Back by popular demand, we’re revisiting our sold-out Malaysian beer dinner in Brooklyn, swapping our laksa for a thrilling evening of grilling. The details: Deep in Brooklyn, not too far from Prospect Park’s southern end, Auria Abraham cooks some of the most complex, fieriest Malaysian food in New York City. Her company, Auria’s Malaysian Kitchen, specializes in spicy sambal, a condiment that’s kind of like the ketchup of Malaysia.
Tonight, we’re taking over Auria’s backyard and finished basement–think: wood paneling, full bar, a speakeasy stolen from 1973–and we’re going to eat homemade shrimp crackers with sweet chill sauce, traditional Malaysian beef and chicken satay (meats are marinated in fresh turmeric, galangal, lemongrass, fennel, cumin, coriander and fresh chillies, then caramelized on the grill) served with homemade chunky peanut sauce and pressed rice cakes, plus rojak– a vibrant fruit and vegetable salad with cucumbers, pineapple, jicama, fried tofu, green papaya and guava.
To drink, we’re sipping cin cao, a cooling beverage made with cubed grass jelly, and beer. So much beer! Drink-wise, what goes best with these gorgeous grilled meats? Is it an IPA? A strong saison? A mead made with durian? To find out, we’ll be serving a Finback IPA, a potent saison from Folksbier, fermented black teas and meads from Mary Izett (author of Speed Brewing) and, drum roll, please, a special appearance by Columbus, Ohio’s never-before-seen Seventh Son, which is toting up a tart saison from the Midwest.
The music will be supplied by Auria’s husband, Mush1, a trumpeter, reggae producer, member of Top Shotta Band and host of WNYU Radio’s Tunnel One (he’s also a former member of Murphy’s Law and ska band the Slackers). The tunes will be choice. The food will be nice. The drinks: endless. Surprises: many! The night: not to be repeated.
Understandably, we’re keeping this event pretty small. There will only be one seating.