The Malaysian Insider :: Food
The Malaysian Insider :: Food |
| Serving up an abundance of colours Posted: 13 Sep 2012 05:34 PM PDT
I always knew that "bubur" was the Malay word for porridge or congee, but it was a lot later that I found out the "cha cha" was actually in reference to the Hokkien word "che che" which means "abundance." It is a dessert ideal for those with a sweet tooth; a colourful combination of cooked sweet potatoes of a variety of colours, yam or taro and sago, all simmered in a rich base made from coconut milk and rock sugar. Knotted screwpine (pandan) leaves are usually added to the creamy base to infuse them with their irresistible fragrance, one that is bound to have you salivating. Just as we have Bubur Cha Cha here in Malaysia, a few other countries in South-east Asia, namely Thailand, Indonesia and Vietnam, have their own variations of this dessert. The minor adjustments include the addition of other ingredients that make them unique to their country of origin, though they all share a similar main ingredient — coconut milk. Here in Malaysia, some people even add coloured tapioca jelly — both for presentation purposes and their unique chewy texture. This is not compulsory, however, but they do quite a good job in pleasing the eye. The main attraction of the dish would definitely be the variety of sweet potatoes and yam, and of course the translucent pearls or sago. To also enable the sago to remain seperate and not clump together, it is important that after you boil the sago pearls, you immerse them into a big bowl of cold water. This is to stop the sago pearls from cooking further and to help them maintain their chewy texture. I would also advice being very careful when cooking the yam and sweet potatoes; cooking them for too long would result in a mushy texture, resulting in them breaking apart in the coconut milk. Bubur Cha Cha makes a wonderful dessert, and is definitely a dish you could easily prepare to impress guests. Bubur Cha Cha Prep time: 15 minutes 500g orange sweet potatoes, skin removed and cut into large cubes Note: Soak sweet potatoes in water immediately after you cut them to prevent cut pieces from turning brown (oxidisation). 1. In a medium size pot, boil one litre of water. Once water has boiled, add sweet potatoes and boil for 15 minutes. Discard water and set sweet potatoes aside. 2. Meanwhile, in another medium size pot, boil 1 litre of water. Add sago pearls and boil for roughly 5 minutes. Pass sago pearls through a fine sieve and immediately plunge sago pearls into a large bowl of cold water, leaving the sago in the sieve. 3. In another large pot, add coconut milk, screwpine leaves, salt and sugar. Boil over medium heat for 5 minutes. 4. Add sweet potatoes and sago pearls. Continuously stir with a wooden ladle for 10 minutes, over medium heat. 5. Turn off heat and allow to cool for 15 minutes before serving OR you can also refrigerate the dessert and serve it cold For more recipes, go to www.chopstickdiner.com. |
| Posted: 13 Sep 2012 05:14 PM PDT  Remy Martin Club, Remy Martin XO and Remy Martin VSOP are made from the best Grande Champagne and Petite Champagne grapes. — Picture courtesy of Remy Martin Dating back to 1724, the House of Remy Martin harvests its grapes from the exquisite Grande Champagne and Petite Champagne vineyards of Cognac in France. With the look of liquid gold and a texture that is silky smooth, it is no wonder that over the years, Remy Martin is a very well-regarded brand. "The vineyards in Grande Champagne and Petite Champagne are close to the sea so the grapes are harvested from the best soil," said Laurent Soulat, regional marketing manager, South-east Asia, Middle East & India at a Remy Martin tasting recently. The method of distillation for Remy Martin is unique in the world of cognac because it goes through double distillation in small alambics to extract Fine Champagne eaux-de-vie (also known as waters-of-life, a clear liquid from grapes). To give the cognac a distinctive aroma and intensity, Remy Martin's eaux-de-vie is aged in the choicest Limousin oak casks for a number of years.  Laurent Soulat, regional marketing manager, South-east Asia, Middle East & India of Remy Martin. — Picture courtesy of Remy Martin "Pierrette Trichet is the current Cellar Master and she is the only female Cellar Master in the history of Remy Martin. She has spent decades working at the House of Remy Martin, ensuring the heritage of Fine Champagne cognac stays true to its roots," said Soulat. Soulat also explained that over the years, preferences and tastes of different regions have inspired the House of Remy Martin to create unique blends such as the Remy Martin Club that was introduced to China in 1985. We began our tasting experience, starting with the Remy Martin VSOP, a blend of 55 per cent Grande Champagne and 45 per cent of Petite Champagne. "First, we use our eyes to look at the vibrancy of the colour, then we use our nose to pick up the notes in the cognac, followed by tasting the cognac," said Soulat. He also taught us an exercise where we tip our glasses vertically and then twirl our glasses 360 degrees, making sure the cognac makes contact with every side of the glass. After that, we hold the glass upright and watch as the "legs" of the cognac slide down to the bottom of the glass. "Look at how fast or slow the 'legs' come down. This shows you the thickness and strength of the cognac," Soulat said. After Soulat walked us through the VSOP, followed by the Remy Martin Club, and Remy Martin XO, we began pairing the cognac with food. Starting with the Tuna Sushi & Hamachi Sashimi which is best paired with the VSOP; the ripe apricot, violet and vanilla notes of the cognac brought out the freshness of the seafood. This was followed by the Smoked Duck Salad with Shaved Fennel & Black Pepper which is, according to Soulat, a dish that is perfect with the Remy Martin XO. Consisting of 85 per cent Grande Champagne and Petite Champagne, the XO is a fiery mahagony-coloured cognac that is rich and velvety in texture. The red meat balanced well with the candied orange, jasmine and cinnamon notes of the XO. Up next was the Roasted Portobello Mushroom filled with Feta Cheese and Caramelized Onion that is ideally paired with the Remy Martin Club. Lighter on the palate, with a 70 per cent Grande Champagne and 30 per cent Petite Champagne blend, the Remy Martin Club has hints of passion fruit, chocolate and honey notes. The mellow yet flavourful Club brought out the earthy flavours of the mushroom and intensity of the cheese. My personal favourite from Remy Martin, the Club is definitely catered to suit Asian tastebuds. "Our Remy Martin Club is popular in China because it goes well with Asian dishes," said Soulat.  House of Remy Martin cognac goes through double distillation and are aged in Limousin oak, which is the most expensive type of oak. — Picture courtesy of Remy Martin This was followed by the Brie cheese with Dill Seed Wafer that goes well with Remy Martin VSOP as it gives the light snack an aromatic finish. Chocolate and cognac always complement each other and what better way to finish a luxurious meal than with the rich and lingering Remy Martin XO which was paired with the dark chocolate mousse in coffee pastry shell. The density and fragrance of the XO brought out the bittersweet taste of the dark chocolate, giving it a full-bodied finish. If you enjoy silky textures with wild flower and dried fruit notes then the Remy Martin VSOP is suited for you. The Remy Martin Club is perfect for light drinkers with its unique to Asia blend while the Remy Martin XO is a great choice for the discerning drinker who wants something full-bodied and has a long, lingering aftertaste. |
KUALA LUMPUR, Sept 14 — As a kid, I used to be in awe of this dish — firstly due to its very attractive appearance, and secondly because the "cha cha" in its name never failed to tickle my funny bone.| You are subscribed to email updates from The Malaysian Insider :: Food To stop receiving these emails, you may unsubscribe now. | Email delivery powered by Google |
| Google Inc., 20 West Kinzie, Chicago IL USA 60610 | |
0 ulasan:
Catat Ulasan