P.A. Food Officially Blog

Food Of The Day

2011-09-21T20:45:00.000+08:00

INGREDIENT:

PA pratha (plain / whole wheat)

5 ounce pizza sauce

5-6 shrimp (size 21-25)

2 tablespoon canned baby clams, drained

3 ounce calamari rings

2 ounce small scallops

1 teaspoon minced garlic

1 tablespoon olive oil

3/4 cup grated mozzarella

1 teaspoon chopped parsley

25ml Pernod liquor

salt and pepper to taste (for those do not like alcoholic, can ignore Pernod liquor)

COOKING:

Heat PA pratha on frying pan without adding oil or preheat oven to 180°C (350°F) and bake PA pratha until

golden brown on each side. Remove from the frying pan/ oven and set aside.

In a frying pan, heat the olive oil and saute the garlic.
After 3 minutes add the calamari rings and scallops and saute for 2 minutes. Deglaze with the Pernod and

season

them with salt and pepper.

Spread the pizza sauce over the dough.

Cut the shrimp to two along their length.

Apply all the seafood toppings evenly and sprinkle with the mozzarella cheese and chopped parsley on top.

Season the Seafood pizza with salt and pepper and bake it in a preheated oven at 400 F until the cheese has

melted.

what is Spring Roll ?

2011-08-26T12:21:00.001+08:00

Spring rolls is an umbrella term used in Western culture to describe disparate varieties of filled, rolled appetizers similar to the Chinese chūn juǎn (春卷), from which the term was derived. East and Southeast Asian cuisine foods referred to by the term have different names depending on their country of origin, as well as the type of wrapper, fillings, and cooking techniques used.

They are commonly eaten in certain Asian countries, most notably China, Vietnam, Malaysia, Singapore, Indonesia and Philippines.

In Taiwan, spring rolls also come in a number of varieties, such as:

Fried vs. non-fried

Fried spring rolls are generally smaller and crisper. They can be sweet or savory; the latter are typically prepared with vegetables. This version is fully wrapped before being pan fried ordeep fried.

Non-fried spring rolls are typically bigger and more savory. In contrast, non-fried spring rolls typically fill the wrapping with pre-cooked ingredients. The most commonly eaten style of non-fried Taiwanese spring rolls is called rùn bǐng (润饼) in Mandarin (or po̍h-piá (薄餅) in Taiwanese. Traditionally, non-fried spring rolls are a festive food eaten during the Cold Food Day festival and the Tomb Sweeping Day festival in spring to remember and pay respect to ancestors. The Hakka population sometimes also eat spring rolls on the 3rd day of the 3rd month of the lunar calendar.The wrappings can be a flour based mix or batter.

Northern vs. southern Taiwan

In northern Taiwan, the ingredients are generally flavored with herbs, stir-fried and sometimes topped with a finely ground peanut powder before being wrapped. The northern-Taiwanese style spring roll is usually lightly topped with or accompanied by a soy sauce.

In southern Taiwan, the ingredients are generally boiled or blanched in plain water. Sometimes caster or superfine sugar is added along with the peanut powder before all the ingredients are wrapped.

Hong Kong

The fried version with minced pork is called chả giò (southern Vietnam), nem, or Nem rán (northern Vietnam); it has been mistakenly referred to as an egg roll or spring roll on some restaurant menus. Central Vietnam has its own version of a "fried roll" called "Ram." "Ram" is always made from whole shell-on shrimp or chopped deshelved shrimps and some green onion, wrapped in rice paper and deep fried. "Ram", like most food items from central Vietnam, are not widely available in Vietnamese restaurant overseas. The collective Vietnamese "egg rolls" are different from the Chinese egg roll in that it is typically smaller and contains ground or chopped protein such as pork, crab, shrimp (but rarely) chicken, taro, glass noodle, wood-ear mushrooms and shredded carrots. It would be more correctly referred to as a "Vietnamese fried Roll". It is sometimes called eggrolls even though no eggs are used in the making. Rice papers are always used as the wrappers in Vietnam. Vietnamese restaurants in western countries tend to use the Chinese eggroll wrappers due to the inavailability of rice papers initially. However, some restaurants have slowly reverted back to using rice papers now that they are widely available.

Spring roll is usually available as a dim sum dish.

Vietnam

In some restaurants, gỏi cuốn, a Vietnamese salad roll, is translated as "spring roll", while some others use the term "summer roll". Ingredients include slivers of boiled pork, shrimp, rarely chicken or tofu, fresh herbs, lettuce, sometimes fresh garlic chives, rice vermicelli, all wrapped in moistened rice paper, served at room temperature with fermented soybean sauce (tương xào) or hoisin sauce. The salad roll is easily distinguished from a "minced pork roll" by the fact that it is not fried, the ingredients used are different. Spring roll refer to the freshness of the spring season with all the fresh ingredients, therefore frying takes away that feeling.

To create a dipping sauce nước mắm pha (nước chấm) renowned in central Vietnam, add fish sauce, lime, garlic, sugar, small red and green peppers and water. Mince the garlic and peppers. Add the sugar into a bowl of hot water to help dissolve it quickly. Add fish sauce, lime, and the minced garlic and peppers into the sugar water.

It can also be found at some Grocery Retail stores in the U.S., such as Trader Joe's.

Australia

In Australia, a diverse range of authentic Asian cuisine is available due to immigration, multiculturalism, and the abundant fresh local produce. Both Dim Sims and chiko rolls were inspired by spring rolls.

Australians also have their own version of spring roll, made by Marathon that can be found in just about any takeaway fish and chip shop in Australia, and rather than using pastry with a rolling technique they have a more doughy texture.

Phnom Penh - Cambodia

Spring roll are served everyday in "The Spoon" (a famous buffet restaurant) as it's the signature dish of the restaurant.

video

2011-08-25T11:02:00.001+08:00

sorry because it's kinda blur because it's record down from television from someone, thanks people!

What is Chapati?

2011-08-25T10:27:00.000+08:00

Chapati or Chapatti or Chapathi is an unleavened flatbread (also known as roti) from the Indian subcontinent.Versions of it are found in Turkmenistan and in East African countries Kenya, Uganda and Tanzania. In China there is also a similar type of flatbread called Laobing.

DEFINITION

Chapatis are one of the most common forms in which wheat, the staple of northern South Asia, is consumed. Chapati is a form of roti(bread). The words are often used interchangeably. While roti refers to any flat unleavened bread, chapati is a roti made of whole wheat flour and cooked on a tava (flat skillet).

COOKING

Chapatis are made from a firm but pliable dough made from flour (whole grain common wheat), 'atta' in Urdu/Hindi/Punjabi/Bengali, and water. Some people also add salt and/or oil to the dough. Small portions of the dough are rolled out into discs much like a Mexican tortilla, using arolling pin. The rolled-out dough is thrown on the preheated dry skillet and cooked on both sides. In some regions it is only partly cooked on the skillet, and then put directly on a high flame, which makes it blow up like a balloon. The hot air cooks the chapati rapidly from the inside. In some parts of northern India (e.g. Punjab) and Pakistan, this is called a phulka (that which has been inflated).

Often, the top of a chapati is slathered with butter or ghee (clarified butter). A piece of chapati is torn off and used to pick up the meat or vegetable dish(known as subjis) that make the meal. It is folded into a sort of loose cone and used as a scoop to eat the more liquid dishes at a meal like dal, paneer, or chole.

Chapati sizes (diameter and thickness) vary from region to region and kitchen to kitchen. In Gujarat, for example, the chapati is called a 'rotli' and can be as thin as tissue paper. Chapatis made in domestic kitchens are usually not larger than 6-7 inches in diameter since the 'tava' from which they are made comes in sizes that fit comfortably on a domestic stove top. Tavas were traditionally made of unglazed earthenware, but are now typically made from metal. There are also electric tavas manufactured in India. The shape of the rolling pin also varies from region to region. Some households simply use a kitchen work top as a sort of pastry board, but homes have round flat-topped 'boards' specifically for rolling out chapatis that may be made of wood or stone.

Flat unleavened breads in South Asia come in many forms, the chapati is only one of them. A roti, made of a dough similar to that used to make chapatis and cooked in an oven, is a 'tandoori roti'. The combination of wheat flour with one or more flours (e.g. chickpea, maize, or millet) will produce a "missi roti". Rotis made with pearl millet (bajra) or maize (makka) or jowar flour usually carry the name of the flour, as in "bajra roti" or "makke ki roti" (or "bhakri" in marathi). Flat breads like chapati and roti are traditionally a food of northern South Asia. The peninsular south, the east and northeast and the Kashmir valley are primarily rice-eating cultures. In southern India, there is a distinction made between a 'chapati' and its layered fried version the 'paratha'. 'Parathas' usually have a filling inside, such as spinach, cooked radish, or potato. Also now the 'tandoori roti' is to be found in the smallest towns.

What is Roti Prata?

2011-08-24T12:56:00.001+08:00

Roti prata is a fried flour-based pancake that is cooked over a flat grill. It is usually served with a vegetable or meat based curry and is sold all over Singapore in food centres. Prata is also commonly cooked (upon request) with cheese, onion, banana, red bean, chocolate, mushroom or egg.

PREPARATION
Roti Prata is prepared by flipping the dough into a large thin layer before folding the outside edges inwards. The dough will then be heated on a hot plate. Flavorings or toppings, if ordered, can be added either before or after it is flipped, depending on the flavorings or the desired outcome. The 'tissue' and 'paper' variants are pan-fried with butter, rolled into a cone shape and sprinkled with sugar.

HISTORY
Roti prata is a traditional South Indian food. It has always been known as Parantha in India while it is usually known as roti prata in countries like Singapore. Roti prata and the Malaysian variant Roti canai are served slightly differently, influenced by each country's culture. There are also differences in nomenclature in Singapore and Malaysia. In Singapore, the varieties of roti prata are named mostly in English, such as cheese prata or onion prata, whereas in Malaysia they are commonly named in the Malay Language, such as roti telur for "egg prata."

The 50 Enterprise, celebrating Malaysia's enterprising spirit

2011-08-22T16:05:00.000+08:00

The next coming event of P.A. FOOD

2011-08-22T12:30:00.003+08:00

2011-08-18T17:46:00.001+08:00

Hello everyone, P.A. FOOD early here to wish that everyone SELAMAT HARI RAYA AIDILFITRI

SMB Recognition Awards in 2006

2011-08-18T11:09:00.000+08:00

2004 FOODEX JAPAN

2011-08-18T10:17:00.003+08:00

Food and Hotel Indonesia 2011

2011-08-18T10:14:00.000+08:00

the chief are preparing our mantou to serve customer

chapati roll are getting done

it's P.A. FOOD curry potatoes mini steam bun

it's our mantou with tuna inside

people are trying our mantou with tuna

P.A. FOOD is the BEST

The chief are rolling the chapati roll and prepare to serve

P.A. prata are make become spicy fishball pratha roll

About Us

2011-08-17T17:18:00.002+08:00

P.A. Food Sdn. Bhd. formerly know as Syarikat Pau Ahmad which was established since 1985, has vast experience in the manufacturing of fine flour-based frozen Oriental / Asian delicacies, such as Steam Buns, Mantou, Roti Pratha, Roti Chapati, Samosas, Spring Roll, Curry Puff, Spring Roll Pastry, Vadai, Puthu Mayam & Dim-Sum etc. With our extensive research and development, we are constantly improving our quality and developing new products to serve the growing world market. P.A.Food Sdn. Bhd. exercises very strict quality control at all stages of food production to ensure the consistency of quality and safety of our product. To date, our products are not only marketed in Malaysia but also to countries such as China, Hong Kong, Singapore, USA, UK, Japan, New Zealand, Germany, Australia and Middle East. And products have satisfied the sophisticated needs and taste of our customers.

P.A. FOOD (Twitter)

2011-05-16T10:30:00.000+08:00

Hello everyone, now P.A. FOOD are started using TWITTER.

Follow us on: http://twitter.com/#!/PA_FOOD

Hello blogger~ P.A. Food is now learning how to use blog

2011-02-11T11:08:00.000+08:00

Hello blogger!