Instructions

1. Mix HL Milk, flour, starch & sugar together until blended. Sieve to get smooth batter.
2. Steam for 9-10 mins.
3. Add butter while hot & use spatula to mix.
4. Transfer to bowl & pound till mochi cools down slightly.
5. Transfer to silicone/baking mat & knead till mochi is smooth & stretchy, about 6-7 mins.
6. Clingwrap, store in airtight container & let mochi rest for 20-30 mins.
7. Dust mat with lots of corn starch, divide mochi into 6 portions (28-30g each)
8. Round & flatten each portion into a round mochi skin.
9. Dust both sides of skin with corn starch, place over a mini ramekin (or muffin cup), pipe some whipped cream, add fruits/cookies, cover with more cream, then wrap up the skin. Trim excess skin away.
10. Chill the mochi for 3-4 hrs before eating or freeze for 1hr.
11. Best eaten chilled or frozen, store in airtight container to prevent drying.
12. *Dust with lots of corn starch when rolling the skin & wrapping mochi as the mochi is very very sticky.
13. *Work fast as the cream melts very fast in current weather.

Credits

1. @dreamersloft17

Instructions

1. To make the white sauce, melt butter and stir in flour. Cook over medium low heat, stir until mixture is smooth and bubbly. Pour in MARIGOLD HL Milk, stirring constantly as it thickens. Set aside.
2. Season salmon chunks with salt. Sear salmon with olive oil. Dish up once the salmon changes colour.
3. Saute onion, carrot and potato.
4. Add broth and let it come to a boil. Simmer until the carrot is softened.
5. Add the white sauce, broccoli, salmon and Italian seasoning. Let it simmer for a couple of minutes.
6. Add salt and pepper to taste.
7. Serve with toasted bread.

Credits

1. @Yvonnemsw

Instructions

Tart Shells

1. In a food processor, add flour, butter, water & salt together.
2. Once the dough is formed, divide it into 4 portions.
3. Take 1 portion of dough and press it evenly into a tart (2.5 inches) mould. Cut off excess dough using a knife.
4. Using a fork, prick a few holes on the base of the dough to prevent it from puffing up.
5. Repeat the same for the remaining dough and chille the dough in the freezer for 15 mins.
6. Preheat oven to 190°C. Bake tart shells on the middle rack for 20 mins or till fragrance and golden brown

Milk Custard

1. In a pan, heat up 60ml of HL Milk sweetener & Agar Agar powder over medium heat.
2. While waiting for it to boil, mix another 20ml of MARIGOLD HL Milk with corn starch.
3. Once mixture no.1 starts to boil, add mixture no. 2 to the pan.
4. Lower heat and cook milk mixture until it is slightly thickened.
5. Pour the milk mixture into the tart shells and let it cool and solidify.

Credits

1. @tfeatkitchen

Instructions

1. Boil the macaroni till soft and cooked, set aside.
2. On a pan, fry flour with melted butter till become paste, 1 min at least to omit the flour taste.
3. Add MARIGOLD HL Milk Plain with 3-4 addition, whisk to mix till combined at every addition.
4. Once the milk thicken up, add in the grated cheese and dried mixed herbs. Mix well.
5. Add in the macaroni and mix well.
6. You can serve the mac and cheese like this or bake it like me.
7. To bake:
   - Brush butter on the baking tray/ramekins.
   - Add the mac and cheese onto the tray.
   - Too with breadcrumbs and parmesan cheese.
   - Bake at 220°C for about 8mins or till the top turns brown.
   - Serve immediately or freeze for future use.
   

Note

1. This baked mac and cheese keep well for freezing as recess food for kids.
2. Butter the baking tray allows you easy cleaning of the food remains from baked mac and cheese.

Credits

1. @She_wan

Instructions

1. Preheat oven to 180degC.
2. Sift together the 4 dry ingredients marked
3. In another mixing bowl, add castor sugar and egg. Whisk to incorporate.
4. Add in milk, oil, agave syrup and continue whisking until mixture is fully incorporated.
5. Add in the sifted dry ingredients, use a spatula to mix. Do not overmix, mixture should look lumpy.
6. Fold in pizza cheese, diced ham and butter corn filling.
7. Fill muffin cups till ¾ full. Top each muffin cup with a sprinkle of parmesan cheese and parsley flakes.
8. Bake muffins for 18 minutes at 180degC. (Oven temp & time may vary)

Credits

1. @Mamaberlsays

Instructions

1. Whisk MARIGOLD HL Banana Milk, eggs and caster sugar together in a bowl.
2. Butter pan with some butter over medium heat.
3. Dip bread in egg mixture and soaking both sides.
4. Transfer bread to pan and cook both sides for 3 – 4 minutes.
5. In a separate pan, butter pan with some butter and add sliced banana to cook both sides till golden brown.
6. Top french toast with caramelized banana. Serve hot & enjoy

Credits

1. @indulgewithchoo

Instructions

A

1. Combine MARIGOLD HL Strawberry Milk, sugar, agar agar powder in a medium saucepan. Stir until ingredients dissolved, bring to boil and remove from the heat.
2. Whisk egg whites and sugar in a separate bowl till firm peak
3. Slowly pour the boiled MARIGOLD Strawberry Milk Agar Agar (pour partially into 4 parts while whisk at low speed at the same time) into the egg whites batter. Mix until incorporated, set aside. (PS: I was pouring too fast, resulting batter a bit watery and yield 2 colours at the 1st layers part)

B

1. Blender water and strawberry until become puree.
2. Combine water, strawberry puree, sugar, agar agar powder in a medium saucepan. Stir until ingredients dissolved, bring to boil and remove from the heat.

Tips

1. Dessert Cup Square 72x72x76 mm

Assembly

1. 1st layer : pour in 35g Agar agar A to each cup
   -Allow to set in the freezer 5 mins
2. 2nd layer : pour in 50g Agar agar B
   -Allow to set in the freezer 5 mins
3. 3rd layer : pour in 50-60g fill up the dessert cup
   -Decorate the top part with fresh strawberries or cookies to serve

Credits

1. @Dorisgoz

Instructions

1. Thread Hot dogs into disposable chopsticks
2. Heat oil
3. Combine flour, cornmeal, baking powder, chicken powder, sugar, salt n pepper in a large bowl, add beaten egg and mix well. Slowly add in milk and mix till you achieve a thick consistency.
4. Add corndogs to the hot oil and cook evenly 2-3 mins under medium heat until golden brown and crispy.
5. Transfer to kitchen towel lined plate, drizzle sauce and serve immediately.

Credits

1. @Chefjomak

Instructions

1. Preheat the oven at 160°C. Grease and line the baking pan with non-stick baking paper
2. Use an electric mixer, beat egg white and 1/3 sugar till stiff peak. Set aside.
3. In another mixing bowl, beat egg yolks, melted butter & 2/3 sugar until smooth.
4. Add flour into the egg yolk batter and mix till combined.
5. Using a hand whisk, mix in MARIGOLD HL Chocolate Milk gradually until everything is well mixed.
6. Gently fold the meringue into the chocolate mixture.
7. Pour the batter into the prepared pan.
8. Bake in the preheated oven for 50 minutes or longer until the top is golden. Then test with a skewer, if no watery batter is seen on the skewer and comes out with slight crumbs, the cake is done.
9. The cake will be wobbly. Remove the cake from the cake pan together with the baking paper. Cool it completely on a wiring rack before cutting.

Credits

1. baking_taitai

Instructions

Skin Methods:
Wet ingredients:

1. Combine MARIGOLD HL Chocolate Milk with eggs, whisk until well incorporated
2. In separate bowl, add in plain flour, cocoa powder, sugar. Stir well. Add in the wet ingredients slowly, keep stirring until well incorporated. 
3. Add in melted butter into the chocolate batter, stir well.
4. Heat  21 cm non-stick fry pan on medium heat. Grease thinly with oil, pour in 1/3 cup of choc crepe batter, slowly rotate the pan in clockwise motion, allowing batter slowly fill the pan.
5. Cook for few seconds until you see the top part dry, flip over and cook for another few seconds, remove from pan.
6. Repeat do until batter finish.

Tips

1. Yield : 10 Crepe skins.

Assembly:

1. Spread enough filling just to cover one crepe, take another crepe, stack on top about 2-3cm at the edge of the first crepe, spread 2nd crepe skin, slowly roll in. 
2. Repeat the same until 5th crepe skin (you may use more to build bigger roll)
3. Carefully roll the crepe in the plastic wrap and twist the ends to tighten the cake roll and keep it moist.
4. Refrigerate until it set (or at least 1-2 hr)
5. Slice the crepe roll cake and ready to serve. Best served in cold.

Tips

1. Yield : 2 rolls

Credits

1. dorisgoz

Instructions

1. Bake the ready to bake tarts for 10 mins 200deg C.
2. Melt dark couverture chocolate using double boil method and set aside
3. Stir 60g butter and 77ml MARIGOLD HL Chocolate Milk for 2-3 mins using medium heat
4. Let it set for 5 mins
5. Then put in the dark couverture chocolate stir till it is glossy
6. Pour the mixture into the tarts and let it set at a cool temperature for 2 hours.

Credits

1. evejustbake

Instructions

1. Preheat oven to 150°C. Bring a small kettle of water to a boil to prepare for water bath.
2. Whisk egg yolks and sugar together. Set aside.
3. Heat MARIGOLD HL Milk (Plain) and whipping cream in a saucepan over medium heat. Remove from heat once it begins to simmer.
4. Remove about a quarter of warm MARIGOLD HL Milk (Plain) and cream, and whisk into the egg yolks slowly. Keep whisking so that the yolks do not scramble. In a slow and steady stream, pour and whisk the egg yolk mixture back into the warm milk and cream.
5. Place 4 ramekins in a large baking pan. Strain and pour custard into the ramekins. Fill the pan with the hot water until about two-thirds of the way up the side of the ramekins. Bake for 30-35 mins in the oven until the edges are set and centers are a little jiggly.
6. Cool the ramekins on a wire rack before chilling on the refrigerator for at least 4 hours.
7. Sprinkle about 1 teaspoon of sugar all over the surface of the chilled custards. Caramelise the sugar with a kitchen torch and serve immediately for best enjoyment.
   

Credits

1. yvonnemsw

Instructions

1. Combine wet ingredients and give it a light whisk
2. Sift the flour into the wet ingredients
3. Add the rest of the dry ingredients one by one into the wet ingredients. Stir until no lumps are seen
4. Let the batter rest for 10 minutes
5. Heat a non-stick pan over low heat
6. Scoop 1 ladle of batter into pan at 15cm height (See baking tips)
7. Let the pancake cook for one minute. Once bubbles start forming on top and the edges of the pancake are mostly firm, flip the pancake, cover the lid and cook for another minute
8. Continue to fry pancakes until batter is used up
9. Serve with pure quality butter and some blueberries, passion fruits. (any kind of fruits) You may also drizzle maple syrup/ honey or chocolate sauce on top

Baking Tips

1. To achieve a round and even pancake, pour the batter at 15cm height

Credits

1. dressacake

Instructions

1. Place flour, sugar, salt and MARIGOLD HL Milk (Plain) on a bowl and mix till even. Set aside.
2. Mix together baking powder, baking soda and water together till even and pour it into the prepared batter, mix quickly till combined.
3. Butter the pan (non-stick preferably).
4. Pour in half of the batter to make big pancake (like on the video), or a soup ladle for a small pancake (with single egg pan).
5. Cook in medium low fire until it is bubbly, lower the fire and cover the pan until the pancake is cooked.
6. Once cooked, place it on a flat surface, smear it with butter if you would like and add the toppings.

Note:

1. You can add toppings that you like. You can add some peanuts on it too. Or make it sweet or savoury.

Credits

1. she_wan

Instructions

1. Custard Cream: Whisk yolks, sugar, cornflour & 100g of MARIGOLD HL Milk (Plain) in a bowl. Boil the remaining milk in a saucepan. Pour the milk gradually into the egg mixture & whisk till combined. Pour back into the saucepan & continue whisking over medium heat until the custard thickened. Stir in butter & transfer it to a bowl. Cover it with plastic wrap & refrigerate for later use.
2. Choux Pastry: Put butter & water in a saucepan & bring to boil. Then add flour at once into the boiling liquid. Use a spatula to stir thoroughly until a dough ball is formed & does not stick to the side of the pan.
3. Transfer the dough to electric mixer. Beat on low speed & add eggs slowly. Mixed till the batter becomes a thick paste.
4. Place batter into a piping bag with a round tip. Pipe onto baking tin lined with a silpat mat.
5. Bake in a preheated oven @ 190C for 10mins, then 180C for 20mins.
6. Let the choux pastry cool completely before pipping custard filling. Dust with icing sugar & serve.

Credits

1. meowcathy16

Instructions

1. Marinate salmon with salt and olive oil, set aside
2. Mix MARIGOLD HL Milk with Plant Sterols and egg white together (mix well), then sieve
3. Pour the egg mixture in plate and bring to steam on medium heat for about 10 minutes
4. Place the salmon fillet on top of and steam for another 5 minutes
5. Garnish with coriander and spring onion

Instructions

1. In a medium bowl, mix together cooked quinoa, flour and baking powder.
2. In another bowl, whisk together egg, reduced sugar soya milk, almond soya milk and olive oil until smooth.
3. Add wet ingredients to dry ingredients to combine. Gently fold in blueberries into the batter.
4. Lightly coat skillet with olive oil and place over medium heat. Drop 2 tbsp of batter onto skillet. Cook until bubbles appear on top and flip and cook underside until golden brown.
5. Top with fruits, maple syrup or butter to serve.

Credits

1. Wendy (happyonionbakes)

Instructions

1. Preheat oven to 210 degree Celsius.
2. Wash and cut cauliflower head into bite sized pieces.
3. Mix soya milk, almond soya milk, flour and spices in a mixing bowl.
4. Dip cauliflower florets in the batter and place on the baking sheet.
5. Bake the florets for 20 mins.
6. While baking, prepare buffalo wing sauce by melting butter and Sriracha sauce in a pan. Stir to set aside.
7. Once cauliflower is done baking, remove and put all into the wing sauce to coat evenly.
8. Return cauliflower to the baking sheet and bake for another 20 mins or until desired crispness.
9. While baking, prepare dipping sauce by mixing 200ml yoghurt, 1 tbsp of lime juice, dash of black pepper and salt into a serving bowl.

Credits

1. Wendy (happyonionbakes)

Instructions

1. Line 7" circle cake tin with 2 layers of baking paper and trim to have an overhanging amount of not more than 2". Preheat oven at 240C for at least 30mins.
2. Beat sugar and cream cheese together on medium speed until smooth (all sugar granules are dissolved).
3. Add eggs one at a time and beat on medium speed until smooth. Add MARIGOLD POWERBEANS REDUCED SUGAR FRESH SOYA MILK, MARIGOLD NON-FAT MIXED BERRIES YOGHURT and whipping cream into mixture. Add in vanilla and lemon zest and beat until just mixed.
4. Add the sifted flour and mix until smooth and all combined (recommend to use a whisk to ensure there is no lump in the mixture).
5. Bake at 240C for 30 to 40 mins until top is dark amber and almost charred at parts but the middle still has a wobble to them when you give the pan a jiggle. Let it cool in the tin fully on a wire rack at room temperature to allow the cheesecake to set.
6. Remove from the baking tin. For a less “gooey” centre, place into the fridge after cooled to allow it to chill and set. Garnish with mixed berries on top and serve cold.

Credits

1. Soo Leng (omykitchen)

Instructions

1. Make the curry paste. Combine all the ingredients into a blender. Add 1- 2 tbsp coconut oil and blend into a fine paste.
2. Heat up a tbsp coconut oil in a pan over medium heat. Add all the curry paste and stir fry till dry and fragrant (about 3 mins). Add the chicken and continue to stir fry, then add in chicken stock and slowly bring to boil.
3. Add in eggplants, french beans, kaffir lime leaves and season with fish sauce, palm sugar. Let it simmer for 7 -8 mins. Stir in MARIGOLD POWERBEANS UNSWEETENED FRESH SOYA MILK, lime juice and scatter with basil and coriander leaves.

Credits

1. Soo Leng (omykitchen)

Instructions

1. Make the tart dough. In a food processor, add flour, salt, sugar and cold butter and blitz till the texture resembles cornmeal or sandy crumbs. Add in egg yolk and continue to process. Stop once the dough comes together (Add cold water slowly if the texture still looks dry). Wrap in cling wrap and refrigerate for 10mins.
2. Make the sesame filling. Mix all the ingredients together till it looks like paste. Keep it chilled.
3. Make the egg custard filling. Dissolve the sugar in the hot water till sugar is completely dissolved. Leave to cool. Mix the eggs and MARIGOLD POWERBEANS FRESH SOYA MILK (ALMOND) together. Stir in the sugar syrup and avoid making too many bubbles. Sieve the egg custard (2 times) to remove lumps and bubbles into the tart shells.
4. Preheat oven at 160C. Roll out the pastry on a lightly floured work surface. Using a 5" fluted cutter (or normal egg tart mold), cut out 6-7 discs and line the tray moulds with the pastry circle. Line the edges a little above and trim off the excess using the rolling pin. For normal egg tart mold, you may make about 12- 15 pieces of tarts.
5. Place ½ tbsp of black sesame filling in the center and pour in the egg custard. Bake in preheated oven of 160C for 25 to 30 minutes, till the egg custard does not wobble much. Leave the tarts to cool in the molds.

Credits

1. Soo Leng (omykitchen)

Instructions

1. Boil pasta till al-dente. Set aside.
2. Pat dry salmon, drizzle with olive oil and season with salt and pepper.
3. Heat pan and add in 1 tbsp of olive oil.
4. Pan fry salmon skin side down for 2-3 mins.
5. Carefully flip salmon over and cook another minute.
6. Remove and set aside.
7. In the same pan, add in 3 tbsp butter.
8. Once butter starts to melt, add in 3 cloves of minced garlic.
9. Cook and stir continuously for 2 mins.
10. Then add 2 tbsp of flour.
11. Mix evenly and let flour cook off for 1-2 mins.
12. Next add in 500ml MARIGOLD UHT Full Cream Milk.
13. Stir constantly and simmer until thicken.
14. Season with salt and pepper.
15. Toss in pasta and coat evenly with the sauce.
16. Sprinkle with parmesan cheese.
17. Serve together with Salmon and Enjoy! Tip: Drizzle some lemon juice on pan fried salmon.

Tip

1. Makes 2 portions.
2. This Salmon Garlic Cream Pasta with MARIGOLD UHT Full Cream Milk goes from simple ingredients to a delicious and filling easy family dinner. Pan fried salmon with pasta with a delicious buttery garlic sauce is truly spectacular.

Credits

1. Susan Tay (cookwithsusan)

Instructions

1. In a heatproof bowl warm up MARIGOLD UHT Milk with Malt in the microwave for 1 min. Stir in butter until it melts and set aside to cool.
2. In a large bowl, whisk together 250g flour, yeast, sugar and salt. Mix well. Add egg and milk mix. Next, add in remaining flour and mix until all is incorporated.
3. When dough comes together, knead until smooth about 5 mins. Cover the dough and let it rise for about 30 mins until it has doubled in size.
4. Then roll out the dough to a rectangular shape, spread softened butter and sprinkle chocolate chips.
5. Cut into size. Cover and allow it to rise while the oven is preheating.
6. Bake at 160C for 20 mins.

Credits

1. Susan Tay (cookwithsusan)

Instructions

1. Preheat oven to 190C.
2. Wash and pat dry chicken.
3. Sprinkle salt, black pepper all over the chicken.
4. Melt butter in a heavy-based pot. Let butter brown slightly.
5. Lower chicken into the pot using a tong. Brown all sides carefully so the skin is intact.
6. Add in dried oregano, cinnamon stick and the juice of half a lemon.
7. Then pour in 600ml MARIGOLD UHT Low Fat Milk.
8. Turn off the heat and place the whole pot in the oven with the lid on.
9. Bake for 40mins then remove the lid and bake for another 50 mins.
10. Let it cool for 5 mins before eating.

Credits

1. Susan Tay (cookwithsusan)

Instructions

1. Pour MARIGOLD PowerBeans Unsweetened Fresh Soya MIlk into a jar. Then whisk in salt and chicken stock powder.
2. In a separate bowl beat eggs. Then combine both together.
3. Prepare 4 ramekins or Japanese chawanmushi cups. Split chicken and mushrooms equally into the ramekins.
4. Strain whisked mixture through a fine sieve and pour into the 4 ramekins and cover with aluminium foils. If using chawanmushi cups just cover with the lid.
5. Steam on low heat for 10 mins. Leave the steamer cover slightly ajar.
6. Once egg mixture is slightly set at 10 mins, top with carrot and edamame. This step is to ensure carrot and edamame do not sink to the bottom.
7. Steam another 5 mins.

Tip

1. Makes 4 servings.
2. Please note that low heat is necessary to ensure smooth custard.

Credits

1. Susan Tay (cookwithsusan)

Instructions

1. Whisk MAIRGOLD PowerBeans Almond Fresh Soya Milk with corn flour.
2. Heat the mix on low heat until it thickens.
3. Stir in butter.
4. Scoop into tart shells.
5. Top with fruits.
6. Mix jam and hot water to make glaze. Brush on fruits.

Credits

1. Susan Tay (cookwithsusan)

Instructions

1. Preheat oven to 1700C.
2. Combine Dry Ingredients- flour, sugar, baking powder, lemon zest, baking soda, salt & set aside.
3. Combine Wet Ingredients- olive oil, MARIGOLD PowerBeans Reduced Sugar Soy Milk, lemon juice & set aside.
4. Beat the 2 eggs together.
5. Combine wet ingredients with eggs.
6. Fold dry ingredients into wet ingredients.
7. Pour into a lined and greased baking tin.
8. Bake for 50 mins or till toothpick inserted comes out dry.
9. Cool in baking tin for 20 mins then flip over to a rack.

Credits

1. Susan Tay (cookwithsusan)

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 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 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. 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. First pour 1 cup of 130gms MARIGOLD Low Fat Peach Yoghurt into a bowl. Then add in 90mls MARIGOLD Full Cream Milk.
2. Next add in sugar. Stir well to dissolve the sugar.
3. Then add in 1 tbsp oil and a beaten egg. Stir well and set aside.
4. Sieve 130gms of flour into a bigger bowl. Combine this with yoghurt mixture, mix thoroughly.
5. Mix 1 tbsp hot water with baking powder and baking soda. Then add this to the batter.
6. Stir till just combined.
7. Scoop them into muffin cups
8. Steam on medium heat for 15 mins.

Credits

1. Susan Tay (cookwithsusan)

Instructions

1. Blend the spices ingredients finely
2. Fry dried shrimps followed by blended spices in coconut oil till oil separate.
3. Add in prawn stock and MARIGOLD Non Fat Natural (No Sugar Added) Yoghurt. Keep soup at a simmer at all times.
4. Add in tofu puffs and prawns. Soup is ready when prawns are cooked.
5. Season with fish sauce.

Assembly

1. In a bowl, add blanched noodles, beansprouts, prawns and hard boiled egg.
2. Ladle the laksa soup over and sprinkle laksa leaves.

Credits

1. Susan Tay (cookwithsusan)

Instructions

1. Mix all ingredients in a bowl and keep refrigerated. Serve with tortilla chips.

Instructions

1. Rinse lobsters and blanch them in boiling water for 2 minutes.
2. Cut the lobster tail into half and remove its meat. Continue to cook the shells till cooked.
3. Cut lobster meat into dice and set aside
4. In a hot sautéed pan, add butter and fry onions, mushrooms over medium heat for 2 minutes.
5. Then, add white wine to deglaze and follow by fresh cream. Bring to boil.
6. Thereafter, add cayenne pepper, MARIGOLD Low Fat Peach Yoghurt and lobster meat. Lastly, acid cheddar cheese, stir well.
7. Transfer the mixture back into the lobster shell and top with mozzarella

Instructions

1. Boil the milk and set aside to cool.
2. Add gelatine and sugar to dissolve in the warm milk.
3. In another bowl, mix MARIGOLD Non Fat Strawberry Yoghurt with the milk mixture. Mix both mixtures well and pour into desired containers. Put in refrigerator to set.
4. Blend half of the strawberries with syrup and pour the mixture over the set milk curd and garnish with raspberries. Serve chilled.

Instructions

1. Cut cod fillet into cubes.
2. Preheat cooking oil in a pan over medium high heat and add in fish cubes. Fry until cooked. Remove and set aside for later use.
3. Mix egg white, MARIGOLD Low Fat Nata de Coco together and beat them till light and slightly aired.
4. Preheat pan to bring up its temperature. Then, add oil to bring down the temperature. Drain out most oil but leave a bit in the pan. Put egg white mixture in pan, turn to medium flame, and keep stirring while cooking. When egg white is about 80% cooked, add in the fish cubes and continue to stir fry until egg white is completely done.
5. Place the cooked egg white and fish in a plate; sprinkle ham and coriander on top when serving.

Instructions

1. Season scallops and prawns with salt & popper.
2. Pan sear scallops and prawns till cooked for 3 minutes over high heat then set aside.
3. Place MARIGOLD Non Fat Mixed Berries Yoghurt, honey, lemon juice & vinegar in a mixing bowl and whisk till smooth.
4. Place the scallops, prawns, lettuce, cherry tomatoes and toss well with the yoghurt dressing.
5. Garnish with croutons, walnuts and dried apricots.

Instructions

1. Stir fry curry paste & curry leaves till fragrant in a sauce pot over medium heat.
2. Add in water and bring to boil and simmer for 20 minutes
3. Add vegetables into the curry stock and seasoned with salt. Lastly, add MARIGOLD Non Fat Natural Yoghurt and turn off heat.
4. Season the fish head with salt and place on a plate with ginger slices and spring onions.
5. Steam the fish head for 12-15 minutes; depends on the size.
6. When fish head is ready, transfer onto a deep glass plate and pour the fish curry over the fish hood. Ready to be served.

Almond Crumble base

1. Place all ingredients in a mixing bowl and mix well.
2. Press dough in a ring mould evenly.
3. Bake in oven at 160 degree for 15mins.

Cake

1. Whisk Ricotta cheese, cream cheese well & fold in MARIGOLD Low Fat Fruit Salad Yoghurt till smooth than add in whole eggs slowly.
2. In a clean mixing bowl, whisk up the egg white till firm then add corn flour and whisk till smooth.
3. Fold in icing sugar into the egg white mixture.
4. Transfer the egg white mixture into the cheese yoghurt mixture and fold well.
5. Add in lemon zest and lemon juice
6. Place cheese cake mixture into a cake mould.
7. Bake the cake in a water bath at 120 degree for 40min. Serve chilled.

Instructions:

1. Blond garlic, ginger & shallot with corn oil in a processer till fine paste.
2. Marinate all the ingredients in a large bowl and set in fridge for 1 hour.
3. Bake marinated chicken in the oven at 160 degree for 25 minutes. Serve hot.

Instructions

1. In a mixing bowl, add raw Sugar, shredded ginger and water. Whisk gently until sugar dissolves.
2. Add MARIGOLD Low Fat Fruit Salad Yoghurt and mix well.
3. Add cubed fruits and mix well. Squeeze calamansi juice on it. Sprinkle with calamansi zest and serve.

Tip

1. You can pair MARIGOLD Low Fat Natural Yoghurt with potato bacon salad. For the fruity salad, use MARIGOLD Low Fat Nata de Coco Yoghurt or MARIGOLD Non Fat Aloe Vera Yoghurt for added crunch.
2. You can use any fruit as desired. Chill the salad before you serve.

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. Combine chicken wings, MARIGOLD Low Fat Natural Yoghurt, light soy sauce and curry powder. Mix well and marinate in fridge for 1 hour.
2. Preheat oven to 175'C. Bake chicken for about 15 mins until crispy and golden brown.
3. Prepare Turmeric Sauce: Mix all ingredients and cook in saucepan over low heat. Once it is boiling. Turn off heat.
4. Serve chicken with Turmeric Sauce.

Tip

1. By marinating chicken wings with yoghurt, it will help retain moisture as well as add flavour to the meat.
2. Instead of using chicken wings, you can use boneless chicken leg and cut it into nugget size.

Instructions

1. Heat up cooking oil. Sauté prawns until cooked. Remove and set aside.
2. Add Spice Paste and fry until fragrant. Add MARIGOLD Low Fat Strawberry Yoghurt. Lower heat and add prawns. Cook briefly.
3. Season with salt. Serve with steamed rice.

Tip

1. Replace coconut milk with yoghurt in this typical Nyonya dish for a lighter Yet unique twist.
2. You can make a big batch of Spice Paste and freeze it. It can be kept up to 3 months.

Instructions

1. Preheat oven to 175'C.
2. Pound chicken breasts thinly. Sprinkle with salt and pepper.
3. Place 1 slice of chicken ham and cheese on top of each chicken breast. Roll up and secure with toothpick.
4. Coat with breadcrumbs. Bake for 30-35 mins.
5. Remove toothpick and cut into half.
6. Prepare Yoghurt Sauce: Dissolve thicken seasoning cube in boiling water. Add MARIGOLD Low Fat Natural Yoghurt and mix well.
7. Drizzle Yoghurt n chicken and serve.

Tip

1. When preparing the Yoghurt Sauce, turn off the heat immediately as you add the yoghurt to avoid destroying the good bacteria in the yoghurt.

Instructions

1. Prepare Pancake batter: In a mixing bowl, whisk eggs. Add water and salt and whisk until well mixed. Fold in plain flour and sago flour, whisk lightly until well mixed and dissolved. Add yellow food colouring to get desired shade. Set aside for 10-15 mins.
2. Heat up frying pan over medium heat. Add about 2 tbsp batter and immediately rotate pan to make an evenly thin Layer. Once batter is set and brown, flip over and cook for a few seconds. Repeat the steps until the batter is used up.
3. Prepare Sauce: In a saucepan, cook palm sugar Syrup over low heat. Turn off heat. Add MARIGOLD Non Fat Blueberry Yoghurt and vanila essence. Mix well.
4. To serve, spread 1-2 tsp MARIGOLD Non Fat Blueberry Yoghurt on pancake. Place a piece of banana on it. Fold both sides and roll up neatly. Drizzle with sauce and serve.

Tip

1. For savoury fried spring roll, you can use MARIGOLD Natural No Sugar Added Yoghurt as dip. Not only does it reduce the greasiness, but also makes it more palatable.
2. The banana pancake roll and sauce can served either hot or chilled.

Instructions

1. Preheat oven to 170'C.
2. Place chopped apples in ramekins.
3. In a mixing bowl, combine orange juice, strawberry jam and honey. Mix well and pour over chopped apples.
4. Crush cookies into fine crumbs. Sprinkle crumbs over jam mixture, followed by almond slices.
5. Bake for 20-25 mins.
6. Top with 1 tbsp MARIGOLD Non Fat Mixed Berries Yoghurt and serve.

Tip

1. Adding yoghurt to the cookie crumble will enhance the dessert's overall flavour and texture.
2. You can add 1-2 tbsp of flour into the jam mixture if you want a firmer jam.

Instructions

1. Preheat oven to 175 degree Celsius. Line 12 cupcakes with paper liners.
2. Combine flour, baking powder and salt in a medium bowl. Stir to combine.
3. Create a double boiler by setting a bowl above a pot of simmering water. Add white chocolate, butter, yuzu and milk into the bowl. Cook until all ingredients are melted. Remove and add in granulated sugar and whisk until sugar is incorporated.
4. Add eggs, one at a time.
5. Gradually add in the dry ingredients to combine.
6. Fill the cupcake liners with batter until almost full. Bake for 20 mins.
7. Transfer to cooling rack to cool completely. Pipe in yoghurt on cupcakes.
8. Garnish with strawberries to serve.

Credits

1. Wendy (happyonionbakes)

Instructions

1. Preheat oven to 190 degree Celsius.
2. Slice baguette into ½ inch slices. Brush slices with olive oil.
3. Bake sliced baguette in the oven for 2-4 mins until it’s brown.
4. Prepare compote by pouring 120 ml PowerBerries juice into a pot. Add 170g blueberries.
5. Simmer blueberry compote until thickened.
6. Remove baguette from oven and top each crostini with 2 tsp of yoghurt.
7. Top crostini with prosciutto.
8. Spread 1 tsp blueberry compote on crostini.
9. Garnish with pea sprout.

Credits

1. Wendy (happyonionbakes)

Instructions

1. Rub 1 tsp salt and 2 thinly sliced ginger into the chicken wings and leave aside for 20 mins. Wash away the marinate and pat dry. In a separate bowl. combine and mix all the seasoning together
2. Heat the oil on medium high heat. Add in the wings and season with salt and black pepper. Sear the wings till golden brown
3. Add in the chopped celery and sliced ginger and saute for about a min.
4. Pour in the seasoning and add in bay leaf. Cover with lid and let it simmer for 15 - 20 mins. During simmering time, turn the wings once a while.
5. After 15 to 20 mins, remove the lid and continue turning the wings to coat the sauce and cook till the sauce is almost gone.
6. When there is about 2 tbsp of sauce left in the bottom of the pan, turn off the heat. Transfer the chicken onto a plate, and pour the sauce on top. Sprinkle sesame seeds, spring onions and serve immediately.

Credits

1. Soo Leng (omykitchen)

Instructions

1. Cook rice according to package instructions. Once cooked, pour rice seasoning over and stir through.
2. Bring a pot of lightly salted water to boiling. Add edamame and return the water to boiling. Cook for about 4 to 5 minutes. Drain the beans and cool them under running water. Shell the cooked edamame.
3. Combine sauce seasoning in a bowl. Add salmon to 3/4 of seasoning, toss to coat, cover with plastic wrap, and chill for 30 minutes. Add edamame and kidney beans to the rest of seasoning.
4. Assemble the bowl. Put the rice at the bottom of the bowl. Scoop and place the marinated salmon on one side of bowl. Top with cooked edamame, kidney beans, mashed egg and nori strips. Sprinkle with sesame seeds, almond nuts and spring onions.

Tip

1. Servings: 2 pax.

Credits

1. Soo Leng (omykitchen)

Instructions

1. In a tall glass, infuse dried rose buds with 15 ml / 1 tbsp hot water. Let it steep for 5 mins.
2. Then add the chia seeds.
3. Top with ice and MARIGOLD Less Sweet Jasmine Green Tea.

Credits

1. Susan Tay (cookwithsusan)

Instructions

1. In a heatproof bowl, pour in 500ml of MARIGOLD Less Sugar Jasmine Green Tea.
2. Add in 3 tsp of agar agar powder and stir well.
3. Bring this to a boil over medium heat.
4. Ensure agar agar powder has fully dissolved.
5. Scoop the jelly mixture into 4 glasses.
6. Refrigerate for at least 2 hours or until it firms up.
7. Top it off with a selection of fresh fruits and enjoy!

Credits

1. Susan Tay (cookwithsusan)

Instructions

1. In a pot, boil the juice and apple cubes until softened for about 25 minutes on high heat.
2. In the meantime, place the digestives, cornflakes, ground almonds and melted butter in a food processor and blend until fine. Set aside.
3. Once the apples ore softened and the juice is reduced down to a quarter of its original volume, the mixture should have a slightly thick and sticky consistency. Remove from the heat and place it in a bowl.
4. To assemble the Trifle, prepare 4 small clear glasses. Create a layer of biscuit mixture, followed by apples in the glasses. Repeat until glasses are filled to the brim. Sprinkle biscuit mixture and decorate as you like. Serve.

Tip

1. Alternatively you can use a pestle and mortar or a rolling pin and ziplog bag to crush the digestives biscuits and cornflakes.
2. This dish makes a great healthy snack for both adults and children alike. You may substitute the cornflakes with other types of cereal according to preference.

Instructions

1. Place all the ingredients into a blender and blend of high speed to combine. Pour into drinking glasses and serve chilled immediately.

Tip

1. You may wish to blend in your favorite fruits like bananas or strawberries for a heartier version.

Instructions

1. Mix the gelatin with 150 ml hot water and dilute the mixture.
2. Pour in the MARIGOLD PEEL FRESH No Sugar Added PowerBerries Juice until it reaches L'xi of the cup.
3. Place 3 blueberries and 3 cranberries in the jello mixture and let It set in the fridge overnight.
4. In a pot, add in the other 50 ml of hot water wilt the sugar and half of the cranberries and blueberries;
5. Allow it to cook for 10 minutes until the mixture thickened and caramelized.
6. Throw in the rest of the fresh berries and stir in with the sauce
7. To serve, place the berries sauce on the jello and garnish with 3 pieces of mint leaves.

Instructions

1. To make PowerVeggies & Fruits jelly, place warm water in a bowl and pour gelatine powder over. Leave for 5 minutes. The gelatine should swell up and turn spongy.
2. Place PowerVeggies & Fruits Juice in a small saucepan over low heat.
3. Add gelatine mixture and stir till it dissolves, about 3 minutes. The juice should only be lightly warm, not hot. Set aside.
4. Place cream and icing sugar in a large metal bowl and whip with a whisk till it forms soft peak: Set aside.
5. In a large trifle bowl or individual trifle bowls, arrange a layer of cake on the base.
6. Pour over 1/2 cup of the PowerVeggies & Fruits jelly mixture and top with a layer of halved fresh cherries.
7. Top with a layer of sweetened whipped cream. Repeat with the remaining ingredients, ending with a layer of whipped cream.
8. Garnish with a whole fresh cherry. Refrigerate for at least 4 hours before serving.

Instructions

1. Pour PowerVeggies & Fruits Juice, lemonade and ice in a Jug. Stir to mix.
2. Pour into glasses and garnish with a sprig of mint and lemon slices.

Instructions

1. Place 100m1 of MARIGOLD PEEL FRESH No Sugar Added Powerberries Juice in a small bowl, then add some gelatine (HALAL) powder while whisking with a fork. Leave for 5 mins 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 o 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.

Tip

1. To make the fruit jelly the centrepiece for a party, increase the quantity of the ingredients to fit the size of a big jelly mould. When ready. Serve the chilled jelly on a nice cake stand.

Instructions

1. Place the limes, mint leaves and sugar in a glass. Use a small pestle and muddle — mash the ingredients till they form a rough pulp.
2. Fill the glass with ice to about three-quarters full and top with MARIGOLD PEEL FRESH Lime juice and soda water.
3. Stir and serve.

Instructions

1. To make the jelly, place warm water in a bowl and sprinkle gelatine (HALAL) powder over. Leave for 5 minutes. The gelatine (HALAL) should swell up and turn spongy.
2. Place champagne and MARIGOLD PEEL FRESH No Sugar Added PowerVeggies & Fruit Juice in a saucepan over low heat. Add gelatine (HALAL) mixture and stir till it dissolves, about 3 minutes. The champagne-juice mixture should only be lightly warm, not hot. Set aside.
3. Place a handful of berries in four individual serving glosses and pour jelly mixture over.
4. Refrigerate for at least four hours before serving, with a few fresh berries and a mint leaf on top for garnish.

Instructions

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

Instructions

1. Clean the chicken and cut it into bite-sized pieces. Season the chicken by combining all of the items in A, except the corn flour, in a mixing bowl. After all of the other ingredients have been well combined, add the corn flour and coat the chicken thoroughly.
2. Clean the prawns and coat them thoroughly with the egg white, followed by the corn flour.
3. In a wok over medium heat, heat some oil for deep-frying the chicken and prawns. Fry them in separate batches if your wok is too small.
4. After the chicken and prawns have been cooked, increase the heat to high, return the chicken to the wok, and fry them a second time for about 30 seconds. Set the chicken and prawns aside once they're done.
5. Remove most of the oil from the wok, leaving about 1 tablespoon behind.
6. Melt the butter in the wok and add the egg yolk, stirring constantly.
7. Add garlic, chillies, and curry leaves and fry until fragrant.
8. Add MARIGOLD King of Kings Full Cream Evaporated Milk, salt, and sugar, and bring the sauce to a boil.
9. Return the chicken and prawns to the wok, turn off the heat, and coat well with the sauce.
10. Transfer to a serving plate, garnish and serve immediately.

Credits

1. @spicenpans

Instructions

1. Clean and chop the lobsters into smaller pieces. Keep the lobster heads to serve as a garnish.
2. Season the lobster meat with salt and ground white pepper, then coat them well with some corn flour. Coat the cavity of the lobster heads with some corn flour as well.
3. Heat the oil in a wok over medium heat to fry the lobster meat and head.
4. Remove most of the oil from the wok, leaving about 1 tablespoon behind.
5. Brown the spring onions and ginger in the wok over medium heat. Once done, remove them from the wok and discard.
6. Melt the butter in a wok, then add the MARIGOLD King of Kings Full Cream Evaporated Milk, cheese and sugar, bring to a boil.
7. Return the lobster meat to the wok and evenly coat with the sauce.
8. Transfer to a serving plate, garnish and serve immediately.

Credits

1. @spicenpans

Instructions

1. Mix 6–8 tablespoons of the 800ml of water with the agar agar powder and set aside.
2. Bring the rest of the water to a boil over medium heat.
3. Cook the teabags for 5 minutes in boiling water, then strain and discard.
4. Melt the sugar in the hot tea solution, then stir in the MARIGOLD King of Kings Full Cream Evaporated Milk.
Reduce the heat to low and add the agar agar mixture.
5. Cook until the agar agar completely dissolves, then remove from the heat.
6. In a small mixing dish, combine 2 teaspoons of the tea agar agar solution and red food colouring.
7. Using a teaspoon, coat parts of the fish jelly mould with the red agar agar solution to your liking. Repeat with the orange food colouring.
8. Allow the coloured agar agar solution to harden slightly in the mould for about 5 minutes before filling it with the remaining tea agar agar solution.
9. Pour the remaining tea agar agar solution into the mould and place it in the fridge or at room temperature to solidify.
10. Serve chilled, but pierce the koi jelly's eyes with a toothpick dipped in black food colouring before serving.

Tip

1. If the agar agar solution solidifies before you can complete any of the steps, simply melt it over low heat to bring back to a liquid state.
2. The agar agar will take around 2 hours to set at room temperature and even less time in the refrigerator.

Credits

1. @spicenpans

Instructions

1. Mix ingredients for the Garlic Chilli Sauce & Mayo Topping Sauce in two separate bowls, set aside.
2. Whisk egg with milk.
3. Make a slit three quarters of the way down the middle of a thick slice of brioche bread.
4. In a pan, melt butter over medium-low heat.
5. Coat both sides of the brioche bread with melted butter on the pan and toast until golden brown.
6. Pour the egg mixture into the pan and scramble over low heat.
7. Pan-fry bacon strips over low heat until crisp.

Assembly

1. Spread garlic chilli sauce on the inside of the brioche bread.
2. Place cheese, bacon and scrambled eggs inside the brioche bread.
3. Drizzle the Mayo Topping Sauce over the bread and sprinkle parsley to serve!

Tip

1. Makes 5 servings.

Credits

1. Judy (cantochefjuju)

Instructions

1. Place a mixing bowl into an ice bath.
2. Pour heavy whipping cream, MARIGOLD DAWN Sweetened Beverage Creamer and vanilla extract into the mixing bowl. Whisk until you see soft peaks. The consistency should be spreadable but not runny. Be careful not to whisk too much, or the cream mixture will curdle.
3. Slice off the brown edges of the Japanese milk bread, discard the edges.
4. Place cream into a piping bag.
5. Pipe the cream over two slices of Japanese milk bread, spread into a thin layer.
6. Arrange and align the fruits on one slice of Japanese milk bread, be mindful to keep fruits in a straight line down the middle of the bread.
7. Add cream to fill in any gaps.
8. Wrap the sandwich tightly with cling wrap, mark the cross section with a marker and refrigerate for at least 3 hours.
9. Slice and serve chilled!

Tip

1. Makes 4 servings.

Credits

1. Judy (cantochefjuju)

Instructions

1. Bring the prawn stock to a simmer, add lemongrass, galangal, kaffir lime leaves and chilies. Boil for 5 minutes.
2. Note: The herbs are not meant to be eaten, so at this point you can remove them from the pot or leave some for garnishing!
3. Add MARIGOLD KING OF KINGS Full Cream Evaporated Milk, bring to boil.
4. Add mushrooms, cook until mushrooms are tender. Add tom yum paste, fish sauce, and stir to dissolve the tom yum paste. Add prawns, cook just until done, about 30 seconds.
5. Turn off the heat, let the soup cool down slightly, for 10 seconds
6. Add lime juice while stirring.
7. Taste, adjust seasoning as needed

Tip

1. Makes 5 servings.

Credits

1. Judy (cantochefjuju)

Instructions

1. Preheat oven to 190C.
2. In a pan, heat MARIGOLD KING OF KINGS Full Cream Evaporated Milk, water, and butter. Cook over medium-heat while stirring constantly until the mixture comes to a simmer.
3. Mix in corn starch, salt, dry mustard and black pepper. Let the mixture boil for 1 minute.
4. Remove from heat. Stir in 235g cheese until melted.
5. Add cooked macaroni and mix well.
6. Transfer mixture from the pan into an oven safe dish.
7. Top with remaining cheese.
8. Bake for 20 to 25 minutes or until cheese is melted and golden brown.

Tip

1. Makes 6 servings.

Credits

1. Judy (cantochefjuju)

Instructions

1. Blend all ingredients for meatballs till smooth. Set aside first.
2. Bring a pot of water to boil. Carefully spoon the meat mixture into balls and drop them into the simmering water to cook.
3. Cook for 3-4 mins. Then, drain meatballs out and set aside.
4. To make the sauce, heat some butter on a pan over medium Low heat. Sauté onions till are soften.
5. Add in MARIGOLD KING OF KINGS Full Cream Evaporated Milk, broth, cheese and seasonings.
6. Finally add meatballs in and simmer for 5 more mins.
7. Dish up, garnishi with parsley and serve. Enjoy!

Tip

1. Serves 2-3 pax.
2. Cook time: 30 mins.

Credits

1. BB (honeybeesweets)

Instructions

1. Pat dry hot dogs and skewer them lengthwise through the chopsticks.
2. In a mixing bowl, combine all of the batter ingredients till thick and creamy. Transfer into a tall glass.
3. Prepare the breadcrumbs on a shallow dish.
4. Dip the hotdog skewers into the batter filled cup. Then dip the coated hotdog into breadcrumbs and coat it well using hand to pack down the crumbs. Repeat until all 6 corn dogs are coated.
5. If using Air Fryer, brush the corn dogs with some oil, then pop into the air fryer at 160C for 15-18 mins. Or pan-fry them with some oil till golden brown. Drain and let cool before serving. Enjoy!

Tip

1. Makes 8 corndogs.

Credits

1. BB (honeybeesweets)

Instructions

1. Rinse and pat dry the chicken tenders. Salt and pepper them.
2. Crunch the cornflakes and add them to the shredded cheese in a mixing bowl. Combine well.
3. Dip the chicken tenders in MARIGOLD DAWN Sweetened Beverage Creamer and let the excess drip off.
4. Next coat the chicken tenders in the cornflakes cheese mixture. The creamer will help adhere the cornflake cheese layer.
5. Carefully lay them in the air fryer. Cook them in batches and do not overcrowd them for best results.
6. Air fry for 15 mins at 160C. Repeat till all the chicken tenders are coated and air fried.
7. Serve immediately and enjoy!

Tip

1. Serves 3-4 pax.

Credits

1. BB (honeybeesweets)

Instructions

1. In a pot, on LOW Heat, melt butter and oil. Once butter melted, add in onions and garlic.
2. Cook for 2 mins till soften. Then add in shitake mushroom and dried thyme. Let this cook for 5 mins on LOW heat to render out the flavour and soften.
3. Sprinkle flour over the mushrooms, stir to let the flour cook off for 2 mins.
4. Add in chicken stock or water with chicken cube bouillon. Cook another 2 mins on LOW heat to thicken.
5. Pour in King of Kings Evaporated milk and let it come to a simmer. Do not boil.
6. Season with salt and black pepper.

Credits

1. Susan Tay (cookwithsusan)

Instructions

1. Mix marinate and ribs. Set aside.
2. Heat a skillet with oil and deep fry ribs until fully cooked.
3. Fry in 2 batches and set aside.
4. In a clean pan, simmer the sauce until thickened.
5. Add in the rib and toss until all are evenly coated.
6. Garnish with coriander leaves and sesame seeds.

Credits

1. Susan Tay (cookwithsusan)

Instructions

1. First marinate 800g boneless, skinless chicken thigh with the marinate mixture.
2. Mix everything together and marinate for 2 hours.
3. Brown the chicken on both side on a frying pan, set aside (Note: Chicken will fully cook in the sauce.)
4. In a clean skillet, melt butter. Fry onions till softened, then add grated ginger and garlic.
5. Next add in the spices for the sauce.
6. Cook for 30 sec or until fragrant.
7. Pour in 200g tomato purée and 100ml of water. Simmer for 3-5 mins or until slightly thickened.
8. Next stir in 200ml of MARIGOLD KING OF KINGS Full Cream Evaporated Milk
9. Bring sauce to boil, add in the chicken pieces and simmer until chicken is thoroughly cooked.
10. Serve with naan or rice and enjoy!

Credits

1. Susan Tay (cookwithsusan)

Instructions

1. Mix all ingredients for marinade. Reserved ¼ to baste the chicken.
2. Use the remaining ¾ of the marinade to marinate the chicken wings. Leave overnight or at least 4 hours.
3. In a 160C oven, put chicken wings on a rack and bake for 20mins.
4. Remove from oven, baste with reserved marinade and bake another 10 mins on 200C.
5. Sprinkle with toasted sesame seeds.

Credits

1. Susan Tay (cookwithsusan)

Instructions

1. Trim off the legs and devein prawns. Leaving the shells intact. Drain and dry. (Wash with ice cold water)
2. In a mixing bowl, combine prawns, salt, pepper, baking soda, tapioca starch and egg white. Mix well and let it sit for 15 minutes.
3. In a wok, shallow fry prawns till pink. Drain and set aside.
4. Over low heat, melt butter in a pan. Add in minced garlic , chilli pepper flakes and curry leaves. Stir fry until fragrant.
5. Pour in MARIGOLD KING OF KINGS Full Cream Evaporated Milk & rice syrup. Bring to a slow boil and till sauce thickens. Seasons with salt to your preference.
6. Add in prawns and give it a quick toss to coat prawns evenly.
7. Serve hot.

Instructions

1. Combine ingredients for marinating in a mixing bowl with the pork ribs. Give it a good massage. Let it sit for at least 1½ hour. For best results, marinate for half a day.
2. Coat meat pieces with frying flour mixture and set aside on a plate.
3. Fry meat until light golden color. Dish up and set aside.
4. Give meat a 2nd fry until golden brown. Drain and set aside.
5. In a saucepan, melt salted butter. Add in sliced chillies and stir fry until fragrant. Add in MARIGOLD DAWN Sweetened Beverage Creamer and MARIGOLD KING OF KINGS Full Cream Evaporated Milk. Stir evenly and bring it to a boil to thicken the sauce.
6. Add in fried pork ribs and coat evenly.
7. Garnish with fried garlic and serve hot.

Instructions

1. Preheat oven at 210°C.
2. Combine plain flour, baking powder, brown sugar and baking soda in a mixing bowl. Whisk well to combine.
3. Combine cut butter into the dry ingredients. Cut the butter using a dough scraper until dough is well combined and small cubes of butter are formed within the flour mixture.
4. Add in MARIGOLD Evaporated Milk - King of Kings and stir till dough is formed. (Try not to over-mix the dough.)
5. Flour your work surface. Transfer the dough out onto the worktop. Quickly shape into envelope rectangular size.
6. Roll dough out into ½ inch thick.
7. Flour a 2½ inch cookie cutter. Cut the dough into circles of your choice. Do not twist the dough out from the cookie cutter. Just a light push to release dough out.
8. Assembly your dough out on the tray laid with baking paper. Lay them side by side so they will cling on to each other during baking to create height
9. Transfer the baking tray and refrigerate for 15-20 minutes before baking.
10. Prepare honey butter glaze by whisking room temperature butter & honey together. Whisk well to combine. Set aside.
11. Take the baking tray out from the fridge and bake biscuit dough in the oven for 10-15 minutes depending on each and individual oven performance.
12. Take biscuits out from the oven. Brush the honey butter glaze over the top. Sprinkle a little sea salt and send it back to the oven to bake for another 3 minutes to brown the top of the biscuits.
13. Serve warm.

Instructions

1. Clean mud crabs and cut them into halves.
2. Coat the crabs with beaten eggs evenly.
3. Coat the crabs again with corn starch. Dust excess flour out and set aside.
4. In a pan of oil, fry the crabs till pink. Dish up and set aside.
5. In a pan, stir fry minced garlic with a little oil till fragrant. Thereafter add in butter.
6. Add in salted eggs yolks, chilli padis and curry leaves. Quick consist stir till bubbles appear.
7. Pour in MARIGOLD KING OF KINGS Full Cream Evaporated Milk and sugar, continue to stir till well mixed. Salt to taste to your preference.
8. Transfer crabs in and give it a quick toss to coat evenly.
9. Dish up and serve hot!

Instructions

1. Cut meat into bite sizes. Best to cut them evenly when they are semi-frozen.
2. Put all ingredients together in a mixing bowl.
3. Marinate meat slices in the marinate and let it sit aside for at least 30 minutes to 1 hour in the refrigerator. For best flavourful results, keep them in the fridge for a day.
4. Take the meat out and let it rest to room temperature before you send them for grilling.
5. Prepare the grill. Lightly brush the meat with some butter / cooking oil. Grill the skewers over medium heat. Turning them regularly to prevent it from being burnt.
6. When the skewers are about done when they are slightly charred.
7. Serve them with refreshing cucumber slices and dash of lemon juice.

Instructions

1. In a heavy pot add on medium heat add in chopped bacon and saute until lightly browned.
2. Add in diced onions and celery and saute for 4-5 minutes until translucent. Add in corn flour and mix well.
3. Add in potatoes, thyme, black pepper, clam stock and bay leaf. Mix well, cover and simmer for 10-15 minutes until potatoes are soft.
4. Add in 1 can of Marigold Evaporated Milk - King Of Kings cook for 5 minutes and add clams and cook for another 2-3 minutes.
5. Serve with chopped parsley.

Instructions

1. Mix flour & instant yeast inside the mixer bowl. Attach dough hook onto mixer machine.
2. In your mixer and mix in fresh milk followed by condensed milk slowly. Mix till well combined.
3. Sprinkle salt into a mixing bowl. Mix well.
4. Add in butter cubes one by one.
5. Let it mix for about 8 – 10 mins till dough is formed and the window pane stretch is achieved.
6. Cover dough and let it proof for 1 hour.
7. While waiting for the dough to proof. We will prepare the Japanese chicken curry.
8. In a pan, sauté the onion, followed by grated ginger & garlic. Sauté till fragrant.
9. Add in potato, carrot & red bell pepper, continue to sauté till cooked.
10. Add in cut chicken cubes and continue to sauté till meat is cooked.
11. Add in 150ml of water and sauté till all ingredients are softened.
12. Add in one box of Japanese curry sauce mix. Mix it well. Simmer sauce till it thickens. Set aside to cool. ( You may want to cook this one day in advance and fridge it to get a thicker consistency.
13. After 1 hour. Punch down the dough to release gas bubbles in the dough. Cut dough evenly into 6 - 8 equal balls (weigh them equally) and shape them accordingly sealing with seams side down. Let it rest for 10 mins.
14. Flatten out each dough with your palm. With a rolling pin , roll the dough out into a slightly round shape of 4inch diameter. Scope a tbsp of curry filling onto the dough ,fold it into half and seal the edges by firming pinching it together.
15. Cover dough with a damp cloth while working on the rest of the dough.
16. Eggs wash each curry dough with a brush, then transfer to panko for final coating.
17. Continue to let it proof for another 1 hour.
18. Prepare pot for deep frying, medium heat. With seam side down, place each curry dough in. Do not overcrowd.
19. Keep turning the curry dough while you are frying, till they turn golden brown.
20. Drain dry over the wire rack.

Instructions

1. In a heavy pot add on medium heat add in chopped bacon and saute until lightly browned.
2. Add in diced onions and celery and saute for 4-5 minutes until translucent. Add in corn flour and mix well.
3. Add in potatoes, thyme, black pepper, clam stock and bay leaf. Mix well, cover and simmer for 10-15 minutes until potatoes are soft.
4. Add in 1 can of Marigold Evaporated Milk - King Of Kings cook for 5 minutes and add clams and cook for another 2-3 minutes.
5. Serve with chopped parsley.

METHOD :

1. Preheat oven to 200C.
2. Combine 200ml MARIGOLD KING OF KINGS Evaporated Full Cream Milk with the vinegar and set aside.
3. Sift flour and salt into a bowl. Using your fingertips, rub the cold butter into the flour until crumbly. Add the cheese (reserving a handful to sprinkle over the scones later), chives and pepper, and stir to mix evenly.
4. Stir the eggs into the milk and vinegar mixture, then pour this into the dry ingredients. Stir gently with a wooden spoon and stop as soon as a soft dough forms (it will be loose and craggly).
5. Lightly flour a clean work surface. Turn the dough onto the work surface and knead it several times until it just comes together. Gently pat the dough out to 2.5cm thickness.
6. Cut out the dough using a 6-cm round scone or cookie cutter that’s been dipped in flour. Transfer scones to a baking tray.
7. Brush the scones with the remaining 3 tbsp of MARIGOLD KING OF KINGS Evaporated Full Cream Milk and sprinkle the remaining grated cheese over the scones.
8. Bake for 18 mins, or until golden and risen.

METHOD :

1. Preheat oven to 170C and line two baking trays with non-stick baking paper.
2. Place cornflakes, almonds, cherries, citrus peel and MARIGOLD LADY GENERAL Full Cream Sweetened Condensed Milk in a bowl and stir to mix.
3. Spoon tablespoons of the mixture onto the prepared baking trays, leaving space between each for them to spread.
4. Bake for 10 mins or until golden brown.
5. Allow to cool for 2-3 mins before transferring the cookies to a cooling rack with a palette knife.
6. Melt chocolate by placing it in a heatproof bowl over a pan of simmering water. When the chocolate is melted and smooth, spread a little over the flat base of each florentine and leave on the rack to set. Keep refrigerated in an airtight container for up to a week.

METHOD :

1. To make pastry, place butter in the bowl of a standing mixer fitted with a paddle attachment. Beat until at medium speed until smooth, about 2 mins, then add the icing sugar. Beat again till smooth, about 1 min, then add the almonds, salt and vanilla extract. Beat for ½ min.
2. Add the eggs and beat for a minute. Add the flour and beat at low speed, stopping as soon as the flour is incorporated.
3. Gather the dough into a ball and divide into 2 pieces. Gently press each piece into a disc and wrap each disc in plastic wrap. Allow the dough to rest in the fridge for at least 4 hrs, or for up to 2 days.
4. Roll out one disc of pastry between two sheets of plastic wrap (this makes it easier for you to handle the buttery dough) to fit a 23cm tart tin. Freeze the other disc of pastry for another use.
5. Gently press the pastry against the bottom and sides of the tart tin, trimming off any excess. If the pastry cracks or splits while you’re working, simply patch the cracks with leftover dough (don’t try to stretch the dough in the pan because it will only shrink as it bakes).
6. Prick the base of the dough with a fork and then refrigerate for about 30 mins.
7. Preheat oven to 180C. Line the tart shell with parchment paper and fill with baking weights or dried beans.
8. Bake the crust for 25 mins, then remove the weights or beans and parchment paper, and bake the crust for another 3 mins. Transfer to a rack to cool.
9. Decrease oven temperature to 160C.
10. To make filling, place egg yolks in a bowl of an electric mixer and whisk for 1 min. Add creamer and whisk for 3 mins. Add lime zest and juice and whisk again for 3 mins.
11. Pour filling in the tart shell and put back in the oven for 15 mins. Cool the tart on a rack and then chill for at least 3 hrs, or overnight.
12. To serve, remove the pie from its tin and place on a serving plate. Combine the cream and icing sugar in a bowl and whisk to soft peaks. Pile the whipped cream over the pie and garnish with lime zest.

METHOD :

1. Grind the ingredients for the spice paste till smooth.
2. Heat oil in a heavy-bottom saucepan and fry the spice paste over medium heat for about 10 mins, stirring, until the mixture starts to release its oils.
3. Add the beef, lime leaves, brown sugar, lemongrass and galangal, and stir to mix.
4. Add MARIGOLD KING OF KINGS Evaporated Milk and salt, and bring to a boil. Reduce heat to low so that the mixture cooks at a very gentle simmer – it should barely quiver while cooking.
5. Put the lid on and cook for about 2½ hrs, or till the meat is very tender and the gravy is thick.
6. Serve with steamed white rice.

METHOD :

1. Make ice cream a day ahead of serving. Place MARIGOLD DAWN Sweetened Beverage Creamer, cream and vanilla in a large bowl and whisk with an electric mixer until thick and quite stiff. Scrape into a freezer container and cover with cling film. Freeze until solid, preferably overnight.
2. Make jelly by following packet instructions. Refrigerate for at least 4 hrs or overnight.
3. To make custard, place MARIGOLD KING OF KINGS Evaporated Full Cream Milk, sugar, water, custard powder and salt in a saucepan and cook over medium heat until it comes to a boil and thickens, about 8 mins. Transfer to a bowl and set aside to cool. Cover with plastic wrap and refrigerate for at least 3 hrs.
4. To assemble, prepare 8 individual parfait glasses. Spoon some jelly into the base of each glass, top with two scoops of ice cream, followed by a layer of custard. Top with peaches and strawberries, and pipe a swirl of whipped cream on top. Serve immediately.

METHOD :

1. Combine spring onion, chopped coriander, sesame oil and soy sauce in a bowl. Marinate chicken pieces and sliced mushrooms in this mixture for 20 mins.
2. Remove chicken and mushrooms from the marinade and fry lightly over medium heat, until most of the liquid that the mushrooms release has evaporated and the chicken is slightly caramelised. Remove and set aside to cool completely.
3. Remove chicken and mushrooms from the marinade and fry lightly over medium heat, until most of the liquid that the mushrooms release has evaporated and the chicken is slightly caramelised. Remove and set aside to cool completely.
4. If serving individually, place a small portion of chicken and mushrooms in each serving bowl, then pour over some egg mixture. Otherwise, place all the chicken and mushrooms in one bowl and pour the egg mixture over.
5. Steam for 12 mins, or until the eggs are set.
6. Remove from the steamer and garnish with a drizzle of sesame oil, rice wine vinegar and soy sauce. Sprinkle over some spring onion and serve immediately.

METHOD :

1. To prepare the filling, combine MARIGOLD LADY GENERAL Full Cream Sweetened Condensed Milk, water and corn flour into a large saucepan and bring to a boil, stirring constantly. Keep stirring until the sauce thickens, about 4 mins. Stir in the cream cheese and mix until the cheese melts and the mixture is smooth. Set aside to cool. When completely cooled, add the sweet corn kernel and pomelo pulp and stir to combine.
2. Preheat oven to 180C.
3. Place a sheet of filo pastry on a clean work surface and slice into quarters. Brush the pastry sheets with melted butter and place 1 tbsp of the filling in a narrow row in the centre of each pastry.
4. Fold over the edges and roll to form a thin cigar. Seal the pastries with a little melted butter and place on a baking sheet. Now brush the tops of the cigars with melted butter. Repeat with the remaining sheets of pastry and filling.
5. Bake in the oven for 30 mins, or until the pastries are golden.

METHOD :

1. To make coconut rice, place rice, coconut milk, water and pandan leaves in pan and steam for 25 mins. Remove the pandan leaves from the rice and discard. Set the rice aside.
2. Combine cooked rice, MARIGOLD DAWN Sweetened Beverage Creamer, ginger and cinnamon in a medium saucepan and set over medium heat. Bring to a simmer, cooking for about 5 mins, until thick. Set aside to cool, then refrigerate until well chilled, about 2 hrs.
3. Dice the mango and mix with lime juice.
4. To serve, portion the rice into individual serving glasses and top with some diced mango, a few mint leaves and coconut flakes.

METHOD :

1. Make panna cotta first. Place gelatine and water in a small bowl. Stir to combine and let stand for 3 mins, until gelatine has dissolved. Set aside.
2. Place MARIGOLD DAWN Sweetened Beverage Creamer, MARIGOLD KING OF KINGS Evaporated Full Cream Milk and the whipping cream in a saucepan over medium heat and bring to a boil.
3. Remove from the heat, add the gelatine mixture and whisk to combine. Set aside to cool, then pour into 4 glasses or ramekins. Refrigerate for at least 4 hrs, or until the panna cotta sets.
4. To make the syrup, combine all its ingredients in a pan over medium heat and simmer till the gula Melaka completely dissolves. Set aside to cool completely before using. This syrup can be refrigerated for up to a week.
5. To serve, drizzle syrup over the panna cotta. Serve chilled.

METHOD :

1. Place the unopened can of MARIGOLD LADY GENERAL Full Cream Sweetened Condensed Milk in a pot, cover with water and simmer over medium-low heat for 2½ hrs. Ensure that the tin is submerged in the water at all times. Remove the tin from the hot water and set aside till completely cool. You can do this up to a month in advance — the unopened can of caramelised condensed milk doesn’t need refrigeration.
2. Place digestive biscuits in a food processor and blitz to a fine sand. Add melted butter and blitz till well combined. Press this mixture into the base of a baking tin or a large plate and refrigerate for at least 1 hr.
3. Whip the cream to soft peaks and set aside.
4. Slice the bananas and set aside.
5. To assemble, prepare 8 to 10 individual serving glasses. Break up the biscuit crust and portion into the base of each glass.
6. Top with slices of bananas, then drizzle over some caramelised condensed milk. Dollop over some whipped cream and then grate some chocolate over to garnish. Serve immediately.

METHOD :

1. Prepare potatoes by placing them in a pan of boiling water and 1 tsp salt. Cook for 8 to 10 mins, or until the potatoes are tender to a fork. Drain and set aside to cool.
2. When the potatoes are cool enough to handle, cut into small cubes.
3. Place oil in a wok over medium heat and add onions, chillies, curry leaves, turmeric and the remaining 1½ tsp of salt. Fry till the onions are soft, about 6 mins.
4. Add the potatoes and mustard seeds and fry, using the spatula to gently “crush” the potatoes as you go along.
5. When everything is evenly coated and the potatoes a little caramelised around the edges, remove from the heat. Set aside.
6. To make prawns, grind all the ingredients for the spice paste until smooth and set aside.
7. Heat oil in a wok and fry the spice paste for 5 mins. Now add the tomatoes, turmeric, curry leaves, MARIGOLD KING OF KINGS Evaporated Milk, salt and prawns. Stir to mix.
8. Bring to a boil and then reduce heat to a simmer. Cover the pot and cook on a low heat for 20 mins until the prawns are pink and cooked through. Taste and add salt if necessary. Serve with the crushed potatoes.

METHOD :

1. Grind all the ingredients for the spice paste till smooth. Add the ground coriander, cumin, turmeric, salt and cooking oil, and stir to mix well.
2. Rub this paste all over the chicken and leave to marinate in the fridge for 3 hrs or overnight.
3. Place lemongrass and MARIGOLD KING OF KINGS Evaporated Milk in a small saucepan and bring to a boil. Allow the milk to thicken, about 6 mins, and then set aside to cool.
4. Half an hour before cooking, remove the chicken from the fridge and bring to room temperature.
5. Preheat oven to 180C. Place chicken on a baking tray or dish and brush the chicken with the milk and lemongrass infusion
6. Roast for 1 hr, basting with the evaporated milk infusion every 20 mins.
7. Increase oven temperature to 220C and roast for a further 15 mins, or until chicken is browned.
8. Allow the chicken to rest for at least 10 mins before cutting to serve.