At the launch of Mahsuri Hot Sweet Soy Sauce and Sweet Soy Sauce back in May, local Malay actor Shaheizy Sam was announced as the new face of the brand, chosen for his humble yet exhilarating personality. Mahsuri is a Malaysian made brand that specialises in soy sauces. For this launch in particular, the two main star products are the Hot Sweet Soy Sauce, great for those who want a kick of heat in their soy and Sweet Soy Sauce, flavourful soy sauce with a sweet note. 
The charming and funny actor shared his love for food and flair for cooking during the intimate event that was held in Rebung Restaurant, Bangsar. As part of the launch, Shaheizy shared some of his favourite recipes for Ramadan. With only a few days to go before the festivities begin for those who celebrate Eid, why not give these recipes a try? 
Stir-fried Beef with Soy Sauce Ingredients A: 500g beef fillet, sliced thinly 30g Mahsuri Chicken Marinade 30g Mahsuri Oyster Sauce 50g Mahsuri Hot Sweet Soy Sauce Ingredients B: Potatoes, cut in cubes. Fry with oil and set aside. Ingredients C: 50g onions 20g garlic 30g carrots, sliced thinly 30g cauliflower 30g baby corn 50g garlic chives 50g long beans, sliced Method: Mix Ingredients A and marinade for 2 hours. Fry marinated beef until almost well done and add Ingredients B, followed by Ingredients C. Toss well in frying pan before serving. 
Soto Ayam Kampung For the condiments: 500g free range chicken (kampung chicken) 300g rice cakes (nasi himpit) 50g glass noodles, fried roughly chopped flat leaf parsley and spring onions fried peanuts For the soup: Free range chicken bones 30g onions 20g garlic 20g ginger 2 cubes of chicken stock 2 litres water 1 sup bunjut (mixed spices in muslin gauze) For the chicken marinade: 30g Mahsuri Chicken Marinade 20g turmeric powder 10g salt For the dipping sauce: 50g Mahsuri Hot Sweet Soy Sauce 20g young ginger, minced Method: Marinade the chicken and fry until crispy. Remove from pan, shred and set aside. Sauté the ingredients for the soup until fragrant. Add 2 liters of water and boil until the soup is ready. Serve the chicken soup with the condiments and dipping sauce. 
Kam Heong Squid Ingredients: 500g squid 30g dried shrimp 20g garlic 30g onions 20g ginger 5 pieces of birds eye chili 3 stalks of curry leaves 30g fish curry powder 30g Mahsuri Oyster Sauce 50g Mahsuri Sweet Soy Sauce 10g chicken stock granules chopped spring onions Method: Sauté the garlic, onions, ginger and curry leaves until fragrant. Add dried shrimp, fish curry powder, birds eye chili and mix well. Add oyster sauce, sweet soy sauce, followed by squid. Stir fry until squid is opaque and cooked through. Garnish with spring onions before serving. Mahsuri soy sauces, chicken marinade and oyster sauce are available in supermarkets. 
