Don't miss all eight episode of Sour, Salty & Alive in Channels News Asia #CNA
From Sunday, 7 January 2024
SIN/KL/MNL: 8.30pm | BKK/JKT: 7.30pm | DEL: 6.30pm
Episode 1 Fermented Fruits
Premiere: Sunday, 7 January 2024, SIN/KL/MNL: 8.30pm | BKK/JKT: 7.30pm | DEL: 6.00pm
Encore: Saturday, 13 January 2024, SIN/KL/MNL: 6.30pm | BKK/JKT: 5.30pm | DEL: 4.00pm
From the time our ancestors unlocked the magic of fermented foods, subsequent generations have found ways to transform fruits into an extraordinary variety of flavours.
- South Korea: fermented sauces known as ‘jang’ feature prominently in their cuisine.
- The Philippines: a 300-year fermentation history harvested from the iconic Chocolate Hills, gives the the cacao bean its namesake delicacy.
- Malaysia: unripe jackfruit is harvested and fermented into a dish beloved by the indigenous tribes.
Episode 2 Super Soybeans
Premiere: Sunday, 14 January 2024, SIN/KL/MNL: 8.30pm | BKK/JKT: 7.30pm | DEL: 6.00pm
Encore: Saturday, 20 January 2024, SIN/KL/MNL: 6.30pm | BKK/JKT: 5.30pm | DEL: 4.00pm
A humble legume, albeit bitter, tough and indigestible, it is a popular ingredient in the fermentation process which then becomes the nutritional super soybean.
- Thailand: the nutty aroma of tua nao provides a hit of plant-based umami to classic dishes.
- South Korea: a fermented soybean brick called Meju was so precious, it was used as a tribute to the king.
- Indonesia: tempe is a popular meat alternative providing the nation’s protein intake.
Episode 3 Microbes Meet Meat
Premiere: Sunday, 21 January 2024, SIN/KL/MNL: 8.30pm | BKK/JKT: 7.30pm | DEL: 6.00pm
Encore: Saturday, 27 January 2024, SIN/KL/MNL: 6.30pm | BKK/JKT: 5.30pm | DEL: 4.00pm
The most highly prized of foods, meat has been preserved for generations by the time-honoured ways of fermentation.
- Malaysia: indigenous tribes of Borneo use a traditional fermentation technique known as ‘pinongian’, with the potentially poisonous pangi seed.
- Thailand: mountain rock salt is used to create the traditional soured meat ‘nahm’; this time with a twist using chicken tendons.
- The Philippines: the country’s Spanish culinary heritage influences the popular sweet and spicy sausage balls known as Chorizo de Cebu.
Episode 4 Preserving Produce
Premiere: Sunday, 28 January 2024, SIN/KL/MNL: 8.30pm | BKK/JKT: 7.30pm | DEL: 6.00pm
Encore: Saturday, 3 February 2024, SIN/KL/MNL: 6.30pm | BKK/JKT: 5.30pm | DEL: 4.00pm
Vegetables were the very early foods used in fermentation and transformed into products made more nourishing and delicious than before.
- Japan: the premium Milky Queen rice bran is the starter to the unique tangy, crunchy nukazuke.
- New Zealand: traditional Maori culinary knowledge has turned the simple corn into food that lasts through the winter months.
- Indonesia: cassava reigns supreme as the choice ingredient for making ‘tape singkong’.
Episode 5 Fish To Ferment
Premiere: Sunday, 4 February 2024, SIN/KL/MNL: 8.30pm | BKK/JKT: 7.30pm | DEL: 6.00pm
Encore: Saturday, 10 February 2024, SIN/KL/MNL: 6.30pm | BKK/JKT: 5.30pm | DEL: 4.00pm
From the coastlines and riverbanks of Asia, this age-old practice of fermentation creates amazing delicacies using treasures from the river and sea.
- Japan: a foul-smelling fermented skate is transformed into the island’s prized export.
- The Philippines: fish intestines are turned into a flavourful fish condiment.
- Malaysia: river resources are harvested in a sustainable way, when fermented fish gets a modern revival through fusion cooking.
Episode 6 Teatime Treats
Premiere: Sunday, 11 February 2024, SIN/KL/MNL: 8.30pm | BKK/JKT: 7.30pm | DEL: 6.00pm
Encore: Saturday, 17 February 2024, SIN/KL/MNL: 6.30pm | BKK/JKT: 5.30pm | DEL: 4.00pm
Invisible, alive and all around us, bacteria and the chemistry of fermentation reshapes dairy products and drinks into delectable teatime treats.
- South Korea: monks pick tea trees, making a fermented tea that is altered by the microbes of the hands that create it.
- The Philippines: a special cheese is made from milk of the Asian water buffalo.
- Singapore: leftover soybean pulp is turned into a bean-free coffee for a sustainable future.
Episode 7 Great Grains
Premiere: Sunday, 18 February 2024, SIN/KL/MNL: 8.30pm | BKK/JKT: 7.30pm | DEL: 6.00pm
Encore: Saturday, 24 February 2024, SIN/KL/MNL: 6.30pm | BKK/JKT: 5.30pm | DEL: 4.00pm
The humble rice is a staple of Asian diet. But a magical transformation from fermentation creates a myriad of amazing flavours.
- Japan: fresh stream water combined with the iconic rice mold koji, create a sweet and nourishing beverage which is a summer favourite.
- Singapore: fermented rice batter of South Indian cuisine is turned into dumplings with a hint of Southeast Asian influence.
- Thailand: rice batter made from fermented flour is turned into chewy, fermented rice noodles called khanom jeem.
Episode 8 Pickling The Sea
Premiere: Sunday, 25 February 2024, SIN/KL/MNL: 8.30pm | BKK/JKT: 7.30pm | DEL: 6.00pm
Encore: Saturday, 2 March 2024, SIN/KL/MNL: 6.30pm | BKK/JKT: 5.30pm | DEL: 4.00pm
A rich bounty from the sea is pickled and fermented into a mouthwatering, wild feast.
- New Zealand: greenshell mussels have been foraged by the Maori for generations.
- Japan: squid viscera prepared with sake becomes a tasty appetizer.
- The Philippines: sea urchin roe is combined with vinegar to produce a tangy condiment.
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