Crispy Flour Mix

Crispy Flour Mix - CrispyMix made out from mixture of OKRA Flour. The benefit of this CrispyMix - it will make your fry stay crispy for a long time at room temperature. INSYAALLAH this innovation will be competing at the IID2010, UiTM coming January 2010.

CRISPYMIX - CRISPY AND SPICY OKRA FLOUR MIXTURE

Introduction
Most flour mixture in the market is based from wheat flour and there is a downside to this. The price of wheat flour fluctuates according to the production and the laws of supply and demand. Our country does not produce wheat flour to meet the local needs and this commodity has to be imported. When the market price of wheat flour increased due to whatever reasons, the local food industries which are dependent on imported wheat flour will be affected. They will have to raise the price of to wheat flour-based food items to absorb the extra cost and this increase will be passed on to the consumers. If the consumers are unwilling to compromise with the price increase and reduce or outright boycott the consumption of these food items, then the industry players will indiscriminately suffer losses.

In view of this scenario, an alternative to wheat-based flour could be produced. One such idea is the production of a flour mixture using Okra. Apart from reducing the over-dependency on wheat flour, we can give Okra some added value as to its usefulness. Okra
or popularly known in Malaysia as Lady Finger or in Malay known as ‘bendi’ can be easily found in South East Asia especially in countries such as Malaysia, Thailand, Vietnam, Indonesia and the Philippines. Okra consists of 90% water, 7% carbohydrate, 2% protein, 1% fiber and traces of minerals and vitamins, such as Vitamin B. It is rich in calcium and known as a source of pectin. Traditionally, it is believed that Okra can help to boost-up memory.

Okra-flour mixture is suitable for everybody. This invention will give Okra more versatility as a food item. It’s extended usage than just a mere vegetable will give okra a promising future and will help to stabilize this vegetable price in the market.


Product Advantages
· This product is a vegetable based flour mixture that is suitable for every one of all ages.

· It has an extra crispy effect on both shallow and deep-fried products and is highly suitable for seafood, chicken and vegetables. Long lasting crispy effect compared to any other flour mixture.
· Okra is inexpensive and is easily available all-year round.
· The best part of this product is the old, left-overs and tough Okras which have no
· market value as vegetables are used in the production of the flour whilst the fresh younger ones can be saved as vegetables.
· This definitely creates an added value for okras which are presently only used as vegetable in cooking, hence enhances it’s versatility in terms of it’s usage.

Novelty
The novelty of this product is the use of inexpensive (cheap) and unwanted or leftover vegetables which currently have no value in the market. The process of transforming okra into flour for CrispyMix used tough, unwanted and leftover okra that are not suitable for vegetable cooking. Presently these vegetables (tough, unwanted or leftover Okra) are thrown away.


Significant
The significance of this product is apart from adding the value of the okra in terms of it’s usage and versatility, utilizing the unwanted leftover Okra which currently has no market value, can help boost farmer’s income by selling a product which is previously destined to the garbage bag.

NOTE:

INTERESTED TO COMMERCIALIZE THIS PRODUCT - CONTACT 019-6649369

One Sauce............

During the IID 2009 Ivention, Innovation and Design) competition held at UiTM 12 - 15th January this year, I sent 4 products:

1. Okra Thickening agent.

2. Okra Snack

3. Oriental Sauce - one sauce that suit all purpose of cooking, and

4. Blue Peas Jazzy Drink

Okra Thickening Agent, Okra Snack ann Oriental Sauce has won me a gold medal. While bronze for the Blue Peas Jazzy drink. Okra Snack and Oriental Sauce were then entered the ITEC'2009 competition on 15 - 17th May 2009, unfortunately it does not won any medal - probably, enrolled in a wrong category. But it is a great experience for me as it was my first attempt participating in national level - invention competition.

What I want to share with all of you is about the Oriental Sauce that I invented. The thing that spark the idea to invent the product is the word 'convenience'. One sauce that suit for all purpose of cooking. Either marinating, stirfrying, barbequing, grilling broiling, steaming or dipping - you can get it all from this sauce or should I rename it "ONE SAUCE" - it is an authentic original secret recipe made out of vegetables, meaning it is suitable for everyone - even non vegetable lover might be tempted to try. A taste and sensory survey have been done - 50%rated it as good , 16% very good and 5% rated as excellent for it taste. And I myself believed that this product can go very fat in the market. So....................................

For those investor who would like to commercialize this product, please contact me we can further discuss it.

The Okra Flour

Here are a write up on the product that won me a gold medal at the Bio Malaysia 2009, Kuala Lumpur Convention Center 17 -19th November recently.

ABSTRACT
Okra or popularly known in Malaysia as “Bendi” or Lady Finger can be easily found in South East Asia especially in Malaysia, Thailand, Vietnam, Indonesia and Philippine. Okra consisted 90% water, 7% carbohydrate, 2% protein and 1% fiber, traces of minerals and vitamins, such as Vitamin B. It is also rich in calcium. While traditionally Okra is also believed to boost-up memory.
Vegetable commodities are considered as the most volatile commodity in term of pricing. It price fluctuate almost daily. In Malaysia Okra may fetch the highest price of RM415.00/100kg and as low as RM214.00/100kg (FAMAXCHANGE – price forecast for month of January, February and March, 2008)). However, these fresh commodities are greatly influenced by weather, apart from other factors such as demand and supply. Due to this aspect, farmers need to play more roles to ensure the price stability of this particular commodity. One of the roles that farmers could play is to explore the other potential usage of that commodity, aside from it conventional and traditional purposes.
Commonly, young Okra is used as a source of vegetables in most of Asian cooking. While old and tough okra normally are discard or thrown away. This creates great losses to farmer since these old and tough Okra has no value in the market. Due to that aspect a solution are found to explore the potential of this old and tough Okra for better usage. Since Okra has a distinctive thickening value it have found out that the possibility of converting Okra into a powder form and used as an thickening agents. And at the same time the Okra flour can also be turned into snack.
PRODUCT ADVANTAGES
Snack which are made from vegetable based flour suitable for everybody of all age.
Use inexpensive and easily available raw material throughout the year (unseasonal vegetable) – okra.
Creating versatility for okra uses.
An added value for okra which are presently only used as vegetable in cooking.
NOVELTY
Using inexpensive (cheap) and unwanted or leftover vegetable which currently have no value in the market. The process of transforming okra into flour for Okra Snack used tough, unwanted and leftover okra that are not suitable for vegetable cooking. Presently these vegetables (tough, unwanted or leftover okra) are thrown away.
SIGNIFICANT
Help to boost income of farmers. Utilizing the unwanted leftover okra which currently has no market value, helps to boost farmer income.

NOTE:

Those interested to know more about the OKRA Flour please contact me at 019-6649369

It have been..............

Pheeew .............just couldn’t find time to really sit down and write (or probably I am giving myself an excuse). November seem to be a busy month for me, right from the start of the week. Busy with the examination, marking paper, research outing as well as competition – Bio-Malaysia (my product OKRA flour have been choosen to enter this competition – it won a gold medal at the IDD2009, UiTM, 17th - 19th November 2009). Know what, our research outing organized by the Academic of Sciences Malaysia (ASM) have been a very interesting one. Dr Salim (my colleague) and me are looking into the Orang Asli cuisine – so we quickly agreed when we got an invitation from MSA for the Gunong Benom Expedition 2009. A lot of interesting things happened – Cooking the Orang Asli style really different, the ingredient, method, flavouring, and taste. I have taken quite a number of picture – will share with you later. Okay got to chow now will keep update, INSYAALLAH soon.

Here are some goodies from the Food Styling Class...........

It have been quite sometime since my last update. Just could not fine time to update this blog. My apology to those who might have waited for a latest update. Okay here are some photo from my Food Styling classes for you to browse through....................

Styling a Roasted Chicken

Fully cooked or roasted chicken may not look tempting or "gorgeous" in photo. So you need to 'styled' it in order to make it look good and nice in a photograph. Here are some tips and technique you can apply when styling a roasted chicken. The breast of the chicken should look plump, so what you do is stuffed it with aluminium foil. Why aluminium foil? Because it can be shaped easily and will not be out of shape when roasted. Be sure to stuff the chicken firmly, shape up the chicken breast. Then use a pin to secure the opening. As for the wings push it clode to the body and pin it. Take a thread and tie up the leg. After you are pretty sure of the shape that you want it to be, put on a roasting pan and put the chicken in a preheated oven at a temperature of 180degree C. Not for long just for ashort while to slightly cooked the skin. The reason why you would want it slightly cooked is to enable you to brush the chicken with caremel to give a 'roasting' effect. The caramel stick better onto the skin if it cooked. Apply the colouring to the chicken to imitate a cooked roasted chicken colour (completion). For that purpose you can use chinese caramel sauce, thick soy sauce, oyster sauce, light soy sauce etc. Please make sure you brush or 'paint' it with a good colour tone. Thinner part and part that are expose direct to the heat will be darker compare to a thicker part or further from the heat.

Before plating the chicken be sure to remove any pins or thread that might be obvious in the photo.

A Chef or a Stylist

From 11th – 14th August Kuala Lumpur are stormed by Chefs all over Malaysia battling in the Salon Culinaire Competition, concurrently held together with Food Hotel Malaysia Exhibition at the KL Convention Center. Most Chefs in Malaysia and food enthusiasts might not want to miss this event. This is where Chefs show their talents after working hard in workplace. And this competition is not an easy task. Only Chef with ‘mentally and physically ready’ takes the challenges. Several categories are contested from the apprentice right to the senior open. It is a great event that most of culinarian looking forward. Apart from competing Chefs takes the opportunity to meet fellow culinarian friends to change ideas and culinary stories.
One of the categories contested on the first day of the event is the ‘Appetizer Display’. These are some pictures that I would like to share. What do you think? Do you think they are Chef or Food Stylist?