Suriyana Binte Jumari’s creations for Eat List Star Challenge 1: Philips Challenge

Eat List Star

Savoury dish:
Savoury dish:
13 Apr 2016

Savoury dish:

Savoury Dish: Cereal Crusted Chicken with Avocado salsa and beetroot sauce.
The chicken is coated with cereals which is blended to give the chicken a nutricious yet crunchy texture. 

The salsa is made with fresh ingredients such as tomatoes, cucumber, creamy avocadoes and to give a bit of kick, a little of the red chillies. Marinated with some lemon juice to give the salsa a lift. Season well with salt and pepper.
For the sauce, it is made from greek yogurt, salt and pepper with beetroot juice. Mixed the ingredients well and plated the sauce onto the plate to give the dish its unique character. 


Serves 2


Cereal Crusted Chicken
2 medium-sized chicken breasts
2 cups of plain granola
1 egg
1 cup of plain flour
Dash of paprika, to taste
Salt and pepper, to taste
2 tbps oil, for coating (if air-frying)
3 cups oil (if deep-frying)

Avocado Salsa

1 ripe avocado
1 tomato
1 medium-sized red onion
1 small cucumber
½ big red chilli, de-seeded  
Lemon juice
Salt and pepper, to taste 

Beetroot Sauce

1 beetroot
4 tablespoons of plain Greek yogurt
Salt and pepper, to taste


Cereal Crusted Chicken

1) Prepare three medium-sized bowls
2) Blend the granola in a clean and dry blender or food processor until fine. Set aside in a bowl.
3) Beat the egg in another bowl. Set aside.
4) Combine and mix dry ingredients (plain flour, paprika, salt and pepper) in a separate bowl. Set aside.
5) Coat the chicken breast in the flour mixture, followed by the egg mixture. Repeat.
6) Coat the chicken breast in the crushed cereal. 

If using the air-fryer:

1) Pre-heat the air-fryer to 160 degrees Celsius for five minutes.
2) Drizzle oil onto the chicken. Place the chicken in the air-fryer.
3) Cook the chicken in the air-fryer for 10 to 15 minutes, depending on the thickness of the chicken breasts. Check for doneness after approximately 7 minutes.

If deep-frying:

1) Heat three cups of oil in a deep pan.
2) Fry the chicken over medium heat until cooked and golden brown.

Avocado Salsa

1) Dice avocado, tomato, onion and cucumber so that they are about the same size (about 0.5cm in width).
2) Remove the seeds from the chili and cut chilli into small pieces.
3) Place all the ingredients in a bowl. Squeeze some lemon juice into the bowl and season with salt and pepper. Taste, and add more lemon, salt and pepper if desired. Set aside till needed.

Beetroot Sauce

1) Juice the beetroot.
2) Add the beetroot juice to the Grek yogurt. Season with salt and pepper. Chill in the fridge till needed.


1) Cut the chicken breasts into halves. Place the chicken onto the plate and serve with a side of avocado salsa and beetroot sauce. 

Sweet dish:
Sweet dish:
13 Apr 2016

Sweet dish:

Sweet Dish: Vitagen Marshmallows and Jemput-jemput pisang with strawberry sauce and fresh blueberries.
The marshmallows were toasted to bring out their gooey texture which makes it more appetizing. The jemput-jemput pisang is made up of bananas, sugar and plain flour mixed together to form a ball. Then fried till prefection. And finally, fresh blueberries and mint are placed to give it a color and character as well.

Serves 1

- Bananas
- Plain flour
- Sugar and salt
- Oil for frying

1) Mash bananas in a clean bowl.
2) Add sugar, salt and plain flour. Mix till combined.
3) Take a scoop of the batter and fry the fritters till golden brown.

Strawberry sauce
- Strawberries
- Sugar
- Lemon juice/Water

1) In a deep pan, combine all the ingredients. And boil till the strawberries break down and are soft. Blend or sift the mixture carefully. Set aside till needed.

**For the marshmallows, it is my top secret weapon. Thus, I am not able to disclose it.😁😂

Scoop some strawberry sauce onto the plate.

Place the marshmallows on a rectangular plate. Toast it lightly so that it will be gooey and warm.

Place the jemput-jemput, fresh blueberries, toasted almond slices and fresh mint to garnish.

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