Feb / Mar 2015
| S$4.80 (Incl. GST)
食尚品味 Gourmet Living
金玉满堂迎新春 月子做得好 健康少烦恼
Romancing the Palate on 8 885004 110090
Valentine’s Day
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Level 3, 80 Bras Basah Road, Singapore 189560 Tel: +65 6339 7777 | Fax: +65 6337 1554 | singapore@fairmont.com | www.fairmont.com/singapore
SINGAPORE 65-67438883 • MALAYSIA 603-87519151
$98+
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餐饮新讯Dining Out 佳节美食CNY Feasting 喜气“羊羊”喜迎春 团圆年菜CNY Special 名厨年菜 • 金玉满堂迎新春 • 家肥屋润庆丰年 专题Feature 原来，月子餐也可以那么 美味！ • 姜蛋碰饼 • 姜蓉煎猪肉丸 • 廊酒咕噜肉 • 猪脚姜醋 • 人参花胶炖鸡汤 • 沙姜黄酒焗鸡 • 青木瓜鱼汤 • 红枣茶 就爱烘焙Bakes 浪漫小情怀 • 手绘心形饼干 休闲假日Staycation 洋溢艺术气息的龙都大酒店 食尚活动 Workshop Review ‘羊羊’得意喜迎春花絮 • 团团圆圆 • 翡翠镶白玉 • 双掌烧刺参 • 刺参海鲜粥 • 发财金元宝 • 丰衣足食 • 三杯鸡 • 加州葡萄干丽春康乐鸡 • 玛黛茶草莓冻糕 • 加州葡萄干鲍鱼新春捞起 旅·影Roving Lenses 沉浸在手工陶瓷的世界里
推广食谱 Advertrecipes 20 56
食尚品味 GL 4
Polleney • 黄豆酥饼 California Raisin • 加州葡萄干糖浆肉干 • 加州葡萄干蒸年糕
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招牌西班牙烤乳猪迎新 堂食自取均可，包括1/4, 1/2及全只。 外卖配套配有一个精美豪华礼盒，适合用来 馈赠家人、朋友及客户。 拨打电话预订: 6376 8185 (怡丰城店面) & 6235 9989 (高岛屋店面) 或电邮: info@serenity.com.sg 地址: Serenity Spanish Restaurant, #01-98/99 VivoCity, No 1 Harbourfront Walk Singapore 098585 391 Orchard Road, #05-32 Ngee Ann City, Takashimaya S.C., Singapore 238872
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情人节食谱 Valentine’s Day Special Get Saucy for Valentine’s Day • Clams with Coriander and Spiced Coconut Sauce • Lump Crab Cake with Creamy Avocado Sauce • Peanut Butter Chocolate Mousse with Dark Chocolate Sauce 情人节食谱 Valentine’s Day Special His Space, Her Space, Their Space • Japchae (Sweet Potato Noodles with Vegetables) • Kimchi Fries with Pulled Chicken
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情人节食谱 Valentine’s Day Special Homemade Loves • Passionfruit Tart • Chicken and Mushroom Pot Pie 快乐厨房Happy Kitchen What’s Fun for Lunch? • Baby Chicks • Little Red Riding Hood 特写Feature 10 Superstitions You May Know 市场快讯What’s in Store 订阅表格Subscription
食尚品味 Gourmet Living
Food Consultants
Senior Graphic Designer
Contributors
黄清标 Huang Ching Biao 霍铭田 Fok Wing Tin 好友厨业公会(新加坡)
吴丽碧 Libby Goh
黄清标，赖志兴，伍海峰，李瑞霞，韦淑雯，河马妈妈， Grace Ong, Jareen Lim, Jack Chiang, Joyee Lua, Julie, Luke Yi, Paul Hallett, Regine Loy, Shirley Wong
Editorial
Graphic Designer 张伟 Zhang Wei
Editors 张君珠 Jean Cheung jean@gourmetimp.com
Business Development Manager
克豪 L. Kerhaw kerhaw@gourmetimp.com
Photography
Senior Writers 胡玮伦 Katherine Oh katherine@gourmetimp.com 傅丽爱 Jesslyn Poh jess@gourmetimp.com
YKF, Eric eric@gourmetimp.com Audrey & Mok Photography Justin Loh, Shining Head Media Max Ng, Max Clyne At Work
MCI (P) 049/04/2014 Published by INFOMEDIA PUBLISHING PTE LTD Reg. No: 200505398D Blk 163, Lor 1 Toa Payoh, #01-1004, Singapore 310163 Tel: 6352 0109 Fax: 6352 0117
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买 一 送 一
千禧
为了回馈广大顾客多年来的支持和厚爱，千禧集团特推出‘千禧盆菜’买一送一优惠促销！
千禧盆菜内容丰富多彩，分量足，秉承传统美食精华，采用十数种矜贵上乘的材料如鲍鱼、 海参、鱼鳔、干贝、带子、虾、蹄筋和元蹄等等，代表了盆满钵满的同时也祝愿大家团团 圆圆，羊年‘得意喜羊羊’！
大：$368+GST (10人份) 中：$238+GST (6人份) 附赠精美砂煲与环保袋 预购热线
6745 8822
载 难 逢 悦 双 重
Bliss Garden Restaurant Pte Ltd (福满楼) Tel: 6789 1313 • Blossom Garden Restaurant (金满楼) Tel: 6745 8822 • Bountiful Restaurant (万福楼) Tel: 6270 3323 • Fond Garden Restaurant (天满楼) Tel: 6345 4646 • Hilltop Garden Restaurant Pte Ltd (乐满楼) Tel: 6316 5500 • Joy Garden Restaurant Pte Ltd (美满楼) Tel: 6316 9595 • Qian Xi (Farrer Park) Restaurant Pte Ltd (千禧楼) Tel: 6295 1155 • Qian Xi (Paya Lebar) Restaurant Pte Ltd (千禧楼) Tel: 6745 8822 • Summer Garden Restaurant Pte Ltd (悦之园) Tel: 6276 9119
cnyfeasting佳节美食
喜气“羊羊”喜迎春 四川阁新春邀宴
别出心裁果蔬捞起
从2月2日起至3月5日，四 川阁推出8套别出心裁的新 年套餐，让宾客品味东方 饮食的精华。
春节的气息已蔓延开 来。从2月5日起至3 月5日，带着亲爱的家 人到岷江在纬壹享用 年菜，让他们有更多 的欣喜与激动！
洋洋得意宴特选捞生 ($238)以羊的字体构成， 更以珍贵的羊肚菌为材 料带出吉祥美好寓意。 此外，还有四川阁黄金 盆菜($438)、荔枝千丝 卷($8.80)、羊肚菌燕窝 炖鸡汤($58)、双辉年糕 ($12.80)等。
鸿运水果蔬菜捞起 ($80/$130)是主厨倾尽心思的作品。所用的材料包括龙珠 果、芒果、黄瓜等蔬果，健康满分。而酥脆的花生粒、芋 丝、番薯丝及紫菜丝则让口感更丰富。 也尝尝金鲍白菜卷海味锅($248)。焖煮5小时的三层肉散发 迷人的香味，海参、澳洲10头鲍鱼与蚝豉也来参与盛事， 让肴汁更醇厚鲜美！
四川阁 Fairmont Singapore Level 3, 80 Bras Basah Road, 电话：6431 6156
Min Jiang at One-North No.5 Rochester Park, 电话：6774 0122
福临满门欢度新春
翡翠贺岁精品
从2月12日起至2月28日， 不妨莅临Spice Brasserie 品尝农历新年自助餐。午餐 的价格是$48，每桌赠送一 盘鱼生捞起，而晚餐的价格 是$78，每桌赠送一盘五福 临门。
从2月6日起至3月5日，翡翠 皇宫酒家的厨师团队特别钻 研、精心构思的新菜式隆重 登场，启动了新的期冀。 不容错过黄金鲜果捞生 ($128)，汇集了油甘鱼、海 蜇、杨桃、蜜瓜、芒果、炸 芋头、花生、芝麻等。另外 还有蒜片羊柳粒($40)与洋参 炖香橙雪梨蜜($6.50)。 翡翠皇宫酒家 391 Orchard Road, #04-19 Ngee Ann City 电话: 6735 2388
五福临门可谓精彩纷呈，包括迷你螃蟹鱼生配百香果梅 酱、上汤龙虾、鲍鱼肝肠糯米饭、南瓜泥杏仁片等。 Spice Brasserie PARKROYAL on Kitchener Road, 181 Kitchener Road 电话：6428 3160
万豪新年豪华盛宴 鱼羊构成鲜美捞生 从2月13日起至3 月5日，Carousel 推出八鲜过海鱼生 ($188/$228)。主材料 包括平目鱼、羊小腿、 北海道带子、龙虾、阿 拉斯加海蟹及鲍鱼，辅 料包括脆芋、腌渍包菜及青木瓜等。以青葱、芫荽根及姜 精心调配的酱汁更是锦上添花！
春节又是难得的美食盛宴的机 会。即日起至3月6日，前往万 豪中餐厅尊享各式精选套餐。 例如套餐A(每位$118，至少4 位）有三文鱼鱼生、虫草花竹 笙海参花胶羹 、原只四头澳洲 鲜鲍扣天白菇等。
其他选择有三文鱼鱼生($68/$88)、龙眼枸杞子杯子蛋糕 ($6)、栗子马卡龙($11.50/5个）及橙味粗麦蛋糕($58) 。
此外，也有素食套餐(每位 $128)供你选择，包括珊瑚黄 瓜素鹅拼杏香芋泥、野竹笙菜 胆花菇炖羊肚菌、雀巢榄菜芦 笋鲜百合炒榆耳等。
Carousel Royal Plaza on Scotts, 25 Scotts Road 电话：6589 7788
万豪中餐厅 Singapore Marriott Hotel, 320 Orchard Road 电话：6831 4605
食尚品味 GL 16
精美盆菜礼袋(只限外卖)
Attractive Thermal Carrier (Takeaway Only)
玖玖灣金湯富貴盆菜 COVE 99 PREMIUM TREASURE POT
Small (小) $199.00++ • Large (大) $388.00++
玖玖灣魚生 COVE 99 YUSHENG
风生水起捞生 Yusheng with Salmon Sashimi Small (小) $39.90++ • Large (大) $69.90++ 万事兴捞生 Yusheng with Geoduck and Salmon Sashimi $109.90++ 至尊捞生 Yusheng with Geoduck and Salmon Sashimi, Baby Abalone, Truffle and Gold Flakes $199.90++
除夕团圆饭(备有三组用餐时间)
We have three seatings for reunion dinner on 18th February, Chinese New Year eve: 1 4.00pm to 5.30pm • 10% Discount. • Free Yusheng with Salmon Sashimi (Worth $69.90+) 2 6.00pm to 8.00pm 3 8.00pm to 10.30pm
从2015年2月2日至3月5日，餐馆将呈献鱼生、盆菜和新春套餐 Yusheng, pencai and CNY set menus are available from 2 Feb - 5 Mar 2015
新春套餐$399起 CNY Set Menus starts from $399
玖玖灣活海鲜餐馆 COVE 99 LIVE SEAFOOD RESTAURANT 72 Peck Seah Street Singapore 079329 • T: +65 6224 0991 • E: reservations@cove99.com • W: www.Cove99.com
满福苑龙宫御级盆菜
玉楼年菜惊喜不断
即日起至3月5日，前往 满福苑将美味的龙宫御级 盆菜($428，附送鱼生)带 回家中。23种顶级食材 成就奢华美味，成为年菜 一大亮点。
从2月3日起至3月5日，玉楼 推出多款年菜佳肴。亮点包括 三文鱼金箔香槟冻鱼生(每位 $68，至少5位)、鱼羊鲜饺子 ($16)、辛辣鸡松波士顿龙虾 ($88)以及家乡焖花腩($18 /$44)。
不容错过其他热门外卖， 比如十全十美火锅配料 ($328)、师傅特制酱烧羊肩肉($128)与大红乳猪酿糯米饭 ($488)。 满福苑 InterContinental Singapore, 80 Middle Road 电话：6825 1008
矜贵盆菜 庆新春 从2月1日起 至3月5日， 乐宫推出新 春外卖。鲍 鱼鱼生($75/ $85)、三文 鱼鱼生($55/ $75)、黄尾 鱼鱼生($60/ $80)、招牌 烤乳猪($258)、当归烤鸭($68)、年糕($38.80)、萝卜糕 ($23.80)等其他精选美食，都让人心花朵朵开。 于2月18日，在Grand Ballroom则推出新春盆菜晚餐 ($558/6位)。美食包括盆菜、三文鱼鱼生、鱼翅汤、酱青蒸 顺壳鱼、腊味糯米饭等。 乐宫 Grand Park City Hall 10 Coleman Street, 电话：6432 5543
聚宝盆菜庆丰年 乐天饮食集团的 乐 天 聚 宝 盆 菜 ($258/$438)最受瞩 目！层层叠叠的材料 让人目不暇给，如使 用上乘的原只鲍鱼、 海参、顶级花胶、日 本原粒瑶柱、蚝豉、 香菇等。材料充份吸收上汤的精华，散发出一股无可比拟 的香味。 其他选择包括乐天鲑鱼捞生($42.80)、当归盐焗鸡 ($30.80) 与荷叶生炒糯米腊味饭 ($20.80)。 从2月9日起至3月5日为 你精心呈献。 乐天饮食集团 www.paradisegp.com
鱼羊鲜饺子颇似元宝，象征着 财富遍地，金银满屋。鱼肉和 羊肉相融合，口感绝妙，滋味 更佳。 家乡焖花腩是由三层肉、蚝 干、海参、黑木耳、芋头等食材组成，甚有怀旧风味。 玉楼 The Fullerton Hotel Singapore, 1 Fullerton Square 电话：6877 8188
年味焦点北海道 金瓜糕 即日起至3月5日， 四川饭店的Chef Chen Kentaro推 出 金 元 宝 黄 梨 酥 ($38.80/8个)、瑶柱 芋头糕($33.80)、腊 味萝卜糕($33.80)、马蹄糕($33.80)、传统年糕($38)与吉祥 锦鲤年糕($48)。 特大喜讯！日本金瓜甜味香度最醇，大厨精心制作的北海 道金瓜糕($38)必引起抢购狂潮。文华精选XO酱($38)与四 川饭店麻辣酱($28)，也值得一尝。 四川饭店 Mandarin Orchard Singapore Level 35, Orchard Wing, 333 Orchard Road 电话：6831 6262
Window on the Park丰盛自助餐
又一个羊年如约而至， 展望美好新一年！于 2月18、19及25日以 及3月5日，假日酒店 Window on the Park餐 馆特别呈献丰富的应节与海鲜美馔。 主打菜肴包括传统腊鸭饭、金桔鸡球及珍珠鲍鱼扒西兰 花，不仅口味独特并且色彩鲜艳，引人食欲。一向深获食 客喜爱的冰镇海鲜系列也不会缺席，包括撬开生蚝、带 子、虾、淡菜等等。 午餐自助餐每人收费$38；晚餐自助餐则为$48。 Window on the Park Holiday Inn Singapore Orchard City Centre 11 Cavenagh Road, 电话：6730 0192 食尚品味 GL 17
年味十足的 自助餐 春节之际，前 往Azur餐馆享 用由行政主厨 Andrew Tharm 与团队炮制的多 款美食。亚洲与 西方烹调手法相 结合的开放式厨 房，让食客可以观看香煎鹅肝佐沙拉、香橙酱与海鲜酱与 鲍片焖时蔬的料理方式。记得留着肚子给甜点。橘子芒果 慕斯蛋糕或番石榴布丁配大黄，细腻丰富的口感层现叠出。 除夕自助晚餐，每人收费$88；大年初一与初二自助晚餐， 每人收费$75。 Azur餐馆 Crowne Plaza Changi Airport, 75 Airport Boulevard 电话：6823 5354
樱桃园传递春意 不要犹豫，从2月10日 至3月4日，把樱桃园 特备的十发樱桃聚宝 盆($338)、仙顶贺金 岁——樱桃炭烧挂炉鸭 ($98)、金猪贺新春—— 脆皮烧腩肉($42)与双喜 酥盒(凤梨或樱桃，$48) 带回家中。 文华发财礼篮($838)或 东方好运礼篮($438)里头包含燕窝、鲍鱼、雪蛤等珍贵材 料，保证令收到礼篮的人心花怒放！ 樱桃园 Mandarin Oriental Singapore 5 Raffles Avenue, Marina Square, 电话：6885 3541
团团圆圆年夜饭 于2月18日带着你 的家人前来凯煌大 酒店 Spices Cafe 享用除夕自助餐， 新春同庆共开怀！ 每人可享有200克 重的焖龙虾与小鲍 鱼、鱼鳔及香菇。 每桌可享有一盘鱼 生，还有无限量供 应的饮料。
诱人盆菜飨宴 从2月2日至3月5日， 前来富丽华河畔大酒店 的Festive Counter @ Waterfall Lounge带回 多款由大厨精心准备的美 食。包括人参鸡($35.80)、 当归烤鸭($53.80)、鱼生 或Nusantara鱼生($48/ $58)。需提前3天预订。 年菜的惊喜一波接一波！2 月18日至20日，带着家人到 The Square @ Furama享 受 午 餐 或 晚 餐 自 助 餐 (成人 $68，儿童$20)。这些特色菜不可不尝，包括盆菜、蚝豉海 参发菜及蜜椒排骨。 Furama RiverFront 405 Havelock Road 电话：(Festive Counter @ Waterfall Lounge) 6333 8898 ext. 538／(The Square @ Furama) 6739 6468
其他精心烹制的菜 肴包括烤猪配海鲜 酱、上等酱青蒸鳕 鱼、橙酱烤猪排 骨、鹅肝酱牛扒、红酒炖羊肋排等。也不要忘了在现场烹 饪表演展示台观看大厨如何为你烹煮药材醉虾。成人价格 $95，儿童价格$48。 Spices Cafe Concorde Hotel 100 Orchard Road，电话：6739 8370
蔬菜甜味更显清新可贵 从2月6日起至3月5日，卡尔登酒店的华乐酒家推出年菜套 餐，包括如意吉祥(4位$398)、大吉大利(8位$1528)等。希 望通过素食生活获得健康，羊年健康素食套餐(每位$68， 至少4位)正合适。菜肴包括锦绣素鱼生、竹笙酿芦笋、上素 玉环等。 值得品尝的还有外卖鲍鱼聚宝盆菜($408/$688)，汇集了多 种珍贵食材，如8头鲜鲍鱼、鲮鱼球、蚝豉及带子等。从2 月8日至3月5日推出。 华乐酒家 Carlton Hotel 76 Bras Basah Road, 电话：6311 8188
食尚品味 GL 18
搪瓷 让你感受到生活品质 处于现今“以人为本”的社会，设计和生活需求可说是紧密结合，一套以最 基本简约设计为目标的K-ART搪瓷锅具，正给予大家一种简约但不失幸福的 生活理念。一系列纯白K-ART搪瓷锅具，就让你深深的感受到生活品质。
每个厨房就是要 • 日本原材料制成。白色素净， 设计简约。 • 钢板材质，具有铁制锅导热快 的优点；瓷涂层具有保温效 果，在适合食物保存的同时也 保有食物的原汁原味。 • 具有抗酸碱的作用，因此可用 于食物的腌制。 • 安全卫生、热稳定性好、绝缘 性好。 • 搪瓷表面是玻璃质成分，不易 吸收异味。 • 美观实用。污渍不易残留。
HWA HING TRADING PTE LTD 39A Jalan Pemimpin #06-01Halcyon Building Singapore 577183 Website: http://www.hwahing.com.sg Email: hwahing@singnet.com.sg
询 问热线
(65) 6258 7595
娘惹盆菜为佳节添彩
美味贺年菜尽在 玖玖灣
春意盎然，美食总能给 我们带来很多快乐和惊 喜。于2月18日至21日， 与亲人好友一同品尝 Ellenborough Market Café的自助晚餐，每人 收费$78。美食包括红烧 鱼鳔蟹肉汤、香槟排骨与 潮州蒸蟹等。 也尝尝餐厅的单点菜 肴——娘惹盆菜。鲍鱼、 瑶柱、鱼鳔、虾、花蟹、 卤猪脚等汇集一锅。秘制 娘惹酱的诱人香味在空气 中弥漫。 Ellenborough Market Café Merchant Court Singapore, 20 Merchant Road 电话：6239 1848
惊喜十足的 过年菜式
一顿丰盛的贺年饭，象 征着新的一年也过得丰 盛，且美满幸福。从2月 2日起至3月5日，不妨到 玖玖灣。当中不乏意头 十足的的大展鸿图宴(6位 $399)、富贵荣华宴(10 位$699)与繁荣富贵盛鲍 宴(10位$1399)。 大展鸿图宴的菜肴包括 鸿运三文鱼捞生、红烧 蟹肉翅、港蒸顺壳鱼、 带子好市发财袋等等。 富贵荣华宴的特色菜有 象拔蚌三文鱼捞生、红烧蟹肉金菇中鲍翅等等。繁荣富贵 盛鲍宴的菜肴包括象拔蚌三文鱼鲍鱼仔黑松露金箔捞生、 蟹肉蟹皇烩中鲍翅、发财二头鲍等。 玖玖灣 72 Peck Seah Street, 电话：6224 0991
买一送一新春自助餐
从2月9日起至3月5日 (2月18日除外)，不妨前 来Café Brio’s庆团圆。 星期一至四的晚餐自助餐 每人$66.88，星期五至 星期天的晚餐自助餐每人 $72.88。
春节里，吃是重头戏。从 2月9日至3月5日(2月18日 除外)，到Tiffany Café & Restaurant享受买一送一的 年菜自助餐(午餐$55.80，晚 餐$65.80)。今年的亮点是吞 拿鱼海苔片沙拉、焦糖鸡肉 配泰式辣椒酱和芒果与锅贴 配泡菜泥。
行政主厨David Toh与团 队将传统和创新完美融 合。包括腊鸭沙拉配金 橘苹果蜂蜜酱、章鱼沙拉 鱼生、发菜蚝豉海参香 菇等。每一口，都非常 惹味！ Café Brio’s Grand Copthorne Waterfront Hotel Singapore 392 Havelock Road, 电话：6233 1100
2月18日的自助晚餐，每人 $68.80。另备雪蟹脚、三文 鱼捞起及烤小龙虾配番茄浓 酱。更多惊喜等你发现！ Tiffany Café & Restaurant Furama City Centre, 60 Eu Tong Sen St 电话：6531 5366
明星厨师炮制年菜 又是一个美好的开始。于2月18日，前往天厨品尝由 明星厨师何添财掌厨的“团圆饭”(每位$88.80，至少 4至7位；10位1桌$788)迎佳节。菜肴包括七彩龙虾齐 捞起(龙虾鱼生)、嘻哈大笑(金沙脆皮虾)、财源滚滚 (鲍鱼蚝豉发菜）等等。 当然，也别错过农历新年外卖。有烤乳猪($288)、豉油王 明虾($38.80)、干烧发财猪蹄($98.80)、发财年糕($32.80) 等。供应期从2月2日至3月5日。 天厨 Copthorne King’ s Hotel, 403 Havelock Road 电话：6318 3193 食尚品味 GL 19
E E N N JJ O O YY LL II V V EE
FF UU LL FF II LL
E E R R I I P S N I
polleneyrecipe保龄食谱
食尚品味 GL 20
黄豆酥饼 SOYBEAN SHORTBREADS 用料 保龄黄大豆粉150克，过筛 中筋面粉200克，过筛 白油125克 花生油50克 糖粉100 - 150克
Ingredients 150g Polleney Soybean Powder, sifted 200g plain flour, sifted 125g shortening 50g peanut oil 100g to 150g icing sugar
作法 1 混匀全部用料，让面团醒5分钟。 2 将面团切成小块，并用手搓揉成小球。 3 将一个小球放入模具中，压紧，然后再将其从 模具中磕出。重复此步骤。 4 以摄氏140度烘烤20分钟。将酥饼放凉，装入 密封容器里。
Method 1 Mix all ingredients then rest dough for 5 minutes. 2 Cut dough into small pieces. Use hand to roll into small balls. 3 Press a ball into the mould. Unmould then do likewise for the other balls. 4 Bake at 140°C for 20 minutes. Cool the shortbreads before storing in airtight containers.
食尚品味 GL 21
workshopreview食尚活动 于1月10日(星期六)，超过250 名读者齐聚马西岭民众聚乐部 参与“羊羊”得意喜迎春年菜 烹饪示范会。当天，教育部 兼人力部高级政务次长和三巴 旺集选区(马西岭)议员贺华吉 (Hawazi Daipi)也到现场参 与盛会，观赏名厨黄清标、赖 志兴师傅及培训导师李瑞霞在 现场示范和讲解10道年菜的 做法。只见读者们在融洽欢愉 的气氛中学习，尝美食，购物 乐，以及幸运抽奖，提早过个 丰足年。
‘羊羊’ 得意喜迎春 花絮
主办机构
合作伙伴 Marsiling Zone 7 RC
食尚品味 GL 44
指定杂志
赞助商
团团圆圆
Golden Prawn Balls 用料 虾仁500克 去皮马蹄80克 面包丁100克 油适量 调味料 绿农姜母汁2茶匙 盐1茶匙半 鸡精粉1茶匙 蛋白1个 广祥泰风车粉1汤匙 胡椒粉少许
黄清标师傅 制作
作法 1 将虾仁和马蹄分别搅碎。 2 将虾蓉和马蹄碎放入大碗内，加 入调味料后搅拌均匀。 3 将虾胶混合物分成12等份，搓圆 后滚面包丁。 4 锅 热 下 油 ， 待 五 成 热 时 投 入 虾 丸，炸至金黄色，捞起沥干油分 即可。 Ingredients 500g shelled prawns 80g peeled water chestnuts 100g diced bread some oil Seasoning 2 tsp Agreen ginger juice 1 1/2 tsp salt 1 tsp chicken seasoning powder 1 egg white 1 tbsp KCT Holland motor-car flour a little pepper Method 1 Blend prawns and water chestnuts separately. 2 Place blended prawn and water chestnut into a big bowl. Add seasoning and mix well. 3 Divide prawn paste mixture
into 12 portions. Round into balls and coat with the diced bread. 4 Heat oil in a wok. Once 50% hot, deep-fry prawn balls till golden brown. Remove and drain.
贴 士 tip 食用时可蘸沙拉酱或番茄酱。 Can be enjoyed with salad or ketchup dips. 食尚品味 GL 45
翡翠镶白玉
Luffas with Minced Chicken Ingredients 2 luffas, peeled • 350g CaroGold chicken, minced • 60g peeled water chestnuts, minced • 1 salted egg yolk, chopped • some California raisins • 2 small bowls of chicken stock • a little salt • a little KCT Holland motor-car flour, mixed with a little water Seasoning 1/2 tbsp Agreen ginger juice • 1/2 tbsp Ning Xia Hong wolfberry wine • 2 tsp salt • 2 tsp chicken seasoning powder • 1 egg • 1 tbsp KCT Holland motor-car flour
用料 角瓜2条，去皮 • 康乐鸡350克，剁成 蓉 • 去皮马蹄60克，切碎 • 咸蛋黄1 个，切碎 • 加州葡萄干适量 • 鸡汤2小 碗 • 盐少许 • 广祥泰风车粉少许，混 合少许清水 调味料 绿农姜母汁半汤匙 • 宁夏红枸杞酒半 汤匙 • 盐2茶匙 • 鸡精粉2茶匙 • 鸡蛋1 个 • 广祥泰风车粉1汤匙
食尚品味 GL 46
作法 1 将角瓜切成2寸的段做盅，用小勺 子挖出中间的瓤。 2 将鸡蓉和马蹄碎放入大碗内，加 入调味料搅打。 3 将肉馅酿入角瓜盅内，铺上咸蛋 黄碎和葡萄干点缀。 4 放入蒸笼蒸8分钟至熟，取出。 5 锅中放入鸡汤，煮滚后放入少许盐 拌匀，以风车粉水勾芡，淋在角瓜 盅上即可。
Method 1 Cut luffa into a 2-inch section to make into a cup. Use a small spoon to dig out the centremost pulp. 2 Place minced chicken and water chestnut into a big bowl. Add seasoning and beat. 3 Stuff meat filling into the luffa cup. Decorate by topping with salted yolk and raisins. 4 Steam in steamer for 8 minutes till cooked. Remove. 5 Bring chicken stock to boil in a pot. Add a little salt and mix well. Thicken with Holland motor-car flour solution then drizzle on luffa cup.
贴 士 tip 可以用猪肉或虾肉取代鸡肉。 May use pork or prawn to replace chicken.
双掌烧刺参
Braised Sea Cucumber with Chicken Feet and Duck Feet
Ingredients some oil 10 Xinglong wild prickled sea cucumbers some water 10 chicken feet, braised till tender 10 webbed duck feet, braised till tender some chicken stock a little cornflour, mixed with a little water Seasoning 2 tbsp KCT oyster sauce 2 tbsp KCT light soya sauce 1/2 tbsp KCT dark soya sauce 1 tbsp Plum Blossom hua diao wine 2 tsp chicken seasoning powder a little pepper 1 tsp sugar Method 1 Heat oil in wok. Deep-fry sea cucumber awhile. Remove to blanch. Drain and set aside. 2 Put sea cucumber, braised chicken feet and duck feet into a pot. Fill half the pot with chicken stock. 3 Add seasoning. Simmer over low heat till stock almost dries up. Thicken with cornflour solution.
用料 油适量 • 兴隆野生刺参10条 • 清水适量 • 鸡脚10支，卤至熟烂 • 鸭掌10支， 卤至熟烂 • 鸡汤适量 • 粟粉少许，混 合少许清水 调味料 广祥泰蚝油2汤匙 • 广祥泰生抽2汤匙 • 广祥泰老抽半汤匙 • 梅花牌花雕酒 1汤匙 • 鸡精粉2茶匙 • 胡椒粉少许 • 糖1茶匙
作法 1 锅中烧热油，放入刺参过油，取 出后川烫，沥水待用。 2 锅 中 放 入 刺 参 、 卤 鸡 脚 及 卤 鸭 掌，然后放入鸡汤浸至五分满。 3 接着放入调味料，以慢火焖至汤 汁略收干，用粟粉水勾芡即可。
食尚品味 GL 47
刺参海鲜粥
Seafood Porridge with Sea Cucumber
Ingredients some water 2 shelled prawns, diced 2g chopped dried scallops 3g diced green vegetable 5g diced carrot 6g diced Chinese mushroom 5g ginger slices 6g fish maw, diced 1 bowl porridge 1 Xinglong wild prickled sea cucumber, sliced and blanched some wolfberries some spring onion Seasoning 1/2 tsp salt 1/2 tsp chicken seasoning powder a little pepper
用料 清水适量 • 虾仁2只，切丁 • 干贝碎2 克 • 青菜丁3克 • 红萝卜丁5克 • 香菇 丁6克 • 姜片5克 • 鱼肚6克，切丁 • 白 粥1碗 • 兴隆野生刺参1条，切片川烫 • 枸杞子适量 • 葱花适量 调味料 盐半茶匙 • 鸡精粉半茶匙 • 胡椒粉 少许 食尚品味 GL 48
作法 1 锅中放入清水，煮至滚沸后加入 虾仁丁、干贝碎、青菜丁、红萝 卜丁、香菇丁、姜片及鱼肚丁川 烫。取出冲水，沥水待用。 2 取一锅子，放入白粥、作法1的用 料及刺参片。 3 煮至滚沸后，加入调味料和枸杞 子拌匀，继续煮。 4 盛起，撒上葱花增香即可。
Method 1 Bring water to boil in a pot to blanch prawn, dried scallop, green vegetable, carrot, Chinese mushroom, ginger and fish maw. Remove to rinse with water then drain. 2 Add porridge, sea cucumber and the above ingredients in Step 1 into a pot. 3 Once boiled, add seasoning and wolfberries and mix well. Continue to cook. 4 Remove to sprinkle with spring onion to enhance the fragrance.
发财金元宝
Gold Ingots
赖志兴师傅 制作 Ingredients some oil • 2 pieces bean curd, cut into 8 small pieces • 350g CaroGold chicken, chopped • 8 green peas • 8 cooked prawns, sliced laterally • a little black moss • 250g green vegetables • a little KCT Holland motor-car flour, mixed with a little water Seasoning 2 tsp salt • 1 tsp chicken seasoning powder • a little pepper • 1/2 tbsp KCT Holland motor-car flour • 1/2 tbsp Ning Xia Hong wolfberry wine • 1/2 egg Sauce Ingredients 2 small bowls chicken stock • 1/2 tsp salt • 1/2 tsp chicken seasoning powder Method 1 Heat oil in a wok. Deep-fry bean curd till golden brown. Remove to drain. 2 Beat chicken and seasoning into a filling. 3 Dig a small hole in the centre of bean curd for placing the filling. Decorate the surface with green peas and prawn. Make into an ingot shape. Add black moss. 4 Steam in steamer for 8 minutes till cooked. Remove. Stir-fry green vegetables with oil. Then encircle the bean curd with the vegetables. 5 Cook the sauce ingredients in a pot till boiling. Thicken with KCT Holland motor-car flour solution. Drizzle over bean curd.
用料 油适量 • 豆腐2块，切成8小块 • 康乐 鸡350克，剁成蓉 • 青豆8个 • 煮熟的 虾8只，横切片 • 发菜少许 • 青菜250克 • 广祥泰风车粉少许，混合少许清水 调味料 盐2茶匙 • 鸡精粉1茶匙 • 胡椒粉少许 • 广祥泰风车粉半汤匙 • 宁夏红枸杞酒 半汤匙 • 鸡蛋半个 酱汁料 鸡汤2小碗 • 盐半茶匙 • 鸡精粉半 茶匙
作法 1 锅中烧热油，加入豆腐块炸至金 黄色，捞出沥油，待用。 2 将 鸡 蓉 和 调 味 料 拌 打 成 馅 料 ， 待用。 3 在豆腐中间挖出一个小坑，然后 填入鸡蓉馅料。在馅料表面点缀 青豆和虾片，制成元宝形状。放 入发菜。 4 放入蒸锅蒸8分钟至熟，取出。 用油将青菜炒好，然后围在豆腐 旁边。 5 锅中加入酱汁料，煮至滚沸后，用 风车粉水勾芡，淋在豆腐上即可。
食尚品味 GL 49
丰衣足食
Claypot Rice 用料 香米250克，淘洗干净 • 清水适量 • 腊 肉1条 • 腊肠2条 • 润肠2条 • 腊鸭腿1 只，略煮，去皮 • 油适量 • 青菜200克 调味料(拌匀) 广祥泰生抽1汤匙 • 白开水半小碗 作法 1 取一砂锅，加入香米，加入清水 (高于香米2公分)，开火煮至水分 与香米平行。 2 放入腊味，盖上锅盖，用小火焖 煮至米熟且有点焦香即可熄火。 3 打开锅盖，取出腊味切片，再放 回饭内，淋上调味料。 4 用油将青菜炒熟，摆放在腊味旁 即可。 Ingredients 250g fragrant rice, rinsed well • some water • 1 strip cured meat • 2 strips cured Chinese sausage • 2 strips cured Chinese liver sausage • 1 cured duck drumstick, cooked briefly and skinned • some oil • 200g green vegetables Seasoning (mixed well) 1 tbsp KCT light soya sauce • 1/2 small bowl boiling water Method 1 Submerge fragrant rice in a claypot of water (2cm above rice level). Cook till water reaches the rice level. 2 Add the cured items. Cover with lid. Simmer over low heat till rice is cooked and slightly charred. Switch off heat. 3 Remove cured meat to slice then put back into the rice. Drizzle with seasoning. 4 Fry green vegetables with oil till cooked before putting them beside the cured items. 食尚品味 GL 50
三杯鸡
Three Cup Chicken 用料 康乐鸡800克，切块 • 油适量 • 广祥泰 白麻油4汤匙 • 姜2寸，切片 • 蒜头10 瓣，去皮切片 • 红辣椒2条，切片 • 青 葱2棵，切段 • 九层塔1棵，取叶
李瑞霞导师 制作
调味料 广祥泰生抽2汤匙 • 广祥泰老抽2汤匙 • 糖3/4汤匙 • 泸州老窖二曲4汤匙 腌料 广祥泰生抽1汤匙半 • 广祥泰风车粉 1汤匙半 作法 1 将鸡块与腌料一起拌匀，腌制约 1小时，泡油待用。 2 锅中烧热麻油，加入姜片和蒜片 爆香，加入鸡块爆炒，加入调味 料，用大火煮至汁浓，加入辣椒 片、青葱段及九层塔拌炒即可。 Ingredients 800g CaroGold chicken, cut into pieces • some oil • 4 tbsp KCT sesame oil • a 2-inch ginger, sliced • 10 cloves garlic, peeled and sliced • 2 red chillies, sliced • 2 stalks spring onion, sectioned • leaves from 1 stalk of basil Seasoning 2 tbsp KCT light soya sauce • 2 tbsp KCT dark soya sauce • 3/4 tbsp sugar • 4 tbsp Luzhou Laojiao Er Qu Marinade 1 1/2 tbsp KCT light soya sauce • 1 1/2 tbsp KCT Holland motor-car flour Method 1 Marinate chicken for about an hour. Blanch with oil.
2 Heat sesame oil in a wok. Fry ginger and garlic till fragrant. Add chicken to fry quickly. Add seasoning and cook
over high heat till sauce thickens. Add chilli, spring onion and basil to stir-fry.
食尚品味 GL 51
加州葡萄干丽春康乐鸡 Raisin-rice Wine Chicken
用料 加州葡萄干80克 • 塔牌丽春酒250毫升 • 康乐鸡1只，剖开 • 姜4片 • 青葱2棵 腌料 盐3/4汤匙 • 梅花牌花雕酒1汤匙 • 绿 农姜母汁1汤匙 作法 1 将 葡 萄 干 浸 泡 在 丽 春 酒 里 1 2 小 时，待用。 2 将鸡和腌料拌匀，腌制约3小时， 加上姜片和青葱，用大火蒸约20 分钟至熟。 3 将作法2的蒸汁和葡萄干丽春酒混 合，倒在蒸好的鸡上，冷却后，置 入冰箱浸泡1夜，使其吸进葡萄干 酒香味。 Ingredients 80g California raisins • 250ml Pagoda Brand Recheers rice wine • 1 CaroGold chicken, cut open • 4 ginger slices • 2 stalks spring onion Marinade 3/4 tbsp salt • 1 tbsp Plum Blossom hua diao wine • 1 tbsp Agreen ginger juice Method 1 Soak raisins in rice wine for 12 hours. 2 Marinate chicken for about 3 hours. Add ginger and spring onion to steam over high heat for about 20 minutes till cooked. 3 Mix gravy from Step 2 well with rice wine-soaked raisins. Pour onto steamed chicken. Cool then refrigerate and let it soak overnight to absorb the wine-raisin fragrance. 食尚品味 GL 52
玛黛茶草莓冻糕
Yerba Maté Tea and Strawberry Jelly
用料 清水500毫升 优特多玛黛茶包(天然草莓香草味)2包 爱玉粉120克 草莓丁100克 装饰 草莓数颗，切半 作法 1 煮滚清水，放进玛黛茶包，稍滚 熄火，待约15分钟，取出茶袋。 2 加入爱玉粉煮溶，稍微降温后加 入草莓丁搅匀，倒入玻璃杯内 凝结。 3 加上点缀即可。 Ingredients 500ml water 2 sachets NutraPro Yerba Maté Tea (natural strawberry and vanilla flavour) 120g Aiyu jelly powder 100g diced strawberries Garnish few strawberries, halved Method 1 Bring water to boil. Add the tea sachets. Switch off heat once slightly boiled. Steep for about 15 minutes before removing. 2 Add jelly powder to cook till melted. Reduce heat slightly then add strawberry to mix well. Pour into glass to set. 3 Garnish.
食尚品味 GL 53
加州葡萄干鲍鱼新春捞起
California Raisin and Abalone Lo-Hei
食尚品味 GL 54
用料A 红萝卜丝150克 白萝卜丝150克 瓜英丝40克 白姜丝40克 锦菜丝45克
桔饼丝35克 红姜丝30克 糖冬瓜丝35克
用料B 腾达烧汁鲍鱼1罐 加州葡萄干50克 花生碎50克 薄脆80克 花生油50克
白芝麻15克 红椒丝5克 胡椒粉适量 肉桂粉适量
加州葡萄干酱料 加州葡萄干100克 红酒100毫升 纯橙汁200克 杏酱3汤匙
柠檬汁3汤匙 花生油3汤匙 盐半茶匙
加州葡萄干酱料作法 1 把加州葡萄干浸泡于红酒中约半 小时。 2 然后煮约10分钟。待凉后搅拌成 葡萄泥。 3 把葡萄泥放入碗中、加入橙汁、 杏酱、柠檬汁、花生油及盐。混 匀拌打顺滑。 组合 1 把各色萝卜丝放入冷水中浸泡数 分钟。捞起，用干净布把多余水 分吸干。摆放在盘中。 2 把其余的用料A围摆在萝卜丝的 周边。 3 把用料B摆入盘中。 4 淋上加州葡萄干酱，一起捞起！
Ingredient A 150g carrot, shredded 150g radish, shredded 40g preserved melon strips 40g white sour ginger strips 45g preserved mixed melon strips 35g sweetened lime strips 30g sweetened red ginger strips 35g preserved wax gourd strips Ingredient B 1 can Thern Da Stewed Abalone in Superior Sauce 50g California raisins 50g crushed peanuts 80g pok chui crackers 50g peanut oil 15g white sesame seeds 5g red chilli, shredded some pepper powder some cinnamon powder
Method for Sauce 1 Soak California raisins in red wine for 30 minutes. 2 Heat the mixture and cook for 10 minutes. Set aside to cool before puree the mixture. 3 Pour the California raisin puree into a bowl. Add orange juice, apricot jam, lemon juice, peanut oil and salt. Whisk into a smooth sauce.
Assembly 1 Soak shredded carrots and radish in ice water for a few minutes. Remove and pat dry with a cloth. Place them on California Raisin Sauce Ingredients the platter. 100g California raisins 2 Place the rest of Ingredient 100ml red wine A around the carrot and 200g pure orange juice radish shreds. 3 tbsp apricot jam 3 Arrange Ingredient B on 3 tbsp lemon juice the plate. 3 tbsp peanut oil 4 Drizzle California raisin sauce 1/2 tsp salt evenly and “Lo-Hei”! 食尚品味 GL 55
Californiaraisincnyrecipes
加州葡萄干糖浆肉干 用料 加州葡萄干200克，搅碎 • 糖30克 • 清水100毫升 • 梅花 肉1公斤，切碎 • 油适量 腌味料 酱油4汤匙 • 糖180克 • 鱼露3汤匙 • 花雕酒2汤匙 • 麻油 2茶匙 • 蚝油2汤匙 • 五香粉1茶匙 • 清水2汤匙 作法 1 将加州葡萄干蓉、糖及清水一起倒入小锅中搅煮成 糖浆。 2 将肉碎、4汤匙加州葡萄干糖浆及腌味料放入碗中， 并顺着一个方向搅拌至糖溶解。 3 覆盖上保鲜膜，放入冰箱腌制至少2小时使其充分 入味。 4 撕下保鲜膜。在塑胶袋内放入已腌渍的肉碎，再用 擀面棒擀出约5毫米厚度，取出，平铺在已涂油的烤 盘上。以预热至摄氏120度的烤箱烘烤至半干。 5 预热烤箱至摄氏180度。将肉片均匀涂上加州葡萄干 糖浆，烘烤约15分钟至两面熟透。 6 将肉干摊晾，剪成块状即可享用。
Chinese Pork Jerky with California Raisin Syrup Ingredients 200g California Raisins, finely blended • 30g sugar • 100ml water • 1kg pork collar meat, minced • oil Marinade 4 tbsp dark soya sauce • 180g sugar • 3 tbsp fish sauce • 2 tbsp hua diao wine • 2 tsp sesame oil • 2 tbsp oyster sauce • 1 tsp five-spice powder • 2 tbsp water Method 1 Place chopped California Raisins, sugar and water 2
3 4
5
6
together into a small pot. Stir and cook into a syrup. Put minced pork, 4 tbsp California Raisin syrup and marinade into a bowl. Stir in a single direction until sugar dissolves. Cover with cling film. Refrigerate and marinate for at least 2 hours for the pork to soak up the flavours. Remove cling film. Place marinated pork in a plastic bag and flatten with a rolling pin to about 5mm thickness. Take out and place on a greased baking tray. Roast in preheated oven at 120°C until half dry. Preheat oven to 180°C. Smear pork slice with California Raisin syrup. Bake for about 15 minutes until both sides are cooked. Leave pork jerky to cool. Cut into pieces to enjoy.
加州葡萄干蒸年糕 用料 加州葡萄干75克 • 热水250毫升 • 糯米粉200克 • 澄面粉75 克 • 片糖2片(约200克)，切段 • 浓椰浆100毫升 • 沙拉油35 毫升 作法 1 将50克加州葡萄干混合50毫升热水，用料理机搅成酱。 2 将糯米粉和澄面粉过筛。 3 将片糖段置入小锅，倒入剩余的清水，用中火煮至糖 溶解。 4 取一容器，放入浓椰浆、30毫升沙拉油及片糖水拌匀。 5 加入粉类拌匀，徐徐放入加州葡萄干酱拌匀。 6 在6寸圆盘的四周和底部均匀的抹上一层沙拉油，倒入 面浆。 7 在面浆表面撒上剩余的加州葡萄干。用铝箔纸覆盖在圆 盘上以防止蒸锅盖子上的水蒸气滴入面浆中产生气泡。 8 放入蒸锅，以大火蒸60分钟至熟透，取出，掀开铝箔 纸即可。
Lunar Celebrations with California Raisins
加州葡萄干与你同庆新春 Tasty and delicious, California Raisins are great as a snack right out of the box or as a flavourful addition to lend a pleasant surprise to your Chinese New Year delights.
Steamed Glutinous Rice Cake with California Raisins Ingredients 75g California Raisins • 250ml hot water • 200g glutinous rice flour • 75g gluten-free flour • 2 pieces slab sugar (about 200g), sectioned • 100ml thick coconut milk • 35ml salad oil Method 1 2 3
4 5 6 7
8
Mix 50g California Raisins with 50ml hot water. Blend into paste. Sieve glutinous rice flour and gluten-free flour. Place slab sugar into a small pot. Pour in remaining water and cook over medium heat until sugar dissolves. Pour thick coconut milk, 30ml salad oil and sugar solution into a container. Mix well. Add flour and mix well. Slowly add California Raisin paste and mix well. Grease the sides and bottom of a 6-inch round tin evenly. Pour in the batter. Sprinkle remaining California Raisins on top of the batter. Cover tin with aluminium foil to prevent steam from reacting with the batter to form bubbles. Steam on high heat for 60 minutes in steamer until thoroughly cooked. Remove and uncover the foil.
Made into a syrup or a paste, California Raisins are versatile ingredients, suitable for all types of cooking and baking methods. They also add an appetising colour to food without the need for artificial colouring. Indeed, California Raisins can enhance the taste and flavour of your favourite Chinese New Year recipes, creating truly unique and original treats. Best of all, California Raisins are fat- and cholesterol-free. Incorporating them into your Chinese New Year goodies makes a healthier choice. In addition, California Raisins also provide many necessary vitamins and minerals, such as potassium, to our diet. 鲜美和可口，加州葡萄干除了能作为健康零食直接食用， 也可作为调料为许多美食起到调味之用，让新春美点锦上 添花。 不论是制成糖浆或酱，加州葡萄干可是扮演着多重角色， 它适合各式的烹饪和烘烤。它们能为食物增色起到开胃之 效，而不需要人造色素。加州葡萄干能为你喜爱的新春年 菜提升更佳独特口味的同时保有原味。 最值得一提的是加州葡萄干不含胆固醇和脂肪，为新春糕 点提供更多的健康选择。此外，加州葡萄干也具备了许多 人体必要的维生素和矿物质，例如钾。
加州葡萄干，来自天然，品味纯真，满足健康所需!
Raisin Administrative Committee
48 Toh Guan Road East Unit 02-129 Enterprise Hub Singapore 608586 Tel: (65)6515 6113 Fax: (65)6278 4372 Email: caraisins@lieumktg.com.sg Website: www.caraisins.com
valentine’sdayspecial情人节食谱
食尚品味 GL 60
Photography: Justin Loh, Shining Head Media
Saucy For Valentine’s Day Get
As suggestive as it may sound, Equinox Restaurant’s chef de cuisine Paul Hallett has come out with some saucy suggestions for Valentine’s Day
“I
t is the sauce that brings everything together like a marriage,” began chef de cuisine Paul Hallett as he explained the role of sauces. The lanky chef is of Welsh descent and has been globetrotting in Europe and America before meeting his wife. His wanderings have landed him in respected establishments such as one Michelin-starred La Trompette in West London and the illustrious Dorchester Grill which found him under the wing of Ollie Couillaud. Most notably, he had a long stint with JW Marriott Hotel where he pioneered new restaurants and even developed an authentic grill concept, among other achievements, which was adopted in their hotels worldwide. His next port of call was Swissôtel The Stamford where he has been at the helm of Equinox Restaurant for the last two years. “If the main dish is the city, then the sauce is the road that brings the flavour through,” he analogised. “While it might seem like a small element, it is actually the most important.” Generally, the rule of thumb has always been white meats with white sauces and red meats with red ones. But it seems that the tables have been turned with recent culinary trends. It also depends on the lightness of the dish – too light and everything gets lost with a heavy sauce. It basically boils down to balance. Romancing with Sauces The appetiser of clams with coriander and spiced coconut sauce, one of the three recipes he has devised for Gourmet Living readers, is what he calls a one-pot job. The rich liquid from the cooking of the mollusk is dressed up with a dash of spices to make it more interesting. The nutty flavour of the coconut sauce goes oh so well with the juicy clams. Enjoying the sauce with some bread is simply divine.
The second recipe of lump crab cake with creamy avocado sauce is inspired from an old Maryland crab cake recipe. Big, beautiful chunks of sweet crab meat and the deep richness of avocado is accompanied with a squeeze of lemon to cut the edge. The different textures in this refreshing cold sauce are amplified. The third recipe, the peanut butter chocolate mousse with dark chocolate sauce, is his all-time favourite and signature. “This is quite decadent but still light. I made this seven, eight, nine years ago and still love it now. I am not into strawberries or the colour pink for Valentine’s Day. Instead, I prefer the rich and bittersweet dark chocolate,” he revealed with a shrug. Asian Enchantment Hallett described his culinary style as modern European (Spanish and Italian) with American influences. He is also enchanted with Asian elements, especially since his wife of three years is a Malaysian Chinese. He interestingly revealed how much he loves char kway teow, dim sum and his wife’s home-cooked century egg porridge and frog legs. “It is different when you eat with the locals, very different from the Western Chinese takeaways,” he said with a gruff laugh. And what about cooking for himself before he met his wife? He blinked and looked briefly chagrined. “Well I don’t want to burst any romantic bubbles here. At work, we preach about food all the time but chefs are notoriously bad eaters,” he admitted. “Having spent 16 hours in the kitchen daily, we don’t cook anymore at home. I would rather eat out. There is also nothing much at home but canned food.” 食尚品味 GL 61
食尚品味 GL 62
蛤蜊佐芫荽与椰浆酱 Clams with Coriander and Spiced Coconut Sauce 用料 粟米油35毫升 红葱头50克，去皮切丁 蒜头5克，去皮切碎 香茅半根， 拍扁，切成1公分宽的块状 姜10克，去皮切碎 青咖喱酱1汤匙 椰浆150毫升 清水少许 鱼露2汤匙 蛤蜊250克 青柠1个，挤出汁 芫荽4克，切碎 作法 1 锅中烧热粟米油，加入红葱头丁和蒜蓉拌炒 5分钟。 2 加入香茅块、姜蓉及青咖喱酱，再煮多2 分钟。 3 加入椰浆、清水及鱼露拌煮。 4 接着放入蛤蜊，加盖煮6分钟，间中不时 搅拌。 5 一旦煮熟，去除没有张开壳的蛤蜊。加入青 柠汁和芫荽碎拌匀即可。
Ingredients 35ml corn oil 50g shallots, peeled and diced 5g garlic, peeled and chopped 1/2 lemongrass, smashed and cut into 1cm length pieces 10g ginger, peeled and chopped 1 tbsp green curry paste 150ml coconut milk splash of water 2 tbsp fish sauce 250g Venus clams 1 lime, juiced 4g coriander, chopped Method 1 Heat corn oil in a pot to stir-fry shallots and garlic for 5 minutes. 2 Add lemongrass, ginger and green curry paste. Cook for a further 2 minutes. 3 Add coconut milk, water and fish sauce to simmer. 4 Add clams and cook for 6 minutes, stirring occasionally. 5 Once cooked, discard any unopened clams. Add lime juice and coriander to mix before serving.
食尚品味 GL 63
大块蟹肉饼佐牛油果奶油酱 Lump Crab Cake with Creamy Avocado Sauce 用料 大块蟹肉300克，沥水 粗粒芥末酱50克 鸡蛋2个 蛋黄酱50克 柠檬半个，挤出汁 芫荽8克，切碎 青洋葱20克，切碎 海盐6克 白面包1片半，搅拌成面包碎屑 牛油果酱 牛油果1个，切半去核，切成4块 清水50毫升 蒜头1瓣，去皮，略切碎 红葱头30克，去皮，略切碎 柠檬半个，挤出汁 海盐1茶匙 橄榄油20毫升 作法 1 制作蟹肉饼：在准备面包混合物时，需将蟹肉 放在冰碗中并放入冰箱冷藏。混合所有用料 (蟹肉除外)，放入冰箱冷藏30分钟。 2 轻轻将蟹肉和面包混合物拌匀，尽可能保留完 整的蟹肉块。将混合物放入圆形模中，压出4 个圆形。 3 将每一块蟹肉饼煎至双面呈金黄色且熟透。只 能翻转一次煎以避免散碎。如有需要，可放入 烤箱进行烤制。 4 制作牛油果酱：将全部用料(橄榄油除外)放入 搅拌器里。启动低速搅拌，转高速搅拌30秒， 再转回低速搅拌。 5 在混合物中加入橄榄油后试味。用筛网过滤酱 料以去除果肉。在碗中装入酱料，加盖后放入 冰箱冷藏。当你准备吃时才取出。
食尚品味 GL 64
Ingredients 300g jumbo lump crab meat, drained • 50g whole mustard • 2 eggs • 50g mayonnaise • 1/2 lemon, juiced • 8g coriander, chopped • 20g green onion, chopped • 6g sea salt • 1.5 slices white sandwich bread, blended into crumbs Avocado Sauce Ingredients 1 avocado, halved, pitted and quartered • 50ml water • 1 clove garlic, peeled and coarsely chopped • 30g shallot, peeled and coarsely chopped • 1/2 lemon, juiced • 1 tsp sea salt • 20ml olive oil Method 1 To make crab cake: Place crab meat in a chilled bowl and leave in fridge while preparing the bread mix. Mix all ingredients (except crab meat) and refrigerate for 30 minutes. 2 Gently toss crab meat with bread mixture until combined, leaving as much of the crab meat intact as possible. Mould mixture into 4 round pieces with a round mould. 3 Pan-fry each piece in hot oil till golden on both sides and thoroughly cooked. Flip crab cake only once to prevent it from breaking apart. Finish cooking in the oven, if needed. 4 To make avocado sauce: Add all ingredients (except olive oil) into a blender. Start the blender on low speed then increase speed for 30 seconds before switching back to low speed. 5 Add olive oil to mixture, check taste and seasoning. Pour sauce through a strainer to remove pulp. Cover sauce in a bowl and refrigerate till needed.
食尚品味 GL 65
valentine’sday情人节美食篇
Gordon Grill Catalunya Relish a Catalan romance in a glass dome with a pretty view of Marina Bay, savouring a special menu of grilled razor clams dressed in yuzu and ponzu sauce, rigatoni with truffle and Parmesan, lamb shoulder with pumpkin purée and morels, and the tres leches cake. Curated by head chef Gerard Escola, these specialities range from $12 to $60 at this contemporary Spanish restaurant and tapas bar.
Nostalgia is another kind of romance, so reminisce the good old days at Gordon Grill in Goodwood Park Hotel, a heritage building that is over a hundred years old. Executive chef Gan Swee Lai has created an exquisite six-course menu showcasing highlights that include the hamachi fish carpaccio with sea urchin, compressed watermelon, ginger and shoyu dressing; marinated Alaskan crab with Russian osetra caviar, avocado, iced lime and lychee; grilled Wagyu beef with seasonal mushrooms and Merlot reduction; along with a mélange of desserts. At $360 per couple, it also includes a rose for the lady.
82 Collyer Quay, The Fullerton Pavilion, Tel: 6534 0886
22 Scotts Road, Tel: 6730 1744
Flavours At Zhongshan Park Indulge in an East-meets-West sumptuous four-course set dinner starting on deep-fried oysters with mango chilli achar caviar followed by foie gras chawanmushi with pork rib consommé. Then cleanse the palette with a refreshing calamansi shooter with basil seeds and continue with the “His & Hers” mains of sea perch parcel in a light superior soya broth and tender slowcooked beef ribs in a spiced broth. The set dinner, crafted by executive chef Melvin Lim, is priced at $108 per couple and includes two glasses of Prosecco. 16 Ah Hood Road, Level 1 Ramada Singapore, Tel: 6808 6846
Pontini Chef Daniele Sarno thoughtfully designed five-course menu ($320 per couple) features risotto with red beets, smoked eel and strawberry – a combination that provides a harmony of sweet and intense flavours. For mains, pick from roasted turbot fish in pistachio crust with celeriac-black olive mousse, artichokes and rose oil; or the stuffed roasted suckling pig with Catalogna raw salad, black truffle pumpkin mash and citrus mostarda. End on a crescendo with an explosion of Italian chocolate in red fruit flavour. 392 Havelock Road, Level 2 Grand Copthorne Waterfront Hotel, Tel: 6233 1100
UNA at One Rochester Impress your valentine in the “Garden of Eden”, which is the lush tropical garden setting of UNA’s al fresco dining area. Soak in the scenic ambience with the serenading guitar troubadours and begin the romantic evening with a welcome cocktail, a prelude to a whimsically themed four-course dinner ($250 per couple) created by chef Jean-Phlippe Patruno. Enjoy a “lakeside catch” of fresh oysters, clams, mussels, prawns and scallops before enchanting him or her with either a rib of beef or grilled lobster. Conclude with a griotte soufflé glacée adorned with strawberry compote and smoked chocolate truffle. 1 Rochester Park, Tel: 6773 0070
櫻花蝦丸(熟)
蓝虾
汶莱有机
ORGANIC BLUE SHRIMP 不论生吃抑或煮食， 都能给予脆嫩滑爽！
干貝丸
花枝丸(熟)
龍膽骨丁
龍膽石斑純肉片
龍虎斑涮涮鍋片
龍虎斑全魚
• 落实养殖生物福利计划 • 纯净无污染海水养殖 • 肉质鲜甜细致，带给美妙口感！ • 含有丰富氨基酸、锌、镁、钙、 磷等，营养丰富 • 没有使用抗生素、保鲜剂等。 无有害菌，无重金属 • 100%无病毒种虾
也代理各款急冻鲜渔货
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
海鱺輪切
SINGAPORE 65-67438883 • MALAYSIA 603-87519151