The Food
Ingredients
The Salad
250g fresh or defrosted Squid tubes
Medium sized bag of salad
greens
4 small Fiery Thai chilies chopped thin
(deseeded if you
like)
¼ of a telegraph cucumber sliced
2 carrots sliced Julienne or shredded with a potato
peeler
1 onion sliced thin
4 cloves of garlic crushed
1 dessertspoon of crushed
ginger
1 tablespoon of fish sauce
1 tablespoon rice cooking wine
A splash of sesame oil
Vegetable oil for frying
Chopped Basil and Coriander
Dressing
1 tablespoon of fish sauce
1 tablespoon of vegetable oil
2 good splashes of sesame
oil
1 tablespoon of rice wine
vinegar
½ teaspoon of brown or palm
sugar
The juice of one lime
Combine the salad greens, cucumber, and carrot in a
large bowl. Combine the dressing ingredients.
Turn the Squid tubes inside out and score crosses into
them with a knife. You might have to cut them into pieces if they are large
tubes. Heat oil in a large frying pan or wok. Add onion, chili, garlic, ginger
and stir fry for 30 seconds, add fish sauce, rice wine and sesame oil and fry
for a further minute. Pull the stir fry mix to the edge of the wok and place the
Squid scored side down into the hot wok. Once it has curled up mix the stir fry
mix through the squid, remove from heat and sprinkle over the salad. Cover with
the dressing and sprinkle with coriander and basil.
The Beer
Mayhem was originally formulated as a bigger bolder
stronger version of the award winning Epic Pale Ale. When it first appeared as a
seasonal release at BrewNZ 2006 it caused a real stir amongst those who tried
it. Mayhem is packed full of the same resinous piney stone fruit laced American
hop aromas and flavours as Epic Pale Ale but with a higher level of intensity
and a bigger more robust malt body. A big complex nose of ripe peach, nectarine,
lychee and melon continues in the mouth with just enough firm sweet malt to
support an array of fruity hop flavours leading to a lingering yet smooth
finish.
The Match
Epic Mayhem has plenty of hop driven fresh zesty fruit
flavours which match really well with the spicy chili, lime coriander, basil and
ginger in the salad. The big hoppy finish and the carbonation in the beer help
to cut and cool the fiery heat of the salad, and soften the salty hit from the
fish sauce.
This is one of our favorite Friday night summer meals
.The salad can even be made on the BBQ when the weather allows.