Thursday, June 3, 2010
BAKING demonstrations with an authentic Indonesian Chef is a rarity among Kagayanons. But thanks to ZEELANDIA Philippines, it became a reality last May 29, 2010 at the Grand Caprice Restaurant.
About 60 enthusiastic and energetic bakers were exclusively invited to an exciting fun-filled afternoon baking demonstration. This is the very FIRST demonstration done by the company in the Philippines that started sometime in the early 2000. Aren’t we lucky? Delegates from as far as Marawi City, Iligan City and neighboring towns were treated to a new dimension in the field of bread making, fruit bars and healthy cookies.
The afternoon activity started with Mr. John Alexander Uy, Manager of ZEELANDIA Philippines welcoming all the guests and participants and giving a birds-eye view of the company. John flew all the way from Manila together with the tall and charming Chef Sunindra Ika Satya, more popularly known as Chef Indra, who on the other hand flew all the way from Jakarta, Indonesia just two days before the demonstration.
First to be demonstrated was the basic sweet bread recipe, which is a basis for all Asian Sweet Breads. And from the basic dough, Chef Indra, who was also ably assisted by Mr. Felic Oracoy (sales representative for Zeelandia Phils.), turned those basic dough into the following masterpieces: Tuna Pizza, Cheese bread, Hot Sausage, Raisin Polo, Rap and Cheese, Polo bread, Polo Mocca, Berry Polo, Berry Boat, Cream Boat and many other variations.
Ovex, an interesting product of Zeelandia was used in brushing baked breads which give them the shiny, more natural golden brown look. Definitely, new techniques in the art of bread-making were witnessed by the eager participants whom I am looking forward to duplicating what they have learned in their bake shops or businesses.
Another mouth-watering dessert called “Steamed Roll Tiramisu” was done with the Steamed Blondie Tiramisu Mix using their “Indonesian” style square stainless steamer. The steamer definitely looks different from the ones I’ve seen and appears to be very effective in steaming cakes and other goodies. The “Black and White Cake” looks fantastic after it was frosted with Bio Bianca Cream (that tastes really heavenly!) and decorated with rosettes and topped with some dark cookies and strips of chocolates! The luscious Mocca Cake was another tempting item to try!
Using their Indomuffin Vanilla Mix, the delicious Potat’orange Cheese was made. The basic usage of the mix is as simple as just adding eggs and oil into the mix. But of course, one can enhance or alter the mix by adding other ingredients and come up with their own version of dessert! How clever!
Decorated donuts using their Frido Donut Mix, was a hit among the guests because they also got to try them. The donuts really look so sinfully-rich because it was also frosted with melted black and white chocolate. Some were frosted temptingly with their prepared donut glaze which comes in the following flavors: mocca, strawberry and vanilla.
The last to be demonstrated was the healthy Asian Fruit Cookies (but was really made into small bars) using the Kukiya Vanilla Dough mix. What made it really healthier was the fact that they used apples, dates, orange juice and rind, honey and cinnamon powder. A fantastic combination I should say!
Other equally wonderful and delectable products of Zeelandia include glazes, fruit fillings (for both cold and hot applications), custard fillings, muffin mixes, cake emulsifier, cake, donut and cookie mixes, mousse mix, whipping cream, butter cream mix, donut glazes, bread glaze, improvers and releasing agents.
The activity ended with the participants tasting the different breads, cookies and bars plus bringing home with them several gift items and several slices and pieces of the demonstrated goodies. Everyone was also given a copy of the recipe hand-outs and colored leaflets of their quality products. Everybody went home with big smiles in their faces! Truly a very successful demo!
To Chef Indra, thank you for your friendship and “new-found” techniques (and many more recipes and techniques to come!); Mr. John for believing and trusting me and the Kagay-anons; to all the partakers in the activity, for attending and being a part of Zeelandia’s very first demo in the entire Philippines, to the management and staff of Grand Caprice (specially to Ms. Sheila Ching, manager) for a wonderful venue and the delicious snacks served during the seminar and Mr. Edwin and Ms. Gina Montelano of AMSTAR Corporation, the sole distributor of Zeelandia Products in Northern Mindanao. Special mention also goes to the young and very handsome Mr. Neil Pilar, who came in a day before and made the very oooh-sooo good Truffle Cake!
Incidentally, Pots & Pans Home Bake & Coffee Shop located along Don Apolinar Velez St. corner Hayes St. (Tel # 858-4209) will be repacking and selling all Zeelandia Products in smaller packs.
Email: potsnpans1976@yahoo.com website: www.potsnpans1976.weebly.com
http://www.sunstar.com.ph/cagayan-de-oro/afternoon-baking-demo-chef-sunindra-ika-satya
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