I was fortunate enough to be cooking a complete meal of three courses organized by S&P Santan in Sungai Buloh. The I <3 S&P Santan Cooking Workshop is helmed by Chef Andri Hadi – a very interesting character indeed!
I was teamed up with Ceera Noh and I have to admit I couldn’t ask for a better partner. She has solid, practical skills as a mom and seasoned a lot of our dishes to perfection.
I was more focused on plating and I tried very hard not to let her down by doing it professionally.
I dare say that our presentation was best – it wasn’t clownish and kid-like on one side of the spectrum it wasn’t sloppy on the other (did three plates for our main course before I was satisfied).
The I <3 S&P Santan Cooking Workshop is actually a contest between all the participants. There were 5-6 teams of two in total. I humbly named us “Team Awesome”.
Appetizer: Spinach Broccoli Coconut Soup
The first dish that we cooked. I sliced up the broccoli florets and garlic while Ceera did the vegetable soup stock. We didn’t cook the fresh baby spinach but blended it into the soup later, as the chef did.
I also went up to do the Massimo Wheat Germ garlic bread.
It’s really easy, just butter one side with butter and twist it, sealing it in with another dab of butter.
I love the ease of the S&P Santan Instant Coconut Cream Powder. It comes in 50 gram packs of Original, Omega 3 and Pandan and we used the first for this. You can dilute it with 1 cup of water for heavy coconut cream or 2 cups of thin coconut cream but for this recipe, we just poured it into the saucepan and seasoned it with salt, pepper and nutmeg. I really liked how versatile and convenient the product was.
We worked pretty well as a team and since I proofed myself somewhat adept (at least I didn’t burn down the kitchen) – I plated up. Our spinach broccoli coconut soup is a real French style soup – thick and hearty.
I floated a tablespoon of S&P Santan Coconut Milk on top for contrast and flavor.
It received pretty good reviews from the chef and heartened, we moved on to the next dish.
Entrée: Baked Cajun Chicken Wings
This is something that both of us knew how to do and the chef did a demonstration while asking us to work at the same speed – no problems there.
We shared an oven with another group of two girls and thus we put in our chicken together. There is a great irony somewhere here.
I carefully arranged my chicken wings so that the tips were facing *outside* on the baking tray. This is done so that the heat of the convection oven won’t burn the meat.
Unfortunately, we didn’t know that the oven hasn’t been pre-heated and when the chef came over to everyone’s station to look at their chicken, ours was the very best in the entire class. It’s browned to perfection!
We made the Coconut Pandan Cheese Sauce with Blue Key Superfine Flour, S&P Pandan Santan Coconut Cream Powder and 2 tbsp grated cheddar cheese. Both Ceera and I tasted the sauce and it was good – I made sure that sufficient time has passed so that any raw flour has been “cooked out”.
I plated the chicken in a smear of the coconut pandan cheese sauce and stood two chicken wings up, supported by each other.
…and when it came judging time, it turns out that our chicken was raw. -_-
It needed 3 more minutes in the oven due to the lack of pre-heating (we both thought the other team had done it).
Here’s our dish!
Dessert: Cavendish Coconut Fritters
I learned a very nifty trick during the I Love S&P Santan Cooking Workshop. Banana fritters tastes a lot better if you dip it alternately into batter and desiccated coconut. We used 1 cup of S&P Santan Sejati Desiccated Coconut and 1 cup Blue Key Superfine Flour for the dry coating. The desiccated coconut really comes in handy as it has a longer shelf life and comes in a convenient pack.
We actually learned from the previous mistake and made sure to make two batches. I sliced up one banana for the first test batch while Ceera did the second batch.
Our Cavendish Coconut Fritters were deep fried for 2 minutes in boiling hot oil before we plated up in front of the judge.
I did the plating and I had planned to do a quenelle of vanilla ice cream to show off my skills.
Unfortunately, the ice cream was way too solid and despite heating two ceramic Chinese soup spoons on the burner, I could barely make a passable quenelle. I’m glad I did it though, no one else did and I saw from the blank looks that not many knew what a quenelle is either (except for the chef, of course).
I also finished with a flair with some toasted desiccated coconut and a smear of caramel and passed it to the judge. We were the first team to finish.
Although we didn’t win anything (the winner was a female duo from Weibo) it was fun to cook with someone with a Malay heritage and a practical background as opposed to my more recent and modern interpretation of cuisine. Ceera was the one who seasoned and tasted everything and I felt bad that we didn’t win.
Nevertheless, it was a fun morning and afternoon learning about the various uses of S&P Santan products. Coconut oil and milk is a source of healthy HDL cholesterol and has numerous health benefits. This is something that Australians and people from the United States are finding out and they’re using more coconut milk in their cooking. The S&P Santan products are easy to use and cater for health conscious consumers as they do not contain artificial preservatives and flavorings.
It’s a very trendy ingredient and I have a whole range of S&P Santan products at home now. I’ll share more when I cook soon!
Do you have your own recipes using S&P Santan coconut milk? Share your recipes at the S&P Industries Facebook page and win more than RM 1,900 worth of prizes!
Thanks to S&P Santan and Chef Andri Hadi for a great time! A big thank you to FFM Marketing for providing the superb venue – I loved the clean and well-equipped kitchen islands. It’s open for rental too – contact firstname.lastname@example.org or 03-61457888 for enquiries.
Props to Denise and Michele for their tireless photography and cheers to my team-mate Ceera Noh for being awesome! 🙂