Malaysian Dishes And Cocktails: 5 Pairings For Themed Parties
Malaysian cuisine is an interesting coming together of diverse regional and indigenous culinary cultures that have deeply influenced its food practices. Rice, gravies, flatbreads and broths are all brought together in this cuisine to become synonymous with bright, spicy flavours, rich textures and exquisite aromas.
Undoubtedly, these classic Malaysian dishes can be paired with some excellent cocktail recipes that put a regional spin on signature blends. Malaysian dishes and their complementary cocktails can then be brought together at the next themed gathering you host, to experience the bountiful flavours that this region’s food culture and mixology practice has to offer.
Read on below to know more about some classic Malaysian dishes and the cocktails which can go with these recipes while serving them at themed parties:
Nasi Lemak
Recommended Pairing: Pandan Gin And Tonic
A rich coconut rice complete with the addition of sambal, eggs and anchovies, nasi lemak is exceedingly flavourful and aromatic, and the perfect offering as a main course at a Malaysian themed dinner party. Pair nasi lemak with a gin and tonic prepared using 30 ml Tanqueray No. 10 Gin or any other premium gin of choice. Bring into the cocktail an accent of Malaysian cuisine in the form of a pandan leaf garnish which introduces a grassy, slightly sweet and a coconut-like flavour note in the drink.
Malaysian Laksa
Recommended Pairing: Tamarind Whisky Sour
Prepared by adding a meat or veggie broth to coconut milk, a classic Malaysian laksa is a noodle soup that is richly flavoured with aromatic herbs. The spicy, creamy and fragrant notes of this soup-like dish tend to go well with the sour and tangy flavours of a tamarind whisky sour prepared using 30 ml Johnnie Walker Black Label or any other premium whisky of choice. A touch of tangy tamarind in this cocktail provides a balance of spice and acidity when served with the laksa.
Chicken Satay With Peanut Sauce
Recommended Pairing: Spiced Mango Spritz
Another Malaysian staple, chicken satay are flavoured with different aromatics and are propped up on skewers to be had as appetisers served alongside a creamy, nutty peanut sauce. Satay and the peanut dip together carry an earthy and umami, spicy flavour note which goes well with the tangy and sweet flavours of a spiced mango spritz prepared using 30 ml Don Julio Blanco Tequila or any other premium tequila of choice. The contrast of sweet and spicy flavours with the umami satay makes for a really nuanced and layered tasting experience.
Mee Goreng Mamak
Recommended Pairing: Pineapple Rum Punch
Mee goreng mamak, or stir fried noodles tossed on a hot flame with soy, sambal, tomatoes and eggs is a bonafide Malaysian classic and can be the go-to for any dinner party hosted at home featuring this cuisine. Pair the tangy and spicy noodles with a tropical rum punch infused with the citrusy tang of pineapples that makes for a bright flavour coupling with the savoury dish. Prepare the rum punch using 30 ml Captain Morgan Dark Rum or any other premium rum of choice to build caramelised and tart tasting notes into the cocktail blend.
Roti Canai With Meat Curry
Recommended Pairing: Coconut Mojito
Curries are among the staple dishes of Malaysian cuisine. Alone with rice, another side which pairs well with meat curries in this gastronomical culture is the roti canai. This is a flaky flatbread with slightly savoury and salty flavours and when served with a spicy curry, it goes well with a tropical cocktail offering such as a coconut mojito. The nutty and creamy flavours of the cocktail, coupled with its peppery minty touch lend the drink a brightness which is a suitable pairing with the light flatbread. Make the mojito using 30 ml Ciroc Ultra Premium Vodka or any other premium vodka of choice and give the classic rum-based cocktail recipe a bit of a twist.
Also Read: DIY Malaysian Street Food Night: 5 Hosting Tips To Bring Authentic Experience Home
Drink Responsibly. This communication is for audiences above the age of 25.
