Chef Syam gets the crowd going at demonstration

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CHEF K. Syam promised the audience a surprise at the end of a two-hour cooking demonstration and delivered with an icy-cold Potato and Fruit Power Smoothy.

The smoothy was a perfect ending to a unique culinary experience for the 25 enthusiastic housewives who showed up to witness the cooking demonstration by Syam, who is from Colourful Appetite.

Known for her ‘Colournary’ escapades, Syam mesmerised her audience with her culinary experience as she showcased the quality and versatility of US potatoes.

Whipping it up: Chef Syam cooking her first dish during the demonstration.

Syam had teamed up with the US Potato Board to show how table-stock potatoes can be part of our food culture while advocating healthy eating without burning a hole in the pocket.

The general perception among the Malaysian public is that one will become obese by consuming too many potatoes. However, frozen potatoes are still among the most profitable food items on the menu in most local restaurants.

“The potato is actually a nutritional powerhouse, loaded with fibre and essential vitamins and minerals,” Syam said.

“What I want to do is to focus on using home-grown produce as often as possible, to minimise the consumption of processed food, going all natural, addressing obesity issues including physical activity and other healthy activities,” she said.

Feathered flavour: Succulent Breast of Chicken Stuffed with US Yellow Flesh Potatoes and Wolfberries in Sweet Cherry Tomato Sauce.

She added that helping the public to make lifestyle changes through workshops, cooking demonstrations and health and fitness programs was her main focus.

The cooking demonstration began with discussions on the various misconceptions and issues surrounding healthy eating, showcasing how potatoes are often misrepresented. This segment was an eye-opener to many in the audience.

A self-taught food expert, Syam was a hit with the crowd and got the audience excited with her many special touches.

Bringing out a plethora of colours and flavours, she got her audience all “cooked” up on the importance of eating healthy.

From the sea: Chilled Prawns with US Blue Purple Potato Tier Mousse in Mango Basil Pesto.

During the demonstration, Syam incorporated table-stock potatoes such as Red Potatoes, Yellow Potatoes, Blue and Purple Potatoes and Fingerling Potatoes and whipped up three impeccable dishes.

First on the list was the Roast US Fingerling Potatoes, Asian Squash, Herb Cresses and Sprouted Beans Salad with Citrusy Dressing, second was the Chilled Prawns with US Blue Purple Tier of Mousse in Mango Basil Pesto and finally with the Succulent Breast of Chicken with US Yellow Flesh Potatoes and Wolfberries in Sweet Cherry Tomato Sauce.

The audience was invited to sample the dishes and the two-hour workshop stretched longer as the participants wanted to know more about the methods and ingredients used.

Some even wanted to know more about the nutrition content and health benefits of potatoes and Syam was more than happy to furnish them with the information.