The Malaysian Insider :: Food

So what wine would you pair with chilli clams?

Posted: 14 Aug 2011 10:29 PM PDT

KUALA LUMPUR, Aug 15 —- We regularly drink wine with Chinese food, experimenting with the pairings, instead of sticking with the white wine with white meat and fish, and red wine with red meat convention.

So it was just a matter of time before celebrity chef Martin Yan was whisked off to Barossa Valley in South Australia by Pernod Ricard Malaysia and asked to cook, and pair his food with wines from Jacob's Creek.

Yan has his way with Jacob's Creek wines.

The result is AFC's "True Passion — Martin Yan", eight episodes in all. It's the first time Pernod Ricard Malaysia has sponsored an AFC original production.

Jacob's Creek, which has 160 years of winemaking experience, had the opportunity to showcase its wide range of wines — 15 in all — on the show.

We had a preview of one of the episodes at the Mandarin Oriental Kuala Lumpur, where the chef did the Dragon & Phoenix in a Basket, and Grilled Chicken Satay with Spiced Peanut Sauce. The first is about about stirfried chicken, shrimps, asparagus, bell pepper and mushrooms, finished with an oyster sauce, and served on a basket made from shredded potato. This he served with Jacob's Creek Reserve Chardonnay 2008. "It has a fresh, clean taste," he says, "and is a superior combo with chicken and asparagus."

For the satay, it was the Reserve Shiraz 2006 "with its peppery, dark chocolate flavour."

I also managed to catch two episodes of "True Passion — Martin Yan" on AFC Channel 703, over two Saturdays, at 9.30pm. There are also repeats on Sundays.

One episode was on making Smoked Marinated Squab, Sichuan style, and Fiery Chilli Clams. It was interesting watching him marinate and steam the squab, then smoke it with a mixture of tea leaves, rice and brown sugar.

He did the chilli clams with salted black beans, chilli garlic sauce and curry leaves, tossed some pasta with them, and served the whole thing with a Reserve Shiraz. The fiery clams, he says, go well with the sweet, peppery notes of the Shiraz.

The most recent episode had him doing a Roast Duck Salad, which he matched with a Merlot, and Wine Poached Pears, to which he had added a good portion of Shiraz Cabernet. It gave the pears a deep wine red colour. He served these with a Sparkling Rose.

The chef always makes things look so easy. His knife skills are superior to any Western chef's, and they match his gift of the gab.

There are a few more episodes to go in "True Passion —Martin Yan" over Channel 703; watch out for them on Saturdays, 9.30pm.

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Kredit: http://www.themalaysianinsider.com

Ahad, 14 Ogos 2011

The Malaysian Insider :: Food

The Malaysian Insider :: Food

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