Desiree Koh:
As presented by The Drinking Partners, the Steenbrugge Beer Dinner paired with Sundanese Food. Steenbrugge - the legacy of St. Arnold - the patron saint of beers. A very good man indeed.
Desiree Koh:
Emping - crackers lightly deep-fried - and potent sambal chili. Sets your mouth on fire, douse with beer to alleviate.
Desiree Koh:
A surprise complimentary platter of beef satay by our hosts, Sundanese Food! More flavorful and succulent than regular satay, these meats go with a sambal dip and paired surprisingly well with the Steenbrugge Wit wheat beer.
Desiree Koh:
The Steenbrugge Wit wheat beer is refreshing with a citrus aroma, brewed lightly with gruut, a hint of local herbs from Bruges, Belgium.
Desiree Koh:
The other appetizer, kang kong stir-fried with chilis, also went well with the white wheat beer.
Desiree Koh:
Gurame - a deep-fried fish so expertly fluffed back to life it is served upright on a bed of lettuce, so crisp you just munch right through the bones. To achieve this, the fish must be prepared at its freshest.
Desiree Koh:
Indonesian nasi kuning - yellow rice - with a hint of butter and coconut, to go with the dishes.
Desiree Koh:
For the fish, Steenbrugge Blond with its warm, full-bodied flavor.
Desiree Koh:
Next up, Steenbrugge Tripel (one of my favorite genres in the Belgian beer family) for the chicken. A fragrant, hop-pening beer!
Desiree Koh:
Beef Rendang Sunda, a hearty thick curry concoction of succulent red meat to go with Steenbrugge Dubbel Bruin, a voluptous brown beer also brewed with gruut.
Desiree Koh:
The Ayam Bumbu Rujak, a lightly spiced chicken in coconut.
Desiree Koh:
Double fisting.
Desiree Koh:
The damage.
Desiree Koh:
The house dessert, shaved ice with green beans, jelly and diced watermelon topped with lime.