New recipe book focuses on quick and healthy meals

  • Community
  • Saturday, 21 Dec 2013

Sharing her expertise: Consultant dietitian, Indra Balaratnam sharing information on the benefits of fish and olive oil.

FAMOUS for its healthy and convenient canned food, Ayam Brand has launched its first fish and olive oil recipe book.

Packed with easy and tasty traditional recipes, the book aims to make eating a reality for busy people.

The Fish and Olive Oil recipe book features 30 recipes, 15 using Ayam Brand Tuna in Olive Oil and 15 using Ayam Brand Sardines in Olive Oil. The recipes were created by famed food stylist, Pelita Lim and photographed by noted photographer Keat Song.

Most of the recipes can be whipped up in 40 minutes and range from Malay, Chinese, Indian, Thai, Japanese, Italian, French and fusion cuisines.

The recipes also engage cooks and the people they feed with a variety of healthy meal options that are simple to prepare, fast to cook, full of flavour and use ingredients that are readily available.

The book features Lim’s unique signature that combines the best of home cooking with the polish of a culinary professional.

“Meals should be fast, fun, a communal experience without the stress of hard-to-find ingredients, difficult cooking techniques or expensive equipment,” said Lim.

The launch of Fish and Olive Oil was held at The Cooking House in Desa Hartamas with consultant dietitian Indra Balaratnam sharing the benefits of making olive oil and fish a part of the daily diet.

Balaratnam said the Malaysian Dietary Guidelines 2010 recommended healthy adults and children to consume one palmed-sized serving of fish a day as part of their protein food variety.

Fish is a good source of protein, B vitamins, iron, zinc, magnesium and calcium.

“As fish is a whole food, it also has other beneficial nutrients such as vitamins and minerals aside from Omega-3.

“We should aim to eat a minimum of two servings of oily fish per week to boost our Omega-3 intake,” she said.

However, Indra cautioned that fats and oils should not make up more than 30% of total caloric intake.

She added that olive oil, especially extra virgin olive oil, was rich in oleic acid, high in polyphenols that reduce inflammation and high blood pressure and lowers bad LDL cholesterol that decreased the risk for coronary heart disease. It is versatile for cooking and can be used fresh, for marinating, roasting, grilling, baking, dipping, simmering and sautéing,” Indra explained.

Chef Collin Edward Lim was also on hand to demonstrate the simplicity of the recipes featured in the book.

He selected Sardines in Otak-otak style as a fine example of the book’s concept of easy, tasty and healthy recipes.

Ayam Brand marketing manager, Marie-Magali Falcoz said Fish and Olive Oil was another aspect of the brand’s contribution to healthy living and eating.

“Ayam Brand developed these recipes with Pelita Lim so that more people can experiment with different cuisines using these ingredients to enjoy a healthier diet without getting bored,” she said.

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