Mission Chips made its official debut in Malaysia recently during the FIFA World Cup Season. Perfect for little get-togethers or just when you’re feeling like having a snack, Mission’s authentic tortilla chips is made from 100% real corn with a healthy benefit of 30% less oil than any other regular potato chips.
To show everyone how well the chips go with just about every dip, Mission got in touch with renowned local chef, Isadora Chai to demonstrate drips with local elements that will take only seconds to prepare. Because dips that go well with chips are a real crowd pleaser, we decided to share some of the recipes with you:
Mission Curried Cream Cheese Dip
Ingredients
- 250 ml tub cream cheese, softened to room temperature
- 1 tbsp curry powder
- ½ tsp lemon rind, finely chopped
- Salt and pepper to taste
- Mission Chips in any flavour (suggested Original)
Method
- Mix the ingredients together, adjust the heat of the curry powder to your preference.
Mission Sarawakian Umai
Ingredients
- 800 g sashimi grade fish (e.g. ikan parang, tuna, yellowtail, mackerel,
- sea bass, snapper), skinned & deboned and sliced thinly
- 1 tbsp good quality vinegar
- 5 shallots, finely pounded
- 10 Bird’s eye chilly, pounded
- 4 cloves of garlic, skin removed and pounded
- Juice of 15 calamansi limes
- 2 red chillies, seeded and sliced lengthwise into thin strips
- 1 whole purple onion (or Spanish onion), thinly sliced
- Salt to taste
- Fresh coriander leaves, chopped
- 4 tbsp peanuts, roasted and ground
- Fresh whole coriander leaves for garnishing
- Mission Chips in any flavour
Method
- In a large bowl, mix in the fish slices with vinegar. Squeeze out the excess vinegar. In the same bowl, mix through the pounded shallots, chilly & garlic, lime juice, sliced chillies and onions.
- Let the fish ‘cook’ in the acidic dressing for at least 5 mins and then season to taste with salt.
- Just before serving, toss in the coriander leaves and ground peanuts.
- Serve the umai with Mission corn chips.
Mission Spiced Green Pea Dip
Ingredients
- 40 g yellow onions, peeled and diced finely
- 600 ml chicken stock
- 1 cm cube ginger
- ½ tsp ground coriander
- 1 tsp ground cumin
- 3 tbs fresh green coriander leaves, chopped
- ¼ green chilli
- 500 g green peas
- 1 tsp lemon juice
- ¼ tsp roasted cumin seeds, grounded
- 4 tbsp sour cream, to taste
- Salt to taste
- Mission Chips in any flavour
Method
- Combine diced onion, chicken stock, ginger, ground coriander powder and cumin powder in a pot and bring to a boil.
- Then simmer for 5 mins.
- Fish out the ginger and add fresh coriander leaves, green chilly, peas, roasted cumin seeds and cook until peas are tender for approximately 2-3 mins.
- Separate the liquid from the solids and blend the solids until fine. You may use some of the boiling liquid to thin out the pea mash.
- Season accordingly.
- Just before serving the dip, heat the pea dip and add sour cream & salt to taste. Serve with Mission Chips
Mission Tomato and Coriander Dip
Ingredients
- ½ tsp coriander seeds
- ½ tsp cumin seeds
- 4 very ripe tomatoes
- 4 tbsp olive oil
- 1 clove garlic, finely pounded
- 1 tbsp gula Melaka, pounded
- 5 fresh curry leaves, finely sliced
- 1 tsp fish sauce
- 1 tbsp fresh coriander leaves, chopped
- 1 red chilli, deseeded & finely diced
- 1 tsp mustard seeds
- Salt & pepper to taste
- Mission Chips in any flavour
Method
- Place the coriander and cumin seeds in a dry pan and dry roast the spices until the seeds start to pop. Place in a pestle and mortar and grind finely.
- Finely score X’s through the skin of the tomatoes.
- Place in a pot of boiling water to blanch the tomatoes until the skins start to peel away from the tomatoes.
- Remove from the water and place in an icebath.
- Core out the woody part of the tomatoes and roughly chop the tomatoes.
- Mix in the olive oil, then add in the rest of the ingredients and the ground spices.
- Season with salt and pepper to taste
- Keep refrigerated until ready to serve
- Serve with Mission Chips
Mission Chicken Satay Dip
Preparation time: 5 mins
Cooking time: 5 mins
Serves: 4
Ingredients
- 3 tbsp cooking oil
- ½ tsp turmeric powder
- 1 stalk lemon grass, sliced and pounded finely
- 3 cloves garlic pounded
- 200 g minced chicken meat
- Salt to taste
- 1 ½ cups pasembur sauce
- Mission Chips in any flavour
Method
- Heat oil in a wok and then sauté the turmeric powder, pounded lemon grass and garlic until fragrant.
- Add in the chicken meat and stir-fry the meat until it is just cooked.
- Season the chicken with salt to taste.
- Then finally add in the pasembur sauce and cook until the sauce comes to a boil.
- Serve immediately with the Mission Corn Chips.
Mission Crunchy Spiced Mint Chutney Dip
Preparation time: 10 mins
Serves: 4
Ingredients
- 1 cup mint chutney
- ½ cup thick cream (or double cream)
- ½ tsp ground coriander powder
- ½ tsp ground cumin powder
- ¼ cucumber, skinned, deseeded & diced
- ½ green capsicum, deseeded & diced
- ¼ Spanish onion, finely diced
- 2 tbsp finely sliced spring onions
- ½ tsp freshly ground pepper
- Salt to taste
- Mission Chips in any flavour
Method
- Whisk the mint chutney with the thick cream until smooth, then mix in the ground coriander and cumin.
- Add in the rest of the ingredients and season with salt & pepper to taste.
- You may keep this dip refrigerated until ready to serve with the Mission Tortilla Chips.
