Ayam Brand
is proud to introduce nine, specially developed festive recipes with a
healthier twist that includes Omega 3 and calcium from tuna and
sardines, medium chain triglycerides from coconut milk, and fibre and
vitamins from pineapples and sweet corn.
The recipes are strong in symbolism as many are full of fish (魚;yú) which sounds like ‘abundance’ in Chinese, pineapples (凤梨; fènglí) which sounds like ‘prosperity arrives’, coconut (椰子; yēzhī) which share similar pronunciation with the characters of ‘grandpa’ and ‘son’ that signifies family unity, and sweet corn (甜玉米; tián yùmǐ) which is a homonym for ‘growth’.
Being a brand with 126-year heritage, Ayam Brand understands cuisine and culture while championing healthier alternatives that use its high quality, healthy and convenient canned food, with no preservatives and no added MSG.
A
quick review of the curated recipes show that they cater to the reunion
dinner, right up to the preference for simple food such as porridge
after days of feasting, always with an emphasis on healthier
alternatives that are quick and simple to prepare.
Tuna
Yee Sang is an ideal way to bring the family together at the reunion
dinner, and it’s healthy and flavorful when prepared with Ayam Brand Tuna Chunks in Organic Olive Oil and finely sliced Ayam Brand Mushrooms. Add to the abundance with appetisers of Steamed and Fried Sardine Rolls that use Ayam Brand Sardines in Tomato Sauce. Easy
to prepare yet beautifully presented, these appetisers are rich in
calcium, and DHA, with a taste that will bring back memories. Pair it with Mushroom Dumplings made with Ayam Brand Mushrooms and Ayam Brand Tuna in Organic Broth
for the look of fine dining at home. Bring the reunion dinner to a
close with a creative take on the traditional Chinese bean dessert or
thong sui in the form of Mixed Bean Coconut Ice Lollies using Ayam Brand Coconut Milk.
Pineapple Tarts are a must-have at any Lunar New Year gathering. Ayam Brand Pineapple Chunks
ensure that prosperity arrives without the hassle of peeling and coring
pineapples, while maintaining a medium level of sweetness for better
health.
Start
the first day of the Lunar New Year with a Mango Coconut Smoothie to
help with digesting the heavy meal of the reunion dinner and for
sustained energy that you will need for the rest of the day. For a light
brunch consider the hassle-free and flavorful Tuna Porridge, made with Ayam Brand Tuna Flakes Omega 3. For a light yet healthy lunch try the Vegetable Fried Rice using Ayam Brand canned Processed Peas, Sweet Cup Corn and Mushroom.
Festive
feasting can be healthier and more creative when you explore new ideas.
Most of these recipes can be prepared in advance, making them suitable
for people with busy lifestyles.
Halal Certified
All Ayam Brand™ products is certified Halal by JAKIM.
Buy and Celebrate Chinese New Year Contest
Ayam Brand
is adding more prosperity to this Lunar New Year celebration with the
Buy and Celebrate Contest. From January 15 until February 28, 2018,
stand a chance cash prizes of RM17,776 and lots of attractive kitchen
wares with any purchase of RM20 or more of Ayam Brand products in one receipt, and by answering ONE simple question.
Now sharing with you the yummy Festive Recipes from Ayam Brand.
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| Tuna Yee Sang |
Tuna Yee Sang
INGREDIENTS
· 100 g Ayam Brand Tuna chunks in organic olive oil (or can add more tuna)
· 1 Can Ayam Brand Mushrooms, drained and chopped
· 12 pcs wonton skins
· ¼ cup thinly sliced pickled ginger
· 1 lebanese cucumber
· 1 carrot
· 1 small daikon/white radish
· 1/2 tablespoon black sesame, roasted and cooled
· 1/2 tablespoon white sesame, roasted and cooled
· 1/2 of pink grapefruit or pomelo (flesh only)
· 120 g store bought seaweed
· Thick plum sauce
· Chinese five spice powder
· ground white pepper
METHOD
1. Cut the wonton skins into strips and deep fry. Leave it cool.
2. Shred the carrot, white radish and cucumber.
3. Arrange the vegetables, mushroom, pink grapefruit or pomelo segments around the salad bowl.
4. Add the tuna as the centerpiece.
5. Top the vegetables with pickled ginger and the fried wonton skin.
6. Sprinkle ground white pepper, sesame seeds and the Chinese five spice powder.
7. When it’s time to toss, drizzle some thick plum sauce on top!
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| Pineapple Tarts |
PASTE
· 2 cans 410g Ayam Brand™ Pineapple Chunks, drained and finely blended
· 100g castor sugar
· 1 no. cinnamon stick
DOUGH
· 150g butter, cold and diced
· 75g icing sugar
· 1 no. egg yolk
· 30ml cold water
· 1 tsp vanilla essence
· 1/2 tsp salt
· 280g all-purpose flour
· 50g corn flour
· 1 no. egg, beaten with a pinch of salt for egg wash
METHOD
PASTE
1. Put blended pineapple, sugar and cinnamon stick in a pot. Cook by mixing continuously until dry. Set aside to cool.
DOUGH
2. Place dry ingredients in a bowl. Blend in butter until crumbly texture is achieved. Add in yolk, vanilla essence and form into smooth dough. If the dough is crumbly, add a little water until it sticks again. Cover with plastic and chill for 20 minutes.
3. Roll the dough between 2 plastic sheets to 1/4 inch thickness. Stamp out wanted shapes and transfer to trays lined with baking paper
TART
4. Roll a teaspoon of cooked pineapple paste into a small ball and place it unto the stamped out dough.
5. Bake in a preheated oven at 175 ºC for 15 minutes until golden. Cool on wire racks.
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| Vegetable Fried Rice |
INGREDIENTS
· 3 cups cooked brown rice
· 4 large eggs
· 1 can Ayam Brand Processed peas , drained
· 1 can Ayam Brand Sweet cup corn , drained
· 1 Can Ayam Brand mushrooms, drained and chopped
· 1-2 canola oil
· 1 cup carrots, shredded
· 1 cup onions, chopped
· 3 cloves of garlic , minced
· 1 tbsp fresh ginger, minced
· 2 cups broccoli, diced
· 3/4 cup red bell pepper, diced
· 3 - 4 tbsp soy sauce , to taste
· 1 tbsp sesame oil
METHOD
1. In a large, deep skillet or wok, heat the canola oil over medium-high heat.
2. Add the shredded carrots, chopped onion, minced ginger and minced garlic. Let it cook for about 2 minutes.
3. Add in the bell pepper and broccoli. Cook until soft. Put aside.
4. Crack an egg in the skillet and scramble until cook through.
5. Pour back the veggies and the brown rice.
6. Add the mushrooms, corn and peas.
7. Add the soy sauce and sesame oil.
8. Toss for 2 minutes and serve warm.
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| Fried Sardines Roll |
INGREDIENTS
· 425g Ayam Brand Sardines in Tomato Sauce, mashed
· Juice of 2 limes
· 2 tbsp red chili (optional)
· 1 onion, chopped
· Sandwich breads
· 2 eggs, beaten
· Breadcrumbs
· Salt and pepper to taste
· Oil for frying
METHOD
1. In a bowl, pour the sardines in and mash.
2. Add the chopped chili padi and chopped onion. Squeeze the lime juice in and mix it all together. Add salt and pepper to taste.
3. Spread the sardines mix on to a slice of bread and roll carefully.
4. Dip in the beaten eggs and roll it on the breadcrumbs till covered.
5. Fry till brown. Serve while still warm.
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| Steamed Sardines Roll |
· 6 pieces flat rice noodle rolls (chee cheong fun)
· 155g Ayam Brand Sardines in Tomato Sauce
· 1 medium red onion, chopped
· 1 carrot, julienned
· 3 stalks spring onions, cut into 7 cm
SAUCE
· 1 tbsp oil
· 1 tbsp chopped garlic
· 1 tbsp light soy sauce
· 50ml water
· 1 tbsp sugar or to taste
METHOD
1. Mash sardines with the chopped onions.
2. Unroll the rice noodle and place it flat on a chopping board.
3. Cut into half. Place a spoonful of sardines mixture along with some spring onion and carrots. Roll it up tightly. Repeat until all ingredients are used.
4. Arrange on a lightly oiled plate and steam for 5-8 minutes.
5. To make the sauce, heat oil in a pan and saute garlic until fragrant.
6. Add in soy and water, bring to a boil and stir in sugar.
7. Simmer until sauce slightly thickens.
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| Mixed Beans Coconut Lollies |
· 50 g green beans
· 50 g red beans
· 100 g black eye peas
· 2 litres water
· 150 g organic coconut sugar
· 200 ml Ayam Brand Coconut Milk
METHOD
1. Wash and drain the mixed beans.
2. Place in a large pot with the water and bring to boil. Reduce heat to a simmer until the beans are soft.
3. Add sugar to taste and simmer until sugar dissolves. Stir in coconut milk and turn off the heat.
4. Leave mixture to cool completely before filling into individual ice lolly moulds.
5. Freeze overnight, and serve on a hot day!
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| Mango Coconut Smoothie |
INGREDIENTS
· 1 ripe mango, cut in chunks
· 150 g yoghurt
· 50 ml coconut milk
METHOD
Place all ingredients into a blender and pulse until smooth.
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| Tuna Congee |
· 1 150g can Tuna in Organic Olive Oil
· 200g uncooked fragrant rice, washed and drained
· ½ tbsp salt
· 2 tsp minced ginger
· ½ can tuna omega 3
· 1 tbsp garlic, chopped
· 3 tsp minced ginger
· 3 tbsp oyster sauce
· 1 tbsp light soy sauce
· 2 stalks spring onions, sliced
METHOD
1. Wash rice and drain. Mix with 1/2 oil from can and leave to marinate for 10 minutes.
2. Fry tuna from the first half can with ginger until fragrant. Add this tuna mixture into rice.
3. Boil rice with 2.5 litres water until it becomes a thick porridge. This should take about 30-40 minutes over medium heat.
4. For topping, heat the remaining oil from the can and fry garlic till fragrant. Add the remaining tuna from the can and the rest of the seasoning. Cook for 3 minutes and season to taste with oyster sauce.
5. Serve the porridge with a spoonful of topping.
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| Mushroom Dumplings |
· 1 420g can Ayam Brand™ Button Mushroom, finely chopped
· 1 150g can Ayam Brand Tuna in Organic Broth
· 3 tbsp. oil
· 4 shallots finely chopped
· 4 stalks spring onions, chopped
· 250g cabbage finely chopped
· 2 tbsp. oyster sauce
· 40 dumpling wraps
METHOD
1. Heat pan with the oil and add the button mushroom. Add in the shallots, cabbage and spring onion. Lightly fry.
2. Add in one can of Tuna with 2 tbsp oyster sauce. Continue fyring until all ingredients are mixed. Set aside.
3. On a board or flat surface, take one dumpling wrap and spoon the filling into the wrap. Fold in half carefully and seal the edges. Repeat.
4. In a pot of boiling water, drop the dumpling carefully and cook for about 3-5 minutes until dumpling float to the surface. Alternatively, you can pan fry the dumplings over medium heat with a oil and a little water until the skin is cooked and bottom is crisp.
5. Serve the dumplings with julienned ginger and black vinegar.
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