From the Piano Chef’s Food Package Instructions and Recipes (For September's Condiment)

A taste of S.E. Asian from your own kitchen wok!

September’s FTPC Promotional Food Package

Products Information:

From the Piano Chef, we have been known among our friends/clients’ circle of only used the healthiest, highest or freshest quality ingredients to produce our products. We spent the time to prepare, cook and pack food meticulously and hygienically.

Allergen Information:

Purchased ingredients may be contaminated with peanuts, krill, eggs or gluten.

Promotion Duration:

From September 15^th, 17 to Oct 15^th, 17

Cost:

$30/order +GST +Delivery (FOC membership, no monthly purchase restriction, if you like the package of the month, pre ordering is required to get freshest products, you will be contacted and updated within the period of ordering.

Storage Instruction:

Don’t use a dirty spoon to scoop out condiment, jam or tea from the container. If you can’t finish any of this product or don’t use it within three days, you must store it in a freezer by transferring to an appropriate container suitable for freezing.

Wine Pairing Suggestion:

Pinot Gris, Riesling or Champagne

September's Condiment:

Ready-Made Condiment (Satay sauce) It used a well-balanced concoction of tropical herbs and spices simmered in oil for a long time to reproduce Malaysian famous satay sauce. It is a very versatile condiment to accompany any kind of skewers or as a sauce prepared to add an interesting flavor to your other meats, seafood, vegetables, or even fruits dishes. It helps to save your time in complicated preparation and shopping for your home cooked food, it can be stored in a freezer for months if you don’t want to use it right away. No white sugar, MSG or chicken essence is added as a flavoring agent during the production.

Jam (Mixed Fruits Jam) It used several fruits to blend and balance to produce this ultimate fusion of tropical and temperate mixed fruit jam, this FTPC newly developed and created jam strongly reflected Asian-Kiwi influence. It takes painstaking long hours to simmer the fruits before reproducing the combo of fruits purees into custard like jam (However, this jam is canceled due to special request for ready-made rendang sauce)

Ready Made Condiment 2 (Rendang sauce) Just like FTPC's sambal, this Rendang sauce will take painstaking hours and use more than 20 herbs to produce an ultimate taste of S.E. Asian. 

Tea (Mixed Fruits Tea) Unsweetened fruits infusion tea required to add sugar or honey by your own discretion, or just keep it plain and simple, sip it on and off throughout the day in your office just by adding more hot water. it is a well-balanced tea to keep your cold at bay during rainy spring time.

Surprised Gift Chef Si's birthday falls in between this period, this month's surprised gift will be a cheese cake.

Recipes Developed and Written by:

Chef Si, From the Piano Chef

Recipes for Satay Sauce

Recipe 1 (4 portions)

Satay

Ingredients:

Satay

2 Chicken breasts/beef/lamb cut into long strip or any seafood

1 tsp corn starch

1 Big Turmeric root, minced

1 tbsp Minced onion, minced

1 clove Minced garlic, minced

1 slice Minced galangal, minced

2 slices Minced ginger, minced

1 tbsp Tamarind sauce

5 tbsp Extra virgin coconut oil

TT Salt and pepper

Skewers, soak in water

Satay Condiments

1/2 Spanish onion, cut into chunks, soak in lemon or vinegar water

20 Coconut rice cake cubes

1/2 Cucumber, cut into chunks

2 Tomatoes, cut into chunks

10g Mint, garnishing

10g Cilantro, garnishing

Extra virgin olive oil or coconut oil, right before serving, toss the vegetables and herbs with salt, cayenne, and pepper

4 Wedges Lemon/Lime/Whole Calamansi

Method:

1. To marinate the meat: Add 30ml of water to massage the cut 
    strips until fully absorbed. Mix thoroughly with coconut oil, 
    then mix the rest of the marinating mixture and check 
    seasoning
2. Skewered the meat onto the skewers, cover, and store in 
    fridge overnight.
3. Seal both sides of satay (just one turn each side) over a smoking
    griddle or a greased smoking frying pan, then place into a 
    preheated 180-degree Celsius oven until cook (around 5 minutes) 
4. Serve with satay condiments and reheated FTPC satay sauce.

    

Recipe 2 (4 portions)

Coconut Rice Cake

Ingredients:
200g Sushi rice steamed with coconut and pandan leaves
100ml Extra virgin coconut cream, Ayam brand
1/2 tsp Salt
1/4 tsp Honey

Method:
1. In a food processor, blisk the rice, add coconut cream gradually, 
    season with salt and honey.
2. Press the mashed rice into a small lined and greased springform tray.
3. Steam for 10 minutes, cool then cut into either diagonal shape
    or cubes.
4. Served with reheated FTPC satay sauce, satay, and other condiments

Recipes for Rendang Sauce

Recipe 1 (4 portions)

Beef/Chicken/Lamb Rendang


Ingredients: 
200g Choice of your meat, cut into chunks
2 tsp Corn starch, marinate
Flour for dusting
TT Salt and pepper
Oil for pan frying and marinating
200ml Coconut cream
100ml Stock
200ml Rendang sauce
10g Cilantro or mint for garnishing

Method:
1. To marinate meat: Massage the meat chunks with 20ml of water 
    until it is fully dissolved, add two tbsp oil mixed throughout, then
    marinate with flour, salt, and pepper, cover, and chill in the fridge 
    overnight.
2. Dust the meat with flour, when the oil begins to smoke in the frying 
    pan, seal the meat to evenly brown.
4. Place the fried meat into an oven-proof pot, add the mixture of 
    heated rendang sauce, stock, and coconut cream.
5. Cover with a cartouche, place the pot into the preheated 175-degree 
    Celsius oven 20 minutes; for the chicken, turn off heat, let the 
    simmering heat cooks for another 10 minutes; for the beef and lamb,
    stir, check the liquid, if too dry add more coconut cream or stock, 
    lower the temperature to 94-degree celsius, let it simmer for another 
    30 minutes.

Recipe 2 (4 portions)

Beef/Chicken/Lamb Rendang

Ingredients: 

200g Choice of your meat, cut into strips

2 tsp Corn starch, marinate

TT Salt and pepper

Oil for pan frying and marinating

200ml Coconut cream

100ml Stock

200ml Rendang sauce

10g Cilantro or mint for garnishing

Method:

1. To marinate meat: Massage the meat chunks with 20ml of water 

    until it is fully dissolved, add two tbsp oil mixed throughout, then

    marinate with flour, salt, and pepper, cover, and chill in the fridge 

    overnight.

2. On the stove, boil the rendang sauce, stock, and coconut cream, 

    add marinated shredded meat to the boiling sauce. Turn off heat.

5. Cover with a cartouche, place the pot into the preheated 175-

    degree Celsius oven for 10 minutes; turn off heat, let the 

    simmering heat cooks for another 10 minutes. Beef and lamb 

    may take a little longer, turn down the heat simmer at 94 C until 

    tender.

Recipes for Mixed Fruits Tea

Recipe 1 (4 portions)

Mixed Fruit Cocktail Jelly

Ingredients:
500ml water
3 Tbsp Gelatine powder
10g Mixed fruit tea
50g Golden Queen peach, macedoine
50g Seedless green grapes, halved, 
50g Green kiwi fruit, macedoine
50g Orange segments, blanch in water syrup for 30s
1/2 tsp Vanilla essence
5 Tbsp Honey

Methods:
1. Boil the mixed fruit tea with water, then simmer for 15 minutes,
    sieve,  set aside let it cools down
2. Add gelatine powder to bloom in the tea infusion
3. Add mixed fruits, honey and vanilla, heat up over a stove until 80-
    degree Celsius. 
4. Let it cools down a  bit, transfer to the molds of your choice




Contact:
https://www.facebook.com/nzchefsi/
chefsarawak@gmail.com
0220180710