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Coconut Passion Fruit Chiffon Cake by Colleen Teo

I have some passion fruit sitting in the fridge, I decided to try out using Ayam Brand U.H.T. coconut milk and passion fruit. This is a perfect combination of flavours has left me wondering for the longest time.

It is a soft and moist chiffon cake, which is well loved by my family members. It’s quite a unique flavour together. We love the scent of the Ayam Brand coconut, you can try this out! Let your creativity go wild with Ayam Brand Coconut milk .#ayamcooking


4 yolks
40g sugar
45g Coconut oil
65g passion fruit pulp (including the seeds - about 2 to 3 fruits)
20g #ayambrand Coconut milk
1 tsp lime zest
1 tsp lime juice
100g cake flour
1/2 tsp baking powder
4 whites
40g sugar
1/8 tsp cream of tartar

In a bowl, sift together the flour and baking powder.Whisk together egg yolks and 50g sugar until pale in colour.Gradually add in oil, passion fruit pulp, lime zest and juice and milk whisking them all until combined.Add all the sifted flour and baking powder. Whisk until the mixture…

椰香楊枝甘露 Mango Pomelo Sago with Coconut Milk by Alan Goh

It is mango season again and this year's Thai honey mangoes are a real steal! Big, sweet and really cheap too, The best time to make one of my all-time favorite chilled desserts to beat the heat. Remembering a twist to this popular dessert I had at one of the tong shuei shops in Hong Kong a couple of years back, I'd used Ayam brand's UHT coconut milk in place of evaporated milk for that additional dimension of natural creamy richness for good contrast against the refreshing mango and sourish hues of the pomelo pulp. #ayamcooking

Recipe serves 4-6
3-4 large mangoes (appro. 250-300g each)
100g pomelo pulp
200ml Ayam brand UHT coconut milk
100ml water
50g fine-grained sugar (adjust to own personal preference for sweetness)
100g sago pearls

Pour water, sugar and coconut milk into a small pot and warm gently until small bubbles begin to form around the perimeter of the pot and the sugar has completely dissolved. Do not bring the mixture to a boil as the coconut milk ma…

Coconut Milk Corn Pudding by Serene Lim MH

My family love this dessert. I like to use Ayam Brand Coconut Milk as it has no added preservatives. I don’t have to worry about preservatives when I give this to my children. Even my 16 months old toddler enjoy this Coconut Milk Corn Pudding, especially on such hot weather.

This is very easy to prepare. I usually do this in the evening and the family gets to eat it the next day.

2 packets of white agar agar powder
2 packets of 200 ml Ayam Brand Coconut Milk
1 packet/can of creamed corn
1 cup frozen corn
1 cup sugar
Few pieces of pandan leaves
1 litres of water

Add pandan leaves and water to pot. On low fire, add sugar and agar agar powder, bring to boil.Add creamed corn and frozen corn and stir.After a few minutes, when the frozen corn is cooked, add coconut milk. Turn off heat once mixture comes to a boil.Pour mixture into mould and let it cool before putting them in fridge to set for a few hours or overnight.

BBQ Chicken Roulade with Tofu and Broccoli stuffing by Rontree Chan

3 pieces boneless chicken thighs
1/2 piece pressed tofu
1/2 broccoli cut into small pieces

Seasoning for chicken:
1 tsp McCormick Himalayan pink salt
1 1/2 tsp McCormick Garlic Pepper

Seasoning for stuffing:
1/2 tsp McCormick Himalayan pink salt
1 tsp McCormick Garlic Pepper
1/2 tsp sugar
1/2 beaten egg

3 Tbsp McCormick Vintage Smokehouse BBQ sauce
1 Tbsp Marmite
1 Tbsp Honey
1 tsp McCormick Garlic Pepper


1) trim excess meat from chicken thigh to make it equal thickness. Keep the trim off meat later mix with stuffing. Use the back of knife to tenderize and further flatten the chicken thigh.

2) Add trimmed chicken meat, broccoli, tofu with stuffing seasoning in a blender. Blend it into paste. Remove and set aside.

3) lay a cling film on worktop, place a chicken thigh skin side down on cling film. Season it with pink salt and garlic pepper on meat surface. Scoop blended stuffing, place it in a row on to chicken thigh. Carefully roll the chicken thigh and further wrap it tight…

Fried Chicken by Janice Looi

Chicken 500g (I use the drumlets)

Flour Mixture- 1 cup Plain flour
- 1/2tbsp McCormick Himalayan Pink Salt Grinder
- 1/2tbsp black pepper
- 1/4tbsp thyme
- 1/4tbsp basil
- 1/4tbsp dried mustard
- 2tbsp paprika
- 1/2tbsp McCormick Perfect Pinch Garlic Pepper Salt Free Seasoning
- 1/2tbsp ground ginger
- white pepper
- 1/2tsp McCormick Oregano Grinder

Lightly marinate the chicken with the above spices and herbs except flour for deep flavours, preferably overnight.(This part is optional if you hv no time or quick fix)
Mix the above flour mixture and set aside. Prepare one cup buttermilk and add an egg, combine well, set aside.
Dip chicken in buttermilk, then coat with flour mixture, and into the AF or deep fry in oil till golden brown. Serve and enjoy!

Vietnamese Grilled Lemongrass Pork Chops with Rice Noodles by Alan Goh

Apart from Pho Bo, my next to-go-to Vietnamese dish to order whenever I am dining in a local viet deli would be Thit Heo Nuong Xa Vietnamese Grilled Lemongrass Pork Chops with Rice Noodles. Love the smokey and lightly charred aromas of the grilled pork chops against the assortment of crunchy and refreshing greens. The use of McCormick's Perfect Pinch Garlic Pepper Salt Free Seasoning and Perfect Pinch Vegetable Seasoning not only helped to save time but also to build more flavours into the lemongrass pork chops! Lots of salad condiments both fresh and pickled to enjoy with the grilled pork chops making the dish perpetually guilt-free!#McCormickSG.

(Recipe serves 3-4)

6 pieces (500g) of pork shoulder butt, appro. 1/2 cm thick
1 tsp baking soda (bicarbonate of soda)
2 tbsp water

In a small bowl, mix water and baking soda to dissolve.
Place pork chops in a small mixing bowl and pour the baking soda solution over them,
Mix well and set aside for 30 min in the fridge.
Remove from f…

Air Fried Crispy Skin Pork Belly (Sio Bak) 脆皮烧肉 by Rachel Lee

This is one item that I would put on the table during Western and Chinese festive seasons. My family members do not fancy five spice powder. For this, I love McCormick's seasonings for the convenience and flavours that they bring to this dish, making it so palatable and well received.

Recipe :

Main Ingredients :
1 slab of pork belly with skin (about 1 kg)
1 tsp McCormick Himalayan Pink Salt Grinder (or to taste)(for seasoning)
½ tsp McCormick Perfect Pinch Garlic Pepper Salt Free Seasoning (or to taste)(for seasoning)
½ tsp McCormick Perfect Pinch Vegetable Seasoning (or to taste)(for seasoning)
½ tsp McCormick Himalayan Pink Salt Grinder (or to taste)(to be rubbed on skin just before air frying)
Dipping Sauce :
2 to 3 tbsp McCormick Grill Mates Brown Sugar BBQ Sauce
1 tsp sugar (or to taste)
2 to 3 tbsp water
1 clove garlic
1 small onion
parsley flakes (optional)
Method :

01. To clean and prep th…

Salmon skin with soft shell crabs by Vernice Kirios

Salmon skin
Small size flower crabs
McCormick Himalayan Pink Salt Grinder
Cooking oil


1) Wash the salmon skin and small size flower crabs. Pat dry with kitchen towel.

2) Dash of McCormick Himalayan Pink Salt on it.

3) Coat it with plain flour.

4) Heat up the wok with cooking oil. Add in the salmon skin and crabs when the oil is smoking hot.

5) Remove the salmon skin and crab when it turn brown.

6) Dash some of McCormick Himalayan Pink Salt before serve.

Air Fried Smoky Montreal Steak with Herb Butter by Veronica Chia

Grilled Beef Ribeye Drizzle 2 tsp olive oil on both sides of a slice of 200gm beef ribeye. Spread 2 tsp of McCormick Smoky Montreal Steak Seasoning all over. Set aside for 30 mins. Preheat air fryer at 200 deg cel for 5 mins. Place ribeye on a baking rack. Air Fry at 200 deg cel for 10 mins. Remove and cover in a foil to rest for 5 mins before serving.

Mixed VegetablesToss asparagus, cherry tomatos, corn cob, russet potato, portobello mushroom with a tbsp of olive. Sprinkle 1 tbsp McCormick Perfect Pinch Vegetable Seasoning and 1/2 tsp McCormick Himalayan Pink salt over the mixed vegetable and coat well. Air fry sweet corn/potato at 200 deg cel for 12 mins, asparagus/portobello/tomato/garlic at 200 deg cel for 6 mins

Herb Butter125gm unsalted butter, 1 heap tsp McCormick Perfect Pinch Garlic Pepper, 1 heap tsp Grill Mates Smoky Montreal Steak, 1 heap tbsp McCormick Italian Blend Grinder, 2 cloves minced garlic, 1/4 cup chopped spring onion. Combine all herbs & spices with softened b…

BBQ Shepherd's Pie by Patricia BeBe

Minced meat 200g
Mix peas 2tbsp
Onion 1pc ( diced )
Cherry tomatoes 4pcs ( diced )
Butter 2tbsp
Potatoes 3 - 4pcs ( or u can use instant mash )
Milk 2 - 3tbsp
Salt & pepper 

McCormick Onion powder 1/2tsp
McCormick Italian blend 1tsp
McCormick Garlic pepper 1tsp
McCormick Vintage Smokehouse BBQ sauce 2 - 3tbsp
McCormick Himalayan Salt - 1/2tsp
Sugar 1/2tsp
Water 100ml 
Corn starch 1/2tsp

Boil potatoes till soft & mash together with milk, season w/ salt & pepper.Melt butter in pan, stir fry onion then minced meat till slightly cook. Add in tomatoes & mix peas.Add in seasoning & mix well, cook over low fire till the sauce thickens.Transfer meat mix into a casserole, spread potato mash over the meat. Bake in a preheated oven at 220c for 10 to 15mins or till potato mash slightly golden brown.