Bee Lan Ang
For me, celebrating Mother’s Day is never complete without Lemang and kuah satay/kacang daging. This is mom’s super favourite! Mom first taught me to cook in her kitchen but now I will cook for her from my kitchen. With Brahim’s ready to eat kuah satay, it has made my life so much easier. Kuah kacang/ satay ready with a snap of your finger.
Lemang Pelangi kukus with kuah satay/kacang daging and salad. As mom loves to eat salad, I just cut up some cucumbers, onions and cherry tomatoes and serve it with this same kuah satay/kacang daging.
Fusion beef rendang nasi kunyit dumplings and beef rendang puffs using Brahims sauces!
Mom loves nasi kunyit, beef rendang and dumplings. So I made it into a fusion dumpling to satisfy her taste! Simple and straightforward with Brahim’s sauces!! To give mom extra surprise I too made beef rendang puffs with the same sauce but added some potatoes too. I used Grass fed Australian beef topside for the dumplings and tenderloins with potatoes for the puffs.
Mom maybe far from sight but will always be near at heart! Her sacrifices will forever be remembered and appreciated till the end of time.
(Ibu jauh dari mata tetapi tetap dekat di hati. Pengorbanan ibu tetap akan di kenangi hingga ke akhir hayat!)
KUAH SATAY / KACANG DAGING
Ingredients:
1 pack ready to eat kuah kacang satay Brahim’s
1 pack grass fed Australian beef
Oil
Water as preferred
Method:
– slice up the beef
– sauté the beef with some oil
– add in Brahim’s kuah satay and some water if preferred. Give it a few stir and it’s done!
– ready to serve with lemang or as a salad dressing.
STEAMED LEMANG PELANGI
Ingredients:
200gm glutinous rice
200 gm santan
A teaspoon of salt and sugar each
1 tablespoon of oil
Method:
– heat up the santan, salt , sugar and oil in a saucepan. When boiled, pour in the glutinous rice.
– keep on stirring till it’s dry. Dish it out and let it cool for easy handling
Wrap it with banana leaves. Secure the ends and compact it
– steam the lemang for 45 minutes and it’s done!
FUSION BEEF RENDANG NASI KUNYIT DUMPLINGS
Rendang Daging
Ingredients:
1 pack Australian beef topside ( boiled to soften)
1 pack Brahim’s kuah rendang.
Chopped daun kunyit and daun linau purut
Chopped boiled potatoes (1)
Boiled quail’s eggs.
Method:
– boil to soften beef
– add in Brahim’s kuah rendang
– add in boiled chopped potatoes
– add in chopped daun kunyit and daun limau purut.
– let it simmer for a few minutes and dish out.
– garnish with chopped daun limau purut and daun kunyit.
NASI KUNYIT & BEEF RENDANG DUMPLING
Ingredients:
200 gms glutinous rice soaked overnight with tumeric powder
200 ml of santan
1 teaspoon of salt
1 teaspoon of sugar
Method:
– steam d strained glutinous rice for 20 minutes
– after steaming add in the santan, salt and sugar. Give it a good stir.
– rest for 10 minutes
– steam again for 20 minutes till cooked
– take out and fluff the Nasi kunyit. Done!
Nasi kunyit and beef rendang dumpling
-assemble the dumplings with nasi kunyit, beef rendang and a quail’s egg with bamboo leaves. Tie up!
– steam for 15 minutes. Done!
BEEF RENDANG PUFFS
Method:
– cut out some store bought puff pastry
– score it and egg washed it.
– bake for 15 minutes till puffed up
– let cool
– make a cut and stuff it with beef rendang and a quail’s egg. Done!
Cooking made simple with Brahim’s sauces for mommy dearest!!
Diwa Rabiyah
AYAM MASAK KURMA, bersama Brahim’s semestinya….
Memenuhi keperluan si ibu, di saat masa begitu mencemburuinya….
AYAM MASAK KURMA
Bahan:
1 paket Brahim’s kuah kurma
1 ekor Ayam saiz sederhana
1 litter air
1 biji bawang besar
2 biji kentang
1 biji tomato
Kiub ayam
Bawang goreng
Cara Penyediaan:
*Panaskan minyak, tumiskan 1 paket Brahim’s kuah kurma.
*Kemudian masukkan ayam Dan gaulkan bersama kuah kurma tadi.
*Tambahkan kentang dan bawang besar yg telah dibelah 4 tadi.
*Biar ayam kecut sekejap baru masukkan air dan kiub Ayam.
*Renehkan ayam sampai empuk baru masukkan tomato. Setelah mendidih tutuplah api dan taburkan bawang goreng. Sekian.
*Kalau mahukan versi pedas boleh letak cili api.
Eka Zahra
To make this Mother’s Day truly special, I’ve prepared three unique menus, all featuring Brahims products to elevate the taste while simplifying cooking process.
The resulting dishes are exciting, delectable, and a wonderful way to celebrate mothers
These TUNA CURRY & PRAWN CUPS are delicious and easy to assemble appetizer.
Wonton shells cradle a flavorful curried tuna filling using BRAHIM’S Fish Curry Sauce topped with cheese and succulent prawns for an extra touch of elegance. A burst of local-inspired flavors in a charming bite-sized package, perfect for starting Mother’s Day feast.
BRIYANI SHAKSHUKA
A delightful fusion of the classic Middle Eastern dish with the aromatic spices of Indian briyani. Enhanced with the rich flavours of BRAHIM’S Rice Briyani Paste, this recipe creating a memorable and easy yet delicious dish to celebrate Mother’s
THAI CHILLI & BASIL SAUCE PASTA
This THAI CHILLI & BASIL SAUCE PASTA offers a delightful combination of savory, spicy, and aromatic flavors, thanks to the Brahim’s Thai Chili and Basil Sauce. It’s quick to prepare and deeply flavourful. The complete sauce simplifies cooking, making it an exciting and effortless addition to Mother’s Day spread.
tHAI CHILLI & BASIL SAUCE PASTA
Ingredients:
* 2 cups cooked spiral pasta, prepare according to package directions.
* 100 g minced chicken
* 2 tablespoons cooking oil
* 1-2 red chillies, thinly sliced
* 1 packet BRAHIM’S Thai Chilli and Basil Sauce
* A handful of fresh basil leaves
Instructions
- Heat the cooking oil in a pan over medium-high heat. Add the minced chicken and stir-fry until fully cooked.
- Pour in BRAHIM’S Thai Chilli & Basil Sauce. Stir well to combine with the chicken and bring to a simmer.
- Add the sliced red chilli and cooked spiral pasta to the pan. Mix thoroughly to coat everything in the flavourful sauce. Stir in the basil leaves and mix well.
TUNA CURRY & PRAWN CUPS
Ingredients:
* 6 wonton wrappers
* 1 can tuna flakes in water, drained
* 2 tablespoons BRAHIM’S Fish Curry Sauce
* ½ cup chopped spring onions
* 1-2 tablespoon mayonnaise
* 1 egg
* 1 teaspoon coarse chilli flakes
* Grated cheese
* 6 medium-sized prawns (shelled)
* Garnish: Fresh parsley leaves
Instructions:
- Prepare the Wonton Cups :
* Lightly grease the cups of a muffin tin with cooking oil or cooking spray.
* Cut halfway down each of the four sides of the wonton wrappers.
* Gently press one wonton wrapper into each muffin cup, shaping it to form a small cup.
- In a bowl, combine the drained tuna flakes, BRAHIM’S Fish Curry Sauce, chopped spring onions, mayonnaise, egg, and chilli flakes. Mix well and set aside.
- Spoon the tuna mixture evenly into the wonton cups. Sprinkle grated cheese over the tuna filling and place one prawn on top of each.
- Bake in a preheated oven at 180°C until the prawns are cooked and the wonton wrappers are golden brown.
- Garnish with fresh parsley leaves before serving.
BRIYANI SHAKSHUKA
Ingredients:
* 1 tablespoon cooking oil
* 1 medium onion, finely chopped
* 1 bell pepper, diced
* 2 cups chopped tomatoes
* 3 tablespoons BRAHIM’S Rice Briyani Paste
* 1 teaspoon chilli powder
* 3 large eggs
* Fresh parsley leaves
Instructions:
1. Heat the oil in skillet over medium heat. Add the chopped onion and sauté until golden brown.
2. Stir in diced bell pepper. Cook until the bell pepper softens slightly.
3. Add the chopped tomatoes to the skillet and cook until the mixture thickens slightly.
4. Add in the BRAHIM’S Rice Briyani Paste and the chilli powder. Stir well to combine with the tomato mixture.
5. Using the back of a spoon, make 3 small wells in the sauce, spaced evenly apart. Carefully crack an egg into each well.
6. Cover the skillet with a lid and cook over low heat until the egg whites are set and the yolks are cooked to your preference.
7. Once the eggs are cooked, remove the skillet from the heat. Sprinkle with fresh parsley leaves.
Faiz Faizal
SATE GULUNG AYAM
Sate gulung ayam dan daging di hidang bersama kuah kacang brahims olahan tradisi di fusionkan istimewa rasanya dirai bersama ibu tersayang
SATE GULUNG AYAM & DAGING
Bahan bahan
800gm isi ayam kisar
800gm daging lembu kisar
2 sudu besar serbuk kunyit
2 sudu besar gula
1 sudu besar serbuk pati ayam
Bahan kisar halus:
2 batang serai
1/2sm lengkuas
1/2sm halia
1sudu teh jintan halus
1sudu teh jintan kasar
2 biji bawang merah kecil
2 ulas bawang putih
1 keping foil aluminium
1 sudu besar minyak masak
3 sudu besar minyak masak
Cara Memasak:
1.Ambil ayam kisar,gaul rata bersama 1 sudu teh serbuk kunyit,1 sudu besar gula,1/2 sudu besar serbuk pati ayam dan setengah bahan kisar yang telah ditapis airnya.
2.Lakukan proses yang sama pada daging kisar.
3.Bentang foil,sapu dengan 1 sudu besar minyak,ratakan daging lembu kisar diikuti ayam,gulung kemas memanjang,Bakar dalam ketuhar pada suhu 170°selsius untuk 45 minit.
4.Buka gulungan, potong bulat-bulat,grill atas kuali grill dengan 3 sudu minyak hingga perang.Siap!
5.Hidang bersama kuah kacang segera Brahims, hirisan timun, bawang besar dan nasi impit selamat mencuba!
Faizah Yahya
Tak tau nak masak apa untuk hari ibu boleh cuba masakan ni untuk ibu dirumah.gunakan Brahims mudah didapati dan senang disediakan..xperlu bawa makan dekat restoran atau hotel yang mewah kita pun da boleh buat dirumah. Ibu pasti terharu
SATAY AYAM MADU
Bahan perap
2 tbsp kuah ayam madu brahim’s
300g isi ayam dadu
1 tbsp serai, bawang merah kisar
1 tbsp gula merah
bahan tambahan
kuah satay brahim’s
ketupat nasi
timun
bawang merah
Cara penyedian boleh rujuk di video
PUFF AYAM MADU
Bahan
lebihan satay ayam madu
4 keping puff pastry
1 tbsp mentega
1 paket kuah ayam madu brahim’s
1 biji bawang holland hiris
bijan hitam secukupnya
kuning telur secukupnya
Cara penyedian boleh rujuk di video
SATAY AYAM MADU & PUFF AYAM MADU
Faradilla Eamy Jaar
Cantik sangat kejadiannya, gabungan rasa kurma dalam bahan untuk inti pai memang membangkitkan selera terutama ibu kita yang lebih meminati makanan tradisional. Hidangan istimewa ini bukan sahaja untuk pikat hati bonda, sebagai ibu saya juga berusaha untuk pikat hati anak-anak untuk menikmati air tangan kita. Resepi ni nampak simple tapi rasa dia memang luar biasa enaknya, Selamat Mencuba.
PAI AYAM KURMA BRAHIM’S
Bahan-bahan :
2 sudu besar butter
1 biji bawang holland (dicincang)
2 ulas bawang putih (dicincang)
3 sudu besar tepung gandum
1 cawan susu segar
1 pek kurma ayam Brahim’s
1/3 cawan cendawan shitake (hiris nipis)
1/2 cawan sayur campur
1 sudu kecil serbuk lada hitam
2 keping keju cheddar
1 cawan isi ayam (direbus dan dicarik)
Kuning telur
Sedikit daun oregano
Kepingan pastri dan cawan alluminium
Cara-caranya :
- Tumis bawang holland dan bawang putih hingga naik bau. Masukkan tepung gandum, goreng sebentar.
- Masukkan susu segar, kacau rata.
- Masukkan pula kuah kurma Brahim’s, tambah air secukupnya kacau hingga kuah pekat.
- Masukkan cendawan shitake dan mix vege, masak hingga layu.
- Tambah sedikit serbuk lada hitam untuk lengkapkan rasa.
- Masukkan keju cheddar masak untuk lebih berkrim.
- Akhir sekali masukkan isi ayam yang siap direbus dan dicarik.
- Letak pastri dalam cawan alluminium sudukan inti, kemaskan pastri, sapu kuning telur dan tabur sedikit daun oregano.
- Bakar pada suhu 170° selama 20-25minit (api atas bawah) sehingga masak.
Hidayati Hana
Pulut Kuning antara makanan kesukaan ibu, dihidangkan bersama Rendang Udang dan Ayam Madu Berkuah yang sedap dan mudah dgn menggunakan Pes dari Brahims
Mudah dan menjimatkan masa bila menggunakan Pes Brahims, hanya tambahkan Air dan bahan utama dah siap masakan kita, tambahan rasanya yang sedap dan enak mmg setanding dgn masakan Ibu
AYAM BERKUAH MADU
Bahan-bahan :
21/2 sekor Ayam ( gaulkan dgn Serbuk Kunyit dan Garam, gorengkan )
1 peket Kuah ayam Madu Brahims
100ml Air
1/2 biji Bawang Holand
5 biji Tomato Ceri
4 biji Cili Hijau/Padi
3 sdb Minyak Masak
Cara-caranya :
1.Panaskan Minyak, gorengkan Ayam sehingga masak
2.Angkat dan ketepikan dahulu
3.Keluarkan sedikit Minyak, masukkan Kuah Ayam Madu
4.Masukkan Air
5.Kacau sebati dan masukkan Ayam
6.Taburkan Barang Holand, Tomato Ceri dan Cili Padi
7.Boleh taburkan Daun Ketumbar jika suka
RENDANG UDANG
Bahan-bahan :
20 ekor Udang
1 peket Kuah Rendang Brahims
1/2 cawan Air
1 helai Daun Kunyit
3 sdb MInyak Masak
Cara-caranya :
1.Panaskan Minyak, masukkan Kuah Rendang
2.Masukkan Air
3.Bila dah pekat, masukkan Udang
4.Taburkan Daun Kunyit
5.Masakkan sehingga Udang masak dan kuah menjadi pekat
PULUT KUNING, RENDANG UDANG & AYAM BERKUAH MADU
Bahan-bahan :
2 cawan Beras Pulut ( letakkan sedikit serbuk kunyit dan asam keping, rendamkan selama 4 jam)
1 cawan Santan
1 cawan Air
1 helai Daun Pandan
1 sdk Garam
1 sdb Gula
2 sdb Minyak
Cara-caranya :
1.Kukuskan Beras Pulut selama 20 minit, letakkan Daun Pandan
2.Satukan Santan, Air, Gula, Garam dan Minyak, kacau sebati
3.Gaulkan Pulut dgn Santan tadi dan kukuskan semula sehingga masak
NASI BRIYANI TELUR
Bahan-bahan :
2 peket Perencah Nasi Briyani Brahim’s
4 cawan Beras Basmathi
3 – 4 biji Telur yang direbus
3 sdb Minyak Sapi
1 helai Daun Pandan
6 cawan air
Kismis
Bawang Goreng
Daun Ketumbar
Cara-caranya :
1.Rendamkan Beras Basmathi selama lebih kurang 30 minit, tapis dan ketepikan dulu
2.Panaskan Minyak Sapi, masukkan Perencah Nasi Briyani
3.Kacau sebati dan masukkan Telur
4.Masukkan Beras Basmathi dan Air
5.Masukkan Daun Pandan
6.Tutup dan biarkan Nasi masak dgn api perlahan
7.Bila Nasi dah masak, taburkan Kismis, Bawang Goreng dan Daun Ketumbar
AYAM MASAK MERAH
Bahan-bahan :
1 peket Kuah Masak Merah Brahim’s
6-8 ketul Ayam
1 sdk Garam
1 sdk Serbuk Kunyit
1 helai Daun Pandan
120ml Air
Tomato Ceri
Cili Hijau & Cili Merah
Daun Ketumbar
Bawang Goreng
Cara-caranya :
1.Gaulkan Ayam dgn Garam dan Serbuk Kunyit
2.Gorengkan Ayam sehingga garing
3.Keluarkan sedikit Minyak, tumiskan Pes Kuah Masak Merah
4.Masukkan Air
5.Masukkan Ayam dan gaul sebati
6.Taburkan Cili Hijau, Cili Merah dan Tomato Ceri
7.Dah masak, taburkan Daun ketumbar dan Bawang Goreng
8.Hidangkan Nasi Briyani Telur bersama Ayam Masak Merah serta lauk tambahan yang lain seperti Daging Masak Hitam dan Acar Nenas & Timun
NASI BRIYANI TELUR & AYAM MASAK MERAH
Irda Hir
TELUR MATA KUAH MADU
Menu yang mak selalu masak masa kecik dulu.
Sebagai seorang ibu yang bekerja, menu ini mudah di masak dengan ada nya Brahims kuah ayam madu. Hanya goreng telur dan campurkan kuah tadi. Kalau nak lagi sedap tambahkan dengan lobak merah, jagung & bawang besar. Menjimatkan masa & perut anak pun Kenyang.
SAMBAL UDANG PETAI
Ini menu kegemaran kami sekeluarga.
Menu sedap & hanya menggunakan sambal tumis Brahims. Tak sampai 30 minit untuk memasak. Sesuai untuk ibu-ibu yang sibuk dengan urusan harian.
FISH FILLET KUAH MASAM MANIS THAI
Resepi mak-mak suka nak masak untuk anak. Kuah tak pedas, masam manis gitu. Kegemaran anak, yang pasti ada sayur & ikan.
TELUR MATA KUAH MADU
Bahan-Bahan:
1 paket Brahim’s kuah ayam madu
5 biji telur ayam
1/2 biji bawang besar (potong dadu)
1/2 biji lobak merah (potong dadu)
Jagung secukupnya
Air secukupnya
Cara-Cara:
Goreng telur (telur mata)
Masukkan kuah ayam madu dan air secukupnya ke dalam Kuali/periuk/frying pan
Bila kuah mendidih, masukkan bawang besar, lobah merah & jagung.
Biarkan sebentar.
Kuah boleh Di campur terus atau asingkan.
Ikut selera masing-masing
Siap untuk dihidangkan
SAMBAL UDANG PETAI
Bahan-Bahan:
1 paket Brahim’s kuah Sambal Tumis
6 ekor udang saiz sederhana
1/2 mangkuk kecil petai
Air secukupnya
Cara-Cara:
Masukkan kuah Sambal tumis dan air secukupnya ke dalam Kuali/periuk/frying pan
Bila kuah mendidih, masukkan udang.
Biarkan sebentar.
Kemudian, masukkan petai.
Gaul semua sehingga sebati & semua bahan masak.
Siap untuk dihidangkan
FISH FILLET KUAH MASAM MANIS THAI
Bahan-Bahan:
1 paket Brahim’s Kuah Masam Manis Thai
2 keping fish fillet (potong ikut suka)
Sedikit Cili bengala merah (potong memanjang)
Sedikit Cili bengala kuning (potong memanjang)
1/2 biji Lobak merah (potong ikut suka)
5-7 biji baby tomato
1/2 biji bawang besar (potong dadu)
1 sudu besar serbuk perasa
1 sudu besar serbuk lada hitam
3 sudu besar Tepung jagung
Minyak masak secukupnya (untuk menggoreng)
Cara-Cara:
Campurkan fish fillet ,serbuk lada hitam & serbuk perasa. Gaul semua sehingga sebati.
Panaskan minyak masak.
Goreng fish fillet sehingga kekuningan.
Untuk sos, masukkan Brahim’s Kuah Masam Manis Thai ke dalam Kuali/periuk/frying pan.
Masukkan sayuran tadi, gaul semua sehingga sebati..
Biarkan sebentar dalam 3-5 minit.
Tuangkan kuah tadi ke fish fillet tadi.
Sedia untuk dihidangkan
TELUR MATA KUAH MADU
SAMBAL UDANG PETAI
FISH FILLET KUAH MASAM MANIS THAI
Kak Wan
Raikan Hari Ibu dengan hidangan istimewa penuh rasa kasih sayang. Buat Ibu tersayang saya sediakan makanan kegemaran nya, Jambangan Nasi Tomato bersama Ayam Masak Merah, Telur Puyuh 3 Rasa dan pencuci mulut, kuih yang paling di sukai ibu, kuih ondeh-ondeh bubur pulut hitam serta Pai Kari Daging Cinta Hati. Semuanya menggunakan Brahims paste yang seenak masakan ibu, mudah di masak tanpa stress dan sudah tentu Brahims mengeratkan lagi kasih sayang ibu dan anak dalam meraikan hari istimewa ini.
JAMBANGAN NASI TOMATO BERSAMA AYAM MASAK MERAH
Cara Memasak:
- Masukkan 3 sudu besar mentega, 1 paket Perencah Nasi Tomato Brahim’s dan 2 1/2 cawan air. Biar mendidih.
- Masukkan 2 cawan beras Basmathi, 1/2 cawan susu sejat, gaul sebati.
- Tutup periuk, masak dengan api sederhana selama 30 minit.
- Garnish dengan kismis, gajus dan daun pudina. Tabur dengan bawang goreng dan hidangkan.
- Hias dengan bunga tomato, telur dadar, timun menjadi jambangan Nasi Tomato.
AYAM KUAH MASAK MERAH
Cara Memasak:
- Panaskan 3/4 sudu besar minyak, goreng sehingga perang 300gm ayam.
- Masukkan Kuah Masak Merah Brahim;s dan 1/2 cawan air.
- Masak dan kacau di atas api sederhana selama 15 minit atau hingga ayam masak.
- Hias dengan hirisan cili hijau, tomato chery atau tomato yang di potong.
- Hidang dengan Nasi Tomato.
TELUR PUYUH KUAH 3 RASA
Cara Memasak:
- Rebus 200 gm telur puyuh, kupas kulitnya.
- Panaskan 1 sudu besar minyak. Masukkan 1 peket Kuah Tiga Rasa Brahim’s, 1 cawan air, 1/2 cawan kiub nenas, sebiji tomato di potong dadu.
- Biarkan mendidih, masukkan telur puyuh dan renehkan hingga kuah pekat.
- Tambah 2-3 biji cili padi untuk rasa yang lebih pedas.
PAI KARI DAGING CINTA HATI
Cara Memasak:
- Masukkan 300gm daging cincang, 1 cawan ubi kentang yang di potong dadu. 1 pek Kuah Kari Daging Brahim’s dan 1 cawan air.
- Masak di atas api sederhana selama 15 minit atau sehingga daging dan kentang empuk.
- Kacau sehingga kuah hampir kering.
- Isikan inti kari daging ke dalam kulit pai bentuk hati dan oven selama 20 minit sehingga masak.
KUIH ONDEH-ONDEH BUBUR PULUT HITAM
Cara Memasak:
- Gaul 1 cawan tepung pulut dengan 1 peket Bubur Pulut Hitam Brahim’s hingga menjadi doh.
- Ambil sedikit doh, leperkan dan isi kiub gula melaka dan bulatkan.
- Masak air hingga mendidih dan masukkan doh. Masak hingga doh terapung.
- Angkat dan toskan, gulingkan doh dalam kelapa parut putih yang di gaul dengan sedikit garam.
Kristy Wong
Hari ini HARI IBU …. kepada ibu-ibu yang telah banyak menyumbang kepada keluarga masing-masing dan masyarakat. Semoga kita semua sihat-sihat belaka. Bah kan anak-anak sudah pun besar, kita tetap sibuk didalam dapur kerana anak-anak rindu sangat masakan ibu.
Kini produk Brahims adalah produk yang paling digemari oleh sekeluarga saya kerana rasanya asli, pekat dan sedap. Selain daripada itu, produk Brahim yang sedia ada siap masak lebih senang dan sesuai untuk dinikmati bila-bila masa
Ini dia set makanan yang saya sediakan hari ini ~ Tandoori Ayam Duo Rasa …. cara Panggang & Goreng, Nasi Tomato, Sambal Udang , Agar-agar Bubuh Pulut Hitam dan Ulam. Seakan menu kenduri
Lebih Rengkas Lebih Senang Lebih Sedap
Selamat Berjamu Selera semua
Here’s my Western menu of the day, something different, quick and easy for my family to enjoy. I have prepared Beef Rendang Sandwich, Sambal Nenas Chicken Chop and Kuih Kaswi Bubuh Kacang Hijau. Brahims products are our best daily use sauce It’s delicious and easy to prepare
TANDOORI AYAM DUO RASA BRAHIMS- AYAM PANGGANG & AYAM GORENG
Bahan-bahan untuk Tandoori Ayam Panggang:
3 keping Daging Peha atas, potong kecil
½ pkt Pes Tandoori Brahim
1 sudu besar Serbuk Biryani
2 sudu besar yogurt
¼ sudu teh garam
1/2 sudu besar jus limau nipis
Sedikit pewarna merah
Cara-cara:
*Gabungkan semua bahan-bahan dan perap daging ayam buat semalaman.
*Kemudian, cucuk daging dengan batang buluh. Dan masak diatas frying pan ataupun Air Fryer sehingga siap.
Bahan-bahan untuk Tandoori Ayam Goreng :
8 ketul Drummet
½ pkt Pes Tandoori Brahim
1 sudu besar Serbuk Biryani
2 sudu besar yogurt
¼ sudu teh garam
½ sudu besar limau nipis
Bahan-bahan lain:
3 cawan tepung goreng kentuky
1 telur gabung dengan ½ cawan susu
Cara-cara:
*Gabungkan semua bahan-bahan dan perap drummet buat semalaman.
*Kemudian, kot drummet perap dengan tepung goreng. Selepas tu rendam ke dalam susu.
*Akhir sekali balik ke tepung dan kot dengan padat.
*Goreng didalam minyak panas sehingga masak.
SAMBAL UDANG BRAHIMS
Bahan-bahan:
1 pkt Sambal Brahims
300gm udang kecil
1 biji bawang merah, hiris
Cara-cara:
Ikut arahan dipaket
NASI TOMATO BRAHIMS
Bahan-bahan:
1 pkt Pes Nasi Tomato Brahims
Beras Basmathi
Cara-cara:
Ikut arahan dipaket
AGAR-AGAR PULUT HITAM BRAHIMS
Bahan-bahan:
1 pkt Bubur Pulut Hitam Brahims
300ml Air
1 sudu besar gula
3 sudu teh (penuh) serbuk agar-agar
1 sudu besar Serbuk Santan
Cara-cara:
*Gabungkan semua bahan dan gaul sehingga rata. Kemudian masak sehingga didih.
*Bila dah siap, masukkan adunan kedalam acuan dan biar sejuk.
BEEF RENDANG SANDWICH
Ingredients :
3-4 pcs Hotdog bread
Some Cabbage Cheese
Some cilantro
1 pkt Beef Rendang Brahim’s
Method :
Preheat the Beef Rendang then fill into the bread along with cabbage, cilantro & cheese.
SAMBAL NENAS
Ingredients :
1 pkt Nenas Brahim’s
1 pkt Sambal Ikan bIlis Brahim’s
1 Onion, sliced
Method :
Preheat a frying pan with some cooking and fry onion till fragrant. Then add in sambal ikan bilis & pineapple. Let it simmer over low for a few minutes before serving with the fried chicken dish.
KUIH KASWI KACANG HIJAU
Ingredients :
1 cup Flour
1 cup Tapioca Flour
3 TB sugar
1 cup water
1 pkt Bubur Kacang Hijau Brahim’s
1 pkt Coconut milk (110ml)
¼ tspn salt
1 TB Air Kapur
Method :
Combine everything and mix well then divide into small plastic mold and steam for 15 minutes.
Discharge from mold once it’s cooled and serve with grated coconut.
LS Yeoh
Sempena Hari Ibu, saya raikan Mantou Bunga dengan Inti Brahim’s Sambal Ikan Bilis sedap dan special dengan mengabungkan mantou lembut gaya Cina, diisi sambal pedas bergaya Melayu. Mudah disediakan,— terima kasih kepada Brahims Sambal Ikan Bilis masakan menjadi mudah dan jimat masa.
Bentuk bunga dibuat dengan tangan, setiap gigitan penuh kehangatan dan cinta dari rumah.
A Fusion of Love and Flavor Jom Cuba
STRAWBERI MANTOU & SAMBAL TUMIS SOTONG PETAI
Pau kukus berbentuk strawberi ini bukan sahaja comel dan gebu, malah lebih nikmat apabila dicicah dengan sambal sotong, petai yang dimasak menggunakan Kuah Sambal Tumis Brahims pedas, lazat dan penuh dengan keaslian rasa tradisi Malaysia.
Gabungan keunikan rupa dan keenakan rasa—sesuai untuk minum petang atau sajian istimewa bersama keluarga dan rakan!
Happy Mother’s Days to everyone.
Cook, Shoot, Share #tastemotherslove
Sempena Hari Ibu, hidangan Rendang Daging kegemaran keluarga dengan sentuhan istimewa. Rendang menggunakan kuah rendang Brahims mudah, cepat, dan lazat dinikmati bersama nasi kukus dan timun jelata, Lebih istimewa dengan PIE TART RANGGUP BERISI RENDANG DAGING – menjadi tumpuan utama di meja makan.
Selamat Hari Ibu kepada semua!
MANTOU BUNGA DENGAN INTI BRAHIM’S SAMBAL IKAN BILIS
Mantou Bunga – Doh Mantou (Kulit Mantou):
Bahan A:
1) 250g tepung pau
2) 50g gula kastor
3) 20g minyak jagung
4) 5g yis segera
5) 125ml air (tambah atau kurangkan mengikut keperluan sehingga menjadi doh lembut)
Untuk Hiasan Bunga dan Daun:
1) Sedikit doh diwarnakan merah untuk membentuk bunga
2) Sedikit doh diwarnakan hijau untuk membentuk daun.
Cara Penyediaan:
Gaulkan semua bahan A sehingga menjadi doh yang licin dan tidak melekat di tangan. Tutup dan biarkan doh naik hingga dua kali ganda.
Tumbuk doh untuk buang udara, kemudian bahagikan kepada 55g setiap satu. Bulatkan, pleat dan tutup rapat.
Hias permukaan doh dengan bentuk bunga dan daun menggunakan doh berwarna tadi mengikut kreativiti.
Biarkan doh rehat seketika, kemudian kukus selama 10 minit. Siap!
INTI SAMBAL IKAN BILIS
1 pek Brahim’s Sambal Ikan Bilis
100g petai
200 g udang segar (dibuang kulit dan dibersihkan)
Cara Penyediaan:
Panaskan Sambal Ikan Bilis Brahim’s dalam kuali.
Masukkan petai dan udang.
Renehkan sehingga udang masak sepenuhnya.
Sedia digunakan sebagai inti untuk mantou kukus.
STRAWBERI MANTOU & SAMBAL TUMIS SOTONG PETAI
Mantou Strawberi Doh Mantou (Kulit Mantou):
Bahan A:
250g tepung pau
50g gula kastor
20g minyak jagung
5g yis segera
130 ml air (tambah atau kurangkan mengikut keperluan sehingga menjadi doh lembut)
Untuk Hiasan Strawberi, Bunga dan Daun:
1) Bunga – Setitk doh diwarnakan merah
2) Daun – Setitik dua doh diwarnakan hijau
3) Strawberi -Setitik dua warna merah
Cara Penyediaan
1) Gaulkan semua Bahan A hingga menjadi doh yang licin dan tidak melekat di tangan. Tutup doh dan biarkan naik sehingga dua kali ganda saiz.
2) Tumbuk doh untuk membuang udara, kemudian ambil lebih kurang 25 gram doh merah dan bentukkan seperti strawberi.
3) Hias permukaan doh dengan bentuk daun menggunakan doh hijau.
4) Biarkan doh rehat hingga mengembang sepenuhnya, kemudian kukus selama 10 minit. Siap untuk dinikmati!
INTI SAMBAL TUMIS SOTONG PETAI
Bahan-bahan
1 pek Brahim’s Kuah Sambal Tumis
200g sotong (bersih & potong)
100g petai
100 ml air
Cara Penyediaan
1) Masukan 1 pek kuah sambal Tumis Brahim,sotong, petai dan air. Reneh hingga masak.
2) Panaskan diatas api sederhana selamat 10 minutes atau sehingga sotong dan petai masak.
3) Hidang panas.
PIE TART RANGGUP BERISI RENDANG DAGING
DAGING RENDANG
Bahan-bahan
800 gram Daging (dimasak menggunakan pressure cooker, kemudian ditumbuk)
1 pek Brahim’s Kuah Rendang.
40 gram gula melaka
2 biji ubi kentang (dipotong)
Cara Penyediaan
Panaskan api masukan Kuah rendang di kacau sekejap.
Masukkan Daging, Ubi kentang, gula melaka.
Reneh sehingga kentang dan daging empuk. Siap.
KULIT TART (TART SHELL)
Bahan-bahan
250g tepung gandum
125g mentega (sejuk, potong kecil)
15g gula aising
1 biji kuning telur
Cara Penyediaan
Gaul tepung dan gula aising.
Masukkan mentega, ramas hingga jadi serbuk roti.
Tambah kuning telur, uli jadi doh lembut.
Rehatkan doh dalam peti sejuk (20 minit).
Tekan doh ke dalam acuan tart.
Cucuk dengan garfu, bakar 170°C (15–20 minit).
Sejukkan sebelum isi.
Cara Hias & Isi Tart Rendang
Ambil sedikit doh dan bentukkan daun guna pemotong fondant bentuk daun.
Warnakan daun dengan warna hijau.
Susun daun di atas loyang dan bakar bersama kulit tart (170°C, lebih kurang 10–15 minit atau hingga masak).
Bila kulit tart dan daun dah sejuk, isikan tart dengan rendang yang telah dimasak.
Letakkan daun tart di atas rendang sebagai hiasan.
Tambahkan sedikit rendang lagi di atas daun dan hiaskan dengan cili kecil merah.
Hasilnya: Tart Rendang comel dengan daun tart yang berwarna hijau — gabungan kreatif rasa tradisi & sentuhan moden!
Ni Ta
NASI BRIYANI KRANBERI
Brahim’s paste makes cooking in the kitchen easier and faster, if you are in a rush or a working person, then believe me when I say Brahim’s pastes do come to the rescue. There is no need to add SALT or COCONUT MILK in your dishes as the pastes have sufficient creaminess and saltiness. The pastes have selected herbs, spices, and natural ingredients in providing delicious and mouthwatering dishes on the table. It does tastes like mother’s cooking indeed! I have made two dishes using Brahim’s Meat Curry Paste and Briyani Rice Paste.
ROTI JALA JELITA AND KARI AYAM MENTEGA
Celebrating Mother’s Day with Roti Jala Jelita and Kari Ayam Mentega
Delicate threads of pink and blue Roti Jala —woven like the bond between mother and daughter/son. One, soft and nurturing; the other, bright with dreams yet to unfold. As each net intertwines, so do their stories, bound by love, tradition, and the warmth of home. A masterpiece on the plate, a legacy in the heart, Happy Mother’s Day /Selamat Hari Ibu. My recipe uses Brahims Chicken Curry Paste to celebrate Mother’s Day. Very fast to prepare with less hassle, no need to grind, pound, or chop wet ingredients. No salt or coconut milk needed. Finger licking good to the end!
SPICY TIGER PRAWNS CLAYPOT RICE
Whether crowned with tender chicken or succulent prawns, claypot rice carries the whispers of tradition—every grain infused with the warmth of heritage and the echoes of generations past. Now a staple in home kitchens, mothers pour their love into every simmering pot, turning simple ingredients into a dish that comforts the soul. And Brahims Kuah Masak Merah makes the dish prepared fast and delicious. As a mother, here is my take on Claypot Rice made with Tiger Prawns using Brahim’s Kuah Masak Merah!
Tastes just like mom’s cooking, as effortless as family love. With Brahims’s pastes, moms cook and serve with warmth, kids can also prepare simple and tasty dishes —delicious meals, made easy.
NASI BRIYANI KRANBERI
Ingredients
400g basmati rice (wash, soak for 20mins and drained)
1 packet Brahim’s Briyani Rice Paste
1 medium sized onion, chopped
3 tbsp ginger garlic paste
2 tbsp passata
1 tbsp chili powder
½ tsp turmeric powder
A few strands of saffron dissolve in 3 tbsp of hot milk
½ cup evaporated milk
1 lemon grass, bruised
2 pandan leaves, knotted
Sugar to taste
Salt not needed
2 tbsp ghee
Enough water to cook rice
Dry spices
1 in cinnamon stick
3 cloves
3 cardamoms
Other ingredients
50-80g dried cranberries (fry in ghee and dish out, use the same ghee to cook rice)
2 tbsp toasted almonds
Chopped coriander and mint leaves
Shallot crisps
Chopped red chilies
Instructions
Heat ghee and fry the cranberries. Dish out, In the same ghee ,add more if required, fry dry spices and ginger garlic paste. Once aromatic, add in the rest of the ingredients. Mix drained rice and stir well. Add water and cook. Finally, top with cranberries, toasted almonds, chopped coriander and mint leaves, shallot crisps and red chilies. Serve with Ayam Bawang Berempah
AYAM BAWANG BEREMPAH
Ingredients
670g chicken pieces, mix with ¾ tsp turmeric powder and salt, set aside
1 packet Brahim’s Meat Curry sauce
200g red onions, sliced (fry in oil with some salt, dish out)
3 tbsp ginger-garlic paste
2 pandan leaves,knotted
1 red chili, sliced
1 tsp turmeric powder
1 tbsp chili powder
½ cup passata or 2 tbsp tomato puree
2 tbsp chili sauce
1 tbsp oyster sauce
Sugar to taste
Salt not needed
Dry spices
1 in cinnamon stick
3 cloves
3 cardamoms
2 bay leaves
Garnish
Chopped coriander leaves
Sliced red chilies
Instructions
Marinate chicken pieces with turmeric powder and salt for 15mins. Fry chicken with oil and set aside. In the same oil (add more if required) saute dry spices, onions and ginger garlic paste. Once aromatic add in the rest of the ingredients. Finally add in chicken and thicken the gravy. Throw in coriander leaves and red chilies. Serve the chicken with Nasi Briyani Kranberi
KARI AYAM MENTEGA
Ingredients
300g chicken pieces
1 large potato, cut into a few parts
60g carrot
1 packet Brahim’s Chicken Curry Paste
1 medium-sized onion, chopped
1 tsp chili powder
½ tsp fennel powder
½ tsp cumin powder
1 cinnamon stick
2 cloves
2 cardamoms
1 star anise
1 lemon grass, bruised
1 tsp brown sugar
2 tbsp butter
1 curry leaf
Instructions
Heat the wok, melt the butter, and add in dry spices along with onions. Stir fry until aromatic. Add in chicken pieces and cook further until slightly brown. Add Kari Ayam paste, lemon grass,chili powder, fennel and cumin powders, potato, and carrot. Mix well. Cook for a minute, stirring at all times. Then, add water and cook until the vegetables soften. Add sugar to taste. Finally, throw in the curry leaf and close the fire. Serve with Roti Jala Jelita.
For Roti Jala Jelita, I used two colours and made flower shape and also created the mother and daughter motif.
SPICY TIGER PRAWNS CLAYPOT RICE
Ingredients For Rice
350g basmati rice, wash, rinsed and soak for 20mins, drain
5 slices of ginger
2 pandan leaves, knotted
1 tsp sugar
½ tsp chicken stock powder
1 tbsp cooking oil
Salt to taste
Enough water to cook rice
Instructions
Place all the ingredients in a rice cooker, mix well, and cook until warm. Loosen the grains with a fork and discard the leaves. Set aside.
CANAI SPAGHETTI MEATBALL KURMA BOATS
Ingredients
90g angel hair spaghetti (cook as per packet instructions, mix with some oil to prevent sticking, and set aside)
Chopped red chilies
Chopped coriander and parsley (before placing in the Canai Cups, mix the spaghetti with red chilies, coriander and parsley.
For Meatball gravy
1 packet Brahims Kuah Kurma
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp garam masala
2 tbsp butter
2 tbsp plain flour
1 green chilies, chopped
Sugar
Ground coarsely
2 green chilies
3 tbsp chopped mint and coriander leaves
2 large pink shallots
For Meatball
270g chicken, minced
1 medium-sized onion, chopped fine
2 tbsp chopped coriander and mint leaves
1 tbsp chopped green chilies
½ tsp fennel powder
½ tsp cumin powder
½ tsp turmeric powder
2 slices of fresh white bread, ground into crumbs
½ a beaten egg
1 tbsp cooking oil
Salt to taste
In a bowl, mix all the ingredients, and make into round shapes (each around 19-20g). Bake in preheated oven at 180C for 20-25mins or until light brown.
For meatball gravy: heat and melt butter, stir fry fennel and cumin seeds, add ground paste and fry another minute, add flour and mix well. Add some water and mix well the paste with flour. Add in Brahims Kuah Kurma. Add sugar and meatballs. Thicken the sauce, throw in chopped green chilies and close fire. Place as filling in Roti Canai Cups and Gao Bao Kurma Meatballs.
KURMA MEATBALL LOTUS LEAF BUNS
Ingredients:
3-4 Lotus Leaf Buns, prepared as per packet instructions
Meatball Kurma (recipe as above or refer video) Slices of cucumber
Garnish
Red chilies
Coriander leaves
Pickled onions
In a bowl, place 2 slices of cucumber, top with 2 meatballs with sauce, garnish, and serve. Whether it’s the mother cooking for family or children cooking for their mothers, Brahim’s products make it easier. The ready-made pastes help to present a variety of scrumptious dishes on the table. With Brahim’s, you turn yourself into a professional cook indeed!
NASI BRIYANI KRANBERI & AYAM BAWANG BEREMPAH
SPICY TIGER PRAWNS CLAYPOT RICE
CANAI SPAGHETTI MEATBALL KURMA BOATS & KURMA MEATBALL LOTUS LEAF BUNS
Sarmila Sharif
Teringin nak makan Laksa Ayam Kari Hijau sempena Hari Ibu. Apa lagi jom ler kita melaksa dengan menggunakan Pes Kuah Masak Lemak Brahims. Kuah Masak Lemak tradisional yang sedia di masak. Sangat mudah disediakan. Kita hanya perlu menambah beberapa bahan untuk kuah laksa.
Ibu saya penggemar masakan berasaskan kari. Sempena Hari Ibu, saya telah menyediakan hidangan yang agak istimewa.
NASI KARI DIHIDANGKAN BERSAMA UDANG MASAK BAWANG. Penggunaan pes dari Brahims amat membantu. Bukan sahaja sedap, tetapi menjimatkan masa dan kerja memasak menjadi mudah dan menyeronokkan.
LAKSA AYAM KARI HIJAU
Bahan bahan
1/2 pek laksa halus. Rendam dan rebus hingga lembut
Bahan bahan Kuah Laksa
300 g ayam. Potong kecil
1/2 pek fishball
4 biji bawang merah*
3 ulas bawang putih.*
2 biji cili hijau*
5 biji cili padi hijau* ( kalau nk lebih pedas)
1/2 inci lengkuas*
hirisan kulit limau purut*
1 sudu kecil serbuk ketumbar
Sos ikan , garam
Gula thai
Daun selasih
Daun limau purut
Ulam ulaman
Kacang panjang
Bawang besar
Tauge
Daun selasih
Timun
Terung pipit
Cili merah
Cara Penyediaannya
Kisar bahan yang bertanda*. Panaskan sedikit minyak. Tumis bahan kisar hingga wangi. Masukkan serbuk ketumbar.
Masukkan ayam. Kacau sebati. Masukkan fishball.
Masukkan Kuah Masak Lemak Brahims. Tambahkan sedikit air. Kacau hingga kuah mendidih dan ayam masak.
Masukkan daun limau purut dan daun selasih.
Perasakan dengan sos ikan, gula thai, bahan perasa dan garam jika perlu.
Hidangkan kuah laksa bersama laksa dan ulam ulaman.
Selamat Mencuba.
NASI KARI DIHIDANGKAN BERSAMA UDANG MASAK BAWANG
NASI KARI
Bahan bahan
2 cawan beras basmati. Cuci bersih dan rendam 20 minit.
3 cawan setengah air
150 g Kuah Kari Ayam Brahims
1 biji bawang holland. Potong dadu
1 biji tomato. Potong dadu
2 batang akar ketumbar
2 batang cili hijau. Potong pendek
1 batang kulit kayu manis
2 biji bunga lawang
2 biji buah pelaga
1 helai daun pandan
2 sudu besar minyak sapi
1 sudu besar minyak masak
Garam dan serbuk pati ayam
Daun ketumbar
Bawang goreng
Cara Penyediaannya
Panaskan minyak sapi dan minyak masak. Tumiskan bawang holland, rempah tumis,tomato, cili hijau, akar ketumbar dan daun pandan. Tumis hingga wangi.
Masukkan Kuah Kari Ayam Brahim’s. Kacau sebati. Masukkan beras basmati.
Masukkan air. Perasakan dengan garam dan serbuk pati ayam.
Tanak nasi seperti biasa.
Nasi dah masak taburkan dengan daun ketumbar dan bawang goreng.
UDANG MASAK BAWANG
Bahan bahan
300 g udang
150 g Pes Tandoori Brahim’s
2 biji bawang besar.
5 biji bawang merah. Kisar
3 ulas bawang putih. Kisar
1 inci halia. kisar
3 sudu besar cili kisar
3 sudu besar sos tiram
3 sudu besar sos cili
3 sudu besar sos tomato
Rempah tumis.( Kulit kayu manis, buah pelaga, bunga lawang)
Cara Penyediaannya
Perap udang bersama Pes Tandoori Brahim’s lebih kurang 1 jam.
Goreng bawang besar hingga keperangan. Angkat dan ketepikan.
Panaskan minyak, goreng udang separuh masak. Angkat dan ketepikan.
Minyak yang sama, tumis, rempah tumis dan bahan kisar. Tumis bahan wangi. Masukkan cili kisar dan 3 sb Pes Tandoori Brahim’s.Tumis hingga pecah minyak.
Masukkan sos tiram, sos cili dan sos tomato.
Perasakan dengan garam dan gula.
Masukkan udang. Masak hingga kuah agak pekat.
Taburkan bawang besar yang digoreng tadi.
Sedia untuk dihidangkan.
JELATAH NENAS
Bahan bahan
Nenas
Timun
Lobak merah
Bawang besar
Lada merah
Sunquick
Gula
Garam
Cara Penyediaannya
Satukan semua bahan.
Hidangkan Nasi Kari, Udang Masak Bawang dan Jelatah.
Selamat Mencuba
See See
When Comes To Home Cook Or Bake You Need Something Fast & Easy To Prepare. Here Brahims Has The Most Delicious Authentic Instant Paste That You Might Want To Try Out!
Baking Pies Brings Back Unforgettable Memories Which I Enjoyed During My Growing Up Years Because MOM Used To Bake Varieties Of Flavours To Our Liking With Her Favourite Selected BRAHIMS Sauces. It’s Versatile, Premium Quality And The Result Is Amazingly Delicious.
I Would Like To Bring My Food Art Canvas To A Plate Filled With Homemade Rendang Minced Beef Pie And Sweet & Sour Prawns Cucumber Rolls. All Time Favorite Asian Fusion Meals
#TasteMothersLove
“ROTI JALA IBU & ANAK SURI HATIKU”
Hari Ini Saya Cabar Diri Untuk Membuat Roti Jala Warna Warni Sempena Hari Ibu. Roti Jala Kegemaran Anak Saya Cicah Bersama Kari Ayam Menggunakan Kuah Kari Ayam Brahims Hanya Mengikut Arahan Dari Pek Sedia Di Masak Tambahan Ubi Kentang Dan Ayam. Simple Sedap Wangi Menyelerakan. Menghias Roti Jala Ibu & Anak Memang Mengambil Masa Dan Kena Fokus Bentuk Rupa Dengan Gubahan Mengikut Kreativiti Tersendiri.
Jom Kita Realisasikan Impian Untuk Keluarga Tersayang Dengan Air Tangan Sendiri
Brahims
#tastemotherslove
Cook, Shoot, Share
Ala Barat Kerana Memenuhi Permintaan Anak Yang Ingin Makan. Sebagai Ibu Permintaan Semestinya Dikabulkan. Inilah Kasih Ibu Kepada Anak Saya, Walau Pun Hari Ibu Dah Lalu. Juadah Ala Barat Serta Fusion Enak Sekali Paduan Beberapa Menu Yang Penting Setiap Hidangan Di Masak Dengan Brahims!
Cook, Shoot, Share #TasteMothersLove
When I Was Younger I Always Watched My Mom Made Her Favourite Satay And Our Favorite Too. One Batch Is Definitely Not Enough For Us Because My Sisters And Brothers Will Be Fighting For It. So Mom Knows She Had To Grilled Lots For Us To Enjoy Eat Kenyang Kenyang. Those Days Mom Had To Make The Satay Sauce From Scratch And Now Everything Comes Easy, Fast, Hassle Free And Convenient For Homecook Mothers Like Me. Thanks To Brahims Malaysian Flavor Ready To Cook Sauces. The Satay Sauce From Brahims Is Delicious. Just Follow The Ready Packed Instructions And Serve With Your Homemade Satay. Yummy Good
That’s My Beautiful Memories With My Mom.
These Delicious Juicy Honey Chicken Skewers Marinated With Brahims Honey Chicken Sauce, Air – Fried Pairing With Satay Sauce Brahims Absolutely Appetizing Delicious Serve With Cucumber, Onions, Cherry Tomatoes To Your Liking .
This Crispy Tofu Is Tossed In A Sweet And Mild Spicy Honey Sauce And Is Absolutely Appetizing Delicious. Thanks To Brahims Honey Chicken Sauce! Simple Sauce Yet So Addicted!
Cook, Shoot, Share
#TasteMothersLove
Dishes Always Remind Me Of My Late Mom, She Was My First Teacher Who Taught Me A Lot In Terms Of Cooking, Baking Techniques. Today I Cook For My Children’s As A Mom Cooking Delicious Healthy Dishes Is My First Priority Even Though Mother’s Day Celebrations Is Over. Let’s Cook For Our Beloved Family
Today I Am Using One Sauce Three Ways A Trio Of Flavourful Combinations Of Ingredients That Comes Together To Create Magic Flavours A Twist Of Brahims Tiga Rasa ( Triflavour Sauce ) Confirmed Sedap!
TRIFLAVOUR PRAWNS CUCUMBER ROLL
TRIFLAVOUR PRAWNS CUCUMBER ROLL
Ingredients:
6-8 Prawns
1/2 Cup Triflavour Sauce Brahims
1-2 Cucumbers
1/2 Cup Diced Cucumber
2 Cloves Chopped Garlic
1 Onion Diced
Salt To Taste
Cherry Tomatoes
Salad Leaves
Method:
Deshell The Prawns Keep Tail Intact. Trim The Ends Off The Cucumber. Use A Peeler To Slice The Cucumber Into Thin Flat Strips. Wrap Cucumber Strip Around It. Set Aside.
Heat Up The Pan With Some Oil Add Chopped Garlic, Onion, Cucumber Diced, Prawns And Triflavour Sauce. Cook Prawns And Season With Salt. Topped Prawns Over The Cucumber Rolls And Serve Immediately. Garnish With Edible Flowers, Cherry Tomatoes Slice And Salad Leaves.
RENDANG BEEF PIE WITH LOVE
Ingredients : Pie Crust
260g All Purpose Flour
150g Cold Butter
6-7 Tablespoon Cold Water
1 Teaspoon Salt
Method:
Combine All In Food Processor.
Process Until Dough Are Formed. Transfer To A Cling Wrap And Refrigerate For 30 Minutes. Dust Some Flour On Counter Top, Roll The Dough Thinly. Transfer To A 6 ” Pie Tray And Trimmed Excess Dough. Prick Some Holes To Let Air Pockets Out And Bake In 170c Preheated Oven For 30 Minutes.
Extra Dough To Shape Mother’s Day Food Art And Bake For 15 Minutes. Added Edible Food Colouring. Pour In The Cooked Rendang Beef Continue To Bake For 15 Minutes. Set To Cool And Serve.
Ingredients: Beef Filling
300g Minced Ground Beef
1 Potato
1 Onion
2 Cloves Garlic
1 Packet Rendang Sauce Brahims
Some Water
Oil
Method:
Diced Potato & Onion. Chopped Garlic. Heat Up A Pan Over Medium Heat Add Oil, Diced Potatoes , Onion, Chopped Garlic. Saute Until Fragrant Add Minced Ground Beef, Rendang Sauce, Water And Cook Until Potatoes Soft, Gravy Thickens And Season With Salt.
KARI AYAM BRAHIM’S
Bahan : Kari Ayam Brahims
1 Packet Kuah Kari Ayam Brahims
1/2 Ekor Ayam Kampung
2 Biji Ubi Kentang
2 Batang Serai
2 Biji Bawang Besar
2 Sudu Besar Serbuk Kari
Garam, Gula Secukup Rasa
Daun Kari
Minyak Masak
Air
Penyediaan:
Cuci Ayam Dan Potong Kecil.
Potong Ubi Kentang Kecil
Hiris Bawang Besar Dan Belah Serai.
Panaskan Minyak Masak Dalam Kuali Tumis Hirisan Bawang Dan Ubi Kentang Hingga Kekuningan.
Masukkan Serai, Ayam, Kuah Kari Ayam Brahims Dan Serbuk Kari Ayam Masak Hingga Nak Bau.
Masukkan Daun Kari Dan Air. Biar Mendidih Sehingga Ayam Empuk Kuah Pekat Dan Perasakan Dengan Garam Gula Secukup Rasa. Siap
HONEY SATAY CHICKEN SKEWERS
Ingredients:
2 Boneless Chicken Thighs
Ingredients: Seasoning Sauce
1/2 Cup Honey Chicken Sauce Brahims
1 Teaspoon Turmeric Powder
1 Teaspoon Paprika Powder
1 Teaspoon Garlic Powder
1 Teaspoon Ginger Ground Powder
1 Teaspoon Cornstarch
Preparation:
Cut Chicken Thighs Into Bite Sized Pieces And Place Them Into A Large Bowl. Combine The Seasoning Sauces. Toss To Coat In The Marinade.
Let The Chicken Marinate For 40 Minutes. Thread A Piece Of Chicken Onto A Wooden Skewers.
Air Fry The Chicken Skewers To 180c. Glaze Some Honey Until Golden Brown. Done
Satay Sauce Brahims
Just Follow Instructions From The Brahims Satay Sauce Packaging And It’s Ready To Serve With Your Homemade Satay Skewers
CRISPY TOFU PINEAPPLE HONEY SWEET SPICY
Ingredients:
1-2 Block Firm Tofu
1/2 Cup Diced Chicken Breasts
1/2 Cup Diced Pineapple
1 Cup Cornstarch – For Coating
2 Cloves Minced Garlic
Cooking Oil
1 Fresh Red Chilli
1 Bunga Kantan – Thinly Slice For Garnishing
Parsley Chopped
Ingredients: Sauces
1/2 Cup Honey Chicken Sauce Brahims
1 Tablespoon Soy Sauce
1 Tablespoon Sriracha
Salt To Taste
Sugar To Taste
Some Water – Optional
Preparation :
Cut Tofu And Chicken Breasts Into Cubes.
Tossing The Tofu And Chicken Cubes In Cornstarch To Develop A Crispy Coating When Fried.
In A Wok Add Oil Over Medium Heat. Add The Tofu Fried For 2-3 Minutes Until Crisp Brown. Repeat With The Chicken And Remove To A Wire Rack To Drain.
In A Pan, Add I Tablespoon Oil . Saute Minced Garlic For Few Second Then Add Sauces. Add The Tofu, Chicken, Fresh Red Chillies And Pineapple. Cook Another 3 Minutes.
Let It Coat Well And Sprinkle Bunga Kantan, Sesame Seeds And Chopped Parsley. Serve
ONION FRIED RICE TIGA RASA
Ingredients:
I Cup Overnight Rice
1/3 Cup Triflavour Sauce Brahims ( Kuah Tiga Rasa )
1 Egg
1 Onion
2 Cloves Minced Garlic
Salt, Pepper To Taste
Olive Oil
Preparation
Slice Onion Thinly. Fry Until Golden Brown. Set Aside
Minced The Garlic. Heat A Pan With Olive Oil, Fry The Beaten Egg, Add Minced Garlic Saute Until Fragrant Add Overnight Rice, Triflavour Sauce, Salt, Pepper To Taste.
Fry Well Combine, Lastly Add Crunchy Fried Onions And Serve.
CHICKEN KEBAB TIGA RASA
Marinate Chicken Slice With Brahims Triflavour Sauce ( Kuah Tiga Rasa ) Gives A Punch Of Tangyness Balances Sweet, Sour And Savoury More Appetizing. A Hints Of Mild Spicyness So Addicted. Simply Air Fried To Perfection
Ingredients:
1-2 Chicken Breast
1/2 Cup Triflavour Sauce Brahims
1 Teaspoon Turmeric Powder
1 Teaspoon Ground Cumin Powder
1 Tablespoon Honey
Chilli Flakes
Salt To Taste
Wooden Skewers
Preparation
Cut Chicken Breasts Into Slices. Marinate With Triflavour Sauce Brahims, Add Seasonings Powder. Salt To Taste For 30 Minutes. Then Thread The Chicken Slice Onto A Wooden Skewers. Brush Some Honey. Air Fry The Chicken Skewers To 180c Until Golden Crisp Brown Or Chicken Cooked. Glaze Some Chilli Flakes And Ready To Serve.
PINEAPPLE TOMATO SALAD TIGA RASA
A Vibrant And Tangy Salad Dish Combining The Sweetness Of Pineapple, Tomatoes, Triflavour Sauce Brahims Balances Sweet, Sour, Create Magical Flavors. So Appetizing Delicious. Finished With My Onion Fried Rice And Chicken Kebas A Wonderful Hearty Meal For My Family.
Ingredients:
1/2 Cup Fresh Pineapple Bites
1/2 Cup Tomatoes Bites
1/4 Cup Triflavour Sauce Brahims ( Kuah Tiga Rasa )
Chopped Parsley
Dash Of Salt, Pepper, Chilli Flakes, Sesame Seeds, Olive Oil, Sugar, Lemon Juice ( Optional )
Preparation
Cut Pineapple And Tomato Into Bite Size. Combine Everything Comes Together And Season With Salt, Olive Oil, Lemon Juice, Sugar, Sesame Seeds, Chilli Flakes. Serve
ONION FRIED RICE TIGA RASA
Ingredients:
I Cup Overnight Rice
1/3 Cup Triflavour Sauce Brahims ( Kuah Tiga Rasa )
1 Egg
1 Onion
2 Cloves Minced Garlic
Salt, Pepper To Taste
Olive Oil
Preparation
Slice Onion Thinly. Fry Until Golden Brown. Set Aside
Minced The Garlic. Heat A Pan With Olive Oil, Fry The Beaten Egg, Add Minced Garlic Saute Until Fragrant Add Overnight Rice, Triflavour Sauce, Salt, Pepper To Taste.
Fry Well Combine, Lastly Add Crunchy Fried Onions And Serve.
COTTAGE PIE ALA SPICY TOMATO MINCED BEEF
Ingredients: Minced Beef Fillings
200gm Minced Ground Beef
1/2 Cup Spicy Tomato Sauce ( Kuah Masak Merah )Brahims
1/3 Cup Tomato Paste
1 Tablespoon Curry Powder
1 Onion
2 Cloves Garlic
Olive Oil
Salt To Taste
Sugar To Taste
Ingredients: Mashed Potatoes
3 Potatoes
1/3 Cup Milk
1 Tablespoon Melted Butter
Black Pepper
Mixed Herbs
Chopped Parsley
Salt
Preparation:
Cut Potatoes Into Thin Slices And Steam Until Soft. Add All Ingredients And Mash With A Potato Masher Until Smooth Consistency. Set Aside
In A Medium Skillet, Medium Heat Add Olive Oil And Chopped Onions, Garlic, Cook Them Slightly Golden Brown.
Add Minced Ground Beef, Spicy Tomato Sauce, Tomato Paste, Curry Powder And Cook Until Combined.
Season With Salt And Pepper. Set Aside.
Assemble The Pie: Spoon The Meat Mixture Into The Casserole First Layer. Then Second Layer Add Cheddar Cheese. Third Layer Mashed Potatoes On Top And Smooth Them Out With A Fork.
Bake Uncovered In 180c Preheated Oven For 40 Minutes Until Crisp Brown. Allow To Cool Slightly Before Serve.
SPAGHETTI ALA SATAY BEEF SLICE
Ingredients:
1/2 Packet Spaghetti
200gm Tenderloin Beef Slice
1/2 Cup Satay Sauce Brahims
1 Onion
2 Cloves Garlic
Olive Oil
Chilli Flakes
Salt To Taste
Water
Chopped Parsley
Salad Leaves For Garnishing
Preparation:
Boil Spaghetti Until Al Dente. Drain
Chopped Garlic, Onion And Slice Tenderloin Beef Thinly.
Heat Up A Pan Over Medium Heat Add Olive Oil, Saute Chopped Garlic, Onion Until Aromatic. Add Beef Slice, Satay Sauce And Some Water. Cook For A Few Minutes And Season With Salt, Pepper, Chilli Flakes.
Add Cook Spaghetti Give A Nice Toss And It’s Ready To Serve. Garnish Some Chopped Parsley.
DOUGHNUT SANDWICH ALA SPICY TOMATO MINCED BEEF
Ingredients:
2 – 3 Doughnuts
100gm Minced Ground Beef
1 Onion
2 Cloves Garlic
1/2 Cup Spicy Tomato Sauce Brahims
Olive Oil
Salt, Pepper To Taste
Cucumber, Tomatoes, Salad Leaves, Strawberry For Toppings
1/2 Cup Satay Sauce Brahims For Topping
Preparation:
Slice Open The Doughnuts. Set Aside
In A Medium Pan Over Medium Heat, Add Olive Oil, Minced Ground Beef, Chopped Garlic, Onion. Cook Until Well Corporate. Add In Spicy Tomato Sauce Brahims Continues To Cook Until Slightly Comes Together. Season With Salt, Pepper
Assemble: Filled The Doughnut With Cook Minced Ground Beef And Topping Cucumber, Tomatoes, Salad Leaves, Strawberry And Spread Satay Sauce Over. Serve Warm.
Seet Wc
This Mother’s Day, bring warmth to her heart with some homecooked meals made with love and a little help from Brahims paste. Quick, delicious, and just like Mom used to make
HONEY GLAZED MIXED NUTS GLUTINOUS RICE BOAT
Ingredients:
4 tbsp Brahim’s Honey Chicken Sauce
25g Egg white
Mixed nuts, Fried Anchovies, sesame seeds
Glutinous rice boat
Method:
In a bowl, mix egg white & Brahim’s Honey Chicken Sauce. Add in mixed nuts & anchovies. Mix well. Spoon the well coated mixed nuts in glutinous rice boat, sprinkle some sesame, bake in an oven at 150°C, 10 min.
CURRY CHICKEN ROSE DUMPLING
Ingredients :
Brahim’s Meat Curry Sauce
200g Minced Chicken
Dumpling skin
Pepper, sesame oil
Method:
In a bowl, mix minced chicken with 2 tbsp of Brahim’s Meat Curry Sauce, pepper & sesame oil.
Put 4 sheets of dumpling skin in a row, spread some marinated minced chicken on it, fold up and roll to make into rose. Repeat the steps.
Cook the dumplings over moderately high heat, swirling the pan occasionally, until they’re crisp and brown on the bottom. Next, add a quarter cup of water to the pan. Cover with a lid and let the dumplings steam for two minutes or until it’s cooked. Transfer to a plate. Heat 1 tbsp of oil, pour half packet of Brahim’s Meat Curry Sauce and stir lightly till aromatic. Pour the curry sauce on the rose dumplings.
PAN FRIED HONEY PRAWN
Ingredients :
4 tbsp Brahim’s Honey Chicken Sauce
10 prawns, deveined
1 tsp Dark soy sauce
Oil
Sesame seeds, Cherry tomatoes, lettuce
Method:
Heat oil in a pan, pan fry prawns till cooked. Remove the prawns from the pan. In the same pan, heat up Brahim’s Honey Chicken Sauce & dark soy sauce till small bubbles are formed. Pour in the prawns and stir well. Sprinkle sesame seeds. Transfer to a plate and garnish with cherry tomatoes, lettuce.
HONEY POPCORN CHICKEN BOUQUET
Ingredients :
4 tbsp Brahim’s Honey Chicken Sauce
200g Chicken breast, diced
2 tsp Salt & pepper
Sesame seeds
2 tbsp Flour2 tbsp Corn flour
2 Spring roll sheet
Cherry tomatoes, lettuce
Method:
In a bowl, mix minced chicken with 2 tbsp of Brahim’s Meat Curry Sauce, pepper & sesame oil.
Put 4 sheets of dumpling skin in a row, spread some marinated minced chicken on it, fold up and roll to make into rose. Repeat the steps.
Cook the dumplings over moderately high heat, swirling the pan occasionally, until they’re crisp and brown on the bottom. Next, add a quarter cup of water to the pan. Cover with a lid and let the dumplings steam for two minutes or until it’s cooked. Transfer to a plate. Heat 1 tbsp of oil, pour half packet of Brahim’s Meat Curry Sauce and stir lightly till aromatic. Pour the curry sauce on the rose dumplings.
CLAYPOT CURRY CHICKEN RICE
Ingredients :
3 tbsp Brahim’s Curry Meat Sauce
1 whole leg, small pieces
1 tsp pepper
Soy sauce to taste
Sesame oil
1 cup rice
Water
Spring onions & fried shallots
Method:
Marinate chicken with 1 tbsp curry meat sauce, pepper & soy sauce.
In a claypot, cook rice as per usual till water in the pot start bubbling. Add in marinated chicken. Cover with lid & continue to cook till chicken and rice are fully cooked. Add in the remaining curry sauce and cook for another minute. Drizzle with sesame oil and garnish with spring onion& fried shallots.
CURRY CHICKEN POTATO PIE
Ingredients :
2 tbsp Brahim’s Curry Meat Sauce
3 Potatoes, small cubes
2 egg
100g minced chicken
1 onion, small diced
Mushroom, small diced
Tomatoe, small diced
Cheese
Pepper, Salt
Method:
Steam potato over high heat till soft and cooked.
Transfer potato to a round baking bowl lined with parchment paper. Lightly beat the eggs, mix well with pepper & salt. Pour the egg mixture over the potato. Bake in an oven at 180°C, 35 min.
In a pan, add in curry meat sauce. Stir. Add in minced chicken, continue to stir. Next add in onion, mushroom and tomato. Stir fry. Once the potato pie is done, top it with shredded cheese, and the curry minced chicken. Spread more cheese on the top layer. Bake for another 10 min.
Yusuf Suhaida
#TasteMothersLove
Brahims
Kepada wanita terhebat yang bergelar ibu, Selamat Hari Ibu! Raikan Hari Ibu dengan juadah yang cukup istimewa, disediakan dengan penuh kasih sayang buat insan tercinta. Dengan menggunakan Produk BRAHIM’S semuanya pasti menjadi sempurna, rempah ratus yang digunakan seperti air tangan sentuhan kasih Ibu. Mudah, sedap, enak secukup rasa. Aromanya lazat memikat selera, membuatkan semua pasti teruja untuk menikmatinya.
SATE LILIT KUAH AYAM MADU PEDAS
Bahan-bahan:
400g Dada Ayam (kisar)
10 biji Cili padi (kisar)
2 biji Bawang besar (kisar)
5 ulas Bawang putih (kisar)
2 batang Serai (kisar)
1 paket BRAHIM’S KUAH AYAM MADU
10 batang Serai (diketuk)
Garam secukupnya
Serbuk perasa secukupnya
Minyak masak
Cara penyediaan:
- Dalam mangkuk, gaul sebati ayam bersama BRAHIM’S KUAH AYAM MADU kemudian kisar bersama bahan kisar yang lain.
- Tambahkan garam dan serbuk perasa. Gaul sebati. Kemudian ambil sedikit adunan ayam tadi dan balut kemas pada serai. Buat hingga habis.
- Panaskan minyak masak dalam pan, grill sate lilit yang telah siap dibalut tadi. Biarkan sate lilit masak sekata. Kemudian angkat dan sedia dihidangkan bersama sambal matah dan sos kuah ayam madu.
CHEESY CHICKEN CURRY PINWHEEL
Bahan-bahan:
300g Ayam kisar
1 biji Bawang besar (kisar)
3 ulas Bawang putih (kisar)
1 inci Halia (kisar)
3 tangkai Daun kari
1 paket BRAHIM’S KUAH KARI AYAM
Garam secukupnya
Serbuk perasa secukupnya
Minyak masak
Bahan lain:
10 keping Puff pastry
Cream cheese spread
Bijan putih & hitam
1 biji Telur
Cara penyediaan:
- Untuk menyediakan inti, panaskan sedikit minyak masak dalam kuali. Tumis bahan kisar hingga bau harum. Masukkan daun kari dan tumis lagi hingga sedikit garing.
- Masukkan BRAHIM’S KUAH KARI AYAM dan ayam, gaul sebati. Biarkan masak. Perasakan dengan garam dan serbuk perasa. Matikan api dan ketepikan.
- Sediakan dulang pembakar, alas dengan baking paper. Ambil sekeping puff pastry, potong sedikit di bahagian setiap bucu, dan ambil hujung bucu lipat ke tengah. Buat yang sama bagi keempat- empat bucu. Kemudian tekan sedikit bahagian tengah puff pastry.
- Sapukan sedikit telur diatasnya, tabur bijan. Bakar suhu 170°c selama 25 minit atau hingga puff pastry masak. Biarkan sejuk seketika kemudian sapu cream cheese spread ditengah. Ambil inti kari ayam tadi dan letakkan diatas cream cheese. Hias bersama daun kari. Sedia dihidangkan.
Za Fira
Cook, Shoot,Share
*********************
#tastemotherslove
Hari Ibu merupakan hari yang sangat istimewa untuk menunjukkan kasih sayang dan penghargaan kepada insan yang paling banyak berkorban dalam hidup kita iaitu ibu. Pada tahun ini, saya memilih untuk meraikan Hari Ibu dengan cara yang sederhana tetapi penuh makna dengan memasak sendiri hidangan kegemamaran menggunakan pes Brahim’s
Aromanya yang harum dan rasanya yang lazat mengembalikan nostalgia masakan ibu sewaktu kecil.
Meraikan Hari Ibu tidak semestinya memerlukan hadiah mahal. Kadang-kala, satu hidangan ikhlas yang dimasak dengan penuh kasih sayang mampu menyentuh hati seorang.
Cook, Shoot,Share
*********************
#tastemotherslove
Meraikan Hari Ibu tidak semestinya memerlukan hadiah mahal. Kadang-kala, satu hidangan ikhlas yang dimasak dengan penuh kasih sayang mampu menyentuh hati seorang. Jadi kali ini saya memasak ROTI JALA dan CARA BERLAUK menggunakan pes Brahims yang anti gagal dan pasti sedap
NASI BERIYANI
Cara-cara:
- Masukkan 3 sudu besar mentega, 1 paket Perencah Nasi Briyani Brahim’s dan tumis hingga wangi.
- Masukkan beberapa ketul ayam dan 3 cawan air. Biar mendidih.
- Masukkan 2 cawan beras Basmathi.
- Tutup periuk, masak dengan api sederhana selama 30 minit.
- Garnish dengan kismis, gajus. Tabur dengan bawang goreng dan hidangkan.
IKAN SIAKAP 3 RASA
Cara-cara:
- Lumurkan ikan siakap dengan tepung goreng serbaguna. Panaskan minyak, goreng ikan sehingga perang keemasan. Ketepikan.
- Dalam kuali lain, tumiskan bawang putih dan serai yang dihiris hingga wangi. Masukkan 1 paket Kuah 3 rasa Brahim’s dan sedikit air.
- Masak dan kacau di atas api sederhana hingga mendidih. Masukkan nenas, tomato, cili, sedikit jus limau kasturi. Gaul2 sekejap. Angkat dan tuangkan keatas ikan tadi.
- Tabur daun ketumbar.
- Hidang dengan Nasi Briyani.
AYAM KAMHEONG
Cara-cara:
- Tumis bawang putih dan daun kari hingga wangi. Masukkan 3 sudu besar Kuah Kari Daging Brahim’s dan 2 sudu besar Kuah sambal tumis Brahim’s serta sedikit air.
- Masukkan kicap dan sos tiram dan perasa jika perlu. Masak hingga mendidih dan masukkan ayam yang dah digoreng bersama garam kunyit.
- Kacau sehingga kuah hampir kering. Masukkan bawang merah dan cili merah yang dihiris.
- Sedia dihidang. Sedap dimakan dengan nasi panas2.
KARI AYAM BRAHIM’S
Cara-cara:
- Panaskan minyak dan masukkan 1 paket Pes Kari Ayam Brahim’s dan masak sekejap.
- Masukkan 300g isi ayam yang dipotong dadu, ubi kentang dan 2 cawan air. Biar mendidih.
- Masak dengan api sederhana sehingga ayam masak dan ubi kentang empuk.
- Siap.
ROTI JALA JELITA
Cara-cara:
- Dalam blender masukkan 2 cawan air, 2 cawan tepung gandum, 1 biji telur, sedikit garam, sedikit minyak, pewarna. Blend hingga sebati.
- Masukkan dalam botol khas utk roti jala dan boleh start menjala.
- Hidang dengan kuah kari.
CARA BERLAUK
Cara-cara:
- Untuk inti daging….Tumis bawang putih dan bawang merah yg dipotong dadu hingga wangi.
Masukkan 300g daging kisar. Masak sekejap hingga daging bertukar warna.
- Masukkan ¾ paket pes Kari Ayam Brahim’s dan 2 sudu besar Kuah sambal tumis Brahim’s serta sedikit air.
- Masukkan gula garam jika perlu.
- Kacau sehingga kuah hampir kering. Siap. Ketepikan.
- Untuk adunan kuih cara ….. Dalam blender masukkan 2½ cawan air, 2 cawan tepung gandum, 1 biji telur, sedikit garam, sedikit minyak, pewarna. Blend hingga sebati.
- Panaskan acuan kuih cara. Tuangkan adunan kuih cara hingga ¾ acuan. Letakkan inti daging tadi, potongan ckli dan daun sup.
- Masak guna api kecil. Dah siap angkat dan hidangkan panas2.
Zirah Zahari
Sempena hari ibu ini saya sediakan makanan kegemaran ibu iaitu Nasi briyani bersama ayam masak merah, daging kurma dan acar timun. Kegembiraan terpancar diwajah orang yang kita sayang apabila dapat menikmati makanan kegemarannya. Lebih istimewa lagi bila saya menggunakan Perencah Brahims yang memudahkan kerja saya didapur tanpa menyediakan banyak bahan. Lebih cepat dan semestinya lebih lazat.
NASI BERIYANI
Bahan-bahan:
1 peket perencah Nasi Briyani Brahim’s
2 cawan beras basmathi
2 sudu besar minyak sapi
3 cawan air
Kismis & daun pudina
Bawang goreng
Daun pandan
Cara-cara:
1.Cuci bersih beras basmathi kemudian toskan air kemudian ketepikan.
2.Masukkan minyak sapi dan tumis perencah nasi briyani Brahim’s bersama daun pandan.
3.Masukkan beras basmathi tadi dan air. Masak nasi seperti biasa. Bila nasi hampir masak, masukkan Kismis dan daun pudina. Biarkan nasi masak sepenuhnya.
DAGING MASAK KURMA
Bahan-bahan:
300gm daging lembu
1 peket Kuah kurma Brahim’s
400ml air
1 biji bawang besar (hiris)
Kentang ( potong dadu)
Cara-cara:
- Di dalam periuk, masukkan daging bersama kuah kurma Brahim’s dan air. Biarkan sehingga daging empuk.
2.Masukkan kentang dan bawang besar kemudian biarkan ia masak sepenuhnya. Tambah sedikit air jika perlu.
AYAM MASAK MERAH
Bahan-bahan:
1 peket kuah Masak Merah Brahim’s
Ayam secukupnya
Minyak
Garam
Serbuk kunyit
Tomato (potong 4)
Bawang Holland (hiris nipis)
Sedikit air
Cara-cara:
- Bersihkan ayam kemudian toskan airnya. Gaul ayam bersama garam dan serbuk kunyit. Panaskan minyak di dalam kuali kemudian Goreng ayam separuh masak. Ketepikan.
2.Ambil sedikit minyak goreng ayam tadi, masukkan kuah masak merah Brahim’s. Tumis sekejap kemudian masukkan ayam. Gaul sebati bersama kuah dan biarkan ia mendidih. Masukkan air jika perlu.
3.Akhir sekali Masukkan bawang dan tomato.
Athysha Springhair
Cook Shoot Share
Resepi: Nasi Briyani Ready To Eat + make with love
[Tak perlu tambah apa, Sudah sedap gilaaa tak tipu ] Brahims
KUIH ONDEH-ONDEH BUBUR PULUT HITAM
Available 12 Flavours
Each pack serves 3–4 people. Just heat & cook with your favourite ingredients!
An exotic ready-to-cook Malaysian curry dry sauce with roasted grated coconut, galangal, lemongrass, and spices. Traditionally cooked with beef.
A delicious ready-to-eat sauce packed with peanuts, chilies, onions, and tamarind, ideal for dipping.
A creamy ready-to-cook sauce blended with coconut, ginger, and selected spices.
A spicy ready-to-cook Malaysian curry sauce with coconut milk, coriander, and spices. Usually cooked with chicken.
A spicy aromatic ready-to-cook curry sauce for meat with coconut milk, chili, coriander, and spices.
A spicy ready-to-cook sauce for meat with coconut milk, tomato paste, and ginger.
An aromatic mild ready-to-cook curry sauce with coconut milk, coriander, and spices. Usually cooked with meat.
A hot and tangy ready-to-cook sauce with tamarind, ginger flower & polygonum leaves. Usually cooked with fish.
An authentic ready-to-cook Creamy Coconut Sauce with ginger, bird chili, and lemongrass.
A favourite hot & spicy ready-to-cook Malaysian sauce with chili, tomato paste, and lemongrass. Traditionally cooked with seafood.
A sweet ready-to-cook sauce with honey, ginger, vinegar, tomato paste, and selected spices.
A spicy ready-to-cook Malaysian curry sauce with coconut milk, coriander, and spices. Usually cooked with fish and seafood.
COOKING SAUCES BLUE POUCH 180G
Authentic Malay Sauces. Traditional taste made easy!
Cook delicious Malay dishes like Rendang, Kari & Lemak Cili Api in minutes with Brahim’s Blue Pouch Sauces.
Joyful Aidiladha Promo
Shop Now. Promo Ends 15 June.
