Create Your Own Creative Recipes

Brahim’s range of authentic Asian sauces are known for helping our consumers deliver consistent cooking results everytime. But one additional aspect of Brahim’s products is the flexibility it offers to create a range of different dishes using the same sauce.

Brahim’s invites the adventurous chef in you to explore the endless possibilities in kitchen creations.
These complete step-by-step recipe guides will allow you to create whole meals or snacks from favourites like Pizzas to Fritters to satisfy your discerning taste buds. You may also submit your own recipes to us along with a picture of your creation, and we will credit those creations to you!

Stir Fried Mixed Mixed Vegetables

Stir Fried Mixed Mixed Vegetables

Serves 4
Prep time 15 minutes
Cooking time 10 minutes

1 pack Brahims Thai Kaffir Lime Leaf & Basil Sauce
100 g, cauliflower cut into small florets
1 large tomato, chopped
40 g snow peas, cut into two
Juice of 1/2 lemon
1 bunch coriander leaves, chopped
90 g eggplant, wedges
2 tablespoons cooking oil

In a saucepan, heat cooking oil and fry cauliflower for 3 minutes. Add Brahims Thai Kaffir Lime Leaf & Basil Sauce. Add snow peas and eggplant. Cook until the vegetables are soft. Remove saucepan from heat and stir in lemon juice and chopped tomato. Sprinkle with chopped coriander before serving.

Sweet Sour Prawn And Vegetable Fritters

Sweet Sour Prawn And Vegetable Fritters

Serves 4
Prep time 15 minutes
Cooking time 20 minutes

1 pack Brahims Thai Sweet & Sour Sauce

To make prawn & vegetable fritters
500 g wheat flour
2 whole eggs
200 g prawn, peel and de-vein prawns, chopped
1 bunch of chives leaves / spring onion, cut to 2 cm lengths
1 1/2 teaspoon salt
Water to mix
2 pinchs turmeric powder
1 onion medium size , chopped
100 g beansprout
1/2 teaspoon soda bicarbonate
2 nos red chilli, chopped
Cooking oil for frying

Place flour in a bowl and make well in the centre. Drop in egg, turmeric powder, salt and enough water to mix to a thick batter. Add in onion, beansprout, red chilli and soda bicarbonate. Mix well. Heat oil in a wok and drop small spoonfuls of batter into the hot oil. When golden brown on one side, turn to cook the other side. Drain fritters on absorbent papper and serve warm, with Brahims Thai Sweet & Sour Sauce.

Japanese Udon Stir Fry Noodles

Japanese Udon Stir Fry Noodles

Serves 2
Prep time 15 minutes
Cooking time 7 minutes

200 g udon noodle
100 g boneless chicken, sliced
1 pack Brahims Hoi Sin Sauce
2 young corn , slice lengthwise
40 g carrot, julienne
50 g button mushroom, sliced
30 g green capsicum, cubed
30 g red capsicum, cubed
2 tablespoon cooking oil

In a pan, heat oil and saute chicken until golden brown. Add young corn, carrot, mushroom & capsicum and fry for 2 minutes. Add in udon noodle, pour Brahims Malaysia Hoi Sin Sauce to coat evenly. Serve hot.

Thai Sweet And Sour Prawns

Thai Sweet And Sour Prawns

Serves 2
Prep time 25 minutes
Cooking time 30 minutes

1 pack Brahims Thai Sweet & Sour Sauce
300 g prawn, peel and de-vein prawns, leaving tails on.
1 / 4 teaspoon salt
2 tablespoon cornflour
1 whole egg, lightly beaten
30 g carrot, slice thinly
40 g green capsicum, cubed
40 g red capsicum, cubed
30 g onion, cubed
20 g celery , sliced
30 g pineapple, cubed
1 tablespoon cooking oil

Mix salt through prawns. Dip prawns in egg, roll in cornflour and place on a plate in a single layer. Heat oil in a wok over medium heat, for 8 – 10 minutes. Drop in prawns and cook until golden brown. Remove prawns with a slotted spoon and drain on paper towels. Repeat with remaining prawns.

Reheat oil in the wok and stir fry carrot, onion, pineapple for 2 minutes. Add red and green capsicum and celery. Cook for 2 minutes. Add Brahims Thai Sweet & Sour Sauce to vegetables and stir until mixture boils and thickens slightly. Add prawns to wok, stirring well to lightly coat them with the sauce.

Chicken And Vegetable Rendang Pizza

Chicken And Vegetable Rendang Pizza

Serves 4
Prep time 60 minutes
Cooking time 30 minutes

Conventional pizza dough :
2 cups flour
1/2 teaspoon salt
1/2 tablespoon sugar
1 packet ( 8 g ) dry active yeast
2 tablespoon olive oil
3/4 cup water or milk for a softer dough
For toppings :
30 g Brahims Indonesian Rendang Sauce as base
100 g boneless chicken, strips and,
70 g Brahims Indonesian Rendang Sauce, Mixed well
50 g chicken frankfurter, sliced
15 g red capsicum, cubed
15 g green capsicum, cubed
30g canned pineapple
30 g button mushroom, sliced
10 g holland onion, chopped
100 g mozarella cheese

* 1 packet of Brahims Indonesian Rendang Sauce can make 3 pizzas topping

To prepare pizza dough
Mix flour, yeast, salt, sugar and olive oil in a mixing bowl. Add water. Knead mixture to form a soft and elastic dough. Place dough in a greased tray, and place tray in a warm area for 40 minutes. The dough will expand to double in size. Grease pizza mould. Knead dough to a round shape with 2 cm thickness. Place dough into greased mould. Leave for 10 minutes beffore adding topping.

To prepare pizza
Spread Brahims Indonesian Rendang Sauce on pizza dough. Sprinkle toppings all over. Cover topping with mozarella cheese. Bake for 20 to 30 minutes at 200°C or until dough is crisp and cheese turns golden brown.

Nyonya Seafood

Nyonya Seafood

Serves 2
Prep time 15 minutes
Cooking time 15 minutes

1 pack Brahims Malaysian Nyonya Sauce
1 Blue swimmer crab medium size, open the shell, remove the gills and cut into half at the center.
150 g mussels, washed.
200 g prawn, peel and de-vein prawns, leaving tails on.
2 squids medium size, peel off the membrane, cut into rings.

Put crab, squid, prawn and mussels in a pot. Add in Brahims Nyonya Sauce and mix well. Simmer on medium heat until the seafood is cooked. Alternatively, this dish can also also be prepared in the oven at 200°C for 30 minutes.