion, chilli & pepper in a bowl.

3. Crack 1 egg & set aside as egg wash.

4. Boil 4 eggs and peel off the shells and slice it.

5. Cut pastry skin into long rectangles.

6. Scoop the mackerel filling onto some sheets and scoop the saba filling onto the remaining sheets.

7. Fold the sheets and seal it with a fork.

8. Brush the top of the pastry sheet with egg wash.

9. Bake in the oven at 180°C for 15 minutes till golden brown.

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Snacks

CLASSIC MACKEREL FILLET ROLLS

by Nur Syahira binti Nordin @syahiranordin

INGREDIENTS • 1 can of Ayam Brand Mackerel Fillet in Tomato Sauce, discard all but a few tablespoons of the sauce • 1 large onion, chopped • 4 bird’s eye chillies, chopped • 2 limes • Salt • 1 loaf of soft white bread • 2 eggs, beaten well • Oil for deep frying

PREPARATION STEPS 1. Mash the Ayam Brand Mackerel Fillet in Tomato Sauce with the chopped onions and bird’s eye chillies.

2. Add lime. Cook it down for about 5 minutes to dry it out a little.

3. Heat the oil for deep frying.

4. Season the beaten egg mixture with salt.

5. Scoop some mackerel filling on one side of the bread and roll it tightly.

6. Dip in the egg mixture and fry until golden brown and crispy.

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Categories

Snacks

TORTILLA BAKED BEANS CHEESE CUPS

by Wany Ban @wany.ban

INGREDIENTS • 1/2 can of Ayam Brand Baked Beans in Tomato Sauce • 1/4 box of Ayam Brand Chopped Tomatoes • 1/4 can of Ayam Brand Sweet Cup Corn • 2 pieces of tortilla wrap, quartered • 2 pieces of cheddar cheese, quartered • 4 eggs, whisked • 1/4 cup of capsicum, diced • Thousand island sauce • Black pepper • Salt

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PREPARATION STEPS 1. Cut 4 tortilla wraps and add them into 8 aluminum containers.

2. In a separate bowl, whisk the eggs and season with black pepper and salt.

3. Add the Ayam Brand Baked Beans, Ayam Brand Sweet Cup Corn, and Ayam Brand Chopped Tomatoes into the tortilla wraps.

4. Pour the beaten egg mixture over the filling in the tortilla wrap.

5. Add diced capsicum and cheddar cheese over the top.

6. Add thousand island sauce, onions and chilli flakes over the top.

7. Bake in an oven or in an air fryer at 130°C for 40 minutes or until the egg is cooked.

Categories

Snacks

CHEESY SPICY SABA BAKED POTATO

by Rozalina binti Rasol

INGREDIENTS • 1 can of Ayam Brand Saba Flakes in Chilli • 6 medium-sized potatoes • 1/2 onion, diced • 4 cloves of garlic, diced • 1/4 red bell pepper, finely sliced • 2 tbsp of extra virgin olive oil • 200ml of whipping cream • Fresh parsley, finely sliced • 100g of mozzarella cheese • Black pepper • Salt

PREPARATION STEPS 1. Preheat the oven to 230°C (450°F).

2. Wash and clean the potatoes and dry them thoroughly.

Then, transfer them onto a baking sheet.

3. Brush the potatoes with olive oil and sprinkle with salt and black pepper.

4. Bake for 45 minutes or until they become tender.

5. When the potatoes are cooked and cool enough to handle, cut them in half lengthwise and scoop the inside out of each half, leaving 1/4-inch shells of potato flesh and skin.

6. Mash the scooped-out potatoes.

7. In a large frying pan, heat the olive oil over medium heat and sauté the diced garlic and onion for about 3 minutes until they become soft.

8. Add some whipping cream and stir.

9. Add the finely sliced red bell pepper, parsley, salt and pepper to taste.

10. Add the mixture to the mashed potatoes, stir to combine with the Ayam Brand Saba Flakes in Chilli .

11. Place the potato shells onto the baking sheet and fill them with the mixture.

12. Sprinkle some mozzarella cheese on top.

13. Bake for 10-15 minutes until the potatoes turn slightly brown.

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Snacks

OMEGA-3 SARDINE SANDWICH

by Siti Khatijah Zakaria

INGREDIENTS • 1 can of Ayam Brand Sardines in Tomato Sauce 425g • 3 red onions, thinly sliced • 2 red chillies with seeds • 1 tamarind, sliced • Black pepper • Salt

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PREPARATION STEPS 1. On a pan, fry the onions till fragrant.

2. Add the Ayam Brand Sardines with the tomato sauce and smash the sardines.

3. Pour in the red chillies and tamarind slices, then season with black pepper and salt.

4. Mix till the tomato sauce thickens before setting aside.

5. Butter some bread and top it with the sardine mixture to create a sandwich.

Categories

Snacks

TUNA TAKOYAKI

by 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).

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Snacks

TUNA SATAY

by 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

PREPARATION STEPS

Tuna Chicken Satay: 1. Soak wooden skewers in water for at least 10 minutes.

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

3. 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.

5. Wrap the chicken tuna paste around wooden skewers.

• 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

6. 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.

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)

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

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

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.

6. Garnish with crushed peanuts.

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Snacks

COCONUT MILK FINGER BISCUITS

by Faizura binti Ismail

INGREDIENTS • 50g of Ayam Brand Coconut Milk Super Light • 140g of butter • 50g of icing sugar • 1 egg yolk • 250g of corn flour • 20g of custard powder • 50g of all-purpose flour

PREPARATION STEPS 1. Mix sugar, egg yolk, butter and Ayam Brand Coconut Milk Super Light altogether.

2. Add in corn flour, custard powder and allpurpose flour and mix it till it forms a dough. If the dough is too soft, add in more all-purpose flour.

3. Once done, add dough into a piping bag (use a star-shaped nozzle). Pipe dough into the shapes of fingers.

4. Bake it at 170°C for 15-20 minutes, till golden brown.

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TEA TIME TUNA SNACK

by NorAzi Isa

INGREDIENTS • 1 can of Ayam Brand Chilli Tuna • 500g of flour • 1 egg • Boiling hot water

PREPARATION STEPS 1. Open a can of Ayam Brand Chilli Tuna and mash it with a fork.

2. Mix flour with an egg.

3. Little by little add in boiling hot water to let the flour rise.

4. Add in the mashed tuna. Mix well.

5. The dough should not be too soft, it should be able to be shaped into little rounds.

6. Heat pan and start frying. *Tip if you don’t want the dough to stick to your hands, splash water on your hands before handling the dough**

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EASY FRIED SARDINE POPIAH

by Ainidharwina bt Abd Latif

INGREDIENTS • 1 can of Ayam Brand Sardines in Tomato Sauce 425g • Popiah skin • 3 cloves of garlic, sliced • 3 onions, sliced • 2 tsp of asam jawa, mix with a little water • Salt • Sugar

PREPARATION STEPS 1. In a bowl, mash the Ayam Brand Sardines and mix it with the garlic, onion and asam jawa.

2. Adjust the taste with some salt and sugar.

3. On a popiah skin, scoop some sardine filling onto it and carefully wrap the popiah.

4. Fry the popiah until it becomes crispy.

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Snacks

CUTE MACKEREL CUTLET

by Vimallavathi Karupiah

INGREDIENTS • 1 can of Ayam Brand Mackerel in Tomato Sauce 425g, cleaned, deboned, and crumbled • 2 potatoes, boiled and mashed • 4 tbsp of coconut oil • 1 tbsp of ginger garlic paste • 1 onion, sliced • 2 spring curry leaves, chopped • 1/2 tsp of turmeric powder • 1/2 tbsp of chilli powder • 1/2 tbsp of coriander powder • 1/2 tbsp of garam masala • 1/2 tbsp of fennel powder • Salt • 2 tbsp of tomato sauce (from the mackerel tin) • 1 tbsp of lime juice • 2 tbsp of chopped coriander leaves • Oil • Flour • Water • Breadcrumbs

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PREPARATION STEPS 1. In a pan on medium heat, add oil and sauté the onion, ginger garlic paste and curry leaves till fragrant.

2. Add in all spices and stir fry till well combined.

3. Add in the crumbled Ayam Brand Mackerel and mashed potato and mix them till well combined.

4. Add in tomato sauce, lime juice and coriander leaves. Stir fry till well combined.

5. Cool the mix and shape as per your liking to form small cutlets.

6. Crumb coat the cutlets starting with a mixture of flour and water followed by coating with breadcrumbs (double coat if needed).

7. Deep fry the cutlets until golden brown and place them on a kitchen towel to drain excess oil.

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Snacks

KUIH LIDAH BUAYA LEMAK MANIS

by Nurul Suhaida Binti Aziz

INGREDIENTS For the dough: • 30ml of Ayam Brand Coconut Milk • 500g of wheat flour • 1 egg • 2 tbsp of margarine • 1/2 tsp of salt • 130ml of water • 1 tsp of pandan flavouring • 3 drops of green food colouring • Cooking oil (to fry) For sweeping: • 6 tbsp of corn flour • 6 tbsp of cooking oil

PREPARATION STEPS 1. Combine the Ayam Brand Coconut Milk, wheat flour, egg, margarine, salt, water, pandan flavouring and green food colouring in a large container and mix well.

2. Divide the dough into 8 equal parts and spread the dough thinly, making it flat, then topping each with the sweeping mixture of corn flour and cooking oil.

3. Cut the dough into 1 inch small pieces.

4. Repeat the steps above with the remaining dough.

5. Heat cooking oil in a pan and fry the dough until slightly brown. Lift and toss it.

6. The dish is ready to serve.

*Mix well in a bowl and make sure the dough is not too runny or concentrated.

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SIMPLE SARDINE ROLLS

by Nurul Aien binti Ibrahim

INGREDIENTS For the dough • 4 cups of flour • 1 tbsp of rice flour • 2 tbsp of corn flour • 2 tsp of sugar • 1 tsp of salt • Water • 1/4 cup of mayonnaise • 2 tbsp of margarine For the filling • 1 can of Ayam Brand Sardines in Tomato Sauce 425g • 1/2 big onion, diced • 2 garlic, chopped • Small chillies (optional) • Ground chillies (optional) • Sugar • Salt • Lime juice

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PREPARATION STEPS 1. Prepare the dough by mixing flour, rice flour, corn flour, sugar, and salt.

2. Add water to the mix little by little, kneading for 5 minutes or until a lump of dough is formed.

3. Let the dough sit for 15 minutes before shaping.

4. Cover the dough with a damp cloth and allow it to soften.

5. Create an oval shape, mimicking a 'pear' fruit.

Filling: 1. In a pan, sauté garlic, onion, and chillies until they soften.

2. Add the ground chillies and sauté until they are semi-dry.

3. Add the Ayam Brand Sardines in Tomato Sauce, making sure to mash the sardines slightly.

4. Add sugar, salt and a squeeze of lime.

5. Cook until dry.

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Snacks

SUNDAY MORNING STEAMED GLUTINOUS RICE

by Chow Hing

INGREDIENTS • 1 box of Ayam Brand Coconut Milk 200ml • 100ml of water • 1 tsp of salt • 2 tsp of sugar • 450g of glutinous rice • 650ml of water • 2 pieces of pandan leaves

PREPARATION STEPS 1. Wash the glutinous rice thoroughly.

2. Soak the rice for 2 hours with water.

3. Filter the rice.

4. Steam the rice with pandan leaves for 15 minutes.

5. Separately, mix the Ayam Brand Coconut Milk, water, salt and sugar.

6. Remove the glutinous rice from the steamer and pour the coconut milk mixture over the rice. Stir well.

7. Steam for 15 minutes or until the coconut milk is dry.

8. Ready to serve.

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SALLY’S PULUT HITAM

by Sally Phang

INGREDIENTS • 1 box of Ayam Brand Coconut Milk 200ml • 300g of Pulut Hitam • 1/2 cup of sugar (adjust to preference)

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PREPARATION STEPS 1. Wash the pulut hitam and cook for approximately one hour.

2. Add preferred amount of sugar and the Ayam Brand Coconut Milk.

3. Stir intermittently till done.

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Snacks

CHICKEN KURMA

by Faridah Binti Abdulhir

INGREDIENTS • 1 box of Ayam Brand Coconut Milk 100ml • 1 chicken breast, sliced • 3 tbsp of dates spice • 1 carrot, sliced • 2 potatoes, cut into wedges • 5 baby tomatoes, halved • Salt • Sugar • Cooking oil • Water • 3 red onions, finely cut • 2 cloves of garlic, finely cut • 1 tbsp of ginger, finely cut • 1 cinnamon stick • 3 star anises • 2 cardamoms • 3 cloves

PREPARATION STEPS 1. Heat the oil in the pot and cook the cloves, star anise, cardamom, and cinammon stick until fragrant.

2. Add ginger, red onion and garlic and cook until golden and fragrant.

3. Add the dates spices into the mix and stir until the spices are dry.

4. Add some water. Repeat this step 2-3 times until the spices are thoroughly cooked.

5. Add chicken, carrots and potatoes.

6. Add 100ml of Ayam Brand Coconut Milk and baby tomatoes.

7. Season with salt and sugar to taste.

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Dinner

STIR-FRY MACKEREL AND SABA NOODLES

by Intan Nur Anum @_loveshak

INGREDIENTS • 1 can of Ayam Brand Mackerel in Tomato Sauce 425g • 1/2 can of Ayam Brand Saba Flakes in Extra Virgin Olive Oil • 2-3 spoons of sweet sauce • 1 red onion • 3 cloves of garlic • 1 egg • 1 tie of spinach • 2-3 spoons of chilli and tomato sauce • 1 packet of yellow egg noodles

PREPARATION STEPS 1. Prep the Ayam Brand Mackerel in Tomato Sauce and Ayam Brand Saba Flakes in Extra Virgin Olive Oil and leave it aside.

2. Add minced onion, garlic, pre-prepped mackerel and saba fish and stir fry them till fragrant. Add chilli sauce, tomato sauce and sweet sauce for taste.

3. Once it is well-incorporated, add in your noodles and eggs.

4. Add spinach and salt for taste.

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SARDINE PASTA IN CREAMY CHILLI PADI GRAVY

by Mill Anwar @millanwar

INGREDIENTS • 1 box of Ayam Brand Coconut Milk • 1 can of Ayam Brand Sardines in Tomato Sauce 425g • 4 cloves of garlic • 1 red onion • 15-17 small chillies (chili padi) • 1 tbsp of turmeric powder • 200g of pasta (spaghetti or others) • Salt • Cubes of chicken to your liking • Cherry tomatoes (optional) • Lemon • Parmesan cheese • Lime leaves • Parsley • Black pepper

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PREPARATION STEPS 1. Boil the pasta until it becomes al-dente. Keep some pasta in boiled water.

2. Blend the small chillies (chilli padi), garlic and red onion.

3. Mix it with a little bit of oil and add turmeric powder. Let it dry.

4. Add the Ayam Brand Coconut Milk into the mix.

5. Separate the Ayam Brand Sardines from its sauce, then add all the ingredients into a pot and cook well.

6. Season it with a teaspoon of salt and black pepper, then add the cubes of chicken.

7. Add the cooked pasta into the pot. If the sauce gets too concentrated, add some boiled water from the pasta.

8. Stir well and add some cherry tomatoes and lime leaves.

9. The dish is now ready to serve.

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Dinner

SEAFOOD CURRY WITH SWEET CORN

by Najhan Hayati @najehaha

INGREDIENTS • 1 box of Ayam Brand Red Curry Paste 50g • 1 can of Ayam Brand Sweet Cup Corn • 100ml of Ayam Brand Coconut Milk or 100ml of cold water • 10 pieces of medium-sized shrimps • 2 squid • 6 cloves of garlic, diced • 2 onions • 1 red capsicum, diced • 1 tsp of salt • 1 tsp of sugar • 2 tsp of oyster sauce • 2 tsp of chilli sauce • 2 tsp of flavouring of your choice

PREPARATION STEPS 1. Add some oil to a heated pan, followed by shrimps and squid until their colours change.

Make sure to not overcook them.

2. Add the garlic, onions and red capsicum together with the Ayam Brand Red Curry Paste. Let it cook until the oil separates.

3. Then, add water or the Ayam Brand Coconut Milk with the Ayam Brand Sweet Cup Corn to the mix and let it cook for 3 minutes.

4. Finally, add some salt, sugar, chilli sauce, oyster sauce and additional flavouring of your choice.

Stir it well.

5. Serve the dish with a side of rice.

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MACKEREL RENDANG

by Azah Zara @by_azahzara

INGREDIENTS • 1 tsp of Ayam Brand Kerisik Kelapa 40g • 1 can of Ayam Brand Mackerel in Tomato Sauce • 1 box of Ayam Brand Coconut Milk • 3 cloves of garlic • 5 red onions • 1/2 inch ginger • 2 stalks of lemongrass • 1 inch of Galangal • 1 inch of fresh turmeric • 5 dried chillies • 5 chilli peppers • 1 tsp of coriander seeds • 1 tsp of fennel seeds • 2-3 pieces of lime leaves • 1 slice ​​of tamarind • Salt • Sugar • 2 turmeric leaves

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PREPARATION STEPS 1. Blend the garlic, red onions, ginger, lemongrass, Galangal, fresh turmeric, coriander seeds, fennel seeds, dried chillies and chilli peppers.

2. Stir fry the blended ingredients until the oil separates.

3. Add lime leaves and the tamarind slice into the mix.

4. Add the Ayam Brand Mackerel in Tomato Sauce and Ayam Brand Coconut Milk. Season it with salt, sugar and some Ayam Brand Kerisik Kelapa.

5. Let it cook until the sauce thickens.

6. Lastly, sprinkle some pieces of turmeric leaves.

7. The dish is ready to serve.

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Dinner

BALADO MACKEREL by @Hakaksukamasak

INGREDIENTS To Blend • 1 can of Ayam Brand Mackerel in Tomato Sauce 425g • 5 red chillies • 4 green chillies • 2 bird’s eye chillies Ingredients: • 1 can of Ayam Brand Garden Peas • 2 tbsp of Ayam Brand Sweet Cup Corn • 2 tbsp of Ayam Brand Chopped Tomatoes • 1 golden onion • 2-3 tbsp of tamarind water • 2 tsp of salt • 1 tsp of sugar • Pinch of seasoning

PREPARATION STEPS 1. Blend the ingredients (To Blend).

2. In a heated pan, add oil, the blended ingredients and the sliced onion, sauté till fragrant.

3. Add 1 can of Ayam Brand Mackerel in Tomato Sauce and tamarind water.

4. Add the Ayam Brand Chopped Tomatoes, Ayam Brand Garden Peas and Ayam Brand Sweet Cup Corn. Mix Well.

5. Cook on low heat. Once cooked, serve and enjoy!

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CHEESY TUNA CASSEROLE

by Hanisah Ariff @Hanisah_Ariff

INGREDIENTS • 3 cans of Ayam Brand Tuna Flakes in Water • 1 can of Ayam Brand Garden Peas • 1kg of potatoes • 100g of broccoli and cauliflower • 2 cups of shredded cheddar cheese • Milk • Butter • Mushrooms

PREPARATION STEPS 1. Preheat your oven to 375°F. 2. Boil the potatoes, peel them and mash with milk and butter.

2. Boil the broccoli and cauliflower.

3. Add the mushrooms, Ayam Brand Tuna Flakes and Ayam Brand Garden Peas to the boiled broccoli and cauliflower. Mix them well.

4. Combine the mixture with the mash potato to make a casserole.

5. Spread the shredded cheddar cheese over the mash potato.

6. Bake in the preheat oven and enjoy the meal!

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PRAWN GREEN CURRY

by Lily Sazwani binti Romli @lilysazwani

INGREDIENTS • 1 box of Ayam Brand Coconut Milk • 1 box of Ayam Brand Green Curry Paste • 1/2 can of Ayam Brand Garden Peas • Oil for frying • 2 onions, finely sliced • 1 red chilli, sliced • 1 tbsp of fish sauce • 500gms of freshwater prawns • 2 tsp of lime juice • A handful of fresh coriander, chopped • 1 tsp of salt • 1/2 tbsp of brown sugar to your liking

PREPARATION STEPS 1. In a pot, sauté the onion and prawns.

2. Add in the Ayam Brand Coconut Milk. Stir at medium heat.

3. Add in the Ayam Brand Green Curry Paste, red chilli and Ayam Brand Garden Peas.

4. Add in the chopped coriander, fish sauce, brown sugar and salt.

5. Serve with rice.

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SHELLOUT MASALA

by Aimi Najwa Ghazali @aimieynajwaa

INGREDIENTS Set A • 2 large onions • 15 cloves of onions • 10 cloves of garlic / 2 garlic equivalent • 1 inch of ginger • 1 inch of belacan • 1 dried shrimp, gently soaked Set B (to be sautéed) • 6 cloves of garlic, thinly sliced • 6 cloves of red onions, thinly sliced • 1 inch of ginger, thinly sliced • 5 stalks of curry leaves, keep the leaves only • 10 small chillies, chopped • 2 stalks of lemongrass • 1 tbsp of butter or margarine • 1 packet of fish curry powder • Oil Set C (for seasoning) • 1 box of Ayam Brand Coconut Milk • 3 tbsp of oyster sauce • 3 tbsp of fish sauce • 1 tsp of black pepper powder • 1 cube of chicken starch • Salt and sugar to taste • Mussels • Crabs • Squid • Shrimp • Broccoli • Cabbage • Carrots

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PREPARATION STEPS 1. Combine all ingredients from Set A with water and a little cooking oil. Grind until it has a smooth consistency and set aside.

2. Heat some oil with butter in a pan.

3. Add all ingredients from Set B and sauté until they become fragrant and dry.

4. Add the mixture from Set A and cook until it gets dry, especially the chillies. If the gravy is too concentrated, add some water and cook again.

5. Add all ingredients from Set C and cook well, starting from oyster sauce, followed by fish sauce, black pepper powder, chicken starch and sugar.

6. Add a pinch of salt. Be mindful of the use of salt as the oyster sauce and fish sauce are already salty.

7. Let the sauce glaze and set aside.

8. Heat up some sauce in a pan and add mussels. Cook well, remove and set aside.

9. Repeat the previous step with crabs first, followed by the last batch of squid, shrimp, broccoli, cabbage and carrot.

10. Combine all ingredients with the sauce and let it simmer.

11. Ready to serve.

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Dinner

SALMON FISH HEAD CURRY WITH BEE HOON

by Alia Zaferi @aliazafff

INGREDIENTS • 1 box of Ayam Brand Coconut Milk 200ml • Salmon fish head • Jintan manis (fennel) • Curry leaves • Shallots and garlic • Potatoes • Tomatoes • Okras • Asam jawa paste • Fish curry powder • Bee Hoon (rice vermicelli)

PREPARATION STEPS 1. Stir fry the Jintan Manis (fennel) and curry leaves in hot oil until it is fragrant.

2. Blend the shallots and garlic with fish curry powder and add them into the stir-fry.

3. Add the salmon fish head and 200ml of water.

4. Add the potatoes, tomatoes and okra (amount to your liking).

5. Add the Ayam Brand Coconut Milk.

6. Let it simmer till everything is fully cooked.

7. Lastly, add the asam jawa paste and bee hoon.

8. Season well and we are done!

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PENANG CURRY SARDINES

by Lisa Arini Md Rosli @lisaarinirosli

INGREDIENTS • 1 can of Ayam Brand Sardines in Tomato Sauce 425g • 1 box of Ayam Brand Coconut Milk 200ml • Oil • 2 garlic • 3 red onions • Curry leaves • 1 tsp of fenugreek spice mix (halba campur) • 3 tbsp of meat curry powder • 2 potatoes • 1 tomato • 1 green chilli • Sugar and salt

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PREPARATION STEPS 1. Sauté the garlic, red onions, fenugreek spice mix and curry leaves in moderate amount of oil.

2. Add the meat curry paste (meat curry powder mixed with some water) and let it cook until oil appears.

3. Add some water and let the paste cook until more oil appears.

4. Add 4 chunks of cut potatoes.

5. When the potatoes soften, add the Ayam Brand Sardines in Tomato Sauce, tomatoes and green chilli.

6. Add sugar and salt to taste.

7. Pour a little bit of Ayam Brand Coconut Milk and let it cook for 5 minutes.

8. Serve it with a side of hot rice, a fried egg, some ulam and sambal belacan.

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Dinner

KUAH LODEH (VEGETABLES IN COCONUT MILK)

by Ain @Cookby_Ain

INGREDIENTS • 1 box of Ayam Brand Coconut Milk 200ml • 1 onion, grated • 6 small chillies, grated • 4 cloves of garlic, grated • Galangal, grated • Ginger, grated • Fresh turmeric, grated • 2-3 tbsp of dried shrimp (soaked) • 2 stalks of lemongrass • 2 pieces of tamarind • Carrot • Sengkuang • Cabbage • Green beans • Shrimp • 1 pack of tempeh, fried and cut into bite-sized pieces • Mee hoon (rice vermicelli) • Beancurd skin, soaked • Salt

PREPARATION STEPS 1. In a pan, cook the onion, chillies, garlic, galangal, ginger, fresh turmeric, dried shrimp and lemongrass until fragrant.

2. Add the Ayam Brand Coconut Milk and water.

3. Add tamarind, carrot, sengkuang, cabbage, green beans and shrimp.

4. Add tempeh, mee hoon and beancurd skin.

5. Add salt to taste.

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AYAM BRAND YELLOW CURRY MACKEREL FILLETS

by Fana @fanaaaaaaaaa

INGREDIENTS • 1 box of Ayam Brand Yellow Curry Paste • 1 can of Ayam Brand Mackerel Fillets • 1/2 box of Ayam Brand Coconut Milk • 1 garlic, finely sliced • 1 onion, finely sliced • 1 tbsp of ginger, finely sliced • 1 tomato • 1 red chilli

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PREPARATION STEPS 1. Sauté the garlic, red onion and ginger until fragrant.

2. Add the Ayam Brand Yellow Curry Paste and some water. Stir fry until the oil separates from the food.

3. Add the Ayam Brand Mackerel Fillets and Ayam Brand Coconut Milk, and stir until well combined.

4. Add the tomatoes and red chillies.

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Dinner

AYAM BRAND PUMPKIN YELLOW CHICKEN CURRY

by Kak Aizar @aizar.luvtoocook

INGREDIENTS • 2 tbsp of Ayam Brand Yellow Curry Paste • 1/2 box of Ayam Brand Coconut Milk • 1/3 of a pumpkin • 1/2 of a whole chicken, cut into bite-sized pieces • 1 onion, sliced • 3 cloves of garlic, thinly sliced • Ginger, sliced • Basil leaves • 2/3 lime leaves • 1 tomato, quartered • 1 stalk of lemongrass

PREPARATION STEPS 1. Steam the pumpkin until tender, then set aside.

2. Sauté the onions, garlic, and ginger with lemongrass and lime.

3. Add the Ayam Brand Yellow Curry Paste and stir fry the ingredients.

4. Add basil leaves and chicken and cook thoroughly.

5. Add in the Ayam Brand Coconut Milk and mix well.

6. Let the consistency of the gravy thicken before adding pumpkin bits.

7. Season with salt and sugar.

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GREEN CURRY CHICKEN LINGUINE PASTA

by Faten Alya @fatenmasak

INGREDIENTS • 1 box of Ayam Brand Coconut Milk • 1 box of Ayam Brand Green Curry Paste • Linguine pasta • 1/2 cup of pasta water • 3 cloves of garlic, thinly sliced • 3 lime leaves, with the middle stem removed • 5 small chillies • 3 button mushrooms, thinly sliced • 4 cherry tomatoes • 1 tbsp of dried parsley • 1 bowl of chicken in small pieces • Thai basil leaves • 1 tbsp of parmesan cheese

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PREPARATION STEPS 1.Cook the pasta with salt water until al dente, strain it while keeping some pasta water aside.

2. Sauté the ​​garlic, lime leaves, Ayam Brand Green Curry Paste, and small chillies.

3. Add chicken and pasta water and stir until the chicken is cooked.

4. Add cherry tomatoes and the Ayam Brand Coconut Milk.

5. Add pasta, parsley and button mushrooms.

6. Cook the pasta until the gravy sticks to the pasta.

7. Top with parmesan cheese and Thai basil leaves.

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Dinner

CIK YAYA CURRY MACKEREL

by Noor Hidayah binti Makri

INGREDIENTS • 1 box of Ayam Brand Coconut Milk 200ml • 1 can of Ayam Brand Mackerel in Tomato Sauce • 1 large onion • 2 cloves of garlic • 1cm of ginger • 4 tbsp of fish curry powder • 1 tsp of chilli powder

PREPARATION STEPS 1. Blend the onion, garlic and ginger.

2. Sauté the blended ingredients until the mixture becomes fragrant.

3. Add the Ayam Brand Mackerel in Tomato Sauce, Ayam Brand Coconut Milk, fish curry powder and chilli powder.

4. Mix well. Add salt if necessary.

5. The dish is ready to serve.

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Dinner

SPICY SABA PASTA

by Khairina Khairiri

INGREDIENTS • 1 can of Ayam Brand Saba Flakes in Chilli • 200g of spaghetti • A knob of butter • Olive oil • 1 big red onion, thinly sliced • 2 cloves of garlic, thinly sliced • 4 pieces of dried chillies • 1 tsp of dried oregano • 1 tsp of dried Italian herbs • 50g of pitted black olives (optional) • 1-2 tsp of fresh lemon/ lime juice • 5-10 pieces of fresh basil • 20 cherry tomatoes (cut into half) • 1 cup of pasta water

PREPARATION STEPS 1. Cook pasta according to the packaging or until al dente.

2. Meanwhile, heat up butter and olive oil on medium heat in a frying pan.

3. Add the garlic, dried chillies, onions, Italian herbs and oregano in the hot oil and add the pitted black olives. Simmer for 2 minutes on low heat.

4. Meanwhile, break the Ayam Brand Saba Flakes in Chilli with a fork and stir together with the spicy sauce or with the saba spicy oil and add to the pan.

5. Add a splash of water and simmer for 5 minutes, then season with salt and freshly ground black pepper and lime/ lemon juice.

6. Add the hot pasta and a splash of the pasta water and mix well. Let it simmer for 1 minute.

7. Lastly, add the baby tomatoes and fresh basil.

8. When serving, drizzle olive on the pasta. *Tips: Tomatoes are added last to retain their sweetness.**

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AH MAH’S AYAM BRAND SARDINE SALAD

by Michael Cheong Peck Keong

INGREDIENTS • 1 can of Ayam Brand Sardines in Tomato Sauce 425g • 4-5 shallots, thinly sliced • 1 red chilli, thinly sliced, seeds removed • Juice of 3 calamansi limes, or to taste • 2 kaffir lime leaves, finely julienned • Salt, pepper and sugar to taste • 1/2 local cucumber, cut into matchstick strips • Serve with 6 slices of white bread, buttered

PREPARATION STEPS 1. Drain Ayam Brand Sardines from its tomato sauce. Reserve sauce.

2. In a large bowl, combine all ingredients except cucumber.

3. Add some of the reserved tomato sauce to moisten the ingredients. Adjust taste with lime juice, salt, pepper and sugar. Add cucumber last and toss lightly.

4. Serve with white buttered bread.

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Dinner

SABA FLAKES ONIGIRI

by Wynn Tan

INGREDIENTS • 1 can of Ayam Brand Saba Flakes in Olive Oil • 1 piece of broccoli • 1 bowl of rice • 1 egg • 1 slice of nori seaweed

PREPARATION STEPS 1. Cook the rice.

2. Boil the broccoli and egg.

3. Mashed the broccoli and egg into small pieces.

4. Mix broccoli, egg and Ayam Brand Saba Flakes in Olive Oil together.

5. Use a mould (you can use a triangular shape, cylinder shape, or other fun shapes) or your hands to form the cooked rice into the traditional triangle or rice ball shape, putting some of the filling in the centre.

6. When ready to serve, wrap them in the nori seaweed sheet and enjoy them at room temperature.

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JENNY'S DRY CHICKEN VARUVAL

by Jenny Vasantrhi

INGREDIENTS • 2 tbsp of Ayam Brand Coconut Milk Super Light • 1kg of chicken • 1/4 tsp of turmeric powder • 1 tsp of salt • 1/4 cup of oil • 1 tsp of cumin seeds • 1 tsp of fennel seeds • 2 dried red chillies • 3 spring curry leaves • 4 green chillies • 2 onions • 1 tbsp of ginger garlic paste • 2 small tomatoes • 1/4 tsp of turmeric powder • 1 tbsp of coriander powder • 1 tsp of black pepper powder • 1 tsp of red chilli powder • 1 tsp of salt • 1 tsp of garam masala powder • 1/4 cup of coriander leaves

PREPARATION STEPS 1. Wash and clean the chicken and marinate it with salt, turmeric powder, and 2 tablespoons of Ayam Brand Coconut Milk Super Light.

2. Set this aside and let it sit for 20 minutes.

3. In a pan, heat oil and temper with cumin seeds, fennel seeds, curry leaves, dried red chillies and green chillies.

4. Sauté the onion with a pinch of salt for 5-6 minutes over a medium flame or until it turns soft.

5. Add ginger garlic paste and fry along with the onions until fragrant.

6. Add the marinated chicken and stir fry in the onion mixture over medium flame until lightly seared.

7. Add turmeric powder, red chilli powder, coriander, and black pepper powder and sauté for a few minutes.

8. Add tomatoes along with a little water to cook the chicken, then reduce the flame to low, cover, and cook the chicken for 30-40 minutes depending on the cut size of your chicken.

9. Add garam masala powder and simmer for 10 minutes or until the gravy thickens and the oil separates.

10. Garnish with fresh curry powder and coriander leaves.

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Dinner

SESAME PINEAPPLE FRIED RICE

by Siti Nur Amalina Hanafi

INGREDIENTS • 1/2 can of Ayam Brand Pineapple Chunks 565g • 1 bowl of rice • 3 cloves of garlic • 1 red onion • Onion leaves • Small chillies • 3 tbsp of oyster sauce • Sesame oil • 3 tbsp of salt • 2 tbsp of sugar • 1/2 carrot, sliced • 1 cup of shrimp • 1 egg

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PREPARATION STEPS 1. Cook the shrimp and set aside.

2. Sauté garlic, red onion, chillies and onion leaves.

3. Add oyster sauce, salt, sugar and sesame oil.

4. Crack one egg over the mixture.

5. Add the rice with the onion and carrot.

6. Add the Ayam Brand Pineapple Chunks and cooked shrimp.

7. Cook well and serve.

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Dinner

MUMMY'S AYAM BRAND SPICY TUNA CURRY IN A JIFFY

by Amy Chandra

INGREDIENTS • 500ml of Ayam Brand Coconut Milk • 500g of Ayam Brand Chilli Tuna • 150g of Ayam Brand Garden Peas • 2 tbsp of flour • 5 tbsp of butter • 2 tbsp of curry powder • 2 medium-sized onions • Salt • Pepper

PREPARATION STEPS 1. In a pan, heat up the butter and sauté the onion over medium flame until it becomes translucent.

2. Add flour and curry powder and stir well.

3. Add in the Ayam Brand Coconut Milk and Ayam Brand Garden Peas and stir until the mixture comes to a boil.

4. Add in the Ayam Brand Chilli Tuna and add salt and pepper to taste.

5. Cover the pan with a lid and let the tuna cook over low flame for 10 - 12 minutes.

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Dinner

COCONUT SAMBAL SARDINES

by Belkis Binti Abdul Rahman

INGREDIENTS • 1 can of Ayam Brand Sardines in Tomato Sauce • 1 box of Ayam Brand Coconut Milk 100ml • 1 onion • 10 small chillies • 5 cloves of garlic • 1 lemongrass stick • 1 turmeric leaf with a stem • 2 lime leaves • Turmeric powder

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PREPARATION STEPS 1. Separate the Ayam Brand Sardines from its sauce and fry the sardines until they become dry and set aside.

Note: As the sardines have a high moisture level, keep the pan lid on to prevent the oil from splashing out.

2. Add small chillies, garlic, lemongrass and turmeric into the frying oil and sauté until dry and fragrant.

3. Add sliced ​​onions and the Ayam Brand Coconut Milk and bring it to a boil.

4. Add turmeric powder, turmeric leaf and lime leaves and let it boil before turning off the heat.

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Dinner

MACKEREL DUMPLING

by Lynn Hamzah

INGREDIENTS • 1 can of Ayam Brand Mackerel in Tomato Sauce, mashed • 1 packet of gyoza skin • 1 onion, thinly sliced • 2 cloves of garlic, thinly sliced • 2 stalks of spring onion, thinly sliced • 1 tbsp of oyster sauce • 1 tbsp of fish sauce • White pepper • Chicken stock cube

PREPARATION STEPS 1. Mix the mashed Ayam Brand Mackerel in Tomato Sauce, onion, garlic and spring onion in a bowl to prepare the filling.

2. Add roughly 1 tablespoon of filling to the center of a dumpling wrapper.

3. With your finger, lightly coat half of the outside of the wrapper with water and fold the moistened half of the wrapper over the filling, pleating the edges to seal.

4. Repeat with the remaining filling and wrappers.

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Dinner

INDIAN SPICY FISH CURRY

by Shiyamala Jaggaroo

INGREDIENTS • 1 can of Ayam Brand Tomato Puree • 200ml of Ayam Brand Coconut Milk • 700g of mackerel fish, cut into thick slices • 1 onion, sliced • 2 green chillies, halved and seeded • 2 tbsp of tamarind pulp, mixed with 70ml of water and strained for juice • 600ml of water • 1 tbsp of lime juice • 1/2 tsp of turmeric powder • 1 stalk of curry leaves • 6 cloves of garlic • 1 star anise • 1 tsp of fenugreek • 1/2 tsp of mustard seeds • 7 dried chillies, soaked • 3 fresh red chillies, seeded • 1 1/2 tbsp of fish curry powder • 5 shallots • Oil • Salt

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PREPARATION STEPS 1. Season the mackerel slices with a marinade of lime juice, turmeric powder, and salt for at least 30 minutes.

2. Deep fry the marinated fish slices in hot oil until golden.

3. Blend dried chillies, red chillies, fish curry powder, cloves of garlic, shallots and the Ayam Brand Coconut Milk in a food processor into a fine and smooth paste.

4. In a pan, heat up the oil and cook the onion until soft and fragrant.

5. Add curry leaves, cloves of garlic, star anise, fenugreek, mustard seeds and the spiced paste from before and fry until aromatic and the oil separates from the mixture.

6. Add the Ayam Brand Tomato Puree, green chillies, water and tamarind juice and bring to a simmering boil.

7. Put in the mackerel slices and cook for 6-7 minutes.

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Dinner

LAKSA LEMAK ORANG BUJANG

by Zam Akmal

INGREDIENTS • 1 can of Ayam Brand Sardines in Tomato Sauce • 1 box of Ayam Brand Coconut Milk • 1 onion • 1 garlic • Dried chillies • Water • Kesum leaf • Bunga Kantan • Tamarind • Salt • Sugar

PREPARATION STEPS 1. Blend all the ingredients together with the Ayam Brand Sardines from the can.

2. Add some water or the Ayam Brand Coconut Milk into the blended ingredients.

3. Adjust the taste with condiments per your own preferences. Basil leaves are a good option to elevate the dish.

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Dinner

CREAMY RED CURRY BAKED BEANS

by Ainun Bariah Peai

INGREDIENTS • 1 can of Ayam Brand Baked Beans • 1 box of Ayam Brand Red Curry Paste • 1 red onion, diced • 2 cloves of garlic, chopped • 1/2 tomato, diced • 1/2 cup of minced meat • 1 bay leaf • 1/2 tsp of chilli powder • Salt • Olive oil

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PREPARATION STEPS 1. Heat a pan with oil and sauté the diced tomatoes followed by the diced onion.

2. Add the Ayam Brand Red Curry Paste and cook until the oil separates.

3. Add minced meat and sauté until it is cooked.

4. Add the Ayam Brand Baked Beans, salt, bay leaf, and chilli powder.

5. Bring to a boil and serve with nachos.

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Dinner

CHICKEN CURRY KAPITAN

by Angeline NG

INGREDIENTS • 2 boxes of Ayam Brand Coconut Milk 200ml • 1 whole chicken, cut into 10-12 pieces • 4 tbsp of oil • 4 fresh kaffir lime leaves (1 leaf has 2 segments), torn into quarters.

• Squeeze of lime juice • 6 potatoes cut into big cubes Spice Paste • 15 shallots, peeled • 4 cloves of garlic, peeled and lightly crushed • 3 stalks of lemongrass (the bottom white part only) • 5 fresh red chilli peppers • 10 dried red chillies, soaked in hot water for 10 minutes • 1 1/2 inch of fresh galangal • 1/2 inch of fresh turmeric • 1/2 inch of fresh ginger • 3 candlenuts or macadamia nuts • 1/4 tbsp of belacan (fermented shrimp paste) Seasoning • 2 tbsp of Ayam Brand Coconut Milk • 1/4 tsp salt, or to taste • 1/2 tbsp of coconut sugar

PREPARATION STEPS 1. Add all the spice paste ingredients into a food processor and blend to a fine paste.

2. In a wok, heat up the oil. Then add in the blended spice paste and sauté for about 30 seconds. Then, add in half of the quartered kaffir lime leaves and sauté the spice paste for another 2-3 minutes until aromatic.

3. Add in the chicken pieces and stir fry for 1 minute, ensuring each chicken piece is well coated with the spice paste.

4. Pour the Ayam Brand Coconut Milk in and bring it up to a boil.

5. Then, add in the rest of the quartered kaffir lime leaves and lower the heat to medium-low.

6. Stir and continue cooking the chicken for about 20-25 minutes until the chicken is tender and the gravy thickens. If the gravy gets too dry while cooking, you can add in a bit more water.

7. Add the fried potatoes and mix well.

8. Season with salt and sugar, and swirl in the Ayam Brand Coconut Milk for final finishing. Turn fire off when well combined.

9. Dish out and garnish with whole kaffir lime leaves or shredded lime leaves (the shredded kaffir lime leaves can be eaten). Squeeze in some lime juice and serve hot.

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Dinner

LILIAN'S CREAMY CHILLI PADI PINEAPPLES

by Lilian Lim

INGREDIENTS • 1/2 cup of Ayam Brand Pineapple Chunks • 2 boxes of Ayam Brand Coconut Milk 200ml • 2 lemongrass sticks • 1 inch of fresh turmeric Sugar and salt to taste • 1/2 kg of shrimp, thoroughly washed Blended Ingredients • 3 red onions • 3 garlic • 10 small chillies • 2 pieces of turmeric leaves, sliced

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PREPARATION STEPS 1. Put one tablespoon of oil into a pan and sauté the blended ingredients until fragrant.

2. Add the Ayam Brand Pineapple Chunks, Ayam Brand Coconut Milk, lemongrass, fresh turmeric and cook until the pineapple chunks become soft. Stir the sauce consistently to prevent the oil from separating.

3. Season with salt and sugar. Add shrimp and cook for 2 minutes.

4. Close the stove and serve with hot rice.

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Dinner

RED CURRY CHICKEN WITH POTATOES

by Lee Yoke Yee

INGREDIENTS • 65g of Ayam Brand Coconut Milk • 480g of chicken meat - cut into pieces • 1pc of potato (about 230g) - cut into cubes • 1pc of medium tomato - cut into wedges • 4pcs red shallots - minced • 1pc lemongrass - hammered • 2 sprigs of curry leaves • 15g curry powder (for meat), mix with 3 tbsp water • 200ml water • 1/4 tsp salt • 1/4 tsp sugar • 1 tbsp light soy sauce • 3 tbsp cooking oil

PREPARATION STEPS 1. Cut tomatoes & potatoes into wedges. Mince shallots till fine & bruise the lemongrass stalk by lightly crushing it with a pestle, a meat mallet, or the side of a large knife or cleaver.

2. Mix curry powder with 3 tablespoon of water to form a paste.

3. Heat up oil in pan. Saute minced shallots till fragrant.

4. Then add in the curry powder paste and stir-fry for about 1 minute.

5. Then, add in lemongrass, potatoes, tomatoes & curry leaves. Stir for about 1 minute.

6. Add in chicken pieces and stir to mix evenly. Let it lightly pan fry for about 2-3 minutes.

7. Add in coconut milk, water, salt, sugar & light soy sauce.

8. Bring to a boil & reduce to low heat. Let it simmer for about 30 minutes until potatoes soften. (Use a fork to poke to test softness).

Stirring occasionally to prevent burning.

9. Dish up & serve hot with steamed rice, noodles, bread or prata / roti canai.

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Dessert

KUIH NONA MANIS

by Isza iliya binti ismail @leatutty_dapoq

INGREDIENTS Set A • 1 box of Ayam Brand Coconut Milk 200ml • 1 cup of of wheat flour • 1/2 cup of sugar • 1 egg Set B • 1/4 cup of corn flour • 3 tbsp of caster sugar • 1 cup of pandan water Set C • 2 boxes of Ayam Brand Coconut Milk 200ml • 1 can of Ayam Brand Whole Kernel Corn • 3 tbsp of wheat flour • Salt • Food dye

PREPARATION STEPS 1. Start preparing Set A by whisking the egg.

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

3. Pour the whisked egg into the mixture and stir well.

4. To 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.

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

6. Cook the mixture until it becomes shiny.

7. Combine the mixture from Set A into this mixture.

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

9. Prepare the steamer by steaming until the pot becomes hot.

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

11. 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.

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

13. Once done, serve fresh and enjoy!

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Dessert

APAM BALIK

by Zarra Riana @zarra.riana

INGREDIENTS • 200ml of Ayam Brand Coconut Milk Super Light • 2 cups of wheat flour • 2 eggs • 1/2 cup of sugar • 1/2 cup of water • Salt • Yellow food colouring • 1 tsp of baking powder • 1 tsp of bicarbonate soda • 1 can of Ayam Brand Sweet Corn Cream Style • Butter • Sugar • Peanut, grinded

PREPARATION STEPS 1. In a bowl, add the Ayam Brand Coconut Super Light and sugar and mix until the sugar dissolves.

2. Add flour and mix well.

3. Add bicarbonate soda and baking powder and mix well.

4. Add eggs, water, and a drop of yellow food colouring.

5. Add salt for taste.

6. Heat a non-stick pan over low heat.

7. Layer the mixture and cook until the surface bubbles.

8. Sprinkle sugar, ground peanuts and some Ayam Brand Sweet Corn Cream Style over the surface.

9. Fold the dough into two and top it with butter.

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Dessert

CORN BREAD PUDDING

by Noor Azimah binti Abdull Aziz @sunflower_october

INGREDIENTS • 1 box of Ayam Brand Coconut Milk Super Light 330ml • 1/2 can of Ayam Brand Sweet Corn Cream Style • 3 pieces of white bread • 1 egg • 1 1/2 tbsp of caster flour • 1 tsp of vanilla essence • 150g sugar • 500ml of water • 1 pack / 10g of agar powder • Yellow food coloring • Green food coloring • Margarine

PREPARATION STEPS 1. Cut the bread into small pieces, then mash until smooth with the Ayam Brand Coconut Milk, eggs, corn and sugar.

2. In a pot of water, cook the agar powder until it dissolves.

3. Add in flour and vanilla essence and keep stirring the mixture is free from lumps.

4. Cook over a low heat until it reaches a boil.

5. Divide the agar pudding into 2 parts and colour each part respectively with green and yellow food colouring.

6. Pour the agar pudding into the mould.

7. Cool in the refrigerator for 3 - 4 hours before serving.

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KUIH LOMPAT TIKAM

by Wan Sakinah Wan Yusof @umikitchen88

INGREDIENTS • 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 White glaze: • 1 box of Ayam Brand Coconut Milk • 1 cup of water • 3 tbsp of rice flour • Salt Sugar mixture: • 4 pieces of Nisang / Gula Melaka • Water • Pandan leaf • 3 tbsp of sugar

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PREPARATION 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.

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Dessert

CORN PORRIDGE

by Sharifah Maisara @_sarahmohdshah

INGREDIENTS • 1 can of Ayam Brand Sweet Corn Cream Style • 1 can of Ayam Brand Sweet Cup Corn • 1 box of Ayam Brand Coconut Milk Super Light 220ml • 1 tsp of salt • 1 tbsp of brown sugar • Sago

PREPARATION STEPS 1. In a pot over medium heat, add in the Ayam Brand Coconut Milk Super Light.

2. Add in the Ayam Brand Sweet Corn Cream Style and Sweet Cup Corn.

3. Add in sago, brown sugar and salt.

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BREAD AND BUTTER PUDDING

by Norazura Bahar @azurathalia

INGREDIENTS • 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

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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.

6. Press the bread down gently into the cream mixture.

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Dessert

BUBUR CHACHA

by Leana Nuradila @lea_na_nur_

INGREDIENTS • 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.

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Dessert

ROSE SYRUP COCONUT JELLY

by Helena @kualihelena

INGREDIENTS • 1 box of Ayam Brand Coconut Milk • 1 packet of agar powder 10g • 4 cups of water • 1 cup of sugar • 2 eggs • Salt • Rose-flavored red food coloring • Pandan leaves, tied into a knot

PREPARATION STEPS 1. In a pot over moderate heat, combine water, sugar, rose-flavored red food colouring, agar powder and pandan leaves.

2. Stir well and bring to a boil.

3. Remove the pandan leaves.

4. In a separate bowl, mix the Ayam Brand Coconut Milk, eggs and a pinch of salt.

5. Lower the heat and add the coconut milk mixture and bring it to a boil.

6. Prepare a mould and pour the mixture into it.

Allow it to harden in the fridge.

7. Serve while it is cold.

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PANDAN WAFFLE WITH CREAMY COCONUT TOPPING

by Norazliza Che Mat @intaidapur_liza

INGREDIENTS • 1 cup of Ayam Brand Coconut Milk Super Light • 1 box of Ayam Brand Trim Coconut Milk 200ml • 1 cup of self-rising flour • 1/2 cup of sugar • 1 tbsp of corn starch • 1/2 cup of fresh milk • 1 egg • 1 tbsp of butter • 1 tsp of vanilla essence • 1/2 tsp of pandan flavouring • Cooking oil • Hawaiian coconut • Coconut sugar

PREPARATION STEPS 1. Combine the self-rising flour, sugar, corn starch, Ayam Brand Coconut Milk Super Light and fresh milk into a bowl and mix well.

2. Add eggs, vanilla essence, Hawaiian coconut, pandan flavouring and melted butter and mix well until a thick consistency is formed.

3. Heat a waffle mould and coat it with cooking oil.

4. Pour the batter into the waffle mould and let the waffle cook completely.

5. Serve with a few scoops of ice cream and drizzle with melted coconut sugar and Hawaiian coconut.

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TEA TIME CORN PUDDING

by Hasimah Hashim

INGREDIENTS • 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

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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.

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Dessert

HOMEMADE KUIH KETAYAP

by Choy Lai Sim

INGREDIENTS FiIlling • 100g of fresh grated coconut • 40g of gula melaka, chopped • 2 pandan leaves, tied into a knot • 1/4 tsp of salt • 1/4 cup of water Kuih Ketayap Skin • 1 Ayam Brand Trim Coconut Milk 200ml • 150g of flour • 1 egg • 2 drops of natural green colouring (optional) • 100ml of pandan juice • 10 strips of pandan leaves, cut and blend with 100ml of water • 1 tbsp of oil

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.

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

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

Skin 1. Put the Ayam Brand Trim Coconut Milk, egg, pandan juice, and green colouring into a mixing bowl and mix well.

2. Stir in flour gradually till the mixture turns smooth.

3. Add in the oil and mix well.

4. Filter the batter with a strainer.

5. 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.

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

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

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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

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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.

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Dessert

BOBA THAI DESSERT

by Norlia binti Derani

INGREDIENTS 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.

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