[UPDATED] CREAM OF ANCHOR FOOD PROFESSIONALS' CROP

To launch its latest European-style dairy range in Malaysia, Anchor Food Professionals delivered a set of exquisite afternoon tea treats by The Studio KL to the doorstep.

The exquisitely curated sweet treat selection featured Lemon Posset, Hot Chocolate in Cup, Banoffee Tart, Passion-berry Choux, British Soldier, Traditional English Scones with Sticky Toffee Pudding Butter and Summer Berries Jam, Almond Cream Butter Croissants. Savouries included Chicken Pesto on Focaccia, Truffle Honey Croquette and Sauté Mushroom and Onion Bruschetta.

It was a delicious way of showing how the new products: Anchor Chef’s Classic Whipping Cream, Anchor Classic Shredded Mozzarella Cheese, Anchor Extra Yield Cooking Cream, and Anchor Culinary Cream can be artfully incorporated to create delicious savoury and sweet morsels such as those presented in the tea offerings.

During the launch webinar, Jack Tan, Foodservice Director of Fonterra Brands Malaysia said, “The pandemic has caused consumers’ food preferences to shift. One of the most noticeable trends is more food businesses are searching for everyday functional products that provide simple and quick benefits to their food or beverage creations.

“Today’s consumers are also drawn to feel-good products. While the pandemic has been tough on many food businesses, we help them stay on top of these trends by constantly improving their favourite recipes with better flavours, textures, presentation, and overall quality.”

Award-winning pastry chef Jean-Francois Arnaud then demonstrated how he used Anchor Chef’s Classic Whipping Cream to create exquisite Red Fruit Cloud and Blueberry Cream Brioche, explaining the product’s many advantages during the process.

Then Pele Kuah, Brew House’s Group Executive Chef shared his preference on the use of Anchor Extra Yield Cooking Cream in the kitchen as he prepared Salmon Alfredo Pasta with Lemon & Ikura and Nasi Lemak – two signature specialities from the Brew House.

One of the founders of myBurgerLab, Renyi Chin showed two new recipes: Buttermilk Cheesy Fried Chicken Burger and Baked Cheese Rice using Anchor Classic Shredded Mozzarella Cheese – a traditional-style mozzarella cheese with flavoursome and complex taste to wrap up the webinar session.

Jack Tan also highlighted Anchor Chef’s Classic Whipping Cream which is designed to bring reliable performance and functional stability with its light and airy texture. "It’s the perfect infusion for any rich delicacy – be it hot, cold, or frozen."

Chefs, bakers, pastry makers, passionate cooks, and home-bakers can obtain Anchor European range of mozzarella cheese and creams through their distributor partners, while consumers can purchase the products at major supermarket chains and bakery ingredients shops.

For more information, visit Anchor Food Professionals’ official website at www.anchorfoodprofessionals.com, or follow www.facebook.com/AnchorFoodProfessionalsMY and www.instagram.com/anchorfp.my.

NEWS FLASH

Anchor Food Professionals together with Star Media Group also launched Anchor Start Up – a course-by-course bakers’ online learning platform accessible at https://startup.kuali.com.

Jack Tan, Food Service Director, Fonterra Brands Malaysia said their mission is to serve up inspirations to Food & Beverage businesses, including home bakers. “With Start Up, bakers can drive their business performance by harnessing specific skill sets learnt as they carve their own competitive advantages, and sell more via The Batter Place listing platform. With this initiative as a way for bakers to skill up and scale up, we believe it will create a catalytic effect for the baking community in Malaysia.”

For more information, visit https://www.kuali.com/kuali-bakers-programme/.

 

BITES OF THE PHUTURE

Crispy ‘chicken breast’ patties, ‘popcorn chicken’ bites and breast strips that are plant-based, high-fibre and delicious? It sounds too good to be true until we tried PHUTURE’s innovative High-Fibre Chick’n range recently.

Delivered in a pretty picnic basket and picnic mat, our indoor picnic at home (it was still MCO then) gave us a chance to sample a burger with a crispy High-Fibre Chick’n patty, some criss-cut fries and a box of High-Fibre Chick’n crispy popcorn bites.

Although I was skeptical, the High-Fibre Chick’n Burger tasted better than I had anticipated. The crispy High-Fibre Chick’n patty was something to write home about as its outer lightly battered, slightly peppery coating and the accompanying dressing added to its appeal. 

Likewise, the High-Fibre Chick’n Crispy Popcorn Bites exceeded our expectations too. They taste unbelievably like the real deal; so deliciously addictive, it's hard to stop once you start eating them.

According to Jack Yap, CEO of PHUTURE, “While food is a big part of our culture, we discovered during our research a lot of Malaysians suffer from nutritional deficiencies. On average, Malaysian adults only consume about half the required amount of fibre daily, whilst plant-based food in the local market is rich in high-protein options but lacking in fibre.”

PHUTURE aims to bridge this dietary deficiency in the community with the creation of PHUTURE’s 4-fibre blend; to naturally replicate the texture and flavour of chicken and help Malaysians reach their daily dietary requirements.

“Our plant-based High-Fibre Chick’n range appeals to the Malaysian palate and love for fried chicken, yet it takes care of their daily fibre requirements through our innovative mix of soluble and insoluble fibres, including oat and apple fibres among others. This also makes PHUTURE High-Fibre Chick’n more sustainable than regular meat and more accessible to the masses.

●      PHUTURE®’s High-Fibre Chick’n contains 13g of fibre (half the daily required amount of fibre in just one serving), helping Malaysians increase their daily fibre intake through one of their favourite foods. 

●      High-Fibre Chick’n also contains 35%-45% less fat and 45% less sodium compared to 100g of regular fried chicken.

●     High-Fibre Chick’n contains 11g of rice and non-GMO soy protein per serving, which are good sources of vitamin D, calcium, potassium, and iron. 

●     High-Fibre Chick’n halal-certified by JAKIM, and is also free of preservatives, and has no added sugar and no added MSG. 

●    Additionally, PHUTURE®’s High-Fibre Chick’n’s sustainable innovations follow the UN’s Sustainable Development Goal 2 (ending hunger and achieving food security), and Sustainable Development Goal 3 (good health and wellbeing).

High-Fibre Chick’n can be ordered ready-to-eat at www.orderhfc.com

RETRO AMERICAN FAVES ROCK AT ED'S DINER

 

Opened in 1st Dec last year, Ed’s Diner - Malaysia’s one and only American retro-concept eatery from London - is the first ever to operate outside the United Kingdom since its establishment in 1987. Channelling cool 1950s vibes like the movie Grease, this 158-seat restaurant at Resorts World Genting (RWG) flaunts glowing neon signs, a monochrome, checkered tile floor, glossy vinyl booth seating and chrome-accented soda fountain stools.

 

A working jukebox – an authentic analog machine loaded with chart-toppers from the 50s, 60s and 70s – takes pride of place. RWG Outlet Manager Mohd Fauzan, Sous Chef Hapizi bin Hussain and Outlet Chef Zulkifli Nayan underwent 2-month training with the master franchisor, to ensure the food and beverage selection comply with expected standards.

Both RWG chefs who have 27 years of industry experience each, not only exceeded the franchisor’s expectations but are also playing a key role in getting halal certification for Ed’s Diner. “Once we succeed, this will be the first halal-certified Ed’s Diner in the world” says Mohd Fauzan.

Food-wise, portions are huge at Ed’s Diner so it’s advisable to share especially if you’re a light eater. Remember to amp up the rock & roll feel by selecting your fave retro hits from the jukebox, absolutely free of charge.

Familiar curtain-raisers of Nachos To Share (RM39) and Chicken Caesar Salad (RM18) paved the way for lunch. The generous heap of tortilla chips came smothered with chicken chilli cheese sauce, tomato salsa, guacamole and sour cream. Each hearty bite was addictive with hints of coriander and chilli seasoning. Mildly sweet yet tart green chilli pickles helped to alleviate the cloying richness.

 

Loading up on the salad of romaine lettuce, grilled chicken thigh, cherry tomatoes, parmesan, croutons and Caesar dressing made sense; especially when we had to chomp through the plethora of tempting eats.

 

My personal pick of the lot is Chicken N Waffle (RM24), one of best selling items Ed’s Diner is famous for. The savoury and sweet profile combo of deep-fried chicken with crisp vanilla waffles and honey hit the spot for me.

Smoky slices of streaky beef and Big Ed’s burger sauce lent additional appeal to the double 150g beef patties, cheese, lettuce, tomato, onion and gherkins which made up the trademark Big Ed’s Burger (RM35). It’s a hefty speciality for one person to handle but if you have a humongous appetite, go for it.

Fancy some heat with your burger? The Nashville Hot (RM19) comprising fried spicy chicken burger with hot sauce and chilli seasoning was piled high with cheese, lettuce, tomato, coriander, cheese sauce, mayonnaise and onion rings. Also available in Super Hot version with double lashings of hot sauce.

 

Family and child-friendly fare includes Classic Foot Long (beef RM23, chicken RM21) and Love Me Tenders (RM38). Sandwiched between soft, sesame seed-flecked buns, the sausage adorned with gherkins, ketchup, mustard and crispy onion passed muster.

I was more smitten with the delicious fried chicken tenders. A dash of chilli seasoning, a cup of macaroni & cheese, classic fries and onion rings enlivened the boneless chicken, alongside the house BBQ and cayenne ranch (sour cream, cilantro and mayo) sauce. Try the Falafel Burger (RM19) with a patty made from chickpeas and spices for those looking for a vegetarian option.

Specially created for Malaysia, the local team proffers Buko Coconut Pandan Cake (RM28) – a delightful pandan ice cream milkshake crowned with coconut pandan jelly, whipped cream, palm sugar syrup and love letter biscuits. Lightly creamy, its sweetness was agreeable.

Our other fave is the no-frills Peanut Butter Deluxe Shake (RM24) while the signature Strawberry Donut Shake (RM28) with its no-holds barred strawberry ice cream and fresh strawberries concoction could be a meal by itself. Colourful fruit loops, love letter biscuit roll, whipped cream, strawberry sauce and a mini strawberry doughnut complete the liquid dessert.

Ed’s Diner is open from  11am to 10pm Mon-Thurs. On Friday-Sunday and eve of public holidays, it’s open from 11am to 11pm.

For information, please call tel: +603 6101 1118 or visit www.rwgenting.com

TIME FOR FINE COFFEE & FAB FOOD AT JAMAICA BLUE

 

A Blue Latte seems like a befitting drink to mark our visit to the cosy Jamaica Blue café at Setia City Mall in Setia Alam. Adorned with a delicate latte art ‘tree’, the pastel blue beverage tasted similar to warm vanilla-scented milk; its unique colour rendered by blue Curaçao (a type of bitter orange) syrup with white chocolate and frothy milk used to create the velvety, caffeine-free treat.

 

Established in 1992 by Foodco in Australia, Jamaica Blue was inspired by the majestic Blue Mountains of Jamaica — one of the best coffee producing regions in the world and home to Wallenford Estate® Jamaica Blue Mountain coffee. Todate, Jamaica Blue boasts an international network of more than 170 cafés in Australia, New Zealand, China, the United Arab Emirates, UK, Singapore and Malaysia.

 

In Malaysia, Jamaica Blue has 9 outlets; thriving on its ‘fine coffees and fabulous food’ concept. The Jamaica Blue café at Setia City Mall is one of the bigger outlets, cosily furnished with plenty of comfortable seating. True to its name, Jamaica Blue strives to evoke the laidback spirit of the Caribbean with an idyllic oasis-like setting complemented by the premium taste of award-winning coffee and seasonal fresh menus.

The ardent coffee lovers in our group had nothing but praises for the smooth medium roast Jamaica Blue Mountain Cappuccino (RM23.40). Made from 100% Arabica beans, the Jamaica Blue Signature Blend Cappuccino (RM11.70) held its own; its medium, well-balanced body proffering a creaminess with subtle chocolate aftertaste.

Even our choice of non-caffeine beverages such as the chocolatey Gone Banana Smoothie (RM14.50) and Mango Smoothie (RM14.50) came up trumps. Perfect pick-me-uppers to counter this sweltering hot weather!

Breakfast fare is now popular among city folks at all hours of the day. At Jamaica Blue, you can enjoy crowd-pleasing Eggs Florentine with Smoked Salmon (RM26.50) anytime you step in. If you’re a light-eater, a serving of the poached eggs, wilted spinach with smoked salmon and warm hollandaise sauce on toast is ample enough to feed two. We enjoyed every scrumptious mouthful of this offering.

 

A special handcrafted recipe from the Jamaica Blue kitchen that’s healthy and heartwarming we sampled is Warm Forest Mushroom, Feta & Spinach Bowl (RM20). Before you diss it as yet another boring salad, we can vouch for this unexpectedly good bowl of healthful eats. 

 

Who would have thought earthy mushrooms, feta crumbs, sunflower seeds and wilted spinach contrasted so well with quinoa and almond 'porridge', chickpeas and poached egg? Throw in a dusting of herbs and dukkah and presto! it was culinary magic made in heaven.

However, local tastebuds seeking more familiar fare may prefer the delectable Vintage Ground Beef Burger (RM28.90). Featuring Jamaica Blue's own housemade beef patty, the toasted burger is guaranteed to satisfy as it's packed with briny beef strips, cheddar cheese, pickles, aioli, fresh rocket leaves, tomato slices and caramelised onion. A fresh green salad is also served on the side.

Italian style ciabatta forms the basis for the Classic Steak Sandwich (RM28.60), another viable option to consider when you feel peckish. The moist, juicy filling comprises grilled scotch beef fillet with beef strips complemented by sliced tomato, rocket, caramelised onion, aioli and gherkins.

Non-beef eaters can take comfort in the Jerk Spiced Chicken, Avocado & Mozzarella Roll (RM20). Lean chicken breast meat tossed in creamy chipotle (Mexican-style spicy dressing) sauce and coriander.

Don’t be surprised to find no creamy sauce drowning the pasta when you order Jamaica Blue’s Traditional Pasta Carbonara (RM22.90). Here, it’s whipped up the trad Italian way with just egg, garlic, olive oil, turkey strips and parmesan cheese. We relished every forkful of the deliciously al dente, flavourful pasta down to the last strand.

Mindful of local preferences for robust tasting dishes, the Chicken Laksa Pasta (RM20.90) should prove bang on. Slathered in lush santan-rich and spice-enhanced sauce with a touch of coriander, the pasta with chicken pieces got enthusiastic thumbs up from us.

Sweet treats are aplenty here too. Two dessert we’d recommend are the Sticky Date Pudding (RM14) and the luscious, fudgy Dark Chocolate & Walnut Brownie (RM12).

 

The former proved its irresistibly factor when my partner — a non-dessert fan —sought repeat helpings of the date-studded pud with warm butterscotch sauce and vanilla ice cream. Other baked goods such as croissants, lemon yoghurt loaf and scones are also available daily.

 

For more information on Jamaica Blue, visit www.jamaicablue.com.my or Facebook: www.facebook.com/jamaicabluemy/