The Malaysian Insider :: Food
The Malaysian Insider :: Food |
| Not just your average barbecue Posted: 01 Dec 2012 04:59 PM PST  A scaled-down asado for four... note the two cheeses being grilled as well. — Picture by Eeleey Koay But to whom does this belong to? Of course the Australians would lay claim to the "barbie" being their thing, the Americans as well. But everywhere you go everybody seems to have their own version of the barbecue. In Argentina, it is called asado, not quite the same thing as a regular barbecue they would claim. Argentinians are very proud of their asado and every visitor should try it at least once. You can have it served in hot platters to share or in singular portions of cuts in their famed parillas (restaurants), and even delivered straight to your door from the neighbourhood takeaway place specializing in meat a la parilla. Even if you do not partake of the complete asado meal, being near one taking place out in the open is an experience itself. A great place to witness this is at the famed Feria Mataderos, a weekend fair south of the capital of Buenos Aires where the aroma of meats grilling in the open air greet you as you approach the artisanal product stalls. Personally, the parillas I am drawn to the most are the neighbourhood establishments, ones that exude the soul of the barrio and where the proprietor or waiters make you feel less like a foreigner. The ones I will remember best are Angelito in Villa Crespo, greasy and familiar; and La Quadra in Villa Urquiza, chic but friendly with a lunch menu well worth the price. But restaurants aside, the best experience of all is undeniably one in an Argentinian home where one can appreciate the asado process and Argentinian hospitality at its best. One of the key differences from your average barbecue is that food is not marinated beforehand and then added to the grill as and when so wished. In an asado, each element is added and arranged just so that it receives the right amount of heat, all ultimately coming together like a picture, ready to be served at their turn — a three course feast of meat if you will. The spread consists typically of the tira de asado (long strips of ribs), vacio (flank), chorizo (sausage), morcilla (blood sausage), chicken, pork and other cuts of beef.  Typical parilla fare... Tira de Asado with Papas Fritas or Ribs with French fries. — Picture by Eeleey Koay With the impressive display of meat goes the sides which include whole potatoes and vegetables such as capsicum, onion or eggplant. A fresh mixed salad of lettuce, onion and tomato is usually present but as with many typical dishes, vegetables are almost dismissible. On the grill also goes spiced and herbed Provelone cheese which becomes a creamy fondue enjoyed with bread. It is not a quick nor quiet affair, the asado. Like most Argentinian gatherings of any sort, it is an occasion that often takes an entire day or evening, filled with food, wine, music and loud conversations crisscrossing the table, starting and ending in all possible directions. It is, among all the other dishes they could tell you about, closest to their hearts and speaks most true to the character of the people — a reflection of their warmth, overwhelming sense of kinship and their easy ability to simply take their time. Further details: Angelito, Villa Crespo — Camargo 490 (corner of Avenida Scalabrini Ortiz and Camargo). La Quadra, Villa Urquiza — Mendoza 5502 (corner of Mendoza and Barzana). |
| Brazil’s Alex Atala to open tapas bar in Sao Paulo Posted: 01 Dec 2012 04:28 PM PST  Chef Alex Atala. - Afp-Relaxnews pic Though details are scarce, according to the Folha de S. Paulo, Atala has teamed up with a local nightclub owner for his next project, a bar that will serve snacks and small plates. The 300-square-meter space will include wrap-around terraces that will expand the ground floor, and an upper level that will house a stage. Other top restaurants across Brazil include Mani, in Sao Paulo, ranked 51 on Restaurant magazine's World's 50 Best Restaurants list, and Roberta Sudbrack in Rio. Atala's restaurant D.O.M., meanwhile, is ranked the fourth best restaurant in the world for its inventive use of local products. The chef is a vocal champion of promoting Amazonian ingredients and Brazilian cuisine. — Afp-Relaxnews |
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