Get a taste of home with Ayam Brand, Asia’s leading household food brand! The famous food brand is now 130 years old, and in celebration of this huge milestone, they just launched their latest culinary project, the ‘130-Years of Homely Goodness’ recipe e-book! You can now have access to over 130 unique recipes that will give you all the childhood feels! Contributed by local celebrity chefs and fellow Malaysians, it pays tribute to the “flavours of home” created by generations of Malaysians using Ayam Brand’s wide range of food products.
Here are 3 handpicked recipes covering breakfast, lunch, and dinner that you can try when planning for your next meal for the whole family!
1. COCONUT SARDINES LEMPENG WITH SAMBAL BAKED BEANS
By Dato’ Fazley Yaakob
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. Combine all ingredients and mix well.
2. On a heated non-stick pan, cook the pancakes 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 ingredients.
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.
2. CHILLI TUNA PASTA
By 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.
3. VEGAN RENDANG
By Ili Sulaiman
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 darkened 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.
So wait no more and start trying out these delicious recipes packed full of flavour and nutrition to impress your family and friends at your next home party! If you want to seek even more culinary inspiration, browse the complete ‘130-Years of Homely Goodness’ recipe e-book at https://www.ayambrand.com.my/ebook.
Ayam Brand products are available at all major grocery stores nationwide; as well as the Ayam Brand Official Store on Shopee and Lazada. For more information, visit www.ayambrand.com.my/.
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