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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Stir Fry Szechuan Prawns

Stir Fry Sze Chuan Prawns

Sweet and spicy Szechuan prawns is a joy to cook and savour. This recipe takes you back to the Chinese cooking traditions, guaranteed to have you craving for more!

You Will Need

  • Medium Prawn, Deveined, 500g

  • Oil ,For Frying

  • Scallions, 2 stalks

  • Ginger, 3 slices

  • Szechuan peppercorn, lightly pounded, 2 teaspoons

  • Shaoxing wine, 2 tablespoons

  • Dark soy sauce, 1 tablespoon

  • Light soy sauce, 2 tablespoons

  • White pepper, as needed

Directions

1) Heat up the oil in a wok over high heat. Gently fry the prawns for about 10-15 seconds. Strain the prawns and leave aside.

2) Heat up the remaining prawn, stir fry the ginger, scallions and also peppercorn.

3) Add in the prawns, dark soy sauce, light soy sauce and pepper.

4) Stir fry for 2-3 minutes and the prawns are coated in sauce.

5) Pour in the Shaoxing wine and give a quick stir of 5 seconds and serve.

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8 Treasures Duck

8 Treasures Duck

Eight Treasure Dish is a popular traditional Chinese dish as it may take hours to process as it needs to be marinated, fried, and stuffed with eight different ingredients before it’s steamed or braised till it’s soft and tender. But the wait for this dish will definitely be worth it!

You Will Need

  • Duck, 2-3 kg

  • Seasalt, As needed

  • Five-spice powder, 2 teaspoons

  • Soy Sauce, 3 tablespoons

  • Oyster sauce, 3-4 tablespoons

  • Soy sauce, 3-4 tablespoons

  • Chinese “Huo Tiao”wine, as needed

  • White pepper, as needed

  • Cornstarch, 2 teaspons

  • “Fatt Choy”, 1 small handful

  • Bamboo Shoots, 200g


Filling

  • Glutinous Rice, soaked overnight, 1 1/2 cups

  • Chestnut, 1 cup

  • Chinese Mushroom, soaked, 8 pieces

  • Lotus Seed, soaked, 1/2 cup

  • Gingko, 1/2 cup

  • Salted Egg Yolk, 4nos

  • Dried Shrimps, 3 tablespoons

  • Red Dates 6-8 nos

  • Chinese Sausages (optional) , 2 nos

Directions

1) In a big bowl,marinade the duck with seasalt, five-spice powder and soy sauce.

2) Marinade for at least 4 hours or overnightFILLING: Using a hot pan, heat up some oil, saute the dried shrimps, Chinese sausages, mushrooms. Remove from heat.

3) Stir in the remaining ingredients and season with soy sauce, oyster sauce, Chinese Wine and also white pepper.

4) Heat up a big wok of oil and deep fried the duck until golden brown.

5) Stuff the filling into the cavity of the duck and secured with woodenstick.

6) Place the duck on the sliced bamboo shoots and steam at medium heat for at least 2 ½ hour.

7) Remove the duck on  the serving plate and strain the sauce in a sauce pan.

8) Thicken the sauce with some cornstarch solution and add in the fatt choy as well.

9) Drizzle the sauce over the duck and serve with the bamboo shoots.

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Lap Mei Fan “Chinese Wax Meat Rice”

LAP MEI FAN (Wax Meat Rice)

It’s called “waxed” meat because of it’s curing process which is done in the cold dry wintry air and sun during La-Yue 腊月, the 12th month of lunar calendar. It’s always a welcome dish for Chinese New Year!

You Will Need

  • Jasmine white rice , 2 cups

  • Waxed Sausage “Lap Cheong” , 2 nos

  • Waxed Liver Sausage “Yuen Cheong”, 2 nos

  • Waxed Duck Thigh “Lap Ngap”, 1 piece

  • Oyster Sauce, 1 tbsp

  • Soy Sauce, 1 tbsp

  • Chinese Rice Wine, 2 tbs

  • Oil, As needed

Directions

1. Heat up a pot of water and blanch the Chinese sausages, liver sausages, and duck thigh for a few minutes

2. Chop into small pieces. Heat up some oil in a pan and sauté each ingredient separately until fragrant.

3. Wash the rice and place in the claypot with water. Let it boil for about 10-15 minutes. Arrange the pre-saute meat pieces on the rice. Let it cook until the rice is fully cooked through.

4. While the claypot is still hot, drizzle over the Chinese rice wine and close the lid of the claypot

5. In a sepearte pot, heat up the soy sauce, oyster sauce with additional rice wine and some water.

6. Drizzle over the hot rice before serving.

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Pumpkin Hummus

Pumpkin Hummus

Serves: 4 | Prep Time: 10 Minutes | Cooking Time: 25 Minutes

You Will Need

  • Pumpkin, peeled, seeded and cut into small cubes, 500g
  • Canned chickpeas, drained and rinsed , 1 can
  • Garlic , 2 cloves
  • Tahini, 1/4 cup
  • Lemon juice and zest , 1/2 no
  • Olive oil, as needed
  • Extra virgin olive oil, 2 – 3 tablespoons
  • Flat bread, toasted
  • Directions

    1. Prepare a baking tray and place the pumpkin on a single layer. Drizzle with olive oil and season with salt and pepper. Roast for about 20 – 25 minutes until tender.


    2. Blend roast pumpkin with garlic and tahini until smooth. Add in lemon juice and zest. Give it a final blitz. Transfer to a bowl and drizzle with extra virgin olive oil. Serve pumpkin hummus with falafel and toasted flat bread on the side.

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    Teochew Mooncake

    Teochew Mooncake

    Serves: 8 | Prep Time: 30 Minutes | Cooking Time: 35 Minutes

    Spruce up the festive mood with this flaky mooncake crust with delicious yam filling.

    You Will Need

    Dough A

  • All-purpose flour, 200g
  • Icing sugar , 30g
  • Vegetable shortening , 50g
  • Water, 100ml
  • Vinegar, 1/2 teaspoon

  • Dough B

  • All-purpose flour, 300g
  • Vegetable shortening,100g

  • Filling

  • Yam, peeled and cut into small cubes, 250g
  • Castor sugar, 100g
  • Wheat starch, 30g
  • Vegetable oil, 3 tablesppons
  • Oil, for frying
  • Directions

    1. FILLING: Steam yam on high heat for 20 minutes. Mash with potato masher or fork and mix well with sugar and wheat starch.


    2. Heat up a few tablespoons of oil in a non-stick pot and cook the yam until it becomes a firm ball. Leave to cool. Weigh 20g of the paste and roll into a ball. Cover with tea towel to avoid the paste from drying.


    3. DOUGH A: Combine all-purpose flour, icing sugar and shortening in a bowl and mix until incorporated. Add in water and vinegar and knead until it form a smooth dough. Wrap the dough with a cling wrap and leave it to rest for 20 minutes.


    4. DOUGH B: Knead all-purpose flour with shortening until it formed a smooth ball. Cover and let it rest.


    5. Divide both dough into 4 portions equally and wrap dough B into dough A.


    6. Using rolling pin, roll the dough into rectangle shape and roll dough from the shorter end to the other end like Swiss roll.


    7. Again, flatten the roll dough by pressing it with the rolling pin then roll to form a flat prolong rectangle shape. Next, roll the shorter end to the other end to form a Swiss roll.


    8. Divide each roll into 4 portions.


    9. Roll each dough into a round shape and place 1 yam ball in the center. Enclose the end by slowly push pastry dough to the end of the meeting point and press to seal.


    10. Prepare a pot of oil and deep fry the mooncake until golden brown.

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