Gourmet Living jun july 2015

8 885004 110090

Delectable Parcels of Premium Rice Dumplings 8 to 20 June 2015 Diners are in for a hearty and gastronomic treat as Dim Sum Chef Mandy Yeo presents four premium handcrafted rice dumplings, including the signature Szechuan Court Famous Gongbao Dumpling, the Traditional Hong Kong Dumpling, the decadent Stewed Spice Pig Trotter Dumpling and a healthy Assorted Grains Brown Rice Vegetarian Dumpling!

From $24++ The Far Card members enjoy 20% discount for take away, usual privileges are applicable.

For orders, please call +65 6431 6156 or email dining.singapore@fairmont.com.

Level 3, 80 Bras Basah Road, Singapore 189560 Tel: +65 6339 7777 | Fax: +65 6337 1554 | singapore@fairmont.com | fairmont.com/singapore

SINGAPORE 65-67438883 • MALAYSIA 603-87519151

Contents目录 6 7 12 16

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餐饮新讯Dining Out

56 58 18

食尚活动Gourmet Workshop 烹煮美味DIY 端午节Dumpling Feast

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端午节食谱 Dumpling Recipes • 四川阁招牌宫保鸡丁粽 • 红麴米养生粽 • 福菜素粽

62 66 68

厨师食谱Chef’s Recipes 顺德农家小菜大滋味 • 苹果薯仔番茄龙骨汤 • 顺德粉葛扣肉 • 顺德生菜包 • 顺德靓鱼球 厨师食谱Chef’s Recipes 用认真的态度来对待烹饪 让感动浓缩在一道道菜中 • 乌达脆豆腐 • 奶香白汁蟹

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食材Ingredients 认识健康坚果 － 花生 亲手制作Homemade 南洋下午茶 • Apom Berkuah 亲手制作Homemade 福建特色美食 • 腐皮卷 咖啡笔记The Coffee Diary 浅谈咖啡味道的奥秘 旅·影Roving Lenses 人间仙境仙本那 漫画时光Comics Corner 食话食说 Frankly Speaking 奖项使你迷失方向 生活小窍门Household Tips 6种厨房小技巧

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就爱烘焙Bakes 奔赴一场小麦的约会 • 夏威夷果柚子脆饼 • 巴黎布蕾斯特泡芙 • 灯笼椒乳酪法式面包 就爱烘焙Bakes • 南瓜豆沙面包 快乐厨房Happy Kitchen 宝宝的食物坚持自己动手做 • 南瓜番薯泥 • 红萝卜佛手瓜鱼粥

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私房菜Home Cooking 共享啤酒烧肉的美好时光 • 啤酒脆皮烧肉 美食发现Food Finds 自在做菜 让平易近人的美味 占据着内心 • 校园风碎蛋 • 峇拉煎鸡 • 阿参虾 • 酱炒啦啦

食尚品味 GL 2

22 推广食谱 Advertrecipes 22

KCT • 泰式鱼蓉面 • 台湾卤肉菠菜面

64

Polleney • 蒸彩虹千层糕

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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

Contents目录

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食尚热爆Inspired Grilling At Home Made Easy • Korean Chicken Skewers • Lamb Skewers • Spicy Garlic Grilled Prawns 手作时光DIY Wonders Nature’s Touch in Clay 端午节食谱 Dumpling Recipes Sweet Dumplings goes Purple • Purple Rice Crystal

Dumpling • Yam and Sweet Potato Dumpling 美食发现Food Finds The Dream Burger • Juicy Beef Patties • Poached Salmon Tabbouleh 食材Ingredients Cream of the Cream • Angel Food Cake 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

张伟 Zhang Wei

黄清标，刘菊枝，刘展明，何志伟，福仔，彭丽萍， 刘博乾，韦淑雯，郭素菁，Alan Goh, Davy Young, Grace Ong, Hippomama, Janice Teo, Joyee Lua, Ken Chan, Marie, Rebecca Tan, Ryan Wee, Patsy Yama, Tio Chin Feng

Editors 张君珠 Jean Cheung jean@gourmetimp.com

Business Development Manager

MCI (P) 26/04/2016

YKF, Eric eric@gourmetimp.com

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Justin Loh, Shining Head Media Max Ng, Max Clyne At Work Jason Goh

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diningout餐饮新讯 Tburu The name is Japanese for table where a spread of sushi, sashimi and grilled meats is set to thrill the palates.

The open kitchen allows guests to experience the chef’s artistry and over at the sushi bar, guests can pick fresh seafood from the counter. Start with its kanpachi carpaccio with truffle oil ($22) before going for its A4-grade wagyu ($22) or Ibérico pork jaw ($18) which are grilled over the binchotan charcoal.

With the view of bustling Orchard Road below, all are best enjoyed with some sake.

Insadong Korea Town Diners at this self-service eatery make their choices from more than 200 types of dishes ranging from traditional Korean and its Chinese, Japanese and Western hybrids, then pay at self-ordering kiosks before collecting from the various stalls. Top of their choices would be the bossam ($15 for small) where simmered pork belly slices are eaten wrapped in cabbage with sliced garlic, green chilli and chilli paste. Its ginseng chicken soup ($29) is tasty too with tender meat in a light herbal broth. Its watermelon soju ($30) served from a watermelon bowl is a godsend for hot summer days.

26 Sentosa Gateway, #01-30 Resorts World Sentosa Tel: 6238 8221

Diamond Kitchen Larger and more elegant than its first outlet in Laguna Park, this outlet is offering a seven-course set menu for $88 a person which reverts to $150 in August. This Diamond Seafood Seafood Signatures menu, exclusive to the new outlet, includes the restaurant’s popular dishes such as gan xiang crab, garlic steamed bamboo clam and stir-fried sweet potato leaf with salted fish. The à la carte menu also sees new items such as lobster porridge and giant grouper which can be steamed Hong Kong-style or braised with garlic in a claypot.

87 Science Park Drive #01-01 Oasis, Tel: 6464 0410

食尚品味 GL 6

218 Orchard Road, Level 5 Orchard Gateway@Emerald Tel: 6221 0004

Capri Trattoria & Pizzeria This unassuming 45-seater is where “We eat, We drink, We enjoy”, echoing the Latin mantra written over the bar counter. For June, the restaurant’s monthly regional specials feature dishes from Calabria in southern Italy where locals like their stuff intense and fiery, for example, the pasta riccia all’nduja ($25) – a flat handmade pasta tossed in house-made nduja which is a fiery blend of pork, olive oil, garlic, black pepper, chilli and ricotta. Meat lovers should not miss the cotoletta alla milanese (bone-in deep-fried breaded veal chop; $48), particularly the meat near the bone.

3 Binjai Park, Tel: 6468 4886

烹煮美味 酒

，除了可作为‘饮料’，它在烹制菜肴时 也是一种被广泛应用的重要调料之一。

8月15日，Chef Judy Koh会以化繁为简的烹 饪方式，让大家亲自动手尝试以不同的酒类烹调出 美味菜肴和甜点的同时也会告知烹调用酒窍门。 名额有限，只收20位，赶快行动吧！

日期Date

:

2015年8月15日 15th August 2015

时间Times

:

9am - 12 noon

地点Venue

:

Creative Culinaire Cooking School 17 Eng Hoon Street, Eng Hoon Mansions, #01-03/04,

h udy Ko 范导师 J

Singapore 169767

示

示范Demo

:

• 福州米酒肉馅饼 Braised Foo Chow Rice Wine Meat Pie • 花雕蒸鸡 Steamed Chicken with Hua Tiao Chiew • 玫瑰露酒果冻 Chinese Rose Wine Jelly Dessert

收费Fees

:

$70.00 (备有自助午餐招待 Buffet lunch provided for participants)

自己动手制作美食 为方便输入电脑资料，请用英文正楷填写。

ALH Workshop 150815

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Do.Main Besides offering freshly baked baguettes, chouquettes, puff pastries, tarts and entremets, this artisanal French bakery now has oven-cooked savoury dishes such as the cassolette of bourguignon snails ($16; pictured here) which is served on a bed of tomato confit, topped with garlic butter and accompanied by a mix of breads. Cheese enthusiasts and Francophiles will lap up the tartiflette ($16), a French home comfort food with its heady mix of Reblochon cheese, bacon, potato and onion confit. And its yummy vegetarian lasagne ($14) is certain to warrant repeat visits by vegetarians.

226 Tanjong Katong Road, Tel: 6348 1406

Edge

FYR Cycene Ond Drinc Grills are the order of the day at this casual restaurant.

Even the desserts and pastas are cooked using the kitchen’s lychee wood-fed Josper charcoal ovens which lend a sweet, smoky note to the dishes such as the baked pistachio melt and pandan ice cream ($10) and the seafood linguine ($18).

This lovely smokiness is also detected in the juicy 365-day grain-fed US Holstein ribeye ($32) that exudes its beefiness with every bite as well as the aromatic deboned red snapper ($25) topped with sambal belacan that goes so well with the moist meat within.

It is “Makan Makan” time every Saturday noon as this buffet restaurant’s seven live food kitchens come alive with freshly prepared Peranakan dishes and local delicacies. For $48 per adult (inclusive of unlimited local beverages, coffee and tea), diners will find a spread of traditional dishes such as steaming laksa, aromatic Peranakan chicken curry, babi pongteh (stewed pork trotters in sweet vinegar and ginger), Mamak-style mee goreng and nasi lemak. Upping the luxe factor is the ngoh hiang, with lobster replacing the usual minced pork in this bean curd skin roll of chopped prawn and water chestnut. There are also some Malaysian dishes of which the standouts are the Hokkien noodle and Penang prawn noodle soup.

7 Raffles Boulevard, Level 3 Pan Pacific, Tel: 6826 8240

19 Boon Tat Street, Tel: 6221 3703

Cola Café by Jack’s Place Singapore’s homegrown heritage brand is celebrating its 49th anniversary with planned revamps to the decor and ambience of its outlets. Existing dishes will be enhanced and new ones created progressively. Its latest Paya Lebar Square outlet, spotting a modern look, will be the model for the rest. The reinvention also includes the launch of Cola Café where diners can opt for quick lunches or dinners, pastries, ice creams or coffee (a collaboration with Udders ice cream and Smitten Coffee). Cola Café will also retail Jack Place’s marinated steaks and prepacked sauces along with boutique wines, craft beers, among others.

60 Paya Lebar Road, #B1-15 Paya Lebar Square, Tel: 6341 6918

食尚品味 GL 8

Marugoto Shokudou Diners will find attractive lunch deals and affordable dishes at this heartland Japanese joint which has just launched a new menu of over 140 items. Marugoto means “to eat an entire meal” and its chilled pitan tofu topped with appetite-whetting flying fish roe is a good way to start the meal. Sashimi fans will not go wrong to order its platter of assorted sashimi on Tuesdays and Fridays when the fish are freshly flown in from Japan along with an omakase “box” which might yield a Hokkaido rockfish or red gurnard as the chef opens the package with bated breath.

Miam Miam

4190 Ang Mo Kio Avenue 6, #01-07 Broadway Plaza Tel: 6451 2822

This café, known for marrying French techniques with Japaneseinspired flavours, has launched new high tea sets where a platter for two ($26.90) includes three premium savoury items, seven sweet treats and any two drinks from its coffee/tea menu. Along with the other sets that cater to one and four persons, they are all available Monday to Friday from 2.30pm to 5.30pm. A revamped dessert menu sees two pancake creations of which the fluffy houjicha pancake ($13.80) with its aromatic houjicha whipped cream, mochi balls and adzuki is recommended.

200 Victoria Street, #02-14 Bugis Junction, Tel: 6837 0301 3 Gateway Drive, #01-21 Westgate, Tel: 6369 9008 食尚品味 GL 9

万豪轩欢庆20周年 为欢庆20周年，即日起至7月31日，万豪轩特别推出从开创以 来深受老饕喜爱的招牌菜，来个新旧交织的享受。 用虾蓉酿猪皮的脆皮百花乳猪件，那脆爽的猪皮配搭嫩口的虾 蓉，口感可谓非一般。 由冬瓜配搭海鲜炖煮的海鲜瓜粒汤，喝上一口，只觉清甜润 喉。口味带咸香微辣的梅辣肉松茄子煲、香味四溢的腊味飘香 荷叶饭、软嫩多汁的水晶梨牛柳粒等，都是不容错过的招牌 菜。最后再来一道以香茅、红酒和龙珠果制成的火龙果红酒 雪，淡雅幽香，让舌尖一阵清爽，也为美好的一餐划下完美的 句点。 除了万豪轩，旗下的Marriott Cafe也推出$20++(原价每人 $39++)的下午茶，让你尽享亚洲和西方美食，不过行动要快 哦，因为每天只接受首20位预位，而且是需2天前预订。

La Brezza Newly appointed chef de cuisine Luca Moioli has brought with him an ensemble of original creations from his hometown of Sarnico in the region of Lombardy to add to his selection of Italian classics on a completely refreshed à la carte menu. His creamy risotto alla Milanese (pictured here) infused with saffron and served with sweet tender bone marrow is highly satisfying! So is his light cream of butternut squash with duck, mushroom ravioli, crispy pumpkin and basil foam. A highly recommended dish is his grilled lamb chops served with potato gratin and avocado salad, and topped with hazelnut crust and lamb shank that has been cooked slowly for half a day.

29 Tanglin Road, Level 2 The St. Regis, Tel: 6506 6884

万豪轩中餐馆Singapore Marriott Tang Plaza Hotel 320 Orchard Road, 电话：6831 4605

Straits Express

Oxwell & Co

This railway-themed diner offers three cuisine types: Peranakan, Penang and Anglo-Hainanese originating from Hainanese cooks in British households during colonial days. One such creation is the Mulligatawny soup ($4.50) which is like minestrone tinged with curry. The Peranakan section has the nicely seasoned chap chye ($9.50) and the laboriously prepared seen babi tohay ($18) with pork belly’s fat almost melting in the mouth.

A highlight from the Penang section is the fried kway teow ($9). Peppered generously with prawns and squid, this dish has that characteristic complex smokiness – a result of the expert handling of the wok during stir-frying.

This modern British establishment offers Anglophiles a piece of British comfort with its updated dining and bar menus. The first-floor bar serves craft beers, wines and draught cocktails. Perfect with the drinks are the addictive spiced pork scratchings ($6) and the juicy oyster scampi ($10) topped with sambal mayonnaise. Moving to the elegant dining room on the second storey, patrons can feast on fish and chips ($26) where red snapper is used. The Cape Grim porterhouse steak ($140; good for three) will send steak lovers into a carnivorous glee with its pretty charred exterior enveloping the juicy red within.

1 Stadium Place, #01-24, Tel: 6702 2964

5 Ann Siang Road, Tel: 6438 3984

食尚品味 GL 10

Rockin’ Diner

The Missing Pan

The former hot dog joint at TANG’s basement has morphed into an American-style diner and bar where patrons can easily overindulge in generous portions of its hearty grub, such as gourmet hot dogs ($10.99 to $11.99), thick-cut bacon fries ($12.99) and the Philadelphia cheesesteak ($15.99) using handpicked premium beef cuts, which are great with the imported artisanal beers. Fans of the hazelnut chocolate spread are certain to get their fix with Nutella-misu ($6.99), a decadent twist from the traditional tiramisu.

The ground floor of this all-day bakery and brasserie offers freshly baked, organic artisanal breads. Popular for brunch offerings, the upper level also serves shareable bites such as the slightly spicy Chorizo Fiesta ($10; sliced Spanish pork sausages with dried chilli, gherkins and black olives) and nicely chargrilled squid ($12). A hearty choice can be its flame-grilled German baby back ribs ($36) or the tasty smoke duck risotto ($25) with diced duck breast, semi sun-dried tomatoes, hojimeishi mushroom and baby spinach. Drink options include craft beers and ciders. A non-alcoholic recommendation is its Kalamansi coconut mint soda ($6).

619D Bukit Timah Road, #01-01, Tel: 6466 4377

11 Club Street

Copper Chimney This 10-year-old Chindian restaurant with its flagship outlet in Little India is introducing new dishes such as its salt and pepper baby corn ($9) which makes for a crunchy and spicy start. Unlike most restaurants where the butter chicken is prepared in huge batches, the one here ($11.50) is cooked upon order, making it a perennial favourite among regulars.

One new North Indian delight to recommend is its Veg Jaipuri ($10), a Rajasthan dish of assorted vegetables simmered in a piquant cream. Diners now can also choose their desired flavour in their tikkas and kebabs.

100 Syed Alwi Road, Tel: 6294 8891

Yan Ting Executive chef Tony Wun, who joined this Cantonese restaurant last December, has refreshed the menu without deviating from the restaurant’s tradition of refined delicacies. His delectable double-boiled abalone consommé with ginseng ($38) served in a teapot shows off his expertise in seafood and soups. One of his signature creations is the braised superior bird’s nest with black truffle in pumpkin sauce ($76; pictured here) – a nourishing and tasty combination. Diners, who go nuts over coconuts, will leave no flesh unscraped in the refreshing dessert of jelly in ice cream served in a coconut. Diners can also indulge in weekly specials of Alaskan crabs, giant garoupas and imperial eels prepared in different manners.

29 Tanglin Road, Level 1U The St. Regis, Tel: 6506 6887 食尚品味 GL 11

dumpling feast端午节

端午节 粽香飘狮城 四川阁手工特制粽子 端午节快到了，市场上各种粽子一拥而上，辛香料和 中药材相结合的粽子，你尝过吗？从6月8日至20日， 费尔蒙酒店的四川阁推出重量为600克的五香卤猪蹄粽 ($34)。糯米泛着星星点点的油光，惹人垂涎。粽子馅 料丰富，包含五香药材卤猪蹄、香菇、栗子及眉豆，呈 现出新奇感。 四川宫保鸡丁粽($24)也加入今年的粽子巡游阵容。馅 料包括鸡腿肉、四川花椒、干指天椒与烤花生，迎合新 加坡人爱吃辣的口味。 随着人们的健康意识越来越强，端午节吃粽子也越来越 向着养生绿色的方向转变。五谷杂粮素粽($24)营养丰 富，口感香糯不腻，让你可以吃得健康无负担！ 另一选项是滋味鲜香糯软的传统港式裹蒸粽($32)。精 心挑选优质食材如烤三层肉、烤鸭、日本花菇、咸蛋 黄、虾米、栗子、黄豆等，配以上乘的烹饪手法和秘 方，为你带来舌尖上的享受，满足你挑剔的味蕾。 四川阁 Level 3, Fairmont Singapore 80 Bras Basah Road, 电话：6431 6156

传承中有创新

鼎泰丰芋香扣肉荷叶饭

市场上除了传统粽子，新口味也层出不穷。即日起至6月30 日，万豪轩为你呈献一系列粽子，比如黑松露瑶柱鲜肉粽 ($18)、蛋黄咸肉粽($12)、参巴猪肉粽($10)及五谷素粽($9)。

即日起至6月30日，鼎泰丰推出芋香扣肉荷叶饭($12.80)。产自 台湾的糯米软香有弹性，焖煮长达4小时的五花肉入口即化。 自家秘方配制的炸猪扒，更是让口感进一步升华！此外，还有 优质日本花菇、黄豆、天津栗子、芋头及虾米做馅，都是营造 诱人香味的关键。

黑松露瑶柱鲜肉粽以黑松露作为主旋律，另有品质佳的糯米、 三层肉及日本干贝衬托。也别错过参巴猪肉粽。软糯的糯米 饭，优质的三层肉，加上增香的洋葱、蒜头与自制参巴虾米融 合，轻易俘获嗜辣族的心。 万豪轩Singapore Marriott Tang Plaza Hotel 320 Orchard Road, 电话：6831 4605

食尚品味 GL 12

鼎泰丰 Paragon, BreadTalk IHQ, Jem, Junction 8, Jurong Point, Marina Bay Link Mall, Marina Bay Sands, nex, Raffles City及 Tampines Mall

华厅师傅拿手粽 华厅的新创是黑蒜 酱 猪 软 骨 炒 米 粽 ($13.80)，以健康为 主的是黑松露酱野菌 糙米粽($12.80)。另 外，招牌香港裹蒸粽 ($22.80)一样列入名 单里。 黑蒜酱猪软骨炒米粽 的馅料包括栗子、腩 排及黑蒜酱，是美味 与营养的绝佳组合。 深受欢迎的香港裹蒸 粽维持一贯的高水 准，馅料丰富，包括 烤鸭、烧猪、干贝、 香菇与莲子等。为您 甄选超值礼盒($58)， 三款粽子齐聚。即日起至6月20日，可堂食或带走。 华厅Orchard Hotel Singapore 442 Orchard Road, 电话：6739 6666

健康五谷杂粮粽 即日起至6月20日，前往玉楼尝尝家乡五谷香肉粽($9.80)或康 素五谷斋粽($8.80)。家乡五谷香肉粽值得一试！以富含膳食 纤维的糙米、红豆、薏米及紫米作为亮点，还增加美味的猪肉 丁、咸蛋黄、花菇及栗子。另一款康素五谷斋粽则采用紫米、 糙米、小麦、红豆、花生、栗子及素火腿等制成，推荐给讲究 养生的大家。 玉楼The Fullerton Hotel Singapore 1 Fullerton Square, 电话：6877 8188

风味绝佳黑蒜粽 从6月10日至20日，前往樱桃园尝一尝别出心裁的黑蒜 豚肉竹炭粽($18)。采用糯米、天然野米、黑蒜、腌渍蔬 菜、美国极黑猪及竹炭粉制作而成。竹炭粉赋予独特的 灰色调，而黑蒜的香气和五花肉的油脂为米饭注入新的生 命力！另外，干贝红糟鸡粽($16)与怀旧鲍鱼裹蒸粽精装 版($28)也是精心之作。 樱桃园Mandarin Oriental 5 Raffles Avenue, Marina Square, 电话：6885 3500

乐宫辣椒螃蟹粽 国人最爱的辣椒螃蟹，如今摇身一变，成了今年乐宫粽子的主 打口味。每个辣椒螃蟹粽的价格是$8.80。掀开叶片，有糯米 饭、蟹肉、蟹钳及鸡蛋，很惊喜吧。蘸上浓稠的辣椒螃蟹酱， 更是令人欲罢不能。 其他选项包括海南鸡肉粽($8.80)、肉骨茶粽($12.80)及香港裹 蒸粽($18.80)。销售日期从即日起至6月20日。 乐宫Grand Park City Hall 10 Coleman Street, 电话：6432 5543

独特梅香扣肉粽 即日起至6月20日，良木园酒店旗下两家中餐馆岷江川菜馆与岷江在纬壹推出 梅香黑猪扣肉粽(堂食$11.80／外卖$12.65)与黑蒜卤肉粽(堂食$13.80／外卖 $14.75)。 香糯可口的梅香黑猪扣肉粽，你怎能抗拒？黑猪肉经过油炸，并加入各式辛香 料卤煮，而梅菜则经过热炒赋予香味。这些材料之后与糯米、咸蛋黄及板栗合 并蒸4小时。掀开粽叶，奢华气息洋溢每个角落。 岷江川菜馆Min Jiang, 22 Scotts Road, 电话：6730 1704 岷江在纬壹Min Jiang at One North, 5 Rochester Park, 电话：6774 0122

食尚品味 GL 13

advertorial推广专页

优联能源集团

Union Energy Group

超

过20年的优联能源可谓本地液化石油气业界的 一个佼佼者，占据了超过百分之三十的市场份 额。其主要的成就来自于作为一个通过操作和独立的 LPG石油气桶装厂、呼叫中心和配送车队以及专业的 售后服务，提供全面解决方案的供应商，并且不断提 高客户服务水平，满足不同环境的要求。 Union Energy has more than 20 years of experience in the LPG industry and is proud to be one of the market leaders with over 30 per cent of the market share. Its key strength comes from being a total solution provider through the operation of its independent LPG bottling plant, a call centre and a delivery fleet as well as maintaining professional after-sales services. Union Energy is constantly improving and identifying effective methods to raise its customer service standards in order to meet the demands of the dynamic environment.

呼叫中心 Call Centre

1

采用全电脑化的订单接收和分 配系统。 A fully computerised orderreceiving and dispatch system.

2

全岛递送服务 ISlanD-WIDe DelIVerY

备有最大的桶装石油气(LPG)配送车队全岛 送货服务，为您提供更好的服务。 With the largest LPG delivery fleet running island-wide in Singapore, Union Energy is determined to serve you better.

网络 netWOrK

3

YISHUN SEMBAWANG

它拥有一个全岛性的配送网络，甚至涵盖附 近的岛屿，并维持20分钟的响应时间。受过 培训和友善的送货人员和技术人员，能提供 免费的维修和产品解决方案的建议。 Union Energy has an island-wide delivery network, covering even the nearby islands while maintaining a 20-minute response time. Its friendly delivery personnel and technicians are trained to provide free maintenance and advice or solutions for your product.

WOODLANDS LIM CHU KANG

SENGKANG

YIO CHU KANG

TUAS

SERANGOON BUKIT BATOK NOVENA

JURONG

TOA PAYOH

DOVER ROAD

安全 SaFetY

KALLANG

4

履行保障安全的使命，在罐装过程中，采取 了各种极其严格的措施。 Union Energy adheres to strict measures in its bottling process because safety to them is of paramount importance.

UNION ENERGY GROUP

25 Genting Road Singapore 349482 • Hotline: 6316 6666 • www.unionenergy.com.sg

dumplingrecipe端午节食谱

食尚品味 GL 16

四川阁招牌宫保鸡丁粽 Szechuan Court’s Signature “Gong Bao” Chicken Dumpling

食谱提 供与制 作： Mand y Yeo, 费尔蒙 酒店四 川阁点 心师傅

用料 去骨鸡腿肉400克，切丁 花生油20毫升 蒜头10克，去皮切碎 姜10克，去皮切碎 干辣椒5克 四川花椒2克 清水适量 糯米200克，浸4小时 烤花生20克

Ingredients 400g boneless chicken thigh, diced 20ml groundnut oil 10g garlic, peeled and chopped 10g ginger, peeled and chopped 5g dried chilli 2g Szechuan peppercorn some water 200g glutinous rice, soaked for 4 hours 20g roasted peanuts

调味料 糖10克 盐10克 黑醋50毫升

Seasoning 10g sugar 10g salt 50ml black vinegar

裹粽用具 粽叶5片，浸1小时 新鲜荷叶1片 绳子

For Wrapping 5 dried bamboo leaves, soaked for 1 hour 1 fresh lotus leaf a string

作法 1 将鸡丁和少许调味料混匀后腌制。 2 用花生油将鸡丁翻炒至熟。 3 加入蒜蓉、姜蓉、干辣椒和四川花椒，煸炒几 秒钟。 4 加入清水约100毫升，接着加入糖、盐和黑醋， 继续翻炒至酱汁减少，置边待凉。 5 准备用来裹粽的粽叶。 6 铺入一层糯米，接着放入鸡丁和烤花生，再覆盖 一层糯米。 7 将粽叶稍稍内收，以便将糯米包裹严实并取得理 想的形状。再用荷叶包裹防止糯米漏出，最后用 一根绳子扎紧。 8 准备一个钢容器，水一定要漫过粽子，用小火煮2 小时即可。

Method 1 Marinate chicken with a little seasoning.

2 Stir-fry chicken with groundnut oil till cooked.

3 Add garlic, ginger, dried chilli and peppercorn to stir-fry for a few seconds.

4 Add about 100ml water followed by sugar, salt and black vinegar. Stir-fry again till sauce reduces. Set aside to cool.

5 Prepare dried bamboo leaf for wrapping.

6 Add a layer of glutinous rice followed by the chicken and roasted peanuts before covering with another layer of glutinous rice.

7 Wrap with the bamboo leaf till fully compressed to desired shape. Wrap over with lotus leaf for added protection. Tie tightly with the string.

8 Fill water in a steel container enough to submerge the dumpling. Cook over low heat for 2 hours.

食尚品味 GL 17

dumplingrecipes端午节食谱

每颗粽子都融入 游妈妈的爱心 步

入6月，又到了粽子飘香的日子。来自台

湾的游妈妈喜欢围着灶台转，周而复始，不单 是转出了家常美味，也转出了不少烹饪的经验 心得。每一年，她都会沿袭端午包粽子的传统 习俗。 窗外的雨刚刚停，来到游妈妈小菜园，天气舒适 得很。抬头一望，丝瓜的浅黄色花苞布满瓜藤， 被雨水洗涤过的小丝瓜显得更加青翠。游妈妈站 在棚架下细细观察，笑容可掬地说：“再过一个 月时间就可以采收了。”她将丝瓜布轻拥入怀， 续说：“风干的丝瓜果实，就是天然丝瓜布， 除了可以清洗油污的碗盘锅铲，还可以用来擦洗 粽叶的正反两面。” 厨房一隅，盆子里的米已经浸泡一夜了。香菇、 猪肉、芋头等馅料也备好了。此时一切已符合要 求，游妈妈开始娴熟地将粽叶形成了一个空心的 圆锥形，依序放入材料。游爸爸也不闲着，帮忙 用绳子缠圈。 在讲求健康生活的今天，游妈妈选择瘦肉取代五 花肉，多使用萝卜干、香菇、栗子、花生等蔬菜 坚果增加纤维量。她也在糯米中混加含有许多天 然有益成分的红麴米或糙米，同时将调味料和油 量减少。 已过1小时，鼻翼间渐冉环绕淡淡的粽叶香味。 再过1小时，打开锅盖，锅子里的红麴米养生粽 与福菜素粽香味四溢。凑近瞧瞧，游妈妈包出来 的粽子棱角分明，十分好看，好想拜她为师啊！ 边细嚼慢咽游妈妈的爱心粽，边喝着游爸爸冲泡 的温茶，带来的是温暖的美食体验。

食尚品味 GL 18

红麴米养生粽 Red Yeast Rice Wholesome Dumpling Base Ingredients 1.5kg glutinous rice, soaked overnight • 100g red yeast rice, soaked overnight • some salad oil • 1 tsp sesame oil • some water • 1 bundle bamboo leaves • 1 bundle hemp string Fillings 1.5kg lean pork, cut into pieces • 40 dried Chinese mushrooms, soaked till soft then stemmed • 40g dried shrimps, soaked till soft • 300g boiled peanuts • 120g preserved radish, chopped and rinsed • 40 chestnuts, membrane removed Marinade 80g Hock Chew fermented rice residue • 2 tsp dark soya sauce

用料 糯米1.5公斤，浸泡隔夜 • 红麴米100克，浸泡隔夜 • 沙拉油 适量 • 麻油1茶匙 • 清水适量 • 粽叶1把 • 草绳1束 馅料 瘦肉1.5公斤，切块 • 干香菇40朵，浸软去蒂 • 虾米40克， 浸软 • 水煮花生300克 • 菜脯120克，切碎冲洗 • 栗子40 个，去皮膜 腌味料 福州红糟80克 • 酱油2茶匙 作法 1 将糯米和红麴米沥干水分，加入少许沙拉油和麻油 拌匀。 2 将瘦肉和腌味料拌匀，放入冰箱腌渍30分钟。加入200 毫升清水，焖煮至肉熟软。 3 锅中烧热适量沙拉油，加入香菇、虾米及水煮花生炒 香。 4 将两片粽叶重叠，光面朝上。将粽叶卷起成圆锥型， 装入适量米和馅料。将上面的粽叶折下来盖住材料， 用手指按紧两边的粽叶，长出的粽叶反折到边上，再 用草绳捆绑好。按此步骤包好其余的粽子。 5 将粽子放入锅内，倒入清水，并且水面要浸过粽面。 煮约2小时。 6 捞出粽子，沥干水分后即可食用。

Method 1 Drain glutinous rice and red yeast rice, then add a little salad oil and sesame oil to toss well.

2 Marinate lean pork and refrigerate for 30 minutes. Then add 200ml water and simmer till pork is tender.

3 Heat some salad oil in wok. Fry mushrooms, dried shrimps and boiled peanuts till fragrant.

4 Overlap two bamboo leaves (smooth side upwards) and roll into a cone. Add some rice and fillings. Fold down the top of leaves to cover the ingredients. Press both sides tightly with fingers. Fold the protruding leaves to the side.

Tie with hemp string. Wrap the rest of the dumplings likewise.

5 Place dumplings into pot. Pour in water to submerge dumplings. Cook for about 2 hours.

6 Remove to drain.

• 用体型小的香菇就不需切块，也更容易 入味。 • 若将包好的粽子放入高压锅煮，一般上 45分钟粽子就熟透。 • Pick smaller mushrooms as they absorb flavours better and need not be cut into smaller pieces.

• Cooking dumplings with a pressure cooker could cut down cooking time by 75 minutes.

食尚品味 GL 19

顺德生菜包 Shunde Lettuce Wraps with Clams 用料 蚬肉200克 油2汤匙 姜1小块，切粒 腊肠1条，切粒 韭菜200克，切粒 青葱2条，切粒 四川榨菜100克，洗净，浸水后切粒 青红辣椒各1条，去籽切粒 炒香花生5克，切碎 生菜叶数片 调味料 盐1/4茶匙 糖1/4茶匙 作法 1 锅置火上，放入蚬肉煸炒，取出剁碎。 2 锅中烧热油，加入姜粒、蚬肉及腊肠粒炒约 3分钟。 3 加入其他用料(生菜叶除外)和调味料炒匀， 盛入大盘中。 4 用生菜叶包着蚬肉馅，趁热食用。

• • • •

Ingredients 200g clams 2 tbsp oil 1 small piece ginger, diced 1 Chinese sausage, diced 200g chives, diced 2 sprigs spring onion, diced 100g Sichuan preserved vegetable, rinsed then diced 1 green and red chilli each, seeded and diced 5g fried peanuts, chopped some lettuce slices Seasoning 1/4 tsp salt 1/4 tsp sugar Method 1 Heat up pot to stir-fry clams. Then remove to chop.

2 Heat oil in pot. Add ginger, clams and Chinese sausage to stir-fry for about 3 minutes.

3 Add all other ingredients (except the lettuce) and seasoning to fry well.

Transfer to a big plate.

4 Wrap with lettuce and serve hot.

将带壳蚬子用滚水煮至蚬口张开，即可摘取肉。 需用油炒香花生。选择大小均匀的花生，不然会生熟不均。 Cook clams in boiling water till shell opens to enable easy extraction.

Oil must be used to stir-fry the peanuts which should be of similar sizes so that they would be evenly cooked.

Note

食尚品味 GL 29

乌达脆豆腐 Crispy Otak-otak Tofu 用料 鱼肉乌达1公斤 鸡蛋12个 无糖豆浆1公升 脆浆粉适量 油适量 调味料 盐1茶匙半 鸡精粉1茶匙 粟粉1汤匙，混合2汤匙清水 作法 1 先用搅拌器将乌达搅烂，盛入碗中待用。 2 将鸡蛋和无糖豆浆拌匀，接着加入乌达蓉 和调味料继续拌匀。 3 用筛网过滤，倒入四方容器内，放入蒸笼 以中火蒸约25分钟。 4 将定型后的豆腐切成大小一样的长方形， 并在表层均匀沾上脆浆粉。 5 锅中烧热适量油，将乌达豆腐块油炸至酥 脆，捞起沥干油份即可。

Ingredients 1kg fish otak-otak 12 eggs 1 litre unsweetened soya milk some crispy flour some oil Seasoning 1 1/2 tsp salt 1 tsp chicken seasoning powder 1 tbsp cornflour mixed with 2 tbsp water

Method 1 Blend otak-otak well with blender. Set aside in a bowl.

2 Mix eggs well with unsweetend soy milk. Add blended otak-otak and seasoning, mixing well.

3 Sieve with strainer. Then pour into a square container. Steam in steamer for about 25 minutes.

4 Cut set tofu into rectangles. Coat surface evenly with crispy flour.

5 Heat some oil in wok. Deep-fry otakotak tofu till crispy. Remove to drain.

食尚品味 GL 35

贴 士

Tip

烤制10分钟时，在面团上喷洒少许 水，然后继续烘烤。烤出来的表面会 更酥脆好吃。 After baking for 10 minutes, spray a little water on dough then continue baking. This will create a crispier surface.

灯笼椒乳酪法式面包 Cheesy French Bread with Capsicum 用料 水手牌法国面包粉400克 水手牌特级强力粉100克 冰水340克 糖10克 盐8克 即溶酵母5克 蜂蜜40克 红灯笼椒丝75克 洋葱圈适量 乳酪丝少许

Ingredients 400g Blue Jacket Baguette Flour 100g Blue Jacket Bread Flour 340g ice water 10g sugar 8g salt 5g instant yeast 40g honey 75g shredded red capsicum some onion rings a little of shredded cheese

作法 1 将水手牌法国面包粉、水手牌特级强力粉、冰水、 糖、盐及即溶酵母搅拌至出现弹性。 2 加入蜂蜜，继续搅拌至光滑有弹性，且有延展性，再 加入灯笼椒丝拌匀。 3 将面团放在大盆中，盖上湿布，做第一次发酵，约 1小时。 4 将面团分割成4份，揉圆，盖上湿布保湿，做第二次发 酵，约半小时。 5 将面团轻拍出空气，整形成长棍型。放在烤盘上，最 后发酵约约半小时。 6 撒一些水手牌特级强力粉在面团上，摆上洋葱圈和乳 酪丝。 7 在面团上喷洒少许水，放入预热至摄氏210度的烤箱烘 烤约20至22分钟。

Method 1 Knead Blue Jacket Baguette flour, Blue Jacket Bread Flour, ice water, sugar, salt and instant yeast till stretchy.

2 Add honey and continue kneading till smooth, stretchy and malleable. Then add capsicum and mix well.

3 Put dough into a large bowl. Cover with a damp cloth then let it ferment for about an hour.

4 Portion dough into four. Round them then cover with a damp cloth to moisturise. Let them ferment for about 30 minutes.

5 Lightly pat the dough to expel the air. Shape into long sticks. Place on baking tray and let them ferment for about 30 minutes.

6 Sprinkle some Blue Jacket Bread Flour on dough.

Top with onion and cheese.

7 Sprinkle a little water on dough. Place in preheated oven and bake at 210°C for 20 to 22 minutes.

食尚品味 GL 42

食尚品味 GL 43

polleneyrecipe保龄食谱

食尚品味 GL 64

蒸彩虹千层糕 Steamed Rainbow Kueh Lapis 用料 保龄黄大豆粉100克 冷水500毫升 热水700毫升 粘米粉80克 木薯粉380克 糖350克 香兰叶2片，打结 油少许 数滴食用色素

Ingredients 100g Polleney Soybean Powder 500ml cold water 700ml hot water 80g rice flour 380g tapioca flour 350g sugar 2 pandan leaves, knotted a little oil few drops food colouring

作法 1 将保龄黄大豆粉与冷水混匀，然后倒入热水。 2 将800毫升豆奶、粘米粉与木薯粉混匀。 3 将400毫升豆奶、糖与香兰叶混匀。用小火煮 滚，搅拌至糖溶解。捞出香兰叶，才倒入粘米 粉混合物拌匀。 4 在8寸模底部涂油。 5 将混合物分成几份，加入你所喜爱的色素。每 层蒸约5分钟，最后一层蒸20分钟。

Method 1 Mix Polleney Soybean Powder with cold water. Then add hot water.

2 Mix 800ml soybean milk with rice flour and tapioca flour.

3 Mix 400ml soybean milk with sugar and pandan leaves. Bring to boil over low heat till sugar dissolves. Discard pandan leaves.

Add rice flour mixture and mix well.

4 Grease an 8-inch mould.

5 Divide mixture into a few portions then add your preferred food colouring. Steam each layer for 5 minutes. For the last layer, steam for 20 minutes.

食尚品味 GL 65

comicscorner漫画时光

Inspired食尚热爆

Grilling At Home Made Easy Fast, easy and delicious! Our readers make healthful skewer

Photography by Rebecca Tan

D

o you know that grilled meats have less fat? In fact, grilled food has lower calories compared to fried food because the fat in the meat drips off on the grill while cooking.

For vegetables, due to the high heat from the grill, they take a shorter time to cook and seal in more of the moisture. This means that more vitamins and minerals are intact after grilling, creating healthier meals to nourish our body.

食尚品味 GL 70

teach you how to

s under 15 minutes

Rebecca Tan’s Korean Chicken Skewers Marinate chicken in Korean barbecue sauce for an hour.

Marinate the mushroom chunks separately with Korean barbecue sauce and mix well. Stack the prepared ingredients of pineapple pieces, chicken, green pepper pieces, mushroom pieces and cherry tomatoes on bamboo skewers sequentially. You may do so in any order you like. Once ready, preheat the oven to 200°C and cook for about 10 minutes. 食尚品味 GL 71

Grace Ong’s Lamb Skewers First, marinate the lamb pieces with barbecue sauce and fresh rosemary for half an hour. Next, thread cherry tomatoes, lamb pieces, cucumber chunks and yellow bell pepper on satay sticks. Grill in preheated oven at 180°C for 15 minutes. Serve with a squeeze of lime juice. 食尚品味 GL 72

Tio Chin Feng’s Spicy Garlic Grilled Prawns This is simple – simply put shelled prawns with tail intact in a marinade of chopped garlic, chilli powder, pepper, fish sauce, sugar, salt, lemon juice, chopped coriander and some oil. String the prawns with yellow and red bell peppers, and onions onto bamboo sticks.

Preheat oven to 180°C and grill for 12 minutes.

食尚品味 GL 73

foodfinds美食发现

Dream Burger

The B

urgers may just be burgers but not to Ryan Wee, 26. It may seem like a frivolous idea to some but Wee, who is Peranakan, has always wanted to create his own burgers and get into the food business. “He has had that dream burger materialising in his head for many years,” revealed Clare, his girlfriend and business partner. It took him two years to finally get cracking when he created his very own ayam buah keluak burger (more for his own sake). This renown burger has since set tongues wagging, one of whom is KF Seetoh.

Chock-full of buah keluak with its pungent nuances, minced chicken and the nyonya chap chye between two toasted buns, it is a burger like no other. The initial idea was stuffing a chicken breast with all that earthy, nutty goodness but it was eventually scraped. They make a rempah from 10 ingredients and the entire process of making this burger takes about two to three hours. Other gourmet creations quickly followed, such as the Crispy Pork Burger which took him six months to perfect, The Classic Beef, Spiced Pulled Pork and Broiled Dory Fish.

Their Fairy Fries are also handcrafted from freshly cut potatoes.

It took him a full six months to set up the stall and Hambaobao eventually opened in September 2014. Now less than a year into their business, they are happy they made the brave decision to venture out. “No regrets,” said Clare.

Although they now have to sacrifice the time they could hang out with friends in the evenings and weekends, Wee quipped that he is taking this on a positive note because he also does not spend as much as he used to. Besides, he has to manage his finances to pay for his next batch of supplies and also the bills.

食尚品味 GL 80

Young hawkerpreneur Ryan Wee of Hambaobao sets up a stall at Beauty World Centre to sell his dream burgers

They are making a decent living without the crazy shift hours like those at the hospital or supermarket where they previously worked. Clare was a nurse and Wee, a manager at a gourmet supermarket.

There is a reason why Wee worked at a gourmet supermarket. He has planned it from the very beginning – to learn his way into the trade just like his granddad who worked at Fitzpatrick, the very first supermarket on the island after the war. At the supermarket, Wee learnt all about managing suppliers and food. He also made a friend, a butcher who that taught him about meats.

At Beauty World Centre, the environment is like the heartlands where people are very friendly and

the older hawkers are always looking out for them. Birds may try to take off with their food when they are busy but thankfully, their neighbours would be watching their back. “They are also very encouraging and it is nice to have older and more experienced folks to give us some advice. They are well-meaning folks. Like the next-door Ah Ma who thinks we should do something else at our age because a hawker is too much hard work,” said Wee. There are still many things to learn on the job. They have been toying with the idea to expand or even start a food truck if there are opportunities. But that would not be soon. For now, they are just wrecking their heads to think of new burger offerings and devise ways to keep customers coming back for more.

用料 海盐适量 • 牛油适量 • 汉堡包4个 • 陈年芝士2片 • 醋泡小黄瓜适量，切片 • 樱桃番茄适量，切片 肉饼用料 牛肉碎400克 • 百里香1支 • 干迷迭香 半茶匙 • 黑胡椒碎3/4茶匙 • 蒜头粉1 茶匙 • 洋葱粉1茶匙 作法 1 在碗中混匀肉饼用料。 2 均分成2个球，每个200克。稍微 压扁， 在中间挖出一个小凹槽。 3 在肉饼的两面撒上海盐。 4 锅中烧热适量牛油，放入肉饼， 一面变色后才翻转。 5 用适量牛油将汉堡包煎至焦黄色 并有香味传出。 6 用陈年芝士、醋泡小黄瓜及樱桃 番茄装饰。

多汁牛肉饼 Juicy Beef Patties

Ingredients some sea salt • some butter • 4 burger buns • 2 aged cheese slices • some gherkins, sliced • some cherry tomatoes, sliced Patty Ingredients 400g ground beef • 1 fresh thyme sprig • 1/2 tsp dried rosemary • 3/4 tsp ground black pepper • 1 tsp garlic powder • 1 tsp onion powder Method 1 Mix patty ingredients in a bowl.

2 Divide into 2 balls, 200g each.

Slightly flatten them out then form a small well in the middle.

3 Sprinkle sea salt on both sides of the patties.

4 Heat some butter in a pan.

Add patties. Flip over when one side changes colour.

5 Toast burger buns with some butter till browned and fragrant.

6 Top with aged cheese, gherkin and cherry tomato.

食尚品味 GL 81

what’sinstore市场快讯

Lekue乐葵意面盒 若拥有了Lekue乐葵意面盒，方便你用微波炉加热任 何款式的意面。专门的设计使得微波烹调时水不会 溢出，盖子还能成为漏勺，彻底沥去水分。采用塑料 和100％铂金硅胶(Platinum Silicone)制成，所以可以 使用洗碗机清洗。零售价是$73，可在Tangs Orchard 购买。

Limited-edition Multi-beverage System A collaboration between Nescafé Dolce Gusto and the Mini, this art piece automatically makes coffee or other hot and cold beverages. Similar to earlier Dolce Gusto models, the Mini limited-edition also features a 15-bar pump extraction pressure. Users can follow the recommended dosage level or adjust it to customise their beverage. The sleek machine retails at $289 at departmental and electrical chain stores.

Automatic Tea Maker Whether you are having green, black, white, herbal or oolong tea, the BTM800 TeaMaker ($498) from Australia’s iconic kitchen appliances brand Breville automatically lowers tea leaves in and out of the water according to the five preset settings with variable brew temperatures.

There are also three intensity settings along with custom options which tea geeks can program so they can wake up to a kettle of hot tea. Available at Takashimaya, Metro Centrepoint, Tangs Orchard and Robinsons The Heeren. 食尚品味 GL 86

Oolong Inspired by Luxurious Gardens Gryphon Tea lovers will be delighted to know the brand has added two new oolong teas, Lily of the Field and Templetree Lotus, to its Artisan Selection range. The former has soft velvety notes of lilies and hyacinths leading to a vanilla crème finish. The Templetree Lotus opens with soft notes of Indonesian green mango and jasmine petals while hearty notes of earthy lotus and floral hyacinths follow. Each box ($16.60) contains 20 silken sachets and is available online and at major supermarkets.

新款面包登场 今年4月新开张的Crown Bakery & Cafe为大家带来天 然又健康的面包，例如皇冠面包($12.80)、海南鸡肉面 包($4.50)与夏巴塔面包($4)等。海南鸡肉也融入面包其 中！采用鸡汤、去皮鸡腿肉、大蒜、姜及红葱头调制 而成的面包，美味与营养兼具。可在557 Bukit Timah Road，Crown Centre #01-03购买，询问电话 6463 3066。

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