ASSALAMUALAIKUM...
ROTI JALA WITH SARDINES
250ml water
4 eggs lightly beaten
1 and 1/2 teaspoon salt
1/2 teaspoon turmeric powder
Ayam Brand Coconut Cooking Oil
270ml Ayam Brand Coconut Milk
1 can Ayam Brand Sardines in Tomato Sauce

MIXING
Put the sifted flour and the salt in a mixing bowl and make a well in the middle of the
flour.In another mixing bowl,whisk coconut milk,water and eggs together until fully
mixed.Now,take this mixture and pour it into the well in the other mixing bowl
and mix from the middle.For the Kala's famous golden,add in the turmeric and
stir.

COOKING
Heat up a wide flat non-stick saucepan.
Use a special roti jala mould.Fill it with the batter and go in a circular
motion and keep the heat at medium.Once the roti jala is cooked,
removed it from the pan.
On a flat surface,add two spoonsful of mashed sardines on to the roti jala
and roll carefully.
COCONUT CORNFLAKE COOKIES
1 cup unsalted butter, softened
1 cups sugar
6 tablespoons Ayam Brand Coconut Milk
2½ cups flour
1½ teaspoons baking soda
½ teaspoon salt
2 teaspoon vanilla
2 eggs, lightly stirred
3 cups cereal, crushed
Preheat oven to 350 degrees

In a bowl, combine butter and sugar with the coconut milk. Mix together for a minute until butter and sugar mixture is light and fluffy.

In another bowl, stir the eggs together. Add the stirred eggs in the coconut milk mixture.
Add in the vanilla and combine all ingredient.
In a separate bowl, mix the dry ingredients – salt, flour and baking soda. Whisk well. Slowly stir into the coconut milk ingredient. Use a spatula to fold all the dough together and put it in the refrigerator for half an hour.
On a pan, spread the crushed cereal. Using a spoon, scoop the dough into a small ball and roll it on to the crushed cereal. Place the completed dough on a baking sheet. Repeat.
Bake until golden and remove. Let it cool.
 ROTI KUKUS SANTAN ( COCONUT MILK BREAD AND BUTTER PUDDING)
250g Butter, melted
10 slices plain sliced bread, sliced half (please use normal sliced bread like by Gardenia or Massimo as this what is normally used by Malaysians)
4 eggs
2 cup of dates, pitted and sliced
60g caster sugar
4 Tbsp Desiccated coconut, lightly toasted
1 tsp Orange, finely grated zest
½ tsp Vanilla extract
350 ml Ayam Brand Coconut milk

1-Butter a baking dish (ideally, 4 slices of bread should fit in the dish in one layer).
2-Butter all 8 slices of bread on both sides and sit 4 in the dish.
3-Sprinkle with half of the dates and half the toasted coconut.
4-Whisk the eggs, sugar, orange zest,vanilla and coconut milk together and pour 1/3 of the mixture over the bread.
5-Lay on the next 4 slices of bread, sprinkle with the remaining coconut and dates. Pour on the remaining egg mixture.
6-Press the bread down gently into the cream mixture.
7-Bake for 20 to 25 minutes, until the custard has set. Insert a sharp knife or toothpick to check – it shouldn’t be too moist.
8-To serve, simply scoop the pudding onto a plate and scatter with fresh cream or chocolate sauce.
KUIH TALAM
Upper Layer
30gm Rice Flour
30gm Corn Starch
50ml Water
250ml Ayam Brand Coconut Milk
2 piece Pandan leaves
¼ tsp salt
Bottom Layer
300gm Ayam Brand Whole Kernel Corn In Water 425g
250ml Coconut Milk
100gm Granulated Sugar
50gm Corn Starch
½ teaspoon Vanilla Essence
½ teaspoon Salt
Recipe
• Bottom Layer: Blend corn and coconut milk until smooth, filter. • Mix with sugar,
corn starch and vanilla until smooth • Pour ¾ mixture into a heated special pan
greased with cooking oil. • Steam for +/- 10 minutes.
• Upper Layer: Heat coconut milk with Pandan leaves on low heat until boiling.
• In a bowl, mix all ingredients well. Filter. • Pour mixture until pan is filled. Continue
steaming for 20 minutes until well cooked. • Let it cool before removing from pan.
• Ready to serve.

THAI FISH CAKE

3 cans Ayam Brand Tuna in Water 185g, drained
5 piece kaffir lime leaf
50mlAyam Brand coconut milk
1 egg
½ tbsp Thai fish sauce
6 red chilli
½    curry powder
5 galangal, sliced
3 stalk spring onion, sliced
5g coriander, sliced
1-In a blender,add the kaffir lime leaf,cgili,galangal and drained tuna,curry powder,coconut milk,thai sauce and egg.Blend until it become a paste.
2-Transfer to whisking bowl and mix with spring onion and coriander.
3-On a parchment paper, mold the mixture into rounded fish cake. Keep in fridge until it is set.
4-In a pan, add in some Ayam Brand Coconut Cooking Oil and pan sear the fish cake. Serve with salads.
UDANG MASAK KUNYIT
1/2 kg prawn, cleaned but keep the skin.
1 litre Ayam Brand Coconut Milk
1 cup of water
2 tbsp coriander, crushed
1 tbsp fennel seeds, crushed
1 ginger,  crushed
1 cm galangal, crushed
1 cm of turmeric, crushed
5 tbsp chilli pepper
2 tamarind
Salt as needed

 Cooking method:
1-Heat a medium size pot.
2-Pour in the coconut milk.Add the coriander,fennet seeds,ginger,galangal,
turmeric and chili pepper.
3-Add the tamarind and water.Let it boil and stir carefully.
4-Pour in the prawn.Season with salt.
5.When the prawn is cooked.Remove from heat and serve.
DONBURI SARDINES WITH COCONUT RICE

 200g of long grain ricE
pinch of salt
250ml water (1 cup)
4 pandan (screw pine) leaves, knotted or bundled 1 pack
Ayam Brand™ Coconut Milk 200ml
Ayam Brand Sardines in Olive Oil

 PREPARATION
If you have rice cooker,put everything into it and stir to dissolve salt.Place
the lid,turn on cooker and cook your rice.
If you don't have one,put everything into a thick bottomed pot and stir gently to
dissolve salt.
Bring to the boil over medium heat till most of the liquid has evaporated and
venting holes start to appear on the surface of the rice.
Put lid on and reduce heat to minimum.Leave the rice to finish cooking for
about 10minutes.

 PRESENTATION
This coconut rice can be served with plenty of Asian recipes.It is the base for the
famous Nasi Lemak.It is just nice to match the hotness of some Asian stews and stir fries!

 Serve with Ayam Brand Sardines in Olive Oil.


TUNA BROWN RICE BALLS
Makes 4 servings

INGREDIENTS
200 g brown rice
500 ml water
1 teaspoon salt
185 g Ayam Brand chilli tuna
150 g grated parmesan

SALTED COCONUT DIP
100 ml Ayam Brand coconut milk
½ teaspoon salt

METHOD
Wash and drain rice. Add in water and
salt then cook until soft.
Mash the tuna with the cooled rice.
Season with salt, if desired.
Preheat oven to 200°C. Line a baking tray
with baking paper.
Shape mixture into bite-sized balls.
Roll balls in grated cheese and arrange on the
prepared tray. Sprinkle more cheese
over the rice balls.
Bake for 8-10 minutes or until cheese turns
into a crisp golden brown.
Serve as a power-packed snack.