Egg-citing Class at Allspice Institute with USA Poultry & Egg Export Council
USA Poultry & Egg Export Council Poultry recently held a masterclass at Allspice Institute to showcase the wonders of USA poultry, including using them in classic Asian cuisine.
Margaret Say, Regional Director at USA Poultry & Egg Export Council, was the spokesperson of the event, taking time to speak to the guests about the importance of how USA Poultry plays a part in Singapore's recipes. Dishes include Ayam Buak Keluak, and Chicken Rezlan, presented by the instructors at Allspice Institute.
“Everyone needs protein. Now in Singapore, we have hardly many farms with big populations of chickens, so we have to import. The US is very strict with food control, with every chicken being inspected heavily down the line, and follows the rules and regulations,” explains Ms Say.
Guests got to try some of the dishes, and comment on the quality of meat used. And this is something underrated by most consumers. " I suppose poultry like chicken and duck, as meats, are taken for granted. We are so used to them that we forget, and so we tend to appreciate the higher end meats as well. However, chicken is basic. Chicken is inexpensive, our ancestors are more likely to have eaten chicken and it's healthier. While meats like beef and lamb are very specialised, you must know how to cut them lest it be tough. Poultry on the other hand is easier, and inexpensive, In fact, you can easily grow your own chickens in your backyard, but you can't do so for meats like beef and lamb," muses Ms Say.
At the end of the masterclass session, Allspice Founder Mr Clarence Ling took the opportunity to thank Ms Say and her work by presenting her with a token of appreciation, and all guests got to go home with a giftbag as well as a set of recipes provided by Allspice's instructors.
