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.
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!