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CNA January Programme Highlight: Sour, Salty, and Alive

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.

Release 8116492088269109371

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