Get your game on with Mission Chips this footie season and max your enjoyment of the great tasting tortilla chips with some delicious dips! Mission Chips made its official debut in Malaysia recently right on time for the upcoming FIFA World Cup Season. Perfect for shin-digs or just plain snacking, the authentic tortilla chips made from 100% real corn comes with a promise of 30% less oil than regular potato chips. That’s a score right there!
According to Randall Tan, Brand Manager of Mission Foods South Asia, the all-corn flavoured Mission Chips makes a tastier, healthier snack compared to various other snacks available out there. All Mission corn tortilla chips are completely cholesterol-free with zero grams trans-fat per serving and are shelf stable.
“We wanted to introduce Mission Chips as the quintessential chips and dips snack to be enjoyed with the family or when entertaining friends especially during the upcoming football season. It comes in six flavours, can be enjoyed with any sort of dip as it is made with superior quality ingredients giving it that authentic crunch that consumers love,” said Randall as he welcomed guests at the football themed launch of Mission Chips.
To illustrate how well the chips go with dips, Mission engaged the highly talented private chef Isadora Chai to demonstrate dips with a local twist that can be prepared in minutes at home. Chip and dip plates are a real crowd pleaser, and pretty much anyone will enjoy the laid back feel of an easily accessible snack table crunch. To kick-start ideas, Isadora showed how to make Mission Curried Cream Cheese Dip and Mission Sarawakian Umai dip and shared her recipes for Mission Spiced Green Pea dip, and Mission Sweet and Spicy Tomato Coriander Dip.
According to Chef Isadora, “Mission Chips is not your average chips as they are thick and crunchy making them great for dips, or even on their own.”
For those who want to entertain but find themselves stretched for time, Isadora suggested making cheat dips using sauces bought from mamak shops or food stalls. With a little bit of imagination, even leftovers can be used to create a delicious mouth-watering chips and dips bar. Isadora’s cheat dips, Mission Chicken Satay dip and Mission Crunchy Spiced Mint Chutney dip made using store-bought pasembur sauce and mint chutney were a hit at the launch.
To fully engage with Malaysians during the World Cup season, Mission will be hosting its Mamak Invasion football viewing parties at selected Mamak shops in the Klang Valley throughout the FIFA World Cup season, kicking off on June 13th at BRJ, Wangsa Maju at 4am. Patrons of the shop at that time can look forward to Brazil-themed entertainment, games and prizes, free Mission chips and dips, and activities that will capture the bona fide spirit of the FIFA World Cup 2014. For a schedule of the viewing party, please refer to the enclosed schedule.
Mission Chips is available in Cheese, Tomato, Hot & Spice, Butter & Garlic, Barbeque and Original flavours, perfect on its own or enjoyed with dips. The chips which come in 65 g and 170 g bags retail at RM2.99 and RM6.99 respectively. Up the ante on snacking and score with Mission Corn Chips today.
RECIPES FOR MISSION DIPS
MISSION CURRIED CREAM CHEESE DIP
250 ml tub cream cheese, softened to room temperature
1 tbsp curry powder
½ tsp lemon rind, finely chopped
Salt and pepper to taste
Mix the ingredients together, adjust the heat of the curry powder to your preference.
MISSION SARAWAKIAN UMAI
800 g sashimi grade fish (e.g. ikan parang, tuna, yellowtail, mackerel, sea bass, snapper), skinned & deboned and sliced thinly
1 tbsp good quality vinegar
5 shallots, finely pounded
10 Bird’s eye chilly, pounded
4 cloves of garlic, skin removed and pounded
Juice of 15 calamansi limes
2 red chillies, seeded and sliced lengthwise into thin strips
1 whole purple onion (or Spanish onion), thinly sliced
Salt to taste
Fresh coriander leaves, chopped
4 tbsp peanuts, roasted and ground
Fresh whole coriander leaves for garnishing
In a large bowl, mix in the fish slices with vinegar. Squeeze out the excess vinegar. In the same bowl, mix through the pounded shallots, chilly & garlic, lime juice, sliced chillies and onions.
Let the fish ‘cook’ in the acidic dressing for at least 5 mins and then season to taste with salt.
Just before serving, toss in the coriander leaves and ground peanuts.
Serve the umai with Mission corn chips.
MISSION SPICED GREEN PEA DIP
40 g yellow onions, peeled and diced finely
600 ml chicken stock
1 cm cube ginger
½ tsp ground coriander
1 tsp ground cumin
3 tbs fresh green coriander leaves, chopped
¼ green chilli
500 g green peas
1 tsp lemon juice
¼ tsp roasted cumin seeds, grounded
4 tbsp sour cream, to taste
Salt to taste
Combine diced onion, chicken stock, ginger, ground coriander powder and cumin powder in a pot and bring to a boil.
Then simmer for 5 mins.
Fish out the ginger and add fresh coriander leaves, green chilly, peas, roasted cumin seeds and cook until peas are tender for approximately 2-3 mins.
Separate the liquid from the solids and blend the solids until fine. You may use some of the boiling liquid to thin out the pea mash.
Just before serving the dip, heat the pea dip and add sour cream & salt to taste.
MISSION TOMATO & CORIANDER DIP
½ tsp coriander seeds
½ tsp cumin seeds
4 very ripe tomatoes
4 tbsp olive oil
1 clove garlic, finely pounded
1 tbsp gula Melaka, pounded
5 fresh curry leaves, finely sliced
1 tsp fish sauce
1 tbsp fresh coriander leaves, chopped
1 red chilly, deseeded & finely diced
1 tsp mustard seeds
Salt & pepper to taste
Place the coriander and cumin seeds in a dry pan and dry roast the spices until the seeds start to pop. Place in a pestle and mortar and grind finely.
Finely score X’s through the skin of the tomatoes.
Place in a pot of boiling water to blanch the tomatoes until the skins start to peel away from the tomatoes.
Remove from the water and place in an icebath.
Core out the woody part of the tomatoes and roughly chop the tomatoes.
Mix in the olive oil, then add in the rest of the ingredients and the ground spices.
Season with salt and pepper to taste.
Keep refrigerated until ready to serve.
MISSION CHICKEN SATAY DIP
3 tbsp cooking oil
½ tsp turmeric powder
1 stalk lemon grass, sliced and pounded finely
3 cloves garlic pounded
200 g minced chicken meat
Salt to taste
1 ½ cups pasembur sauce
Heat oil in a wok and then sauté the turmeric powder, pounded lemon grass and garlic until fragrant.
Add in the chicken meat and stir-fry the meat until it is just cooked.
Season the chicken with salt to taste.
Then finally add in the pasembur sauce and cook until the sauce comes to a boil.
Serve immediately with the Mission Corn Chips.
MISSION CRUNCHY SPICED MINT CHUTNEY
1 cup mint chutney
½ cup thick cream (or double cream)
½ tsp ground coriander powder
½ tsp ground cumin powder
¼ cucumber, skinned, deseeded & diced
½ green capsicum, deseeded & diced
¼ Spanish onion, finely diced
2 tbsp finely sliced spring onions
½ tsp freshly ground pepper
Salt to taste
Whisk the mint chutney with the thick cream until smooth, then mix in the ground coriander and cumin.
Add in the rest of the ingredients and season with salt & pepper to taste.
You may keep this dip refrigerated until ready to serve with the Mission Tortilla Chips.