A taste of S.E. Asian from your own kitchen wok!
October’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 October 15th, 17 to November 15th, 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:
September's Condiment:
Ready-Made Condiment (Curry Paste) A well-balanced instant curry mix, ready to use to cook any kind of meat and vegetable dishes.
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.
Tea Apple and Star anise tea, drink this daily will help to ward off a bad cold and sore throat.
Surprised Gift Carrot & assorted fruits and nuts cupcakes.
Recipes Developed and Written by:
Chef Si, From the Piano Chef
Recipe 1 for Curry Paste
Murukku with Eggplant Dip
I tested many teenagers' IQ, I asked them why Chinese and Indian immigrants are found everywhere in other countries. The answer is because they are the two largest population on earth!
Muruku is an Indian snack, if it is deep fried in a spiraling shape from an appropriate piping nozzle, it can turn into a presentable and yummy entree or canape for a cocktail party.
Japanese eggplant could be found easily in any wet market over S.E. Asian countries. Most of them were heavily sprayed with the pesticides, some smart gardeners would plant it near the roadside, all because insects also hate the carbon monoxide and busy street! Or the eggplants have to be covered since they were tiny. It is one of the nicest vegetables to eat with rice if you know how to cook it properly.
Ingredients:
Eggplant dip
600g Japanese eggplant, grilled
2 cloves Garlic, grilled
3 tbsp Lemon juice
2 tbsp Extra virgin coconut oil
5 tbsp Sesame oil
1 tbsp FTPC Curry paste
2 tsp Tahini, simmer with sesame oil
10g Parsley, chopped
1/4 tsp Korean fermented chili flakes
Cayenne, dusting, garnishing
TT Salt and pepper
Murukku
1 tsp cumin powder
450g Glutinous rice flour
1 Egg
250ml Cream
1 handful Curry leaves, dried under the sun
100g Butter, melted
100ml Chicken stock reduction
100ml FTPC Curry paste
1/2 tsp Vinegar
1 tbsp Black sesame seeds
TTSalt and pepper
Oil for deep frying
Piping bag and nozzle
Method:
1. To prepare eggplant dip, combine all ingredients in a food
processor, blisk until mashy, check seasoning.
2. Mix all murukku dry ingredients, (Don't add curry leaves)
then add wet ingredients. Check seasoning.
3. Deep fry the murukku by piping spiraling shape into the
oil to around 2 inches diameter. Add curry leaves to
the oil to give the fragrance at the same time.
4. Sieve the murukku and curry leaves at once.
5. Frying in batches
6. On a plate, spray a layer of eggplant dip, dusting the top
with cayenne, garnish with baby cilantro, insert the
murukku to the dip.
Recipe 2 For Mixed Fruits Jam
Mixed Fruit Instant Yogurt Ice-cream
Ingredients:
100g Vanilla yogurt
5 tbsp Mixed fruits jam, frozen
50g Mixture of frozen mixed berries
1/2 tbsp Pistachio powder
Method:
1. 5 minutes before serving, combine all ingredients,
mix well. When the frozen jam and berries defrosted,
they turn the yogurt into ice-cream
2. Sprinkle with pistachio powder
Recipe 3 for Apple Star Anise Tea
Apple Star Anise Cocktail
Ingredients:
20g Apple star anise tea
250 ml water
250ml Ginger Ale
50ml Champagne
Method:
1. Boil and simmer the apple star anise tea for 30 minutes.
Reduce, sieve, let it cools down, chill.
2. Before serving mix with cold ginger ale and Champagne
I tested many teenagers' IQ, I asked them why Chinese and Indian immigrants are found everywhere in other countries. The answer is because they are the two largest population on earth!
Muruku is an Indian snack, if it is deep fried in a spiraling shape from an appropriate piping nozzle, it can turn into a presentable and yummy entree or canape for a cocktail party.
Japanese eggplant could be found easily in any wet market over S.E. Asian countries. Most of them were heavily sprayed with the pesticides, some smart gardeners would plant it near the roadside, all because insects also hate the carbon monoxide and busy street! Or the eggplants have to be covered since they were tiny. It is one of the nicest vegetables to eat with rice if you know how to cook it properly.
Ingredients:
Eggplant dip
600g Japanese eggplant, grilled
2 cloves Garlic, grilled
3 tbsp Lemon juice
2 tbsp Extra virgin coconut oil
5 tbsp Sesame oil
1 tbsp FTPC Curry paste
2 tsp Tahini, simmer with sesame oil
10g Parsley, chopped
1/4 tsp Korean fermented chili flakes
Cayenne, dusting, garnishing
TT Salt and pepper
Murukku
1 tsp cumin powder
450g Glutinous rice flour
1 Egg
250ml Cream
1 handful Curry leaves, dried under the sun
100g Butter, melted
100ml Chicken stock reduction
100ml FTPC Curry paste
1/2 tsp Vinegar
1 tbsp Black sesame seeds
TTSalt and pepper
Oil for deep frying
Piping bag and nozzle
Method:
1. To prepare eggplant dip, combine all ingredients in a food
processor, blisk until mashy, check seasoning.
2. Mix all murukku dry ingredients, (Don't add curry leaves)
then add wet ingredients. Check seasoning.
3. Deep fry the murukku by piping spiraling shape into the
oil to around 2 inches diameter. Add curry leaves to
the oil to give the fragrance at the same time.
4. Sieve the murukku and curry leaves at once.
5. Frying in batches
6. On a plate, spray a layer of eggplant dip, dusting the top
with cayenne, garnish with baby cilantro, insert the
murukku to the dip.
Recipe 2 For Mixed Fruits Jam
Mixed Fruit Instant Yogurt Ice-cream
Ingredients:
100g Vanilla yogurt
5 tbsp Mixed fruits jam, frozen
50g Mixture of frozen mixed berries
1/2 tbsp Pistachio powder
Method:
1. 5 minutes before serving, combine all ingredients,
mix well. When the frozen jam and berries defrosted,
they turn the yogurt into ice-cream
2. Sprinkle with pistachio powder
Recipe 3 for Apple Star Anise Tea
Apple Star Anise Cocktail
Ingredients:
20g Apple star anise tea
250 ml water
250ml Ginger Ale
50ml Champagne
Method:
1. Boil and simmer the apple star anise tea for 30 minutes.Reduce, sieve, let it cools down, chill.
2. Before serving mix with cold ginger ale and Champagne
Contact:
https://www.facebook.com/nzchefsi/
chefsarawak@gmail.com
0220180710
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