PAINASAUCE

Image

PREMIUM PRODUCT

 

PAINA, made of locally produced pineapple which contribute as source of dietary fibre in our diet. The development of PAINA was carried out by Dr. Azizah Othman, Dr. Fadhilah Jailani and Dr. Siti Roha Ab Mutalib from the Department of Food Science and Technology, Faculty of Applied Sciences since 2017. PAINA was developed to offer healthy and multi-purpose condiments to the consumer. The recipe using PAINA as main ingredient was successfully created by Assoc. Prof. Dr. Mohd Hafiz Mohd Hanafiah, Mr. Noradzhar Baba and Mr. Hamizad Abdul Hadi from Faculty of Hotel and Tourism Management. Incorporation of pineapple puree in the PAINA sauce creates a more unique taste and aroma in many cuisines.

RECIPE

This image for Image Layouts addon

INGREDIENTS (MARINATE)

2 Boneless chicken thighs

1 Stem of lemongrass

1 Inch of ginger

3 Cloves of garlic

½ Large onion

1 Tea spoon of turmeric powder

Some white pepper powder depending on your preference

Some salt depending on your preference

1 Table spoon of honey

3 Table spoon of Paina Pineapple Chili Sauce

PREPARING METHOD

1. Blend all the ingredients and marinate chicken for 20 minutes.

2. Bake in the oven with the temperature of 160°c for 20 minutes.

3. Suitable to be serve with the original Paina Pineapple Chili Sauce.
This image for Image Layouts addon

INGREDIENTS (MARINATE)

½ Chicken cut into smaller pieces

½ Inch of ginger (blended)

Some salt depending on your preference

Some white pepper powder depending on your preference

Some turmeric powder

INGREDIENTS (SAUCE)

Some cinnamon, cardamom, clove and star anise

½ Garlic (blended)

½ Large onion (blended)

60g Chili (blended)

1 Stem of lemongrass (beaten)

½ Bottle of Paina Pineapple Chili Sauce

3 Table spoon of coconut milk

50g Green beans

 

PREPARING METHOD

1. Marinate chicken with salt, turmeric, white pepper and ginger. Fry until cook.

2. For sauce, heat up the oil and stir fry the cinnamon, cardamom, clove and star anise together with lemongrass and other blended ingredients until crisp.

3. Pour in Paina Pineapple Chili Sauce and cook for a while.

4. Add in some salt depending on your preference.

5. Pour in the coconut milk. Stir well and cook for a while.

6. Put in the chicken, mix well and let it boiled for a while.

7. Put in the green beans and ready to serve.

 

 

This image for Image Layouts addon

INGREDIENTS

4 Breaded cod fish (to fry)

½ Diced large onion

½ Diced cucumber

½ Diced green capsicum

½ Diced red capsicum

A Few diced pineapple

2 Cloves of diced garlic

1 Table spoon of chili sauce

1 Table spoon of ketchup

3 Table spoon of Paina Pineapple Chili Sauce

Some salt depending on your preference

3 Table spoon of cooking oil

 

PREPARING METHOD (SWEET SOUR SAUCE)

1. Heat the oil, fry the fish for a few minutes and put aside.

2. Stir fry the garlic and onion until crisp.

3. Pour in the tomato sauce, chili sauce and Paina Pineapple Chili Sauce and cook for a while.

4. Put in all the diced vegetables and pineapple and cook for a while.

5. Add in some salt depending on your preference.

6. Pour in the cooked sauce onto the fried fish.

This image for Image Layouts addon

INGREDIENT

½ Packet of spaghetti (boiled)


INGREDIENTS (NAPOLITAN SAUCE)

3 Cloves of garlic (blended)

½ Large onion (blended)

70g Ketchup

1 Bottle of Paina Pineapple Chili Sauce

2 Stalks of basil leaves (finely chopped)

100g Minced chicken

50ml Cooking cream

100g Button mushroom (thinly sliced)

Some salt depending on your preference

Some white pepper depending on your preference

Parmesan cheese powder

2 Table spoon of olive oil

 

PREPARING METHOD

1. For napolitan sauce, heat the oil and sitr fry the garlic and large onion until crisp.

2. Put in the minced chicken and cook for a while.

3. Put in the basil leaves, mushroom and cook for a while.

4. Pour in ketchup, Paina Pineapple Chili Sauce and cook for a while until boiled.

5. Add some salt and white pepper depending on your preference.

6. Sprinkle on some parmesan cheese powder.

7. Pour in cream, stir and ready to serve.

PAINAPROCESSING

Image

ORDERINGINFORMATION

 



PAINA Ordering Information

RM7.00 per bottle (200ml)


 
 
Contact Person: Dr. Shahril Anuar Bahari 
 
Mobile: +60193728354 | Office: +60355442750 

E-mail: shahril721@uitm.edu.my


Pick-up Point:

Business Innovation and Technology Commercialization (BITCOM),
Ground Floor, UiTM - MTDC Technopreneur Centre, Universiti Teknologi MARA (UiTM), 40450 Shah Alam, Selangor, Malaysia

 

   Click here to order

 

   Click here for your feedback on PAINA
Image

PAINA TEAM MEMBERS

Image
Dr. Azizah Othman
Faculty of Applied Sciences
Image
Dr. Fadhilah Jailani
Faculty of Applied Sciences
Image
Dr. Siti Roha Ab. Mutalib
Faculty of Applied Sciences
Image
Assoc. Prof. Dr. Mohd Hafiz Mohd Hanafiah
Faculty of Hotel and Tourism Management
Image
Mr. Noradzhar Baba
Faculty of Hotel and Tourism Management
Image
Mr. Hamizad Abdul Hadi
Faculty of Hotel and Tourism Management

FAQ

What is PAINA?
Premium product- PAINA, made of locally produced pineapple which contribute as source of dietary fibre in diet. The development of PAINA was carried out by Dr Azizah Othman, Dr Fadhilah Jailani and Dr Siti Roha Ab. Mutalib from the Department of Food Science and Technology, Faculty of Applied Sciences since 2017.

PAINA was developed to offer healthy and multi – purpose condiments to the customer. The recipe using PAINA as main ingredient was successfully created by Assoc. Prof Dr Mohd Hafiz Mohd Hanafiah, Noradzhar Baba and Hamizad Abdul Hadi from Faculty of Hotel and Tourism Management. Incorporation of pineapple puree in the PAINA sauce creates a more unique taste and aroma in many cuisines.
Target market (people , area )
UiTM internal market (Phase 1) and open market (Phase 2)