Instructions

1. Mix chicken with turmeric powder and salt.
2. Fry until half-cooked and then, take it out of the frying pan.
3. Discard half the oil used for frying the chicken, and stir in large onion, cinnamon and star anise.
4. Stir fry the blended ingredients until oil seeps through the surface.
5. Put in chilli sos and salt.
6. Pour water into the pan and let it boil.
7. Pour milk in and stir.
8. Put in chicken and mix thoroughly.
9. Stir in peas and tomato. Cook until soft.
10. Ready to serve!

Instructions

1. Put all ingredients into the blender.
2. Blend the ingredients until it becomes smooth and thoroughly mixed.
3. You can serve the drink in a watermelon skin & enjoy!

Instructions

1. Place all ingredients in a blender and blend for about 2 minutes.
2. Stir and blend for another 2 minutes.
3. Serve immediately. Store in the refrigerator to enjoy it later. Stir well before serving.

Instructions

1. Preheat oven to 180°C. Wipe 8″inch round pan with some oil. (You can also put baking paper in a pan, so it’s easy to remove the dough later.)
2. Put all the ingredients into a bowl (except the bread). Stir the mixture will until the sugar is completely dissolved.
3. Soak a few slices of bread in the batter and then arrange the slices in pan. Pour the remaining mixture over the bread.
4. Sprinkle the mixed cereal on top of the bread pudding together with some butter slices.
5. Garnish first with dates / cranberries followed by mixed cereal for decoration.
6. Place the pan on a tray containing some water. Bake the bread dough for 30 -40 minutes until cooked through.
7. Serve with a side of MARIGOLD Fat Free Yogurt, mint leaves and honey.

Instructions

1. In a bowl, mix all the ingredients for the FILLING and blend well. The texture of the filling should be sticky.
2. Stuff the filling into the empty crab shells using a spoon. smoothen the surface with the back of the spoon. steam the stuffed crab for 5 minutes. discard any water that seeps out.
3. Cool the stuffed crab to room temperature after steaming. heat a wok with some oil. when the oil is heated, dip each crab shell into the beaten eggs. make sure the filling is well coated with the egg mixture.
4. Transfer the stuffed crabs into the wok and fry them. As soon as the surface turns a golden brown, dish out and serve immediately with some Crunchy Raita.

Instructions

1. Marinate the chicken in the Kuzi spice mix for one hour.
2. Heat the oil and sauté the spices together until fragrant.
3. Sauté the blended ingredients until aromatic and the oil starts to split.
4. Put in the marinated chicken, raisins, cashew nuts, tomato sauce and stir.
5. Put in the water and cook until the chicken is cooked and tender.
6. Put in the MARIGOLD Fat Free Yogurt and stir until the curry becomes nice and thick. Continue to cook until the oil starts to split.
7. Put in the sliced tomatoes, big onions, salt and chilli, then stir gently. Extinguish fire and remove.
8. Serve together with warm rice.

Instructions

1. Place MARIGOLD Strawberry Fat Free Yogurt Drink and all other ingredients in the blender.
2. Blend for 30 – 40 seconds.
3. Serve with chopped cranberries sprinkled on top.

Instructions

1. Prepare Filling: Heat up cooking oil. Sauté ginger and garlic until fragrant. Add remaining ingredients. Sauté for 1 min until fragrant. Set aside.
2. In a pot, combine rice flour, corn flour, sugar, salt and pepper. To make smooth batter, whisk in MARIGOLD Non Fat Natural No Sugar Added Yoghurt and water a little at a time.
3. Heat up pot over medium heat. Stir until batter thickens. Add Filling and mix well.
4. Grease 6-inch square baking pan and pour in batter. Steam for 20 mins until firm. Leave to cook.
5. Cut into slices. Garnish and serve.

Tip

1. You can add yam or sweet potato to the rice cake for a variety of flavours.
2. It makes a healthier choice to use yoghurt in place of coconut milk.

Instructions

1. Cook eggs in boiling water to make hardboiled eggs. Peel and chop.
2. Blend avocado. MARIGOLD Non Fat Natural, No Sugar Added Yoghurt and salt into a smooth paste.
3. Add chopped eggs and mix. Season with pepper and calamansi juice.
4. Spread on toasted walnut bread. Add romaine lettuce and serve.

Tip

1. Replacing mayonnaise with yoghurt in the sandwich will give a more refreshing taste.

Instructions

1. Place 100ml of MARIGOLD PEEL FRESH Powerberries Juice in a small bowl, then add some gelatine powder (Halal) while whisking with a fork. Leave for 5 minutes until the mixture turns spongy.
2. Stand the bowl in a heatproof bowl of hot water and stir to dissolve the gelatine (Halal). Remove from hot water and set aside to cool to a similar temperature as the remaining fruit juice.
3. Mix and strain into a bowl.
4. Divide the berries into serving bowls and pour the jelly mixture over. Refrigerate for at least 3 hours.

Instructions

1. Place all the ingredients in a blender and blitz till smooth. Serve immediately.

Instructions

1. Boil a large pot of water over high heat, cook noodles until tender. Stir and loosen noodles as they cook. Remove noodles and plunge into a pot of cold water to cool, then strain and set aside.
2. Heat a large wok with 2 tablespoons of oil, sauté garlic until fragrant, add shrimps and scallops and cook over high heat. Remove shrimps and scallops to a plate. Then, add in carrots, leeks, mushrooms, and stir-fry for 2 minutes. Add to shrimps and scallops and set aside.
3. Using the same pan, combined MARIGOLD Evaporated Filled Milk, water, chicken seasoning and bring to a slow boil. Add in noodles and seafood mixture to this sauce. Mix well and season with salt and pepper to taste. Once noodles are heated through, turn off heat. Serve garnished with coriander leaves.

Instructions

1. Marinate prawns with salt, sugar and pepper. Set aside.
2. Steam salted egg yolks in simmering water till cooked. When cooled, break it up coarsely.
3. Heat pan with oil for deep frying. Dip prawns into egg mixture and lightly coat it with custard powder. Deep fry a few prawns at a time until golden in colour. Repeat process with the rest of the prawns.
4. Clean and heat pan till smoking hot, add in butter, garlic, bird’s eye chilli, curry leaves and fry until fragrant. Put in steamed salted egg yolks and fry over high heat for a minute. Drizzle MARIGOLD Evaporated Filled Milk over and allow it to foam up for 2 minutes, mix in fried prawns and gently toss until well coated with the salted egg mixture.
5. Season with salt to taste and turn off heat.

Instructions

1. Heat the oil and stir fry the blended dried prawns, blended shallot and garlic.
2. Stir in star anise, cinnamon and black pepper. Continue stirring.
3. Add in the meat and continue stirring until the colour turns golden brown.
4. Add water and rice.
5. Add in the pandan leaf, soup spices, fenugreek and salt. Let the rice cook until it turns into porridge
6. Pour MARIGOLD HL Low Fat Milk into the pot and stir for a while.
7. Serve hot with spring onion and fried shallots.

Instructions

1. Beat eggs with milk.
2. Melt butter to stir fry onion and garlic.
3. Put in the meat, curry powder, and salt. Stir the ingredients until it’s cooked and pour the egg mixture over the meat.
4. When the egg mixture is halfway cooked, put the hotdog bread on top of the mixture.
5. Turn the bread over and sprinkle some cabbage, carrots and tomatoes on top of it.
6. Serve with chilli sauce and mayonnaise.

Instructions

1. Put all the ingredients into the blender.
2. Blend the ingredients until it becomes smooth and thoroughly mixed.
3. Enjoy!

Instructions

1. Heat oil up in the wok. Stir fry the blended ingredients until oil breaks through the surface. Put in the tamarind paste, tomato, dates, prawns and water. Cook for 5 – 8 minutes or until prawns are cooked.
2. Lastly, put in the MARIGOLD EVAPORATED FILLED MILK and the lime juice. Add salt and sugar according to your liking.

Instructions

1. Marinate the chicken with salt and curry powder. Set aside.
2. Fry lemongrass and cashew nuts in the cooking oil for a minute. Put the shrimp paste, big onion paste, ginger and garlic paste in. Stir fry and mix until oil breaks through the surface.
3. Put in the boneless chicken, fry and mix for 3 to 4 minutes. Put in MARIGOLD EVAPORATED FILLED MILK, kaffir lime leaf, chicken flavouring and cook for 12 minutes or until chicken cooks. Take out the boneless chicken and set aside.
4. Put in the coconut oil into the sauce and continue cooking. On high heat fire, mix the gravy until it starts to smell and the gravy becomes thick. Put in the boneless chicken meat and mix thoroughly.

Instructions

1. Marinate the chicken with salt and turmeric powder. Set aside.
2. Heat up the coconut oil in a wok. Stir fry the blended ingredients for 5 minutes until the smell comes out. Put in MARIGOLD EVAPORATED FILLED MILK, birds-eye chilli, lemongrass, kaffir lime lead, salt and sugar. Continue mixing for a minute.
3. Put in the chicken and cook on medium heat fire for 10 minutes. Turn the chicken and cook for 10 more minutes until the gravy becomes thick. Serve the chicken and gravy with a plate of rice.

Instructions

1. Put the chicken, lemongrass, bay leaf or turmeric leaf, salt and water (Ingredients A) into the pot and cook on medium heat fire until it boils. Then, slow down the fire and boil the chicken for 25 minutes. Take the chicken out of the pot, dispose ingredients A and let the chicken sit to cool. Once the chicken is cool, shred it into thin pieces.
2. Mix the shredded chicken meat with the blended ingredients, meat curry powder, MARIGOLD EVAPORATED FILLED MILK, coriander powder, water, sugar, salt and tamarind (Ingredients B) in a pot. Fry and mix the mixture on medium heat fire until it dries, about an hour or so. (You can reduce cooking time if you prefer the floss to be wet)
3. Spread the sliced kaffir lime leaf and mix thoroughly. Serve the chicken floss with rice cake, sliced cucumber and tomato.

Preparation for Rendang gravy:

1. Mix MARIGOLD EVAPORATED FILLED MILK with the Rendang gravy ingredients in a non-stick pot. Cook on medium heat fire for 30 minutes, continue stirring. Then, add turmeric leaf, kerisik, salt and sugar according to your liking.

Preparation for meat:

1. Heat the cooking oil, put the meat and cook for 6-8 minutes on each side or until the meat is well done. Cover the meat with an aluminium foil for 5 minutes before slicing it into pieces.
2. Pour the Rendang gravy onto the meat pieces and serve with your choice of sticky rice and mashed potato.

Instructions:

1. Fry anchovies until it turns crispy. Set aside.
2. Heat the oil in a wok. Stir fry chilli paste and shallots for 2 minutes. Put in shrimp paste, tamarind paste, water, sugar and pandan leaf and stir. Cook for 3-4 minutes until gravy turns thick. Add salt according to your liking and the fried anchovies, mix thoroughly and turn off the fire.
3. Prepare a steam pot. Peel off the cassava’s skin and take its bones out. Cut into eatable size. Pour MARIGOLD EVAPORATED FILLED MILK and add fine salt into the steamer. Put in cassava and mix thoroughly. Steam for 40 minutes; stir twice to ensure that the cassava is perfectly covered with milk. Poke the cassava to ensure that it’s soft.
4. Serve the cassava with anchovies chilli gravy on the side.

Instructions:

1. Mix MARIGOLD EVAPORATED CREAMER with all other ingredients in a blender, except for the palm sugar. Blend until the ingredients are thoroughly mixed and fine.
2. Divide the batter according to the amount of glasses you’d like to serve and add the palm sugar syrup into each glass.

Instructions:

1. Heat up the wok at 160°C. Line the baking pan with baking paper.
2. For biscuit dough, mix the butter or margarine, sugar, egg, egg yolk, vanilla essence and MARIGOLD SWEETENED CONDENSED FILLED MILK thoroughly until it turns fluffy. Add the mixture of sifted flour and mix thoroughly.
3. For the topping, separate 6 tbsp from biscuit dough batter and add a few drops of red food colouring to the dough. Put coloured dough into a piping bag with a small star-shaped tip and set aside.
4. To shape the Semperit, use a Semperit shaper or fill the dough into a piping bag with a star-shaped tip.
5. Decorate the biscuit with the red coloured dough and bake for 12 minutes.

Instructions:

1. To make the sri Delima, mix the water chestnut with the kokineal / red colouring. Add the mixture into the tapioca and ensure that it’s properly covered by the tapioca. Dispose the remaining tapioca.
2. Cook the water until it boils, add the water chestnut and as soon as it starts to float, take it out and put it into cold water.
3. In another pot, add water, jelly powder, sugar, salt and MARIGOLD EVAPORATED CREAMER. Heat it on medium heat fire, put in the jackfruit and let it cook for 2 more minutes.
4. Add in the jackfruit mixture into a pan that’s about 1cm high and add a few Sri Delima into it. Let it sit for a moment, before adding another layer of jelly mixture with sri delima. Repeat this step until the mixture and sri delima finish. Serve cold.

Prawns:

1. Cut the prawns into butterflies and remove the veins.
2. Mix tapioca starch, cayenne pepper, sugar, salt and egg until it forms a batter.
3. Dip the prawns in the batter and coat with rice flour.
4. Deep-fry the prawns in hot oil for 5 minutes.

Miso sauce:

1. Chop garlic, ginger and dried cranberries. Set aside.
2. Melt butter and cook garlic and ginger until fragrant.
3. Add in miso paste, flour, and toasted sesame seed.
4. Add in MARIGOLD Evaporated Filled Milk and salt and turn up the heat while whisking continuously.
5. Ready to serve with prawns.

Method:

1. Soak Basmathi rice for 30 minutes and wash it.
2. Melt ghee and stir-fry cardamom, cinnamon, cloves, garlic, onions, green chili, chili powder and Mandy spice mix in a rice cooker.
3. Once fragrant, add lamb shanks, water and MARIGOLD Chef's Selection Evaporated Milk.
4. Cover rice cooker and cook for 1 hour 40 minutes until meat is tender.
5. Remove lamb shanks and add in Basmathi rice.
6. Once rice is cooked, add in turmeric water and cover the rice cooker for a while.
7. Sear the outer part of the lamb shanks by placing them into another pan with a heated charcoal placed on a tin-foil cup. Pour oil onto the heated charcoal to release smoke.
8. Cover the pan for 15 minutes as the lamb shanks absorb the smoke.
9. Serve rice and lamb shanks garnished with coriander, pomegranate seeds, cashew nuts and green lime slices.

Chef's Tip:

1. Rub lamb shank with Mandy spice mix before searing to add more flavour and enhance aroma of lamb shank.
2. Pressure cooker may be used to cut the cooking time shorter by 40 minutes.

Method for Pandan Syrup:

1. Bring 3 cups of water, with sugar and pandan leaves to a boil. Stir until well dissolved.
2. Then blend and strain the pandan syrup into a big jug and set it aside.

Method for Mixing Kathira Drink:

1. Add in the ice-cream soda, a pinch of salt, MARIGOLD Chef's Selection Evaporated Creamer and MARIGOLD Sweetened Creamer into the pandan syrup jug.
2. Serve the Kathira Drink in a tall glass filled with ice. Then garnish.

Chef's Tip:

1. You can also increase the nutritional value of the drink by adding in ½ a teaspoon of black cumin seeds.

Chicken “Lion Head” meatballs:

1. Place chicken in a large bowl, add in water and mix well until fully soaked.
2. Add in corn starch, sugar, white pepper, light soy sauce, dark soy sauce, ginger and mix well.
3. Add in red chilies, turnip, scallions and mix. Add egg and mix again.
4. Then add in breadcrumbs to mix well. Add more breadcrumbs if the meatball is too soft.
5. Add in sesame oil and mix until it forms a soft paste.
6. Shape the paste into meatballs (approximately 80g/meatball).
7. Heat vegetable oil in a pan. Place the meatballs in the pan and fry until the shape is set and they are evenly browned.
8. Steam the browned meatballs in a steamer with medium heat until the meat is thoroughly cooked for 30 to 40 minutes.

Golden pumpkin sauce:

1. Puree the steamed pumpkin in a food processor.
2. Heat up oil, add in the garlic, dried chilies, chopped tomato, water, oyster sauce, pumpkin puree and stir.
3. Add in MARIGOLD Evaporated Filled Milk, white pepper, salt and simmer for 3 minutes.
4. Ready to serve with Chicken ‘Lion Head’ Meatballs.