SIAL PARIS

Chinese Steamed Buns For Malays

Would you be surprised if you are told that the founder of “Pau Ahmad” is not a Malay man named Ahmad, but a Chinese businessman instead?

The founder of “Pau Ahmad” is indeed a Chinese businessman named Chen Fang Xin, you may also call him the pioneer or leader of Halal (permissible to use by Islamic law and custom) steamed buns.

“Pau Ahmad” has now been renamed as “P.A Food”. Those who do not know Chen would wonder whether it was his luck that made his products comply with the strict requirements for “halal” registration. In fact, it was his hard-earned fruits.

He saw a great potential in the Malay market and started the halal steamed bun business with his cousin in 1985. Like digging a well in a desert, many of his friends ridiculed him and dampened his enthusiasm. Meanwhile, Malays could hardly be convinced and accept his buns.

However, with his constant efforts to send his buns and steamers to Malay restaurants and stalls, he has gradually broken the barrier of different dietary cultures. His buns have been widely accepted by Malays since then.

Just like other businessmen, Chen faced difficult times, too. He went through the economic crises in 1980s and 1990s.

In 1986, when his business was just started, the demand for steamed bun was high. This allowed him to safely go through the economic turmoil and at the same time, he got his business right on track. A year later, he started the research on frozen buns and he brought his products to hypermarkets. For the expansion of his business, he replaced labor production with machines bought from Japan.

In 1997, he expanded his frozen steamed buns and snacks business to foreign countries and for the first time, he felt the power of the Asian financial crisis. His business dropped by 60% and he was unable to collect some of the debts. Fortunately, the factory was on rental basis that allowed for smaller expenses. He sacked only less than 10% of employees.

“At that time, business in urban areas dropped sharply and agricultural products were more valuable. Many Malays chose to return to their kampong. Fortunately, my company’s cash flow was strong and the business could be maintained without any investment and the purchase of machinery,” said Chen.

After the Asian financial crisis in 1997, he realized that he could not rely only on supplying buns and snacks. Thus, he started to be an Original Equipment Manufacturer (OEM), looking for greater business opportunities and more profits.

“I think a businessman should go beyond the traditional business framework. The current trend is the ‘Blue Ocean Strategy’ and the ‘Red Ocean Strategy’. We should implement the Blue Ocean Strategy to create our own business before the emergence of competitors. At the same time, we must not go with the current or run away when we face problems. Instead, we should have the courage to face and find a way to get rid of the plight,” he said. (Translated by SOONG PHUI JEE/ Sin Chew Daily)

Sources From: http://www.ucsi-blueoceanstrategy.com/chinese-steamed-buns-for-malays/

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Food Of The Day

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 ?

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

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

What is Chapati?

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.