10 Curated Healthy & Convenient Raya Recipes by Ayam Brand

• 200g noodles of your choice
• 1 stalk lemongrass
• 4 spring onions, chopped
• 8 coriander leaves, chopped
• 2 litres fish stock
• 270 ml coconut milk
• 370g Ayam Brand Fire Hot Chilli Tuna, drained

1. Cook the noodles , drain and set aside
2. Cut off the bottom of the 10cm kemongrass and discard top
3. Split lemongrass down the center, leave base intact
4. Bring fish stock to boil in a large saucepan together with lemongrass, spring onions and fish sauce.
5. Add noodles, coriander, coconut milk and chilli tuna.
6. Return to boil and cook over low heat for 2 minutes.
7. Discard the lemongrass down the center and leaving base intact.
8. Bring fish stock to  boil in a large saucepan together with lemongrass, spring onions and fish sauce
9. Add noodles, coriander, coconut milk and chilli tuna
10. Return to boil and cook over low heat for 2 minutes
11. Discard the lemongrass. Serve.

• 1 can Chunks Tuna in Organic Olive Oil (with oil)
• 250g plain flour
• 3 stalks spring onions, sliced
• 1 red onion, finely sliced
• 2 tsp turmeric powder
• 100ml water
• 2 eggs
• Salt to taste
• Oil for deep frying

To blend:

• 2cm ginger
• 80g shallots
• 2 red chillies
• 3 cloves garlic

1. Blend ginger, shallots, red chilies and garlic. Set aside.
2. Heat oil in a wok for deep frying.
3. Mix all blended ingredients with the rest of the ingredients and make it into a thick batter.
4. Drop teaspoonful of the batter into hot oil and fry till golden brown.
5. Drain off excess oil on a paper towel and serve with a chilli dip.

• 454 g Ayam Brand pineapple chunks
• in syrup, drained
• ¼ cup castor sugar or
• ½ cup of honey, to taste
• 400 ml Ayam Brand coconut milk

1. Blend coconut milk, pineapples and castor
2. sugar/honey.
3. Pour mixture into popsicle moulds and
4. insert popsicle sticks.
5. Freeze for at least six hours or overnight for
6. best result.

• ½ cup cooking oil
• 1 sprig fresh curry leaves
• 425 g tin Ayam Brand™ mackerel in tomato
• sauce
• 1 tomato, quartered
• 2 okra/ladies fingers, diced
• 1 small brinjal/eggplant, diced
• ¼ cup tamarind juice
• 200 ml Ayam Brand coconut milk
• salt and pepper

Spice Paste

• 5 shallots
• 4 cloves garlic
• 2 cm piece ginger
• 2 tablespoons Ayam Brand™ fish curry powder

1. In a blender, mix the spice paste ingredients until fine.
2. In a large pot, heat the oil and stir fry the curry leaves. Then add in the spice paste ingredients from the blender.
3. Add tomatoes, okra/ladies fingers and brinjal/eggplant. Stir gently. Then add the tomato sauce from the tin of mackerel, tamarind juice and half of the coconut milk and season to taste.
4. For a rich curry, simmer longer to allow the gravy to thicken. Then add the mackerel and the balance of coconut milk to retain the coconut aroma.
5. Allow to simmer for another 2-3 minutes and stir it gently, so as not to break the mackerel.
6. Garnish with sliced chillies, and serve with warm rice.

• 12 Wanton Skin
• 1 Can 155g Ayam Brand Mackerel, drained and mashed
• 1 shallot, chopped finely
• 1 egg
• 2 tablespoons Chinese parsley, chopped
• 1 teaspoon rice flour

1. Mix the mackerel with shallots, egg, Chinese parsley and rice flour
2. Heat oil for deepfrying.
3. Place a teaspoon of filling in the middle of the wanton and fold into a triangle, brush the sides with beaten egg to seal the skin.
4. Deep fry in oil and serve immediately.

• 1 ripe mango, cut in chunks
• 150 g yoghurt
• 50 ml Ayam Brand™ coconut milk

1. Place all ingredients into a blender and pulse until smooth.

• 1 can Ayam Brand Chunks Tuna in Olive Oil (with oil)
• 1 pkt meehoon, soaked for 5 mins (not too soft) and drained
• 1 each of red, green and yellow peppers, finely sliced in strips
• 2 red onions, finely sliced
• 8 cloves garlic, finely sliced
• 4 stalks spring onions, finely sliced in strips
• 1 carrot, finely sliced in strips
• Oil for cooking

Seasoning:

• 2 tbsp light soya sauce
• Fish sauce to taste
• 3 tsp white pepper powder
• Calamansi limes cut in half and fried shallots to serve (optional)

1. Heat 50ml oil in a wok and fry onion and garlic till fragrant, add in tuna with olive oil and fry for another 3 minutes. Add in carrot and fry for 1 minute.
2. Pour in 300ml water followed by the seasoning ingredients and bring to boil. Stir in the meehoon and cover to simmer for 5 minutes.
3. Uncover and stir fry till meehoon is just cooked and all liquid has evaporated, add in peppers and seasoning to taste.
4. Serve hot with a squeeze of calamansi lime and some fried shallots.

• 1 loaf wholemeal bread, crusts removed
• 185 g Ayam Brand™ chilli tuna light
• ½ teaspoon turmeric powder
• 2 shallots, chopped
• 200 ml Ayam Brand™ coconut milk
• 2 eggs, lightly beaten
• salt, to taste

1. Lightly grease 15 cupcake moulds. Flatten the bread slices into each mould and trim the edges. Preheat oven to 180°C.
2. Mix the tuna with the rest of the ingredients, then fill the bread cups. Bake for 10 minutes or until filling is set.
3. Cool slightly before serving.

• 240 g Ayam Brand sardines in chilli oil,
• drained and liquid reserved
• 200 ml water
• 100 ml Ayam Brand Coconut Milk
• 1 tomato, cut into medium chunks
• 2 kaffir lime leaves, lightly crushed
• salt, to taste

Herb Mix

• 30 g fresh coriander
• 20 g fresh Thai basil leaves
• 1 green chilli, chopped
• 1 stalk lemongrass

1. Blend herb mix with the reserved oil and chilli from the sardines.
2. Cook over low heat for 5 minutes, then add in water and coconut milk.
3. Add in the sardines, tomato, kaffir leaves and simmer until it thickens.
4. Season to taste.
5. Serve hot with steamed rice.

• 2 cans Ayam Brand Flakes Spicy Tuna in Olive Oil (with oil)
• 200g fresh grated coconut (white part only)
• ½ tbsp turmeric powder
• 150 ml of water
• 50g soft brown sugar
• Salt to taste

To Blend:

• 60g shallots
• 3 red chillies
• 2 stalks lemongrass
• 100ml corn or sunflower oil

1. Toss coconut with turmeric powder and fry it in a wok without oil until almost dry. Remove and set aside.
2. In the same wok, cook blended ingredients over medium heat until oil breaks surface. Add in tuna and olive oil, 150 ml water and sugar, cook until sugar dissolves.
3. Next add in fried coconut, season with salt if needed, and continue to fry over medium heat until the mixture is dry.
4. Cool and serve with hot white rice or buttered white bread. It can be stored in the refrigerator up to 1 week.