Mondelez, the owners of some of Malaysia’s most loved iconic brands such as Oreo, Tiger Biskuat, Jacob’s, Chipsmore, Cadbury Dairy Milk, Choclairs and Twisties recently partnered with Malaysia’s world’s biggest halal flight kitchen, Brahim’s Airline Catering (BAC) to showcase culinary delights prepared using some of Malaysia’s favourite brands. This first-of-its-kind event convened to demonstrate how easy it is to create restaurant-quality dishes at home using Mondelez products.
For this event, Mondelez worked closely with BAC’s renowned savoury and pastry chefs – and Chef Fakhrul and Chef Scott respectively. They are both professional chefs with a deep understanding of food ingredients and culinary techniques to create a variety of mouth-watering dishes by combining some of Malaysia’s best loved brands.
We were also given the chance to sample and judge 10 delectable dishes prepared by the two chefs, whereby the winning dish – Toblerone Orange Mousse – was awarded the title of “Media Choice: Epicurean Delight”. After that, we participated in a pressure test whereby we had to replicate two dishes demonstrated by the chefs within 10 minutes.
Since we’ve got the chance to learn a few new recipes, we’re sharing two with you! These dishes are super simple to make and they’re enjoyable for everyone in the family.
Lemon Curd Shooter
185g McVities Digestive Biscuit (Break into crumbs)
90g Melted butter
500g Philadelphia Cream Cheese
3/4 cups Lemon curd
3tsp Gelatin powder
1/4 cups Cold water
2tbsp Fresh lemon juice
1 cup Fresh whipped cream
Method:
1. Mix the biscuit crumbs and butter, set aside.
2. Spoon a tbsp. of lemon curd spread into the bottom of the glass.
3. Beat the Philadelphia Cream Cheese until smooth, mix in the lemon curd spread. Fold in the gelatin mixture (dissolve in water), lemon juice and whipped cream.
4. Pour a tbsp. of the cream cheese filling on top of the curd, add a tbsp. of McVities Digestive biscuit crumbs, then one more spoon of the cream cheese filling.
5. Refrigerate for two to three hours or until set.
Jacob’s Crab Cakes
400g Shredded crab meat
20g Chopped yellow onions
20g Finely diced carrots
20g Diced bell pepper
200g Philadelphia Cream Cheese
70g Shredded Mozzarella cheese
30g Shredded Kraft Cheddar Cheese
2 Eggs
20 Crushed Jacob’s Cream Crackers
Salt and crushed black pepper to taste
Method:
1. Combine all ingredients in a mixing bowl. Mix well and season with salt and pepper.
2. Shape the mixture into small patties.
3. Arrange the patties on a baking tray and bake in the oven at 180°C for about 15 to 20 minutes.
4. Ready to serve.
