Help the Small Businesses: MOMO Infused Butter

Buttering Up to my Sourdough

By now most of my dear readers know how much I love sourdough, especially Ann Tan’s naturally leavened sourdough breads in its myriad guises: from focaccia to chocolate swirled loaves to Hainanese tall sandwich breads and a host of others.  

I eat them slathered with butter. Hitherto, my favourite butter has been Kerry Gold, an Irish butter that comes from grass-fed cows, but my affections are now being usurped by a new kid on the block.

Imagine slathering your sourdough not only with butter but herb-seasoned butter, already pre-portioned in 15g blocks where you can throw caution to the wind and use the whole chunk  (cholesterol be damned), or you can use them to flavour a whole host of simple dips and dishes especially in this time of pandemic where we are restricted to the home.  

The brainchild of three innovative non-cooks from KL who love butter, and who spent three months in R&D foisting their formulations on friends, family and anyone else willing to be guinea pigs, MOMO Infused Butter was finally launched in February of this year (2021). The product was so well received that it is now coming to Ipoh!

Continue reading at Ipoh Food Diva.

For more reviews, go to SeeFoon’s blog at www.IpohFoodDiva.my

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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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