The Fonterra and the Chef Association team
On 23rd Oct 2009 ( Friday ), the world's largest dairy exporter from
New Zealand, Fonterra, launched their inaugural pastry challenge in
Penang at KDU college with the assistance of the Chef Association,
Penang Chapter. Penang Passion is proud to be associated with this
exciting event and to help coordinate the setting up of ' Flavours of
Penang' branding materials and to invite our community to sample local
delights created with Fonterra dairy products.
The expats enjoying the Penang local cuisines
The most yummy creation to me was the local signature
dish, Curry Mee, where one of the key ingredients, coconut milk was
substituted with Anchor Cream . I was at first sceptical how the taste
of coconut milk can be substituted with a dairy product but I have to
say that one mouthful of the curry mee soup soon dispelled my earlier
trepidation. The curry mee was also the choice of voters who voted it
the most popular local dish of the day. I find ' Oh Chien' fried with
Anchor butter good but rich . Lemak Laksa was also pretty yummy . And
then there were Satay, Roti Jala, Ban Chang Kueh and other local
favourites for guests to sample. The hawker delights drew a huge crowd
to the venue and we were really thrilled to see so many enthusiastic
foodies participating in this event.
The hawker stalls with their Penang local dishes
Marketing & Channel Development Manager, Tan
Chian Pang with the Hawker Stall winner, Curry Mee
Preparation of the Roti Jala
The atmosphere at the Fonterra Pastry Challenge 2009
Weeks before the event, both
Serena and Joey worked at a feverish pace with the branding team from
Fonterra, Tan Chian Pang and Shahnazrazad Yahaya , to ensure all went
smoothly and their effort paid off handsomely as KDU was transformed
into a food paradise on that day and within hours, 3000 bowls of local
delights were happily consumed by guests and students.
The branding team from
Fonterra, Tan Chian Pang and Shahnazrazad Yahaya with Koh Tze Yin, the director of Penang Passion