As part of the celebrations for Malaysia's National Day, high-quality products from Europe, such as Latvia and Greece, will take centre stage in a cooking campaign that showcases how international quality can be combined with local flavors. The campaign will demonstrate the versatility of high-quality European agri-food products and how easily they can be incorporated into Malaysian cuisine, bringing together familiar local tastes with a distinctive European touch.
Through the National Day, a collection of premium products from Latvia, ranging from dairy to confectionery products and dried fruits to salty snacks is featured alongside value-added Greek PDO products, showcasing how these products can be incorporated into the daily meals of Malaysians. Chef Jia Le Woh has created a special Malaysian dish named Kuih Cara Berlauk.
Kuih Cara Berlauk is a highlight in this marketing campaign. Kuih Cara Berlauk is an authentic delicacy that has been revamped by Chef Jia Le Woh using essential European ingredients:
The recipe uses some key ingredients from Europe as follows:
1. PDO Krokos Kozanis (Greece): Premium red saffron from Greece brings not only a beautiful golden color, but also a unique floral aroma and delicate spicy notes to the meat stuffing of the dessert.
2. PDO Corinthian Raisin Vostitsa (Greece): Black raisins are incorporated into the batter to bring in the soft fruit aroma and the natural sweetness.
3. PDO Cretan Extra Virgin Olive Oil (Greece): Used to gently sauté the spices, enhancing the overall flavor of the dessert.
4. Latvian Curd Cheese: A creamy, mild cheese that is placed on top of the warm dessert batter, adding a rich and smooth texture.
“Kuih Cara Berlauk is a nostalgic dish that holds great sentimental value for Malaysians, although it is not as well-known among the younger generation,” says Chef Jia Le Woh. “The combination of Greek krokos Kozanis saffron, Corinthian raisins Vostitsa, extra virgin olive oil, and Latvian curd cheese brings together two culinary traditions in a fusion that creates a nutritious recipe on this beloved Malaysian dish.”
This campaign seeks to inspire home cooks, food enthusiasts, and industry professionals through the common heritage of quality, craftsmanship, and food tradition between Malaysia and Europe, as the demand among Malaysian consumers for superior foods is on the rise.
This National Day initiative reflects the campaign’s commitment to promoting value-added European food products in Malaysia through the power of cuisine, while respecting local culture and embracing international Flavors and culinary traditions.
Recipe: Kuih Cara Berlauk by Chef Jia Le Woh
Filling Ingredients
2g PDO Krokos Kozanis
Extra Virgin Olive Oil, for sautéing
50g onion, finely diced
10g garlic, minced
10g curry powder
200g minced meat
Salt, to taste
Black pepper, to taste
Kuih Cara Batter
80g PDO Corinthian Raisin Vostitsa
1 cup coconut milk
2 cups plain flour
2½ cups water
1 egg
1 tsp turmeric powder
1 tsp salt
Garnish
Chinese celery leaves
Fried onion
Red chilli
Spring onion
Latvian Curd Cheese
Preparation
1. Heat Extra Virgin Olive Oil in a pan and sauté the onion and garlic until fragrant. Add the minced meat, curry powder, PDO Krokos Kozanis, salt, and black pepper. Cook thoroughly and set aside.
2. Blend the coconut milk, flour, water, egg, turmeric powder, and salt until smooth. Strain the batter for a finer texture.
3. Stir the PDO Corinthian Raisin Vostitsa into the batter.
4. Lightly grease a Kuih Cara mould and pour in the batter. Cook over low heat until approximately 70% set.
5. Add the prepared minced meat filling and Latvian Curd Cheese, then continue cooking over low heat until fully cooked.
6. Remove from the mould and garnish with Chinese celery leaves, fried onion, red chilli, and spring onion before serving.
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