Aug / Sep 2016
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食尚品味 Gourmet Living
圆 圆 月 饼 天 代 上 传 挂 情
A Celebration of Mooncakes and Togetherness
美味的开始就在快乐厨房里 8 885004 110090
A Happy Kitchen Boasts Delightful Flavours
SINGAPORE 65-67438883 • MALAYSIA 603-87519151
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餐饮新讯Dining Out 中秋节Mid-Autumn Festival 中秋寻饼香 月饼食谱Mooncake Recipes 圆月天上挂 圆饼代传情 • 迷你冰皮蔓越莓白莲蓉月饼 • 迷你冰皮柚子香脆珍珠巧克 力月饼 • 肉干伍仁白莲蓉月饼 • 黑松露烤栗子腊鸭单黄月饼 亲手制作Homemade 美味中式小吃 • 开口笑 • 煎饼果子 • 双色馒头
食尚品味 GL 2
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就爱烘焙Bakes 小田佳园的黄梨情结 • 燕麦黄梨酱能量饼 • 黄梨夹心蛋糕 食尚热爆Inspired 好吃炒饭秘笈 • 三文鱼炒饭 • 臭豆烧肉炒饭 • 虾米青葱炒饭 海外生活In Foreign Land 面包王国,满心向往 旅·影Roving Lenses 炭火美食 別有一番滋味
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食尚旅游Gourmet Travel 海上漂浮的非凡星级度假胜地 海洋赞礼号 专题Feature 厨尊 —为弱势社群注入希望暖 流 食尚活动Workshop Review 吃吃喝喝中学做菜花絮 • XO金钵虾球鲍贝 • 梅菜肉丝蒸鱼 • 蜜汁黑豚扒 食话食说Frankly Speaking 文凭与你的身价 厨房小窍门Household Tips 厨房里碰上的小问题 漫画时光Comics Corner
推广食谱 Advertrecipe 26
KCT • 迷你芒果馅冰 皮月饼
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Polleney • 苹果挞
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Original Flavour | Ginseng Flavour
Available all day! 1/4 Suckling Pig (Good for 2-3 pax to share) $88 1/2 Suckling Pig (Good for 4-6 pax to share) $168 Whole Suckling Pig (Good for 8-10 pax to share) $288
Promotion
$29
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)
per pax
Contents目录 64
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就爱烘焙Bakes Good Morning Bread! • Cranberry Milk Bread • No-Knead Crusty White Rolls 快乐厨房Happy Kitchen Enjoy with A Slurp! • Mee Jawa • Beijing-Style Bean Sauce Noodles
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食尚品味 Gourmet Living
Food Consultants
80 快乐厨房Happy Kitchen Comforting Classics • Teochew Pomfret Porridge • Lala (Clam) Bee Hoon Soup 私房菜Home Cooking Family Recipes To Bring On Some Nostalgia • Herbal Chicken Soup • Braised Duck • Stewed Trotter with Sea Cucumber and Mushrooms
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食尚活动Workshop Review Chocolatey Madness! • Molten Chocolate Cake • Chewy Brownies 市场快讯What’s in Store 订阅表格Subscription
Contributors
傅丽爱 Jesslyn Poh jess@gourmetimp.com
黄清标,吴为强,张静芬,钟润丽,蓝国强,拿督李永光, Alan Goh, Alvin See, Chef Brian Wong, Chef Judy Koh, Chef Mandy Yeo, Freepik.com, Grace Ong, Joseph Tan, Julie Tan, Koay Saw Jing, Linda Choo, Tan Yong Shen, Yan Luo
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Editorial
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克豪 L. Kerhaw kerhaw@gourmetimp.com
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亲手制作Homemade Enticing Doraemon To Tea • Jujube Dorayaki
Senior Writer
黄清标 Huang Ching Biao 霍铭田 Fok Wing Tin 好友厨业公会(新加坡) Editors 张君珠 Jean Cheung jean@gourmetimp.com
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食尚品味 GL 5
diningout餐饮新讯
Burosu Honten Diners can get a quick and satisfying fix of Hakata-style ramen at this joint where the piping-hot noodles are served through a screen direct from the kitchen. A good recommendation is its Special Ultimate Blend Ramen ($18.80) where the choice of a firmer noodle would be better with this seafood and pork bone broth combo. Diners can also choose their preferred salt and spice levels. Do not miss also its crisp pan-fried seafood gyozas ($7.80 for 5) that have fillings of crab and pork. 6 Raffles Avenue, #01-18 Marina Square, Tel: 6224 3433
吉蒂猫主题咖啡馆
江边城外烤全鱼 正宗烤鱼发源于重庆。江边城外于2005年将集腌、烤、炖三大 烹调技艺于一体的正宗烤鱼引入北京。今年6月进军新加坡, 弘扬中华饮食文化。 必点“镇店之宝”香辣味烤鱼,香味浓郁,汤红色亮。原料有 干辣椒、葱末、芝麻、黄豆及花生等。其他口味包括怪味、 酸菜味、麻辣味、鱼香味等。可以选择不同的辅菜如鱼丸、海 带、年糕、魔芋结等。 也尝尝颜色红白相间的巫溪小香肠。这是四川地区农家婚贺、 过节与待客不可或缺的美食。其他推荐还有川北凉粉、重庆小 面、宜宾凉糕与蛋煎糍粑。 江边城外 Raffles City Shopping Centre, #B1-06/07, 252 North Bridge Road
吉蒂猫胡姬花园咖啡馆在樟宜机场第3搭客大厦抵境厅开 业了。以胡姬花为主题的布置,让人仿佛置身于城市花 园。全球唯一穿戴两个蝴蝶结的吉蒂猫,更瞬即成为全 城热话。 这家咖啡馆提供彩虹沙拉、和牛仁当饭、惊喜大早餐、 墨西哥馅饼,也有冰淇淋、班兰意式奶冻、芒果慕斯蛋 糕等甜品。吉蒂猫造型的松饼、巧克力、红萝卜等,别 有童趣,是不是萌得不舍得吃呢?咖啡馆也开辟了购物 区,售卖名信片、茶叶等。 吉蒂猫胡姬花园咖啡馆Hello Kitty Orchid Garden Arrival Hall Central #01-22, Terminal 3 Singapore Changi Airport
Penang Culture In celebration of its fifth anniversary, this familystyle restaurant is updating its menu of some Penang favourites. One interesting version is the Salmon Assam Laksa ($11.95) with generous slices of Norwegian salmon crowning the noodles bathed in that all too familiar broth made using the original timeless recipe. Given a gourmet treatment with the addition of a slipper lobster and scallops, the humble Hokkien Mee morphs into the Premium Lobster & Scallop Noodles ($16.95). The complex flavours of this hearty broth never fail to satisfy the taste buds. 60 Airport Boulevard, #036-087-01 Changi Airport Terminal 2, Tel: 6546 7793
食尚品味 GL 6
龙碗滨海城
一周年回馈顾客 Anniversary 龙碗五小品 红焖大排翅 蒜子生焗大笋壳 药膳醉翁虾
超值特价套餐
黄焖玉树安心鸡 原粒鲍鱼扣豆腐兰花 梅菜鸭丝焖伊面 杨枝甘露 超值价:
每席敬送 北京鸭一只 红酒一瓶
$588
龙碗 执行总厨 梁兆丰
Aperia Mall 总店 12 Kallang Ave, Aperia Mall #02-09 Singapore 339511, 电话:6702 1588
Dragon Bowl
CANTONESE CUISINE
滨海广场分店
6 Raffles Boulevard, Marina Square #03-129A Singapore 039594, 电话:6858 1588
实里达分店
1 Seletar Road, Greenwich V #02-04, Singapore 807011, 电话:6753 1588
美味渗透到米饭中 法式和风餐馆Miam Miam 以意大利面、日式咖喱焗饭 与舒芙蕾等招牌料理得到了 食客们的喜爱和追捧。现在 菜单上新增Miam Donburi 美味盖饭,为大家带来更多 元化的选择。 精彩新品姜汁烧肉盖饭 ($15.90)值得一尝。猪里脊 肉以日本酱油和姜腌制, 之后切成一致的厚度,香煎 片刻以确保肉质保持细嫩多 汁。炙烧肺鱼片盖饭($16.90)是更健康的选择。以高温炙烧肺 鱼片。烹制过程中也使用七味粉和综合香料,增添其香气。照 烧鸡肉盖饭($14.90)使用了多汁的鸡肉块,并浇淋日式酱汁。 用料中还搭配了日式豆腐、水萝卜与黄瓜。就让一碗热气腾腾 的盖饭为你暖心暖胃! Miam Miam #02-14 Bugis Junction, 200 Victoria Street, 电话: 6837 0301
10 at Claymore From now till end September, diners can enjoy delicious marbled beef melting in their mouth at this modern bistro grill which is offering Omi Wagyu beef from Shiga prefecture in Japan. Omi beef hails from carefully selected stock cattle bred in the pristine surrounds around Lake Biwa. High-quality fattening processes lead to meats that are well marbled and soft, with tender fat and a mellow smell. It is loved by many beef connoisseurs for the clean aftertaste of its fatty meat. At 10 at Claymore, the Omi Wagyu rib eye (nearer to the shoulder side) is delicately prepared and expertly carved to be enjoyed shabushabu style with a specially prepared broth. The exquisite beef is limited to one serving per diner. Those who cannot get enough of the pure beefy goodness can have additional serving of 100g at $24 to prolong the indulgence. Apart from the shabu-shabu, diners can also feast on a hearty spread of bistro fare as well as succulent seafood on ice featuring Boston lobster, queen scallops (with roe) and fresh sashimi. Do not miss out on the award-winning Peddlers’ Famous Char Kway Teow. The dinner is specially priced at $98 for two on Wednesday, reverting to $68 per person on other days. 10 Claymore Road, Lobby Level Pan Pacific Orchard, Tel: 6831 6686
食尚品味 GL 8
Ellenborough Market Café The “Matriarch” of Peranakan cuisine marks her comeback with three dining areas refreshed in a heritage-meets-contemporary style – a main dining hall in vibrant turquoise and accented with sparkling diamond-cut glass wall features; the lilac mezzanine, complete with a restored stained-glass skylight; and a Hampton-esque dining room where the show kitchen buffet lines take centre stage. Led by executive chef Louis Tay, the buffet repertoire offers a wide international spread along with many well-loved Peranakan classics such as the ayam buah keluak, babi pongteh and stir-fried slipper lobster in black bean sauce. There are also daily specials at the carving station featuring roast beef and leg of lamb. Do not miss its braised pork belly noodles hand-pulled and prepared onsite by the restaurant’s noodle master. Diners seeking that prized “wok-hei”in their stir-fry will find it in the seafood hor fun which is certain to have them craving for more. But do save space for the à la minute muah chee made traditionally according to a family recipe. And of course, it is a sacrilege to leave without indulging in its signature durian pengat. Lunch Buffet: $52 Dinner Buffet: $62 (Monday to Thursday); $68 (Friday to Sunday, and eve and day of public holiday) High Tea Buffet: $42 (weekend and public holiday) 20 Merchant Road, Level 1 Swissôtel Merchant Court, Tel: 6239 1847
返璞归“蒸” 蒸食符合现代人对饮 食健康的追求。采用 蒸煮方式,能最大程 度保留各种食材的营 养成分。蒸好食为本 地食客引入香港最流 行的蒸汽火锅。每张 桌面都放置了一口设 计独特的蒸锅。竹 蚌、花贝、花蟹、特制咸鱼肉饼、南瓜等食材被摆放在不同颜 色的盘子上,代表蒸食所需时间。 更有创意的是蒸盘底下还有锅子用以蒸粥。可选择皮蛋排骨粥 或干贝蛤蜊海鲜粥。因为各类食材在上面蒸煮,于是精华都能 一起融入到蒸盘底下的粥里。记得留点肚子给这锅鲜香十足的 好粥! 蒸好食 68 Serangoon Garden Way, 电话: 6281 6939
广 寒 仙 子 嫦 娥 临
Office: 12 Senoko Avenue Singapore 758302 • Tel: (65) 6748 7766 • Fax: (65) 6286 5948 Retail: 61-63 Lorong 27 Geylang, off Sims Avenue, Singapore 388186 Tel: 6748 0128 • Fax: 6743 0848 Email: enquiry@kctsoya.com • Website: www.kctsoya.com
KWONG CHEONG THYE PTE LTD
泰祥 盈云 人瑞 圆气 饼把 圆饼 满呈
The buffet dinner sees a Wok-Fry station cooking your seafood like prawns, clams, mud crabs and snapper to your choice of black pepper, salted yolk, assam curry sauce, or ginger and onion sauce.
Flavours At Zhongshan Park A “Hawkerlicious” experience awaits diners at this restaurant which is introducing tantalising hawker centre’s favourites on its buffet’s daily cycles such as dry mee siam, assam fish curry, wok-fried oyster omelette, mutton rendang, cereal prawns with curry leaves and the fried seafood Hokkien Mee which is highly recommended for its slurp-worthy gooeyness that will not disappoint fans of the wet version. Loaded with prawns, squids and pork belly, the full-flavoured noodles are well-fried till the wonderful stock has seeped into them. Diners craving for more noodles can whip up their own Nonya laksa, Penang assam laksa or prawn noodles at the noodles station.
On weekends, it is a seafood frenzy with a seafood-onice counter featuring an array of freshly shucked oysters, poached tiger prawns and mussels, on top of the “Hawkerlicious” delights. Weekday – Lunch: $28, Dinner: $45 Weekend – Lunch: $45, Dinner: $49 16 Ah Hood Road, Ground Level Ramada Singapore At Zhongshan Park, Tel: 6808 6846
A classic soup, like the old cucumber with pork ribs, doubleboiled winter melon or bak ku teh, is also available to comfort the palate. At the DIY counter, diners can create their gado gado or rojak, mixing the ingredients and condiments to their heart’s content. They could also get to grill their own cuttlefish with kang kong.
Edge
古早味的潮州粥 胡姬酒店的Orchid Cafe主打的是潮州粥自助 餐。番薯粥有很好的养生保健功效。执行主厨吴 志豪选用优质泰国香米和红薯煮出米粒分明的番 薯粥。送粥的必备杂咸种类繁多,有咸鸭蛋、橄 榄菜、卤花生、肉松、脆菜心等。 首推这里的卤猪脚,卤到颜色油亮,皮质Q弹。 另外还有佐粥小菜如卤鸡脚、酱油焖鸡腿肉、洋 葱蛋、枸杞蒜瓣蔬菜等,令人回味无穷。 除此之外,主厨特备了一系列别具亚洲风情的美 食佳肴,包括咖喱鸡、叁峇虾米豇豆、亚参鱼、 炒杂菜、娘惹咸菜鸭汤、炸海鲜饺配泰式酱等。 Orchid Cafe Orchid Hotel, 1 Tras Link, 电话: 6818 6818
食尚品味 GL 10
Come Tuesdays, seafood and meat lovers can unite as one for this restaurant’s Surf & Turf dinner buffet where cleverly curated pairings of crustacean and meat are offered for unlimited servings. Chirashi fans can check out the torched Wagyu beef with salmon chirashi (pictured). Other new creations include the spicy beef bulgogi pizza with shrimps and the 24-hour braised Wagyu beef short rib with seared Hokkaido scallops. A comforting choice will be the à la minute wok-fried fish noodles with roasted pork and yellow chives. A good recommendation is the braised oxtail with sea conch where the robust flavour works well with both the meat and seafood. On top of all these exciting pairings, diners can also enjoy the usual suspects presented on ice such as Alaskan king crabs, Chilean snow crabs, queen scallops, poached bouchot mussels and seasonal oysters. Carnivores, who just want to concentrate on the meat, can just take their pick from tantalising carvings that include a whole tandoori salmon, succulent slow-roasted Wagyu rump and a hearty roasted whole baby lamb. The Surf & Turf buffet is priced at $78 per adult, inclusive of unlimited local beverages, coffee and tea. For an additional $10, diners can toast to free-flowing reds and whites. 7 Raffles Boulevard, Level 3 Pan Pacific Singapore, Tel: 6826 8240
Ollie Kitchen & Bar Besides showcasing coffees prepared from quality beans, this cosy eatery and bar also offers burgers, pastas and other Western fare as well as a few tipples or so. The dish of scallops in cream sauce ($14.90) is always good to start the ball rolling where its buttery aroma will compel one to take a bite of the juicy mollusks that will burst with flavours of freshness. The simple appetiser of smoked duck salad ($14.90) is a study in balance – the smoky meatiness of the duck and tartness of the tomatoes all come together with the sharpness of a simple vinaigrette. A vegetarian option that is just as delicious is Ollie’s vegan salad ($10.90) with mushroom slices, asparagus, tomatoes, cheese and other greens combining well to give the dish a refreshing lift. A burger lover, who used to dig the Ollie’s Classic ($14.90) starring a 180g beef patty, now has her sights set on its BBQ pork burger ($17.90; pictured). The mouthwateringly tender and juicy meat is a joy to savour with the caramelised pineapple, making this burger one of the bestsellers. The other hit at the eatery is the signature lamb rack ($27.90) with an enticing roasted fragrance that has captivated many a diner. 176 Orchard Road, #01-33M The Centrepoint, Tel: 6734 8078
Greg’s Seafood Shack Seafood lovers have a very good reason to get their hands messy at this new seafood joint where a speciality seafood broil featuring a mix of tiger prawns, littleneck clams, bluelipped mussels, snow crab legs and slipper lobster is served in a bag at $28 (500g) or $52 (1kg), with a choice of two side dishes and a free flow of fries. Get messy with your choice of cooking styles ranging from traditional favourites such as garlic butter and bouillabaisse, to Asian-inspired ones such as spicy kimchi clam broth and wok-fried with salted egg. One recommended style is the spicy black bean, chilli, garlic and ginger sauce which is great with a stout – courtesy of the adjoining outdoor Beer Tavern where diners can also dine alfresco. More than 20 beer varieties are available to wash down all that seafood. The casual 70-seater eatery also serves an array of appetisers for those who seek lighter bites. The rich and creamy Crab Toast ($30) of avocado, mayonnaise, rye toast and fresh crab is an invigorating delight while the Salmon Confit Taco ($10) excites with its combination of trout roe, mayonnaise and kimchi! Also recommended is the Hokkaido scallop carpaccio ($14) cured in a citrus-based mixture that accentuates the sweetness of the thinly sliced raw scallops. 10 Coleman Street, Grand Park City Hall, Tel: 6432 5566
麻辣火锅也是一门艺术 Tang Restaurant and Bar提供的不仅仅是丰盛美味的火锅,还营造出摩 登优雅的环境。 备受食客喜爱的养生汤,采用老母鸡、猪大骨、鱼骨、鱼肉与药材熬制8 小时以上,滋味浓郁。采用超过40种香料和药材熬制的川味麻辣火锅汤, 香辣惹味。含有大量维生素的番茄汤底也是一个不错的选择。 招牌材料有秘制生鱼片、麻辣牛肉、手工香菜猪肉丸、虾滑与绿色千层肚 等。薄如蝉翼的生鱼片展示了厨师片鱼的功力。喜欢肉类的话,不妨尝尝 精选的日本鹿儿岛五花猪肉、西班牙黑毛猪肉及日本甘鲜和牛肉。 Tang Restaurant and Bar 25 Keong Saik Road, 电话: 6222 7708
il Cielo
Cherry Garden From Mondays to Fridays, this Cantonese restaurant is incorporating monthly specialities into its five-course set lunch menu priced at $68 per diner. August sees the hearty and comforting lamb casserole bursting with flavours from slow-cooking juicy lamb morsels with bamboo shoots, fungus, Chinese mushrooms and beancurd sticks. The casserole is matched with the black garlic fragrant fried rice, steamed cod fillet with preserved mei cai vegetables and house-made tofu, as well as the cherries in nui er hong and aged kuei hua wine cocktail jelly, served with refreshing lychee sorbet. September diners can indulge in crisp-fried marinated duck stuffed with glutinous rice where the distinctive layers of poultry and rice form delicious textures and tastes, accompanied by other tantalising dishes, including a Sea Treasure with zucchini soup, tofu and silver sprouts; wokfried lobster with celery and mushrooms; soy-marinated jellyfish salad; and house-made organic black bean pudding with Japanese sesame ice cream. Executive chef Cheng Hon Chau’s specials are also available à la carte for lunch and dinner daily. 5 Raffles Avenue, Level 5 Mandarin Oriental, Tel: 6885 3500
Every meal at this rooftop Italian restaurant is a visual spectacle – courtesy of chef Riccardo Catarsi who has also unveiled a new menu that continues to evoke all the five senses of sight, smell, taste, hearing and touch. This environmentally conscious restaurant is also the first in Singapore to achieve the Marine Stewardship Council (MSC)’s Chain of Custody certification. As such, seafood dishes with the eco-label are prepared with sustainably caught seafood sources. A highly recommended new dish is the MSC-certified Hokkaido scallop with roasted mushrooms, pine nuts, bottarga mayonnaise, red radish and black truffles ($28; pictured). Savouring it is a textural adventure punctuated by bursts of delicate sweet flavour with each bite of the juicy scallop lying in a purée of celery root. Wisps of rosemary beneath the scallop shell lends the dish a delicious herbal aroma. A new pasta to try is the Maine lobster spaghetti ($39). Served simply with fresh tomatoes, Italian basil and bottarga, the sweet and beautiful crustacean sitting pretty on perfectly al dente spaghetti is a delight with each mouthful. For hungry vegetarians, the pumpkin charcoal ravioli ($24) is a tasty and satisfying choice with chickpea cream, red onion and Modena balsamic. Cod lovers should not miss the MSC-certified slow-cooked Glacier 51 toothfish. The flaky, white flesh with its high oil content is nicely matched with smoked herbs, roasted pumpkin cream, asparagus and cauliflower. The new menu also boasts must-try desserts such as the visually striking tiramisu with cappuccino gelato ($14) and a beautiful composition of macarons and strawberry ($14) that looks as good as it tastes. 581 Orchard Road, Level 24 Hilton Singapore, Tel: 6730 3395
槟城小贩美食节 怡阁酒店(York Hotel)自1986年开始举办“槟城小贩美 食节”(Penang Hawkers’Fare),今年已迈入第30 届。9月2日至18日与12月16日至翌年1月1日,欢迎你 莅临白玫瑰咖啡座(White Rose Café)参加这项盛会。 来自槟城的小贩专程来到新加坡,呈献当地最具特色的 的小吃,包括炒粿条、叻沙、卤肉、鱿鱼蕹菜、蚝煎与 粿条汤等。周日自助餐收费: 成人$29、儿童$20;周末 自助餐收费成人$33、儿童$23。 White Rose Café York Hotel, 21 Mount Elizabeth, 电话:6830 1156 食尚品味 GL 12
mid-autumnfestival中秋节
中秋寻饼香 乌鱼子月饼创新意 丹桂飘香又中秋,花好月圆人长 久。万豪轩在各种原材料当中寻 求到了完美的融合点,为你带来 全新的组合 —— 乌鱼子当归白 莲蓉烘皮月饼和陈年旧普洱茶 具($188)。长崎乌鱼子的海洋咸 味和药材的香气交织成令人惊喜 的风味。边品陈年旧普洱茶边吃 月饼,最能为这个中秋夜增添几 分雅韵。其他选项包括巧克力 布朗尼蜂巢冰皮月饼($61/8个) 和咸焦糖花生果仁糖冰皮月饼 ($61/8个)。 万豪轩 新加坡万豪董厦酒店Singapore Marriott Tang Plaza Hotel 320 Orchard Road 电话:6831 4708
打造丰富口感 新加坡文华大酒店新推出迷你冰 皮奶黄麦卢卡蜜玉米月饼($65/8 个)。咸蛋奶黄搭配玉米与麦卢 卡蜂蜜,为中秋的浓情平添最提 味的一抹惊喜!其他选项有迷你 冰皮红酒蔓越莓与柚子香茅月饼 ($65/8个)、迷你冰皮荔枝马丁尼 巧克力月饼($65/8个)、迷你冰皮 芋头月饼($65/8个)以及迷你冰皮 绿茶与日本红豆月饼($65/8个)。
限量四大美人月饼 Bakerzin应节倾情呈献经典东方四大 美人月饼($66/4个),限量发售1000 盒。分别是红枣桂圆烘皮月饼、XO酱 干贝烘皮月饼、金橘阿萨姆茶烘皮月 饼与玫瑰荔枝烘皮月饼,全都好看又 好吃。此外,也推出甜酒冰皮系列, 包括樱花香槟冰皮月饼($54/8个)和巧 克力奶油甜酒冰皮月饼($54/8个)。清 凉冰皮交织着甜美馅料,给你和家人 带来美好的享受! www.bakerzin.com
新加坡文华大酒店 Mandarin Orchard Singapore 333 Orchard Road 电话:6831 6320
带来无尽滋味享受 在中秋佳节来临之际,循众要求,四 川豆花饭庄往年备受瞩目的酥皮芋泥 月饼($58/4个)、单黄白莲蓉烘皮月 饼($54/4个)与双黄白莲蓉烘皮月饼 ($56/4个)再次登场以飨食客口腹。枫 叶核桃烘皮月饼($56/4个)为师傅的 最新力作,为传统口味带来不一样的 感觉。 PARKROYAL on Beach Road 7500 Beach Road 电话:6505 5722 TOP of UOB Plaza 80 Raffles Place, #60-01, UOB Plaza 1 电话:6535 6006 PARKROYAL on Kitchener Road 181 Kitchener Road 电话:6428 3170
食尚品味 GL 13
匠心独运好月饼 莱佛士酒店新研制的冰皮花生薄 脆威化巧克力月饼($70/8个)融 合了不同的地域风情,体现了 制作者的匠心独运。令人欣喜的 创造还包括冰皮香槟巧克力月饼 ($72/8个)、冰皮伯爵茶巧克力 珍珠月饼($70/8个)、冰皮白兰 地巧克力月饼($70/8个)以及冰 皮珍珠巧克力月饼($70/8个)。 新加坡莱佛士酒店Raffles Singapore North Bridge Road Atrium, 电话:6412 1122
制作精细的凯煌月饼 凯煌大酒店在月饼制作的每一步骤均 诚意十足。纯莲蓉烘皮月饼($52/2 个)、单黄纯莲蓉烘皮月饼($54/2 个)、双黄纯莲蓉烘皮月饼($58/2个) 以及单黄白莲蓉月饼($54/2个),均 为精心研制之成果,令人一试难忘! 精美的包装彰显了送礼品味。
▲ 宴庭崭新阵容 宴庭打破旧框框衍生出新式月饼,使 中秋佳节更具特色。粒粒红豆石榴冰 皮月饼($75/8个)、黑芝麻咸花生冰皮 月饼($75/8个)、紫番薯粒粒马蹄蓉 咸芋头冰皮月饼($75/8个)与葡萄牙奶 黄冰皮月饼($73/8个),强大的阵容齐 齐亮相!传统月饼系列则包括夏威夷 果仁低糖白莲蓉月饼($72/4个)、单黄 纯净白莲蓉月饼($76/4个)、双黄白莲 蓉月饼($79/4个)、伍仁金华火腿月饼 ($79/4个)与四黄白莲蓉月饼($108/ 4个)。 宴庭 新加坡瑞吉酒店The St. Regis Singapore 29 Tanglin Road, 电话:6341 9643
凯煌大酒店Concorde Hotel Singapore 100 Orchard Rd, 电话: 6739 8370
精美竹盒伴你度中秋 新加坡乌节市中心假日酒店呈献的 新品是桂花乌龙白莲蓉烘皮月饼 ($78/4个)与绿茶白莲蓉烘皮月饼 ($78/4个),让这个中秋充盈着淡 淡茶香。用来装这两款月饼的是造 型独特的竹盒,尽显优雅气质。另 外,还有依大家要求而归来的四黄 白莲蓉烘皮月饼($68/4个)、双黄白 莲蓉烘皮月饼($62/4个)与单黄白莲 蓉烘皮月饼($58/4个)。 新加坡乌节市中心假日酒店Holiday Inn Singapore Orchard City Centre 11 Cavenagh Road, 电话:6730 0192
品尝月饼的美味 亲手制作的月饼独一无二,因为融入了一份心意和温情。老字号广祥泰为你 提供自制月饼所需的各式材料和工具,包括上乘馅料、饼模、胶托、面粉、 糕粉、白油、糖粉以及饼盒等。 此外,广祥泰也推出一系列烘皮月饼,口味包括四黄白莲蓉($52/4个)、双黄 白莲蓉($48/4个)、单黄白莲蓉($44/4个)、白莲蓉瓜子($42/4个)、伍仁果子 ($50/4个)与桂圆姜母茶($42/4个)。冰皮月饼($42/4个)的口味则包括绿茶、 红酒蔓越莓、煎蕊红豆、蓝莓及罗汉果等。另外还有风味独特的迷你奶皇月 饼($40/8个)和迷你传统六谷粗粮月饼($40/8个)。即日起至9月15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Kwong Cheong Thye 61-63 Lorong 27 Geylang, off Sims Avenue 电话:6748 0128
吃月饼庆团圆 樟宜机场皇冠假日酒店呈献3款传统风味十足的月 饼,分别是瓜子白莲蓉烘皮月饼($62/4个)、单黄白 莲蓉烘皮月饼($65/4个)以及双黄白莲蓉烘皮月饼 ($69/4个)。另外还有3款色彩缤纷且口感丰富的冰皮 月饼,分别是荔枝利马豆与白莲蓉冰皮月饼($69/4 个)、咸焦糖黑巧克冰皮月饼($69/4个)以及香脆黑巧 克力冰皮月饼($69/4个)。 樟宜机场皇冠假日酒店Crowne Plaza Changi Airport 75 Airport Boulevard #01-01, 电话:6823 5367
四川阁新颖口味 今年的中秋节,且让Fairmont Singapore四川阁新研发的月饼为你的家人 和朋友带来美好的祝愿。迷你冰皮柚子香脆珍珠巧克力月饼($66/8个)的外 形讨喜,圆滚滚的柚子夹心巧克力则化身为天上的一轮明月,被香甜细腻的 珍珠巧克力莲蓉围绕着。粉红色的迷你冰皮蔓越莓白莲蓉月饼($66/8个)引 领月饼界的新潮流。由于莲蓉馅加了蔓越莓,带出令人意外的清新口感。 四川阁 Fairmont Singapore 80 Bras Basah Road, 电话:6338 8785
低糖清新组合 花好月圆的中秋夜快到了。新 加坡富丽敦酒店推出的新品是 低糖抹茶红豆金橘柠檬冰皮月 饼($60/4个)。从日本人气甜 点抹茶白玉丸子得到启发,饼 皮包裹着增加了金橘柠檬的抹 茶红豆馅。另一款新品是低糖 香橙巧克力冰皮月饼($60/4 个)。橙味和巧克力是意想不 到的绝配。 新加坡富丽敦酒店 The Fullerton Hotel Singapore 1 Fullerton Square 电话:6877 8178
好茶好时光 奢华茶叶品牌TWG将不同的茶 香融入月饼里,为狮城注入一 股时尚茶风。烘皮月饼分别是 Constellation、Jewel、Ruby 以及Midnight;冰皮月饼分别 是Flame、Jade、Pure以及 Illumination。细嚼之下能感受到1837 白茶、1837黑茶或蓝色莲花茶的存 在。2个月饼搭配Festive Night Tea, 售价为$70。 全岛TWG茶专卖店
食尚品味 GL 15
陶醉在这个中秋 品味月饼,共赏圆月映花影,是 人生一大美事。新故乡酒楼推出 的新品包括法国葡萄干伍仁烘皮 月饼($62/4个)、百香果加应子冰 皮月饼($56/6个)以及黑芝麻莲蓉 草莓巧克力冰皮月饼($56/6个)。 往年热销的迷你娘惹榴梿冰皮月 饼($56/6个)与红毛榴梿巧克力冰 皮月饼($56/6个)也卷土重来。 新故乡酒楼 新加坡雅庭假日酒店Holiday Inn Singapore Atrium 317 Outram Road, 电话: 6731 7173
▲ 异想天开的创作 希尔顿酒店月饼的独特之处在于在口 味上有更多姿多彩的表现。将卡夫菲 力奶油芝士蛋糕巧妙融入,或让充满 童年回忆的跳跳糖参与其中。迷你冰 皮芝士、迷你冰皮跳跳糖、迷你冰 皮百利(含有酒精)及迷你冰皮白葡萄 ($55/6个),哪款是你所钟情的? D9 Cakery 新加坡希尔顿酒店 Hilton Singapore 581 Orchard Road, Lobby Level 电话:6730 3392
▲ 果仁水果馅 中秋佳节,团团圆圆的节日氛围,当 然少不了中秋的主角——月饼。翡翠 在此次的馅芯制作中引入深受大家喜 爱的水果和果仁元素。尝尝松子荔枝 冰皮月饼($50/8个)、金翡翠瓜子冰皮 月饼($50/8个)、夏果白莲冰皮月饼 ($50/8个)与腰果蓝莓冰皮月饼($50/8 个),肯定有不一样的惊喜! www.crystaljade.com
▲ 匠心独运月饼 ▲ 小清新来袭 小月饼承载大文化。随着中秋的临近,月饼也成为市 场一大看点。良木园酒店为大家呈献了日本香柚荔枝 冰皮月饼($54/4个)、黑巧克力榛果冰皮月饼($56/4个) 与金酒凤梨冰皮月饼($56/4个)。不容错过日本香柚荔 枝冰皮月饼,汇集了香柚的清新和荔枝的甜美。果香 味融入月饼,刚好迎合现代人追求多变的需求。 良木园酒店Goodwood Park Hotel 22 Scotts Road, 电话:6730 1867
食尚品味 GL 16
每年都有新点子的满福苑带来了新口味的冰皮月饼, 与你共贺佳节。配以不同口味的内馅,包括海盐焦糖 巧克力珍珠、松露巧克力与白莲蓉; 柚子和柑橘白松 露巧克力与白莲蓉; 樱花桃子和开心果与白莲蓉; 鳄 梨和巧克力珍珠与白莲蓉($66/4个)。此外,还有双 黄白莲蓉烘皮月饼($68/4个)与单黄白莲蓉烘皮月饼 ($64/4个)。为了顺应少糖的健康趋势,保留了低糖 夏果白莲蓉烘皮月饼($64/4个)。 满福苑 新加坡洲际酒店InterContinental Singapore 80 Middle Rd, 电话: 6820 8519
创新海盐焦糖月饼 人们越来越讲究饮食养生,走低糖路线的月饼更符合现 代人追求健康的理念。樱桃园推出一系列传统风味的月 饼,包括双黄低糖白莲蓉月饼($70/4个)、单黄低糖白 莲蓉月饼($68/4个)与夏威夷果低糖白莲蓉月饼($65/4 个)。新品是单黄海盐焦糖烘皮月饼($70/4个),将东西 方美食艺术融合于一体。海盐的简单纯粹,伴随着焦糖 莲蓉的醇厚甜美,因而成为备受瞩目的焦点! 樱桃园 新加坡文华东方酒店Mandarin Oriental Singapore 5 Raffles Avenue, Marina Square, 电话:6885 3081
海天楼纯手工打造月饼 月饼象征团圆,也能表达浓浓的情意与关怀。海天楼依然 保留一直深受大家喜爱的招牌冰皮飘香猫山王榴梿月饼 ($76/4个)、双黄白莲蓉烘皮月饼($70/4个)以及单黄白莲 蓉烘皮月饼($66/4个)。除此之外,执行主厨黎东平更是花 足心思,研制出单黄绿茶蓉烘皮月饼($66/4个)和单黄黑芝 麻烘皮月饼($66/4个)。 海天楼 新加坡泛太平洋酒店Pan Pacific Singapore 7 Raffles Boulevard, 电话:6826 8240
老成昌月饼飘香 此次,甜点专家Daniel Tay为老成昌带 来传统与内容花样翻新的月饼。松子陈 皮红豆沙烘皮月饼($58/4个)、金月奶黄 馅烘皮月饼($62/4个)、蛋黄馅白莲蓉烘 皮月饼($58/4个)以及冰皮猫山王($88/9 个),都各有迷人的特色。其中,松子 陈皮红豆沙烘皮月饼取自港式传统甜品 的灵感,并融入松子和厚厚的一层咸蛋 黄,缔造完美口感。 月饼专柜: B2 Takashimaya Square / Vivocity, Level 1 Atrium / Raffles Xchange
潮州月饼传心意 金山楼精美月饼 金山楼为你悉心奉上伍仁烘皮月饼 ($72/4个)、双黄白莲蓉烘皮月饼 ($68/4个)、单黄莲蓉烘皮月饼($65/4 个)及咸豆沙烘皮月饼($60/4个),都是 中秋赠礼的最佳选择。经常吃五谷杂 粮,对于身体有着诸多方面的好处。 崇尚健康的朋友们,不妨选择健康天 然的五谷粗粮烘皮月饼($60/4个)。
每一个手工精细的月饼都体现着不朽的传 统手艺。老字号饼家泰茂栈诚意推出潮州 月饼系列。除了最经典的咸豆沙咸蛋黄月 饼($28.80/4个)或甜豆沙月饼($28.80/4 个),其他受欢迎的口味包括经典的潮州双 拼($28.80/4个)和新颖的鸳鸯咸蛋黄月饼 ($28.80/4个)。也限量推出猫山王榴梿月饼 ($39.80/4个)和芋泥咸蛋黄月饼($33.80/4 个)。
金山楼 新加坡滨海湾金沙酒店Marina Bay Sands Hotel 1 Bayfront Avenue, #01-05, Tower 2 Hotel Lobby, 电话:6688 7733
泰茂栈 唐城坊133 New Bridge Road, #01-45 电话:6604 8858 百利宫290 Orchard Road #B1-11/12 电话:6732 8858
食尚品味 GL 17
mooncakerecipes月饼食谱
圆 月 天 上 挂 圆 饼 代 传 情 食尚品味 GL 18
Mandy Yeo Fairmont Singapore 四川阁 点心师傅
迷你冰皮蔓越莓白莲蓉月饼 Cranberry Snow 冰皮用料 冰皮预拌粉150克 糖粉225克 Crisco白油20克 清水225克 香蕉香精1/4茶匙 食物色素少许
Snow Skin Ingredients 150g snowskin flour 225g icing sugar 20g Crisco shortening 225g water 1/4 tsp banana essence a little edible colouring
馅料 蔓越莓干100克,切成小块 白莲蓉馅600克
Filling Ingredients 100g dried cranberries, cut into small pieces 600g white lotus seed paste
作法 1 将冰皮预拌粉和糖粉筛入碗中。 2 在混合物中加入白油,搓揉至均匀。加入清 水、香蕉香精和色素,揉成光滑面团。 3 让冰皮面团静置30分钟。 4 将冰皮面团分割成20份,备用。 5 将蔓越莓干放入莲蓉馅里,混匀后分成20份。 6 将冰皮面团擀成圆扁状的面皮。 7 在一张面皮中央放入一份馅料,再将面皮从 边缘向中间收拢,包住馅料,捏紧收口。将 包好馅料的团子放入月饼模具中,轻轻扣出 月饼。重复步骤至完成所有用料。 8 将月饼放入冰箱冷藏。
Method 1 Sieve snowskin flour and icing sugar into a bowl. 2 Add shortening into flour and icing sugar mixture. Rub till even. Add water, banana essence and colouring, stirring to form a consistent dough. 3 Set snowskin dough aside for 30 minutes. 4 Divide snowskin dough into 20 portions and set aside. 5 Add dried cranberry into the lotus seed paste. Divide into 20 portions. 6 Roll a portion of the snowskin dough into a circle. 7 Centre a portion of the filling on the dough and gather the dough’s edges to seal the filling. Pinch to fully seal the mooncake. Press the mooncake into the mould. Tap lightly to unmould. Repeat steps to use up all ingredients. 8 Refrigerate mooncake.
在月饼模具里撒点炒过的粘米粉或粟粉,这样更易于脱模。 Sprinkle a little fried rice flour or cornflour into the mould prior to pressing in the mooncake. This will aid unmoulding.
食尚品味 GL 19
mooncakerecipes月饼食谱
食尚品味 GL 22
Executive Chinese Chef Brian Wong Singapore Marriott Tang Plaza Hotel Wan Hao Chinese Restaurant
肉干伍仁白莲蓉月饼 White Lotus Seed Paste with Chicken Bak Kwah and Assorted Nuts (制作10个 • Makes 10 pieces) 糖浆用料 糖2.5公斤 • 沸水1.2公升 • 柠檬1个半,切方块 • 黄梨800克,去皮切方块 • 山楂50克 烘皮用料 花生油70克 • 中筋面粉170克 • 蛋黄适量(刷面用) 馅料 瓜子130克 • 芝麻30克 • 核桃130克 • 松子60克 • 杏仁60克 • 夏威夷果60克 • 鸡肉干130克,切碎 • 柠檬叶2克 • 橘子肉40克 • 盐7克 • 花生油60克 • 低糖白莲蓉1公斤 作法 1 将糖放入沸水中。一旦糖完全溶解,加入柠 檬块、黄梨块和山楂焖煮4小时,直至糖汁 渐少。 2 过滤糖浆。将110克糖浆和花生油放入搅拌机 里混匀,然后慢慢加入面粉混匀,直到混合 物变成面团状。 3 将 瓜 子 、 芝 麻 、 各 种 坚 果 、 鸡 肉 干 、 柠 檬 叶、橘子肉、盐、花生油和白莲蓉放入一个 碗中,拌匀。 4 将馅料分成每个170克,搓成球状。 5 将馅料球放入35克重的面皮上,包裹起来。 将团子放入月饼模具中,压实。 6 让月饼脱模而出。表面喷少许水(避免烤的时 候月饼干裂),以摄氏250度烘烤15分钟。 7 从烤箱取出,在表面刷上一层蛋黄,放回烤 炉里烘烤10分钟。 8 从烤箱取出。待数天让月饼回油。
让月饼放上几天后就回油, 外层变得润泽。 Rest the mooncakes till the surface appears shiny.
Sugar Syrup Ingredients 2.5kg sugar • 1.2 litres boiling water • 1.5 lemon, cubed • 800g pineapple, peeled and cubed • 50g hawthorn berries Baked Skin Ingredients 70g peanut oil • 170g plain flour • some egg yolk for brushing Filling Ingredients 130g melon seeds • 30g sesame seeds • 130g walnuts • 60g pine nuts • 60g almonds • 60g macadamia nuts • 130g chicken jerky (bak kwah), chopped • 2g lemon leaves • 40g mandarin orange pulp • 7g salt • 60g peanut oil • 1kg lowsugar white lotus seed paste Method 1 Dissolve sugar in boiling water then add lemon, pineapple and hawthorn berries to simmer and reduce for 4 hours. 2 Strain the syrup. Mix 110g sugar syrup and peanut oil in the dough mixer, and add flour into the mixer slowly till the mixture becomes dough-like. 3 Mix melon seeds, sesame seeds, assorted nuts, chicken jerky, lemon leaves, mandarin orange pulp, salt, peanut oil and white lotus seed paste well in a bowl. 4 Roll filling ingredients into balls of 170g each. 5 Wrap each ball in 35g of mooncake dough then press tightly into the mooncake mould. 6 Unmould and sprinkle some water on the mooncake to prevent cracking while baking. Bake for 15 minutes at 250°C. 7 Remove from oven and brush some yolk on surface and return to bake for another 10 minutes. 8 Remove from oven to rest for a few days before serving. 食尚品味 GL 23
根据食谱分量,可做出 14到16个馃箅儿。起一次 油锅不容易,可以多做点, 然后把多余的馃箅儿密封保存, 室温下可保存一个星期。 According to the recipe, 14 to 16 crispy thin crackers can be made. It is better to make more at one go as smoking the oil for deep-frying can be a hassle. The excess crackers can be stored airtight at room temperature for one week.
食尚品味 GL 30
天
气冷了,突然就想吃煎饼果子。跟小凯说你给我弄
正宗的煎饼果子,要用绿豆面,据天津的朋友说,
来小推子,我就给你做煎饼果子吃。果然,吃是最大的动
考究的还要用到牛肉高汤,他承诺研究出来后跟我
力啊!他直接跑到Lowe’ s去买了原料,在地下室捣鼓了一
分享,在他还没研究出来之前,我发现用crepe来做
阵,竟然拿出来两个像模像样的小推子来。
山寨版煎饼果子,简直简单得不能再简单!好吃到 不能再好吃!著名的天津煎饼果子里面加的是油条,
翻出14英寸煎饼用浅锅,煎饼果子摊就开张了,嘿嘿嘿……
传到北京后多了加馃箅儿的选择。我们更喜欢馃箅
以前在街头排队买煎饼的时候,就经常认真的看人家摊煎
儿,脆脆香香的,跟绵软的煎饼果子搭在一起,特别
饼,这下算是派上用场啦!
好吃。
煎饼果子
Savoury Chinese Crepes 可丽饼原料(可做8片) 中筋面粉125克 全脂牛奶250毫升
大号鸡蛋1个 盐1/4茶匙
Crepe Ingredients (makes 8) 125g plain flour 250ml full-cream milk
箅儿用料 中筋面粉120克 盐1/4茶匙
泡打粉1茶匙 清水80毫升
Crispy Thin Cracker Ingredients 120g plain flour 1 tsp baking powder 1/4 tsp salt 80ml water
馅料 鸡蛋8个 白芝麻3汤匙 葱花适量 芫荽碎适量
腐乳汁2汤匙 甜面酱4汤匙 辣酱4汤匙
作法 1 制作馃箅儿:把中筋面粉、盐和泡打粉混匀, 加清水揉成均匀的面团。用保鲜膜包好,饧面 30分钟以上。接着用擀面棒擀薄,切成小块 状,中间划两下,以免炸的时候鼓起来。下锅 炸至金黄色,捞起沥干油,晾凉。 2 将全部可丽饼用料放到搅拌器里打匀。 3 铸铁锅烧热后,转成小火。喷一点点油,用厨 房纸巾擦掉,然后倒入2到3大勺的面糊。用 小推子推开面糊,尽量薄而均匀。打上个鸡 蛋,也用小推子摊匀。撒上白芝麻、葱花和芫 荽碎。 4 然后用铲子把煎饼掀起,整个儿翻过来,刷上 腐乳汁。接着刷上甜面酱,挤入辣酱。中间放 个馃箅儿。 5 将煎饼左右两边向中间对折即可。 6 将3、4与5步骤重复数次,直至用料用完为止。
Fillings 8 eggs 3 tbsp white sesame seeds some chopped spring onion some chopped coriander
1 large egg 1/4 tsp salt
2 tbsp fermented tofu sauce 4 tbsp sweet bean sauce 4 tbsp chilli sauce
Method 1 To make crispy thin crackers: Mix plain flour well with salt and baking powder. Add water to knead into a smooth dough. Wrap with cling film. Rest the dough for 30 minutes and above. Flatten the dough thinly with rolling pin. Cut into small pieces. Make a couple of cuts in the middle of each piece to prevent it from puffing up during the deep-frying process. Deep-fry in oil till golden brown. Remove to drain. Leave to cool. 2 Blend crepe ingredients well in a blender. 3 Heat a cast-iron griddle then change to low heat. Spray with a little oil before wiping away with paper towel. Pour in 2 to 3 tbsp of the batter. Spread it as thinly and evenly as possible with a crepe spreader. Add an egg to spread too. Top with white sesame seeds, and chopped spring onion and coriander. 4 Flip crepe over with a spatula. Brush with fermented tofu sauce followed by sweet bean sauce and chilli sauce. Add a crispy thin cracker to the centre. 5 Fold both sides of the crepe toward its centre. 6 Repeat Step 3, 4 and 5 to use up all the ingredients. 食尚品味 GL 31
inspired食尚热爆
好吃
炒 饭
1
秘笈
掌握煮饭技巧与翻松
使用粒粒饱实,口感一致的白米饭,才能炒出卖相好 又可口的炒饭。煮饭键跳起时,先不要急着掀开锅 盖,让米饭焖一会儿,再掀开锅盖把饭翻松拌匀,这 样就能让整锅饭湿度均匀,口感一致了。此外,煮饭 前在锅中滴少许油,也可以让饭更晶亮不黏。
2
隔夜饭最好炒
热饭软而黏,会造成翻炒时不易散开,严重影响口 感。隔夜饭或冷饭是最佳选择。但记得白饭放冰箱冷 藏前要用保鲜膜封住,才不易让水分流失,炒起来也 不会干硬的。也可以把刚煮熟的白饭平铺在盘上,接 着放入冰箱降温。冷饭有时会结成团,可先洒入一些 水或油,并用手抓松,才会容易炒散。
3
要先润锅,油要够
炒饭最怕就是饭粒黏住锅底,不但卖相差,也容易烧 焦。洗好的锅子先以大火烧干,倒入多量的油烧热, 轻摇锅子使表面充分沾附油,再倒出多余的油,留下 适量油在锅中,再进行炒饭。注意油量要足够,米饭 吸收到足够的油,才会松软好吃。
食尚品味 GL 40
相信大家对蛋炒饭非常熟悉的吧,特别是在饥肠辘 辘之时,只要一只锅、一把铲、一颗鸡蛋、一碗米 饭,再加上手边现有的食材,就能迅速做好蛋炒饭。 扬州蛋炒饭的前身即《食经》中所记载的“碎金 饭”。相传隋炀帝巡视江都时将蛋炒饭传至扬州。 米饭以鸡蛋翻炒,就像碎金闪烁,光润油亮,所以 也被称为“金裹银”。 常有人说:“炒饭好吃的店,其他料理铁定不 差。”扬州炒饭、瑶柱蛋白炒饭、咸鱼鸡粒炒饭等 等,哪一种是你的心头好?裹着蛋液的米饭在锅中 不断跳跃、翻滚,在如此的淬炼下,变成晶亮分 明、喷香诱人的金黄炒饭,温饱了许多人的胃。 掌握了以下这几点,炒出来的饭保证粒粒分明,口 感更胜一筹。不需要其它山珍海错,单吃炒饭就已 心满意足了!
4
甩锅和翻搅都行
炒的功夫会影响饭粒的状态。可以利用甩锅的技巧, 不停地翻动炒锅,让米饭能够充分翻炒,呈现粒粒分 明的Q状。也可以用锅铲将饭搅散,但要注意别使劲 乱戳而挤压到米粒。有时候改用一双筷子来代替锅铲 翻搅,也是个聪明点子 。
5 6
配料切法
炒饭就是要大火快速翻炒,所以作为配料的食材都应 切成细丝或小丁,比较快熟,也更容易释放出食材的 味道,与饭粒完美融合。
加辛香料增香提味
炒饭时可以添加些辛香料提升香气。常用的有姜、蒜 头、红葱头、青葱、蒜苗及洋葱等。应先爆香辛香 料,再跟米饭混合炒。注意必须先把饭炒好后才加入 葱花稍拌。
臭豆烧肉炒饭 三文鱼炒饭
Linda Choo的材料组合 •油 •蒜头 •红葱头 •白饭 •臭豆 •烧肉 •鱼露 •胡椒粉 美味秘诀: 1 添加指天椒粒或叁峇辣椒 酱一起炒制,口感辛辣,是 南洋厨房独有的味道。
Grace Ong的材料组合 •油 •蒜头 •白饭 •煎三文鱼 •白蘑菇 •青葱 •盐 •酱青 •胡椒粉
2 美味秘诀: 1 将盐均匀涂抹在三文鱼上, 可以起到去腥的作用。 2
最好把臭豆剥开,检查里 面是否有虫。臭豆略微炒 过就好,口感是脆脆的。
因为三文鱼自身的油脂丰 富,所以煎三文鱼的时候 不需要另外加油。
虾米青葱炒饭 张静芬的材料组合 •油 •蒜头 •白饭 •虾米 •青葱 •鸡蛋 •鸡精粉 •酱青 美味秘诀: 1 可把米饭盛到饭盒里,倒入 已打散的鸡蛋,盖上饭盒盖 并用力晃,让蛋液和米饭粒 充分混合。
我家的 美 味 炒 饭
gourmettravel食尚旅游
海上漂浮的 非凡星级度假胜地 海洋赞礼号
刚在今年4月完工,全球最先进豪华邮轮--皇家加勒比国际邮轮量子系列第三艘 邮轮“海洋赞礼号”(Ovation of the Seas)起航了!
总长347米,总吨位168, 666,16层载客楼层,总载客量为4, 905名宾客和1, 500名船
组人员,海洋赞礼号除了配备一系列高科技设施以满足乘客对现代邮轮假期的需 求,其拥有的顶级豪华双层复式套房、海上速度最快的互联网连接和总值超过新 币600万元,别具一格的艺术珍品,也令大家对它刮目相看。
食尚品味 GL 46
图片提供:Ovation of the Seas
海上娱乐城邦 如果说邮轮是一座漂浮着的度假小岛胜地,可绝不为过, 你可以在海与天之间尽情放松,舒服的享受着这移动小岛 所带来的无限娱乐和美食。 有幸受邀,带着初次乘坐海洋赞礼号的惊喜心情,与其他
海
利“过关”登船,满心欢喜的在这4天3夜,从新加坡到马
erto
redo Alb
总厨Alf
执行副 洋赞礼号
媒体记者随着皇家加勒比国际邮轮公关经理陈颖端一路顺 来西亚旅游中观察和体会这全新,被称为来自未来的智能 邮轮。 美食攻略
据海洋赞礼号的菲籍执行副总厨Alfredo Alberto所言,厨房
每个人乘坐邮轮度假,很大部分的兴趣是在于“吃”,一
每天准备40款不同面包;22位糕点师傅准备6000种不同的
日三餐在这里已经不管用了,想一想,早餐、午餐、下午
糕点甜品;采用2300磅的鲜鸡和9800个鸡蛋做食材;有些
茶、晚餐、夜宵......等等,24小时都有吃的好去处,包括运
每天熬煮最少9种汤类,每次350升和18种酱汁等等,这庞
动场、游泳池边的冰淇淋、热狗等,这样一算,一天吃它
大的份量就是为了让我们能吃到最新鲜的美食的同时也能
个七、八餐都没问题。
有多种选择!
拥有198位厨师,每位厨师各施所长,24小时轮班里,大家
食尚品味 GL 47
第一天的晚餐就安排在Wonderland,其中的环境和餐具都 充满了梦幻色彩。菜单需要拿毛笔沾水刷一下才会浮现出 来,然后再以太阳、冰、火、水、土分类中选出喜爱的菜 肴。想一想揭盖后那一缕袅袅升烟的鸡蛋、脆香鱼子酱配 上辣味金枪鱼锥,酸甜的柠檬分子料理、炖得软烂入味的 牛肉等,真是享尽了口口好味道。 至于奇客餐厅(Chic)、格兰迪餐厅(The Grande)和美国爱肯 烧烤(American Icon Grill)餐厅则以西餐为主。在这里,你可 尝到美味的安格斯肋眼牛肉、红烧羊架、烤龙虾尾、香橙 烩鸡、烘烤扇贝等和让你吃得满口甜酥酥的糕点甜品。
海洋赞礼号拥有18间风格全然不同的餐厅提供各式丰足 美食,不论是拥有丰盛佳肴的帆船自助餐厅(Windjammer Marketplace);充满了东方风情的丝绸餐厅(Silk - 只开放晚 餐);还是欧式风情的奇客餐厅(Chic - 只开放晚餐);让你 完全进入美式食物的美国爱肯烧烤(American Icon Grill);优 雅就餐环境的格兰迪餐厅(The Grande - 只开放晚餐);拥有 迷人观景的270度观景厅(The Cafe at Two70˚)提供各种三文 治、汤、沙拉和煎饼等。要选择丰盛的自助餐、还是带给 感官诱惑的西餐、抑或是悠闲的下午茶......都能让你随喜选 择体验,让味蕾尝尽世界各地佳肴,让你吃得尽叫好,希 望有多一个胃来消化那琳琅满目的美食。 18间餐馆中也包括收费餐馆,如让人耳目一新,充满了梦 幻色彩的仙境餐厅(Wonderland - 只开放晚餐);泉日式餐厅 (Izumi Japanese Cuisine);名厨Jamie Oliver的杰米意式餐厅 (Jamie’ s Italian) ;牛排烧烤餐厅(Chops Grille) 等等......
食尚品味 GL 48
Two70°餐厅
Wonderland餐厅
The Grande餐厅
Silk餐厅
American Icon Grill餐厅
娱乐攻略 来到了海洋赞礼号,可不要忘了乘坐360度摇臂支撑的北极 星(North Star),这玻璃太空舱可以将乘客送到海平面上将 近300英尺的高空,360度从高空俯瞰壮阔景色,将邮轮、 Cafe Promenade咖啡馆
大海和目的地尽收眼帘。
至于船上的酒吧机器人(Bionic Bar)亦令人大开眼界!大家可 以透过电子屏输入所要的鸡尾酒后,酒吧机器人的机械手 臂会以精准的姿势与角度,调出指定的鸡尾酒,甚至还能 定制一杯专属的饮品。 当然,和其他皇家加勒比国际邮轮一样,皇家大道咖啡馆 (Cafe Promenade)也是全天24小时不间断的供应多款轻食、 糕点、咖啡和茶等饮料。 想待在房里,但是渴了、饿了,想吃甜点了,都可以打电 话叫客房服务,随时吃喝。一趟邮轮假日,可说是完全 被“吃”串联起来,我这只大馋嘴猫回家后不敢量体重了。 Bionic Bar
食尚品味 GL 49
让你心跳加速的模拟甲板跳伞(iFLY)可让你不需付高昂的费
投影技术,把整个场地变成大型歌舞表演的娱乐场所和
用就可在风洞里体验“空中飞翔”的感觉;再加上刺激感
灯光秀。
十足的甲板冲浪(Flowrider),海上碰碰车(Bumper Cars)和挑 战自我的12米高甲板攀岩(Rock Climbing)等活动都是大家所
还有,每日记得查看活动节目表,看一看哪里有动画人物
喜爱的。当然,因乘载数千乘客,所以大家都需有秩序的
的出现,和他们一起拍拍照,或一起跳跳舞,肯定是大人
排队等候(建议提前预定北极星和甲板跳伞)。
和小孩的最爱;或是全家去看一场3D电影或脱口秀,也是 不错的选择。
此外,海上多功能运动馆(Seaplex)里,游客可以体验篮球、 排球、滚轴溜滑、拳击、打乒乓球等运动项目。不论是儿
此外,健身房设施齐全,面朝大海,在跑步机上跑步或是
童、还是青少年、亦或是成人,每天都会沉浸在各种活动
举哑铃,都是好吃懒做的我所需要的。
中,玩个不亦乐乎。
套房攻略
夜晚来临时,造价新币185万元的高科技娱乐场所Two70˚
现在来看一看海洋赞礼号上最引以为豪的客房。
肯定让你为它着迷;白天为咖啡厅,让大家在边吃早餐的 同时边欣赏落地窗外的迷人海上美景。夜幕垂下,它摇身
复式套房
一变,把挑高的落地窗转换成投影幕,再加上先进的数码
海洋赞礼号共有11间不同级别的复式套房,每个套房面积
食尚品味 GL 50
均在673平方尺以上,可容纳最多4人。这海上豪华公寓共
内舱房
分为两层,上层是色彩柔和的卧室区,备有纯白豪华羽绒
靠邮轮内侧。一般上内舱房不设窗户和阳台,但海洋赞礼
床品的大床,浴室、防雾梳妆镜等,让你无须下床即可透
号的全新设计提供了前所未有的海上高科技体验--虚拟
过落地长窗欣赏优美海景。至于楼下一层的起居室,则设
阳台(virtual balcony)。其自下而上的落地LED高清屏幕将为
置了会客区和用餐区、躺椅、贵妃椅、液晶电视、浴室和
你呈现即时海景和目的地景色,让你宛如置身阳台房,不
阳台等,现代化设施贴心周到。而其中最大的海上豪宅-
再有内舱房压抑了!
-皇家复式套房(Royal Loft Suite),可容纳8人,面积为1640 平方尺,除了上述设施,还配置了室内及户外餐厅、私人
我的邮轮攻略
酒吧、书房及415平方尺的阳台让你饱览美景。阳台上设
每一天在清晨慢跑,或健身,或远眺日升和晚霞,或游泳
有娱乐休闲区和按摩浴缸,让你尽情放松享受前所未有的
日光浴,或户外攀岩打球,或美容院SPA,或逛逛精品专卖
体验!
店,或下船岸上游,或逛逛免税店购物,或在剧院欣赏优
阳台房
雅的艺术表演,或优雅的在餐厅里品香槟尝美食,还是窝
靠邮轮外侧。其独立的私人阳台让你拥有专属的浪漫海景。
精彩体验!这种休闲的生活,太自由自在了,我喜欢!
海景房
欲知更多海洋赞礼号详情,可上网www.royalcaribbean.
靠邮轮外侧。安装全景方窗,让你足不出户便可体验观景
com.sg查询。
在一角阖眼放空享受悠闲时光......每一次邮轮假期,每一次
享受。在茫茫大海上似家一样的舒适和精致感觉。
海上豪宅 -- 皇家复式套房
阳台房
梅菜肉丝蒸鱼
Steamed Fish with Pickled Mustard Greens 用料 梅菜100克,洗净剁碎 油2汤匙 姜丝300克 猪肉丝100克,加入粟粉腌制 干香菇1朵,浸软去蒂,切丝 高汤2汤匙 粟粉1汤匙,与少许水调匀 鱼300克,切块 广祥泰蒸鱼生抽3汤匙 调味料 广祥泰特级蚝油半汤匙 糖半茶匙 作法 1 将梅菜碎烫水,沥干水分。 2 锅中烧热油,放入姜丝爆香,放入 肉丝翻炒,接着加入香菇丝翻炒。 3 然 后 放 入 梅 菜 碎 翻 炒 到 水 分 干 为止。 4 放入高汤和调味料煮滚,用粟粉水 勾芡。 5 把梅菜肉丝放在鱼块上蒸约5分 钟,淋上蒸鱼生抽即可。
食尚品味 GL 56
Ingredients 100g pickled mustard greens, rinsed and chopped 2 tbsp oil 300g shredded ginger 100g shredded pork, mixed with cornflour to marinate 1 dried Chinese mushroom, soaked till soft, stemmed and shredded 2 tbsp stock 1 tbsp cornflour, mixed with a little water 300g fish, cut into pieces 3 tbsp KCT Steamed Fish Sauce Seasoning 1/2 tbsp KCT Oyster Sauce Premium 1/2 tsp sugar
Method 1 Blanch pickled mustard greens. Drain. 2 Heat oil in pan. Fry shredded ginger till fragrant. Add shredded meat to stir-fry. Add mushroom to stir-fry. 3 Add pickled mustard greens to stir-fry till water dries up. 4 Bring stock and seasoning to boil. Thicken with cornflour solution. 5 Place pickled mustard greens and shredded pork on fish. Steam for about 5 minutes. Drizzle with steamed fish sauce.
蜜汁黑豚扒
Seared Kurobuta Pork Chop with Honey Sauce 用料 黑豚肉500克,切厚片 • 油2汤匙 • 炒香白芝麻少许 腌料 清水150毫升 • 糖1茶匙 • 盐半茶匙 • 苏打粉半茶匙 • 鸡蛋 1个 • 中筋面粉70克 蜜汁用料 蜂蜜100克 • 日式照烧酱30克 • 广祥泰大红浙醋50克 • 番茄汁100克 • 喼汁25克 • 广祥泰生抽王25克 • 糖50克 • 清水200毫升 作法 1 将肉片稍微打扁,与腌料(面粉除外)拌匀,然后加入面 粉拌匀,放入冰箱腌渍2小时。 2 将蜜汁用料放入锅中煮溶,备用。 3 锅中烧热油,用慢火将肉片煎至呈金黄色,然后把多 余的油倒出。 4 接着倒入蜜汁,搅拌至蜜汁均匀裹住肉片,盛入盘 中,用芝麻点缀即可。
Ingredients 500g Kurobuta pork, cut into thick slices • 2 tbsp oil • a little fried white sesame seeds Marinade 150ml water • 1 tsp sugar • 1/2 tsp salt • 1/2 tsp baking soda • 1 egg • 70g plain flour Honey Sauce Ingredients 100g honey • 30g teriyaki sauce • 50g KCT Imitation Red Sour Vinegar • 100g tomato sauce • 25g Worcestershire sauce • 25g KCT Light Soya Sauce Special • 50g sugar • 200ml water Method 1 Pound meat slightly. Mix meat and marinade (except flour) together. Then add flour to mix well. Refrigerate for 2 hours. 2 Cook honey sauce ingredients in a pot till dissolved. Set aside. 3 Heat oil in pan and pan-fry meat over low heat till golden brown. Pour out excess oil. 4 Pour in honey sauce, stir till honey sauce covers meat evenly, place onto a dish and garnish with sesame seeds.
食尚品味 GL 57
happykitchen快乐厨房
Enjoy With A N
Slurp
oodle lovers looking beyond the usual suspects of soupy fishball vermicelli or fried bee hoon (rice vermicelli) can try making these two noodles that are common in Java and Beijing. Contributing his recipe first time to Gourmet Living is tofu maker Yong Shen who adds a cracker to his version of Mee Jawa, while regular recipe contributor Saw Jing shows us how we can create a bean sauce noodle that is just as authentic as those in Beijing. Tan Yon
g Shen
爪哇面
Mee Jawa 用料 清水适量 • 红番薯600克,去皮 • 马铃薯250克,去皮 • 洋葱2个,去皮切块 • 油适量 • 黄面600克 • 酸柑4 颗,切半 • 自制辣椒酱适量 脆饼用料 韭菜1小把,切碎 • 虾苗50克 • 中筋面粉50克 • 粘米 粉50克 • 粟粉20克 • 泡打粉1茶匙 • 盐半茶匙 • 糖1茶 匙 • 油1汤匙 • 冰水120毫升 配料 炸豆干3块,切小块 • 水煮马铃薯2个, 去皮切厚片 • 水煮蛋4个,去壳切半 • 生菜2棵,切丝 • 花生碎2汤匙 •葱油酥3汤匙 调味料 盐半汤匙 • 糖5汤匙 • 辣椒糊3汤匙 • 酱青3汤匙 • 酸 柑汁50毫升 作法 1 锅中放入清水煮滚,加入红番薯和马铃薯煮至熟 软。捞出后切块,与洋葱块一起放入搅拌机内, 搅打成泥。 2 将马铃薯混合物倒入锅中,倒入4公升清水煮至 滚沸,然后放入调味料拌匀。 3 将所有脆饼用料放入碗中搅拌均匀成面糊。用勺 子舀面糊入油锅内,油炸至金黄色,捞起沥干油 分,然后切成块。 4 用沸水汆烫黄面,捞起沥干水分,分别盛入盘 中。铺上适量配料,摆入脆饼块,淋入适量酱 汁。配上自制辣椒酱,挤少许酸柑汁即可享用。
Ingredients some water • 600g orange sweet potatoes, peeled • 250g potatoes, peeled • 2 onions, peeled and cut into pieces • some oil • 600g yellow noodles • 4 calamansi, halved • some homemade chilli sauce Cracker Ingredients 1 small bunch chives, chopped • 50g baby shrimps • 50g plain flour • 50g rice flour • 20g cornflour • 1 tsp baking powder • 1/2 tsp salt • 1 tsp sugar • 1 tbsp oil •120ml ice water Side Ingredients 3 pieces fried tau kwa, cut into small pieces • 2 boiled potatoes, peeled and cut into thick slices • 4 hard-boiled eggs, shelled and halved • 2 heads of lettuce, shredded • 2 tbsp chopped peanut • 3 tbsp crispy fried shallots Seasoning 1/2 tbsp salt • 5 tbsp sugar • 3 tbsp chilli paste • 3 tbsp light soya sauce • 50ml lime juice Method 1 Bring water in a pot to boil. Add orange sweet potatoes and potatoes to cook till soft. Remove to cut into pieces and blend with onion into a paste. 2 Place potato mixture into a pot. Pour in 4 litres of water and bring to boil. Season to taste, mixing well. 3 Mix all cracker ingredients in a bowl into a batter. Ladle out batter into a pan to deep-fry till golden brown. Remove to drain then cut into pieces. 4 Blanch yellow noodles. Remove to drain then plate them separately. Top with some side ingredients. Add the crackers. Drizzle with some gravy. Enjoy with homemade chilli sauce and a little squeeze of lime juice.
蛤蜊米粉汤
Alvin’s family loves clams cooked any style. It is their natural sweetness that attracts them to the shellfish. Sweet and slightly briny, clams offer a tender chew to many recipes just like this easy Lala Bee Hoon Soup which Alvin cooks for his family. It is good to the last drop!
Lala (Clam) Bee Hoon Soup 用料 米粉1包(400克) 虾10只,去壳,去泥肠 虾婆10只,去壳,去泥肠 姜6片,切细丝 麻油2汤匙 油适量 蛤蜊(啦啦)1公斤,浸入盐水吐沙 大白菜1/4个,切片 粟粉少许,与少许清水调匀
Ingredients 1 packet 400g fine bee hoon (rice vermicelli) 10 prawns, shelled and deveined 10 crayfish, shelled and deveined 6 ginger slices, julienned 2 tbsp sesame oil some oil 1 kg lala (clams), soaked in saltwater to purge the sand 1/4 white napa cabbage, sliced a little cornflour, mixed with a little water
高汤用料 江鱼仔1把(约60克),洗净和挤干水分 黄豆1把(约80克),浸泡15分钟,沥干水分 清水5碗(2.5公升)
Stock Ingredients a handful (about 60g) ikan bilis, rinsed and squeezed dry a handful (about 80g) soya beans, soaked for 15 minutes and drained 5 bowls (2.5 litres) water
调味料 料酒适量 鱼露少许 胡椒粉少许 糖少许 盐少许 作法 1 将全部高汤用料放入锅中,熬煮45分钟。 捞起江鱼仔和黄豆。 2 将米粉浸泡在冷水中30分钟,捞出后沥干 水分。 3 将虾和虾婆与一半分量的姜丝、料酒、鱼 露、胡椒粉和糖拌匀,腌制30分钟。 4 在大锅里注入清水,放入米粉烫熟。因为经 过浸泡,所以只需极短的时间。捞起米粉, 装入数个碗中。 5 在镬中烧热麻油和一般的烹调油,放入剩余 的姜丝炒出香味。注意不要烧焦。 6 接着调高火候,加入蛤蜊和大量的料酒,加 盖煮1分钟。 7 倒入高汤煮开,随后加入所有海鲜和大白菜 片,再次煮滚汤汁,直到所有材料熟透。添 加鱼露、盐和胡椒粉调味。 8 用粟粉水勾芡(随意)。在米粉上浇上汤汁, 然后放入海鲜和大白菜片。
Seasoning some Chinese wine a little fish sauce a dash of pepper a little sugar a pinch of salt Method 1 Boil stock ingredients in a pot for 45 minutes. Remove ikan bilis and soya beans. 2 Soak bee hoon in cold water for 30 minutes. Remove and drain. 3 Marinate prawns and crayfish with half of the ginger julienne, Chinese wine, fish sauce, pepper and sugar for 30 minutes. 4 Boil bee hoon in a large pot of water. It takes just a while to cook the bee hoon due to the soaking. Remove to distribute into serving bowls. 5 Heat up sesame oil and regular cooking oil in wok. Stir-fry the remaining ginger julienne till fragrant but not brown. 6 Turn up the heat. Add clams and a generous splash of Chinese wine. Cover wok for a minute. 7 Add stock and bring to boil. Add all other seafood and napa cabbage. Allow soup to boil again till all ingredients are cooked. Season with fish sauce, salt and pepper. 8 Thicken soup with cornflour solution (optional). Scoop soup, seafood and napa cabbage over the bowls of bee hoon. 食尚品味 GL 75
用料 油2汤匙 • 黄糖5汤匙 • 单晶冰糖40克 • 热水1.6公升 • 鸭1只(约2公斤) 辛香料 连皮蒜头3颗,轻轻拍裂 • 红葱头10 克,去皮 • 姜片50克 • 肉桂棒2支 • 八 角2个 • 丁香8个 • 蓝姜2片 调味料 酱油4汤匙 • 酱青半碗 • 花椒粒半汤匙 • 沙姜粉半茶匙 • 盐适量
作法 1 深锅中烧热油,加入黄糖和单晶 冰糖,煮至溶化。 2 接着加入辛香料翻炒。 3 倒入热水、酱油、酱青、花椒粒 和沙姜粉,用大火煮至滚沸。 4 加入鸭煮约10分钟。需用汤勺不 停舀起卤汁,淋在鸭身上。 5 盖上锅盖,转小火焖煮约2小时 至软。注意焖煮过程要不时翻转 鸭子和淋上卤汁,确保鸭子均匀 上色。 6 加入盐调味,捞起切块。
卤鸭 Braised Duck Ingredients 2 tbsp oil 5 tbsp brown sugar 40g crystal sugar 1.6 litres hot water 1 duck (about 2kg) Spices 3 garlic with skin, cracked gently 10g shallot, peeled 50g ginger slices 2 cinnamon sticks 2 star anises 8 cloves 2 slices galangal Seasoning 4 tbsp dark soya sauce 1/2 bowl light soya sauce 1/2 tbsp Szechuan peppercorns 1/2 tsp sand ginger powder some salt Method 1 Heat oil in a deep pot. Add brown sugar and crystal sugar to cook till dissolved. 2 Add spices and stir-fry. 3 Pour in hot water, dark soya sauce, light soya sauce, Szechuan peppercorns and sand ginger powder. Bring to boil over high heat. 4 Add duck and cook for about 10 minutes. Ladle out the braising sauce onto the duck constantly. 5 Cover pot with lid, turn to low heat and simmer for about 2 hours till soft. Turn duck over and drizzle with the braising sauce frequently during the simmering. Ensure duck is coloured evenly. 6 Add salt to season. Remove and cut into pieces.
食尚品味 GL 78
Available: MAHP1500437
SINGAPORE 65-67438883 • MALAYSIA 603-87519151