ASIA FOOD GOURMET

ASIA FOOD GOURMET COLLABORATION EVENT

WITH ITE COLLEGE WEST, SCHOOL OF HOSPITALITY

-MEET THE TEAM-

Nitec in Hospitality Operations; HF5221P,

Nitec in Asian Culinary Arts; HA5221N.

Ms June Chin, Chef Jimmy, Chef Joseph Heah,

Chef Jason

Welcome to the first edition of our newsletter, where we are excited to share details about a unique partnership that blends culinary education and sustainable business practices. We are thrilled to announce our collaboration with School of Hospitality from ITE College West. Through this event, it emphasises the importance of education and sustainability. Thanks to this partnership, students have the opportunity to take part in designing a menu for a lunch/dinner service and learn about how premium soy sauce is made using sustainable methods in the industry.

Through this partnership, we aim to support the sustainable goals set by the United Nations towards quality education. The soy sauce used in this collaboration is none other than our very own DoYouBo (豆油伯). As a company that prioritizes sustainability and fair business practices, we are proud to sponsor this partnership with the School of Hospitality, ITE College West.

ASIA FOOD GOURMET

Thank you for your visit. May I know if there are any projects that can assist you.

Chef Jimmy & Chef Joseph Heah

You may be wondering why soy sauce plays a crucial role in sustainable food systems. As highlighted in a recent global overview of national programs to encourage food industries to reduce sodium in their products, soy sauce is an ingredient that contributes to the sodium content of foods. By working with students and chefs to develop a menu that uses our premium soy sauce, we hope to showcase how it is possible to create delicious dishes while reducing the sodium content of food.

When you're creating a culinary experience, the right ingredients is everything. That's why our collaboration with the all-star team from ITE College West, School of Hospitality, was so great — because they know how to create the right mix of people and personalities to create something truly unforgettable. This was an exciting and also a quality educational event for everyone, working with such a young AND talented group of people. So you are probably asking, how did they manage to create an exclusive menu?

Top: Muhammad, Harris B Mohammed M. & Sia, Jia En Carissa.

Bottom: Ms June Chin with Mohamed, Rifqi Bin Mohamed Sani & Mohammad Haiqel Jamaludin

Nur, Alysya Binte Zulkifli, Chef Joseph & Tan Ning Er

Students took on the challenge to present an event of innovative idea that could make a positive difference to the school. What were their ideas you ask? Simply put, it was taking traditional hospitality and shaking it up. You know what we say, there's no better way to learn than by doing. Providing them an opportunity to use quality, premium and award wining ingredients from DoYouBo (豆油伯), Taiwan has allow them to appreciate the creative process, enhance their critical thinking capabilities and step out from their comfort zone.

Workshop with DYB Owner Ms Lulu and HA5221N

Article writen by:

Sulastri Sukirman, Asia Food Gourmet /

Photos taken by:

ITE College West

INGREDIENTS:

100 G - EGG

100 ML - DASHI

2 TBSP - MIRIN

1 TSP - DYB ARTISAN LITE SOY SAUCE

PITAN SAUCE:

3 TBSP - DYB ARTISAN LITE SOY SAUCE

2 NOS - CENTURY EGG

3 TBSP- SAKE

3 TBSP - MIRIN

100 ML - DASHI

1 TSP - SALMON ROE

2 PCS - EDIBLE FLOWERS

Amuse Bouche - Chawanmushi

1.ADD IN EGG, DASHI, MIRIN AND SOYA SAUCE TOGETHER IN A CONTAINER. STEAM AT 90°C FOR 40 MINS AND COOL DOWN IN CHILLER OVERNIGHT.

2.PITAN SAUCE: SEPARATE THE CENTURY WHITE AND YOLK. IN THE BLENDER, ADD IN ALL THE INGREDIENTS EXCEPT THE WHITE.

3.BLEND TILL SAUCE IS SMOOTH. ADJUST SAUCE WITH SUGARE AND MIRIN.

4.PLACE SAUCE ON THE BOWL. PLACE CHAWANMUSHI ON TOP AND GARNISH WITH SALMON ROES AND FLOWER.

SOUP - Hot & Sour

INGREDIENTS:

1.5L - CHICKEN STOCK

2 TBSP - DYB SOYBEAN CHILLI BEAN PASTE

1 TBSP - GINGER MINCED

4 TBSP - DYB ARTISAN LITE SOY SAUCE

100 ML - BLACK VINEGAR

3 TBSP - CORN STARCH

32 TBSP - WHITE PEPPER

100 G - CHICKEN BREAST

FILLING:

4 NOS - EGG

5 PCS - SHITAKE MUSHROOM, DICE

100 G - TOFU,DICE

100 G 0 CARROT, DICE

50 G - BLACK FUNGUS, DICE

1 TBSP - DYB SOYBEAN CHILLI BEAN PASTE

1 TBSP - DYB ARTISAN LITE SOY SAUCE

1 TSP - SUGAR

1O PCS - CHIVES, BLANCHED

1.MAKE EGG WRAPPER BY BEATING THE EGGS WITH 4 TBSP OF WATER. PAN FRY IT TO FORM A SKIN. MAKES 10 WRAPPER.

2.SAUTE MUSHROOM, CARROT AND BLACK FUNGUS WITH BEAN PASTE AND SOYA SAUCE. ADD IN SUGAR. SET ASIDE AND COOL.

3.WRAP THE MIXTURE WITH EGG SKIN AND TOFUS TO FORM A MONEY BAG. TIED WITH CHIVES.

4.POACH CHICKEN STOCK TILL COOKED. COOL DOWN AND SHRED IT.

5.IN A POT, SAUTE GINGER TILL FRAGRANT. ADD IN CHILLI BEAN PASTE. ADD IN STOCK AND BRING TO BOIL.

6.MIX VINEGAR, CORN STARCH WHITE PEPPER IN A BOWL. ONCE STOCK IS BOILED, ADD IN THE MIXTURE TO THICKEN THE SOUP.

7.PLACE THE CHICKEN ON THE BASE AND THE MONEY BAG ON TOP. POUR THE SOUP AND SERVE.

APPETIZER - pie tee

INGREDIENTS:

10 PC - PIE TEE SHELLS

200 GM - TUNA LOIN (MARINATED

WITH 100 ML DYB GOLDEN

SMILE SOYSAUCE)

120 GM - JAPANESE CUCUMBER

30 GM - SHALLOT, CHOPEED

15 GM - CILANTRO LEAVES, CHOPPED

3 PCS - FRESH EGG WHITE, CHOPPED

3 PCS - FRESH EGG YOLK, CHOPPED

300 GM - CABBAGE ROUND, SLICED

200 GM - BEEF RENDANG MEAT,

SHREDDED

100 ML - PEANUT SAUCE

1.WASH AND CLEAN THE CUCUMBER AND SHALLOT. CUT CUCUMBER INTO DICE.CHOPPED IN MINCED. MARINATE THE TUNA LOIN WITH OLIVE OIL AND SALT PEPPER.

2.TOSS WELL WITH THE CUCUMBER , CILANTRO LEAVES AND CHOPPED SHALLOTS.

3.MARINATE THE BEEF AND RENDANG WITH SLICED CABBAGE AND TOSS WILL WITH TH EPANUT SAUCE.

4.ADJUST THE SEASONING. READY TO SERVE,.

METHODS:

LATING:

1.PLACE THE EDIBLE FLOWER ADN SESAME SEED FOR GARNISHING. DUST WITH BEETROOT POWDER.

2.ROASATED PEANUT CRUSH FOR FINISHING.

-RECIPES-

NGREDIENTS:

2KG - TIGER PRAWN

2KG - CHICKEN LEG BONELESS

500GM - BABY PAK CHOY,CLEANED

1KG - POTATOES LOCAL, MASHED

PINEAPPLE SALSA:

1KG - SWEET PINEAPPLE, DICED

30ML - RED SHALLOT, CHOPPED

20ML - CILANTRO LEAVES, CHOPPED

50ML - RED TOMATOP, DINCED

20ML - RED CHILLI, DICED

1.WASH AND CLEAN THE TIGER PRAWN AND TAP DRY KEEP IN CHILLER.

2.MARINATE THE CHICKEN BONES MEAT WITH SALT PEPPER AND ROLL INTO ROULADE SHAPE.

3.FRY TIGER PRAWN INTO TEMPURA BATTER INTO HOT OIL TILL CRISPY AND WELL COOK.

4.ROAST THE CHICKEN ROULADE IN OVEN FOR 20 MINS, 190°C.

5.DEEP FRY POTATO CAKE INTO HOT OIL TILL GOLDEN BROWN AND CRISP.

6.STIR-FRY THE BABY PAK CHOY WITH FRAGRANT OIL, SEASON TO TASTE.

7.MIXED WELL THE PINEAPPLE SALSA WITH OLIVE OIL AND SEASON IT WITH SALT PEPPER TO TASTE.

1.PREPARE ALL THE DRY INGREDIENTS (PLAIN FLOUR, BAKING POWDER, BAKING SODA, GROUND CINNAMON) IN A BOWL, SIFT THE INGREDIENTS AND SET ASIDE.

2.MIX TOGETHER ALL THE WET INGREDIENTS (VEGETABLE OIL, BROWN SUGAR, EGGS, EGG YOLK, VANILLA) USING WHISK, SET ASIDE.

3.WHISK TOGETHER ALL THE WET INGREDIENTS AND DRY INGREDIENTS. ADD IN THE CHOPPED PECAN AND APPLE CUBED.

4.WHIP UP THE EGG WHITE IN A MIXING BOWL WITH WHISK ATTACHMENT AND SLOWLY ADD IN THE SUGAR. WHIP UP THE MERINGUE UNTIL IT REACHES STIFF PEAK CONSISTENCY.

5.FOLD IN THE MERINGUE WITH THE CAKE BATTER.

6.LINE THE 60 CM X 40 CM BAKING TRAY WITH BAKING PAPER AND POUR THE CAKE BATTER ONTO THE TRAY AND BAKE AT 180 C° FOR 30 MINUTES.