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Evaporated milk is where Carnation began: whole milk gently cooked down to concentrate its creamy richness.\u003c\/p\u003e\n\u003cp\u003eIn Malaysia and across Southeast Asia, evaporated milk is the creamy splash in teh C, kopi C and Hong Kong-style milk tea — many say the “C” stands for Carnation itself. In the UK, it is a pudding favourite, poured over fruit, trifle and crumble.\u003c\/p\u003e\n\u003cp\u003eIts smooth, rich texture gives drinks, sauces and desserts a creamy finish without needing fresh cream, and an unopened tin keeps happily in the cupboard.\u003c\/p\u003e\n\u003cp\u003eWhether you are making teh C or kopi C, Hong Kong-style milk tea, creamy curries and sauces or a classic pudding, Carnation Evaporated Milk is a must-have. 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It is a familiar Hong Kong café-style breakfast that is easy to put together at home.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMaling began in Shanghai in 1930\u003c\/strong\u003e, building its history around canned foods. Its luncheon meat has since become a familiar cupboard item in Chinese and Hong Kong cooking.\u003c\/p\u003e\n\u003cp\u003eThe savoury flavour works in plenty of simple meals. Slice it thinly for crisp edges, leave the pieces thicker for a softer centre or dice it into small cubes for egg fried rice.\u003c\/p\u003e\n\u003cp\u003eFor breakfast, try it with macaroni soup or in a toasted egg sandwich. For a quick evening meal, add pan-fried slices to instant noodles with some cooked greens.\u003c\/p\u003e\n\u003cp\u003eYou can also cut it into strips and use it to add a savoury bite to a mixed rice dish. 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