Kraft Foods - Away From Home - Product Showcase


	1.		Heat stable
	2.		Prepared from the finest quality ingredients and special spice blends
	3.		Versatile
	4.		‘Homestyle’
	5.		No artificial colours, flavours or preservatives
	6.		Durable plastic containers
	7.		Functional wide neck
	8.		Unique square shape
	9.		Tamper evident
	10.		Dispenser pump facility in lids


	1.		Will not “breakdown” if re-heated
	2.		Consistent flavour, texture and appearance
	3.		Fantastic as an additive or as a condiment
	4.		Just like a sauce you’d make yourself, but with the added convenience of being pre-prepared
	5.		A feature that often differentiates the KRAFT product from the competition
	6.		Ensures durability and no glass contamination
	7.		Allows easy dispensing from the jar
	8.		Compact and space efficient
	9.		Ensures product integrity
	10.		A sealed, perforated hole which accommodates a heavy duty pump for convenient dispensing and measured serves


Click here to search for other great recipe	Whole Whiting with Satay Sauce Ingredients 10 x 350g whiting, cleaned and trimmed 225g (1½ cups) seasoned flour 750ml – 1L peanut oil 25 cloves garlic, peeled 10cm piece root ginger, peeled and cut into strips 150g palm sugar 60g tamarind puree 625ml KRAFT* Satay Sauce 125ml coconut milk 2 bunches spring onions, cut into 3cm lengths Salad, to serve 1 ¼ cups crisp fried onions Coriander leaves, to serve	Method 1. COAT fish with flour and dust off any excess. Heat 250ml oil in a wok over high heat and fry 1-2 fish for 5 minutes or until golden. Drain fish and keep warm. Repeat with remaining fish. 2. POUR off oil leaving 60-80ml in wok. Fry garlic and ginger until aromatic. Add palm sugar and tamarind and cook until dissolved. Add KRAFT* Satay Sauce and coconut milk and warm through. Fold through spring onions. 3. SERVE fish with salad and top with satay sauce mixture, crisp fried onions and coriander. NOTE To avoid a soggy result, cook fish in batches of one or two, adding more oil as required, and returning oil to 160°-180°C between batches.