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推广食谱Advertrecipes 18
Kwong Cheong Thye • 蜜汁芝麻肉干 • 八宝黄金袋
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Taiyo • 黄梨糖醋鸭 • 竹笙焖白菜
VIVOCITY
TAKASHIMAYA SC
SANUR - BALI
食尚品味 Gourmet Living
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Auspicious Four Treasures
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Ingredients 2 tbsp oil 5 cloves garlic, peeled and crushed 1/2 onion, peeled and shredded 10g shredded ginger 1 red chilli, halved and seeded 1 green chilli, halved and seeded 2 chilli padi, halved 500g mussels, soaked in salt water to purge them of sand 2 pineapple slices, cut into small slices 1/4 ginger flower, chopped Seasoning 2 tsp curry powder
1 tsp salt
Method 1 Heat oil in a wok. Fry garlic, onion and ginger until fragrant. 2 Add red chilli, green chilli and chilli padi to stir-fry briefly. 3 Add mussel flesh and fry for about 1 minute until water decreases slightly. 4 Add seasoning and mix well. Add pineapple and fry for about 5 minutes. 5 Garnish with ginger flower.
摄影：CS Studio
Ingredients 400g soft pork bone, cut into pieces 2 tbsp oil 6 cloves garlic, peeled 50g spring onion white sections 70g carrot, peeled and cut into pieces 100g lotus root, peeled and cut into pieces Seasoning 4 tbsp oyster sauce 2 tbsp light soya sauce 50g rock sugar 2 tsp dark soya sauce 1 litre water Method 1 Deep-fry soft bone until golden brown. Remove and drain. 2 Heat oil in a stone pot. Fry garlic and spring onion white sections until fragrant. Add soft bone and stir-fry. 3 Add seasoning and fry well. Simmer over medium heat for about 25 minutes. 4 Add carrot and lotus root. Continue to simmer for about 15 minutes.
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yerbamatétearecipe玛黛茶食谱
festivebakes圣诞美点
About Ann Low The media-savvy housewife has a fondness for experimenting with flavours and researching on ingredients. She likes to try something different all the time. Her blog (www.anncoojournal.com) was started a mere four years ago, and from being a computer and gadget illiterate, she now shoots her own pictures, edits them, writes her own recipes and posts them online. It all started when a friend asked her to look up cake recipes online. Since then, she has learnt to operate a blog, manage the web template and even design her own logo. She also manages a Facebook page that has more than 2,800 fans, and is on Pinterest, an online picturesharing platform.
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Easy C
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I N D U L G E N C E S Create some festive bakes minus the hassle. Ann Low presents Gourmet Living readers with some easy-to-make recipes for the festive holidays
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hristmas for me simply means home, family and close friends. It is also a time for feasting on delicious food. I prefer roasting a chicken to a turkey, and it is just so simple to make with basic ingredients like oyster sauce, soya sauce, sugar and dark sauce marinated overnight, and about 40 minutes of baking on Christmas Day.
beautiful cake. Alternatively, you can also use bananas, strawberries, blueberries, mangoes, pineapples or any other fruits. For canned fruits, make sure that they are well drained. I remember how popular this cake was back in 2010 among the bloggers. Be warned! This is one extremely addictive cake!
If we have leftovers, they would be perfect for making a chicken pot pie within the next few days for lunch or dinner. This recipe is my all-time favourite. When I first made this recipe, I had some leftover roasted chicken kept in my refrigerator for three days. It was really easy making this yummy chicken stew with light and flaky puff pastry on top. You can also use the leftover turkey from Thanksgiving.
During festive gatherings, I would also prepare pasta, roast pork, chocolate cakes, salads and ice cream on top of all the above. And it does get excruciatingly tiring and busy. But here is a snack for your loved ones that is quick to prepare and as easy as pie to make. It only takes 20 minutes in the oven. Those who love apple pie but are just too lazy to make the filling will love these easy-to-make apple tarts.
It is also a yearly tradition at home to make a delicious fruit cake 10 days ahead of the Yuletide season. An alternative to that cloyingly sweet Christmas version is a mixed fruit cake that uses fresh and canned fruits. As I have a habit of buying too many fresh fruits every week and not finishing them before they turn bad, I would fold them into yummy cakes and pastries.
In fact, I think pies and tarts are the easiest treats to make. We can make the tart or pie shells a few days or weeks ahead and just store them in the freezer – ready to be baked anytime you like. For this recipe, you can get those ready-to-bake puff pastry skins which make it all the more hassle-free. Also, make sure to choose apples that are very crunchy so that they will still retain their firmness after baking. Have this warm apple tart with some vanilla ice cream to put a sweet ending to the festive feast. Enjoy and Merry Christmas everyone!
Once, we had too many red plums at home and we were sick of eating them. I then had the ingenious idea to combine them with canned peaches to bake this
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Ingredients 30g butter 1 small onion, peeled and chopped 250g chicken meat, cooked and cubed 1/2 stick celery, sliced thinly 150g frozen mixed vegetables, blanched and drained 3 tbsp plain flour 350ml chicken broth 150ml water 1 egg, beaten 3 pcs frozen puff pastry, thawed in chiller Seasoning some pepper some salt Method 1 Melt butter in a frying pan over medium heat and cook onion till soft. Add chicken meat, celery and mixed vegetables to stir-fry. Sprinkle with plain flour and stir well. 2 Mix chicken broth and water then gradually add to chicken meat mixture. Stir constantly until stock thickens. Turn off heat and add dash of pepper and salt to taste. 3 Divide filling among 10 small ramekins. Brush their outer rims with beaten egg. 4 Prick holes on pastry sheets with a fork. Use a round cutter, that is slightly bigger than the ramekin, to cut the sheets into 10 circles. Dust with some plain flour if the pastry is too sticky. Make a small cross in their centres to allow for venting. 5 Place pastry circles on top of filling. Use a fork to press down their edges along the rim. Brush pastry with beaten egg. 6 Preheat oven to 200°C. Bake for 20 minutes until crust is golden.
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每个厨房就是要
Butterfingers Butter Studio, a bakery cafe, was another chanced find as Katherine Oh took the path less trodden. She had tea with baker and owner Shannon Lua of Butter Studio, who shares her Christmas recipes with Gourmet Living
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alan Besar Road is an interesting street to loiter along when the sun hides behind the clouds. Once upon a time, the conservation site was home to plantations, old shophouses and nighttime activities like cabaret shows, boxing matches and opera performances operating from the New World Amusement Park nearby. Fast-forward to the future, the honking of fast-moving traffic at rush hour, the constant roadworks and some old HDB flats in the distance are the sights and sounds of the present era. Sitting in the midst of the bustling district is the quaint little bakery cafe Butter Studio opened by Shannon Lua. Only a few months old, this is Lua's second outlet while her
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first was a takeaway joint at Changi Airport opened in 2011. Signature items are the good ol' butter loaf cake, raspberry velvet cupcake and sea salt caramel Nutella tart – all time-tested recipes that have been passed down the generations.
INSPIRATION INCUBATOR Stepping into the cafe will fill one with surprises. The first thing that catches the eye is the eclectic mix of odd mismatched furniture that instantaneously gives personality to the decor. The warm ambience is accentuated by a creative vibe, showcasing artistic crafts and works. With a background in event management and marketing, Lua has used that to her advantage by working with various artists and organisations to come up with weekly artistic and baking workshops. “We wanted to create a space that is communal, inclusive and purposeful, that brings people together. This place is dedicated to not just honest good food but also inspiration,” she explains. They have since held a range of events including dance previews, floral styling sessions, craft workshops and art jamming nights. The latter was a collaboration with the Organization of Illustrators Council that showcased works by emerging artists such as Teresa Lin and Ly Yeow. All these began with her dear friends – Lee Wai Leng (FleeCircus) and Michael Ng (Mindflyer), and it has now grown to include a huge talented pool of homegrown illustrators. “We took on a very community-centric neighbourhood approach with the bakery cafe by hosting a diverse group of friends, artisans, craftsmen, performers and ‘change makers’ back at the studio. We get people telling us they can’t imagine having such events at this tiny space, and I guess in a way that’s who we are – sometimes a little unexpected!” Lua exclaims.
HOME BAKES Her love for baking started in the family. Her mother is her constant inspiration and worst critic, for the homemaker is also an avid home baker dedicated to her craft. Her earliest memories of baking took place in the home kitchen with her mum during occasions like birthdays, weddings, festivities and housewarming. “There was always the smell of butter wafting through the kitchen. When things get a little crazy, my uncles and aunts who are also avid bakers would come by and help out and
Shannon Lua, baker and owner of Butter Studio
it would be a buzzing affair to last the entire day. The first thing I baked was pineapple tarts because Chinese New Year was the only time the adults would allow us into the kitchen because they needed help,” she reminisces with a smile. Lua also loves baking because it is therapeutic. Handmaking something from scratch and seeing the satisfying faces enjoying her baked goods gives her a sense of achievement. Her inspiration sources include Steve Jobs for being such a visionary, JK Rowling for introducing a sense of wonder and Julia Child for her spirited sense of fun and her love for butter in cooking. The humble and friendly boss also attributes her tight-knitted team as her daily inspiration. “I love working alongside a young and dedicated bunch who work hard, laugh hard and are not afraid to challenge each other to be better in everything.” During stressful days, the sea salt caramel Nutella tart is her absolute mood lifter. The sweet and salty flavours, and crunchy and gooey texture are simply addictive. She loves how the different flavours work themselves out at the same time. The classic marble loaf and banana walnut cake are also comfort food because they pack in all the nostalgic flavours that she tasted while growing up. They are simple, honest, rustic and go really well with a cup of coffee or tea.
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Photography：Glamour Wave Photography
Ingredients 450g dried fruits and mixed nuts 80g fresh orange juice 150g unsalted butter, softened 175g icing sugar 3 eggs 50g sugar 125g plain flour, sieved 3 tbsp water Method 1 Marinate dried fruits and mixed nuts in fresh orange juice overnight. 2 Cream butter and 75g icing sugar until light and fluffy. In a separate bowl, whisk eggs and sugar till fluffy. Pour into the butter mixture and stir well. 3 Add flour, dried fruits and mixed nuts a little at a time to mix well. Pour mixture into an 8-inch nonstick Bundt pan. Smooth the top. 4 Preheat oven to 180°C. Bake for about 50 to 60 minutes. Cool pan on rack for 15 minutes then unmould cake on rack to cool completely. 5 Whisk 100g icing sugar and water. Drizzle over cake and let it set before serving.
贴士Tip
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先在网架底层铺上一张蜡纸，才为蛋糕上一层 淋面酱，桌面清理起来会更方便。 For easy cleanup, set cake over wax paper on rack before drizzling the cake with glaze.
the region’s penchant for fiery flavours and fervently recommends a signature dish for tourists – the Bicol Express. This dish consists of bite-sized pork belly reduced in coconut milk with lots of chilli and seasoning. “We Bicolanos love everything with chilli. In most of the dishes, chilli is always part of the meal. But generally, Philippine cuisine is heavily influenced by the Spanish due to its colonial past, and yet some dishes also resemble those of the Malays, Chinese and Americans,” he explains. His passion for the culinary arts was sparked by watching his mum in the kitchen. “Since then, I aspire to try recipes on my own and always cook for my family. Whenever I am back home, my family will want me to cook for them!”
Chef Helwynn Llanera
FILIPINO
Llanera came to Singapore in 2006 and started searching for office jobs but changed his mind when he interviewed for a position at Creative Culinaire and joined Caffe Pralet in 2007. Now, he helms the kitchen at the little cafe in Tiong Bahru specialising in Western and Asian delights. “In 2007, the owner of Creative Culinaire, Judy Koh, accepted me as part of her team and that has opened doors of opportunities for me. She has been with me every step of the way. I can hardly believe that I can now do what I love most – cooking.” He makes two sweet holiday recipes for Gourmet Living readers: the maja blanca and Brazo de Mercedes. These are made in the kitchens of the Filipinos for every
CHRISTMAS SWEETS
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rowing up in a family that loves to eat, Llanera’s fondest memory is coming home from school to find that his mother has cooked one of his favourite snacks, ginataang halo-halo. The sweet treat comprising different tubers, such as potato, yam and taro root, plantain (a type of banana), tapioca pearls and glutinous rice balls cooked in coconut milk with sugar. He loves the texture of this dessert due to the play of textures, flavours and sweetness. “Yes, you can consider me a sweet tooth!” he exclaims. Talking about home, he misses mealtimes with his family most, and every Sunday would see a feast of sumptuous food. Hailing from Albay in the Bicol region of the Philippines which is known for its majestic wonder – the perfectly cone-shaped Mayon volcano. He describes
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Christmas celebration and are easy to make since the ingredients are easily available in Singapore. The former, made from a composition of coconut milk, cornstarch and sugar, is studded with kernels of sweet corn and topped with both coconut flakes and shredded cheddar. The recipe is inspired from the traditional Spanish dessert manjar blanco which means white delicacy. This is one snack that brings back memories of his grandma who makes this for afternoon tea for her grandchildren. His latter creation is a type of rolled cake made from a sheet of soft meringue with a custard filling. “What I like most about the texture of this cake is that it literally melts in my mouth. The light flavour of the meringue is balanced by the richness of the sweet custard,” he says.
In 2007, the owner of Creative Culinaire, Judy
Koh, accepted me as part of her team and that has opened doors of opportunities for me. She has been with me every step of the way. I can hardly believe that I can now do what I love most – cooking. 食尚品味 GL 103
kernels, and is brushed with egg yolk while the Singapore miang chiang kueh is mostly thick and soft, and has red beans, coconut, peanuts and cheese as the filling. Whereas the rojak in Penang uses our hometown prawn paste which is more flavourful and stronger tasting. We also do not add the ginger flower and bean curd skin like in Singapore.” Chef Oh reminisces growing up in Penang where charcoal was used to grill the ban chang kuih which was then sold at mobile roadside stalls. During those good old times, the rojak stall owner would also cut the turnips into half, skewer them with bamboo sticks and drizzle prawn paste and ground peanut generously over them. This practice is virtually extinct now.
Chef Andy Oh
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e started off selling bread as a teenager and later progressed to baking them, and when someone asked him to help out in the kitchen, he discovered his passion for the culinary arts which allow him to express himself. It has been over three decades since and now, this humble chef has gained a loyal following of fans over the world. He joined Pan Pacific Orchard Singapore in 2010 as its executive chef. His recent accolades include organising gastronomic events such as the Chaîne des Rôtisseurs and the first International World Chefs’ Day parade. In addition, his famous Peddler’s Char Kway Teow was one of the winning recipes at the Global Hotel Alliance (GHA) Street Food Challenge in Chicago, USA. It
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SWEET
Although he is not much of a sweet tooth (preferring spicy and sour food instead), he has a few sweet favourite treats such as the banana fritters made from banana raja. These are hard to find here for he remembers his favourite ones were fluffy, light and soft. Another of his favourite are the nyonya kuehs. “These truly authentic nyonya treats are very flavourful for they use pure fresh coconut cream and natural blue colouring from plants instead of artificial ones for the kaya glutinous rice
PENANG
was chosen out of 160 dishes and was featured on the menus across 50 Omni’s hotels earlier this year.
In this feature, chef Oh recreates some of his hometown sweet snacks: the Penang ban chang kuih (Chinese crêpe) and Penang rojak (Asian salad). On the difference between the Penang and Singapore versions, he elaborates: “The Penang ban chang kuih is thinner and crispier. It comes with sugar, ground peanut and corn
SNACKS
kuih. The kaya of the kuih is also more nyonya-influenced and uses more coconut cream.” Visitors to Penang are highly recommended to try their version of chendol. The fresh coconut cream and gula melaka, that go with the freshlymade pandan green chendol and kidney beans, are definitely unique!
Sauce Ingredients 500g castor sugar 500g brown sugar 1.5kg shrimp paste 200g dark soya sauce 200g dried chilli paste 100g belacan powder (dried shrimp powder) 100g Javanese tamarind paste 250ml water Ingredient A 40g dried chilli paste 20g dried shrimp powder 40g shrimp paste zest from 2 limes 200g cooked pre-soaked cuttlefish, sliced 2 fried dough fritters, cut into small sections 100g roasted peanut, crushed 50g white sesame seeds, toasted Ingredient B 200g cucumber • 200g sweet turnip • 200g pineapple • 200g green mango • 200g rose apple • 200g green guava • 200g starfruit Cut above ingredients into chunks Method 1 Melt sugar in a pot and add all sauce ingredients except water. Mix well then add water to mix well. Set aside. 2 In a mixing bowl, combine 400g of rojak sauce with all of Ingredient A (except cuttlefish and dough fritters; keep some crushed peanut and toasted white sesame seeds for later use). 3 Add Ingredient B and cuttlefish to mix well. 4 Top with dough fritters and garnish generously with crushed peanut and toasted white sesame seeds.
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HAPPINESS
Cuisine
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hutan, celebrated for its innovative Gross National Happiness Index in addition to the usual GDP for measuring economic growth, must have gotten its recipe right because I enjoyed the local cuisine so much in all my three trips there between September 2012 and May 2013 that I was never homesick for Singapore hawker fare, not even once! Best of all is that the cool (and sometimes cold) weather burned up more calories and despite my gluttony appetite I even managed to lose weight.
This nation, high up in the clouds at between 1,220 metres (Punakha) and 7,200 metres (for some of its mountains), has a population of about 700,000 and enjoys a reputation for being the most “organic” agricultural country in the world. Unlike its closest Indian neighbour, Bhutanese cuisine is not that aromatic and spicy but its meat dishes are distinctly gamey while its vegetable dishes are relatively simple. But its most famous dish of chilli and cheese, Ema Datshi, literally leaves a hot impression on many tourists.
Find out why Bhutan is able to lure Ebon Loh back there thrice within eight months
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Domkhar Palace in Bumthang, the summer palace of Bhutan’s second king, which is still used by the Royal Family
Bhutan had been on my radar for a long time and when Drukair, its national carrier, the only airline that flies to Bhutan started its direct flight from Singapore to Paro in September last year, I was on my way within the first month. Like any mountainous country, arriving from air was a real treat. As the Drukair plane descended into the country’s only international airport in Paro, we passed rather close to the mountains and when I saw the tranquil valleys of rice fields dotted with unusual architecture, my heart beat a tad faster!
Active little boys posing with me – those were their own snacks; tourists are discouraged from giving snacks and sweets to children to avoid conditioning them to expect rewards
Like most Asian countries, rice is a staple in Bhutan and it is grown in its valleys and also on terraces on the slopes of its mountains in most of the warmer districts of Punakha and Paro. In colder areas like Bumthang, buckwheat and wheat graced the terraced slopes and valley floors during growing seasons. In September last year, I had arrived at 10.40am on a Sunday morning and after being warmly welcomed with a Tashi Khadar (white scarf) by my guide Ugyen, I was quickly whisked away to Paro’s Sunday market that would be closed by 1pm. Vendors were mostly farmers, some of
The 51.5 metre (169 feet) high Buddha Dordenma statue at Kuensel Phodrang in Thimphu is still under construction.
An old mural depicting the Wheel of Life on a temple wall
Local sausages and cheeses sold at the market
whom were also from surrounding districts attracted by the higher prices that their produce would fetch in Paro. All kinds of vegetables including seasonal mushrooms in autumn or fiddleheads ferns in spring, staple dairy produce like whey, butter and the local cream cheese used for Ema Datshi, salted fish from India and the local sausages were all displayed openly on tarpaulin sheets some of which were also shaded by the tarps.
A stallholder all wrapped up against the cold winter as he sat minding his stall selling silver and other metalware at his stall near the river market at Thimphu
Bhutanese cuisine is nothing elaborate or ostentatious; it is simple tasty fare but with a long tradition of cooking food harvested from the wild. For example, the fiddlehead ferns so popular in spring is a bounty harvested from the wild and in autumn, wild mushrooms replace them as the seasonal favourite. The hot spicy chilli is a relatively recent influence from India, a taste acquired only a few hundred years ago. 食尚品味 GL 127
Delicious lunch with a view served on the outdoor patio of Gangtey Palace, a hotel in Paro
Other Himalayan regions like Tibet and Sikkim had also left their mark on Bhutanese cuisine like the momo or dumpling was probably adopted from Tibetan cuisine. In the olden days when travel was much slower, foreign influences took time to assimilate but all had their influence in shaping Bhutanese cuisine into what it is today. I read somewhere that a Western gourmet magazine editor ever dismissed Bhutanese cuisine as the world’s worst cuisine, an opinion that lends weight to the saying “one’s man meat is another man’s poison”. I guess if one was looking for fine dining cuisine of Western standards then one would not find it in Bhutan. But I was told that Bhutan’s Royal Family much prefers their country’s local cuisine to those from other countries. From what I saw from the photographs of both their fourth and fifth kings, I would say that the kings’ healthy figures are great testimonials to the quality that Bhutanese cuisine offers. This is much more than what could be said of the shapes of many of the Western world’s top chefs and food critics. Contrary to expectations, meat is a popular ingredient in Bhutanese cuisine despite it being a Buddhist nation. Monks do eat meat too as its consumption is not really prohibited in Vajrayana Buddhism that is practised in Bhutan. However, most meals usually consist of more vegetable dishes, and 食尚品味 GL 128
Vegetarian momo (dumplings)
of course ezzay (akin to our sambal or chilli sauce) and ema datshi. A typical home-cooked meal would usually consist of rice (lots of it), a vegetable spiced up with chilli and cheese and a meat dish if it was a celebratory meal or if there were guests. Meat could be cooked in big or small slices and the dish would be called paa or maroo respectively. Depending on the meat used, chicken is known as jasha, beef is norsha and pork is paksha. So if a dish is cooked using big slices of beef, it is simply known as norsha paa. No complicated terminology – a norsha paa is a norsha paa regardless of the way it was prepared, what condiments were used and if it was a dry or with lots of gravy. Overall, I had enjoyed every lunch and dinner in Bhutan except for a couple of forgettable restaurants! And since a picture is worth a thousand words, I will let the photographs of the delightfully unpretentious cuisine and the tourist sites of my trips speak for themselves. In all, I had toured the country from Haa in the west all the way to Bumthang in the central, going as far as Mongar! I was “dzonged” out by
TRAVEL TIPS All tourists must have pre-approved visas and they must book their tours through a licensed local tour operator or their international partners. Minimum daily tariffs are set by Tourism Council of Bhutan at US$200 (low season) / US$250 (high season) per pax per night and will cover accommodation (3-star), all local cuisine meals, internal land transport (excluding internal flights), an Englishspeaking guide for the duration of your tour but do not cover any surcharges. Check out this website for more details: www.tourism.gov.bt/plan For Druk Air flights from Singapore to Paro, you may contact Bhutan Chariot Travels Pte Ltd (PSA) at +65 6388 8883 (ask for Anjeeb who is friendly and helpful). Druk Air: +65 6338 9909; www.drukair.com.sg Bhutan licensed tour operators: Bhutan Norzang Holidays: Mr Ugyen Tshering – bhutannorzang@gmail.com; mobile: +975 17615883. Druk Family Tours & Travel: Ms Pema Choki – pemchoks_06@yahoo.com; mobile: +975 17934797.
the numerous dzongs (fortresses), lhakhangs (temples) and chortens (memorials) I had visited. However, the climax of each trip was the all-important hike to the awe-inspiring (and literally) cliffhanger of a temple, Taktshang, better known as Tiger’s Nest to tourists. Taktshang is such a magical place, full of energy and power and it is my favourite spot in the whole of Bhutan! To top it all, I had the privilege of sitting quietly in the same cave that Guru Rinpoche meditated in. Well, besides the food and the great hospitality of this Buddhist nation of very nice, friendly and warm people, Taktshang was what made every trip worth it and also what drew me back to Bhutan twice more.
My favourite restaurant, Norbu Yangphel, on the way to Trongsa – I might have eaten here seven times. Even the kings like the happy food here cooked personally by the members of the family who own this restaurant
Mustard fields of bright 食尚品味made GL 129for yellow flowers a pretty picture
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