From our kitchen AFC Recipe’s

From our kitchen AFC Recipe’s

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Recipe Index Side Dish :

1 2

Aborrajados------------------------------------ Mimosa (or Bangladesh) Salad------------ Main Course : Moroccan Fish--------------------------------- Chicken Biryani-------------------------------- Creamy rice with king prawns------------- Nyonya Curry Chicken----------------------- Arroz con Pato-------------------------------- BEEF STEW------------------------------------- Dessert Gâteau au yaourt----------------------------- Apple Cake------------------------------------- Lemon Blueberry Cake----------------------

3 4 5 6 7 8

9 10 11

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Aborrajados - Side Dish

By Carolina Ardila-EM Personal Care Sector Consumer Insights & Analytics Lead, Cons

Ingredients: 2 large ripe plantains yellow with black spots, for sweetness 200 g mozzarella cheese cut into thick slices Guava paste optional 1 cup all-purpose flour 1 tsp baking powder 1 tbsp sugar 1/4 tsp ground cinnamon optional 1 tsp vanilla extract optional 1/2 cup milk adjust as needed for batter consistency 1 egg A pinch of salt Vegetable oil for frying

Preparation Steps: 1. Peel the plantains and cut them into thick slices. Preheat a deep skillet with enough vegetable oil to submerge the plantains over medium heat. Fry the slices until golden on both sides, about 3–4 minutes per side. Remove from the oil and place on paper towels to drain excess grease. 2. Once the plantain slices have cooled slightly, use a fork or flat spatula to gently flatten each slice, taking care not to tear them. The goal is to create a small disk with enough surface area to hold the filling. 3. Prepare the batter by whisking together the flour, baking powder, sugar, cinnamon and vanilla (if using), and salt in a large bowl. Gradually add the egg and milk, stirring until the batter is smooth and thick enough to coat the back of a spoon. If the batter is too thick, add a spoon of milk. 4. Place a slice of mozzarella cheese, and guava paste (if using) between two flattened plantain slices, forming a sandwich. Press the edges gently to secure the filling. Repeat this process until all the plantain slices are used. 5. Dip each plantain sandwich into the batter, ensuring it is fully coated. Let any excess batter drip off before frying. 6. Heat the skillet with fresh oil over medium heat. Carefully place the battered plantains into the hot oil, frying in small batches to avoid overcrowding. Cook until golden brown on all sides, about 3–4 minutes per batch. Use a slotted spoon to transfer them to a paper towel lined plate. 7. Serve the aborrajados warm to enjoy the best texture and flavour. Why I Love Making this Recipe: Aborrajados hold a special place in my heart, as they are a cherished reminder of my childhood and the love my mom poured into every meal she prepared. Though I was born and raised in Bogotá, this dish from my mom's hometown of Cali always brought joy to our family. Despite her busy work schedule, she made sure to cook dishes that connected us to her heritage. Aborrajados, with their delightful blend of sweet plantains and savory cheese, were always a favorite. This dish not only complements a salty main course perfectly but also evokes memories of those precious moments spent in the kitchen with her.

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Mimosa (or Bangladesh) Salad - Side Dish By Lena Nikonova - EM Personal Care Sector Consumer Insights & Analytics Lead, Cons

Ingredients: • can of canned pink salmon • 6 boiled eggs

Preparation Steps: The salad is prepared by laying out the ingredients layer by layer 1 . Chop and place half a can of pink salmon as the first layer on a plate 2. Grate the whites of 6 eggs on top 3. Put mayonnaise on top, smoothing it out with a fork 4. Spread the second half of the can of chopped pink salmon in the next layer 5. Grate a small amount of cold butter on top 6. Grate cheese on top so that it covers the entire dish 7. Grease with mayonnaise 8. Cover the dishes with a layer of egg yolks , crushing them between your fingers as if you were salting 9. Enjoy! Why I Love Making This Recipe: This is my signature dish. I am the only one who cooks it in our family and I do it for every family holiday. My grandmother shared this recipe with me very long ago and every time I cook it, I think of her with warmth and love. This fish salad is very simple, but has such tender texture! In my family it’s our second favorite after Olivier salad 

• butter • cheese • mayonnaise

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Moroccan Fish- Main Course

By Galit Ben David - AFC Executive Assistant

Preparation Steps: 1. Put all the ingredients in a shallow pot except for half of the package of fresh coriander, water and spices. Cook while stirring for 10 minutes. 2. Add the water and spices and cook over low heat for 7 to 8 minutes, stirring occasionally, until the mixture thickens 3. Add the fish, cover with the sauce and arrange the remaining half package of coriander on top, close the pot with a lid and wait 20 minutes for the cooking to finish. you can add lemon slices on top of the fish.  Very important – the challah bread is an important component of serving, don't skip it. Bon appétit!

Ingredients: 3 red peppers 4 red dried peppers 10 garlic cloves, peeled 1 grated tomato 1 cup oil Large package of fresh cilantro 1 cup boiling water A tablespoon of salt a teaspoon of turmeric a tablespoon of red paprika a teaspoon of white pepper

Why I Love Making This Recipe: Every Friday, I prepare Moroccan fish not just because it's delicious, but because it brings me back to my childhood. It reminds me of the warm, fragrant Friday dinners at my grandmother’s house — she was born in Morocco, and her kitchen was always filled with the rich aromas of spices and love. Cooking this dish helps me feel connected to her and to our family traditions. It’s my way of keeping her memory alive and passing on a beautiful legacy.

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Chicken Biryani - Main Course Ingredients: 1 cup rice 1/2kg chicken 1 big onion, tomato

By Arunkumar Sundaram-PC Consumer Insights & Analytics Lead

Preparation Steps: 1. Saute all spices in Ghee and add onion, ginger garlic paste only be one slowly. 2. Once onion turns brown, add tomato, curd, mint, coriander leaves 3. Add chicken pieces and cook for 5-7 mins. 4. Add rice and appropriate amount of water (very important for biryani to come out nicely) 5. Add lemon juice, and pressure cook this for 3-4 whistles. 6. Once done, sprinkle ghee, coriander leaves. 7. Serve hot with boiled egg, onion-curd raita and some chicken fry! Why I Love Making this Recipe: For us, biryani isn’t just food—it’s an emotion. It’s that one dish that’s full of flavor, doesn’t need any sides, and always brings comfort. I’ve always loved a good biryani, and now my son does too, which makes it even more special to cook at home. The recipe might sound easy (but it’s not!), because getting the texture and taste just right takes some real precision—and that’s what makes it so satisfying when it turns out well. Whether it’s a family get-together or a celebration, biryani is a must. If we can, we make it at home; if not, we order from a place we trust.

2tbsp Ginger Garlic Paste Red chili, Coriander Powder Curd, Coconut Milk Ghee, Oil Mint, Coriander leaves Spices – cloves, cardamom, cinnamon and many more!

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Creamy rice with king prawns - Main Course . By Herreros, Bernardo-EM Adult & Feminine Care Sector Senior Marketing Manager

Ingredients: • 320gr of rice • 1.4 liters of seafood stock • 150ml white win • 8 King pranks • Half onion • Half red pepper • Half green pepper • Saffron • 8 King pranks • Olive oil

Preparation Steps: 1. Step 1: Heat some olive oil in a pan and sauté the green and red peppers along with the onion until they’re soft and slightly golden 2. Step 2 Add the saffron and pour in the white wine. Let it simmer for a few minutes until the alcohol has evaporated. 3. Step 3 Pour in the seafood stock and bring it to a boil over high heat. Once boiling, add the rice and cook according to the package instructions, usually 15–20 minutes, until the rice is tender and has absorbed the flavors 4.- In the last minute of cooking, add the peeled prawns. Once done, remove from heat and let the dish rest for 3 minutes before serving. 5.- Enjoy!!!

Why I Love Making This Recipe: (Add your personal note here)

When I prepare this recipe, my kids know it's a time for celebration. The grandparents, uncles, or close friends come over to enjoy a relaxed meal in the backyard and linger over a long, joyful conversation afterward.

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Nyonya Curry Chicken- Main Course By Michelle chin- EM Adult & Feminine Care Activation Manager

Preparation Steps: 1⃣ Prepare Paste : Blend all spice paste ingredients until smooth . 2⃣ Fry Shallots : Heat oil, fry sliced shallots till crispy . Set aside for garnish. 3⃣ Marinate & Fry Chicken : Marinate chicken with salt & turmeric powder, fry till half -cooked. Set aside. 4⃣ Cook Paste : In the same oil, sauté blended spice paste & chili paste over medium heat until fragrant & oil separates. Add cinnamon, star anise & curry leaves. 5⃣ Simmer : Add chicken, stir to coat. Add assam paste water (adjust consistency), and assam keping. Simmer on low heat, covered, for 30–40 mins until chicken is tender . 6⃣ Finish : Stir in coconut milk, gula Melaka, kerisik, salt & sugar. 7⃣ Garnish : Top with fried shallots & sliced turmeric leaves (optional).

Ingredients: Chicken & Paste: • 1 whole chicken (cut into pieces) • 6–8 tbsp dried chili paste • Salt & turmeric powder (for marinating)

Whole Spices & Others: • 1” cinnamon stick • 3 star anise • 1–2” gula Melaka (palm sugar) • 3–4 pieces assam keping • Assam paste (for consistency) • 2–3 tbsp kerisik (toasted coconut paste)

Blended Spice Paste: • 4 lemongrass stalks • 3 turmeric pieces • 2” ginger • 2” galangal (lengkuas)

• 200ml coconut milk (santan) • 3–4 sprigs fresh curry leaves • 1 turmeric leaf (optional) • Sugar & salt to taste

• 2 candlenuts • 6 garlic cloves • 1 large onion • 8–10 shallots • 1½” belacan (shrimp paste)

Why I Love Making this Recipe: This is my family & my favourite dish where we usually have it during Chinese New Year / celebrations. My mum have learnt this amazing recipe from my grandma. But as you can see, the recipe is complicated (with too many ingredients) so I can only cook it when my mum is around to direct me. Hope that one day I’m able to master this dish and make it myself so I can cook this amazing dish for my friends in SG! 

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Arroz con Pato - Main Course

By Gracie Zoeger EM Personal Care Sector Consumer Insights & Analytics Lead, Comm

Ingredients: • 4duck legs • 1/2 cupoil

Preparation Steps: 1. Begin by pricking the skin of the duck legs with a fork or small knife and seasoning them well with salt and pepper. Fry the duck legs in some cooking oil in a large pot, turning on all sides until browned. Transfer to a plate and set aside. 2. In the same pot add a little more oil if necessary and sauté the onion until just translucent, then add the garlic, chopped yellow pepper and coriander and stir it all together under medium heat for a couple of minutes to soften. 3. Pour duck broth and the beer and bring to a simmer. 4. Add the duck legs in the pan and cook everything on medium-low for about 35 minutes. 5. After the 35 minutes take out the chicken legs in a separate dish and cover to keep warm. To the pan add in the rice, peas, cubed carrot, yellow pepper and chopped spicy pepper and simmer on low for another 15-20 minutes until all the ingredients have become tender. 6. Serve the rice and vegetable mix alongside the duck leg, garnishing everything with thin strips of yellow pepper. Why I Love this Recipe: This is the plate a eat every year in my birthday day. This plte bring me childhood memories as I live in the north of Peru and this is a very typical plate from that region.

• 1 cup onions chopped • 3 cloves garlic minced • 3 tablespoons yellow pepper ground • 1 cup cilantro ground • 4 cups duck broth • 1 Bottle of beer • 3/4 cup peas • 1/2 cup carrots cut into cubes • 2 red peppers chopped • 1 yellow peppers cut into strips • 3 cups rice • salt • pepper

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BEEF STEW - Main Course By Kumprechtova, Lenka- Life Cycle Mgmt Specialist

Preparation Steps: Heat the oil in a pan. Season the beef cubes with salt and pepper and coat them with flour, shaking off the excess. Fry the cubes on oil until browned on all sides. Don't crowd the pan and cook them in batches if necessary. Transfer the meat into a large cooking pot. Add the shallots, carrots, turnips and celery into the same pan and cook over medium high heat for about 8 minutes. Remove the vegetables and put them in a large bowl with a lid on. Put the butter into the pan and sauté mushrooms for approximately 5 minutes. Transfer them to the vegetables. Pour the wine into the pan together with the beef stock and tomato paste. Cook for 5 minutes and add the mixture to the meat in the cooking pot. Put the bouquet garni and garlic into the cooking pot. Bring the meat to boil, cover, and simmer for about 45 minutes. Add the potatoes together with the reserved vegetables and continue cooking until the meat is tender and the vegetables soft. Add the peas and cook for another 5 minutes. You can also add sugar if the stew is too sour.

Ingredients: 600 g beef chunk (cut into 1-inch cubes) 6 shallots (quartered) 4 carrots (peeled and cut into thick slices) 3 turnips (peeled and cut into thick slices) 1/2 celery root (cut into pieces) 250 g mushrooms (thickly sliced) 400 g potatoes (quartered) 3 tbsp peas

1 l beef stock 1/2 l red wine 200 ml tomato paste 2 tbsp butter 1 bouquet garni 2 cloves garlic (minced) oil flour

sugar (optional) salt and pepper

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Gâteau au yaourt- Dessert By Claudia Torres- EM Adult & FC Sector Senior Marketing Manager

Ingredients: • 1 cup pf yogurt (glass jar) • 2 cups of flour • 2 cups of sugar • ½ cup pf olive oil • 1 cup of yeast • 3 eggs • 1 sachet of vanilla sugar

Preparation Steps: 1. Mix the ingredients 2. Prepare a pan (grease it) 3. Pre-heat and then turn the oven up to 180°C. 4. Bake for 25 min 5. Decorate 6. Enjoy a super moist and delicious yogurt cake . Why I Love Making This Recipe:

It’s a very simple recipe, but absolutely delicious! We usually make it as a family with my little nieces and enjoy it together on our birthdays. "The recipe originally comes from Paris, from the grandparents of my brother-in-law, who is French. They were bakers."

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Apple Cake - Dessert

By Marta Embid- AFC Product Development Team Leader

Ingredients: 4 eggs 150g butter ½ glass of milk 4 tablespoons of flour 6 tablespoons of caster sugar 4-6 apples (pink lady, royal gala, fuji, pippin) Apricot or peach marmalade

Preparation Steps: 1. Preheat the oven to 180°C (350°F). 2. Grease a cake pan with butter and sprinkle with bread crumbs. 3. Crack the eggs into a bowl, add sugar, and stir until well combined. 4. Put butter and milk in a microwave-safe container or saucepan. Gently heat until the butter is melted. 5. Pour the melted butter and milk mixture into the eggs and sugar. Stir until everything is mixed. 6. Sieve the flour into the bowl. Stir again until you have a smooth batter (use a manual blender if desired). 7. Peel the apples, remove the core and seeds, and slice into thin half-moon shapes. 8. Arrange the apple slices in concentric layers in the prepared pan, completely covering the bottom with several layers. 9. Pour the batter over the apples in the pan. The apples will float to the top. 10. Bake for 30 minutes or until a fork or toothpick comes out clean when inserted in the centre. 11. Leave to cool and coat with apricot or peach marmalade. 12. Let it cool in the fridge for a few hours or better for the next day. Why I Love Making this Recipe: Honestly, it’s basically my family’s secret weapon: my mum’s been making it for 50 years so it’s practically required eating at every family get-together and celebration! My grandparents grew apples, so we were always up to our ears in them (goodbye, food waste!), and now with two apple trees in my garden, I transform into a weekend cake machine from September to October. The best part? You genuinely can’t mess it up—it’s delicious, light, quick to throw together, and a guaranteed crowd-pleaser. I’ve lost count of how many times I’ve handed out the recipe—sharing is now part of the tradition!

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Lemon Blueberry Cake - Dessert By Kutlwano Tshetlhane- Head of Marketing Adult & Feminine Care

Ingredients: Cake :

Preparation Steps: Prepare the cake:

1 ½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ cup unsalted butter, softened 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 1 tablespoon lemon zest ¼ cup lemon juice ½ cup sour cream 1 cup fresh blueberries Cream Cheese Icing: 2 cups powdered sugar 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 cup cream cheese, softened ½ cup unsalted butter, softened

Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, lemon zest, and lemon juice. Gradually add the dry ingredients to the wet mixture, alternating with sour cream, until just combined. Gently fold in blueberries. Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Prepare the cream cheese icing: In a bowl, beat the cream cheese and butter until smooth. Add powdered sugar, lemon juice, and vanilla extract. Mix until well combined and creamy. Why I Love Making this Recipe: Baking is a fun activity I enjoy with my kids, and Lemon Blueberry Cake is extra special to us. It was the first cake we ever baked together. Every time I see or smell this cake, it brings back happy memories of us laughing, mixing batter, and making a mess in the kitchen. This cake reminds me of those sweet moments and the joy we shared, which is why I love it so much

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