Hello! How’s the World Cup Fever going on ? We’re just down to 2 matches and that’s it for 2014. Did your favourite team win or are they in the Finals ? For me, well, Holland lost it at semis But whether or not your favourite team is in the finals, you would still watch right ?? Haha I was watching one of the semis a couple of nights ago, and I started to get a little hungry. luckily I made some dips and had some Mission Tortilla Chips so I can’t help but to snack a little. If you’re having a World Cup finals viewing parteehh in your house, your friends could be in for a treat.
Randall Tan, Brand Manager of Mission Foods South Asia and Chef Isadora Chai
Mission Chips made its official debut in Malaysia recently right on time for the upcoming FIFA World Cup Season. Perfect for shin-digs or just plain snacking, the authentic tortilla chips made from 100% real corn comes with a promise of 30% less oil than regular potato chips. According to Randall Tan, Brand Manager of Mission Foods South Asia, the all-corn flavoured Mission Chips makes a tastier, healthier snack compared to various other snacks available out there.All Mission corn tortilla chips are completely cholesterol-free with zero grams trans-fat per serving and are shelf stable. “We wanted to introduce Mission Chips as the quintessential chips and dips snack to be enjoyed with the family or when entertaining friends especially during the upcoming festive season. It comes in six flavours, can be enjoyed with any sort of dip as it is made with superior quality ingredients giving it that authentic crunch that consumers love,” said Randall as he welcomed guests at the launch of Mission Chips. To illustrate how well the chips go with dips, Mission engaged the highly talented private chef Isadora Chai to demonstrate dips with a local twist that can be prepared in minutes at home. Chip and dip plates are a real crowd pleaser, and pretty much anyone will enjoy the laid back feel of an easily accessible snack table crunch. To kick-start ideas, Isadora showed how to make Mission Curried Cream Cheese Dip and Mission Sarawakian Umai dip and shared her recipes for Mission Spiced Green Pea dip, and Mission Sweet and Spicy Tomato Coriander Dip. According to Chef Isadora, “Mission Chips is not your average chips as they are thick and crunchy making them great for dips, or even on their own”.
For those who want to entertain but find themselves stretched for time, Isadora suggested making cheat dips using sauces bought from mamak shops or food stalls. With a little bit of imagination, even leftovers can be used to create a delicious mouth-watering chips and dips bar. Isadora’s cheat dips, Mission Chicken Satay dip and Mission Crunchy Spiced Mint Chutney dip made using store-bought pasembur sauce and mint chutney were a hit at the launch. I had the pleasure of remaking 3 sauces at home for sharing; Curried Cream Cheese Dip, Tomato & Coriander Dip and Chicken Satay Dip. Here are all 3 of the recipes if you would like to try.
MISSION CURRIED CREAM CHEESE DIP
• 250 ml tub cream cheese, softened to room temperature
• 1 tbsp curry powder
• ½ tsp lemon rind, finely chopped
• Salt and pepper to taste
• Mission Chips in any flavour (suggested Original)
• Mix the ingredients together, adjust the heat of the curry powder to your preference.
MISSION TOMATO & CORIANDER DIP
• ½ tsp coriander seeds
• ½ tsp cumin seeds
• 4 very ripe tomatoes
• 4 tbsp olive oil
• 1 clove garlic, finely pounded
• 1 tbsp gula Melaka, pounded
• 5 fresh curry leaves, finely sliced
• 1 tsp fish sauce
• 1 tbsp fresh coriander leaves, chopped
• 1 red chilli, deseeded & finely diced
• 1 tsp mustard seeds
• Salt & pepper to taste
• Mission Chips in any flavour
• Place the coriander and cumin seeds in a dry pan and dry roast the spices until the seeds start to pop. Place in a pestle and mortar and grind finely.
• Finely score X’s through the skin of the tomatoes.
• Place in a pot of boiling water to blanch the tomatoes until the skins start to peel away from the tomatoes.
• Remove from the water and place in an icebath.
• Core out the woody part of the tomatoes and roughly chop the tomatoes.
• Mix in the olive oil, then add in the rest of the ingredients and the ground spices.
• Season with salt and pepper to taste.
• Keep refrigerated until ready to serve.
• Serve with Mission Chips
MISSION CHICKEN SATAY DIP
• 3 tbsp cooking oil
• ½ tsp turmeric powder
• 1 stalk lemon grass, sliced and pounded finely
• 3 cloves garlic pounded
• 200 g minced chicken meat
• Salt to taste
• 1 ½ cups pasembur sauce (satay / peanut sauce)
• Mission Chips in any flavour
• Heat oil in a wok and then sauté the turmeric powder, pounded lemon grass and garlic until fragrant.
• Add in the chicken meat and stir-fry the meat until it is just cooked.
• Season the chicken with salt to taste.
• Then finally add in the pasembur sauce and cook until the sauce comes to a boil.
• Serve immediately with the Mission Corn Chips.
Now may the best team win!
Managed to catch up on the last day for AFF Indochina. I guess among all parts of Asia, Indochina’s food didn’t have much appeal for me accept for the Vietnamese Banh Mi (baguette sandwich), Bun Thit Nuong (Grilled Pork Vermicelli) and Banh Xeo. I came across these 3 when I was studying in Sydney. Well I must say that I have widen my palate and food knowledge when I was in Sydney because it was so culturally vivid with so many towns of different ethnics living there. So there would be a town, with lots of Vietnamese residence, living and operating food stalls, markets there. I haven’t been to Vietnam yet so that would probably be the closest to original since the shops there are operated by Vietnamese themselves.
Since coming back, I have never had any good Vietnamese food, or maybe I just don’t eat out often enough. I realize with the Vietnamese cuisine, alot of fresh herbs and leaves comes to place. The use of mint, basil leaves and coriander are very much common in alot of dishes. With Banh Xeo, it’s no surprise to wrap them up with raw crunchy bean sprouts, grilled prawns or pork.
I remember having a really crispy Banh Xeo in a Vietnamese Restaurant in Sydney and I’ve always wanted to try to make it. But just never did. Haha. If you want to have a look at my “to-cook” list, I’d take years to complete it.
Banh Xeo, these crispy pancakes have their bright golden yellow hue from a magic ingredient called tumeric, and it’s fragrance from coconut milk. Southern-style bánh xèo contains coconut milk and certain Central regions skip the turmeric powder altogether. They are served wrapped in mustard leaf, lettuce leaves or banh trang wrappers, and stuffed with mint leaves, basil, fish leaf and/or other herbs, and dipped in a sweet and sour diluted fish sauce; Nuoc Cham.
It is relatively easy to whip up, whether for a single person’s meal, or to share. Mine was however not that crispy. It had a crepe like texture with crispy sides. I adapted the recipe from this site.
AFF Indochina: Banh Xeo (Vietnamese Crispy Pancakes)
- 90 (1/2 cup) rice flour
- ¼ tsp ground turmeric
- 120ml coconut milk
- 90ml ice cold water (plus extra if necessary)
- Oil for frying
- 200g of cooked pork or chicken finely sliced
- 100g of cooked medium sized prawns, shells removed
- 100g of bean sprouts
- Freshly sliced chilli
- Mixed herbs including mint and coriander (cilantro)
- Lettuce (optional)
- 1 tbsp fish sauce
- 1 tbsp line juice
- Chopped chilli to taste
- ½ tsp sugar or to taste
- Small pinch of minced garlic
- Combine all the ingredients for the batter and mix until smooth. Then set aside for about 1 hr until the batter thickens.
- Make the dipping sauce (nuoc cham) by combining all the ingredients and set aside. Season and taste.
- Heat a cast iron pan over high heat and add 1 tsp of oil until sizzling
- Stir the batter and add some batter to the pan, swirling it round to cover the base of the pan.
- Cook until the underside is golden. Flip pancake over for a quick 10 seconds.
- Then decant pancake onto a plate and spoon in various toppings of your choice and fold over and keep the pancake warm.
- Continue frying the batter adding in a tsp of oil for each new pancake till all the batter is gone.
- Serve warm stuffed pancakes with more herbs, a salad and the dipping sauce.
I am submitting this post to Asian Food Fest – IndoChina hosted by Kelly Siew Cooks
I found this recipe while looking for ideas for kiwifruits. It’s a kiwi and avocado salsamole. And i happened to have a very ripe avocado waiting to be eaten, so I thought, ok, let’s make a dip and get some chips with it.
Two expensive fruit and veg, mixed into a dip. Le sigh, why are some fruits and veg just so expensive!
Anyway, of the recent months, I’ve been making my own dinner, and sometimes for my brothers at home. And it’s when I just cook what I feel like eating or cooking! I mean, one has to eat anyway and eating out seems to boring at times (not to mention full with MSG) So my dinner idea always comes right from that day itself. Then I would just drop by the grocer / supermarket after work (which is quite nearby) and get my stuffs. Usually I would get meat or fish on that day itself. I’ve learnt not to buy and store because when I do so, by some cosmic rules, I always end up eating out. So the ingredients would be…. not that fresh.
My instagram feed is usually very updated so, do follow me and drop me a ‘hi’ while u’re at it. (IG : @sweesan)
Quiche was what I wanted to eat that day. So, with whatever ingredients I had at home that day, I made caramelized onion, pancetta chips and feta cheese quiche. With the extra caramelized onion, it’s a dip for the chips as well. Man, I feel like making that, and sandwiching it with some provolone or cheese and panini it. Is it just me or do people also think of their food always ? Not really talking about cravings or which stall has the best laksa. But like making their own food. These days when I make dinner at home, simplicity is it, but also try to be a tad creative la.
Some things are really not that difficult to make, what makes it difficult, is effort and perception. How much effort you put in. No, how much effort you are willing to put in. OK la, I’m just being emo.
So! this dip, was quite yummy although it was too watery for my liking. The kiwis were quite mushy when I wanted to use them (hence making it into a dip) but because of it’s water content, a couple of mixed and some 20 minutes later, it because slightly watery. But still taste good.
Kiwi Avocado Salsamole
- 1 large avocado, diced
- 2 green kiwifruits, peeled and chopped
- coriander leaves, lightly chopped
- 1 tsp. lime juice
- 1 tsp. honey
- dash of salt
- dash of cayenne pepper
- Stir all of the ingredients together. Taste to see if you want more lime, salt, or cayenne kick. Serve with chips. The lime will keep the avocado from browning, but this is still best if you eat it sooner rather than later.
- *If you would like to, add some finely diced chilli