Time flies! A few weeks ago, I was invited by the lovely folks at DHC to attend their event which launches some of their new products. I was pretty darn excited to find out more about DHC as I had seen and heard about it, but never tried it for myself. The event was held at a cool hideout in Rangoon Road, Cookyn Inc which holds private cooking classes just like the one we had.
Come check out what we discovered and learnt at the event!
All the DHC products were lined up in attractive displays too.. here are a couple of the featured ones
The self-massage steps using the Olive Virgin Oil on face was very similar to lymphatic drainage therapy massage, which I had learnt a few years ago and found it very useful to reveal glowing, healthy skin. Massage for the face isn’t just about relaxation, but it also helps circulation and removal of toxins from your system.
What a pity though, that I couldn’t really catch all that Ms Ikeda was saying. Her translator was fantastic, but a group of noisy bloggers were sat next to me and didn’t bother to listen to the presentation but sat giggling. URGH. Come on girls, if your attention span is like a 4 year old child’s, the least you could do is not disrupt the others. Even Cheryl from Beautiful Buns was peeved. And I thought I was the only one irked.
Anyway.. thankfully we got into different groups for the hands-on cooking session and I was with a really lovely group of ladies!
We were going to prepare (AND EAT!) three dishes, Baked Buttery Mentaiko Ramen in Parcels, Assorted Sushi Maki Rolls, and Yoghurt Anmitsu with Fresh Fruit. Some of you have asked for the recipes, so right at the end I have scanned it in for you too!
See the smattering of white powder atop the pasta? It’s not cheese, it’s DHC Collagen Powder! Although you can’t expose it to high heat while cooking, you can use it atop your food to consume as a dressing.
For the sushi rolls, the collagen was sprinkled on the rice before I rolled (or shall I say, smashed) it with the seaweed.
Although the DHC Collagen Powder is derived from fish collagen peptides, it does not have a fishy smell (which I heard is quite common for other collagen products). That being said, I personally find it better to keep fish with other fish and seafood, so I think it does go better with fish and seafood dishes. I tried it for one of my meals at home (photos below) and thought it really went well with salmon.
I drank the rest of the bottle and there was a strong muscat grape flavour to it. The thickness was very evident (from the collagen concentration), but it was tasty. It does contain sugar though, so if you’re concerned about that, or have a health condition like diabetes which requires you to moderate your sugar intake, you should try the collagen powder instead for a sugar-free option.
So, curtesy of Cookyn, here are the recipes for the evening! If you’re wondering when to add the collagen in, for the ramen, sprinkle it as though you would garnish with cheese atop your pasta. For the sushi, it goes on before you roll it up.
DHC was so sweet as to pack a lovely bunch of products for us. I tried out the collagen powder during dinner at home and here’s what we whipped up:
We sprinkled collagen powder liberally onto our stir fry vegetables, as well as on top of our pan fried salmon. The collagen becomes a little bit sticky when it’s mixed with the moisture from the food, but it did not affect the taste.
I would suggest you trying it out in fruit juices and smoothies too.
DHC Collagen Powder – $58.50
32 Servings of 6g(5000mg collagen) per bag
DHC Collagen Beauty 7000+ – $49.90
10 x 7000mg bottles
DHC is exclusively available at Watsons Singapore.