The Continuous of Food Innovation ( 5 March 2010)

last week we have upload a few picture on our first trial. for this week report, we would like to share our experience on doing the 2nd trial.
we still do the same pineapple ketchup sauce, but we have made a little changes on the recipe.

for this week, the new recipe are:-

2 portion of Sarawak Pineapple

1 piece of Bay Leaf
2 cm of Ginger
1 nos of Bird Eye Chilli
1 nos of Red chilli
a little bit of salt and sugar
300 ml of Pineapple Juice
1 table spoon of Corn Flour

Method of Preparation:

1. Cut the pineapple.
2. blend the pineapple.
3. blend the chilli,ginger and red chilli together.
4. saute the blended red chili, ginger .
5. put the blended pineapple into the pan.
6. then put the bay leaf.
7. put the pineapple juice slowly.
8. wait until it turn a little bit thicker.
9. after that put the corn flour.
10. adjust the taste by adding salt and sugar.
11. ready to be serve.

then, we serve the sauce with our seafood ball. here, we also attach the recipe to make the seafood ball.

1 kg of tiger prawn
1 kg of squid
50 gm of bread crumbs
25 gm of mozarella cheese
1 tbsp of oregano
a little bit of salt

method of preparation:
1. clean the prawn and squid
2. blend the ingredients in the robot coupe
3. put all the ingredients one by one.
5. heat the pan and fry it.

the evaluation:
the end of the day, we have decided that to use this standard recipe. we have get the exact taste. what we will do next is to multiple the usage of the sauce.
until the day to present. wait for the next report.