I Love S&P Santan Cooking Class

    Malaysia is a country well-known for its diversity in terms of culture and religion. It is well reflected in our food offerings and thus we are blessed with so much great food in Malaysia. Most of our nation’s favourite dishes such as nasi lemak, rendang and nasi dagang are so delicious and creamy due to the liberal use of coconut milk and various spices.

    Hence, it is really important for us to use good quality coconut milk that is 100% natural without any form of preservatives or artificial colourings.
    One such reliable coconut milk brand name in Malaysia is S&P Santan. S&P Santan is the pioneer is coconut milk powder manufacturing in Malaysia since 1983. It is also the largest producers of coconut milk powder with presence in 40 countries worldwide. Being ISO and halal certified, S&P is also a trusted household name.
    Some of their products such as the S&P Santan instant coconut milk powder is very convenient and hygienic as it is being sold in sachet form for 1 – 2 times usage only. It is available in a few variants such as original, omega, pandan, dairy free, dessert, cold soluble, sugar free etc. It offers stable and natural coconut flavour for our everyday cooking.
    Low Fat Desiccated Coconut
    Coconut Milk Drinks

    I like how all the products taste just like fresh coconut milk, making it perfect for any recipes that requires real and authentic coconut flavours. Best of all, S&P’s coconut milk products are cholesterol free!
    After learning so much about S&P’s products, I was really excited to attend their I Love S&P Santan with Chef Andri cooking class at the FFM facility in Sungai Buloh. I like the choice of venue as the FFM cooking facility is sparkling new and very well equipped. This venue is open for rental too! Contact [email protected] or 03-61457888 for enquiries.
    We were divided into a few groups and I partnered KY. We named ourselves as “kampung utara” as I come from kampung while he comes from Penang.
    Chef Andri Hadi provided recipes and offered tips, tricks and all the important steps during his live demonstration. We were going to whip up a wholesome 3-course meal using S&P coconut milk powder and other products from FFM.
    The first course that we were going to cook is the Spinach Broccoli Coconut Soup.


    50gm fresh baby spinach
    100gm fresh broccoli, cut into florets
    25gm butter
    ½ red Bombay onion, chopped
    2 nos garlic, crushed
    2 cups vegetable stock
    50gm S&P Santan Instant Coconut Cream Powder
    pinch of salt
    pinch of nutmeg poweder
    pinch of white pepper powder
    Preparation & Method of Cooking:

    1)Rinse fresh baby spinach leaves, shaking off excess water. Melt butter in large sauce pan t medium heat. Add onion and garlic, saute for 3 mins of until tender.
    2)Add vegetable stock, let boil and add broccoli. Put heat at low temperature and simmer for 3 mins or until broccoli is tender. Add fresh baby spinach and cook till just soft. Let cool for a while.
    3)Using a food processor, process soup until smooth. Return soup to sauce pan and place over medium heat.
    4)Add S&P Santan Instant Coconut Cream Powder, nutmeg powder, and white pepper. Bring to gentle simmer. Ladle into cups and served with Massimo Wheat Germ garlic bread.
    The last step was to add S&P Santan Instant Coconut Cream Powder, nutmeg powder and white pepper powder. The Instant Coconut Cream Powder is so easy and convenient to use because you can just add it into your cooking without diluting it first. The 50gm sachet is just nice for one time use. It also fits into our busy schedule as Citygal often need to prepare dinner within half an hour.
    KY and I were so proud of our “labour of love”. It was my first time making a soup dish and surprisingly it was so easy!
    The soup was so rich and creamy and went really well with Massimo Wheat Germ garlic bread. It is a good vegetarian choice too.
    Next, our main course was the Baked Cajun Chicken Wings. You will need:

    For marination:
    3 pairs chicken wings
    1 teaspoon Krystal Pure Sunflower Oil
    2 teaspoon Cajun Spice
    1 teaspoon chopped fresh curry leaves
    pinch of salt

    For coconut pandan cheese sauce:
    2 tbsp butter
    1 tbsp Blue Key Superfine Flour
    2 cups vegetable stock
    50gm S&P Santan Pandan Coconut Cream Powder
    2 tbsp grated cheddar cheese
    pinch of nutmeg powder
    pinch of salt
    Preparation & Method of Cooking:

    1)Clean chicken wings and marinate, keep chill for 30 minutes
    2)Meanwhile, preheat sauce pan with low to medium heat and put in butter. Let it melt and add Blue Key Superfine Flour. Mix well with a balloon whisk until smooth.
    3)Add in vegetable stock, whisk well and add in S&P Pandan Santan Coconut Cream Powder, whisk until warm but not boiled.
    4)Add in nutmeg powder, grated cheddar cheese and grated parmesan cheese, stir well until thicken. Turn off heat and put aside.
    5)Preheat oven to 170C and preheat frying pan with medium heat and seaf the marinated wings until golden brown.
    6)Put seared wings on oven tray and bake for 15 mins.
    7)Spread coconut pandan cheese sauce on plate and arrange the baked wings, sprinkle grated parmesan cheese on top.
    Ta-daa! The baked Cajun chicken wings were spotted with a thin layer of crunchy, golden crust that locks in the juices of the chicken and the flavours of the seasoning. The creamy coconut pandan cheese sauce is like the perfect rendition of East meets West. The coconut milk with pandan flavour provides creaminess and a fatty mouth feel making it a perfect base for a ‘cheese’ sauce.

    So far. I have only seen one brand that is S&P with their products available in Omega and Pandan flavour which is suitable for health conscious consumers and those who prefer a more diverse flavour in their cooking.
    Chef Andri Hadi was the judge of the day and he gave his comments on the dishes cooked by different groups. That was us looking really nervous.
    Our sweet ending came in the form of Cavendish Coconut Fritters. The ingredients needed are as follows:

    •1 Cavendish banana, peeled and sliced to 3
    •2 cups Seri Murni Cooking Oil for deep frying

    •1 cup Blue Key Self Rising Flour
    •1/4 teaspoon bicarbonate of soda powder
    •1 cup soda water

    Dry Coating:
    •1 cup S&P Santan Sejati Desiccated Coconut
    •1 cup Blue Key Superfine Flour

    Caramel Sauce
    •1/2 cup brown sugar
    •1 tablespoon cooking cream
    •50 gram butter
    •1 drop Star Brand Artificial Banana Flavor

    •fresh mint leaves
    •toasted dessicated coconut-sprinkle
    •vanilla ice-cream to serve
    Preparation & Method of Cooking:

    1)Preheat sauce pan at medium heat to make caramel sauce, stir the sugar, cream and butter, stir well for 4-5 minutes for until smooth. Then drop Star Brand Artificial Banana Flavour and stir well.
    2)Sift the Blue Key Self Raising Flour and bicarbonate of soda into a bowl. Whisk in soda water until smooth.
    3)Spread S&P Santan Sejati Desiccated Coconut and Blue Key Superfine Flour over separate plates.
    4)Preheat saucepan at medium heat with Seri Murni Cooking Oil. Roll 3 pieces of banana in flour and shake off excess. use bamboo stick and dip in batter, then roll in desiccated coconut to coat.
    5)Carefully add to the oil. Cook for 1-2 minutes or until golden. Transfer to a plate lined with paper towel.
    6)Spread the caramel sauce over a serving plate and arrange the fried bananas, put vanilla ice cream at side and garnish with fresh mint leaves and sprinkle toasted desiccated coconut.
    It was also my first time preparing a dessert. I hope that I can replicate this at home to satisfy Citygal’s sweet tooth.
    I like how the desiccated coconut comes in such a convenient pack and with longer shelf life. It really saves us a lot of time in going to the market, getting a pack of desiccated coconut each time we need it.
    The ladies from Didadee Sdn Bhd ( Malaysia’s official weibo agency) won the cooking contest and walked away with attractive prizes. We did not win but we had fun nonetheless.
    It was fun cooking with my “wife”. So many of our followers said that we are really ”secocok”. What do you think?
    If you enjoy cooking, remember to share your creative cooking recipes using S&P Santan products and stand a chance to win fabulous prizes!!

    All you need to do is:
    1. Like www.facebook.com/SPISantan
    2. Post your most creative recipes using Santan products together with a photos of the foods or drinks of your creation
    3. Participant with the most likes for their recipes post shall win
    4. Stand a chance to win more than RM 1900.00 worth of attractive prizes.

    Grand prize:
    RM 300.00 worth of shopping voucher, branded cooking sauce pot (worth RM 548.00) and Santan® goodies bag (worth RM 50.00)

    Second prize:
    RM 200.00 worth of shopping voucher and Santan® goodies bag (worth RM 50.00)

    Third prize:
    RM 100.00 worth of shopping voucher and Santan® goodies bag (worth RM 50.00)

    Consolation prizes:
    10 X S&P goodies bag (worth RM 50)

    Contest Terms & Conditions:

    Please refer to:

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