Nasi Lemak with Hybrid Meatball
Featured Ingredients
BeneoPro W-tex WF 65-7001
Nutritional Benefits
- Contains min. 65% proteins
Technical Benefits
- Fast hydration
- Chewable texture after hydration, it forms a fibrous and spongy matrix whose structure similar to that of ground (minced) meat in terms of chewability
- Relative neutral taste
- Light color
Flavex Powder Type 412 - Y
Technical Benefits
- Enhance flavour and aroma in food ingredients
- Improves and provides an overall more rounded taste
Trehalose
Nutritional Benefits
- Less sweet sugar, only 45% sweet as sucrose
Technical Benefits
- Maintains and enhances food flavor, texture and freshness
- Moisture retention
- Enhance freeze-thaw stability
- Non-browning
- High heat and acid stability
All-time Malaysian Favourite Meets Plant-based Innovation
Key Benefit
- Hybrid meatball
- Cost reduction in meatballs (Meat/Pork replacement with BeneoPro W-tex)
Ingredients
Meatball Recipe
| INGREDIENTS | TEST RECIPE (%) |
| Mince pork with fat 20% | 54.50 |
| Water | 15.50 |
| Cooked onion – Spain | 12.50 |
| Hydrated BeneoPro W-tex WF 65-7001 – BENEO | 8.00 |
| Egg | 5.25 |
| Breadcrumb | 1.94 |
| Salt | 0.95 |
| Garlic powder | 0.70 |
| Flavex Powder Type 412 – Y – Halcyon | 0.50 |
| Black pepper powder | 0.10 |
| Oregano | 0.06 |
| TOTAL | 100 |
Nasi Lemak with Hybrid-meatball Recipe
| INGREDIENTS | TEST RECIPE (%) |
| Nasi* | 60 |
| Sambal | 20 |
| Mix Peanut and Anchovies | 5 |
| Hybrid Meatball | 15 |
| TOTAL | 100 |
Remark *Nasi using Trehalose from China dosage 1.50%
Preparation Procedure
For Hybrid Meatball
- Hydrate BeneoPro W-Tex WF 65-7001 with water (ratio W-tex: water is 1: 2) while mixing 10 min with the Thermomix at low-speed backward mode.
- Add minced pork, and onion chopped into Thermomix and mix for 2 min at speed 1.
- Add dry ingredients, after that pour the egg and mix another 3 min at speed 1.
- Let the mixture rest for 30 min in the refrigerator.
- Measure and roll the ground hybrid-pork mixture into a round shape.
- Cook the meatballs on medium heat for about 6 minutes, turning frequently until they are no longer pink inside.
Featured Ingredients
BeneoPro W-tex WF 65-7001
Nutritional Benefits
- Contains min. 65% proteins
Technical Benefits
- Fast hydration
- Chewable texture after hydration, it forms a fibrous and spongy matrix whose structure similar to that of ground (minced) meat in terms of chewability
- Relative neutral taste
- Light color
Flavex Powder Type 412 - Y
Technical Benefits
- Enhance flavour and aroma in food ingredients
- Improves and provides an overall more rounded taste
Trehalose
Nutritional Benefits
- Less sweet sugar, only 45% sweet as sucrose
Technical Benefits
- Maintains and enhances food flavor, texture and freshness
- Moisture retention
- Enhance freeze-thaw stability
- Non-browning
- High heat and acid stability
