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Oriental Cuisine Magazine


Rainbow Energy Bowl


1 cup Country Farms Organic Rolled Oats
½ cup Greek Yoghurt
½ cup Fresh Milk
1 tbsp Country Farms Organic Chia Seeds
2 tbsp Country Farms Natural Wildflower Honey
2 tbsp Country Farms Goji Berries
(Soak in water for 3 minutes and drain)
1 pc Mango (Cut into cubes)
2 slices Pineapple
2 pcs Kiwi
20 pcs Blueberry


1. Put Country Farms Organic Rolled Oats, yoghurt and milk in a glass container. Mix well and keep in the fridge overnight.
2. Prepare a deep plate/shallow bowl, scoop the overnight oats and flatten it a little with the back of the spoon.
3. Arrange all the fruits and toppings with your own design, then drizzle Country Farms Natural Wildflower Honey on top. Lastly, sprinkle with Country Farms Organic Chia Seeds. Done.



Sweet and Sour Chinese Burgers


4pcs Lotus Bun / Wallet bun
2 pcs Beyond Burger Plant-Based Patties
4 pcs Grilled Pineapple Slices
Some Country Farm Organics Sacha Inchi Oil
Some Lettuce
Straw string to tie the bun

Sauce Ingredients
2 tbsp Chili Sauce
2 tbsp Tomato Ketchup
1 tbsp Country Farm Organics Apple Cider Vinegar
1 tsp Country Farm Organics Raw Cane Sugar
60ml Water
1 tsp Corn Flour + 1 tsp Water
Pinch of NQ Himalayan Rock Salt to taste


1. Pour some Country Farm Organics Sacha Inchi Oil into a non-stick pan, then pan sear the Beyond Burger Plant-Based Patties till both sides turn golden brown then set aside.
2. Pour all the sauce ingredients into the pan, then once the sauce starts to thicken, put in the Beyond Burger Plant-Based Patties to let the sauce coat the patties.
3. Steam the bun till soft, then place some lettuce at the bottom. Cut the Beyond Burger Plant-Based Patties into half, and stuff into the bun and lastly add a sliced of grilled pineapple.
4. Tie a simple knot to hold the filling in the bun.


Zha Jiang Charcoal Beef Noodles

Watch how to make this recipe here


1 pkt Country Farm Organics Binchotan Stick Noodles
4 tbsp Country Farm Organics Sacha Inchi Oil
200g Beyond Meat Beyond Beef Plant-based Ground
50g Diced Carrots
100g Diced Fresh Shiitake Mushrooms
100g Diced Yellow Onions
50g Diced Red Capsicum
50g Diced Green Capsicum
1 tbsp Bean Paste / Miso
2 tbsp NQ Classic Shiitake Mushroom sauce
1 tbsp Soy sauce
1 tbsp Dark Soy sauce
1 tbsp Corn flour + 1 tbsp Water
Shredded Spring onion for Garnish


1. In a wok, heat up the Country Farm Organics Sacha Inchi Oil and put in the Beyond Beef Plant-based Ground. Sauté for 1-2 minutes, then add in diced yellow onions and carrots. Cook till soft then add in fresh shiitake mushrooms.
2. Scoop the shitake mushroom sauce into the wok, and add bean paste, soy sauce and dark soy sauce. Stir fry for another 2-3 minutes over medium heat.
3. Put in the capsicums and drizzle cornflour mixture to complete the sauce.
4. Blanch the noodles in a pot of hot water till soften and serve it in a bowl, top off with a generous amount of topping and garnish with spring onion.

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