US Potato Culinary Festival KL 2013

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In this June, The US Potato Culinary Festival KL 2013 celebrates the launch of more than 38 dishes in 13 F&B outlets comprising restaurants, eateries, pubs and hotels etc.  These F&B outlets are set to serve customers a wide and interesting repertoire of dishes comprising mains, appetizers and desserts using US frozen potatoes as the key ingredient.

 

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What would you do with potatoes? Let’s see how’s 16 leading Malaysian chefs’ creations using the US potatoes as key ingredient and I bet you will amazed by the creativity of them!

 

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From 1st to 30th June, customers at these 13 outlets will have the opportunity to taste US potatoes used in various types of Malaysian fusion, western and eastern dishes. Organized by the US Potato Board, this menu promotion will be a treat for US potato lovers at 13 F&B outlets.

The objective of this festival is to promote the enjoyment of US frozen potatoes in a variety of innovative menu items. When one thinks about frozen potatoes, the first impression is probably Shoestring Fries, Curly Fries or Potato Wedges which often accompany steaks or burgers.

US frozen processors offer the widest variety of menu-enhancing frozen potato products from which to choose. Malaysians will have the opportunity to taste different types and shapes of US frozen potatoes during this promotion from whole frozen baked potatoes to specialty fry products.

Photo courtesy from Chasing Food Dreams

Here are some of the scrumptious dishes at the media event being held at The Sime Darby Convention Centre a few weeks ago.

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Spiced Cajun Rice on US Potato Skin

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Around The World on US Potato Skin

(by Chef Ken Wong from Badboy Cooks )

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US Hash Brown Chicken Chop Chess

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Chocolate US Potato Fingers

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Bara US Potato Spring Roll Special

(By Chef Hairy from Bara One Bistro)

 

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US Potato Cottage Pie

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Spanish Ommelette with US Potato

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VegeNapolitana Spaghetti with US Potato

(By Chef Koh Thong Seng from Craving Kitchen & Cafe)

 

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US Potato Chicken with Tomato

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US Potato Mini Burger

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US Potato with Salted Egg

(By Chef Mohd Faisal from Rest Halia)

 

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US Potato Buffalo Slice Parmigiana

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Gumbo US Potato Boat

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Blue Mussel US Potato Versitot

(By Chef Elvin Goh from Secret of Louisiana)

 

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Savory US Lattice Cut Potato with Spring Vegetables Sauce

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US Potato Cassolette with Caramelized Union

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US Potato Creme Brulee

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(By Chef Logan from Marini 57)

 

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Trio of US Potato

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Charbroiled Ribeye of Beef with Truffle Parmesan US Fries

(By Chef Pele Kuah from Movida Kitchen)

 

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Oven Baked US Mashed Potatoes Stuffed with Spicy Duck Breast

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Oven Baked US Mashed Potato infused with Lyonnais US Potato and Beef Bacon Fricassee and Crispy US Potato

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Red Battered US Potato Spiral Puff Spaghetti with Salmon & Cream Sauce

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Steak Cut US Potato with Cheese and Prawn

(By Chef Jeff Wang from Muzium Cafe)

 

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Crispy US Potato SKin with Corn Salsa

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Egg, Turkey Ham & Spinach US Hash Brown Casserole

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Crispy US Hash Brown with Chicken Burger

(By Chef Jacson Khoo from Suka F&B Restaurant)

 

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Cheezy US Potato Wedges & Fries

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Vegie Treat with US Potato

(By Chef Muda Muhammad from Paddington Pancake)

 

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English Double Meat and Double US Potato

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Old European Style US Potato Tater Gems with Organic Salad Bouquet

(By Chef Saravanan Supramaniam from Saffron Brasseries)

 

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US Potato Prune Stuffing with Pecal Emulsion and Pomegranate Salad

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US Potato Seafood Ungkerp Parcel

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US Potato Baked with Spice Seafood Cake with Tongkat Ali Sauce and Tuna Kerabu

(By Chef Nizam from Warisan Cafe)

 

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Deep Fried Argentinian Shrimp Red Battered US Potato Spirals with Fruits and Nachos Cheese

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US Potato SKins and Smoke Salmon Zushi

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Baked Quiche Versitot US Potato Tater Tots with Vegetable

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Deep Fried Steak Cut US Potato with Sugar and Sesame Seed Coated

(By Chef Sixtus Bakansing from Jagoya)

 

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Group photo with all the F&B participating chefs and the US Potato Board team

Photo courtesy from Chasing Food Dreams

 

According to a study by the University of IIIinois in 1991, “Frozen vegetables have a nutritional value on oar with fresh.” This is because frozen vegetables are harvested at the peak ripeness and nutritive value. Immediate processing “locks in” the nutrients and vitamins.

I’ve also learned about a few facts about this root vegetable

~ US Potatoes contain high “solids” and low sugar content which produce high-quality finished products with desirable appearance, taste and texture.

~ Potatoes are an indispensable source of nutrition. One 148 gram potato packs only 110 calories but 18% of the RDV (recommended daily value) of potassium and 45% of the RDV of Vitamin C. Potatoes are gluten free too!

~ There are over 20,000 varieties of potatoes but only 2,000 are commercially produced · 

       

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So all potato aficionado, hurry to the above mentioned outlets to enjoy US potatoes like never before! For more information on US Potato Culinary Festival KL 2013, please call Kent Low or Eddie Saw at (03) 80707216.

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