BRAND: NASOYA
With Food Expert and bestselling
author Michelle Tchea
NASOYA IDEAS
Recipe Magazine / Brochure

New, updated and appetizing images

Delicious, Simple Recipes

Healthy Recipes to suit vegans, vegetarians and health enthusiasts

Credible, well known international face to represent / promote Nasoya Tofu and
other products in your line
Services Available (Rates vary)

Recipe Development , Testing and Writing

Translations / Language adaptations

Production: Professional content services (layout / style )

Photographs and Images
SERVICES REACHING GOALS










Project implementation
Production management
Quality management
Insight and trend forecasting
Brand strategy
New concept creation
Producing new menus and recipes from Western
culture for the Asian palate
Generating positive response to new menus
Creating new menus that are gender specific, trend
setting or culture driven
Improving and double checking menus to increase
business
WHO IS MICHELLE TCHEA?
Professional Food and Beverage Expert
Recipe Developer and Innovation Specialist
Clients in Europe, Australia and United States
Successful business relations with food and beverage
brands
Successful business relations with Luxury Hotels and
Michelin Restaurants
Unsurpassed knowledge in European food, American
cuisine and Asian tastes
Trained Western and Eastern palate
Multi-lingual: English, Chinese and proficient in French
I KNOW
WHAT DO PEOPLE WANT TO
EAT?
Talents of Michelle Tchea:
Simple ingredients converted into delicious meals
Experience caters to a wide demographic
Extensive experience in catering to a specific audience
Improve your current menus to widen your audience
Create new menus and recipes to drive in more eaters
Target ALL cuisines, cultures and demographics
Improve restaurant operations
Collaborate with existing chefs on menu improvements
Establish new recipe ideas with current chefs that start new food
trends.
Improve
quality and operations in the kitchen and in the
dining room for customers
Tweak menus to be more healthy and nutritious
SPICY OMELETTE WITH KIMCHI
AND TOFU FOR MOTHER’S
DAY
SERVES 2






Butter 30 g (1 oz), melted
Cream (optional) 1 Tbsp
Eggs 3
Cooking oil 2 Tbsp
Grated cheese or baby spinach to serve
1 packet NasoyaTofu, firm, sliced into batons,
lightly fried
Add the butter and cream into the eggs.
Beat slightly with a fork. Heat oil in a pan and add
the egg mixture. Tip the pan to distribute the eggs, so
they completely cover the bottom. As it starts to firm
up, run a spatula under the edges, bunching the
mixture toward the centre so the remaining liquid can
cook. The eggs should cook slightly yet still remain
moist on top.
If desired, fill the omelette with your favourite
topping—chopped kimchi and lightly fried Nasoya
Tofu, as well as other favourites! Turn off the heat
and fold the omelette. Slide it onto a plate.
Serve immediately.
DOUBLE GRILLED CHEESE AND
TOFU SANDWICH MELT (SERVES 4)

8 1/2-inch thick firm white sandwich bread
2 large eggs

1/2 cup heavy cream


½ packet of NasoyaTofu, lightly mixed in
a bowl
1 teaspoon fresh thyme, leaves
1 teaspoon coarse salt
A grating of nutmeg
1/4 cup extra-virgin olive oil

2 tablespoons unsalted butter




Place the mozzarella on 4 slices of the bread.
Cover with the remaining slices to form
sandwiches. Trim the crusts off to make perfect
4-inch squares.
In a wide shallow bowl, whisk the eggs. Add the
cream, thyme leaves, salt, and nutmeg. Add in
the tofu and whisk until blended.
In a 10 to 12-inch non-stick sauté pan, heat 2
tablespoons of olive oil over medium-high heat
until smoking. Add 1 tablespoon of the butter
and cook until the sizzling subsides. Dip 2 of the
sandwiches into the egg mixture, turning to coat,
place in the pan, and cook until golden brown on
the first side, about 2 minutes. Flip over and
brown on the other side. Transfer the sandwiches
to individual plates and repeat the process with
the remaining 2 tablespoons olive oil, 1
tablespoon butter, and 2 sandwiches. Cut in half,
and serve immediately.
MICHELLE TCHEA CREDIBILITY
 Established
Food and Beverage Professional
 Background: Research and Development Chemist
 Well connected with international chefs and
restaurateurs
 Abreast latest food and eating trends
 Currently writes for global publications on
Health, Nutrition, Travel and Culture
http://michelletchea.wordpress.com/home/
CREDITS
Books:
Building a Meal (Marshall Cavendish / Penguin Books)
Signature Dishes (New Holland Publishers)
New Title for 2013-14
My Little SoHo Kitchen (Marshall Cavendish Publishers)
Food and Beverage:
-PIE Magazine (Canada)
-French Provincial Magazine (Australia)
-Connoisseur Magazine (Australia)
-Honest Cooking (USA / International)
-TASTE Magazine
-Appetite Asia Magazine
-Food&Travel Magazine
-New Asian Cuisine (United States of America)
-Crema Coffee Magazine (Australia)
-International Food, Wine and Travel Writer’s Association (Global)
-CnnGO (Asia)
CAREER HIGHLIGHTS PUBLICATIONS
Health / Nutrition and Fashion
Travel
Malaysian Airlines: MAS Traveller
Emirates Airways: Open Skies (
Dreamscapes ( Luxury Travel)
Splendia Online Magazine (Europe / UK)
MASTraveller Magazine (Asia)
Asahi Weekly - Travel (Japan)
Kyushu Walker (Japan)
PIE Magazine (USA and Canada)
IFWTA (Global)
SHAPE Magazine (Singapore)
Harpers Bazaar (Malaysia)
Heart Wise Publications (Australia)
ABC HEALTH (Australia)
Women’s Health and Fitness Magazine
(Australia)
SCMP: South China Morning Post Newspaper
(China)
Longetivity Magazine (South Africa)
IMPACT Magazine (USA and Canada)
SAMPLE RECIPE
ITALIAN-INSPIRED CRISPY TOFU AND
CAPONATA
Caponata: Homemade Caponata (recipe provided)
Signature Crispy tofu:
340g Nasoya Tofu- Firm
120g cornflour, sifted
Oil for deep frying
For caponata, heat 2 tablespoons of oil in a large frying pan over
medium-high heat. Add eggplant and stir occasionally until golden.
Remove and set aside.
In the same pan, add another 2 tablespoons of olive oil and cook the
onions until translucent.
Add the garlic, celery, chili flakes and roasted capsicum and
continue to cook for another 5-7 minutes, until everything softens a
little.
Return the cooked eggplant and add tomatoes, sugar and a splash
of water. Simmer until the sauce thickens, about 5 minutes. Stir
through capers, olives, raisins and vinegar. Season to taste with
pepper and extra vinegar and sugar to achieve the sweet and sour
caponata flavor.
For crispy tofu, cut Nasoya Tofu into 8 cubes or 16 rectangles.
Lightly coat with cornflour, shaking off any excess flour. Heat oil
for deep-frying to 190C. Carefully drop tofu pieces in batches
remembering not to overcrowd the pan. Fry tofu for 1 minute or
until golden and crisp. Drain tofu on a wire rack.
To serve caponata, stir through parsley before spooning over crispy
tofu. Drizzle with extra olive oil and serve.
CONTACT DETAILS HOW TO REACH ME
Michelle Tchea
Email:
m.tchea@gmail.com