Ramadan is just around the corner, which means home cooks will soon have to think of all sorts of delicious, filling meals to satiate their family’s hunger at the breaking of fast.
But with hectic lifestyles now the norm, there is often no time left to cook traditional meals which generally require multiple steps and processes. Which is what makes Brahim’s ready-to-use sauces the answer to quick, tasty Ramadan meals.
“Nowadays people are very busy, so they don’t have time to make authentic meals. But with all these sauces, they can cook meals just the way their mothers used to,” says Brahim’s executive sous chef Faizal Rosli Abdullah.
He says a 180g packet of Brahim’s ready-made sauce is often enough to make a meal for a family of five. The sauces are packaged in durable bacteria-resilient retort pouches and only need to be heated up for a few minutes on the stove or in the microwave before being served.
Versatility is also the name of the game with Brahim’s sauces. Like the kuah masak lemak, a rich concoction which can be cooked with meat, seafood, vegetables or even noodles (for a noodle soup).
The sauce is also ideal for kitchen neophytes who don’t cook often – or at all.
“If you use fresh coconut milk to make masak lemak, it will split if the heat is too high. With this sauce, even if you don’t cook it at the right temperature, the sauce will bind, so you’ll still get a thick curry,” says Faizal.
Even a classic fish head curry can be made in 20 minutes or less with Brahim’s kuah kari ikan.
“This is ideal for breaking fast on weekends. All you need is fresh fish head and a few vegetables. And you can eat the leftover curry with bread for the following morning’s sahur,” says Faizal.
Ultimately, if you’re strapped for time but want to make traditional meals for the family this Ramadan, Brahim’s range of ready-made sauces make for ideal culinary saviours, as you’ll get mouth-watering meals in record time!
“With the sauces, everything is done already, so you cut out a lot of the kitchen work.
“And by using Brahim’s sauces, the taste will be consistent every time, so this is the best solution for busy people this Ramadan,” says Faizal.
FISH HEAD CURRY
3/4 tbsp oil
3 packets (540g) Brahim’s kuah kari ikan
1 tsp mustard seeds
2 tsp fenugreek seeds
1 red snapper head (800g to 1.2kg), cleaned well
water, to loosen mixture
30g sliced brinjals
2 small tomato wedges
5 whole lady’s fingers, tops removed
Heat oil in a deep pan and pour the Brahim’s kuah kari ikan sauce in. Add the mustard and fenugreek seeds and let the paste cook for awhile.
Put the fish head into the sauce. Add plain water to loosen mixture, if necessary.
Add all the vegetables and cook till tender. Garnish as desired and serve hot.
SAYUR LODEH WITH KUAH MASAK LEMAK
180g Brahim’s kuah masak lemak
8 pieces of fish cake
15g soo hoon noodles
40g French beans, cut into 3cm pieces
50g sliced carrot
50g fried firm tofu
Soak the soo hoon in water until softened.
Heat up the Brahim’s kuah masak lemak in a deep pot and add all the ingredients except the soo hoon and tofu.
When the vegetables are cooked well, add the soo hoon and tofu into the gravy. Garnish as desired and serve hot.