#1 Sambal Petai with Mackerel

Eaten with hot steamed rice is a traditional favorite that will fill you up with the added benefits of DHA and EPA from the cold sea Mackerel which can help to improve cardiovascular functions.

Ingredients

• 1 can 425g mackerel in tomato sauce – put together with the tomato sauce
• Ayam Brand Cooking Coconut Oil
• 4 cloves garlic - sliced
• 6 onions – sliced
• 1-2 tbs blended chilli
• 4 -5 stalks of chilli padi  – mashed
• 1 inch ginger – peeled and crushed
• 1 lemongrass – crushed
• 1 tomato – cut into 6
• 1 pc dried plum
• ½  bowl of petai – up to you

Method:

1. Heat the coconut oil, add ginger, onion, garlic until dry and slightly golden.
2. Add blended chilli and chilli padi. Cook with a slow heat until the chillies are really cooked.
3. Add lemongrass and dried plum, then add a little bit of water (around half of cup) and add in the mackerel. Stir. Then add tomato and cook at low heat.
4. Add in the petai, salt and sugar to taste. Stir a little and see whether it is ready, turn off the heat.

#2 Thai Fish Cake and Salad on the side

It’s high in protein content that can provide sustained energy throughout the day.

Thai Salad

20g spring onion
40g red radish
5pc mint leaf
5pc thai basil
50ml thai chilli sauce
150g white cabbage
75g carrots
120g haricot vert
150g romaine
50ml lime dressing

Fish Cake

50ml Ayam Brand coconut milk
½ tbsp. Red curry paste
5pcs kaffir lime leaf
500g dory
1 egg
½ tbsp. Thai fish sauce
½ pc red chilli
5g galangal
3 stalk spring onion
5g coriander

Method

1. Slice all the salad ingredients.
2. In a whisking bowl, add all ingredients in and drizzle with thai chilli sauce and lime juice. Set aside.
3. Combine kaffir lime leaf, red chilli and galangal into blender and blitz.
4. In a separate blender, place in small pieces of dory and blitz until it becomes a smooth paste.
5. Add the keffir lime mixture, fish paste into a big whisking bowl. Add in sliced coriander, red curry paste, egg, thai fish sauce and spring onion into it. Mix well.
6. Lay 1 tray with parchment paper and mold each fish cake into 70g each. Set in fridge or till it set
7. Pan-fry the fish cakes till golden brown.
8. Serve with salad on the side.

#3 Seri Muka

Breakfaast with the sweet and rich Seri Muka as the coconut milk used in this recipe will be broken down by our body into monolaurin that has antiviral and antibacterial properties.

Bottom Layer
300g Glutinous rice, soak for 3 hours and drained.
150ml Ayam Brand Coconut Milk
1 tsp salt
1 tsp sugar (optional)

Top Layer
200ml Ayam Brand Coconut Milk
4 medium sized eggs
180g sugar
50g all purpose flour
20g cornflour
8 pieces pandan leaves

Method

1. After the rice were soaked, mix with the coconut milk, salt and sugar for the bottom layer. Steam at high heat for 15-20 minutes.
2. While waiting, prepare the top layer. Add the all purpose flour and cornflour in a bowl. Blend together with the sugar, pandan leaves, salt and coconut until smooth.
3. Using the double boil method, cook the top layer mixture until it thickens.
4. Take out the bottom layer mixture and flatten it until compact.
5. Pour the top layer mixture on onto the bottom layer mixture.
6. Steam again for about 30-40 minutes.
7. Leave it to cool before cutting into preferred shape.

#4 Kelantan-style Bubur Kacang with Corn

A warm bowl of this lovely dish will give you that extra boost of energy as coconut milk is mainly made up of lauric acid and medium chain fatty acid (MCT) which makes it easier for our body to metabolize

Ingredients
200g green beans, washed
2liters water
100g sago pearls, washed
2 pandan leaves, washed and knotted
100g gula melaka and extra to taste
Pinch of salt
1 can Ayam Brand Sweet Corn
1 can Ayam Brand coconut milk

Method

1. Put beans, water and pandan into a pot, bring to a boil and reduce heat to simmer. When beans are half cooked add in the sago to simmer together, stirring occasionally until beans and sago are cooked and tender.
2. Adjust desire sweetness with gula melaka and add in the pinch of salt along with the santan and corn. Turn off heat, remove pandan leaves and serve.
   

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