A: AYAM™ products are manufactured in state-of-the-art facilities that meet the highest international standards with worldwide-recognized certifications and are certified ‘Halal’.
HACCP MS 1480:2007: The optimum system of preventive controls and most effective process to protect against food contamination.
ISO 9001: 2008 QMS: A quality management system to deliver a consistent top quality to consumers.
Halal MS 1500:2009: strict supervision and certification from JAKIM Malaysia.
Other Halal certifications are issued by official certification bodies recognized by JAKIM.
A: AYAM™ value our resources and environment, and believe that the whole product should be used in the process to limit waste. As part of this commitment, we are engaged in a long term production program to reduce waste and carbon footprint.
For our coconut range: our factory process the whole coconut (water, oil, milk and cream) and the only waste, the coconut shell, is collected and used for the burners to replace usual fossil energy, such as oil or gas.
We minimize packaging and work mostly with simple packaging material like tin, glass or paper, which are 100% recyclable.
A: We are pleased to confirm that no chemicals are sprayed on the coconuts plantations.
A: How many coconuts is one can equivalent to?
A: Contrary to the name, Coconut Milk and Cream contain no milk or cream. Due to the white, opaque appearance of the coconut extract, it is called a “milk” and “cream”, but contains no dairy products at all. The only Coconut product that contains milk is the Coconut Milk Powder, which contains a milk protein (sodium caseinate).
A: Being a 100% natural product the Coconut Milk and Cream have a low solidifying temperature of around 14°C, so if the temperature falls below this, the contents may solidify. This does not affect the quality of the product, and does not mean that the product has curdled. Simply sit the closed can in a bowl of boiling water to bring back to a liquid state, and shake before opening. Alternatively, you can simply spoon the solidified milk or cream into your dish. Coconut Milk is best stored in a pantry, or a dark cool area out of the sun, to keep it in a liquid state.
A: Coconut milks and creams are not always plain white but can have a slightly grey shade, which can be corrected by adding chemical whitening agents. Being 100% pure and natural, and free from whiteners, AYAM™ Coconut Milk and Cream may have a slightly off-white colour.
A: Coconut Milk or Cream is not the watery liquid inside the coconut. To obtain milk or cream, the coconut is peeled and its flesh cut into pieces before being crushed. The extract obtained is boiled, homogenised, filtered, canned and sterilised. For cream, the process is carried on for longer, which makes it more concentrated.
A: AYAM™ Coconut Cream can be used to give a thicker consistency or to add a final creamy touch to a dish. Coconut milk is particularly suitable when cooking light curries or thinner gravies.
A: The fat found in Coconut Milk and Cream is a saturated fat, but unlike most saturated fats it is comprised from Medium Chain Triglycides. Coconut Milk and Cream is a rich source of lauric acid, which can also be found in cow’s milk, goat’s milk and human breast milk. Lauric acid is converted by the body into a substance called monolaurin, which strengthens the immune system. As with all other good fats found in avocadoes, nuts and seeds, we should only consume fats in moderation to achieve a healthy and balanced diet.
A: Each can of Thai Satay Sauce contains a stalk of lemongrass. This should be left in the sauce during cooking, and removed before serving. Cooking the satay sauce with the stalk of lemongrass will allow the flavour to infuse into the sauce, giving it a distinctly Thai taste. Much like a bay leaf or curry leaf, you should remove before serving as it is too strong to eat.
A: Yes, our Satay Sauce Mild, Thai Satay Sauce and Gado Gado Peanut sauce all contain Australian peanuts. For a nut-free satay, try AYAM™ Satay Seasoning which is nut free.
A: It’s best to avoid freezing, however it is ok to do so. When re-using all you need to do is to thaw and then refreeze.
A: As a guide, we would recommend that you use any of the one jar of sauces within 1 month of opening, and store in the refrigerator, which will keep it at its highest quality.
A: Our Asian sauces range has ‘no added MSG’ which means there is no MSG used or added on the ingredients or sub-ingredients used in the formulation. However, some ingredients like soya bean (which is used for the soya sauce fermentation) and yeast extract have naturally occurring Glutamic acid.
A: Both coconut milk and cream can be preserved in fridge for 3 days or in the freezer for 30 days, once those are transferred to the other containers.
A: ALL AYAM™ products do not contain any GM ingredients (GMO Free).