Yum Chums by CG

| Happy Holidays! |

As we count down to the new year, we would like to thank everyone who has supported Yum Chums this year, and wish you all a Merry Christmas and splendid 2022 ahead!

‼️Year End Promo ‼️

With 2021 drawing to a close, we here at Yum Chums would like to do our part in boosting the end-of-year festivities! We are honored and grateful that you have chosen our Yum Chums products to be part of your home cooking adventures and hope that you will continue to do so in the new year. As a token of appreciation to all our valued customers, we are once again offering an instant rebate of RM10 for every RM100 purchase (any combination of products, including gift boxes, excluding delivery charges). Offer is valid until 31 Dec 2021, so there’s no better time to share the goodness of our Yum Chums products with your family and friends or to simply replenish the stock of your favorite seasonings and beverages.

Click the following link for quick access to our product catalogue and price list! https://www.facebook.com/yumchumscg/posts/263106548702910
Or check out our newest product, Mixed Vegetable Powder, here: https://www.facebook.com/yumchumscg/posts/402668358080061

As always, DM us on this page or Whatsapp us to place orders.
(A gentle reminder that all our products are produced only upon receipt of orders, so please allow a two-week lead time should you wish to have any gifts delivered before Christmas).

| Mixed Vegetable Powder |

A common struggle many of us face in our daily diets is ensuring that we consume the optimum amount of vegetables to fulfil our nutrient and fibre needs. Whether it’s taste or texture, it’s no secret that vegetables may be the least favoured item on plates, or even omitted from meals completely.

Our Yum Chums Mixed Vegetable Powder is a mighty mix that will boost the vitamin and mineral content of even your guiltiest cheat meals! It is 100% natural and consists of 15 types of vegetables that have been lightly steamed before dehydration so as to preserve their nutritional value, colour and taste. This blend is salt and pepper free, making it child-friendly and suitable for those who are restricted on sodium intake. Flavour is enhanced with the addition of konbu, miso and fermented black beans, which are rich in essential minerals and probiotic bacteria that aid in maintaining the health of your digestive and immune systems.

This vegetable powder can be used in any recipe that calls for stock cubes such as broths, stews or stir-fries, or to add a depth of flavour to anything from oats and porridge to baked goods and homemade noodles. You can even simply add hot water for an instant vegetable soup! Being fairly neutral, it can be used in a variety of dishes with different flavour profiles.

Available in packs of 60g (RM16) and 120g (RM30). DM us for more info and to place orders!

| Mint Chocolate Granola |

The classic flavour combo of mint and chocolate matched with the subtle sweetness and complex crunch of oats, nuts, seeds and dried fruits, makes these granola bars a deliciously healthy treat.

2 cups rolled oats
1 cup mixed almonds and walnuts, chopped
½ cup mixed sunflower and pumpkin seeds
½ cup raisins and dried cranberries, chopped
1 cup dark chocolate chips
4 Yum Chums Merry Mint teabags
½ cup extra virgin coconut oil or melted butter
½ cup honey
1 egg white

Line a 8” x 12” baking dish with parchment paper (use a slightly larger pan for thinner bars if preferred).
Mix the rolled oats, chopped nuts and seeds in a large baking tray. Roast in the oven at 180C for 20 minutes, stirring occasionally.
Remove the oats mixture from the oven and reduce the heat to 150C.
In a large bowl, mix the oats mixture with the dried fruits, coconut oil/butter and honey.
Separately, whisk the egg white till foamy and stir into the mixture.
Lastly, add in the chocolate chips and the contents of the Merry Mint tea bags and mix well.
Turn mixture out into the prepared baking dish and press down tightly with a silicone spatula. Lightly mark out each bar with a spatula or knife.
Bake at 150C on the middle rack for about 30 minutes till golden brown.
Place the baking dish on a cooling rack and wait until it’s completely cooled before removing the granola. Cut into bars following the precut lines. To maintain freshness and crunch these bars are best stored in the refrigerator.

| Grissini |

Classic crispy Italian breadsticks, customised to your favourite flavours with our Yum Chums seasonings! These are great for dunking in dips and soups, or to fulfil a mid-afternoon snack craving!

Dough
220ml warm water
5 gm dry yeast
2 tsp honey
320 gm all purpose flour
60 gm semolina or wholewheat flour
6gm salt
50 gm olive oil

Toppings (for ⅓ portion of dough)
Umami & Sesame - 2 tsp Yum Chums Umami + 2 Tbsp sesame seeds
Herbs & Cheese - 1 Tbsp Yum Chums Italian Garlic Salt + 2 Tbsp grated parmesan cheese
Spicy Rempah - 2 Tbsp Yum Chums Rempah 101 + 1 Tbsp finely chopped curry leaves + 1/2 tsp salt

Mix the honey, yeast and lukewarm water in the bowl of your mixer to activate the yeast. Add in the remaining ingredients and knead the dough until it is smooth, about 10-15 minutes.
(*If kneading by hand you may need to use an additional 2 Tbsp of flour.)
Let the dough rest for 5 minutes.
Turn the dough onto a well floured work surface.
Shape the dough into a 16" x 4" rectangle by gently pressing down and stretching from the middle outwards towards the sides.
Brush the top of the dough with olive oil, cover with plastic wrap and let it proof for 1 hour.
Preheat oven to 230 C.
Cut dough into 3 equal parts. Work with one portion of dough at a time, covering remaining dough with plastic wrap.
Brush top of dough with olive oil again and sprinkle over the topping of choice, making sure to cover completely to the edges. Lightly press the topping into the dough.
Cut the dough into 8 strips. Stretch and twist the strips into 12-14" lengths. Place the strips on a large baking sheet lined with parchment paper. Bake for 12-15 minutes until golden brown and crispy, turning them halfway through for even browning.
Repeat process with remaining dough.
The breadsticks will keep well in an airtight container for a few days. If they start to turn slightly soft or chewy, pop them back in a hot oven for 5 minutes to crisp up.

| Behind the scenes of our products |

Here at Yum Chums by CG, we believe that good food always starts with great ingredients. That is why we endeavour to grow or source organic produce where possible for our products. Featured in this post is our turmeric, organically grown at home and harvested just after a year’s growth in order to maximize its nutritional values. Only the matured roots are selected for processing while the younger roots are replanted for next year’s harvest. The end result is a vibrant orange and intensely fragrant turmeric powder that will enhance the flavours of all your food and beverages.
Turmeric is a key ingredient in our signature Rempah 101 and Golden Milk Spice Mix. Do check out our previous posts for delicious recipes using these two products!

| Golden Coconut Oatmeal Cookies |

Savoury or sweet, our Yum Chums Golden Milk Spice is a versatile ingredient that will enhance many of your favorite recipes. These chewy golden coconut oatmeal cookies are both delicious and nutritious, a nourishing snack for the whole family!

40 gm extra virgin coconut oil
110 gm butter, room temperature
80 gm molasses or coconut sugar
1 egg
1 tsp vanilla extract
3 tsp Yum Chums Golden Milk Spice Mix
120 gm all purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
90 gm rolled oats
50 gm unsweetened shredded coconut

Chill coconut oil in the fridge until solid, about 45 minutes.
Lightly pulse rolled oats in a food processor, and then combine with flour, baking powder, baking soda, salt, coconut and Golden Milk Spice Mix.
In a mixer, beat butter, coconut oil and sugar until light and creamy. Add egg and vanilla and beat another minute.
Add in dry ingredients and mix until just combined.
Scoop 1-2 tablespoon portions of dough onto a baking pan lined with parchment paper, allowing space for the cookies to spread.
Bake at 190C for 10-12 minutes depending on size of cookies, till sides are browned and tops are set but still slightly soft.
Leave for 5 minutes on the baking pan before moving to a wire rack.

Check out our original Golden Milk Spice Mix release here: https://www.facebook.com/yumchumscg/posts/166399221706977

| Nasi Kunyit |

Why wait for a celebratory occasion to savour scrumptious Nasi Kunyit when it’s this easy to make? This recipe elevates your daily meal to the next level, transforming plain white rice into aromatic Nasi Kunyit that is bursting with the health-boosting benefits of turmeric, ginger, cinnamon, cloves and black pepper.

1 cup rice of your choice
1 tsp Yum Chums Golden Milk Spice Mix
½ tsp salt
2 Tbsp extra virgin coconut oil or thick santan
2 pandan leaves, knotted

Wash rice and place in rice cooker with the usual amount of water for cooking.
Add in Golden Milk Spice Mix, salt and pandan leaves. Stir well till powder is fully dissolved.
Cook rice. When rice is almost done, stir in the coconut oil or santan. Cover and leave till rice is ready to be served. Goes well with both spicy and non-spicy dishes!

Check out our Golden Milk Spice Mix release here: https://www.facebook.com/yumchumscg/posts/166399221706977

Presenting the perfect morning companion to our beverage collection!

| Ginger Lemon Banana Muffins |

Our take on an all-time favorite, banana muffins, with added ginger spice and lemon tang.

1 and 1/2 cups mashed bananas
4 tsp Yum Chums Ginger Lemon Powder
180 gm all purpose flour
1 tsp baking powder
1 tsp soda bicarbonate
80 gm soft brown sugar
1 large egg
80 gm melted butter
50 ml milk
½ cup chopped walnuts (optional)

Preheat oven to 190C.
Whisk flour, Ginger Lemon powder, baking powder and baking soda together in a bowl.
In a large bowl, mix together the mashed bananas, melted butter, brown sugar, egg and milk.
Pour the dry ingredients into the wet ingredients, mix until just combined.
Lastly fold in walnuts. Batter will be quite thick.
Spoon into prepared muffin pans and bake at 190C for 20-30mins till top is golden brown, depending on size of muffins.
Recipe makes 9 large and 12 small muffins.

Check out our original Ginger Lemon Powder release here!
https://www.facebook.com/yumchumscg/posts/240150580998507

| Mint & Lime Granita |

A refreshing treat for our hot weather, this is a hit with both kids and adults alike!

3 Yum Chums Merry Mint teabags
80 gm sugar
2-3 limes (1 tsp lime zest, 5-6 Tbsp lime juice)
500 ml water
3 Tbsp white rum or vodka (optional)

Boil sugar and water till sugar dissolves.
Turn off flame, add in Merry Mint teabags and grated lime zest. Cover and infuse 5 mins.
Strain infusion into a low and wide freezer safe container.
Add in rum/vodka and lime juice to the desired sourness. Leave to cool before freezing.
Check the container after 1-2 hours.
Once it begins to freeze around the edges, use a fork or metal whisk to break up the frozen parts and scrape them towards the center.
Return the container to the freezer and repeat the process every 30-45 minutes, breaking up any large chunks of ice into small bits until you have fine ice crystals. Keep frozen until ready to serve.
To serve, pile the crystals of granita into a cup and drizzle over with more rum or vodka if desired!

Check out our original Merry Mint release here!
https://www.facebook.com/yumchumscg/posts/153046386375594

| Masala Chai Ice Cream |

Our first dessert!

This is the first in a series of recipes that puts a spin on our beverages to satisfy your sweet tooth whilst boosting your health with a variety of beneficial herbs and spices.

First up is Yum Chums Masala Chai ice cream! This is an easy recipe using only heavy cream and condensed milk and a delightful accompaniment to your favourite tea time snacks. (Nope, you don’t need an ice cream machine!)

3 teabags of Yum Chums Masala Chai
1 teabag black tea of your choice
1 cup full cream milk
1 cup heavy cream
½ cup condensed milk

Chill heavy cream in a big bowl together with the metal hook of your mixer.
Heat the teabags with the full cream milk in a small pot. Simmer for 5-8 minutes till milk is reduced to half. Cover and infuse for 15 minutes.
Strain the milk tea and stir in the condensed milk till thoroughly mixed. Chill in the fridge.
Whip the heavy cream till stiff peaks form.
Carefully fold in the chilled milk tea in three parts, taking care not to deflate the air in the cream.
Transfer to a freezer safe container or individual cups and freeze overnight.
To serve, allow the ice cream to thaw slightly in the fridge so that it is easier to scoop.

Check out our original Masala Chai release here! https://www.facebook.com/yumchumscg/posts/154877782859121

A great read for your Monday morning!

https://www.webmd.com/healthy-aging/features/spices-and-herbs-health-benefits

Spices and Herbs That Can Help You Stay Healthy Herbs and spices not only add flavor to your food, but they can help you stay healthy, too.

Our catalogue is here!!

It is fully updated with our entire range of products and prices, compiled in one place for your ease! It is also available in PDF format for sharing over messaging platforms, just DM us on any of our social media and we will send it your way!

Happy shopping!

Hello everyone! We’re back to kick off 2021 with a new product!

| Ginger Lemon Powder |

For generations, a warm cup of ginger lemon tea has been the go-to home remedy to fight the common cold, combat nausea and relieve an upset stomach. Studies also show that the compounds in ginger and lemons can help to boost our immune system as well as support heart and digestive health.

Ginger is high in gingerol while lemons are rich in Vitamin C, flavonoids and d-limonene, all of which have powerful anti-inflammatory, antimicrobial and antioxidative properties that strengthen our immune system and keep ailments at bay.

This product is made from dehydrated whole lemons as much of a lemon’s nutrients lies in the peel. Therefore, we ensure that our lemons are fully dewaxed and free of pesticide residue using a triple wash process - first in a hot water rinse, followed by soaking and washing in soda bicarbonate and vinegar solutions.

Blended with pure Bentong ginger, this mix is an instant route to a spicy, zesty beverage, perfect for an invigorating morning boost or a comforting symptom relief.

Information sources:
https://www.healthline.com/nutrition/11-proven-benefits-of-ginger

https://www.healthline.com/nutrition/lemon-peel

Available in jars of 40g and 70g. DM us now for more info or to place orders!

As we approach the end of 2020, we would like to thank everyone who has supported us through our first months of operation. Your feedback and contributions have been extremely valuable in helping us develop a dream into reality.

We will endeavour to continue producing simple, healthy and delicious seasonings and beverages to cater to your needs and tastes. All of our existing products, including the gift boxes, will continue to be available all year round!

Once again, thank you and we hope you have a joyful and safe new year!

| Fish Head Curry |

Who doesn’t love a warm curry dish during these cold, rainy months? Here’s our simplified recipe for an aromatic and flavorful fish head curry cooked in 5 easy steps! Paired with stir fried bean sprouts and salted eggs, you can serve up a delicious meal in under an hour.

1 fish head, whole or halved, seasoned with salt
1 litre water
50g Yum Chums Rempah 101 (Original/Spicy)
25g fish curry powder
½ tsp mustard seeds
½ tsp fenugreek seeds (optional)
2 stalks curry leaves
1 onion, sliced
2 red/green chillies, seeded and halved
2 tomatoes, cut into wedges
6-8 okras
30g tamarind pulp (mixed with ½ cup water)
½ cup santan
Mint leaves for garnishing

Mix Yum Chums Rempah 101, fish curry powder and 200ml water to make a paste.
Bring 1 litre water to a boil and add in the fish head. Leave to simmer for about 2 minutes each side until half cooked. Remove and drain fish head, reserve the stock for later.
Sauté curry leaves, mustard and fenugreek seeds until the seeds pop, then add onions and rempah paste. Sauté till fragrant and oil separates.
Add in tamarind juice, reserved fish stock and chillies. Bring to a boil and allow to simmer uncovered for about 15-20 minutes until gravy thickens.
Stir in tomatoes and okra. Lastly, add fish head and santan. Bring to a low boil and simmer until the fish head is cooked. Season with salt and sugar. Garnish with mint leaves before serving.

*This curry can also be made with fish meat, prawns or squid. Simply add your seafood in to cook together with the tomatoes and okra.

The complete Yum Chums by CG product catalogue for 2020!

| Yum Chums Gift Packs |

Hello everyone! We hope that you are all safe and healthy during this CMCO period. As we quickly approach the end of 2020, we have an exciting announcement that is bound to brighten your day!
Without a doubt, this year’s holiday shopping will be unlike any before, as most of us are staying home and transitioning to shopping online.
With that in mind, we are pleased to introduce our Yum Chums gift packs! They are fully customisable, giving you complete freedom to choose any combination from our product lineup!

So how does this work?

1. Pick what products you would like in your gift pack. You can choose up to 7 products per pack!

2. Based on your choice, we will advise you on the appropriate packaging for your gift pack. Choices of packaging are as follows:

- Small bag: 2-3 items
- Large bag: 3-4 items
- Small box: 3-5 items
- Large box: 5-7 items

And that completes the order process!

Examples of gift boxes are shown below and as always, DM us on this page or message us on WhatsApp to place your orders!

BUT WAIT THERE’S MORE!!
To show our appreciation to all our customers for your valuable support, we are having a special year-end promotion!! For every purchase of RM100 (any combination of products, excluding delivery charges), there will be an instant rebate of RM10! So what are you waiting for? Order now!! (Offer valid from now till 31 December 2020).

With the enforcement of another round of CMCO, we know that many of you have found yourselves back in the kitchen sharpening your cooking skills once again!

Today, we want to share two sauce recipes for arguably iconic Malaysian street food dishes that most people assume are troublesome to prepare at home. These recipes are so simple and delicious that we might even go as far as calling them food hacks, but we’ll let you be the judge of that.

The ingredients listed below are for the sauces, while the photos in this post show the recommended ingredients for frying each dish. Feel free to use any ingredients (or ‘liao’) of your choice! We hope that our recipes can help you satisfy your cravings for these local favourites during this difficult time, but above all, we hope that all of you stay safe and healthy!

| Char Koay Teow |
1 Tbsp Yum Chums Umami powder
4 Tbsp light soy sauce
1 Tbsp dark soy sauce
1 Tbsp kicap manis
2 Tbsp water
Use 2-3 Tbsp sauce mixture for each portion of koay teow

| Mamak Mee Goreng |
2 Tbsp Yum Chums Rempah 101 (Original/Spicy）
5 Tbsp tomato ketchup
5 Tbsp chilli sauce
1 Tbsp light soy sauce
1 Tbsp dark soy sauce
1 Tbsp kicap manis
5 Tbsp water or prawn stock
½ Tbsp vinegar (optional)
Use 5-6 Tbsp sauce mixture for each portion of noodles

| Chinese Herbal Chicken |

Today we’d like to share the recipe for a traditional comfort food - herbal chicken. This Chinese restaurant staple is usually cooked in aluminum foil parcels but for a healthier version we recommend cooking it in an oven or steam proof casserole, using the foil only to tighten the cover from the outside.

½ kampung chicken
2 shiitake mushrooms (fresh or dried), sliced
10g dried black fungus, soaked
4 cloves garlic, bruised
20g red dates, halved
10g dang shen
10g dang gui
3g ginseng
5g goji berries

Sauce:
1 Tbsp Yum Chums Umami powder
1 Tbsp light soy sauce
½ Tbsp dark soy sauce
1 Tbsp ginger juice
2 tsp sesame oil
¼ tsp white pepper
3 Tbsp Shaoxing wine

Mix all sauce ingredients except Shaoxing wine. Rub 2 Tbsp of the mixture all over chicken and marinate for at least two hours.
Add ½ cup water to remaining sauce and marinate the mushrooms, black fungus, garlic, red dates and herbs in a large oven or steamed proof casserole.
Place chicken on top of marinated ingredients, cover dish and secure cover tightly with aluminum foil.
Steam over rapidly boiling water for about 1 hour or slow cook in oven at 160C for about two hours.
Add the goji berries and Shaoxing wine in the last 5 minutes of cooking.

Following up from our last post on flavoured butters, here’s some simple ideas on how to add an extra boost of flavours to your daily cooking. Please read our post on flavoured butters below first!

| Cheesy Pull Apart Bread |
Crusty sourdough or plain white loaves, cut 3/4 way through in 1inch diamonds
Herb & Garlic Butter
Mozzarella cheese, grated
Bacon bits (optional)

Spread herb & garlic butter in the cracks of the bread and fill generously with the grated mozzarella cheese. Wrap loaf tightly with aluminium foil. Bake at 180C for 15mins, unwrap foil and continue baking another 5-10 minutes till the crust is golden brown. Serve immediately.

| Tandoori Inspired Roasted Chicken |
Chicken whole legs/ drumsticks/ breasts, bone-in or boneless
Yum Chums Rempah 101
Greek yoghurt
Fresh mint leaves and cilantro, finely chopped
Paprika for red colouring (optional)
Lime & Curry Butter

Marinate chicken with all of the ingredients except butter for at least 2 hours or overnight in the fridge. Take out to room temperature for 1 hour before cooking, coat with softened lime & curry butter. Roast or airfry at 180C, basting once or twice with the melted lime & curry butter.

| Grilled Mushrooms |
Fresh mushrooms of your choice, shiitake/ portobello work well
Umami & Chives Butter
Garlic, minced

Fill mushroom caps with minced garlic and top with softened umami & chives butter. Grill or airfry at 200C till mushrooms are tender and garlic is golden brown.
Alternatively mix sliced mushrooms with minced garlic and umami & chives butter. Grill or airfry till mushrooms are cooked and lightly browned.

| Pan-seared Salmon |
Salmon fillets
Herb & Garlic Butter or Umami & Chives Butter

Panfry salmon fillets to desired doneness and drizzle with melted butter of your choice. Serve over spaghetti aglio e olio or a bed of roasted vegetables.

People often say, “Butter makes everything taste better,” so why not take it to the next level with flavoured butter?

For today’s recipes we bring you three simple ways to make your own flavoured butter, also known as compound butters, with the bare minimum number of ingredients. These flavoured butters are an excellent addition to your kitchen, and have endless potential!

Umami & Chives Butter
30gm unsalted butter, softened
1tsp Yum Chums Umami Seasoning Powder
1tsp chives, finely chopped

Herb & Garlic Butter
30gm unsalted butter, softened
1tsp Yum Chums Italian Garlic Salt

Lime & Curry Butter
30gm unsalted butter, softened
1tsp Yum Chums Rempah 101 (original/spicy)
¼ tsp salt
¼ - ½ tsp lime juice
½ tsp lime zest, grated

Whip softened butter with seasonings till well mixed. Spoon the butter into small silicone jelly moulds or ice cube trays, or wrap in cling film and roll it into a log. Chill in the refrigerator till firm.

Suggestions for use include: drizzling over roasted veggies, basting it on roasted meats, topping it over steaks and grilled seafood or serving it on crackers and bread as snacks.

Time for a new product!

| Golden Milk Spice Mix |

Golden milk (or ‘turmeric tea’ as it’s also called) has been revered since ancient times for the many health benefits and healing properties of its main ingredient, turmeric, combined with other beneficial spices like ginger, cinnamon, cloves and black pepper.

The secret of turmeric is curcumin, a compound that is a very strong antioxidant besides being an anti-inflammatory, antiseptic, anti-fungal, and anti-bacterial agent. Black pepper, which contains the compound piperine, is added to increase the absorption and efficacy of curcumin.

Our golden milk spice mix is carefully blended with selected matured turmeric, Bentong old ginger, Ceylon cinnamon, Balik Pulau cloves and Sarawak black pepper. Added to a cup of hot milk of your choice, this potent mix is both a delight to your taste buds and a boost for your health.

*Several studies and research have shown that golden milk may potentially provide the following health benefits:

- Reduce inflammation and joint pain
- Prevent cell damage and reduce risk of illness
- Boost immune system and protect against infections
- Support brain function and improve memory
- Lower cholesterol levels and reduce risk of heart disease
- Aid digestion
- Reduce the risk of cancer
- Lower blood sugar levels

*Information sources
https://www.healthline.com/nutrition/golden-milk-turmeric
https://www.medicalnewstoday.com/articles/324181

Medical caution : Please note that although golden milk may have health benefits, it is not a replacement for medical treatments. If you have a medical condition, please consult your doctor before consuming this product.

Available in jars of 70g. PM us now for more info or to place orders!

| Beef Rendang |

Happy 63rd National Day Malaysia! Selamat Menyambut Hari Kebangsaan to all our Malaysian friends and family!
To celebrate this meaningful day, we are showcasing an all-time favorite Malaysian dish, beef rendang, made easy by using our current best-seller, Yum Chums Rempah 101.

1 kg beef, cubed (Alternatively, substitute with chicken or pork)
50 gm Yum Chums Rempah 101
2 pandan leaves, tied into a knot
2 inch galangal, sliced thickly
2 big onions, sliced
250 santan + 250ml water
2 tamarind slices
6 kaffir lime leaves, sliced finely
1 turmeric leaf, sliced finely
½ cup toasted kerisik

Mix rempah powder with 100ml water.
Sauté pandan leaves, galangal and onions till soft.
Add in rempah paste and fry till oil separates.
Add beef and fry till it shrinks.
Add diluted santan and tamarind slices.
Simmer till beef is tender, adding water if necessary until a thick gravy forms.
Discard pandan leaves and galangal.
Add kerisik, lime and turmeric leaves.
Season with salt and gula melaka to taste.

@ Penang Island

Check out our first seafood recipe! 🤩
| Seafood Biryani |

3 cups Basmathi rice
4 cups water
50gm Yum Chums Rempah 101 (original), mixed with 100 ml water to form a paste

1 onion, quartered
Thumb size ginger
5 cloves garlic
½ cup cashew nuts
½ cup raisins
2 leaves pandan
1 tomato chopped
2Tbsp Yum Chums umami seasoning

½ cup mint leaves
¼ cup chopped cilantro
1 red chilli, sliced
1/4 cup fried shallots

-Seafood-
Prawns, squid rings, fried fish fillets
(Marinate fish fillets with salt and turmeric powder and fry till crispy. Set aside to add to cooked rice)

Sauté rempah paste in ½ cup oil.
Add prawns. Fry till prawns turn pink.
Add squid rings. Stir till mixed. Remove from pan and set aside.
Blend onion, ginger and garlic. Add more oil to pan if necessary. Sauté blended aromatics with pandan and chopped tomato till fragrant.
Add cashew and raisins and fry for another minute.
Add rice, water and umami seasoning
Simmer covered till almost dry.
Add in cooked prawns and squid. Stir to lightly mix into rice.
Cook for another 3-5 minutes.
Turn off flame and keep covered another 10-15mins to fluff up the rice.
Stir in fried fish fillets and garnish with mint leaves, cilantro, chilli and fried shallots before serving.

•Recipe inspired by Agnes Khaw• @ Penang Island

Final release of our beverage trio!

| Masala Chai |

This spiced tea is a carefully crafted mix of black tea with a wide array of spices and herbs, creating an intensely aromatic burst of flavours in every sip. It is a delightful balance of delicious and healthy as all the ingredients are prominently known for their health boosting and healing properties. In particular, ginger, cardamom, cinnamon, cloves, and black pepper are beneficial in combating inflammation and aiding in digestion. For this infusion, we added lemongrass and holy basil to provide a delicate spin on the traditional recipe.

Available in packs of 10s and 20s teabags. DM for more info or to place orders! @ Penang Island

Presenting tea number two!

| Teh Halia |

For our take on this local classic, we opted for Sabah black tea and Bentong ginger to create the perfect balance of smooth and spicy. Rest assured that our Teh Halia consists of purely dehydrated ginger and tea leaves, without any added sweeteners or flavour enhancers. This beverage will indulge your senses while warming your body and calming your mind. It is the best option to kickstart your day or to give you a quick midday boost. Enjoy it as is or with milk and sugar.

Available in packs of 10 or 20 teabags. DM us now for more info or to place your orders!

@ Penang Island

| Merry Mint |

If you loved our seasoning powders, you are in for a treat! Yum Chums proudly presents Merry Mint, our first original infusion blend! This is the first of three handcrafted beverages that we will be releasing, so there’s something for everyone!

Merry Mint is a signature blend of organically home-grown mints with citrus, lemongrass and ginger. These three flavour additions provide a tangy, herbal aroma to the crisp, cooling sensation of a classic mint infusion. It is perfect served chilled on a hot tropical afternoon or as a warm tea to soothe a sore throat.

Available in packs of 10 or 20 teabags. DM us now for more info or to place orders! @ Penang Island