Food Explorer & Home Chef
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Given half a choice, I would choose to eat a plate of pesto spaghetti over an aglio olio. But basil leaves are not always easy to find, and pine nuts don’t come cheap.
Since I have a tree in my garden, I usually make curry leaf pesto instead. Here’s the caveat – it’s not for everyone as curry leaves can taste quite pungent and the scent quite strong. But we love this and whenever a fresh crop of leaves sprout, I chop it all off to make pesto. Make sure to choose the young ones if possible as the mature leaves can be a bit harsh and sharper in taste. Curry leaves are said to have a host of benefits – they are good for your heart, blood sugar and apparently packed with vitamins too so it’s a win-win for all.
Usually I have almonds stocked up so I just use that. Yeah, it’s somewhat strange to have the combination of curry leaves and almonds, but it gives a nice interesting nutty flavour to the paste. This time round, I happened to have some cashew nuts at hand, and I must say this was even nicer as cashew has a natural sweetness.
Ingredients
200g spaghetti or linguine or angel hair pasta
Approx 2 cups of curry leaves (substitute 1 cup with spinach for a mellower taste)
3 cloves garlic
1/3 cup or a handful of cashew nuts, toasted
salt and pepper to taste
1/3 cup Extra Virgin olive oil
Method
After cooking the spaghetti, drain and set aside.
Pat dry the curry leaves as much as you can after washing. Put this into the processor together with the cashew, garlic, salt and pepper, and drizzle the olive oil as you pulse the leaves. Add more oil if it still looks dry after blending as you want a paste with a consistency that’s not too thick.
Toss with the spaghetti, sprinkle some cheese and serve.
Besides spaghetti, you can spread this on bread or over baked potatoes.
Keep the extra by storing in an airtight container
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This was over the Dumpling Festival season recently, when a friend passed over a big bag of salted egg whites after using up the yolks. I was thinking of various ways to cook with this and then I remembered this dish which I had in a Filipino friend’s house – Itlog na maalat.
So simple, you can whip this up in a jiffy, and it goes really well with grilled meat or grilled fish. We had this to go with rice and that was fine too.
Normally, you would use 2 hard boiled salted eggs for this. Who knew tomatoes would go so well with salted egg? Definitely a different way to change things up apart from having tomatoes in your usual salad.
Ingredients
3 tomatoes, cubed
150g salted egg white, cubed (or 2 salted eggs), cut into cubes
1 big onion, diced
3 cloves garlic, chopped small
1/4 cup lime juice (or more, according to taste)
1 tablespoon soya sauce ( or fish sauce for added flavour)
dash of pepper
Method
Mix the tomatoes, salted egg, onion and garlic together briefly. Set aside. Mix the lime juice, soya sauce, and pepper, then pour over tomatoes/salted eggs.
And that’s it, folks! Eat this with some grilled meat and rice, and you’ll find it really gets your appetite going!
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Heineken Malaysia Berhad has added premium wheat beer Edelweiss to its portfolio of award-winning beers and ciders. Born in the Alps and made with all-natural mountain ingredients, Edelweiss is now available across Peninsular Malaysia in bottles, cans and on draught.
Easy-to-drink with a refreshing finish and a subtle, fruity aftertaste, Edelweiss is a smooth wheat beer with a golden hue and a natural cloudiness. It is available fresh on draught in selected bars and restaurants, using the unique and innovative Edelweiss Blade draught machine, and also available in 330ml bottles and sleek 330ml cans. Stylish and beautifully-designed, the new Edelweiss Blade machine is a countertop draught dispenser which serves Edelweiss at a crisp Alpine temperature of 2°C.
Edelweiss’ brand position, Feel the Alps, is a further nod to Edelweiss’ authentic origins. The product aims to give beer drinkers a taste of the excitement and playfulness of life on the Alps – from the subtle fruit and floral notes, evoking feelings of walking through lush mountain valleys, to a smooth, cool finish like freshly-fallen snow.
The fresh, contemporary twist to a centuries-old wheat beer had its origins in the snow-capped heights of Austrian Alps, near the city of Salzburg, and its traditional heritage can be traced back to the 17th century. It remains one of Europe’s best-loved wheat beers.
Pablo Chabot, Marketing Director at HEINEKEN Malaysia said: “Edelweiss has a distinctive golden cloudiness and delicious fruity aftertaste. But it is about more than just great taste. It has this crisp, cool bite that leaves the drinker feeling refreshed. We have crafted this wheat beer to capture the spirit of the snow-capped peaks of Europe, where Edelweiss was born. We also want to bring people a wheat beer with the freshness of the Alps in every sip, even while staying home.”
Edelweiss is now available for purchase across Peninsular Malaysia at selected supermarkets and hypermarkets: 4-pack of 330ml cans at RM32.50 (RSP), or a 24-pack for RM185.00 (RSP).
Visit facebook.com/edelweissbeer.my and instagram.com/edelweissbeer.my/ for more deets. To purchase Edelweiss online or rent the Edelweiss Blade Draught Machine, check out Drinkies app (available on both iOS and android) or www.drinkies.my.
Edelweiss is for non-Muslims aged 21 and above only. Enjoy responsibly.
From press release
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