Off The Shelf

Out of the smorgasbord of products along the endless isles of the supermarket, it is still the close-to-home local brands that we reach for on a daily basis. Here is to celebrating our favourite food brands that we are so familiar with:

 

Ayam Brand Sardines in Tomato Sauce, $3.95 (425g oval) or $3.40 (425g tall)

Vitagen Less Sugar 5s Pack, $3.05

Boncafe iCafe in French Vanilla, Café Latte or Café Mocha, $1.40

TWG Tea Heritage Tea Set (Limited Edition for SG50), $60

Tai Sun Wasabi Peanut Mix, $2.20

Knife Rice Bran Oil, $9.50 (2 litres)

F&N Magnolia Fresh Milk Range, $3.50 (1 litre)

Marigold Non Fat Yoghurt, $2.50 (140gm clusters pack) or $7.20 (1kg pack)

HDX Sea Buckthorn Juice, $2.95

Super Instant Cup Noodle, $0.95

Sunshine Bread, from $2.50 per loaf

 

 

Want to go a step further in whipping up local delights in your kitchen? These simple recipes by Ayam Brand and Marigold should do the trick.

1. Sardine Rolls with Cheese

Serves 4

Ingredients

1 can (215g) Ayam Brand Sardines in Tomato Sauce

1 tbsp sesame oil

1 tbsp oil

1 tbsp garlic, pounded

1 cup water spinach

100gm cabbage, cut into thin strips

2 carrots, thinly sliced

2 tbsps oyster sauce

1 tbsp plum sauce

1 tbsp hoisin sauce

1 tbsp parmesan cheese, grated

10 pcs rice paper sheets

1 tbsp corn flour

2 tbsps water

Salt to taste

Directions

1. Strain the sardines and retain the tomato sauce.
2. Heat a frying pan with the sesame oil and cooking oil. Then, brown the garlic.
3. Add in the water spinach, cabbage and carrots, along with the oyster sauce, plum sauce, hoisin sauce and the tomato sauce from the sardines.
4. Add in the sardines. Mix gently and simmer for three minutes.
5. Season with salt and add parmesan cheese, then leave it to cook.
6. Place a tablespoon of the sardine mixture on a piece of rice paper and roll it up.
7. Mix together the corn flour and water to seal the ends of the rolls.
8. Deep-fry the rolls until golden brown.

2. Sambal Chilli Crayfish with Crispy Kang Kong

Serves 4

Ingredients

For Sambal Chilli

200g shallots, minced

20g garlic

30g lemongrass

20g candlenuts

20g belacan (shrimp paste)

250ml Knife Rice Bran Oil

1 tbsp cincalok

80g palm sugar

Crayfish

2 tbsps Knife Rice Bran Oil

2 tbsps dried shrimps, chopped

100g red onions

8 pcs medium crayfish, shelled and cleaned

80g sambal chilli

2 tbsps ketchup

100ml water

2 tbsps Knife Thai Fish Sauce

Garnish

Knife Rice Bran Oil for deep-frying

100g kang kong, trimmed

Flour

Tempura batter

Salt to taste

½ tomato, seeded and diced

1 stalk spring onion, diced

 

Directions

1. To make the sambal chilli, blend the shallots, garlic, lemongrass, candlenuts and belacan together.
2. Heat Knife Rice Bran Oil in a saucepan and saute the blended mixture until fragrant.
3. Add in the cincalok and palm sugar, adding water to thin the mixture if necessary. Let it cook for 15 minutes and set aside.
4. Heat two tablespoons of Knife Rice Bran Oil in wok. Saute dried shrimps until fragrant, add in the red onions and cook briefly.
5. Add in the crayfish pieces and stir in the sambal chilli, ketchup and water.
6. Bring all the ingredients in the wok to a boil. Season it with the Knife Thai Fish Sauce and cook for another two minutes.
7. To prepare the garnish, heat Knife Rice Bran oil for deep-frying.
8. Dust kangkong with some flour and dip in the tempura batter. Deep-fry the kang kong until crispy, then drain and set aside.
9. Transfer all the crayfish onto a serving dish and garnish with extra sambal chilli, tomatoes and spring onions.