08/06/14

Winning Food and Tea Pairings from Malaysia

Pairing tea with food is a delicious way of enhancing the enjoyment of your cup of tea. When the right kind of flavours and textures and profiles blend together they create something truly exceptional.

Tea and food pairing is also an important part of the Dilmah Real High Tea Challenge. Here are some delectable pairings by the Gold Winners of the Dilmah Real High Tea Challenge Malaysia.


 

Pairings from The Datai Langkawi

Coconut Parfait Cendol, Mango Cream paired with the Original Earl Grey

Coconut Parfait Cendol, Mango Cream paired with the Original Earl Grey

The right balance in flavour and bouquet makes the Dilmah Original Earl Grey a wonderful pairing for Coconut Parfait in fusion with Cendol – the famous Malaysian dessert. The mild aroma of the tea blends in beautifully with the exotic sweetness and flavour of palm sugar.

Find recipe for Coconut Parfait Cendol, Mango Cream and the Original Earl Grey

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Gula Melaka Scones, Sago Crème Chantilly paired with “DilmahSuri” – Rosemary Peppermint – Rosehip and Hibiscus

Gula Melaka Scones, Sago Crème Chantilly paired with “DilmahSuri”

We combine Dilmah’s Pure Peppermint and Rosehip Hibiscus with hints of Tangerine and Orange. The light flavours extracted from this tea with hints of acidity lend a very good match to the sweetness imparted by the Gula Melaka Scone.

Find recipe for Gula Melaka Scone and DilmahSuri

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Otak Otak Mille Feuille paired with “Peach Halia Cooler” – Natural Ceylon Ginger Tea and Peach

Otak Otak Mille Feuille paired with “Peach Halia Cooler”

A very refreshing concoction of Dilmah Ginger and Peach combined with Apple Juice. The freshness imparted pairs well with this local Malaysian savoury combining beautifully with the fresh minced seafood and spice.

Find recipe for Otak Otak Mille Feuille and Peach Halia Cooler


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