Unique Asian-Inspired Side Dishes For Thanksgiving

13

November, 2018

What’s In Store

An Asian Twist To Thanksgiving Side Dishes

If you’re celebrating Thanksgiving this year, why not spice up the family feast with a local twist? A spread of Asian-inspired side dishes transforms this aged-old western tradition into an international food fiesta, packing an array of fresh and bold flavours to complement the classic turkey & stuffing dinner. Below are five recipes to kick-off your very own rendition of an Asian Thanksgiving feast:

Miso Roasted Brussels Sprouts

This delicious recipe from The Foodie Physician will make your kids fall in love with vegetables all over again. Just the thought of succulent salty-sweet vegetable bites makes mi-so hungry – enjoy!

 

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4

Ingredients:

1 pound Brussels sprouts1 ½ tablespoons olive oil
2 ½ tablespoons white (shiro) miso paste
1 tablespoon maple syrup
1 tablespoon cider vinegar
1 teaspoon low sodium tamari or soy sauce
½ teaspoon Sriracha or other hot sauce (optional)

Instructions:

1. Preheat the oven to 400°F.

2. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Cut them in half lengthwise.

3. Mix the oil, miso paste, maple syrup, vinegar, tamari and Sriracha together in a large bowl. Remove about 1 tablespoon of the sauce and save it to toss with the Brussels sprouts later. Add the Brussels sprouts to the bowl and toss to coat them with the sauce. Transfer the Brussels sprouts to a baking sheet sprayed with olive oil cooking spray and spread them out in a single layer.

4. Roast Brussels sprouts in the oven until caramelized and tender, 20-25 minutes. Stir them once or twice during cooking. Remove the tray from the oven and drizzle the reserved sauce on top. Toss to combine. Serve warm.


Thai Red-Curry Squash Soup

This charming recipe from Joanne Chang of FoodandWine.com is a zesty rendition of a Thanksgiving’s classic. We know you cannot wait to thai-it for yourself!

Active Time: 1 hr
Total Time: 2 hrs
Servings: 12

Ingredients:

4 tablespoons unsalted butter
1 large onion, thinly sliced
1/4 cup thinly sliced fresh ginger, plus 1 cup slivered fresh ginger
2 tablespoons Thai red curry paste
3 pounds kabocha, kuri or buttercup squash—peeled, seeded and cut into 2-inch pieces
5 cups water
2 cans unsweetened coconut milk
2 lime leaves or 1 teaspoon lime zest
1 large stalk of fresh lemongrass, smashed and cut into 2-inch lengths
2 tablespoons sugar
2 tablespoons fresh lime juice
Salt to taste
1/4 cup vegetable oil
2 large scallions, thinly sliced

Instructions:

1. In a large, heavy pot, melt the butter. Add the onion and sliced ginger and cook over moderate heat, stirring occasionally, until the onion is softened. Add the curry paste and cook, stirring, until fragrant. Add the squash and water and bring to a boil. Cover partially and simmer over low heat until soft, which should take about 25 minutes. Add the coconut milk, lime leaves and lemongrass, cover partially and simmer for 30 minutes longer. Discard the lime leaves and lemongrass when finished.

2. Working in batches, puree the soup in a blender; add it to a clean pot. Stir in the sugar and lime juice and season with salt.

3. In a medium skillet, heat the oil until shimmering. Add the slivered ginger and cook over moderate heat, stirring, until golden brown and crisp, 5 minutes. With a slotted spoon, transfer the ginger to paper towels to drain.

4. Reheat the soup; ladle it into bowls. Garnish with the fried ginger and scallions and serve.

 


Crispy Sriracha Honey Lime Tofu

We love this delicious take on tofu by Stephanie Le of I am a Food Blog. Spicy sriracha blends with sweet & sour and honey lime flavours in this simple yet innovative dish. We’re confident this will be a sure hit at your Thanksgiving dinner spread, and remember – one can never be too full for tofu!

Ingredients:

1 block tofu (preferably medium, not firm)
1 cup potato starch
Oil for frying
1 1/2 tablespoons sriracha
1 1/2 tablespoons honey
1 1/2 tablespoons lime juice
sliced green onions, for garnish

Instructions:

1. Drain your tofu and cut it into 8 even pieces. Place a couple of paper towels down on a plate or cutting board and lay out your tofu. Place a couple of paper towels on top. They idea is that you’re drying it out slightly – you’re not pressing it, just removing some excess moisture. Pressing removes most of the moisture from tofu, which is NOT what we want here. Leave it a bit moist, this ensures a soft and creamy tofu interior that will contrast with the crunchy potato starch coating.

2. Spread your potato starch out in a shallow dish and coat each piece of tofu, ensuring that there are no bare spots.

3. In a cast iron pan, heat up a bit of oil over medium high heat. You don’t need a bunch of oil here, just maybe about 1 1/2 to 2 tablespoons. When the oil is hot and shimmery (you can test it with an uncoated wooden chopstick – when the oil is hot bubbles will form around the chopstick), add the coated pieces of tofu and cook until golden brown and crispy. Time wise, this can vary, but tofu is quite forgiving as it doesn’t brown easily. When one side is brown, flip it over and repeat. Rest tofu on a wire rack (this ensures crispiness) while you make your sauce.

4. In a small saucepan, heat up the sriracha, honey and lime juice over medium high heat until slightly reduced and glossy. Drizzle over the tofu pieces and top with sliced green onions. Enjoy immediately!


Thai Green Mango Salad (Som Tum Mamuang)

https://www.lazycatkitchen.pl/tajska-salatka-z-mango/

Saveur.com brings us a refreshing adaptation of this traditional Thai salad, more commonly made using papaya. The favourite fruit of many, mangoes are one of the only fruits that can offer flavour to a dish even in an unripened state!

Servings: 4 – 6

Ingredients:

2 tbsp. small dried shrimp
8 red Thai chiles, stemmed, seeded, and julienned
4 cloves garlic, minced
1⁄2 shallot, minced
3 small, green unripe mangoes (about 1 1⁄2 lbs.), peeled and julienned
18 green beans, trimmed and cut into 2″ lengths
14 grape tomatoes, halved
3 tbsp. fish sauce
2 tbsp. fresh lime juice
4 tsp. palm sugar or brown sugar
2 tbsp. roasted unsalted peanuts, chopped

Instructions:

1. Using a mortar and pestle, pound shrimp until coarsely ground; transfer to a small bowl and set aside.

2. Place the chiles, garlic, and shallots in the mortar and pound until bruised. Working in three batches, add mangoes and pound, using a spoon to combine, until softened slightly, 2–3 minutes. Transfer mixture to a large bowl.

3. Add green beans and tomatoes to mortar and lightly pound them to extract juices; stir in fish sauce, lime juice, and sugar. Transfer to bowl with mango mixture. Toss to combine. Transfer to a serving bowl and garnish with crushed dried shrimp and peanuts.

Coconut-Scented Sweet Potato Jasmine Rice Stuffed in Butternut Squash Bowls

Squash the competition and get your guests talking about the unique flavour in this inventive dish by Chef Kathy Fang of The Daily Meal.

Servings: 4

Ingredients:

2 butternut squash, split in half and hollowed out
salt
2 tablespoons olive oil
1 tablespoon butter
1 large sweet potato, cut into small cubes
1/2 cup coconut chips
2 cups dry jasmine rice
3 1/2 cups water
1/2 cup coconut milk
Pecans, toasted and chopped for garnish

Instructions:

1. Preheat oven to 375 degrees. Place butternut squash halves cut side up on baking sheets and season well with olive oil and salt. Roast in the oven until tender about 50 minutes.

2. Meanwhile, in a pan, toast the coconut chips and sweet potato in butter for 2 minutes or until fragrant.

3. Pour sweet potatoes and coconut chips into a pot along with the rice, water, and coconut milk and stir to fully incorporate. Cook in a rice cooker or in a stove pot until rice is al dente. Remove lid and fluff with fork, then taste and season with salt as necessary.

4. Serve the rice in the butternut squash shells and garnish with more coconut chips and pecans.

Ready to start cooking? Gather all the ingredients you’ll need from B.I.G., – our Malaya Kitchen section houses a wide range of products for all things to do with spicing up your cooking. Visit www.big.com.my/latest for featured products and www.big.com.my/recipes for more recipe ideas. For those celebrating, Happy Thanksgiving!

 

Have you ordered your Thanksgiving Turkey? Have your Thanksgiving the BIG way by pre-ordering a roast turkey, roast lamb with some sides! Pre-order from 15 Nov – 20 Dec 2018! Click on the image below to download the pre-order form today!

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A Guide To Proper Wine & Cheese Pairing

8

November, 2018

What’s In Store

A Guide To Proper Wine & Cheese Pairing

Despite wine and cheese being a match made in heaven, you’d be surprised how many people choose to skim over this fact and enjoy them separately. If that’s you, it’s about time to flip the script because enjoying wine and cheese together makes a B.I.G. difference.

Much like wines, tasting cheese on its own beforehand gives you the best indication of texture; is it light, medium, or full-bodied? This is a simple guideline to inform your wine pairing, tailoring combos that best suit your palate and mood. For instance, you may want to pair a light cheese with a medium wine, or a full bodied cheese with a full bodied wine, and so on.

These pairings below are inspired by some of the world’s leading wine experts, but rest assured they’re not definitive – feel free to mix it up and experiment to your heart’s content.

Sauvignon Blanc & Goat Cheese (Chevre)

The acidity of sauvignon blanc cuts through the creaminess of goat cheese marvellously and brings out the subtle earthy, grassy flavours that often lie dormant in the cheese. To get the best flavour out of the wine, the bottle should be slightly chilled.


Chardonnay & Blue Cheese

A classic chardonnay carries fruity, crisp and oaky flavours that blend well with stinkier cheeses such as blue cheese. Tip: Avoid pairing blue cheese with red wine – the flavour combination is often unpleasantly bitter..  


Sparkling Wine / Champagne & Cheddar

Sparkling wines pair well with almost all types of cheese, but we find cheddar does a particularly good job of it. The bubbly acidity in a sparkling wine complements the creamy, fatty texture of cheddar perfectly.    


Pinot Noir & Washed Rind Cheese

The pungent flavours of soft washed rind cheese are best enjoyed with a wine that won’t overpower it, such as a classic pinot noir. While a chardonnay would do just as well, choosing a pinot made in the the same region of the cheese offers complementary earthy flavours and a richer experience. For eg., pair a slice of Bourgogne Epoisses with a glass of Bourgogne Pinot Noir.

Rosể & Gruyere

Rosểs possess a versatility that allow pairing with many cheese varieties, but the best combination may well be with mildly salty, semi-hard cheeses such as Swiss gruyere, or even goat’s milk cheese.

Cabernet Sauvignon & Gouda

The bold aromatic flavours of a cab sav are made even more enjoyable with a semi-soft buttery gouda. Aged gouda tends to have a mild sweetness to it that enhances the mix of flavours during tasting. It is a very gouda-idea to nibble on the rind of the cheese as well, because it houses a powerhouse of flavours that ought not to be overlooked.

While personalized pairings can vary widely, we hope you’ll find these suggestions useful for your very own wine & cheese savouring session. Drop by at our “Wine a Little, Laugh a Lot” fair for a vast selection of wines with Boozeit at Publika, IPC Shopping Centre, & DC Mall (2nd – 12 November 2018)! While you’re there, be sure to pick your favourite cheese from our vast selection of gourmet cheeses available. More details about fair goings-on at this link https://bit.ly/BIGLatest.

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Halloween Trivia To Share And Scare

27

October, 2018

What’s In Store

Halloween Trivia To Share And Scare

Halloween in today’s popular culture has strayed so widely from its paganistic roots that its spooky origins are often forgotten. The earliest traces of Halloween date back to the ancient Celtic festival of Samhain (pronounced ‘Sau-win’), which was celebrated to honour the end of summer and the new year. It was believed that on the eve of the new year, ghosts and spirits would roam the Earth, and Celtic Druids commemorated their return with roaring sacred bonfires which were used to burn crops and animals as sacrifices to Celtic deities.

Yikes! Having evolved over the ages, Halloween is now a fun-filled adventure that brings cultures together – a chance to play dress-up, visit friends, or have a Horror Movie marathon. In the spirit of this spooktacular fete, here are some frightfully interesting facts for you to surprise your friends with:

1. Piece Of Cake – The origins of trick or treating are believed to stem from an ancient practice in old Ireland and Britain, whereby the Church encouraged wealthier families to hand out “soul cakes” to the poor in exchange for prayers for dead relatives. This was known as “going a-souling“, and over time children took over the responsibilities of knocking on doors to pray in exchange for the cakes.


2. Witch Is Which? –
The word “witch” is an Old English word ‘wicce’, which means “wise woman.”. Quite to the contrary of their demonistic reputation, wiccans were highly revered for their wisdom and held their main gatherings, or ‘sabbals’, on Halloween night.


3. So Sweet It’s Scary
In terms of candy sales, Halloween beats Valentine’s Day as the sweetest holiday in the USA. Census recorded that more than twice the amount of chocolate and candy is sold during Halloween compared to Valentine’s Day, with a rough estimate of around $3.5 billion spent each year.


4. The Curse Of
Stingy JackThe concept and name of the Jack-O-Lantern (Halloween pumpkin) is allegedly taken from an Irish folktale about a man named Stingy Jack, who fraternised with and outwitted the Devil several times. Condemned by Heaven and banished from Hell, Jack was turned away from the underworld upon death, forced to roam the Earth for eternity with a carved-out turnip filled with burning coal to light his way. Turnips switched to pumpkins over time simply because Irish immigrants found them to be plentiful in USA.

5. Now You See Me, Now You Don’t – The famed magician Harry Houdini died on October 31, 1926 from a ruptured appendix. Houdini was world-famous at the time of his death, known for his daring escapes from seemingly impossible circumstances. While life offered him treats, death did not miss a trick.

6. Smelly Cat, Smelly Cat, It’s Not Your Fault – Black cats have an unfounded infamy hovering over their heads about bringing bad luck if one crosses your path, especially on Halloween night. This notion was apparently an old Protestant belief of the Puritan Pilgrims of Plymouth Colony – they condemned anything to do with witchcraft, including the belief that witches could transform into cats at will. On a lighter note, this legend made its way into positive pop culture characters like Salem on Sabrina the Teenage Witch, Lucinda The Cat in Bewitched (2005) starring Nicole Kidman, and of course Professor McGonagall in the Harry Potter series.

7. Well Hallo-there – Forget couples costumes, Halloween was a time for matchmaking in ancient Rome. The most popular ritual is probably apple-bobbing, whereby young hopefuls had to dunk their heads in a barrel full of apples, and those who could catch an apple with one bite would be matchmade.

8. Nuts about Peanuts – 2017’s most popular Halloween candy in USA was Reese’s Peanut Butter Cups, along with other favorites such as Snickers, Twix, Kit Kat, Sour Patch Kids, and Skittles.

9. You Gave Me A Fright! – The fear of Halloween is called ‘Samhainophobia’, which often manifests itself along with phasmophobia (fear of ghosts), wiccaphobia (fear of witchcraft), and nyctophobia (fear of the dark).

10. Cause This Is Thriller Night Some historians contend that trick-or-treating is heavily influenced by the old European practice of “mumming,” or “guysing,” in which costumed participants visit houses in the neighbourhood to perform choreographed dances, sing songs, or enact plays in exchange for treats.

11. The Spook-E-Conomy – According to the American National Retail Federation’s annual survey, US citizens splurged a record $9.1 billion in Halloween spending in 2017, up from 2016’s previous record of $8.4 billion. We wonder what will the figure be this year?

12. The Lewisburg Horror –  The Guinness Book Of World Records cites the world’s longest haunted house as the Haunted Cave, situated in Lewisburg, Ohio. The house measures 3,564 feet long and is 80 feet below ground in an abandoned mine. Fancy mining for gold here?

13. Jack Gives Back – Every year, children in America take part in Trick-Or-Treat For UNICEF to help children in need. Kids go from door-to-door holding a little orange box that collects money for the fund, a tradition that is now 60 years old. With celebrities getting involved to spread the message, we hope this is one tradition that never ends.

Now that you got the facts, it’s time to put on your costumes and head over to B.I.G. for the candy-haul! Don’t miss The BIG Horror Halloween festival happening until 31st October, there’s loads of activities for the family to enjoy, especially our Trick or Treat event happening 6 – 7 pm on 27th Oct (Publika & DC Mall) & 28th Oct (IPC Shopping Centre)! For more details, click this link https://bit.ly/BIGLatest.

Few more days left to enjoy these BIG Deals for October!

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Beers at B.I.G. From Around The World

15

October, 2018

What’s In Store

Beers at B.I.G. From Around The World

Alright beer-lovers; Oktoberfest is in full-swing and there’s going to be lots of meeting and mingling with strangers, so it’ll be well your worth to know a few talking points for conversations with fellow beerheads. Beginning with the basics, the four fundamental ingredients for brewing beers are yeast, malt, water, and hops. Hops are a cone-shaped flower that provide a refined spicy-bitter taste to beers that contain them. Beers are divided into two categories: the first is ale, which is fermented at high temperatures and carry fruity and floral notes, and the second is lager, fermented in a cooler, carrying lighter malt-flavoured notes.

Different brands craft their beers from variants of the basic four ingredients, along with a huge spectrum of their chosen additional ingredients such as juniper berries or even hemp to give each brand their individual tastes. When you see the words  ‘craft beer’, it simply refers to beer that is produced by an independent brewery of small to medium size. The process of fermenting and flavouring beer is indeed a tedious craft, with minute details such as temperature and air quality affecting a large part of a beer’s quality and taste. Now that you’re a little better informed, let’s hop on to what we’re drinking.

Australia: Foster’s
No doubt you’ve heard this name before – established in 1887 by William and Ralph Foster, this beer is enjoyed in more than 150 countries and is one of the many successful beer brands under Carlton United Breweries. The company uses only the choicest ‘Pride of Ringwood’ hops from Tasmania, Victoria, and Myaree (Melville City), brewing them with their secret yeast that delivers their signature crisp taste.


Belgium:
Duvel
This iconic beer brand has been presided over by five generations of the Moortgat family, achieving monumental success from humble beginnings in 1871 Breendonk, Belgium. Their 90-day brewing process uses a quality blend of blond malt, Saaz Saaz and Styrian Golding hops, a special strain of Scottish yeast, and water from their brewery’s very own well. The name was coined after reactions to their original recipe brew spawned the phrase “This is the real Duvel (devil)”. You’d duvel to get a round in yourself.

United Kingdom: Fuller’s London Pride
A company with a noble history albeit with eyes always looking towards the future, Fuller’s London Pride is truly a quintessential London beer brewed under the watchful eye of their emblematic gold Griffin. Their famous ale is produced using four homegrown hop varieties, complemented by a trademark crystal malt. The malt flavours the ale with notes of sweet raisin, biscuit and dried-fruit, while the hops embellish with balanced bitterness and a piney herb flavouring. The name ‘London Pride’ was simply a suggestion made by a member of the public in the 1950s but holds up handsomely to this day.

German: Paulaner
Makers of classic Bavarian beer and proud partner of FC Bayern München, you’ll find this beer ubiquitous at all Oktoberfest parties. Paulaner Weissbier (white beer or wheat beer) is brewed in Munich under the great care and passion of Paulaner’s Bavarian brewmasters. The recipe was concocted in accordance with the Bavarian Purity Law, using a concentration of 50-70% wheat and a special yeast that lends the beer its refreshing fruity flavour. High standards and good old fashioned brewing has made this beer a global favourite.

Japan: Sapporo

Japan’s oldest brand of beer, Sapporo has been churning out quality biru (beer) since 1876, and are amongst the top Japanese beer brands along with Kirin, Suntory, Asahi, and Orion. Like most Japanese beers, Sapporos are lighter than German beers, and the company takes immense pride in their signature crisp, refreshing flavor and clean taste. Lagers have a mass appeal due to their lightness and suitability to most kinds of food, and this beer is no exception. If you’re cracking open a can of biru, do it local Jap style by munching on something hijau like edamame.

Knowing more about your beers goes a long way in adding to their enjoyment, as you are better prepared on what flavours to expect while appreciating their rich history. Find these and more in the beer section at B.I.G., and as always, drink responsibly!

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Foods That Pair Well With Beer

5

October, 2018

What’s In Store

Foods That Pair Well With Beer

Oktoberfest is one of the world’s liveliest celebrations and has been adopted (as well as adapted) by many countries around the world. Here in Malaysia, whether you’re clinking glasses with strangers at an event or partying at home with friends, all it takes is a selection of fine beers and good food to get into the spirit of the festival. Apart from the usual suspects that you’ll find at Oktoberfest eg. wiener schnitzel, wursti (sausages), brezen (pretzels), and sauerkraut, here are some of our favourite foods that pair well with beer:

Cheese Pizza

Cheese isn’t only divine when paired with wine, it’s just as good with beer! Some cheese enthusiasts even claim that is goes better with beer as the tannins found in wine can complicate the process of matching flavours. You can try pairing different cheeses with different beers, but we say throw them all on a pizza and enjoy succulent bites with your favourite brew at Grocer’s Kitchen.

Korean Fried Chicken
This will come as no surprise, it’s a great crowd favourite and matches perfectly with any classic beer. A Japanese variant would be a glorious serving of Tori Karaage – the oil of the fried chicken is washed down expertly by the bitter-sweet crispness of beer. To prepare at home, try Rasa Malaysia’s righteous recipe.

Fish Tacos

Don’t let chicken have all the fun, get some fried fish in the mix as well. Regular fried fish n’ chips make a classic pair with beer as we know, but we prefer the tangy goodness that comes with a Mexican taco. They pair particularly well with lager beers – You can get these delicious Tacos from Grocer’s Kitchen, menu here.

Chicken Curry

It’s about time to bring a cheeky twist to Mum’s chicken curry – pairing the spiciness of the curry with a flavoured beer such as a spicy pale ale will bring a whole new level to enjoying home–cooked food. Click here for a quintessential chicken curry recipe, and don’t forget to share!

Mutton Varuval

The pairing of Mutton Varuval with beer has become commonplace in many Malaysian bars, and there is no doubt why. Intense spices meets the light sweetness of a (preferably) wheat beer making it a feast for the senses. If you’re gonna do it well, do it varuval.   

Tandoori Chicken

We love pairing tender pieces of hot chicken from the tandoor with the smoky flavours of dark beers, such as stout. Stouts have a unique smooth flavour with hints of coffee/mocha that seem to dance along handsomely with charred chicken, and that includes any of its variants such as Chicken Tikka. Try this once and you’ll have it naan-stop.

Have a great Oktoberfest, and don’t forget to drop by B.I.G. to check out our stock of beers from around the world, as well as to gather all you need to prepare the dishes above. For more recipes visit www.big.com.my/recipes. Cheers and drink responsibly!

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Unique Mooncakes At B.I.G.’s Mid-Autumn Fest

18

September, 2018
Unique Mooncakes At B.I.G.’s Mid-Autumn Fest
We’re rubbing our hands together with glee at the thought of indulging in chatty catch-ups over mooncakes and tea. With the Mid-Autumn Festival,around the corner, we’ve stocked up on all varieties of mooncakes for you and the family to indulge. While we adore classic traditional mooncakes, here’s a little taste of our featured products that offer bold and unique renditions of this festive delight.
1. Setapak Teochew Yam Paste Mooncake
This landmark restaurant has proudly been serving up Teochew dishes since 1912, with customers still flocking over for their famous mooncakes and a scrumptious meal. These yam mooncakes have a pastry-like outer-skin and are a yummy and healthier alternative to traditional lotus seed paste mooncakes.
2. JDX Black Tea Hokkaido Milk & Snowy Bird Nest Custard Mooncakes
Jiu Ding Xiang (JDX) has built a formidable reputation as the go-to supplier of Chinese tea for over 1500 restaurants in Malaysia – a long way from the humble beginnings of Mr Jong Yew Hock and Madam Choo Yeong Lin delivering boxes of tea leaves to the community in a yellow van. With the help of a dedicated research team, the company constantly seeks ways to reinvent the quality and flavours of their tea, and they offer a unique mooncake range made with fresh tea extracts. We guaran-tea you’ll enjoy their distinctive flavour
3. MX Lava Custard Mooncakes & Snow Skin D24 Premium Durian
These highly-anticipated treats are made by Hong Kong based, a prominent food & beverage company comprising of a diverse range of eateries and festive products. Their award-winning mooncakes come in many flavours and are in high-demand, especially during the festive season. Durian-lovers can now rejoice and savour their rich D24 Premium Durian mooncakes, but the Lava Custard mooncake with its luscious custard centre is no slouch either.
4. Casahana Nasi Lemak Mooncake
Everyone’s favourite halal mooncake is back! Casahana is a key brand of HYT Food Industries that specializes in oriental pastries and mooncakes which have garnered a loyal fan following over the years. Their Nasi Lemak Mooncake is a popular favourite and for good reason – the balance of spicy sambal with lotus seed paste infused with sweet coconut milk really takes the cake (literally). Needless to say, it is a must-try.
Get your hands on these beauties while they’re available! It’s all happening at B.I.G.’s Mid-Autumn Festival until 24th September. Check out fair activities at https://big.com.my/latest
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