Foods That Pair Well With Beer

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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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Roasted Cauliflower Falafel

ROASTED CAULIFLOWER FALAFEL

Serves: 6 | Prep Time: 15 Minutes | Cooking Time : 20 Minutes 

Healthy and easy homemade falafel recipe with a twist.

You Will Need

  • Cauliflower, trimmed 2 cups
  • Onion, chopped 1 no 
  • Olive oil, 1/4 cup
  • Cilantro leaves, chopped, 1 small bunch
  • Flat leaf parsley, chopped, 1 small bunch
  • All-purpose flour, 1/2 cup
  • Cumin seed, toasted and finely ground, 1 tablespoon
  • Coriander seed, toasted  and finely ground, 1 tablespoon
  • Turmeric powder, 1 teaspoon
  • Smoked paprika powder, 1 teaspoon
  •  Salt, as needed 
  • Pepper, as needed
  • Oil, for frying, as needed
  • Directions

    1. Place cauliflower on a baking tray and drizzle with olive oil, salt and pepper. Toss to combine and roast for 10 – 15 minutes at 190°C.

    2. Let the cauliflower col for a while before transfer into food processor. Add the rest of the ingredients and give it a few pulse until you have a finely chopped mixture.

    3. Scoop 2 tablespoon of the falafel and shape into a ball 

    4. Heat a few cups of oil in a sauce pot and bring it to medium heat. Gently lower a few falafel at a time into the hot oil and fry until golden-brown, flipping them halfway through. Remove the cooked falafel to a paper towel-lined baking sheet.

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    Vegan ‘Nasi’ Ulam

    Vegan ‘Nasi’ Ulam

    Serves: 4 | Prep Time: 15 Minutes 

    Step up your game by adding fresh local herbs & flavors to your dish.

    You Will Need

  • Quinoa, pre-cooked, 1 ½ cup
  • Lentils, pre-cooked, 1 cup
  • Barley, pre-cooked , 1 cup
  • Firm tofu/ ‘Tau Kwa’, 100g
  • Tempeh, cubed, 50g
  • Ginger torch flower, finely sliced, 1 bulb
  • Lemongrass, finely sliced , 3 stalks
  • Mint leaves, finely sliced, a small bunch
  • Wild betel leaves, finely sliced , 10 nos
  • Fresh desiccated coconut , 1 cup
  • Kaffir lime leaves, finely sliced, 4 nos
  • Vietnamese coriander/ ‘Daun Kesom’, julienned , 50g
  • Four angled bean/ ‘Kacang Botol’, finely sliced, 50g
  • Thai shallot, sliced, 2 nos
  • Fresh turmeric, peeled and chopped finely, 1 inch
  • Bird’s eye chili, sliced, optional, 2 nos
  • Miso paste, 1 tablespoon
  • Calamansi lime, 2 nos
  • Liquid sweetener, 1 tablespoon
  • Olive oil, as needed
  • Directions

    1. Place miso paste in a bowl. Squeeze in calamansi lime and mix it together.


    2. Toast fresh desiccated coconut under medium heat until golden brown and dry. Remove from the pan and lightly pound it using pestle and mortar.


    3. Using the same pan, drizzle a few tablespoon of olive oil and bring it to medium heat. Cut tofu into small cubes and fry until golden brown. Remove tofu and drain on a plate lined with several kitchen towels. Using the same pan and oil, fry tempeh until it turns golden brown color.


    4. Transfer desiccated coconut to a big bowl and add pre-cooked quinoa, lentils, barley, tofu, tempeh, ginger torch flower, lemongrass, mint and wild betel leaves, Thai shallot, fresh turmeric and bird’s eye chili. Pour miso paste mixture over and toss to combine.


    5. Serve immediately to avoid the greens from turning black.

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    Grill Negimaki Beef Rolls

    Grill Negimaki Beef Rolls

    Serves: 4 | Prep Time: 10 Minutes | Cooking Time: 10 Minutes

    Negimaki is a Japanese food consist of thin broiled strips of beef, rolled with scallions (negi).

    You Will Need

  • Beef flank steak, trimmed 500g
  • Scallions, cut into 3 inch 30g
  • Mizuna leaves 100g
  • Salt as needed
  • Pepper as needed
  • Canola oil 2 – 3 tablespoons
  • Scallions, green part only, blanched for tying 15 pieces
  • SAUCE

  • Teriyaki sauce 1 cup
  • Rice vinegar 2 tablespoons
  • Sesame oil 1 tablespoon
  • Sesame seed, toasted 1 tablespoon
  • Directions

    1. Combine teriyaki sauce, rice vinegar, sesame oil and seed in a bowl. Divide into 2 bowls. Reserve 1 bowl for dipping.

    2. To prepare the beef, slice beef flank steak thinly into strips with a sharp knife. Arrange beef slices on a plastic wrap, then cover with another plastic wrap and pound with meat pounder until 3mm thick.

    3. Toss scallion and mizuna leaves with canola oil, salt and pepper. Leave aside to cool.

    4. Place the vegetables across at 1 end of the beef. Roll the beef and tie with blanched scallion.

    5. Heat a grill pan on high heat and brush with oil lightly.

    6. Grill the rolls for about 5 minutes. Pour one bowl of sauce into the pan and coat the beef rolls evenly.

     

     

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    Daikon, Kyuri & Kombu Salad With Ume Boshi Dressing

    Daikon, Kyuri & Kombu Salad with Ume Boshi Dressing 

    Serves: 4 | Prep Time: 20 Minutes

    Quick  and healthy salad with tangy homemade dressing.

    You Will Need

  • Pre-cut kombu kelp, washed 1 piece
  • Kyuri, shredded 1no
  • Daikon, peeled and shredded 100g
  • Shisho leaves, julienned 3 pieces
  • Dried bonito flakes/ ‘Katsuobushi’ 1/4 cup
  • Umeboshi plums pitted and chopped finely 2 nos
  • Rice vinegar 2 tablespoons
  • Honey 1 tablespoon
  • Ponzu sauce 1 1/2 tablespoons
  • Extra virgin olive oil 1 tablespoon
  • White sesame seeds, toasted 1/2 teaspoon
  • Directions

    1. DRESSING: Place chopped umeboshi plums and rice vinegar into a saucepan and simmer for a few minutes. Leave to cool.

    2.Whisk in honey, ponzu sauce, extra virgin olive oil and toasted white sesame seeds.

    3.Blanch dried kombu in simmering water until softened. Drain and rinse under running water.

    4.In a big bowl, toss shredded kyuri, daiko, shisho leaves and kombu together with the dressing. Top with bonito flakes. 

     

     

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    Potato Chips Crusted Chicken

    3 Ingredients Potato Chips Crusted Chicken 

    Serves: 4 | Prep Time: 15 Minutes | Cooking Time: 15 Minutes

    Make your own chicken nugget with only this 3 ingredients.

    You Will Need

  • Chicken breast, cut into bite size 500g
  • BBQ chips, crushed into fine crumble 3 cups
  • BBQ sauce 1½ cup
  • Directions

    1. Marinate chicken cubes with BBQ sauce for at least 2 – 3 hours. 

    2. Coat the chicken cubes with crushed chips and makee sure they are fully coated.

    3. Place chicken cubes onto greased baking tray and bake in preheated oven at 180°C for about 12 minutes or until golden brown. 

     

     

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