NEW READY-TO-EAT RANGE MARKS MALAYAN FLOUR MILLS BERHAD’S 60TH ANNIVERSARY

 

The debut of ready-to-eat (RTE) Sate Ayam, Ayam Masak Merah, Ayam Kicap and Ayam Kam Heong mark the 60th anniversary of Malayan Flour Mills Berhad (MFM).

 
Established in 1966, MFM began as Malaysia’s first modern flour mill in Lumut, Perak. Today, MFM’s vast business interests span flour milling, poultry integration and aquaculture. Its foray into the RTE product segment is part of the company’s focus on innovation, sustainability and maintenance of product quality.

 
Executive Deputy Chairman and Managing Director Teh Wee Chye said MFM’s forward-looking venture is in sync with its commitment in supporting the country’s food security through resilient, safe and dependable food production.

At the recent 60^th Anniversary and RTE launch event, chef Fikree Aznan demonstrated the ease and convenience of MFM’s RTE product range.
Designed for modern, time-constrained consumers, the RTE products are protein-rich, and can be prepared within minutes using oven, microwave or airfryer.

The charcoal-grilled Sate Ayam (chicken satay) tastes delicious; richly marinated with turmeric, lemongrass and spices leaving the chicken pieces tender and juicy. Each RTE pack contains 20 skewers and includes the quintessential peanut gravy.

 
We also like the Malay-inspired Ayam Masak Merah and Ayam Kicap. Both boast bright, punchy flavours and should emerge as surefire crowd-pleasers. Likewise, the Chinese-inspired Ayam Kam Heong flaunts big, bold and tantalising accents. All the RTE offerings are also Halal-compliant.

NOBO MAKES SOY MILK TRENDY AGAIN

 

Food meets fashion in a launch to mark the arrival of NOBO soy milk in Malaysia, bringing with it a fresh take on one of Asia’s most familiar staples.

Created by the team behind OATSIDE, NOBO sets out to rethink soy milk for a new generation who cares as much about clean labels as it does about taste and texture.

Founder Benedict Lim shared the thinking behind the product: a meticulous search led them to non-GMO, high-protein soybeans sourced from Canada, chosen for both flavour and nutritional quality.

By packing more soybeans into each serving through their double extraction method, NOBO achieves a creamier consistency and higher protein content without relying on gums, emulsifiers, oils or protein powders. The result is a pared back formulation leaning into the soy’s natural richness.

Each pack delivers 4.2g of protein per 100ml — roughly double that of conventional packaged soy milk, and about 40% more than dairy milk— while keeping sugar levels below 5g per 100ml. A flash-cooling technique also helps dial down the often polarising “beany” aftertaste, giving the drink a cleaner, more approachable profile.

Soybeans have long been a cornerstone of Asian diets, prized for their complete amino acid profile, fibre and healthy fats. NOBO’s approach feels like a modern reset; retaining the nutritional integrity of soy while refining its flavour for contemporary palates.

NOBO stands out with a smooth, lightly roasted note and a natural soy creaminess compared to its shelf-stable counterparts. For those looking for a twist, the NOBO Almond Soy blends the same base with finely ground dark-roasted almonds, adding a subtle nuttiness without overpowering the drink.

True to its minimalist ethos, NOBO teamed up with Vietnam-based label CHAUTFIFTH to create a playful, soy bean-shaped handbag — a functional statement piece available in limited quantities online.

Closer to home, NOBO also partners with heritage name Fung Wong Biscuits and contemporary bakehouse Floccus Floccus to reimagine local pastries through a soy-forward lens. 

The limited-edition creations will be available until 12 April, offering a taste of how NOBO soy milk can elevate everyday flavours. Some of the outstanding creations include Gem Bites, Mochi, Thousand Layers and Soy Silk Curd.

NOBO soy milk will roll out across major retailers and e-commerce platforms nationwide, in both 180ml and 1L packs, heralding the start of a new chapter for plant-based drinks in the region.

For more information, visit https://noboworld.com/ or follow @nobomilk on IG.

 

SMART 'A-LAC' TIPS TO BOOST ENERGY AND IMMUNITY

Too much of a good thing can be bad. In Malaysia, the endless rounds of festivities inevitably will take a toll on us. Upon returning to our daily routine, the feeling of lingering tiredness, omnipresent bloating and being on edge prevails even though life is supposed to be celebratory.
 

RESTORE YOUR ENERGY

To support energy levels and help the body cope with fatigue, Cynthia Jetan, Consultant Nutritionist at LAC Malaysia suggests simple habits to help stabilise energy: consistent mealtimes, adequate protein intake, and slow-release carbohydrates like oats, brown rice, sweet potatoes, and legumes.
 
“Complement those practices with LAC Activated Zhi Energy; its Lingzhi and Cordyceps formulation helps to boost vitality and energy as well as coping with stress.
 
Cynthia added “Persistent energy dip occurs because the body’s energy pathways are under strain. LAC Activated Zhi Energy supports those pathways by restoring focus without overstimulation.”
 

DETOX YOUR LIVER

All those heavy festive meals, late nights, and alcohol intake undoubtedly will strain the liver, causing fat build-up hence affecting digestion and energy levels.

When the liver is under pressure, the body is slower to process nutrients, thus you’d feel lethargic and ‘heavy’. To counter that, try LAC Activated L.Pro, a TCM blend formulated to support liver health and function.

LAC Activated L.Pro helps to improve fatty liver conditions and support the liver function in processing nutrients and metabolic by-products more efficiently. This in turn generates better energy and overall wellness.

GOOD GUT FEELS

Gut health also deserves your attention. Remember to consume Probiotics daily to support digestive balance. LAC Probiotic Complex features different CFU strengths (up to 100 billion CFUs), in capsule, jelly and powder forms enabling individuals to choose the desired level of support.

Simple steps like drinking enough water, eating fibre-rich foods, and allowing ample time between richer meals instead of grazing continuously throughout the day are good habits to maintain.

LEVEL UP ON ANTIOXIDANTS

You can also build antioxidant habits through food by eating more colourful fruits and vegetables, in addition to everyday staples like turmeric, ginger, and tea.
 
“Supporting antioxidant defences helps the body cope during socially demanding periods,” Cynthia explained. “Level up your body’s natural defences during high-demand periods with LAC Masquelier’s^® French Pine Bark Extract.  Rich in oligomeric proanthocyanidins (OPCs), the supplement is known to be up to 20 times more powerful than Vitamin C in antioxidant capacity.

“LAC Masquelier’s^® French Pine Bark Extract supports the body’s antioxidant defences against free radicals generated during prolonged stressful times which can contribute to cellular strain.”

While it’s tempting to detox, cleanse, or drastically restrict food after weeks of indulgence or disrupted routines, be mindful aggressive changes can stress bodily systems already under pressure. LAC Vegishield would be a practical and convenient way to boost your green intake as it is extracted from broccoli sprouts, kale, brussels sprouts and broccoli. Just mix a sachet into your favourite smoothie.

Cynthia said it’s better to rely on steady, gradual and realistic habits to help you recover. “Be resilient in supporting the body through seasonal changes. Wellness isn’t about hitting a reset button. It’s about staying steady through the rhythm you’re already living in.”

SIMPLY COOK-LAH! RECIPE BOOK LAUNCH

 
Recipes contributed by members of Soroptimist International Shah Alam (SISA) Chapter and their close associates were compiled and published into a book by SISA recently.

 
Titled Simply Cook-lah!, the recipe book was launched at Dapurku Café in Setia Alam. While waiting for the launch ceremony to start, we took the opportunity to sample some of the popular items found in the Dapurku menu.

 
Notable dishses include Nasi Ulam Goreng with fried chicken, fish crackers and salted egg, and sambal, and a piquantly spiced Mee Siam with shredded omelette. 

The Curry Laksa is another crowd-pleaser; the rich coconut milk and spiced broth a nice canvas to capture the myriad of textures found in the noodle dish. Standing in contrast is a refreshing Nyonya Salad with Watermelon on a bed of lettuce with a mild cincalok-infused dressing.

 
The event turned out to be an afternoon of good food, a reunion of old friends and the making of new friends. After a short speech by Fadzilah Yasin, President of SISA 2025/2026 (pix below), a simple unveiling ceremony showcased Simply Cook-lah! to invited guests.

 
It was a timely milestone to mark SISA's 30th Anniversary which had the ladies gathered cutting a cake to celebrate the occasion. A mini buffet featuring the specialities found in the book was laid out, effectively bringing the contents to life. Guests had a first-hand taste of the actual recipes such as Savoury Taufufa, Sourdough Cucur Udang, Terung Lawa and Pajeri Nenas Slough.

 
According to Fadzilah, Simply Cook-lah! comprised a collection of SISA members’ favourite recipes; each with its own story to tell. “Simply Cook-lah is also a celebration of heritage, friendship and the bringing of people together.”
 
Priced at RM55 per book, all proceeds from the cookbook sale will go towards SISA projects, CSR initiatives and community aid.
 
For more information on the recipe book, contact DapurKu Cafe, hp: 011-3311-3305. Address: VC G 5, Jalan Setia Murni, U13/51, 40170 Setia Alam, Selangor.