Getting delicious with dried fruits
The much-loved Thai style sweet-and-sour dried plum by Waydhanar, sold under the premium snack brand MagMag, recently celebrated its tenth anniversary with a special event that unveiled some simple dishes made with the fruit and introduced a new logo designed by ML Chiratorn “Kru Toh” Chirapravati.
Among those joining the event were Somnuek “Kru Parn” Klangnok, artist and owner of Chubby Papaya and two celebrity chefs Ayusakorn “Van” Arayangkoon of 4 Garcons and Talaychan “Ten” Bunyaraksh from Talaychan Patisserie.
“We have produced and distributed premium snacks under the brand MagMag for the last 10 years and our products today include Wakening Plum (Buay Khuen Cheep), Violet Plum (Look Nai Ar-ngun), Lovely Sweety Prune (Prune Mai Ja), Bangkok Kiss Mango (Ma Muang Hom Jak Bangkok), and Organic and Sugar-free Thai Banana (Gluay Nue Nim). Our products are made with love and care, and the design is fun and accessible. We highlight Thai characters and the excellent flavour. Our snacks make great gifts that come from the heart, and our best-selling item is Wakening Plum,” said managing director Nonthakogh Panyapadhm.
“As we celebrate our anniversary, we have invited an artist and two celebrity chefs to create new simple dishes using MagMag products. And we are thrilled to introduce the new MagMag logo, designed by Thailand’s top illustrator Kru Toh,” he added..”
Kru Toh said he had used a rendered image of a happy boy to reflect the brand’s young character, with a crown on his head to show that only the top ingredients go into the products. “The orange colour makes the products look delicious and lively,” he explained.
Next was a cooking demonstration using the Wakening Plum, Violet Plum and Bangkok Kiss Mango. Kru Parn presented three tasty creations “Buay Khuen Cheep & Papaya salad”, “Pork Wonton with Ma Muang Hom Jak Bangkok sauce”, and “Meat Ball with Look Nai Ar-ngun sauce”.
The artist said her som tum was not as complicated as regular papaya salad. “You just add chilli and garlic and pound them lightly. Then, put in the beansprouts and d tomatoes, sliced Wakening Plum and Bangkok Kiss Mango, followed by dried shrimp and roasted peanuts. Mix everything together and you get a tasty and colourful som tam that is sweet, tangy, salty and rich.”
Chef Van” created “Back to Life by Buay Khuen Cheep Tonic”, “Resurrection Salad” and “Nutty Crunchy Cheesy Mango”. He said, “Nutty Crunchy Cheesy Mango is made with diced Bangkok Kiss Mango mixed with cream cheese and peanuts. Add some honey and orange peel. Then, mix everything together and chill it in the fridge for a few hours. Next, roll the mixture into balls and roll them in ground peanuts to add crunchiness. Serve with honey and fruits like grape or mango.”
Chef Ten meanwhile presented French desserts “Crumble Jumble Mango”, “La La Land” jelly verrines made from Wakening Plum, and “Summer 1,000 Leaves Mille Feuille”, which has a crunchy texture and a sweet, creamy flavour.
“This Mille Feuille uses Violet Plum (Look Nai Ar-ngun) as an ingredient, and the cream is a little lighter. At the centre is rich plum cream with orange and pomelo. It has a well-rounded flavour and nice, contrasting textures.”
The dried fruit are available at Tops Market, Tops Online, Villa Market, Family Mart and selected AsiaBooks stores.
Find out more at Facebook.com/waydhanar.
