Monthly Archives: September 2019

Events, News

Launch – September 1st, 2019

Posted on by creativespark
06
Sep

After nearly a year of development (not including the lifetime perfecting tastebuds and recipes), REMPAHS officially launched to the public on Sunday, 1st September. The launch was held at Moh Hong Buddhist Shrine in Singapore, where around 100 people enjoyed food tastings and cooking demonstrations.

Four REMPAHS pastes were part of the official launch: Assam Pedas, Pongteh, Curry and Stew. There were also sneak previews of two upcoming pastes: Sweet and Sour and Savoury Green Papaya Soup.

Moh Hong Buddhist Shrine is a vegetarian venue, and the focus of the launch was on showing how each of the four pastes can be used to make delicious vegan meals with Peranakan flair (like the Vegetarian Assam Pedas pictured)

Recipes

Nonya Patties

Posted on by creativespark
03
Sep

Serves 4

Prep time: 15 minutes
Cook time: 20 minutes

Ingredients

350g lean minced meat
150g prawn, diced
80g REMPAHS Pongteh Paste
1 egg
1/2 onion, diced
50g basil leaves, chopped
1 tbsp canola oil

Seasoning

1 tbsp water
1/2 tbsp. honey
A dash of white pepper
2 tbsp cornstarch

Vegetables

2 tsp canola oil
500g spinach
2 garlic cloves, minced or thinly sliced
1 tbsp soy sauce
A dash of pepper

Method

  1. In a large bowl, evenly combine minced meat, prawn, and REMPAHS Stew Paste.
  2. Add egg, onion and basil leaves. Mix well.
  3. Add seasoning and mix until sticky.
  4. Shape mixture into 12 round patties.
  5. Heat oil in a non-stick pan, and pan fry over medium heat until cooked.
  6. Place patties on absorbent paper to remove excess oil. Keep warm and set aside.
  7. Heat up 2 tsp canola oil in a non-stick pan, fry garlic for 1 minute.
  8. Add spinach leaves and fry until just wilted. Season with light soy sauce, and pepper.
  9. Serve with a bowl of brown rice, wholegrain noodles or steamed mantou

Nutrition Information (Per serving): Energy 423kcal, Protein 33.4g, Total fat 24.1g, Carbohydrates 19.8g, Dietary fibre 4g