Understanding the challenges mums face during Ramadan especially in the meal preparation for Sahur, Kimball that has a wide range of sauces, pasta sauce and dry pasta has, teamed up with Chef Rohani Jelani to develop five simple and tasty Sahur recipes that cost around RM15 each that can feed a family of five.

These recipes are specially created using Kimball products, ranging from rice, pasta to bread based dishes, such as the all-time favorite Kimball Stuffed French Toast, the ever-convenient Kimball One-Pot Hainanese Chicken Rice, the tasty yet simple Kimball Angel Hair with Chicken Mushroom Sauce, the traditional standby of Kimball Spicy Tomato Fried Rice and the power-packed, bite-sized Kimball Chicken BBQ Bun, all of which are hearty meals to fuel the family throughout the day.

1. Kimball Stuffed French Toast

Preparation time: 15 minutes
Cooking time: 20 minutes
Serving size: 5 person

KIMBALL_StuffedFrenchToast

Ingredients:

For filling:

  • 2 tbsp oil
  • 1 onion, finely chopped
  • 3 tbsp curry powder
  • 300 g minced beef
  • 2 tbsp Kimball Black Pepper Sauce
  • 2 tbsp Kimball Tomato Ketchup
  • 1 ½ cups frozen mixed vegetables
  • Salt, to taste
  • 2 eggs, beaten
 For bread:

  • 3 – 4 tbsp oil
  • 1 loaf sliced bread, preferably 2 days old
  • 4 eggs
  • 1 tbsp condensed milk
  • ½ tsp salt
  • 1 cup water
  • ½ cup Kimball Chilli Sauce

Method:

  1. Heat oil and soften onion over medium heat for 5 minutes. Add curry powder and minced meat and cook about 10 minutes until beef is browned. Add Kimball Black Pepper Sauce, Kimball Tomato Ketchup and mixed vegetables. Cook 10 minutes, season to taste and transfer onto a shallow plate. Once cooled, stir in the eggs.
  2. Spread a generous layer of filling onto one side of the bread and cover with another slice of bread to make sandwiches. Beat eggs, milk, salt and water together and dip each sandwich into the mixture, allowing the bread to soak up the egg mixture well.
  3. Heat the oil in a frying pan over medium-low heat and fry the sandwiches, a few pieces at a time, allowing 2 cm of space between the sandwiches. When golden brown on one side, turn over and cook the other side. Serve hot, with Kimball Chilli Sauce.

2. Kimball One-Pot Hainanese Chicken Rice

Preparation time: 15 minutes
Cooking time: 20 minutes
Serving size: 5 person

KIMBALL_One-PotHainaneseChickenRice

Ingredients:

  • ½ chicken, cut into 6 pieces
  • 2 tbsp Kimball Oyster Flavored Sauce
  • 1 tbsp ginger juice
  • ½ tsp salt
  • ½ tsp ground white pepper
  • 2 ½ cups (500 g) rice, washed and drained in strainer
  • 3 tbsp oil
  • 3 cloves garlic, finely chopped
  • 2 cm ginger, thinly sliced
  • 600 ml chicken stock
  • 2 pandan leaves, tied into a knot
 For garnish:

  • 1 stalk spring onion, sliced thinly
  • 1 cucumber, sliced
  • 2 tbsp thick caramel sauce
  • ¾ cup Kimball Garlic Chilli Sauce

Method:

  1. Marinate chicken with Kimball Oyster Flavoured Sauce, ginger juice, salt and pepper. Set aside 10 minutes.
  2. Heat oil in a large pan over medium heat. Fry garlic and ginger till golden brown, add washed rice and stir to coat rice in the oil. Add chicken stock, ½ teaspoon salt and pandan. Bring rice to the boil, cooking until most of the liquid has been absorbed but rice is still moist.
  3. “Bury” marinated chicken in the rice, turn down heat to low and cover pan tightly. Leave to cook, undisturbed for 25 minutes. Fluff rice up and serve, garnished with sliced cucumber and spring onion. Drizzle generously with thick caramel sauce and serve with Kimball Garlic Chilli Sauce.

3. Kimball Angel Hair with Chicken Mushroom Sauce

Preparation time: 15 minutes
Cooking time: 15 minutes
Serving size: 5 person

KIMBALL_AngelHairwithChickenMushroomSauce

Ingredients:

For Chicken Mushroom sauce:

  • 2 cups chicken stock
  • 2 tbsp corn flour
  • 2 tbsp Kimball Oyster Flavoured Sauce
  • 3 tbsp light soy sauce
  • ½ tsp salt
  • ½ tsp ground white pepper
  • 2 tbsp oil
  • 2 cm ginger, thinly sliced
  • 3 cloves garlic, finely chopped
  • 300 g chicken breast, cut into thin slices
  • 200 g oyster mushrooms, thickly sliced
 For Kimball Angel Hair Mixture:

  • 3 tbsp oil
  • 4 cloves garlic, sliced finely
  • 2 tbsp Kimball Oyster Sauce
  • 2 tbsp thick caramel sauce
  • 2 tbsp light soy sauce
  • ½ tsp ground white pepper
  • 1 tsp sugar
  • 400 g Kimball Angel Hair 
  • 200 g pak choy, plucked into 5 cm length

Method:

  1. For chicken & mushroom sauce: Combine stock, cornflour, Kimball Oyster Flavoured Sauce, light soy sauce, salt and pepper, stirring until well mixed. Set aside. Heat oil in a wok and fry ginger and garlic until golden brown. Add chicken, stir fry for 5 minutes, then add mushrooms. Cook 5 minutes, add prepared gravy mix and bring to the boil. Once thickened, take pan off the heat.
  2. For Kimball Angel Hair mixture: Fry garlic in oil over medium heat till golden brown. Turn off heat and transfer garlic & oil into a small bowl, set aside. In a large mixing bowl, combine the Kimball Oyster Flavoured Sauce, thick caramel sauce, light soy sauce, white pepper and sugar, stirring until well mixed.
  3. Meanwhile, bring a large pan of water to the boil. Add 1 teaspoon salt and place Kimball Angel Hair and pak choy into the water. Cook 3 minutes until tender. Drain well and drop Angel Hair Kimball and vegetables into the sauce mixture, tossing well. Drizzle in garlic and oil.
  4. Serve immediately, topped with chicken mushroom sauce.

 

4. Kimball Spicy Tomato Fried Rice

Preparation time: 15 minutes
Cooking time: 20 minutes
Serving size: 5 person

KIMBALL_SpicyTomatoFriedRice

Ingredients:

For Chicken Mushroom sauce:

  • 3 tbsp oil
  • 4 cloves garlic, finely chopped
  • 200 g boneless chicken, cut into 1 cm cubes
  • 1 small carrot, finely cubed
  • 5 long beans, thinly sliced
  • 5 red bird chillies, thinly sliced
  • 3 tbsp Kimball Tomato Ketchup
  • 1 tbsp Kimball Oyster Flavoured Sauce
  • 5 cups cooked rice
  • 2 cups kangkong, plucked into 5 cm lengths
  • 1 tbsp fish sauce
  • 1 tsp ground black pepper
  • 5 – 6 kaffir lime leaves, finely shredded
  • 3 tbsp crisp fried shallots
 For garnish:

  • 3 tbsp oil
  • 4 – 5 fried eggs
  • 2 – 3 tbsp thick caramel sauce
  • 1 cucumber, sliced
  • 2 – 3 tbsp crisp fried shallots
  • 4– 5 lime wedges

Method:

  1. Heat oil in a wok over medium-high heat and fry garlic till golden brown. Add chicken, carrot, beans and bird chillies. Stir-fry 10 minutes, then add Kimball Tomato Ketchup and Kimball Oyster Flavoured Sauce. Leave it to cook for 5 minutes.
  2. Add rice and stir-fry on high heat for 10 minutes, adding kangkong, fish sauce, black pepper and kaffir lime leaves after 5 minutes. Turn off heat.
  3. Serve fried rice with the fried egg drizzled with thick caramel cauce and garnish with cucumber slices, fried shallots and a wedge of lime. Serve immediately.

 

5. Kimball Chicken BBQ Bun

Preparation time: 1 hour 20 minutes
Cooking time: 40 minutes
Serving size: 5 person

KIMBALL_ChickenBBQBun

Ingredients:

For dough:

  • 1 egg
  • 2 tbsp condensed milk
  • 150 ml water
  • 400 g plain flour
  • 1 tsp salt
  • 1 tsp instant yeast
  • 50 g softened buttez
 For filling:

  • 3 tbsp oil
  • 1 onion, finely chopped
  • 1 small carrot, finely chopped
  • 300 g minced chicken
  • ¼ cup Kimball BBQ sauce
  • 1 tbsp Kimball Oyster Flavoured Sauce
  • 3 tbsp Kimball Mayonnaise
  • 2 stalks spring onion, finely slice

 

Method:

  1. To make the dough: Beat egg, condensed milk and water together, set aside. Add flour, salt and yeast in a mixing bowl and mix in the butter until well distributed. Pour in egg/milk mixture and knead 5 – 10 minutes to make a soft, elastic dough. Place bowl of dough in a clean plastic bag and set aside at room temperature for 1 hour (until dough doubles in bulk).
  2. While dough rises, make filling: heat oil in a pan over medium heat. Cook onion and carrot till softened, add chicken and stir-fry until firm. Add Kimball BBQ Sauce and Kimball Oyster Flavoured Sauce, cook another 10 minutes. Lastly add Kimball Mayonnaise and spring onion. Turn off heat and transfer chicken filling into a shallow plate to cool completely.
  3. After dough has risen, knead lightly to deflate any large air bubbles from the dough. Roll dough into a log shape and cut into 12 equal pieces. Roll each piece into a ball. Flatten ball and fill with 2 tablespoons of filling. Pinch edges together well to seal.
  4. Arrange filled buns, well-spaced apart on a lightly-greased baking tray. Cover with a clean, damp towel and set aside 30 minutes until dough feels spongy to the touch. Lightly brush buns with milk and bake in a preheated oven (180 C) for 20 minutes or until buns are well risen and golden brown.

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