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Drink Pairings for Spicy Food

Drink pairing with spicy food
Photo by Tobias Rademacher on Unsplash

How do I pair wine with spicy food?

It is often thought that drinks pairing with spicy food are particularly difficult, especially with wine.

Some wine experts have found that some wines do go really well with spicy food like Malaysian cuisine.

Here are some styles to consider

  • Off-dry Riesling or rosé
  • Grenache and Syrah/Shiraz blends
  • Champagne
  • California Chardonnay
  • Sparkling Shiraz
  • Ripe Pinot Noir with more aromatic dishes

Avoid red wines with high alcohol content and wines that are too tannic. However, low alcohol, fruity and light bodied red wines can work really well with spicy food.

Wine recommendations for spicy food

Here are some recommended Rosé wines selected by Helen McGinn (Saturday Kitchen). 

The one wine that is most often recommended is a Riesling. The slightly sweeter Riesling hold up well with Malaysian food. If you can find a NZ Riesling, there are some great selections in recent supermarket wine lists. 

How do I pair other drinks with spicy food that is not wine?

Other drinks that work really well with spicy food

  • Beer
  • Shandy – Try Shandy Shack that was started by 2 NHS doctors. I love the elderflower one.
  • Cider
  • Sparkling sake – I really like the Mio sake, found in their unmistakable blue bottle. If you have not had sparkling sake, try this. It is one of the most popular ones. Besides Amazon, you can find it in Sainsburys and the Japan Centre. 

 

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Nonya Gulai Lemak Nenas – Pineapple Prawn Curry

Prawns and pineapple are a great match and it works really well in this very popular Malaysian curry. This is one of the more common home cooking dishes and has the familiar flavour profiles of Nyonya Cuisine, aromatic, sour and spicy. 

This is a Northern Nyonya dish where prawn is featured quite prominently. The use of pineapple adds the sour element to the dish which a very typical flavouring for Northern Nonya dishes where you can see the Thai influence in the ingredients, but the flavour is uniquely Nonya.

This dish will usually be served as part of a multi-course meal, with a meat dish, some vegetables, a soup and steamed rice. 

 

Ingredients

Nyonya Prawn and Pineapple Curry

Ingredients

  • 300g medium sized peeled prawns (shrimps) 3 tbsp Coriander seeds 1 stalk lemon grass, sliced 5 dried red chillles, soaked in warm water for 15 minutes, drained and cut into small pieces 4 fresh red chillies, cut into small pleces 3-5-cm piece (thumb size), fresh young turmeric, peeled * 5 asian shallots, peeled 3 cloves garlic , peeled 4 tbsp cooking oil 1tsp belacan granules, (instead of the original belacan paste), mix with a bit of water to create a paste 200ml coconut cream, this is a thicker and richer than the coconut milk in cans. Use the ones in blocks or powder and add half the water, read instructions. 400ml or one can of coconut milk 1 small fresh pineapple, peeled, cored, quartered and cut into triangular pieces Salt to taste Note: You can buy fresh turmeric from either the Vietnamese shops in Hackney or in Chinatown.

Instructions

    1. Wash and drain the prawns, then pat dry with kitchen paper. Set aside.Pound or blend the coriander until fine using a mortar and pestle or a blender. Add a little water during the pounding process to make a paste. Set aside.
    2. Begin by pounding lemongrass until fine; then add each ingredient dried chillies, fresh chillies, turmeric, shallots and garlic. If you are pounding, then make sure that each additional ingredient is finely pounded before you add the next one. If you are blending, then just do it until it resembles a paste.
    3. Heat oil in a pot. Add blended ingredients and stir-fry for 1 minute over medium heat.
    4. Add coriander and dried prawn/ belacan paste. For easier stir-frying, add coconut milk, a bit at a time. Especially if it looks too dry or is sticking to the pan, this also prevents burning.
    5. When the mixture starts to bubble, add the prawns and stir-fry for another minute.
    6. Pour in the remaining coconut milk, then add the pineapple and salt to taste. Simmer until pineapple pieces are soft.
    7. Add coconut cream and continue cooking for a few more minutes.
    8. Reduce heat, cover pot and simmer for 5-10 minutes before serving.

    Notes

    Serve with steamed white rice.

    Note: Not good for freezing but it there probably won't be any left as this is so yummy.

    © Malaysian Chef

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    Which combination of Fridge & Freezer is right for you?

    How to choose a fridge freezer

    Fridge freezers are the most used appliance in our kitchens in the UK, with the kettle coming a close second.  They are such an integral part of our lives it is hard to comprehend what life would be like without one.  So, when it comes to deciding between a freestanding fridge freezer unit and separate units, it’s important to make the right choice based on your needs.

    Choosing what type of cooling appliance you need can be a difficult decision. Do you get a separate fridge and freezer or a space-saving fridge-freezer?  Your available space of course, will normally be the deciding factor.  In a smaller kitchen you may be inclined to get a fridge freezer to save space; or your existing kitchen design might dictate under the counter appliances, leaving you no option but to buy separate units.

    Freestanding fridge freezers are usually the cheapest option, and the easiest to fit into your kitchen, making them ideal if space is tight.  They are often the most popular type of fridge freezer available.

    There are many advantages to choosing an all-in-one fridge freezer unit, including: lower electricity costs; they are widely available in a range of colours, sizes and prices; you can opt for a larger fridge or freezer compartment depending on whether you need space for more fresh or frozen food; they are easy to fit into a kitchen; and they take up less space.  Buying a fridge freezer is also typically cheaper than forking out for a separate fridge and freezer for your kitchen.

    How to choose a fridge freezer

    The actual size of your fridge freezer will depend very much on the space you have available.  The trend is for people looking to buy fridge freezers to opt for a larger American-style machine with icemakers and water chilling function built-in.  However aspirational this may be it is not an option for everyone, especially if you are replacing an integrated fridge freezer that needs to fit in your kitchen.

    Fridge freezers come in a variety of widths and heights, and are superb space savers.  It is important though, if going for this option, that you look at the split between the fridge and freezer areas to get an idea what type will best suit your lifestyle.

    Overall though, if saving space is your main area of concern, then opting for a fridge freezer is the best choice.

    Things to consider before you buy a fridge freezer

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    Spring Menu at the Malaysian By May Supperclub Friday 18, Sat 19 Apr

     

     

    It’s Springtime in London and we are all set to host another series of Malaysian supperclubs in London. As usual we like to showcase Malaysia’s diverse cuisines from Nyonya to Mamak (Indian Muslim) and not forgetting our favourite Malay and Chinese dishes too.

    The 8 course menu for these series of Supperclubs will include some favourite Nyonya dishes like Prawn Sambal, prawns in a spicy tamarind based sauce, made famous recently by our friend Guan on The Taste on tele.

    Venue: A private home overlooking the river near Putney Bridge

    Dates: Friday 18 and Saturday 19 April 2014

    Tickets: £38 BYO , please email bookings [at] MalaysianByMay.com to book.

    About our supperclubs

    At our supperclubs, we like to take everyone on a taste journey and introduce them to Malaysia’s varied fusion cuisine and flavours. From Nyonya food to familiar Malay curries like Beef Rendang to Indian Muslim Mamak dishes and Malaysian Street Food like laksa.

    This Malaysian Supperclub in London Hosted by May of Malaysian by May, who hosts Malaysian Supperclubs and Pop Ups at venues around London including a Popup at Oliver Peyton’s National Gallery Cafe recently.

    You can come in a group or by yourself as our communal table settings are very friendly.

    Book Now by emailing us at bookings [at] malaysianbymay.com

    Testimonial: Here is what one our supperclubbers had to say about our events:

    “We had such an incredible time at May’s supper club – wonderful food in such a wonderful atmosphere. It really added to the evening having May explain the history of Malaysian cuisine so we knew why we were eating what we were eating. I cannot fault the evening, May and her team went above and beyond to produce some really exciting dishes – we didn’t want to leave! We will most definitely be returning soon. Thank you May. Dawn ”

    Note: We are also available for private parties too, drop us an email for more details.

     Book Now by emailing us at bookings [at] malaysianbymay.com

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