Gourmet Living AugSep 2015

Aug / Sep 2015

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食尚品味 Gourmet Living

月圆人团圆 烘焙与美丽的邂逅

Fairmont Pastry Chef shares his

8 885004 110090

Sweet Passion Celebrating Singapore in Huber's Style

SINGAPORE 65-67438883 • MALAYSIA 603-87519151

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餐饮新讯Dining Out

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中秋节Mid-Autumn Festival 月饼食谱Mooncake Recipes 巧妙的心思、细腻的手工 味你献上点点心意 Chef Mandy Yeo • 柚子巧克力冰皮月饼 台湾中秋的古早味 曾妈妈 • 蛋黄酥 • 绿豆椪 私房菜Home Cooking 教你烹制家常鱼 • 辣子鱼 • 泰式柠檬鱼 • 姜丝鱼尾

食尚品味 GL 2

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就爱烘焙Bakes 烘焙与美丽的邂逅 蔡高晋 • 栗子巧克力蛋糕 • 黑芝麻巧克力蛋糕 河马妈妈 • 紫薯米饭花卷 Patsy Yama • 杏桃蛋糕 好食成双Good Things Come In Pairs 有滋有味的猪肚两吃 • 淮山炖猪肚 • 爆炒肚丝 亲手制作Homemade • 自制薄饼

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食尚旅游Gourmet Travel 九降风吹出美味柿饼 食尚热爆Inspired 花团锦簇 旅·影Roving Lenses 看那火车穿过菜市场的瞬间 食物笔记The Food Diary • 情系娘惹菜 • Dcova 食话食说 Frankly Speaking 那是一条悲情的火龙 生活小窍门Household Tips 生活小妙方 漫画时光Comics Corner

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推广食谱 Advertrecipes

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KCT • 迷你冰皮白莲草莓月饼 • 迷你冰皮煎蕊红豆月饼

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Polleney • 伍仁菜燕月饼

Authentic Spanish Flavours NGEE ANN CITY TAKASHIMAYA S.C. SINGAPORE SERENITY SPANISH RESTAURANT 391 Orchard Road, #05-32 Ngee Ann City Takashimaya S.C., Singapore 238872 Reservation Tel: +65 6235 9989 Open Daily 11.30am to 10pm

VIVOCITY HARBOURFRONT - SINGAPORE SERENITY SPANISH BAR & RESTAURANT No 1 Harbourfront Walk, #01-98/99 VivoCity Singapore 098585 Reservation Tel: +65 6376 8185 Open: Sunday to Tuesday 11.00 am to 11.00 pm Wednesday to Saturday & Eve of Public Holiday 11 am to 12 midnight

SANUR - INDONESIA SERENITY SPANISH BAR & RESTAURANT Jln By Pass Ngurah Rai 27A Sanur 80228, Bali, Indonesia Reservation Tel: +62 361 284 381 Open Daily 11.00am to 11pm

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厨师食谱Chef’s Recipes Sweet Fervour • Chocolate Raspberries • White Chocolate Mousse 专题Feature Celebrating Singapore in Swiss Style • Wienerli Porridge • Roasted and Smoked Duck Rice • Fried Rice Huber-style 快乐厨房Happy Kitchen Kids Learn Through Activities • Cute Kitty Biscuits • Teddy Bear Burger with Pumpkin Buns 厨房料理Ingredients Algal Treats • Crispy Seaweed Cookies 食尚旅游Gourmet Travel Wake Up To Gourmet Harbour 市场快讯What’s in Store 订阅表格Subscription

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食尚品味 Gourmet Living

Food Consultants

Senior Writers

Contributors

胡玮伦 Katherine Oh katherine@gourmetimp.com

黄清标，杨清亮，曾妈妈，蔡高晋，河马妈妈，杨静宜， 黄淑萍，洪秀文，晓皓，陈碧芸，Chef Mandy Yeo, Chef Sebastien Cocquery-Beraud, Dennis Yap, Freepik.com, Grace Ong, Janice Teo, Jareen Lim, Julia Tan, Patsy Yama, Regine Loy, Theresa Wai

傅丽爱 Jesslyn Poh jess@gourmetimp.com

黄清标 Huang Ching Biao 霍铭田 Fok Wing Tin 好友厨业公会(新加坡)

Senior Graphic Designer

Editorial

Graphic Designer

Editors 张君珠 Jean Cheung jean@gourmetimp.com

Photography

克豪 L. Kerhaw kerhaw@gourmetimp.com

吴丽碧 Libby Goh

张伟 Zhang Wei

Lim Hee Peng, Ian Jeimz

Circulation Manager Joyce Thian

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diningout餐饮新讯

Neon Pigeon

MEATliquor

The buzz of diners and tipplers on a Monday evening is an indication of the popularity of this hip joint.

The atmosphere, reminiscent of a Blade Runner’s film set, sets the mood for an izakaya-style menu where six to eight small dishes can be shared between two. The must-try roasted bone marrow ($19/$36) is showered with furikake (a dry mix of ground fish, chopped seaweed and sesame seeds) that lends an umami to this decadent dish. Another recommendation is its flavourful miso black cod ($10; pictured) – a hearty serving of the fish with smoked dashi and seaweed.

There is much to rejoice for Singapore’s community of burger lovers because this popular London burger joint has opened its first international outpost in Singapore. Besides offering its potent cocktails and legendary burgers, such as the Dead Hippie ($22; its take on a Big Mac) and Dirty Chicken Burger ($18), the burger institution has also introduced a few Asian flavours, such as the Sambal Fries ($10) and Sambal Wings ($15). Cofounder Yianni Papoutsis personally likes and recommends the gunpowder softshell crab ($14) where the Cajun-spiced crustacean is fried and served with a pot of chilli sauce on the side.

99 Duxton Road, Tel: 6221 5343

1 Keong Saik Road, #01-03, Tel: 6222 3623

乐聚于The Carvery

Ocean Restaurant by Cat Cora Relish the magnificent underwater view of the ocean habitat while savouring the new five-course menu ($168) that features a variety of sustainable ocean catch and regionally sourced produce. Start with an amuse-bouche of fresh oyster with passionfruit and watermelon salsa before going for charred corn soup with beignet of blue swimmer crab and bacon crumble followed by a sustainable fish from New Zealand with chorizo and smoked potato. End the meal with textures of chocolate – the rocky grand cru chocolate encompassing bitter chocolate rock and passionfruit creme.

8 Sentosa Gateway, Level B1M SEA Aquarium, Tel: 6577 6688

食尚品味 GL 6

今年6月新开张的The Carvery为大家带来一场场美食飨宴。自 助午餐$38，从中午12点至下午3点。自助晚餐$52(星期日至星 期四)或$62(星期五与星期六)，从下午6点至晚上10点。 风味一绝的牛肋排成为了全场的瞩目焦点，可搭配英国马尔顿 海盐、红酒汁或鳀鱼牛油一起食用。做法讲究的烤纽西兰羊 腿，采用了盐、胡椒粉、迷迭香、白葡萄酒等腌渍入味。嫩滑 多汁的烤鸡同样叫人拍案叫绝。大厨只选用重量约1.6公斤的 鸡，并以混合香草、红萝卜、西芹等的密尔博瓦调味汁腌渍足 10小时，相当富有心思。吃烤鸡时，建议配上辣椒海盐、鸡肉 酱汁或松露牛油，相得益彰。 其他选项包括冰镇老虎虾、红酒炖牛肉、马铃薯泥、意大利玉 米饼、约克郡布丁、英式烤苹果酥等。 The Carvery Park Hotel Alexandra, 323 Alexandra Road, 电话：6828 8880

TWG Tea Salon & Boutiques From August 7 to 10, in celebration of Singapore’s 50th birthday, TWG Tea Salon & Boutiques (ION Orchard, Marina Bay Sands and Takashimaya) is offering a golden jubilee set menu ($50) in which the Hainanese chicken rice gets a luxurious makeover with French Challans chicken thigh served with rice infused with yellow tea buds along with a tea-infused citrus chilli sauce. Dessert is a white chocolate and lemon entremet layered with tea-infused strawberry marmalade. The two-course meal is paired either with the iced Jubilee Tea or the hot Legacy Tea, both specially curated for the jubilee celebration.

意大利半自助餐 每逢星期六或假日中午12点至下午3点，Pontini的大厨 Daniele Sarno 与团队为你呈献全新的意大利半自助餐(Italian Semi Lunch Buffet)，成人$58／儿童$29，带你经历一场味蕾 的旅行。 自助餐台上的菜式缤纷多元。在芝士区，你可选择布拉塔、马 苏里拉、塔莱焦等。还提供果酱、果仁和蜜糖來搭配不同芝 士，別有一番风味！绕去鹅肝酱区，厨师团队现场为你准备香 煎鹅肝。将鹅肝搭配无花果酱和老陈醋，锦上添花。 看看桌面上的菜单。你可以根据自己的喜好，选取配料如洋 蓟、火腿、黑橄榄、蘑菇等，让大厨为你制作最独特的意大利 风味披萨。在烤肉的角落，风味烤春鸡在慢慢转动，慢慢的就 香气四溢了。不妨也试一试托斯卡纳风格香草海鲜汤或香烤纽 西兰羊排配迷迭香汁，都会带给你一个不小的惊喜！ Pontini Grand Copthorne Waterfront Hotel 392 Havelock Road, 电话：6233 1100

1933 BreadTalk group’s latest concept is a throwback to colonial Singapore with its vintage-chic ambience.

The 80-seater, occupying two storeys, serves mostly Anglo-Chinese, Hainanese food and local favourites, such as the grilled pork loin ($28.90; pictured) accompanied by sautéed potato in olive oil along with a choice of Hainanese sweet sauce, black pepper sauce or mushroom sauce. Diners, who lap up the curry chicken at Toast Box (BreadTalk’s other concept), would say yes to its Nanyang Curry Chicken ($14.90) which is served in a crusty bread bowl here.

15 Stamford Road, #01-83 Galleria, Capitol Piazza, Tel: 6384 3660

食尚品味 GL 8

Bibigo Do not let the red, hot braised mackerel in spicy sauce ($26) fool you into thinking that it is super spicy. In fact, the sauce is sweet with just a bit of fiery punch to match the fish, leek and radish, giving this dish a one-of-a-kind taste which was voted best in the UK outlet of this casual Korean eatery. Its Singapore outlets have also gathered other popular dishes from its foreign counterparts, such as the grilled pork belly ($22; voted best in Japan) and the seafood pancake ($14; global best appetiser).

3 Temasek Boulevard, #B1-107 Suntec City Mall 252 North Bridge Road, #B1-74 Raffles City Shopping Centre Tel: 6336 4745

Lighthouse Bistro Serving mainly members of the Singapore Maritime Officers’ Union since 2003, a complete interior and menu overhaul has rebranded this establishment into a contemporary restaurant. The menu still reflects its maritime identity with appetiser such as the Fishermen’s Board ($18) – a platter of Atlantic prawns, calamari, black mussels and deepfried dory chunks. Its Salmon’s Milk Bath, comprising poached salmon in a milky broth with homely flavours of ginger, bok choy and enoki, is a comfort to savour. Highly recommended is its North American scallops ($15) where the tom yum and cauliflower purée is a winner!

75 Jellicoe Road, #01-00 Wavelink Building, Tel: 6390 1699

Brasserie Les Saveurs New chef de cuisine Thomas Cruise has taken the helm at this contemporary French restaurant, presenting an all-new menu that showcases his culinary experience of over 10 years.

His creations are all beautifully plated like works of art. His duck foie gras ($28), delicately prepared au torchon (cooking food wrapped in a cloth) which retains all the fat within, is a delight to savour with the buttered brioche, schnappsmarinated peaches and roasted pistachios. His grilled milkfed lamb cutlets ($46) are also exceptional with bell pepper ragout, polenta galette and Provençal olive sauce. Another recommendation is his robust and velvety lobster bisque ($26) with fresh crabmeat sitting centre stage.

29 Tanglin Road, St. Regis, Tel: 6506 6866

Tin Hill Social Not to be mistaken with another location that is further from Bukit Timah (which is Tin Hill in Malay) Road, this restaurant and bar nestled among the green, stables and fitness schools is a stone’s throw from the main road. Expect a bit of Mediterranean flavours from the Spanish chef, with Western comfort food such as the Baked Gypsy Eggs ($15.50) and the seafood stew of black cod, prawns, clams and squid ($30). A must-try is its hay-smoked pork ribs ($26; pictured) where the farm-field aroma of smoking hay imbues the meat with a pastoral flavour.

100 Turf Club Road, Horse City, Tel: 6466 0966

Muthu’s Curry Singapore’s iconic Indian restaurant is commemorating its 46th year with a Mannuvasanai (Tamil for “fragrance from the land”) menu that features signature and authentic Chettinad dishes. This particular style of South Indian cooking is prepared by a Chettinad native and is available till October 31. Using a large banana leaf as your “plate”, feast on dishes of palateawakening banana shoots, invigorating white kidney beans and lady’s fingers, addictive shallow-fried unripened bananas, peppery chicken and piquant mackerel fillets – a total of five dishes from this special heritage menu ($32 for two).

Chuan Wang Ji Raising the heat on East Coast Road is a new 90-seater upscale Szechuan restaurant. With a chef from Chongqing helming the kitchen, diners can be assured of a traditional Szechuan cuisine spanning flavours from sour, hot, sweet, pungent, bitter, aromatic to salty in varying intensity. Whet the appetite with its popular hot and sour fern root noodles ($8.80). Its stir-fried crab with fragrant Szechuan chilli is bound to give the Singapore chilli crab a run for the money with its unique spicy, peppery taste.

171 East Coast Road, #01-02 Santa Grand Hotel, Tel: 6440 0497

138 Race Course Road, #01-01, Tel: 6392 1722

Violet Herbs Be greeted by elegant hues of purple at this semi-fine dining restaurant which offers quality modern European cuisine that would not break the bank.

Herbs play a prominent role in the menu such as the rosemary in the roasted lamb rump ($32) that tenderises the meat and infuses it with the herbal perfume, and the Wagyu beef cheeks ($32) cooked sous vide for 48 hours together with rosemary, parsnips and fennel. Try its marinated (in a black miso and beetroot purée for a day) red miso cod ($33; pictured) and you will understand why this dish is a crowd-favourite.

81 Tras Street, Tel: 6221 3988

食尚品味 GL 10

Mitzo This swanky Chinese restaurant offers familiar Cantonese flavours executed with a modern flair, such as its crispy roast pork belly ($18) and special barbecued pork ($18), along with an eclectic mix of imaginative cocktails (think Pu-er tea, gin, rum, chrysanthemum, gula melaka, shiso leaves and the likes).

A must-try is the oven-baked Chilean sea bass ($36) with its sweet flesh nicely balanced with lemongrass, chilli and spices.

A satisfying end will be the chilled avocado milkshake served with fried sesame dumpling ($12) where a bite will fill your mouth with a warm chocolate liqueur.

270 Orchard Road, Level 4 Grand Park Orchard, Tel: 6603 8855

Axis Bar and Lounge Durian lovers desiring to enjoy the king of the fruits in manners entirely different from a direct assault, can head for a durianinspired afternoon tea at this lounge bar where they can savour durians presented in various styles. Available for August at $42 per person, the tempting delights include D24 durian tea cake, durian crème brûlée, durian scones and gula melaka durian soufflé roll. Refresh your palate between bites with the lemongrass barley jello or start with a savoury myriad of canapés, such as poached chicken roulade with chilli and ginger, fried carrot cake and beef rendang pot pie amongst many others, before your durian assault.

5 Raffles Avenue, Level 4 Mandarin Oriental, Tel: 6885 3500

Sum Yi Tai Patrons now have more reasons to linger in this four-storey shophouse with the opening of the Dining Club on the second level. The ground level bar and private rooftop bar offers tasty Chinese tapas but the posher Dining Club features a medley of Cantonese classics with some given a refreshing touch, such as the crispy fried salmon skin with salted egg yolk and lime zest ($12) and the wok-fried sweet and sour pork with lychee ($26). A great recommendation is the pan-fried minced pork with crispy salted fish ($28) where salted fish bits are drizzled on the juicy pork patties.

25 Boon Tat Street, Tel: 6221 3665

Copper The ground level bar with its steampunk-esque theme offers a gin-heavy cocktail menu while the living room-styled 20-seater restaurant on the second level has recently launched a lunch menu. To start, go for the pierogi ($18) which are dumplings stuffed with potatoes and cheese, and served with a beef broth.

This Eastern European dish is not commonly found in Singapore.

A good pasta choice will be the mouthwatering duck confit raviolo ($16/$28) in a Jerusalem artichoke sauce and duck jus.

The Moroccan-style lamb stew with couscous ($45) will delight diners who like a very earthy stew with some lovely spices.

10 Jiak Chuan Road, Tel: 6222 5565

Nanta BBQ

Luxe Singapore

Cheese lovers can never complain of too much cheese at this modern Korean eatery where they will find melted mozzarella in many of its popular dishes, such as its cheese pork spare rib set ($55/$58), cheese boneless chicken BBQ ($46) and cheese tok-bokki ($18). A unique dish to try is its carbonara tok-bokki ($18; pictured) – an Italian twist to the traditional spicy rice cake snack. All these dishes sure add variety to the usual BBQ sets of beef, black pork, smoked duck or tiger prawns.

This casual diner has a Scandinavian feel with Nordic wooden furniture set in a bright, airy interior. Known in Sydney for its artisanal bakes and gourmet roasted coffee, the Luxe group’s first overseas foray focuses on modern Australian fare with a nod to the head chef’s Asian roots.

The chef favours tropical ingredients and produce from around the region but her sauces are out of this world, such as the XO sauce that gives the grilled octopus ($21; pictured) a spicy lift and the rojak flower butter sauce that lends a tanginess to the grilled barramundi ($36).

175 Thomson Road, #01-175 Goldhill Centre, Tel: 6258 1391

1 Keong Saik Road, #01-04, Tel: 6221 5615 食尚品味 GL 11

ParaThai You will be the one weeping if you do not devour the “Crying Tiger” BBQ Beef Steak ($16.90) quickly enough as you will miss out on its juicy yumminess with a little of the hot dripping fat. It is meant to be eaten immediately after being grilled slowly till rare. But there are many Thai dishes you can slowly enjoy at this mid-priced restaurant.

These include the well-balanced tom yum goong ($19.90) and the tasty stir-fried minced pork with basil leaves ($11.90). Its assorted vegetable tempura and grilled sea prawn served with shrimp paste and shredded mango sauce ($19.90) is highly recommended. The batter is heavier than Japanese tempura but it is so deftly fried that it has enough snap to the bite before your teeth get to the soft vegetables within.

11 Tanjong Katong Road, #02-23 OneKM, Tel: 6702 2541

今年新意 迷你冰皮柚子巧克力月饼 锁定四川阁的瞩目焦点——迷你冰皮柚子巧克力月 饼($62/8个)。清新的柚子和浓郁的巧克力巧妙搭配 出天衣无缝的口感，让人陶醉其中。今年依然保留 往年深受食客喜爱的迷你冰皮蔗酒葡萄干巧克力月 饼($63/8个)、迷你冰皮百利巧克力月饼($63/8个) 与迷你冰皮香槟巧克力月饼($64/8个)。 烘皮月饼则有伍仁白莲蓉月饼($67/4个)、松子白莲 蓉月饼($65/4个)、桃形单黄夏果白莲蓉月饼($67/ 4个)等。 销售日期从8月8日至9月27日。 四川阁Fairmont Singapore 80 Bras Basah Road, 电话：6338 8785

Kuishin Bo Besides offering familiar favourites like sushi, sashimi, teppanyaki, paper hot pot and fried stuff, this Japanese buffet restaurant is marking its return to Suntec City with delicacies from Kyushu and Okinawa (till September 27), kicking off its quarterly thematic food fairs which will showcase highlights from different regions in Japan. Try the chinbin, a traditional Okinawan-style crepe made from brown sugar. The mozuku, an Okinawan seaweed usually served with vinegar, is perfect as an appetiser. Also, do not miss its comforting ginseng scallop porridge and its irresistible peanut and red bean mochi.

3 Temasek Boulevard, #03-334 Suntec City (North Wing, Tower 2), Tel: 6341 9200 食尚品味 GL 12

复古情怀中细品潮州月饼 乐宫倾心打造传统大饼系列，为这节日带来怀旧气 息。潮式豆蓉大饼($48/1个)、潮式红豆冬蓉大饼 ($48/1个)及经典六黄莲蓉大饼($68/1个)是月下精 致小点。 另外还有乐宫单黄金芋($68/4个)、乐宫金芋($64/ 4个)、冰皮柚子韩国米酒($64/8 个)等。 乐宫Grand Park City Hall 10 Coleman Street, 电话：6432 5555

mid-autumnfestival中秋节

甜甜的月饼裹幸福 请你细细品味 招牌猫山王榴 中秋送礼佳选

新款月饼与你迎中秋 又到一年中秋时。从8月27日起至9月27日， 新故乡酒楼为大家带来新研发的月饼，比如桂 花蜜伍仁烘皮月饼($58/4个)、日本紫薯莲蓉 夏果冰皮月饼($52/6个)及咖啡白莲蓉朗姆酒 葡萄巧克力冰皮月饼($52/6个)。

月饼

即日起至9月27日，泛太平洋酒 店海天楼推出一系列月饼，售价 从$59.90起。冰皮猫山王榴梿月 饼的馅料饱满，满足榴梿爱好者 的期待。其他选项是传统伍仁月 饼、双黄白莲蓉月饼、单黄白莲 蓉月饼、单黄金翡翠月饼、夏果 白莲蓉月饼及黑芝麻蓉月饼，相 信总有一款会是你所喜欢的。

此次，为欢庆新加坡建国50周年，饼盒印有国 花卓锦·万代兰。 新故乡酒楼Holiday Inn Singapore Atrium 317 Outram Road, 电话：6731 7173

海天楼Pan Pacific Singapore 7 Raffles Boulevard, Marina Square, 电话：6826 8240

芳香松露月饼 带给你尊贵享受 从8月21日起至9月27日， 万豪轩推出4款新品，包括 黑松露烤栗子腊鸭单黄烘皮 月饼($78/4个)、墨西哥辣 椒与鸡肉干烘皮月饼($62/ 4个)、酸梅葡萄牙蛋奶桔子 冰皮月饼($60/8个)与马来 拉茶巧克力珍珠冰皮月饼 ($60/8个)。 采用黑松露、腊鸭、甜栗、咸蛋黄及低糖白莲蓉融合成内馅的黑松 露烤栗子腊鸭单黄月饼口感新奇，散发奢华气息。 万豪轩Singapore Marriott Tang Plaza Hotel 320 Orchard Road, 电话：6831 4708

热带水果香料 展现独特风味

果仁糖山核桃月饼 中秋新食尚 从8月19日至9月27日，文华东方酒店中餐馆樱桃 园为你呈献上好的月饼。果仁糖山核桃烘皮月饼 ($68/4个)成为了本季最亮眼的焦点。香甜酥脆的 果仁搭配幼滑的莲蓉入馅，迸发极致的味道。另外 还有双黄低糖白莲烘皮月饼($68/4个)、雪炭冰皮 松油蛋黄莲蓉月饼($66/8个)等。 樱桃园Mandarin Oriental 5 Raffles Avenue, Marina Square 电话：6885 3081

转眼，中秋将至，良木园新推出热 带双王($45/2个)。光听这名字就 让人跃跃欲试！分别是D24榴梿白 莲蓉烘皮月饼与菠萝蜜白莲蓉烘皮 月饼。 还有新研制的凤梨柠檬草与樱桃冰 皮月饼($54/4个)。外层，绿和黄渲 染出艺术美感。销售日期从8月16 日至9月27日。 Goodwood Park Hotel Singapore 22 Scotts Road 电话：6730 1867 / 1868

食尚品味 GL 13

四种口味的缤纷色彩 月圆节，月饼必不可少。翡翠将带来 一抹绚丽的色彩。缤纷迷你冰皮月饼 ($32/4个)的口味分别是香浓咸焦糖月 饼、天然海盐黑巧克力、酸甜柚子柠 檬与鲜草莓蔓越莓。 销售日期从8月21日至9月27日。 www.crystaljade.com

也让文化艺术伸展 即日起至9月27日，满福苑推出20周年纪念精美礼盒($105)，口味包括双黄白莲 蓉、传统伍仁、枫糖上海单黄月饼与栗子红莲蓉夏果。另外还有冰皮精选茶系列 月饼($66)，口味包括伯爵茶奶酒白莲蓉、日本抹茶、乌龙黑芝麻及玫瑰开心果 白莲蓉。 值得一提的是，为庆祝新加坡洲际酒店成立20周年，月饼铁盒的设计别出心 裁，采用了本地艺术家Jacqueline Goh的插图，展示了酒店的风采。 满福苑InterContinental Singapore 80 Middle Road, 电话：6820 8519

共享团圆喜悦 今年玉楼推出的新品是绿豆甜薯白莲 蓉冰皮月饼($58/4个)，口感层次丰 富。富丽敦黄金十五月精装招牌限量 版礼盒($189)，内有巨型白莲蓉八颗 咸蛋黄烘皮月饼与14个不同口味的迷 你冰皮月饼。销售日期从8月13日至9 月27日。 玉楼The Fullerton Hotel 1 Fullerton Square, 电话：6877 8943

红酒蔓越莓与柚子香茅月饼 颠覆传统口味 文华大酒店推出的新品是迷你冰皮红 酒蔓越莓与柚子香茅月饼($56/8个)。 清新的口味，细致的口感，细细品 尝，令人久久回味。 其他不容错过的精品包括伊比利亚火 腿伍仁烘皮月饼($67/4个)、低糖夏果 白莲蓉烘皮月饼($60/4个)、迷你冰皮 绿茶与日本红豆月饼($56/8个)等。销 售日期从8月19日至9月27日。 Mandarin Orchard Singapore 333 Orchard Road 电话：6831 6320/6262

食尚品味 GL 14

传统风味月饼 崭新包装 新加坡凯煌大酒店今年推出的月饼包 括莲蓉月饼($60/4个)、单黄莲蓉月饼 ($64/4个)、双黄莲蓉月饼($68/4个) 等。若购买31盒，即可享有免费运送 至同一个地址的服务。 酒店引入创新的月饼罐，颜色选择包 括紫色、橙色和粉红色。让多姿的色 彩充盈着这个中秋佳节。 Concorde Hotel Singapore 100 Orchard Road, 电话：6739 8370

伯爵茶巧克力珍珠月饼 全新味蕾感受 中秋节即将来临，莱佛士酒店推出各式月饼。精 心炮制的冰皮伯爵茶巧克力珍珠月饼，以浓郁滋味 攻陷大众的味蕾。其他选择还有冰皮香槟巧克力月 饼、冰皮白兰地巧克力月饼、冰皮珍珠巧克力月 饼、冰皮爱尔兰咖啡月饼、双黄夏果白莲蓉月饼 等。价格从$70至$72。 Raffles Singapore 1 Beach Road, 电话：6412 1122

月饼和茶香相拥 TWG呈献一系列散发幽幽 茶香的月饼，包括Pure, Illumination, Dragon及 Celebration。 Celebration拥 有瑰丽的紫色外皮，馅料是精 致的茶香栗子慕斯融合芒果果 酱夹心白巧克力，为味蕾带來前 所未有的满足。 若购买2个月饼配Haute Couture顶级时尚系列茶叶， 售价为$70。一盒4个装售价为 $60。

老字号月饼

莲蓉馅月饼 最是经典

老字号广祥泰备有制作月饼所需的材 料和工具，包括馅料、饼模、面粉、 糕粉、板油、糖粉以及饼盒等等。广 祥泰也为大家带来一系列月饼。负有 盛名的白莲蓉烘皮月饼和伍仁烘皮月 饼，不容错过。另外还有迷你炭焙乌 龙冰皮月饼、白莲草莓冰皮月饼、煎 蕊红豆冰皮月饼等。

乌节中心假日酒店即日起接受中秋月 饼预订。若在8月31日之前预订，享有 30%的折扣。

从8月27日至9月27日，可前往广祥泰 位于芽笼的零售店和高岛屋底层2楼广 场购买。 广祥泰 63 Lor 27 Geylang, Off Sims Avenue 电话：6748 0128

有数种烘皮月饼供选择，包括四黄白 莲蓉月饼($78/4个)、双黄白莲蓉月 饼($70/4个)、单黄白莲蓉月饼($66/ 4个)及白莲蓉月饼($62/4个)，都是 精心佳作。包装盒的形状像一个晚装 手袋，花卉图案优雅围绕，限量1500 套。 Holiday Inn Singapore Orchard City Centre 11 Cavenagh Road, 电话：9298 0041

Bakerzin月饼 让你目不暇接 从8月12日至9月27日，Bakerzin 推出琳瑯满 目的月饼。迷你桃山月饼系列、喜乐同庆系 列、水果巧克力冰皮系列、芝麻冰皮系列、 帝皇榴梿冰皮系列、水果冰皮系列、甜酒冰 皮系列、迷你东方韵味系列与经典系列，展 现出各自特有魅力。 随月饼附送娘惹花图案蔓延的托特包，令人 惊喜万分！ www.bakerzin.com

桑格莉亚冰皮月饼 绚丽完美搭配 普天同庆的金禧50周年，新加坡四 季酒店中餐厅江南春新研制的新加坡 “桑格莉亚”(含酒精)迷你冰皮月饼 ($63/8个)翩翩而至。月饼以红白两色 为主色调，上部有浮雕状“SG50”， 带来视觉震撼。注入其中的就是OneNinety Bar and Terraza by Javier de las Muelas里专门配制的桑格莉 亚鸡尾酒。销售日期从8月28日至9月 27日。 江南春Four Seasons Hotel Singapore 190 Orchard Boulevard 电话：6831 7220

食尚品味 GL 15

diningfeature特色餐饮

美食美酒 一切都让人陶醉 融合贵族与民间的烹饪艺术，集传统与现代烹 饪方法为一体，以致西班牙菜交织出如此丰富 多彩，美妙绝伦的旋律。由于西班牙各地区的 地理环境、历史文化差异较大，所以不同地区 的食品风格显然有所不同。 置身狮城，你也能近距离亲近这来自异域的特 色美食，当然如果再搭配上西班牙的美酒，更 是妙不可言。步入Serenity餐馆，环顾四周， 透着一股低调的奢华之感。 这里的西班牙烤乳猪的特殊风味尤其让人着 迷。大厨曾前往西班牙取经，将传统口味发挥 到极致。选重量介于2公斤至3公斤的乳猪，再 以雪利酒、白葡萄酒、醋及香草腌渍多时，放 入焗炉慢慢焗烤，非常考验厨师的耐心与技术 的娴熟。

食尚品味 GL 16

将烤乳猪装在木制浅盘上，并使用瓷盘切割。 当盘子划过猪皮和肉，将会听到清脆的嘎嘣声 响，猪肉的汁液也随之流淌出来。按照西班牙 人的习俗，将瓷盘朝地上砸得粉碎，代表将霉 运摔掉，从此交好运。细细品尝，乳猪的皮酥 脆，肉多汁且滑嫩。目前，除了售卖全乳猪， 餐馆也推出四分之一份与半只的烤乳猪，适合 二至四人共享。 西班牙菜包含许多菜系，而且荟萃了各类海 鲜，例如西班牙大锅饭。瓦伦西亚是西班牙海 鲜饭的发祥地。当时渔民在海上受炊具等条件 限制，就把捕捉到的鱼虾等海物略剁，同粳米 一起煮。久而久之，这款海鲜饭传到了西班 牙内陆省份。Serenity现点现煮的西班牙大锅 饭向来获得食客的好评。素饭、海鲜饭、龙虾 饭、墨鱼汁饭、瓦伦西亚饭及排骨烩饭，让地 中海风味在唇舌间荡漾。

Serenity Spanish Restaurant 391 Orchard Road, #05-32, Ngee Ann City, Takashimaya S.C. 电话: 6235 9989 Serenity Spanish Bar & Restaurant #01-98/99 VivoCity, No. 1 Harbourfront Walk 电话: 6376 8185

大虾、青口贝这些长驻主角，为夹生米饭带来 浓郁海鲜的香气。店家也用藏红花为米饭染上 灿烂的金黄色，色泽更诱人。别以为墨鱼汁饭 黑乎乎的卖相不讨喜，香浓可口的米饭硬度适 中，洋溢着海洋的味道。 食尚品味 GL 17

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猪皮要焗得脆的技艺，极富经验的杨师 傅就能准确把握其中的关键点。表皮香 脆可口，脂肪极度柔软，肉瘦而不柴且 嚼劲十足，在一块肉中尝到三种口感， 确实让人感觉惊艳！搭配黄芥末酱食 用，味道更是妙不可言。他也发挥巧 思，让脆皮鸭糅合矜贵的黑松露，将广 式烧腊升级为华丽肴菜。肉质嫩滑，肥 而不腻的鸭肉渗透了浓郁的天然菌香， 其香味立即倍增，让人回味无穷。 一碗热汤，往往最能温暖心房。提起 煲汤，杨师傅同样能得心应手地施展 厨艺，演绎汤品的内涵。他透露了这 样一个秘诀，将鸡肉泡在冰水中可使 脂肪凝固，方便撇除。比如一锅虫 草花炖鸡汤，以虫草花、淮山、走 地鸡、清水等药材熬煮数小时，汤 汁清如淡茶水，却激荡出美妙和谐 的口味。 御华庭也有售卖忘不了。这种鱼生长在 清澈洁净的河水中，常吃到岸边掉下来 的风车果所以体内有带有幽幽的果香。

名厨杨清亮

杨师傅说，这种河鱼以野生的最为理想，如果是养殖河鱼

执着的耕耘者

时放入嘴里又是另一种风味。

在

则有些微苦味，略为逊色。最好辅以葱丝送进蒸笼清蒸才 能凸显鱼肉的鲜甜。把鱼鳞放入油锅里炸得金黄酥脆，这

杨师傅不仅擅长烹饪传统怀旧的菜肴，也善于创作艺术料 理。潜心钻研，在烹饪手法上博采众长，不断注入创新元

御华庭掌勺，每一个动作有条不紊，力求为宾客献

素，并以盘子为画框，展现出令人震撼的视觉美感。他新

上一道道色香味俱全的佳肴，行政总厨杨清亮(Eric Yeo)永

研发的韩式泡菜虾球，无论在选料还是切配上都十分的讲

远不停止脚步，用全部的热情追寻着目标。频频超越别人

究，必将成为盛宴的瞩目焦点。源自韩国的泡菜有浓郁的

眼中的「不可能」，他是在烹饪艺术道路上执着的耕耘者。

酸辣，交织着虾球的鲜甜，绽放出红艳色彩，不但看起来 赏心悦目，而且开胃解腻，尤其适合夏天吃。此次为庆祝

杨师傅的拿手名菜——蜜汁叉烧、脆皮烧腩肉以及黑菌脆

餐馆创立一周年纪念日，杨师傅为代言人童冰玉悉心设计

皮鸭，焕发出了别样的风情，早已征服了每位到场嘉宾的

了新口味甜品，取名为冰清玉洁。清新淡雅的色彩，富有

心，名响餐饮界。蜜汁叉烧上覆盖着一层薄薄的焦糖，一

椰子水自然清甜的爱玉冰遮哩，必将为小岛甜品增添一道

口咬下去脆脆的，有点小甜，还夹杂着软嫩五花腩肉的鲜

亮丽的风景线。任何食材落入杨师傅的手上，顿时变化多

美肉汁。必需提前一天到一周不等的时间预定才能尝到，

端，都可以幻变成独具魅力的菜肴，几乎演绎着一个典范

保证让你吃一回还会想吃第二回。切得工整的脆皮烧腩

传奇。他将这份用心，传递给食客们；而食客们，也会感

肉，拥有黄灿灿、油光光的表皮。关于调味和火候，关于

受到这一份暖暖的心意。

食尚品味 GL 18

韩式泡菜虾球 Korean-style Deep-fried Prawn Balls 用料 韩国辣椒酱20克 沙律酱150克 淡奶18克 炼奶18克 韩国泡菜50克

大虾6只，去壳 鸡蛋1个，打散 风车粉适量 油适量 海苔酥适量

Ingredients 20g Korean chilli paste 150g salad dressing 18g evaporated milk 18g condensed milk 50g kimchi

6 big prawns, shelled 1 egg, beaten some potato flour some oil some seaweed flakes

调味料 盐1/4茶匙 糖1/4茶匙

麻油1/4茶匙 胡椒粉少许

Seasoning 1/4 tsp salt 1/4 tsp sugar

1/4 tsp sesame oil a little pepper

作法 1 将韩国辣椒酱、沙律酱、淡奶及炼奶放入容器内， 再加入25克泡菜拌匀，备用。 2 用刀顺着虾背部划开，挑去泥肠，洗净后沥干 水分。 3 将虾和调味料放入容器内拌匀，依序沾上蛋液和 风车粉。 4 锅中烧热油，放入虾油炸至金黄色，捞起沥干 油分。 5 将炸好的虾球和泡菜混合物放入容器内拌匀，盛 放在盘中。 6 用其余的泡菜和海苔酥点缀即可。

Method 1 Mix Korean chilli paste, salad dressing, evaporated milk and condensed milk in a container. Then add 25g kimchi and mix well. Set aside.

2 Use knife to slit along prawn’s back. Devein, rinse and drain.

3 Place prawns and seasoning into a container.

Mix well. Coat with egg wash and potato flour sequentially.

4 Heat oil in wok. Deep-fry prawns till golden brown.

Remove and drain.

5 Put fried prawns and kimchi mixture into a container and stir well. Dish out on plate.

6 Garnish with remaining kimchi and seaweed flakes.

食尚品味 GL 19

Proudly sponsored by:

One

Grand Mandarina Turns I

Grand Mandarina wowed guests with its impeccable cuisine prepared by executive chef Eric Yeo. The restaurant’s first birthday was a night to remember

t was a memorable evening of delicious food, fun and games as Grand Mandarina, the posh Chinese finedining establishment, celebrated their first anniversary in May. Gracing the birthday party was Grand Mandarina’s ambassador Chris Tong, much to the guests’ delight.

How the MediaCorp artiste became the restaurant’s media ambassador started from a friend’s invitation to dine there.

Ever since, she has been frequenting Grand Mandarina because she loves their food and her favourite is none other than chef Yeo’s double-boiled soups. “Every dish is done to perfection and you can sense executive chef Eric Yeo’s sincerity in his cooking when you taste the food,” said Tong with a smile.

So from a loyal fan of Grand Mandarina, she eventually became the restaurant’s ambassador upon invitation. In fact, the pretty starlet took time off filming her next drama series in Malaysia and flew in especially to attend the birthday celebration.

The sophisticated restaurant has a number of signature dishes which has found favour with customers. Even famous Singapore food critic Wong Ah Yoke has praised them for their roasted delights. Absolutely irresistible is their crispy roast pork belly and honey-glazed barbecued pork loin.

Both use only premium grade pork from the US and are strategically cut to bring out the best texture.

食尚品味 GL 20

The roast pork belly is picked for its even fat distribution and unlike those elsewhere, the charred bottom bits with soft bone are all removed to reveal a super crunchy skin on top and succulent meat below. Put this block of heavenly goodness between your teeth and you literally feel the snap and bounce – with the meat bouncing in between bites (this is no exaggeration)! As for the honey-glazed barbecue pork loin, the beautiful layer of caramelised sugar and well-marinated meat have been given the thumbs up by Hong Kongers!

The other signature is the Empurau which is known as the king of the river! The Indonesians believe that this brightly coloured scaled fish brings good fortune and blessings to those who touch it. In fact, the restaurant serves wild Empurau which is known for their edible scales and tender flesh which has nuances of wild fruit. Other delectable choices include their fried soft-shell crab with curried chicken floss, roasted duck with Périgord truffle, live crabs baked with salted egg yolk cream, tofu with crabmeat and egg white in carrot and spinach broth, among many others.

The evening also saw Grand Mandarina’s CEO Alvis Thor pledging to donate 220 lunchboxes to Willing Hearts, a non-profit charity organisation that helps the needy elderly, adults and children in Singapore regardless of race and religion. The restaurant believes strongly in giving back to society and helping the needy.

mooncakerecipe月饼食谱

巧妙的心思、细腻的手工 为你献上点点心意 当

楼面服务员时，Mandy Yeo总喜欢从侧旁注

回顾当初学艺的过程，学做冰皮月饼时最充满挑

视着点心师傅推捏面皮，形成一个个褶子。呈弯梳

战，因为师父不会完全透露制法。她买了几袋粉

状的虾饺很漂亮，皮晶莹剔透，内馅隐约可见。她

料，凭着平时的观察在家练习，然而拌匀的面团

心想将来也要成为一名点心师傅，将美味的点心和

是湿乎乎的。做事向来很积极的她又继续揉了第

大家分享，也将快乐传递。

二、第三份面团，但也出现类似情况。赫然发现

因为对中式点心制作抱有浓厚的兴趣，21岁那 年，Mandy开始从事和中式点心有关的工作。 学徒生涯奠定她点心制作的基础，其后，她加入 Fairmont四川阁担任点心师傅，职业生涯长达24 年。她也曾在培训中心当烹饪导师，专教锅饼、笑 口枣、杨枝甘露、布丁等中式甜品点心。 她不时前往中国和香港与同行作技术交流，开阔眼 界。书卷多情似故人，晨昏忧乐每相亲，在她的生 活中，最离不开的就是书籍。她表示通过不断看书 能提升自我 ，汲取不同方面的知识。 她认为，想做好点心，有兴趣才是最重要的，没有 兴趣则很难长久坚持。另外，你需要一点想象力， 让你的作品焕发全新的生命力。尤其是处在这个时 代，要勇于创新，不能故步自封。比方说，现代人 越来越倡导一种健康、时尚的生活理念，为此她添 加了有机食材和养生的概念。她总能用巧心慧思 颠覆传统意象，变换出新鲜花样儿。例如传统的 糯米饭，垫上青翠的竹叶，加了蜜汁焗鳕鱼衬托， 瞬间华丽转身。又或者，她将剁碎的虾和裹上 脆浆粉的金针菇用烟肉卷起来。经油炸，金针菇好 像盛开的花，散发出耀眼、奔放的金黄色。她也在 年糕里融入抹茶、薰衣草口味，在旧有元素上赋予 时尚新意。

食尚品味 GL 22

第一份面团已达到理想的软硬度，原来要搁置醒 面。时过境迁，制作各式月饼对她而言已是驾轻 就熟的事。 每到中秋节，月光显得格外美丽动人，她最期待 泡壶普洱，一家人坐在一起聊天，剥柚子，尝着 月饼和蒸芋艿蘸白糖。想起以前为妹妹的小孩做 了无馅烘皮猪和冰皮猪，他们乐得合不拢嘴，那 是一件温馨又有趣的事儿。尽管月饼品种繁多， 她眷恋的始终是传统五仁烘月饼。她笑说，最想 吃的还有塞满香浓四黄的月饼呢！ Fairmont四川阁历年来推出的酒味巧克力冰皮月 饼，如冰皮蔗酒葡萄干巧克力月饼、冰皮香槟巧 克力月饼与冰皮百利巧克力月饼都很受欢迎。今 年新推出的口味，透着巧克力的浓香和柚子的清 香。Mandy说，柚子沁出微微的酸味，吃起来很 是清新爽口。至于冰皮面团，加了香蕉精，是比 较传统的做法。 Mandy说：“我很欣赏专注于工作的新人，你越爱 发问我越有兴趣回答你的各种提问，向你细说点 心制法，有种遇到知音的感觉。”她也提及，当 你真正热爱你的工作，工作就会变成一件让你感 到非常开心的事！

摄影： Ian Jeimz

Mandy Yeo Fairmont四川阁 点心师傅

柚子巧克力冰皮月饼 Yuzu Chocolate Snowskin Mooncakes 冰皮用料 糕粉200克，过筛 板油50克 糖粉300克 香蕉精少许 食用粉红色素适量 清水300克

Snow Skin Ingredients 200g fried glutinous rice flour, sieved 50g shortening 300g icing sugar a little banana essence some edible pink colouring 300g water

馅料 白莲蓉600克 柚子夹心巧克力20个

Filling Ingredients 600g white lotus paste 20 chocolate-coated yuzu

作法 1 将糕粉、板油和糖粉放入碗中混匀。 2 将香蕉精和色素加入清水里，然后慢慢倒入糕粉 混合物。 3 用手快速揉成光滑的粉团，分成20份的小面团。 4 将白莲蓉分成20个，分别包入柚子夹心巧克力。 5 将小面团擀成圆片，放入一份馅料并搓成圆球。 压按入撒上糕粉的饼模里，轻敲击饼模以扣出月 饼。重复此动作至完成所有材料。 6 将月饼放入冰箱冷藏即可。

Method 1 Add fried glutinous rice flour, shortening and icing sugar into a bowl. Mix well.

2 Add banana essence and colouring into water.

Then slowly pour in fried glutinous rice flour mixture.

3 Hand-knead quickly into a soft and smooth dough. Portion into 20.

4 Portion white lotus paste into 20 where each chocolate-coated yuzu will be inserted.

5 Roll small dough into a disc. Place a portion of filling then round into a ball. Press into floured mooncake mould. Lightly knock mooncake out from mould. Repeat this step to use up all ingredients.

6 Refrigerate mooncakes.

食尚品味 GL 25

mooncakerecipes月饼食谱 朋友。此次，她来到新加坡和女儿相聚，将自己数十 年的手艺传授给女儿与生活在本地的台湾同乡。第一 次见识到或是重温古老方式制作月饼，大家内心感到 特别欢喜。 蛋黄酥是纯手工糕饼，不能借助模型。层层叠叠的酥 皮裹着甜糯的乌豆沙和咸酥的蛋黄，具有一股浓郁的 香气，尤其是刚出炉热乎乎的蛋黄酥最好吃！曾妈妈 透露：“将咸蛋黄放在烤盘中，喷上少许米酒才烘烤 能起到去腥的作用。咸蛋黄的大小不一致，包裹时可 稍微加减豆沙的分量，才能做出大小一样的饼。由于 炉温不均，边角的蛋黄酥比较容易温度过高，必要时 要换边掉头。” 绿豆椪是台湾的传统月饼，利用一层油酥、一层油皮 遇热膨胀的原理而做出层次分明的饼皮。馅料是采用 绿豆沙、绞肉、红葱头、白芝麻等融合，咸甜交织。 曾妈妈说：“绿豆凸的凸字，指的是它略为鼓起的外 型。台湾人也叫它绿豆椪。椪是凸字的台语发音。烘 烤绿豆椪时不要过于心急调高温度。可以弄成两种肉 燥口味，原味或咖喱。我通常会在油酥面皮里添加咖 喱粉，让饼皮呈现天然的淡黄色。” 最让人怀念的还是纯手工制作、朴实无华的月饼，原

蛋黄酥、绿豆椪

台湾中秋的

古早味 来

自台北的曾妈妈对传统糕点制作充满着极度

的热情。她说，因为之前干妈从美国带来了一台搅拌 机送给她而展开了做饼的奇妙新里程。最初也没想到 会在高雄开了一家糕饼店，让烘焙贯穿了她每天的生 活。她的好手艺可是得到家人、身边好友及顾客的一 致赞扬。 曾妈妈退休后离职不离休，依然醉心于做饼。中秋节 前夕，她都会亲手制作一些蛋黄酥和绿豆椪送给亲戚

食尚品味 GL 26

因很简单，因为那份隐藏在月饼里的人情厚意。趁着 中秋节快到，一起来动手做饼应应景。

蛋黄酥

Salted Egg Yolk Pastries (制作24个 / make 24 pieces) 油皮面团 水手牌特级强力粉300克 水手牌超级蛋糕粉300克 糖粉60克

无盐牛油250克 盐3克 清水275克

油酥面团 水手牌超级蛋糕粉500克

无盐牛油或猪油325克

馅料 咸蛋黄24颗

米酒适量

乌豆沙500克

装饰 蛋黄3颗

黑芝麻50克

作法 1 将咸蛋黄铺在烤盘上，喷上些许米酒，放入预热摄氏 150度的烤箱烘烤12－15分钟，至咸蛋黄表面微微出 油，取出放凉。 2 制作油皮：将全部用料(清水除外)放入大盆搅拌均 匀，慢慢加入清水，搅拌至面团表面稍微光亮，松弛 约20分钟。分割成40克的小份。 3 制作油酥：将全部用料放入大盆中搅拌均匀。分割成 20克的小份。 4 将豆沙分割成25克的小份。每份包入1颗咸蛋黄， 揉圆。 5 油皮包入油酥后收口朝上，用擀面杖擀卷一次，分成 两份。将面团各别压扁后擀成圆形，包入一个豆沙 馅。重复动作至完成所有用料。 6 在饼胚表面刷上两次蛋黄液，撒黑芝麻装饰。 7 放入烤箱，以上火摄氏220度，下火摄氏200度烘烤至 表面上色。降温至摄氏150－160度，掉头换边，烤满 30－35分钟，待表面烤成金黄色泽，即可取出放凉。 Water Dough Ingredients 300g Blue Jacket Bread Flour 300g Blue Jacket Cake Flour 60g icing sugar

250g unsalted butter 3g salt 275g water

Oil Dough Ingredients 500g Blue Jacket Cake Flour 325g unsalted butter or lard Filling Ingredients 24 salted egg yolks some rice wine Garnish 3 egg yolks

500g red bean paste

50g black sesame seeds

Method 1 Place yolk on a baking tray. Spray with some rice wine. Bake in oven at 150°C for 12 to 15 minutes till yolk surface exudes oil slightly.

Remove to cool.

2 Making the water dough: Mix all ingredients (except water) well in a large bowl. Slowly add water and blend till dough surface is slightly shiny. Rest for about 20 minutes. Divide into 40g portions.

3 Making the oil dough: Blend all ingredients well in a big bowl. Divide into 20g portions.

4 Divide red bean paste into 25g portions to wrap the salted yolk. Round into balls.

5 Wrap water dough in oil dough. With mouth face up, roll once with rolling pin. Portion into 2. Flatten into circles to wrap up the filling. Repeat to use up the ingredients.

6 Brush beaten yolk twice on dough. Sprinkle with black sesame seeds to decorate.

7 Bake in oven at 220°C (top heating) and 200°C (bottom heating) till surface is coloured. Reduce to between 150°C and 160°C. Switch over to bake for 30 to 35 minutes till golden. Remove to cool. 食尚品味 GL 27

homecooking私房菜

鱼

肉味道鲜美，肉质细腻，可以用它做

出好多美食。其实，鱼肉是健康饮食的首选之 品，脂肪含量非常的少，大多数只有1至4%， 而且多为不饱和脂肪酸。 Theresa Wai喜欢吃鱼，尤其是色拉鱼、马友 鱼及石斑鱼。她经常用鱼肉代替其他的肉类食 用，鱼肚或鱼尾部位最合她意了。婚前她是一 名平面设计师，婚后她辞工专心照顾宝贝女儿 Cloris。对于母亲的家常小菜，她充满着深深的 眷念，想念时，就会煮来细细回味。她凭着不 断学习的热诚，让新的烹饪和烘焙知识丰富每 天的生活。

教你烹制

家常鱼 让我们瞧瞧厨艺了得的Theresa如何让家常鱼 萌生出另一层次的美味！香香辣辣的色拉鱼， 味酸但香味浓郁的金目鲈或甘腴鲜美的马友 鱼，绽放着各自的精彩，引人食欲。是不是也

新鲜的鱼是美味鱼料理的基础，亲自上菜市场

想给自己的餐桌来一条美味的鱼呢？

挑选鲜鱼是她相当重视的一环。她说：“用手 指按鱼身，越新鲜的鱼水分流失得越少，鱼肉

和往常一样，她都会煎制几条小鱼，与家人一

的弹性自然也越好。另外，注意观看鱼眼，眼

起当解馋的零嘴。周末时，她偶尔会约上几个

睛清澈明亮，没有凹陷，也没有血块分布而泛

好朋友来家中煲戏，没有电影院的拘谨，更重

红，表示新鲜度高。”

要的是可以加深朋友之间的感情。很多时候， 她会献上一大盘辣子鱼给朋友们尝尝鲜，体现

她透露鱼一定要干身了才可以下锅煎。不可以

的是一份诚挚的心意。邻居知道她对鱼情有独

操之过急，要转小火缓缓让鱼均匀受热煎透，

钟，出海捕鱼回来时，也会送她一些鱼获。由

再把鱼翻面。对于煎鱼的技术活儿，她也很

于鱼类本身就是肉食中最好的蛋白质来源，她

讲究，所以每次她烹煮的鱼总是让人吃得很

经常在女儿的粥里拌入仔细去骨的鱼肉。

尽兴。

辣子鱼 Spicy Crispy Fish 用料 色拉鱼4条，去鳞，去内脏 油4汤匙

指天椒10条 ，切粒 葱花适量

腌味料 盐半茶匙

调味料 蚝油2汤匙

作法 1 用厨房纸擦去鱼表面的水分。 2 在鱼的表面抹上盐，放入冰箱腌渍约20分钟。 3 锅中放入油，让油稍微温热。将鱼逐一放入油锅，不 要重叠。煎至一面微黄，翻面续煎至微黄，捞起沥干 油分。 4 将煎好的鱼盛放盘中。 5 锅中留底油，放入蚝油略炒，接着加入指天椒粒拌炒 数秒。 6 将酱汁淋在鱼面上，撒上葱花点缀即可。

Ingredients 4 Selar fishes, scaled with innards removed 4 tbsp oil 10 pieces chilli padi, diced some chopped spring onion Marinade 1/2 tsp salt

Seasoning 2 tbsp oyster sauce

Method 1 Wipe water off fish with kitchen towel.

2 Rub salt on fish surface. Refrigerate to marinate for about 20 minutes.

3 Warm up oil slightly in pan. Add fishes one by one. Do not overlap. Pan-fry till one side is slightly brown. Flip over to pan-fry till slightly brown.

Remove and drain.

4 Place pan-fried fishes on plate.

5 Retain a little oil in pan. Add oyster sauce and stir-fry briefly. Add chilli padi and stir-fry for a few seconds.

6 Drizzle sauce on fish surface. Sprinkle with chopped spring onion.

食尚品味 GL 35

bakes就爱烘焙

烘焙与美丽的邂逅

栗子巧克力蛋糕 Chestnut Chocolate Cake 食尚品味 GL 38

用料 蛋黄4个 • 细砂糖180克 • 栗子茸(罐装)240克 • 黑巧克力 80克，溶化 • 无盐牛油80克，室温软化 • 盐1/4茶匙 • 香 草精半茶匙 • 中筋面粉40克 • 自发面粉40克 • 苏打粉1/8 茶匙 • 杏仁粉70克 • 蛋白4个 • 塔塔粉1/4茶匙 装饰 鲜奶油100克，打发 • 栗子茸(罐装)150克 • 草莓适量， 切半 作法 1 将蛋黄和90克细砂糖打发至松白，加入栗子茸，以中 速搅拌均匀。 2 加入溶化的巧克力、牛油、盐及香草精，拌匀。再拌入 筛过的面粉、苏打粉及杏仁粉，拌匀成面糊。 3 将蛋白和塔塔粉打发至湿性发泡，加入其余细砂糖， 继续打发至硬性发泡，拌入面糊中，搅拌均匀。 4 将面糊倒入铺上油纸的7寸四方形烤盘，铺平。 5 移入预热烤箱以摄氏180度烘烤约50分钟。取出，待 冷却。 6 将打发的鲜奶油和栗子茸拌匀，涂抹在蛋糕上，以草 莓块装饰即可。 Ingredients 4 egg yolks • 180g castor sugar • 240g chestnut purée (canned) • 80g dark chocolate, melted • 80g unsalted butter, softened at room temperature • 1/4 tsp salt • 1/2 tsp vanilla essence • 40g plain flour • 40g self-raising flour • 1/8 tsp bicarbonate of soda • 70g ground almond • 4 egg whites • 1/4 tsp cream of tartar Garnish 100g fresh cream, whipped • 150g chestnut purée (canned) • some strawberries, halved Method 1 Beat yolks and 90g castor sugar till pale and creamy. Stir in chestnut purée and beat over medium heat till well combined.

2 Stir in melted chocolate, butter, salt and vanilla essence. Add sifted flours, bicarbonate of soda and ground almond. Mix into a batter.

3 Whisk egg whites and cream of tartar till soft peaks form. Add remaining castor sugar and continue beat till stiff peaks form. Fold into batter and mix well.

4 Spread batter into a lined 7-inch square cake tin.

Spread evenly.

5 Bake in preheated oven at 180°C for about 50 minutes. Remove to cool.

6 Combine whipped cream with chestnut purée.

Spread on top of the cake and decorate with strawberries.

秋

天是栗子丰收的季节，松鼠也跟着忙碌了起来，

在落叶堆里捡拾掉落的栗子储存过冬。将栗子茸与巧克 力拌和，彼此在初次的相遇挥发隐约细致的香气。看惯 了浓妆艳抹，素颜就更加显得亲切。涂抹在蛋糕上层的 栗子奶油，稍带一点儿甜味，浅浅的褐色像丛林里的落 叶，高雅而不高调、内敛而非喧哗。这是瑞士经典中另 一种余味 。

蔡高晋，拥有二十多年的烘焙经验，加上从海外如澳洲所累 积的烘焙经验，并在技巧上加以改进和创新，层出不穷的变 化使得每一个制品都别具特色。一向致力于开发新的食谱， 曾出版过二十几本烘焙食谱。出自他手中的经典蛋糕如提拉 米苏、欧贝拉、黑森林蛋糕被传为佳话。他认为透過互相交 流、切磋时，才使彼此进步。在技艺的传承上，他有着更多 的热切期待。

食尚品味 GL 39

goodthingscomeinpairs好食成双

好

食成双！这一

次，Regine Loy要传授你 「美味猪肚秘籍」。­通常

用一半的猪肚就能煮一餐 的汤，其余的则可以考虑 煮成另一道菜。气温骤 降时，来碗温热的淮山炖 猪肚暖胃正是时候。虽说 爆炒肚丝是家常菜，但 吃起来有筋道，越嚼越有 味儿。

有滋有味的猪肚两吃 她透露处理猪肚的方法。 先用清水将猪肚洗净，并 用刀刮去油脂。将猪肚的 内部朝外，用1汤匙盐、1 汤匙白醋和1汤匙面粉反复 揉捏表面和内部，才用清 水冲洗。再重复此步骤两 次。紧接着，将猪肚投入 加入数片老姜和少许绍兴 酒的沸水锅中煮5分钟。 最后，用清水漂净。

食尚品味 GL 46

淮山炖猪肚 Pig Maw Stew with Chinese Yam 用料 甘榜全鸡腿2个，去皮斩块 • 猪肚半个，切片 • 红枣6 个 • 枸杞子8粒 • 干贝30克 • 红萝卜1根，削皮切块 • 鲜淮山150克，削皮切块 • 蘑菇6个 • 胡椒粒1茶匙， 拍碎 • 沸水600毫升 调味料 盐半茶匙 作法 1 将鸡块川烫。捞起后冲洗干净，沥水。 2 将鸡块、猪肚片、红枣、枸杞子、干贝、红萝卜 块、鲜淮山块、蘑菇和胡椒粒放入炖盅内。 3 接着注入沸水(水需盖过材料)，用一张防油纸封 口或盖上密封较好的顶盖以防止汤水蒸发。 4 将炖盅移入蒸锅内，盖紧锅盖，以小火隔水炖 2小时。加盐调味即可。

Ingredients 2 whole kampong chicken thigh, peeled and chunked • 1/2 pig maw, sliced • 6 red dates • 8 wolfberries • 30g dried scallops • 1 carrot, peeled and cut into pieces • 150g fresh Chinese yam (huai shan), peeled and cut into pieces • 6 button mushrooms • 1 tsp peppercorns, crushed • 600ml boiling water Seasoning 1/2 tsp salt Method 1 Blanch chicken then rinse and drain.

2 Put chicken, pig maw, red dates, wolfberries, dried scallops, carrot, Chinese yam, button mushrooms and peppercorn into a stewpot.

3 Pour in boiling water to submerge the ingredients.

Seal opening with greaseproof paper or cover with a leakproof lid to prevent the loss of the evaporating soup.

4 Place stewpot into a steaming pot. Close lid tightly and stew over low heat for two hours. Season with salt.

爆炒肚丝 Stir-fried Shredded Pig Maw in Chilli 用料 油2汤匙 • 姜茸半汤匙 • 蒜茸1汤匙 • 虾米20克，浸 软剁碎 • 黑木耳20克，浸泡去蒂，切丝 • 煮熟猪肚 200克，切丝 • 指天椒碎1汤匙 • 葱花1汤匙 调味料 豆瓣酱1汤匙 • 蚝油半汤匙 • 糖1茶匙 • 绍兴酒1汤匙 作法 1 锅里烧热油，加入姜茸和蒜茸爆香。 2 接着加入虾米碎、豆瓣酱和黑木耳丝，以中火 拌炒。 3 放入猪肚丝、指天椒碎、葱花、蚝油和糖，以大 火快速翻炒，倒入绍兴酒拌匀即可。

Ingredients 2 tbsp oil • 1/2 tbsp minced ginger • 1 tbsp minced garlic • 20g dried shrimps, soaked and chopped • 20g black fungus, soaked, stemmed and shredded • 200g cooked pig maw, shredded • 1 tbsp chopped chilli padi • 1 tbsp chopped spring onion Seasoning 1 tbsp fermented bean paste • 1/2 tbsp oyster sauce • 1 tsp sugar • 1 tbsp Shaoxing wine Method 1 Heat oil in wok. Fry ginger and garlic till fragrant.

2 Add chopped dried shrimp, fermented bean paste and black fungus. Stir-fry over medium heat.

3 Add pig maw, chopped chilli padi, chopped spring onion, oyster sauce and sugar. Stir-fry quickly over high heat. Pour in Shaoxing wine and mix well.

食尚品味 GL 47

chef’srecipes厨师食谱

Chef Sebastien Cocquery-Beraud Executive Pastry Chef Fairmont Singapore & Swissôtel The Stamford

Photography: Ian Jeimz

Sweet Fervour

Chef Sebastien Cocquery-Beraud comes on board Fairmont Singapore & Swissôtel The Stamford as its executive pastry chef. He tells us more about himself and his sweet journey

“I

wasn’t a brilliant student but I found what I like to do,” confessed executive pastry chef Sebastien with a twinkle in his eye. A playful lad in his younger days, he disliked going to school. One day, his teacher made him sit down to think what he wanted to do with his life and he decided on making pastries. The sugar addict immediately succumbed to the idea of working and making sweets.

Unlike his peers at 16, he apprenticed for three weeks and did one week of normal school. He started young, and apprenticing robbed him of his teenage years as he had to work on Sundays too! It was no fun, he said, but he has never looked back then. “If it was not for pastry, I won’t be alive now,” he revealed. Such a solemn statement from the 43-year-old Frenchman.

Hailing from Nîmes, the sunny Southern coast of France famous for peaches and apricots, Sebastien moved here with his wife and 10-year-old son in the beginning of the year. He loves Singapore for its efficient infrastructure because “you can get things done really quickly here”, he said with a hint of relief in his voice.

He has worked for over 15 years in countries across Asia, namely Hong Kong, South Korea, Thailand and the Philippines. In fact, the very first assignment he did when he landed in Asia (Hong Kong at that time) was to make mooncakes. He has had an affinity for Southeast Asian ingredients, like kaffir lime leaves and coconut milk, ever since. “You cannot find these in our French food. I came with a French perspective but working in Asia has opened my mind to different spices and ingredients. It is exciting!” he said.

On who had influenced his life the most, the French pastry chef immediately named Alain Ducasse who mentored him while he was working at Spoon by Alain Ducasse at InterContinental Hong Kong. “This man made my life very difficult,” he revealed with a boisterous laugh. “I had to make things perfect, yet simple and good. He told me that making the simplest thing is the hardest and it is true! Alain Ducasse said this to me and I remembered it vividly. ‘Success is 96 per cent sweat and only 4 per cent talent’.”

He added, “Pastry chefs are very different from chefs.

Pastry making is an exact science whereas for a chef, putting some salt here and a little more tomato there may work, but if you fail in pastry, you have to start all over again!”

Now, Sebastien leads a team of 37 people and he loves it.

He sang praises of the teamwork as professional and feels that it is easy to make things happen here. He presents two recipes on the following pages, the chocolate raspberries which is his signature dessert, and white chocolate mousse which he called a team effort, almost naming it after his commis cook Qi Fang.

He was encouraging his shy pixie-haired subordinate to showcase the dessert to us. “She is very talented. Come tell them what is this, boss!” he quipped jokingly. Qi Fang was quick to refute with a straight face: “No, you are the boss!” The easy camaraderie between them was pleasing and lighthearted. It spoke volumes about how Sebastien mentors his juniors and gives them room to grow. Don’t we all wish we have bosses like that? 食尚品味 GL 63

食尚品味 GL 64

巧克力覆盆子 Chocolate Raspberries 巧克力卷用料 糖粉50克 • 低筋面粉55克 • 可可粉12克 • 蛋白50克 • 鲜奶 油50克 作法 1 混合所有粉类和蛋白，然后加入鲜奶油，放入冰箱 凝固。 2 塑造成你喜欢的形状，以摄氏150度烘烤。 覆盆子酱用料 糖140克 • 果胶5克 • 覆盆子500克 作法 1 将 一 半 的 糖 和 果 胶 混 合 。 其 余 的 糖 和 覆 盆 子 煮 几 分钟。 2 加入果胶混合物，再煮多几分钟，放入冰箱里冷藏。 覆盆子汁用料 冷冻覆盆子1公斤 • 糖215克 • 果胶5克 作法 1 将覆盆子和200克糖放入真空袋里，隔水融化。 2 过滤取出1公斤果汁。接着加入其余的糖和果胶使其 变稠。 巧克力酥饼用料 牛油200克 • 糖200克 • 杏仁粉180克 • 低筋面粉200克 • 泡打粉8克 • 可可粉40克 • 盐3克 作法 1 将用料逐一加入混匀，形成面团。 2 擀成3毫米的厚度。切割成8公分直径的圆形。烘烤摄 氏150度。 奶油巧克力覆盆子用料 覆盆子泥250克 • 鲜奶油250克 • 蛋黄200克 • 糖50克 • 黑 巧克力220克 作法 1 用以上用料制作英式蛋奶糊，淋在巧克力上。 2 放入直径8公分，高度6厘米的圆环里。

Mixed Cigarette Ingredients 50g icing sugar • 55g cake flour • 12g cocoa powder • 50g egg whites • 50g cream Method 1 Mix all the powder with egg whites followed by the cream. Refrigerate to set.

2 Shape as you want. Bake at 150°C. Raspberry Marmalade Ingredients 140g sugar • 5g pectin • 500g raspberries Method 1 Mix half of the sugar with the pectin. Cook the rest of the sugar with raspberries for a few minutes.

2 Add sugar-pectin mixture and boil for a few more minutes. Refrigerate.

Raspberry Juice Ingredients 1kg raspberries, frozen • 215g sugar • 5g pectin Method 1 Put raspberries and 200g sugar in a vacuum bag.

Put in a bain-marie till completed melted.

2 Drain naturally to obtain 1 kg clear juice. Thicken with remaining sugar and pectin.

Chocolate Crumble Ingredients 200g butter • 200g sugar • 180g almond powder • 200g cake flour • 8g baking powder • 40g cocoa powder • 3g salt Method 1 Mix ingredients one by one to form a dough.

2 Roll down to a 3mm thickness and cut with a 8cm diameter ring. Bake at 150°C. Crémeux Chocolate Raspberry Ingredients 250g raspberry purée • 250g cream • 200g egg yolks • 50g sugar • 220g dark chocolate Method 1 Make a crème anglaise to pour on the chocolate.

2 Put the crémeux in the 8cm diameter and 6mm high ring.

食尚品味 GL 65

feature专题

Photography: Lim Hee Peng

The Huber family celebrates Singapore’s 50th birthday with their homely creations

Singap re Swiss Celebrating

S

in

witzerland and Singapore have enjoyed excellent and friendly relations since the establishment of diplomatic relations in 1967. And it was six years later that Ernst Huber arrived in Singapore after working in hotels as a chef in countries such as Malta, Iran, Kenya, Malaysia and Korea. Culture shock was never an issue for the 26-year-old then because

食尚品味 GL 68

Style

he knew that he has to adjust to the new environment and not have others adjusting to him. “I learnt that if you treat people nicely as people regardless the race, gender, etc., they will treat you back equally well,” said the 68-year-old Swiss national who fell in love with soup kambing, mee goreng and satays at the old Satay Club by the sea, shortly after his arrival.

And Ernst should know better, coming from a country which, similar to Singapore, is bound by the diversity of languages and religions.

Switzerland is the only country with four national languages – German, French, Italian and Rumantsch. taKinG rOOt in sinGaPOre Having studied the art of butchery and cooking from Swiss masters, Ernst also worked in Singapore as a hotel chef before rising eventually to the position of hotel manager. As a chef and hotelier, Ernst was invited to judge at several cooking competitions and was a founding member of the Singapore Chef’s Association (SCA) in 1984, serving as its president from 1985 to 1990.

Revisiting his dream of owning a European-style butchery and delicatessen, Ernst founded Swiss Butchery in 1994 but he has since left and is now the chairman of Huber’s Butchery. “I started Swiss Butchery in 1994 because more and more people wanted European-style meat cuts, sausages and other products which were not easily available, and since I am a professional butcher and chef, I have the necessary know-how and skill to start a butchery business,” he said.

He feels that establishing the butchery concept in Singapore is appreciated by many Singaporeans who enjoy such a speciality shop.

Photos courtesy of Huber

“Me and my colleagues worked very hard to elevate the status of the chefs/cooks in Singapore. We formed the first culinary national team in 1986 and participated with great success in international competitions.

Our team is most likely the most successful national team in the last 30 years in the world of International competitions. The team was invited to the Istana by the President for its excellent achievements and successes over the years,” revealed Ernst, now the honorary president of SCA, who still helps out at the association when necessary while the younger chefs are at the helm.

Ernst, who enjoys a good chicken rice, Hokkien mee, beef kway teow and laksa, thinks himself as a good ambassador for Singapore whenever he travels overseas, often highlighting the achievements of his host country.

“Singapore is a very liveable country and I admire what this country has achieved over the years,” he said.

Business with a family-value culture He married a Singaporean and his roots with Singapore grew stronger every year, more so after the birth of his second son, Andre, who is the

executive director of Huber’s Pte Ltd and is primarily responsible for sales to the food service industry.

Apart from managing the marketing and administrative functions, Andre oversees the import of meat products.

“Me and my brother had no intention to take over the business. When my brother decided to work in the business, I felt the need to join him so that we could take it to the next level. I jumped at the chance to work with my brother whom I have a lot of respect for, so I flew back from Australia to join him,” Andre revealed. “We ended

食尚品味 GL 69

up having to start a new company named Huber’s eight years ago. It was hard but definitely very rewarding to see your customers enjoy your products.”

Ernst’s elder son Ryan is the managing director of Huber’s. After completing his education in automotive engineering in Australia, he came back to Singapore and helped his father with his business. His father was not young anymore then, and he felt compelled to continue with the effort and work his father had put in to build up the business. So instead of designing cars as a graduate with a first class honours in automotive engineering, he started to work for his father and designed the Huber’s factory and is responsible for the operations and production of Huber’s delicious sausages and hams.

“I have two loves – cars and food. I think if you have a love for the work, it is easy to do business. I’m very lucky to have had my father as my boss, my mentor and my teacher, to teach me the trade. It’s great to work in a business with a family-value culture and if I have to choose, I would do it again, exactly the same way, not differently,” said Ryan. mOre sinGaPOrean than swiss Having Swiss blood in them does not make Ryan or Andre any less Singaporean. They had a childhood similar to any typical Singaporean.

They did two and a half years of national service (NS) and their conversations are peppered with more “lah” than ”yah”.

Andre, whose favourite local food is chai tow kway, joked: “Being of mixed race, it was easy to remember us, which can be a good and bad thing.”

Ryan added, “People who didn’t know me would always be surprised when I spoke Mandarin!”

Andre continued: “I am proud of this country and what it has given

食尚品味 GL 70

to its people. Singapore is young compared to Switzerland who is over 700 years old. It will take time for the attitudes and character of people here to progress to be uniquely Singaporean.”

“I like being Singaporean, to be part of a multiracial society where we may look different, speak different second languages, or have different religions. Deep down in our hearts,

we are one and the same proud Singaporeans,” shared Ryan who is drawn to spicy food, particularly Indian-style cuisine.

Ernst concluded: “One can simply congratulate Singapore for its outstanding achievements in the first 50 years and hope that the nation and its people stay grounded for the next 50 years to ensure the continuation of a better living.”

Celebratory Recipes the huber family, who shares a common love for quality meats, is using their products to create recipes in celebration of singapore’s 50th birthday.

ryan’s porridge recipe uses the wienerli, a swiss sausage. this dish is what he grew up eating at home. “it always makes me feel right at home here in singapore,” he said. the swiss love for smallness is perfectly expressed in the swiss-German ending “li” added frequently to nouns (as in guetzli [cookies] and müesli). “li” is derived from an old German equivalent to the english word little.

andre’s creation has adapted the roast duck rice, a popular local dish, using huber’s smoked duck breast. “smoked duck breast is eaten in switzerland. the eggs in the dish are half-cooked as well which I find a lot nicer than hardboiled eggs,” he said. “i used to eat a lot of duck rice after booking out of camp during my ns days. i never felt more singaporean than in ns and i had a lot of happy memories. so adapting this dish is special for me.”

ernst cooked fried rice, huber-style. “the reason being that fried rice is eaten by everyone and it is excellent with western ingredients, particularly our homemade sausages. i used only chicken sausages which have sheep casings so that every singaporean can enjoy this dish,” he said.

Ry a

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Hu ber

维纳林香肠粥 Wienerli Porridge 用料 米半杯 • 清水4至6杯 • 维纳林香肠2条，切薄片 • 鸡蛋1个，打散 • 盐或酱青适量 • 胡椒粉适量 • 虾夷葱少许 作法 1 用流水将锅中的米洗净，沥干水分。 2 加入清水，分量依据个人喜好。4杯水煮出 稠粥，5杯水煮出5分稠的粥，6杯水煮出稀 粥。开低火。 3 将米煮约30分钟，偶尔搅拌以防止米粒粘 在锅底。 4 加入维纳林香肠片，继续煮5分钟。 5 将锅离火，加入蛋液，同时快速搅拌粥。 6 用盐或酱油和胡椒粉调味，缀以虾夷葱。

Ingredients 1/2 cup rice • 4 to 6 cups water • 2 pieces Wienerli, sliced thinly • 1 beaten egg • salt or light soya sauce to taste • pepper to taste • a few chives Method 1 Wash rice in a pot with running water then drain.

2 Add desired amount of water (4 cups for a thick porridge, 5 cups for medium or 6 cups for thin) to the pot. Heat over low heat.

3 Cook for about 30 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot.

4 Add Wienerli and cook for another 5 minutes.

5 Remove pot from heat. Add beaten egg while stirring the porridge quickly.

6 Season with salt (or light soya sauce) and pepper. Garnish with chives.

食尚品味 GL 71

An

d re b er Hu

烤烟熏鸭饭 Roasted and Smoked Duck Rice Ingredients 500ml chicken stock 200ml water 4 slices old ginger 1 tbsp dark soya sauce 3 cups rice, washed 4 eggs 600g smoked duck breast

用料 鸡汤500毫升 清水200毫升 老姜4片 酱油1汤匙 米3杯，洗过 鸡蛋4个 烟熏鸭胸肉600克

酱汁 鸡汤100毫升 酸梅酱2汤匙 酱油1汤匙 酱青1茶匙 胡椒粉半茶匙

作法 1 预热烤箱至摄氏200度。 2 取一个锅，将鸡汤、清水、姜片和酱油加 入洗过的米中。用中火焖煮约15至20分 钟。最后的5分钟，必须要盖锅盖。也可以 使用电饭锅煮饭。 3 煮沸一锅水，加入鸡蛋煮6分钟就好。立即 捞出，放入冰水中停止烹饪。 4 放置4分钟使鸡蛋冷却，剥壳。可放入酱汁 里30分钟，为鸡蛋添加味道和颜色。 5 将烟熏鸭胸肉皮面朝上置于烤盘上，烘烤8 至10分钟。鸭皮会呈现漂亮的褐色，部分 油脂会流出。 6 制作酱汁：在小锅内混匀鸡汤、酸梅酱、 酱油、酱青和胡椒粉，加热。添加一些烤 鸭的油脂。 7 将煮好的材料分别摆放在盘中，加上喜欢 的点缀即可。 食尚品味 GL 72

Sauce Ingredients 100ml chicken stock 2 tbsp plum sauce 1 tbsp dark soya sauce 1 tsp light soya sauce 1/2 tsp pepper Method 1 Preheat oven to 200°C. 2 Add chicken stock, water, old ginger and dark soya sauce to washed rice in a pot. Simmer on medium heat for about 15 to 20 minutes. Cover the pot completely for the last 5 minutes (the rice can be cooked in a rice cooker as well).

3 Boil a pot of water. Add eggs and boil for exactly 6 minutes. Transfer immediately to ice water to stop the cooking.

4 Allow about 4 minutes for eggs to cool. Then peel the shell. For the eggs to have some taste and colour, add them to the sauce for half an hour.

5 Put smoked duck breast (skin-side up) on a tray.

Bake for 8 to 10 minutes. The skin will be nicely browned and some of the fat will have melted.

6 To make the sauce: Combine chicken stock, plum sauce, dark soya sauce, light soya sauce and pepper into a small pot and heat it up.

Add some melted duck fat to the sauce after roasting the duck breast.

7 Place cooked ingredients on plates. Garnish as desired.

Ern s

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Huber炒饭

be r Hu

Fried Rice Huber-style 用料 橄榄油60克 青、红、黄灯笼椒各60克，切小块 洋葱140克，略切碎 蒜头20克，切碎 辣熏粗粒鸡肉香肠2条(200克)，切成3毫米的片 瑞士芝士鸡肉香肠2条(150克)，切成3毫米的片 巴斯马蒂香米320克，煮至熟软但仍是粒状， 放凉 调味用的盐和胡椒粉 虾夷葱20条，切成5毫米的片 芫荽叶少许 作法 1 用橄榄油将灯笼椒块炒3分钟，然后加入洋 葱碎和蒜茸。 2 加入香肠片，续炒3分钟至浅棕色。 3 加 入 米 饭 ， 用 小 火 炒 5 分 钟 ， 同 时 不 断 搅拌。 4 加入调味料调味，加入一半的虾夷葱。 5 将饭盛放在盘子上，撒上剩余的虾夷葱， 并用芫荽叶装饰即可。

Ingredients 60g olive oil 60g green, red and yellow capsicum each, cut into small cubes 140g onion, roughly chopped 20g garlic, finely chopped 2 coarse, spicy smoked chicken sausages (220g), cut into 3mm slices 2 chicken hotdogs (150g) with Swiss cheese, cut into 3mm slices 320g basmati rice, cooled after precooking till soft but still grainy salt and pepper for seasoning 20 chives, cut into 5mm slices a few coriander leaves Method 1 Heat the capsicums in olive oil for 3 minutes, then add onion and garlic.

2 Add sausages and fry for another 3 minutes till a bit brown.

3 Add rice and fry on low fire for 5 minutes while always stirring.

4 Season to taste and add half the chives.

5 Plate the rice, sprinkle with remaining chives and decorate with the coriander leaves. 食尚品味 GL 73

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高鲜蟹业海鲜贸易公司 HIGH FRESH TRADING PTE LTD 94B Jalan Senang, Singapore 418469 Tel: +65 6442 7966 • Fax: +65 6448 7016 Email: highhigh@singnet.com.sg • Website: www.highfresh.com.sg

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