NING, LINORA & FRANKIPOWERED BY MIssION FOOds

RECIPES BY NING BAIZURA, LINORA LOW, FRANCIsCA TURNER sHAIK

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INdEX01 Index02 Introduction03 Ning Baizura 04 Ning’s Pomelo Salad 05 Broccoli & Beef Bacon Mini Pizzas06 Ayam Golek With Wrap Ulam Salad07 Passionfruit Crispy Layered-Crepe08 Ayam Golek With Wrap Ulam Salad09 Linora Low10 Fattoush Salad With Mission 6-Grain Wrap11 Chicken Kebab Wrap13 Linora’s Chilly Con Carne Pizza15 Smokey Baba-Hummus With Mission Multigrain Chips16 Francisca Turner Shaik17 Lime & Coriander Crabmeat Canape18 Lebanese Lentil Soup19 Bogor-Style Egg Murtabak21 Sundanese Chicken Curry With Naan22 Mission Products

INTROdUCTION

Iconic Malaysian diva Ning Baizura, fitness personality Linora Low, and successful entrepreneur Francisca Turner have joined forces with Mission Foods in a campaign to inspire and celebrate women who are #softandstrong. These three empowering and inspirational women embody the qualities of ambition, determination and inner strength while retaining their feminity – a true reflection of soft and strong. As part of the campaign, the three powerhouses have come together to share some of their favourite recipes. The clean

and healthy eats with dabbles of flavoursome indulgent meals speak of their diverse personalities. Inspired by the upcoming opening of her new restaurant, Ning shares her favourite Malaysian recipes with Mission products. “The recipes I shared in this booklet feature the warmth and comforting feeling which takes me back to my hometown, Perak. I also felt inclined to dedicate a pizza recipe to my wonderful son, Ryan, who loves broccoli. Thank god he loves vegetables!” said the happy mother. Linora’s recipes are influenced by her clean and healthy eating lifestyle while not compromising on creativity, diversity and flavours.‘There is hardly any room for junk food in my diet but there is no denying that I love to eat. When I need a snack I reach out for Mission’s Tortilla Chips, which have 30% less oil than regular potato chips! Through my recipes I want to show that you can have amazing meals that are delicious and healthy at the same time.” Francisca does not let her hectic schedule as a businesswoman get in the way of her active lifestyle as well as her search for delicious food. The fitness enthusiast and mother of three shares her passion for food through these recipes, which relate to her many travel experiences:“Being half Indonesian, I find comfort in the flavours I grew up with and flavours of my travels. Having grown up in Bogor and traveling from Thailand to Syria, my recipes are heavily influenced by the cuisines of Asia and the Middle East.” All three women are in agreement that Mission products provide the versatility and convenience for quick, fun tasty meals for the whole family which is essential in their busy schedules balancing family, work and success.

Being Both soft and strong is a comBination very few have mastered- YASMIN MoGAHEd

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NING BAIZURA

Ning Baizura is an iconic, talented and soulful Malaysian pop and R&B singer who sings in Malay, English, Japanese, French, Italian, Mandarin and Cantonese. She is hailed as one of the three top divas of Malaysia. Singing sparked in Ning at the tender age of 9 and she shot to stardom in the early 90’s by securing third place on Voice of Asia competition in Kazakhstan. Today, she is a veteran of a number of major labels, owns her own recording label titled ‘Artiste United Records’ and was recently awarded the McMillan Woods Global Award Night Jazz diva of the Year in 2017. Not one to limit herself, Ning is a successful entrepreneur and actress and has appeared in many award-winning local films including her feature in Muallaf, directed by the late Yasmin Ahmad. She also owns her own perfume line called ‘Ning’ and has been the face of Sweatspa, Medishape, The MAC Clinic, Getha, SSANGYoNG and was even appointed the Judo Ambassador by the Judo Association of Selangor to create awareness of self-defence for women. despite the incredible success, Ning has always prioritized family. She is happily married to husband, omar Sharif for almost 10 years and has a beautiful son with him named Ryan Sky dalton, who has just reached the tender age of 5. Family life means more cooking at home and Ning prefers authentic cuisine from Malaysia with generous use of herbs and spices. This has inspired her to plan the upcoming opening of her restaurant which will feature authentic Malay cuisine. Ning epitomises #softandstrong at its best.

I WAs INspIREd By THE FLAvOURs OF My HOMETOWN pERAK TO BRING ME BACK TO WARM COMFORTING FOOd BEsT ENjOyEd WITH LOvEd ONEs.

INGREdIENTs• A handful of Mission Corn and Rice Tortilla Chips• 3 Cili padi (optional), cut into small pieces• 3 Spring Onions, finely chopped• 1 ½ Bunga kantan (Ginger flower), chopped extra fine• A handful Daun sup (Parsley), roughly chopped• 1 big Pomelo fruit, peeled, all membrane removed from pulp and broken into bite sized pieces• Tiger Prawns, peeled leaving only tail attached• A handful of dry roasted and crushed unsalted peanuts• 20g Ground Dry Shrimp• 3 tbsp Palm Sugar• 4 tbsp Fish Sauce• 3 tbsp fresh Lime Juice

sTEps1. For the dressing, in a bowl mix palm sugar, fish sauce, lime juice, chilies and combine. 2. Toast ground dry shrimp in a hot pan for about 2-3 minutes. once toasted, pound until smooth and soft and set aside. 3. In the same pan, pan-fry the prawns in some olive oil, salt to taste and set aside. 4. In a mixing bowl, add pomelo pulp, spring onions, parsley, ginger flower and chili padi. Mix in pounded dry shrimp, prawns and dressing.5. Crush Mission Corn and Rice Tortilla Chips to top the salad.

opt for other seafood if you are not a Big fan of prawns, or don’t add any seafood at all and make it a vegetarian dish.

ServeS: 4

INGREdIENTs

INGREdIENTs

• 3 Mission Original Pizza Crusts• 100g Spinach/Broccoli/Cauliflower• 100ml Tomato paste, bottled• 5 slices Beef bacon• 20g Mozzarella, grated• Fresh basil, for garnishing

• 3 Mission Original Supersoft Wraps • 1 bunch Pucuk Paku (Fern), without stems• 1 bunch local Chives, finely chopped• 1kg Chicken thigh (or chicken breast for a leaner preference)• 2 tsp Salt• 2 tsp Asam Jawa (tamarind)• 500ml fresh Coconut milk• 2 tbsp Oil• 300g Shallots• 2 Ginger pieces• 3 stalks Lemongrass, cut into pieces• 1 small Galangal• 2 inch fresh Tumeric - 2 pieces Turmeric, peeled and roughly chopped• 1 tbsp Chili paste• 6 Dry chilies, soaked in hot water and seeds removed• 1 tsp Belacan (shrimp paste)• 1½ tbsp Gula Melaka

sTEps

sTEps

1. Preheat oven to 200°C. 2. Cut Mission original Pizza Crusts into small circles, slightly bigger than a muffin tin. 3. Soak spinach/broccoli/cauliflower in hot water in a bowl for 5 minutes and strain any water. 4. Place crust onto muffin tin and add tomato paste, spinach/broccoli/ cauliflower and beef bacon.5. Sprinkle mozzarella cheese on top.6. Bake for 12 to 15 minutes.7. Serve immediately.

1. For the marinade, blend shallots, ginger, salt, lemongrass, galangal, turmeric, chili paste, dry chilies, belacan and gula melaka. once blended add Asam Jawa and mix well.2. Add chicken to marinade mixture, stir so well coated and let sit for 5 minutes. 3. For the ulam (salad), mix fern and local chives in a bowl. 4. In a pot, heat oil to medium, add marinated chicken mixture and stir for 3-4 minutes.5. once chicken is lightly coloured, add coconut milk. Bring to boil, turn heat off and place chicken aside.6. Grill chicken for 15-20 minutes until both sides are brown. Keep brushing the chicken with the cooked marinade until it is cooked and lightly charred.7. To serve, shred chicken meat.8. Heat Mission Wraps in microwave for 25 seconds.9. Place the chicken onto the wraps along with the ulam (salad) and drizzle with limejuice. Roll wraps and serve.

you can oven-grill the chicken at 180c for 10-15 minutes. you can also swap the wraps with a lightly toasted mission pita Bread.

ServeS: 3-4

ServeS: 4-6

it’ll Be more fun to have your children help prepare this recipe with you. use their favourite vegetaBles like how ning uses Broccoli as this is her son, ryan’s favourite.

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INGREdIENTs• 3 Mission Original Supersoft Wraps• 1 cup Cream Cheese• ¼ cup Whipping Cream, whipped• 1 tbsp Salted butter• 2 tbsp Gula Melaka• 3 Passionfruit - juice and pulp, scooped out pulp strained and only strained juice is used. (option is to use the pulp too)• 300g Strawberries, cut into quarters• 300g Raspberries• 30g of Icing Sugar, to garnish• ½ cup Mint leaves, to garnish

sTEps

alternatively, you could swap passionfruit for raspBerries to add colour or oranges for an extra citrusy taste.

1. For the Gula Melaka sauce, melt butter in a pan on low heat. 2. Pour in Gula Melaka and stir mixture for 2 minutes until thick. 3. Take off heat and set aside. 4. For the crèpe, spread butter on the outsides of Mission Wraps. Place wrap in a pan and cook over medium heat for 2-4 minutes until lightly golden brown on each side. Set aside and let cool.5. For the crepe filling, beat cream cheese until smooth, add whipped cream and stir to combine well.6. Begin stacking one wrap at a time, spreading the cream cheese, gula melaka, passionfruit and place cut strawberries and raspberries on top of each wrap.7. To serve, sprinkle icing sugar and mint leaves.

ServeS: 3-4

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LINORA LOW

Linora Low is one of the most popular fitness personalities in Malaysia. She helms her own YouTube channel which features workout routines and healthy recipes to her active audience and hosts her own radio show, “Live Love Lift” on AFo Radio where she talks about health, beauty and wellness. Her bubbly and energetic personality keeps her in high demand as emcee for a number of sports and fitness events. She is also the face of fitness brands such as Under Armour and optimum Nutrition; and has been on the cover of various fitness magazines including a feature on BuzzFeed’s list of ‘22 Women on Instagram Who Will Inspire Your Health And Fitness Journey’. Linora learnt to cook clean, healthy meals from her mother and her sister, who is a professionally trained chef and by trying out recipes on her own. Her goal is to inspire as many people as she can into leading a healthy lifestyle which is her true passion. She also aims to empower more people to love themselves. By being true to herself, Linora magnifies the meaning of #softandstrong. ‘Through my recipes I want to show that you can have amazing meals that are flavoursome and healthy at the same time.’

THROUGH My RECIpEs I WANT TO sHOW THAT yOU CAN HAvE AMAZING MEALs THAT ARE FLAvOURsOME ANd HEALTHy AT THE sAME TIME.

this is a completely vegan recipe, But if you’d like to add meat, grilled lamB skewers would Be the perfect complement to the salad.

INGREdIENTs• 2 Mission 6-Grain Wraps• 1 head Kale/Romaine Lettuce, cut thinly• 3 Lebanese/Japanese/Local Cucumbers• A handful of Cherry Tomatoes, diced• 6 Red Radishes, cut in halves and sliced thinly• 4 Spring Onions, sliced• 1 bunch Italian Parsley, chopped• 1 handful Fresh Mint, roughly chopped• 2 small fresh Lemons, juiced• ½ cup Extra-Virgin Olive Oil• Salt and Pepper, to taste• 2 tbsp Pomegranate molasses/ Goji Berries• 2 cloves Garlic, minced

sTEps1. Brush Mission 6-Grain Wraps with extra virgin olive oil and toast in oven until crispy and golden. Set aside. 2. For the salad, mix lettuce, cherry tomatoes, radish, spring onions, parsley and mint. 3. For the Fattoush dressing, mix juiced lemons, extra virgin olive oil, pomegranate mollases, garlic, salt and pepper. 4. Toss salad with Fattoush dressing to combine.5. Break toasted wrap into pieces and mix into salad to serve.

ServeS: 2-4

INGREdIENTsGrILLeD CHICKeN• 4 Mission Original Supersoft Wraps• 300g Chicken breast, cubed• 2 tsp extra-virgin Olive oil• ½ tsp Cumin• ¼ tsp smoked Paprika• 2 cloves Garlic, minced• ½ tsp Salt• 1 tbsp fresh Lime juice• Salt, to taste

GUACAMOLe• 4 ripe Avocados• 2 tbsp fresh Lime juice• 3 sprigs fresh Cilantro, chopped• 2 sprigs Spring onions, chopped finely

sTEps

you could use lamB or Beef instead of chicken.

1. For the chicken marinade, mix extra-virgin olive oil, cumin, smoked paprika, garlic, salt and fresh lime juice. Marinate chicken cubes in the mixture. 2. Thread marinated chicken on a skewer and grill for 5-6 minutes on both sides or until cooked, set aside. 3. For the guacamole, mash the avocado with a fork and mix in fresh lime juice, cilantro, spring onions and salt .4. Top Mission Wraps with the grilled chicken pieces and guacamole.5. Sprinkle lime juice, roll and serve.

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ServeS: 2-4

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INGREdIENTs• 2 Mission Wholemeal Pizza Crusts• 500g minced Lamb• 1 tsp ground Coriander• 1 red Chili• 1 tsp smoked Paprika• 1 tsp ground Cumin• 1 tsp Salt• 2 red Onions, chopped

sTEps

instead of cooking in a pot, you can also use a slow cooker & leave it for 4 hours to save you some time.

1. Heat vegetable oil in a pot over medium heat. Sautee onions until brown, add in minced lamb, ground coriander, cumin, salt, and paprika. Stir until mince is almost cooked. 2. In the same pot, add chopped tomatoes and stir for 2-3 minutes, adding in the vegetable stock. Stir until the whole mixture comes to a boil then place the lid on the pan. 3. Turn down heat and let it simmer for 20 minutes. Check on mixture and stir every 5 minutes to prevent drying. 4. After the sauce begins to thicken, add beans and let cook for another 10 minutes. Set aside.5. Place Mission Wholemeal Pizza Crust in a circular oven or pizza dish. Add the chili mix to the dish and top with a whole egg. Bake in the oven at 180°C for 5 minutes. Repeat with the other crust.6. Serve with avocados and fresh coriander on top (optional).

ServeS: 1-2

• 1 can (200g) Kidney Beans• 1 can (200g) Chopped Tomatoes• 100ml Vegetable or chicken stock• Fresh Coriander, roughly chopped• 1 ripe Avocado, thinly cut• 2 Eggs

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if you’re vegan, you can opt to take the yogurt out; hummus and BaBa ghanoush usually have neither chili nor yogurt.

FRANCIsCA TURNER sHAIK

Francisca is a highly successful entrepreneur and the founder of indie-brand Frankitas which enjoys a global following. She is also the Creative director of the socially-conscious brand Fugeelah in partnership with deborah Henry and Amy Blair of the Batik Boutique. At the age of 23, Franki as she is fondly known as, went into the catering business while working for a publishing and communications company and doing food reviews. She started cooking for private parties and events, which was very well-received. of English-Indonesian parentage, her passion for food stems from her childhood living in a village in Bogor, Indonesia where growing your own food and learning to cook at a young age was not uncommon. Her late English father, who headed the biggest industrial catering company in the world for Malaysia and Singapore for more than 20 years, was also a big food influence in her life. Her biggest fans are her 3 children and friends who get specially treated with a mix of traditional Asian recipes, as well as international cuisine with Franki’s own twist. Her all-time favourite and signature dishes are of Indonesian, Thai, Chinese, Italian and Middle Eastern influences. A strong and sharp businesswoman and yet a gentle and soft mother, friend and daughter Franki is #softandstrong and an inspiration to many.

HAvING GROWN Up IN BOGOR ANd TRAvELING FROM THAILANd TO syRIA, My RECIpEs ARE HEAvILy INFLUENCEd By THE CUIsINEs OF AsIA ANd THE MIddLE EAsT.

INGREdIENTs• 2 packets of Mission Multigrain Tortilla Chips• 1 can (15-ounce) Chickpeas, rinsed• 3 cloves Garlic• 1⁄4 cup Olive oil, plus more for serving• 2 tbsp fresh Lemon juice• 2 tbsp Tahini (sesame seed paste)• 1-2 fresh Chilies, (optional)• 1 rounded Eggplant• 3 sprigs Cilantro, roughly chopped• 4 tbsp full fat Greek yogurt• Parsley, chopped• Salt, to taste

sTEps1. Set the gas cooker to medium heat, place the eggplant directly over the flame and cook until tender and charred on all sides. once cooled, peel off skin and blackened flesh, keeping only the soft flesh. 2. Place chilies and garlic directly over the flame and cook until charred.3. drain liquid from can of chickpeas and set chickpeas aside.4. In a blender, combine drained chickpeas, lemon juice, smoked eggplant, sesame paste, olive oil, cilantro, greek yogurt, smoked garlic, chilies and salt and blend until smooth.5. Transfer mixture to a bowl and drizzle with extra virgin olive oil.6. Sprinkle chopped parsley onto mixture to serve with Mission Multigrain Tortilla Chips.

ServeS: 4

if you want to Be a little more adventurous with this recipe, try using fresh oysters instead of craB meat.

INGREdIENTs• 4 Mission Onion & Chive Wraps, cut into circles• 2 tbsp olive oil• 1 stalk young Ginger, peeled and thinly sliced• 140g White Crabmeat• 1 red Chili, deseeded and finely chopped• 1 tbsp Coriander, finely chopped• 1 tbsp fresh Lime juice• 2 tbsp Mayonnaise• 2 tbsp Chilli sauce• Salt, to taste

sTEps1. Heat oven to 180°C. Using a round cutter, cut 8 cm circles from Mission onion & Chive Wraps. 2. Put circular slices onto a baking tray, drizzle over half the oil, then bake for 5 minutes until golden. Set aside on a platter. 3. dice the ginger into smaller pieces.4. Mix the crab, salt, chili, ginger, coriander, lime zest and juice with olive oil. 5. Add one spoon of the crab mix on top of each circular wrap, just before serving.6. For the chilli-mayo dip, mix the mayonnaise and chilli sauce, serve with the canapes.

ServeS: 3-4

INGREdIENTs• 2 Mission Wholemeal Wraps (toasted until brown and crispy)• 1 cup yellow Dhal/Lentil• 1 medium Onion, diced• 8 cups Chicken or vegetable stock• 1 tbsp Cumin• 1 tsp Turmeric• 1 tsp smoked Paprika• 1 tsp Salt• 1/4 tsp Cayenne• 1 fresh Lemon, cut into 4 wedges to serve• 4 tbsp Olive oil• Fresh Parsley

sTEps1. Rinse and soak dhal/lentil in water for about 20 minutes to soften. drain water once soaked. 2. In a pot, heat 2 tbsp olive oil and sauté onions until yellow and soft. Add cumin and turmeric powder and stir for about half a minute. 3. Add the dhal/lentils and stir for a few minutes. 4. Add the chicken stock and salt, then stir again.5. Bring to a boil then reduce heat to a simmer and cook for 35-40 minutes until dhal/lentil is cooked and becomes thicker.6. once cooked, blend soup with 2tbsp of olive oil until silky smooth and serve in a bowl.7. Garnish with parsley, paprika, a squeeze of lemon juice and cracked toasted Mission Wholemeal Wraps on top.

ServeS: 4

if you don’t have much time to prepare this meal you could also use a rice cooker and set it to stew mode.

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INGREdIENTs

sTEps

if you don’t like acar, take it out of the recipe, having the murtaBak on its own still tastes good.

1. In a pan over medium heat, brown the onion with 1 tbsp of oil until yellow; add minced beef and stir gently. Set aside once beef is cooked; let cool for 5 minutes. 2. In a bowl, mix the cooked minced beef with spring onions, salt & pepper, daun sup and eggs. 3. Fill each Mission Wrap with about 2 to 3 tbsp of the beef mixture. 4. Fold the edges to make rectangle shaped rolls.5. deep fry the wrap rolls in oil, 2 to 3 minutes per piece.6. Serve with acar on the side.

ServeS: 2

Murtabak• 4 Mission Original Supersoft Wraps• 250g minced Beef/lamb• 5 large Eggs, beaten• 6 Spring onions, finely chopped

Acar (For Dipping)• 1 Cucumber, diced in small cubes• 1 large Carrot, diced in small cubes• 4 Cili padi, finely chopped

• Daun sup (Malay parsley), finely chopped• 1 Bombay onion, finely chopped• 2 tsp Salt• A pinch of White pepper• Vegetable oil, for frying

• 5 Shallots, thinly sliced• 3 tbsp white Vinegar• ½ tsp granulated Sugar• ¼ cup Water

MISSION PRODUCTSWRAP IT UP!

Mission’s delicious Wraps come in a range of flavours: original Supersoft, Wholegrain, onion & Chives,

Potato, Curry, Garlic and 6-Grain. They are soft and flexible when heated, making them easy to fill and roll

all your favourite ingredients.

DIY PIZZAWhat better way to dIY than dIY your own pizza, customised to the exact way you like it! Mission Pizza Crusts allow you to create your pizza with any topping you see fit, you are only limited by your imagination. Try a classic Margarita with tomato sauce and cheese, meatier toppings if you prefer a bit of substance or even dessert pizzas. They’re a quick, simple and fun way to involve the whole family.

A HEALTHIER SNACKING ALTERNATIVE Mission Tortilla Chips are made with 100% real corn and have

30% less oil than regular potato chips. They are great for snacking and also make great appetisers when coupled with

dips or topped with fresh ingredients for nachos. The new Multigrain and Corn & Rice provide even more options for those

seeking a healthier snacking alternative. With the Multigrain being a good source of fibre and the Corn & Rice being a Gluten

Free option they are sure to be a crowd pleaser.

SOAK IT UP WITH NAAN Mission Naans are a

great pairing to any of your favourite dishes. They

can be enjoyed with dips, curry, gravy or even used

as a thicker pizza base. The two flavours of Naans come in Plain and Garlic & Herb.

POCKETS OF DELICIOUS-NESSLook no further for lunchtime alternatives and create wholesome lunch ideas with Mission Pitas, which come in Plain and Wholemeal. No more boring lunches!

sTEps1. In a pan, heat some oil and add the blended paste, stir slowly for about 5 minutes. 2. Add the chicken and kaffir lime leaves into the paste and stir for another 5-6 minutes until paste is mixed well with the chicken. 3. Add coconut milk and stir for about 3 minutes, then add the palm sugar and potatoes. 4. Keep stirring gently for another 25 minutes on low-medium heat until coconut milk mixture thickens, then turn off the heat.5. Garnish with some sliced fresh chilies and serve with Mission Plain Naan.

INGREdIENTs• 4 Mission Plain Naan, toasted• 1.2kg Chicken, chopped in small pieces• 1 tsp Gula Melaka (palm sugar)• 5 Potatoes, cut into cubes of 4 or 6• 4 tbsp Vegetable oil• 3 cups Coconut milk• 5-6 Kaffir lime leaves• 2 stalks Lemongrass, beaten and bruised• Salt to taste

ServeS: 4

for extra texture and flavour, you can add some of your favourite vegetaBles like carrots or even okra into the curry.

For paste (blend everything)• 2 fresh red/green Chilies, deseeded• 2 stalks Lemongrass, thinly chopped only to the middle• ½ cup of Galangal, peel hard skin off• 150g Shallots• 3 slices of fresh peeled Ginger• A handful of Coriander seeds• 5 Candlenuts, gently pan fry first in little oil until lightly brown• 1 ½ inches Turmeric root• ¼ cup of Water

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