Cooking made tasty with coconut milk
COCONUT milk has been a staple ingredient in nearly all festive foods in Malaysia.
From the spicy, to the savoury, to the sweet, coconut milk adds a richness to foods like no other ingredient can. However, trying to get coconut milk used to be a chore.
Traditionally, to get the milk of the coconut, one would need to peel the husk, crack the nut in half, grate the white flesh inside, and – using sheer brute strength – squeeze the milk out of the grated coconut flesh.
It was a time-consuming and taxing task that required skill and experience.
Nowadays, with products like Ayam Brand Coconut Milk, adding authentic coconut milk into your cooking is as easy as pouring it out of a box.
And Ayam Brand Coconut Milk is preservative-free and colouringfree, with no added flavourings or mono sodium glutamate (MSG).
There’s also no need to worry about the saturated fat in coconut milk.
According to the company, the saturated fat is mainly lauric acid, a medium-chain fatty acid (MCFA), which has antimicrobial, antifungal and antiprotozoal properties to protect the body from infections and viruses.
Research also suggests that coconut milk has anti-ageing benefits on the brain and the heart, which help to delay the onset of degenerative and chronic diseases such as Alzheimer’s and heart disease.
This Ramadan and Hari Raya, Ayam Brand wants to make your cooking experience that much easier with its ‘We Care, We are Family’ collection of 15 healthy, tasty and convenient-to-make recipes.
To make breaking fast simple and easier, Ayam Brand recommends a traditional favourite dish – roti jala paired with tuna curry.
For sahur, try the Morning Shake-Up, a healthy drink that combines rolled oats, coconut milk, almonds, and bananas to last you the whole day.
For Hari Raya, there is spicy coconut noodle soup with Ayam Brand chilli tuna, Thai basil chilli sardines, which go well with rice and flatbreads, and coconut serunding with Ayam Brand flaked spicy tuna in olive oil to go with lontong, lemang, or ketupat.
But why tuna and sardines, and not the usual meat and chicken for the festive season?
According to Ayam Brand, fish is high in Omega-3 fatty acids, which have been shown to significantly reduce the risk of sudden death caused by cardiac arrhythmias in patients with known coronary heart disease.
It adds that omega-3 extends its benefits to rheumatoid arthritis and depression.
Omega -3 is also important in the development of the eyes and brain among growing children.
If you are interested in introducing more fish into your diet, Ayam Band has recipes for mackerel curry, spicy tuna coconut quiche, rainbow tuna mee hoon, cheesy mackerel crispy wontons, tuna kerabu, cucur tuna, roti john, tomato sambal sardines, healthy green smoothie, and mango coconut smoothie.
For more, visit the Ayam Brand website.