Try These Delicious Recipes With Dairy Champ Creamers Today!

  • 15 Jun 2020

What is the first thing that comes to your mind at the mention of Dairy Champ?
Most of you would probably answer tea/coffee or other beverages prepared using the popular creamer brand.

But Dairy Champ creamers can make a whole lot more than just cups of tea, coffee, and other beverages. Dairy Champ creamers on your curry, rendang, mutton, kurma, and even pastas, if you like – work wonders! It enhances the aroma, texture and taste of your dishes, as well as the sauces.
Here, we share with you, some recipes that uses Dairy Champ creamers, such as Spicy Minang Prawn Pasta, Creamy Spicy Beef, and Creamy Salted Egg Chicken Kurma, which are fast and easy to make, and certainly tasty enough to satisfy your tummy.


Spicy Minang Prawn Pasta

Preparation time: 30 minutes
Serving size: 1 serving


200g spaghetti 
3 tbsp minced sambal minang
(shallots, garlic, red chillies, green chillies, bird’s eye chillies, anchovies)
245ml Dairy Champ Evaporated Creamer
15g Portobello mushrooms
2 tbsp olive oil
1 tsp chopped garlic
3 prawns


Heat the pan, add the oil and fry the shrimp until cooked. Put aside. Add olive oil, sauté chopped garlic and Portobello mushrooms.  Add minced sambal paste, stir well and then add Dairy Champ Evaporated Creamer. Lastly, add the pasta, stir well and then serve with fried shrimp. And there you have it – a pasta like no other as the East meets West – made even better with the use of Dairy Champ that gives the creaminess of the pasta sauce an extra boost!

Creamy Salted Egg Chicken Kurma

Preparation time: 45 minutes
Serving size: 1 serving


5 garlic seeds
20g shallots
1 inch ginger
4 tbsp date powder
2 cups Dairy Champ Evaporated Creamer
200g chicken breast
50g cubed potatoes
50g carrot
2 salted egg yolks (egg yolk only)
30g butter
100ml water


Add butter to a saucepan, let the butter melt and add the dry ingredients. Cook it to make a paste. Add date powder and stir well. Then, add water. Add potatoes and carrots. Cook it for a while then add the chicken breasts. Let it all cook together.  Next, add Dairy Champ Evaporated Creamer and bring it to a boil. Finally, add the salted egg yolks and stir well. Next, enjoy the creamy and aromatic dish, made possible by Dairy Champ!

Creamy Spicy Beef

Preparation time: 45 minutes
Serving size: 1 serving


200g spaghetti
50g smoked beef, sliced thinly
10g bird’s eye chilli
220g shallots
20g garlic
30g lemongrass
25g turmeric
30g ginger
5g tamarind slices
1 starfruit, sliced into stars
300ml Dairy Champ Evaporated Creamer
5g turmeric powder
150ml water
salt to taste
sugar to taste

Ingredients for Paste:

bird’s eye chilli


Heat the pan, add the oil and stir in the paste. Add Dairy Champ Evaporated Creamer and stir until it starts boiling. Add turmeric powder and tamarind slices. Add water, salt and sugar.  Once boiled, add starfruit slices and smoked beef. Serve with spaghetti. Dairy Champ Evaporated Creamer balances the texture of the sauce, beef and gives you just the right amount of spiciness, for that extra “kick” you crave for, in the kitchen!

Besides savoury dishes, Dairy Champ creamers are perfect for desserts too. If you are looking to satisfy your sweet cravings, which is not too much of a hassle to make, then the Bandung Crème Brulee with Dairy Champ Evaporated Creamer fits the bill perfectly!

Bandung Crème Brulee

Preparation time: 1 hour
Serving size: 2–3 servings


50ml Dairy Champ Sweetened Creamer
300ml Dairy Champ Evaporated Creamer
30g sugar
½ vanilla bean
6g gelatine
10ml water
2.5g rose flavouring
1.25g food dye


Mix the water with gelatine until it dissolves, then set it aside. Heat the evaporated creamer, sweetened creamer, sugar and vanilla bean. Once the sugar has dissolved, add the dissolved gelatine. Stir over a low heat until everything has dissolved, then add the flavouring and food dye. Cool and then add mixture to desired moulds.
These are just some of the culinary wonders you can whip up with Dairy Champ range of products. For more tips and examples, head to its Facebook page at today.

Cover image credits: Little Spice Jar, Unilever Food Solutions and Flickr

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