How To Cook Out Of The Box With BOH Tea

BOH Tea

FB : BOH Tea

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Thanks for the wonderful invitation, I recently went to SukaSucre for a cooking demonstration event by the celebrity MasterChef Dato’ Fazley Yaakob. In conjunction with the 90th anniversary of BOH Plantations Sdn Bhd (BOH), the tea experts partnered with brand advocate, Dato’ Fazley Yaakob to introduce a new way to enjoy tea.

As a brand that has been in the market for 90 years, I do enjoy BOH’s products for its consistency and the quality from taste, aroma, and colour of the tea. BOH has been doing a lot to reach Malaysians through local flavours that are close to the heart with an extra Ummph!

I was excited and curious when I received this invitation because creating food recipe with tea is something unique to me. Dato’ Fazley showed us how to incorporate tea in everyday cooking with three simple recipes, namely the Ile Flottante, Herba Ratus Seafood Pasta with Sirih Purut Infused Cream, as well as Teh Tarik Mug Cake with White Chocolate and Jasmine Green Tea Cream.

Teaming up with Josephine and Reef, we also got a chance to experience preparing the Herba Ratus Seafood Pasta with Sirih Purut Infused Cream during a guided cooking lesson by Dato’ Fazley.

Ingredients
* 3 bags of BOH Herba Ratus
* 3 bags of BOH Sirih Purut
* Spaghetti
* Fresh Cooking Cream
* Seafood (Shrimp, Mussels & Squid)
* Portobello Mushrooms (sliced)
* Garlic (chopped)
* Green Chilli (chopped)
* Sesame Oil
* Butter
* Olive Oil
* Salt
* Chilli Flakes
* Butterfly Pea Flower (Bunga Telang)
* Cherry Tomatoes
* Pennywort (Pucuk Pegaga)

Methods

Spaghetti
1. In a large pot of boiling water, cook pasta according to package instructions.
2. Drain well and set aside.

Seafood
1. Infuse 3 bags of Sirih Purut in boiling water.
2. Slightly salt water for added flavour.
3. Add in seafood to boil.
4. Leave to cool in a bowl.

Sauce Base
1. Using the same pot where the seafood was prepared, infuse cream with 3 bags of Herba Ratus and leave to simmer.
2. In a separate sauté pan, melt butter together with olive oil.
3. Sauté chopped garlic and green chilli. Season with salt.
4. Add mushrooms and Sirih Purut infused seafood to sauté pan to fry.
5. Add in some water from the seafood.
6. Pour Herba Ratus infused cream into sauté pan and stir well.
7. Sprinkle chilli flakes and add some sesame oil.
8. Add in pasta and stir well.
9. Season dish with salt again and add one or two spoons from the seafood.

Serving
1. Line plate with banana leaf before placing pasta with seafood on top.
2. Decorate with bunga telang, pucuk pegaga, cherry tomatoes, and sprinkle chilli flakes.

I like this, a classic Italian dish with a local twist. Using BOH’s Malay Herb range to create the pasta not only reflects time-honoured Malay tradition and culture but essentiates the treasured trove of remedies for healing, cleansing, nourishment, and vitality. The use of Herba Ratus gives the pasta a savoury and earthy tasting note that awakens, while the Sirih Purut elevates the creamy base with a zesty and peppery kick.

Next course was Dato’ Fazley’s version of Ile Flottante, Hibiscus Zest Infused Poached Meringue with Butterscotch Sauce and Mixed Berry Compote. The French entrée was giving a touch of fruity, flowery, and minty flavours by incorporating with the BOH Hibiscus Zest.

Ingredients

Poached Meringue (Iles)
* 5 bags BOH Hibiscus Zest
* Egg White
* Caster Sugar
* Fresh Milk

Butterscotch Sauce
* 1 bag BOH Hibiscus Zest
* Butter
* Brown Sugar
* Salt
* Fresh Cooking Cream

Toppings
* Mix Berries
* Cinnamon Powder
* Lemon Zest

Methods

Poached Meringue (iles)
1. To prepare the poaching liquid, heat the milk and infuse with Hibiscus Zest tea bags.
2. For the iles, in a separate bowl, whisk the egg white until it is cloudy. Slowly add sugar and continue whisking.
3. Crush tea while it remains in the tea bag, then add crushed tea in egg white.
4. Continue whisking until egg white is stiff.
5. Remove tea bags from simmering fresh milk. The colour of the tea from the tea bag should have a hint of lilac purple.
6. Take a spoon full of iles, flip it halfway through to place it in poaching liquid.
7. Remove iles from poaching liquid when they puffed up and firm.

Butterscotch Sauce
1. Melt butter in a heated frying pan.
2. Caramelize brown sugar with butter.
3. Crush tea while it remains in the tea bag, then add crushed tea in the frying pan after cutting it open.
4. Slowly add in fresh cooking cream to simmer.
5. For additional flavour, add a pinch of salt.

Toppings
1. Grease pan with butter
2. Pan fry mixed berries and cinnamon powder
3. Pour a little bit of Hibiscus Zest infused milk from the poached meringue for extra flavour
4. For serving, pour butterscotch sauce onto each individual plates, and place îles on top of each serving.
5. Drizzle with toppings and sprinkle with lemon zest for a pop of colour.

This dessert recipe is super easy to make with short cooking time. BOH’s 2-in-1 Instant Tea Mix was used to create the perfectly creamy and smooth Teh Tarik Mug Cake topped with white chocolate and sweet-scented Jasmine Green Tea cream.

Ingredients

Cake
* 2 packets BOH Teh Tarik 2-in-1 or BOH’s Potbag Tea
* All-Purpose Flour
* Baking Powder
* Baking Soda (optional)
* 1 Egg
* Fresh Milk
* Butter
* Brown Sugar

White Chocolate Cream
* 5 bags BOH Jasmine Green Tea
* White Chocolate (chopped)
* Fresh Cooking Cream

Methods

White Chocolate Cream
1. Slowly heat the cream and infuse with tea bags.
2. Leave to simmer before adding the bowl of chopped white chocolate.
3. Let it sit to infuse before mixing with batter.

Cake
1. Add Teh Tarik 2-in-1, All-Purpose Flour, Brown Sugar, Baking Powder, and Baking Soda to a large bowl and mix.
2. Add egg to flour and mix.
3. Add in milk and butter and mix until smooth.
4. Fill half the microwave safe cup with batter.
5. Microwave for 1 minute on maximum output.
6. Spread white chocolate cream onto a plate. Remove cake from mug by turning cup upside down before placing it on the plate to serve.

These dishes can be easily replicated at home as each ingredient is easily accessible in the market. Dato’ Fazley picked these teh products from different ranges because he wanted to bring out the unique blend of taste, flavour and of course the ‘Ummph’ for the three dishes.

Try these recipes at home now, and keep explore different ways of using BOH products in your everyday cooking.

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More photos at FOOD Malaysia facebook page, a Malaysian food and lifestyle blogger since 2010

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