Jun / Jul 2016
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食尚品味 Gourmet Living
用蔬果做菜 烘焙开心曲奇 娘惹长桌菜肴
Same Same But Different Familiar Flavours in Unexpected Fashion
梁兆丰
展现不一样 的厨艺
8 885004 110090
简洁温馨兼具时尚感的店面设计， 融合现代中西多元餐饮概念。 为饕客提供一系列别具特色的 餐饮选择！
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
SINGAPORE 65-67438883 • MALAYSIA 603-87519151
Contents目录
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餐饮新讯Dining Out 厨师食谱Chef’s Recipes 梁兆丰－与厨房为伍， 是幸福的羁绊 • 日式蛋黄酱焗鲈鱼 • 越式米盏炒鸡松 快乐厨房Happy Kitchen 共享“酸大王”山杨桃 丰收的喜悦 • 山杨桃番茄焖鱼 • 山杨桃炒虾 • 冰凉山杨桃汁 私房菜Home Cooking 赴一场娘惹之宴 • 叁峇香蕉花 • 鱼鳔羹
食尚品味 GL 2
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食尚热爆Inspired 我家的美味高汤 • 萝卜月桂叶鸡高汤 • 鱿鱼干猪骨高汤 • 蔬菜高汤 • 沙葛猪骨高汤 • 黄芽白瑶柱高汤
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旅·影Roving Lenses 油菜花开的季节－流金溢彩 食尚旅游Gourmet Travel 澳洲特维德美食纪行 食话食说Frankly Speaking 又一场民初的盛宴
就爱烘焙Just Baking 曲奇笔记 • 新手必看 • 指印果酱曲奇 • 巧克力开心果曲奇 • 燕麦松子曲
食材介绍Ingredients 天然香草
推广食谱 Advertrecipe
海外生活In Foreign Lands 带你领略英伦风味
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漫画时光Comics Corner 活动Event 分享美丽不朽秘诀
Polleney • 香蕉豆浆煎饼
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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
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私房菜Home Cooking Freshen Up Your Meals With Fruitful Combinations • Strawberry-Apple Chicken • Orange Fragrance Pork Rib
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食尚活动Workshop Review Celebrity Chef Celebrates With Mums & Dads • XO Sauce Fried Noodle • Braised Chicken Thighs • Green Pea Soup With Crab Meat • Steamed Sakura Chicken With Yam And Black Fungus
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亲手制作Homemade Forget “Mee” Not • Hokkien Handmade Mee 厨师食谱Chef’s Recipes Same Same But Different • Asam Pedas Barramundi With Okra And Baby Eggplant • Waygu Beef Char Siew With Pickled Papaya And Cherry Tomato • Malay Steamed Cake With Banana
食尚品味 Gourmet Living
Food Consultants
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私房菜Home Cooking Recipes Are Forever • Stir-fried Crayfish With Ginger And Spring Onion • Crayfish Bisque
亲手制作Homemade Fruity Bites To Kick-start The Appetite • Pickled Cherry Tomatoes • Apple Roll-Ups • Mixed Fruit Platter
订阅表格Subscription
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Senior Writer
Contributors
傅丽爱 Jesslyn Poh jess@gourmetimp.com
黄清标，梁兆丰，林抒燕，张静芬，黄匡宁，郭素菁， 丹斯里柯善逵，Alan Goh, Alvin See, Ann Low, Chef Jet Lo, Diana Gale, Francine Lee, Grace Ong, Janice Teo, Jenny Ong, Linda Choo, Wai Soh Man, Yan Luo, Yen Li
Senior Graphic Designer
Editorial
张伟 Zhang Wei
克豪 L. Kerhaw kerhaw@gourmetimp.com
市场快讯What’s in Store
专题Feature Lard Is Back In Fashion
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
86 88
吴丽碧 Libby Goh
Graphic Designer Photography Lim Hee Peng
Circulation Manager Joyce Thian
MCI (P) 044/04/2016 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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diningout餐饮新讯 随兴自在 享美食 Mo’mor坐落 在东陵路闹中 取静的角落， 由曾多次得奖 的 资 深 厨 师 Martin Woo主 理。 菜单上有下酒 小菜、主菜、 套 餐 等 ， 欧 式 风 和 日 式 风的相结合， 演绎出不一样的用餐体验。下酒小菜包括炭烧日本墨鱼与鞑 靼北海道扇贝等等。别致的主菜有香烤智利海鲈鱼、慢煮炭 烧伊比利亚猪颈肉等等。推荐的甜品包括薰衣草布丁与香柚萨 芭雍。 另一特色是以大众化价格推出午餐时段套餐。两道式套餐 $15，包含一道主菜、任选一道小菜或一道甜品；三道式套餐 $18，包括一道主菜、一道小菜及一道甜品。 Mo’mor 56 Tanglin Road, Tanglin Post Office (Opposite Tanglin Mall) #B1-01, 电话: 6463 8080
呈献健康新美味 万豪轩呈献的一系列菜肴不仅精致，拥有美味口感，也符合现 代人对健康饮食的追求。 尝尝新推出的菜品，包括红烧燕窝灌汤饺、金瓜奶黄虾、当归 淮山炒肥牛与龙虾上汤焖生面。大厨Brian Wong把少糖、少 油、少盐与少调味的理念充分体现，利用新鲜食材的天然味道 组成了一道道缤纷的佳肴。 手工灌汤饺里填满扇贝、虾和瑶柱，彼此互相提味。配以用慢 火熬上4小时的汤汁，而且在燕窝的衬托下，每一口都令人惊 艳不已！饭后，来一碗红莲桃脂，冰凉润滑，味道清香，绝对 是心意与诚意之作。 万豪轩 Singapore Marriott Tang Plaza Hotel 320 Orchard Road, 电话: 6831 4605
Street 50也来个大热卖 配合新加坡年度热卖会，Bay Hotel的Street 50餐馆也推出应 景创新小贩美食。 将鲜蚝、粿条、泰式芥蓝、冬菇和蚝油，再配上中式烹调酒， 一盘美味又带着浓浓“锅气”的鲜蚝炒粿条($12.90)就呈现在 您的面前，让您吃出蚝的鲜美和粿条的爽滑。 如果您不喜欢以蚶制作的美食，那以米粉、豆芽、淡菜、蚝和 鸡蛋等炒制的贝类炒米粉($12.90)，也不会让您失望。此外， 独一无二的咖啡鸡中翼($7.90)；用咸蛋黄配制的鸡脯酿咸蛋黄 熔岩($9.90)和软壳蟹配咸蛋黄蘸酱($7.90)，让你吃出不同层次 的口感；香脆麦片虾配搭芥末酱($9.90)、娘惹参峇虾($9.90)、 亚参和咖喱鱼头煲($18.90)等，也是不容错过的。凡消费满 $50以上，除了可免费享用马利宝椰子饮料(fresh coconut Malibu, $8.90)，还有机会赢取酒店住宿和餐饮礼券！促销期 从即日起至8月16日。 Street 50 Restaurant & Bar Bay Hotel Singapore, 50 Telok Blangah Road, 电话: 6818 6681
食尚品味 GL 6
Huang Ting With chef Alex Chuh, formerly from Hua Ting, helming this modern Cantonese restaurant, expect familiar favourites with unexpected flavours. Its addictive crispy chicken in almond flakes and dried chillies ($18) is reminiscent of a fried crab dish common in Hong Kong where its heat and crunch should appeal to most local palates. Its rich chicken millet consommé with bamboo pith (promotional price of $13.80) is a comfort to savour with shark cartilage lending a creaminess punctuated with grainy bites. Its stewed crabmeat vermicelli in egg white sauce is certain to steal the show and warrant repeat visits. 2 Jurong East Street 21, #02-24 IMM Building, Tel: 6896 2735
Ramadan Offerings
21 On Rajah For $30 on weekdays, diners can partake in a rijsttafel lunch buffet at this halal-certified restaurant known for its Mediterranean and Asian fare. Rijsttafel, which is Dutch for “rice table”, is an elaborate Indonesian meal comprising several side dishes served with rice. Likewise, diners can expect a hearty and sumptuous spread with the restaurant’s signature rice of the day – the aromatic 21 Spiced Basmati, which is cooked with 21 spices and herbs, or the sultana saffron rice, both rotated on a daily basis. Great to go with the rice are Asian favourites such as barbecued chicken with sambal squid rings, clams in assam chilli, spicy fish red curry (ikan gulai), mixed vegetable curry (sayur lodeh) and chicken in spicy tomato sauce (ayam masak merah). Doing equal justice to the rice are the recommended Mediterranean tagines of saffron chicken, and beef and prunes.
The Ramadan period offers diners an all-you-can-eat deconstructed “MediterrAsian” Nasi Ambeng where platters fit for four or more are laid on the table for sharing. The dinner buffet is priced at $50 from Monday to Thursday, and $55 on other days. The special dish is the bubur lambuk, a slow-cooked, light and soupy porridge, among other familiar favourites like ayam panggang, sambal prawns, beef rendang, nasi minyak, mee siam goreng, slipper lobster in chilli crab sauce and lamb moussaka. Complementing the spread is a seafood-on-ice counter, a carving station showcasing prime rib eye and lamb shoulder, and an antipasti station where diners can create their own tapas. Chefs are also be on hand to fry up your favourite Maggi Goreng with your preferred spice levels. The Rosehip Bandung and Milo Lava fondue stations are another highlight. The restaurant heralds the end of Ramadan with a Hari Raya Puasa special of 50% off for the second diner, valid from July 6 to 31 for a maximum of eight discounted diners. 1 Jalan Rajah, Ground Level, Days Hotel Singapore At Zhongshan Park, Tel: 6808 6847
Diners would feel like they are feasting at a traditional Malay wedding if not for the fact that there are more to the spread – an ice crustacean bar featuring fresh ocean catches, a noodle station dishing out Nonya laksa or prawn noodles à la minute, a carving station offering NZ prime beef rib eye, slow-cooked rock salt salmon or roasted lamb leg with spices, and a dessert section tempting diners with house-made vanilla gelato, cake of the month, assorted pastries and seasonal fruits.
Escape Restaurant & Lounge It is an interactive experience for diners at this buffet restaurant adopting an openconcept kitchen that seeks to bring diners closer to the chefs who are most glad to recommend what to pick from the buffet spread. The chefs are also ready to customise dishes to diners’ preferences, for instance, cooking seafood with the diner’s choice of the side ingredients and sauces. An onsite farm guarantees the freshness of the herbs, spices and greens that go into the salads which start well to a gastronomic journey of local and international cuisines. Signatures include freshly tosses roti prata, juicy lamb chops and beef hor fun. A must-try is its Singapore chilli crab. Lunch and dinner are available at $45 and $60 per person respectively. Diners can also opt for the à la carte menu which is available round-the-clock. 1 Farrer Park Station Road, Ground Level One Farrer Hotel & Spa, Tel: 6705 7828 食尚品味 GL 7
Ninja Bowl
The Kitchen at Bacchanalia Chef Ivan Brehm continues to work his magic at his new location of comforting, homely warmth where no walls divide the bustling kitchen and the 36-seater dining space. Every table here is a chef’s table where diners sit amidst a flurry of artfully created dishes, such as the intriguing beetroot tartare and coconut risotto with whiffs of tom yum, from degustation menus of three ($75), five ($125) or seven courses ($165). The focus is more on local and regional produce, which are subject to seasonality and availability, so diners can be sure of an always fresh and exciting experience.
This trendy eatery specialises in Japanese-inspired onebowl meals with the option of adding ($2–3) orzo, greens, rice or quinoa. Try the Genki ($16) by mixing the grilled Japanese eel with roasted pumpkin, Korean mung bean sprouts, pickled beets and onsen egg in the bowl. You will get a sweetness and tartness all coming together in a crunchy and eggy mess. A dessert worth the 20-minute wait is the Fancy French ($16), a crisp and buttery brioche stuffed with fig jam, and drizzled with hazelnut butter and pickled plum-infused honey. Try with the underripe fig slices for some crunch and contrast. 15 Duxton Road, Tel: 6222 8055
Grilled lamb rack with Sardinian Vermentino.
39 Hongkong Street, Tel: 9179 4552
Senmi Sushi
Alkaff Mansion Ristorante
Lovers of Edo-style sushi would love the simple and clean taste of each morsel of seafood, be it a fatty tuna, flounder or sea urchin, sitting pretty on seasoned Hokkaido rice made with red vinegar. Sourced direct from Japan’s wholesale seafood market, each gem of the ocean is served with a bonito-infused soya sauce that is certain to unleash its lovely umami. Diners, who want to dictate what goes into their chirashi don, can create one here, starting from a basic bowl comprising egg, salmon and cucumber then plus their choice of toppings (minimum of three).
This classy Italian restaurant, a popular venue for weddings and private events, has introduced a new gourmet buffet on the third Thursday of every month. The buffet, priced at $98 per adult, combines popular dishes from its Sunday Prosecco Brunch and its Italian Grigliata Grill + Bar.
6 Raffles Avenue, #01-18 Marina Square, Tel: 6224 3433
For your antipasti, there are a good variety of Italian cold cuts and carpaccio to choose from, but the delicate Wagyu beef carpaccio stands out with its meltingly yummy beef sitting on a tangy sauce that will fire up your appetite before you dig for the mains. Keep your eyes peeled for the firm and succulent Coffin Bay oysters for they can vanish as quickly as they are replenished in the spread. Fish lovers should make a beeline for the ovenbaked sea bass in salt before this popular main is portioned out completely. For the grills, the 36-hour marinated beef striploin may be the highlight but the Sardinian delights would be the ones to die for, particularly the lamb rack with Sardinian white wine (made from Vermentino grapes) where the tender and succulent meat slides off the bone all so easily. The other Sardinian compatriot is the well-grilled octopus with a enticing smoky flavour that makes working your jaw a worthwhile effort. 10 Telok Blangah Green, Tel: 6510 3068
食尚品味 GL 8
Indulge at Park This 200-seater restaurant has introduced a new weekday dining concept featuring a selection of Western, Asian and local specialities from which diners can choose to create their own two–course ($25 for lunch, $30 for dinner) or three-course sets ($28 for lunch, $34 for dinner). Do not be surprised if your Caesar salad comes in a jar to be shaken in your face with its dressing before being served to you, because most dishes here are executed with a twist to excite your eyes and palate. A yummy recommendation is the big prawns wrapped with roasted Parma ham refreshingly uplifted by an apple balsamic glaze. The Maine lobster with noodles tossed in an aromatic shallot oil is simply mouthwatering. Equally satisfying is the egg white fried rice with snow crab meat and XO sauce. Dessert can be a spectacle if you order the Flower Pot – a fluffy sponge cake adorned with an abundance of chocolate crumbs and mascarpone cream, topped with berries and raspberry-flavoured marshmallows. Do not get too mesmerised by the pretty garnish of violet flowers around the cake. They are edible. Shake A Caesar Salad.
10 Coleman Street, Ground Level Grand Park City Hall, Tel: 6432 5888
Long Chim D a v i d T h o m p s o n ’s street-style Thai restaurant introduces its weekend brunch at $60 per person which includes a choice of beverage. The 10-course menu, available from midday to 4pm, is a showcase of crowd favourites taken from its à la carte menu, ranging from fiery dishes, such as spicy pork with rice cakes and dried prawns with ginger and toasted coconut, to not-solethal items such as grilled tilapia in salt crust and smoky grilled eggplant salad with steamed egg that comes in an irresistible tart dressing. 10 Bayfront Avenue, #02-02 Atrium 2 The Shoppes at Marina Bay Sands, Tel: 6688 7299
Noshery Housed in a colonial bungalow with greenery around and within, this rustic all-day dining cafe and a weekend brunch spot is a spin-off of its contemporary restaurant upstairs. Brunchgoers with a penchant for eggs should take to the Devil’s Breakfast ($20) where two eggs done to your choice are served with a spicy tomato ragout of chorizo and potato. The going is mildly spicy with the sambal flakes but salvation is always at hand with the accompanying guacamole. Also worth trying is its flaky and crispy buttermilk biscuits ($6) with whipped butter and honey – a combo that can hardly go wrong. 9 Rochester Park, Tel: 9755 5015
螃蟹大餐 Plaza Brasserie的螃蟹大餐如约而至！促销期间推出各种由大厨构 想的螃蟹创意料理，比如咖啡螃蟹、马铃薯蟹肉丸、咖喱蟹肉娘惹金 杯、日式蟹肉茶碗蒸与面包糠蟹肉饼。 当然不可错过来自西班牙与地中海的螃蟹。有6款不同烹调法的螃 蟹，包括新加坡辣椒螃蟹、谷物螃蟹、咸蛋黄螃蟹、黑胡椒螃蟹、白 胡椒螃蟹与石蜂糖螃蟹，让你大快朵颐。 螃蟹主题自助晚餐从即日起至9月30日。收费：成人$75，儿童$45。 Plaza Brasserie PARKROYAL on Beach Road, 7500 Beach Road, Level One, 电话: 6505 5710
食尚品味 GL 9
Xin Cuisine
Big Lazy Chop This laid-back 50-seater bistro serves Singaporestyle Chinese dishes imbued with specially created sauces. Its mildly spicy Indo Curry mud crab ($70 a kg), for instance, has an aromatic and milky sauce that brings forth the sweetness of the crabmeat. The alcoholic overtones of its moist Butter Champagne Drunken XL spare ribs ($23) is balanced beautifully with passion fruit. Other recommendations are its silky-smooth hot plate of Hakka bean curd ($13) handmade with fresh soya bean milk and its fried chestnut bars ($8) that are soft to the bite but delight with a lovely crunch. 1A Short Street, #01-04, Tel: 6238 8443
Food and whisky, when paired properly, are nothing short of fabulous. More so with the subtle and elegant flavours of Cantonese culinary masterpieces. Come July 1, whisky and Cantonese cuisine aficionados alike with wide-ranging tastes can indulge in a six-course meal ($138 per person) meticulously paired with Scotch and Japanese whiskies. There is also a four-course menu ($98 per person), and both will be available till the end of August. The exclusive menus are done in collaboration with Whisky Butler – an online whisky tasting club that curates whiskies from around the world and then delivers a themed collection of four drams to members each month with detailed tasting notes to guide them on their journey of whisky exploration. The first course of chilled abalone and charcoal-grilled pork collar is matched with the Tomintoul 12 Oloroso Finish that adds pepperish hints to the abalone’s briny tang before sliding into a slow descent of zesty sweetness. The Scotch is a better match for the marine flavours of the dish. The second course is a double-boiled chicken soup with fish maw and dried scallop topped with a dash of Yamazaki Distiller’s Reserve. Sharp tasters may pick up whispers of subtle sweetness looming out of the savouriness.
精釀啤酒配混搭风料理 让我们走近The Quay Kitchen and Bar，走进轻 松简约的氛围。这里的主厨坚持慢工出细活，造 就非凡美味。信手拈来都是做工繁琐的亚洲混搭 风料理，如泰式冬炎意面、超嫩手撕鸡汉堡与姜 茶法式烤布蕾。 啤酒世界里的手工精釀啤酒，一是用料上乘，二 是产量少。特为大家推荐——酥脆鱿鱼饼与峇厘 沙爹串搭配Swanlake Koshihikari Rice Lager。 日本新潟拥有得天独厚的沃土，为优质大米创造 了最佳条件。用好米酿制的啤酒，无疑为啤酒爱 好者营造一个美好的年代！ 你亦能寻获比利时进口啤酒，比如布鲁日狂人金 啤酒(Brugse Zot Blond)和布鲁日狂人双料啤酒 (Brugse Zot Dubbel)。根据传统秘方酿造，令人 惊艳的美味已远远超出一贯的啤酒概念。 The Quay Kitchen and Bar #01-02, 86 Robertson Quay, 电话: 6734 7241
食尚品味 GL 10
Midway through the menu is a slow-braised NZ oxtail with the richly flavoured BenRiach 12 Sherry Matured – an almost perfect marriage because sherry oak-aged whiskies can complement the richness and fattiness of oxtail dishes. The long finish of a wine-like velvety cherry chocolate note brings a satisfying end to the beefy goodness. Returning to the whisky, you will find it gentler with faint notes of leather and coffee. Sweet-toothed diners may want to save some of it for the dessert of bird’s nest with almond cream, which will somewhat accentuate the chewy cherry chocolate candy flavour in the BenRiach. Diners with a palate for robust flavours may welcome the Ledaig 10 paired with baked crab shell stuffed with bacon. The finish of campfire butterscotch seems to go on forever but works well to fend off the cheesy and salty onslaught from the bacon and cheese in this flavourful dish. Next in line is a smoky Longrow 18 featuring lingering notes of ginger and butter orange. This complex Scotch is lovely on its own and also right at home with the house-made noodles with live prawn and caviar because there is not much that does not taste great with a hint of smoke. The freshness of the crustacean melds well with the whisky’s gooseberry-vanilla flavour which turns into apples, berries and lime in a slow transition. 317 Outram Road, Level 4, Holiday Inn Singapore Atrium Tel: 6731 7173
品泰式风情料理 告诉大家一个好消息！555 Villa Thai为大家倾情呈献正宗的泰式炭烧火锅 (Mookata)与泰式菜肴。场地宽敞舒适，可供举办生日派对、朋友聚会、公司 活动、大型主题活动等。 放眼望去，各式有机蔬菜和花卉交相辉映，一片绿意。画作出现在各个地方，让 你的目光所及，都有艺术气息的流溢。当夜幕降临，七彩小灯泡徐徐亮起，好像 星星眨眼睛。 泰式烧烤火锅率先登场！这种传统泰国火锅在最近一两年在本地走红。这儿采用 的是称为“UFO”的独特器具，特色是烧烤锅与汤锅有一定的距离，因此不用担 心铁板上的油溅到汤锅里。精心调制的冬炎汤底酸辣，慢慢地投入大虾、扇贝、 鸡肉、三层肉、冬粉等配料，让微弱的炭火为它们增添一丝丝炭香。也可以将肥 猪肉放在铁板上。释放出的油脂让接下来烤的食材更添一份迷人的香气。 也推荐泰式青柠檬蒸鱼、泰式黄梨炒饭、酥炸空心菜配鱼条与泰式奶茶。相当喜 欢这香气四溢的黄梨炒饭，颗颗米粒金黄诱人，配料丰富，包括虾、葡萄干、 腰豆、鸡蛋、洋葱、肉松与黄梨丁。满足的感觉排山倒海而来！卖相十足的青柠 檬蒸鱼，立即掳获所有人的目光，不到一会儿就被吃得清光。享用丰盛的美食之 余，现场乐队带来精彩的音乐表演，瞬间就将气氛升温！ 555 Villa Thai 30 Cosford Road (Off Upper Changi Road North), 电话: 6214 4138 https://www.facebook.com/555villathai/
Image courtesy of Sofitel So Singapore
Chow Fun Restaurant & Bar
Xperience Every Friday from 6pm to 8pm, cheese fiends are certain to come to life with the cheese buffet at this stylish restaurant. Specially curated by French cheesemonger MonS, at least seven cheese varieties, such as tomme crayeuse, reblochon and tete de moine, are offered in the exclusive spread, complemented by freshly baked French breads and a selection of cold cuts. The buffet is priced at $48, inclusive of a glass of wine. A flight of three wines is available at $19.90, with a choice of red or white. 35 Robinson Road, Ground Level, Sofitel So Singapore, Tel: 6701 6800
Noodle fanatics will have a field day at this small plates eatery where 18 varieties of Asian and Westerninspired noodles take centre stage. Running the gamut of vermicelli, penne and spaghetti to udon and cold rice noodles, each small bowl is priced at $2.90. Go for its tom yum cream udon with nuggets of crispy chicken skin to kick-start the appetite. A good recommendation is the Bibim Guksu with pork belly – a piquant rendition that will delight fans of Korean cuisine. Aside from noodles, do not miss also its fish roe fish balls ($6.90) where one can never be enough. 200 Turf Club Road, #01-08 The Grandstand, Tel: 6464 6900 食尚品味 GL 11
chef’srecipes厨师食谱
摄影：Lim Hee Peng
梁兆丰
烹
与厨房为伍，是幸福的羁绊 饪，最贴近我们的生活。而他对烹饪的热情总是
19岁时，他决定去砂拉越寻找契机，从而开阔眼界。他成为
不减反增，用艺术的视角将餐盘上的美味奉献给每一位食
了四星级酒店餐馆的头砧板。20岁时，他毅然辞去工作，
客，全心全意的去追求厨艺的巅峰。
用打工积攒下的钱在家乡开了煮炒摊，招牌取名“丰记” 。卖的是家常小菜，其中酱蒸鱼头、排骨王与蒜蓉烧鸡是
学厨必须经历哪些阶段？如何成为一名与时俱进的优秀
最受欢迎的菜色。经营了两年，他前往吉隆坡各大餐馆打
厨师？你知道吗？且听梁兆丰细诉当年的拼搏历程，畅谈
工，长达5年的时间，从二镬做到大厨，从中汲取经验。辗
如何在风起云涌的“厨场”上展露闪耀光彩，演绎餐饮
转来到新加坡，陆续在几家知名餐馆当主厨。在这里，他
传奇。
的烹饪技术再一次得到了提高。
梁兆丰出生于马来西亚霹雳州的一个小镇，自小就对烹饪
擅长粤菜和娘惹菜，又对新马两地菜色了如指掌，凭借着
产生了浓厚的兴趣。12岁那年，由于父母都去工作，姐姐
丰富的厨艺背景，让他纵横狮城厨艺界。一次机缘巧合，
们去上补习班，他便自己准备午餐填饱肚子。每天放学
凭着看似简单其实却最考功夫的蛋白炒饭与干烧伊面，
途中，他先绕去巴刹，用零用钱向小贩买些青菜回来煮。
让“龙碗”的老板对他赞赏有加，并在2015年聘任他为主
他说：“通常我会在镬中放点油爆香蒜蓉，再放入菜心翻
厨。7个月后，由于出色的表现，他被晋升为执行主厨。这
炒，最后放盐简单调味。有时候我会炒些包菜，只放一点
也成了他前进的动力。
江鱼仔和虾米增香。有时还有剩菜，妈妈放工回来尝后 说味道还不错呢。还记得过生日时，我亲手准备了香肠、
梁兆丰在保留传统粤菜口味的同时融入部分西式时尚元素，
虾饼、炒菜心及洋葱蛋。当家人回来时看到一桌的饭菜，
比如冰花蜜汁黑豚扒与黑椒红酒牛柳。从朴实无华的例汤，
感到十分的惊喜。”
如粉葛赤小豆排骨汤，到大气磅礴的三宝翅骨汤，他都信手 拈来，游刃有余。据知，众多顾客为了“龙碗”的汤慕名而
到了14岁，趁着学校假期，他去一家餐馆当学徒，从中学习
来，甚至招来不少回头客。他强调巧用火候是熬好高汤的关
烹饪的基本功。他经常请教大厨种种的“新鲜事物”，例
键。老母鸡、赤肉、鸡脚与火腿的精华在锅中缓缓融合，相
如蒸鱼的时间，要放哪些调味料才合适。16岁念完初中三，
互渗透，这样的经典好汤怎能不让人陶醉呢？
他在当时怡保很出名，汇聚着很多项尖厨师的“民众大酒 家”当学徒。犹记得，一个月工资仅是90块钱。
他不仅在工作岗位上兢兢业业，晚上放工后，还会与志 同道合的厨师朋友聚在一起切磋厨艺，探讨各国饮食文
“小时候写作文时，我的理想是当一名飒爽英姿的
化。此外，他悉心教导新手，传承烹饪艺术精髓。回想自
飞机师或除暴安良的警察，从来没有想过当厨师。但那
己多年的从厨经历，他对这一行业的见解浓缩成一个词语
一刻，我非常肯定要在油烟密布的厨房工作，并且全心
就是——用心。“做一个厨师最重要的就是不介意吃苦，
投入！”
不抱怨庞大的工作量，把持之以恒贯穿到磨练技巧的过程 中。你若用心学习，肯定有人愿意教你的。”
厨房俨然是他的阵地，这两年以来，他付出比别人加倍的 努力，因为深信勤奋才能有收获。午休时间他从来没有休
“我始终坚持以顾客的需求为主，哪怕是最简单的小菜，
息，即使是休息天也照样回去帮忙，认真地守着这片阵
也要尽全力去做到最好，希望所有客人用餐后，都能由衷
地。4个月后，他被提升为砧板。老板也很看重他，还给予
地感到美味和愉悦。坦白说，我很喜欢这份工作，想做到
他机会学炒饭面。
退休为止，能与厨房为伍，是幸福的羁绊！”
食尚品味 GL 13
日式蛋黄酱焗鲈鱼 Barramundi in Japanese Salad Sauce 用料 鲈鱼300克 日式蛋黄酱100克 水果丁适量
Ingredients 300g barramundi 100g Japanese mayonnaise some diced fruit
腌料 日式照烧酱80克 蚝油半茶匙 蜂蜜1茶匙 酱油半茶匙 姜汁少许 风车粉半汤匙
Marinade 80g teriyaki sauce 1/2 tsp oyster sauce 1 tsp honey 1/2 tsp dark soya sauce a little ginger juice 1/2 tbsp Windmill potato starch
作法 1 将鲈鱼和腌料拌匀，放入冰箱腌制45分钟。 2 将鲈鱼放入已预热至摄氏180度的烤箱中烘 烤5分钟，然后调高温度至摄氏200度，烘烤2 分钟。 3 取出后，用蛋黄酱挤出网状，并用水果丁装饰 即可。
Method 1 Marinate fish and refrigerate for 45 minutes. 2 Bake fish in preheated oven at 180°C for 5 minutes. Then increase to 200°C to bake for 2 minutes. 3 Remove fish. Create a mayonnaise mesh on fish. Garnish with diced fruit.
食尚品味 GL 14
食尚品味 GL 26
贴 士 Tip
也可以将山杨桃块、蜂蜜、清水和 冰块一起搅拌成沙冰。 The belimbing fruits, honey, water and ice cubes can also be blended into a smoothie.
冰凉山杨桃汁
Refreshing Belimbing Fruit Juice 用料 山杨桃12颗 蜂蜜2汤匙 清水半杯 冰块10个 话梅1个或盐1/8茶匙
Ingredients 12 pieces belimbing fruit 2 tbsp honey 1/2 cup water 10 ice cubes 1 preserved plum or 1/8 tsp salt
作法 1 切除山杨桃的头尾两端后，再切成厚片。 2 把山杨桃块、蜂蜜和清水倒入果汁机中搅打 成汁。 3 倒入杯中，加些冰块。依个人喜好，往水里添 加话梅或在杯边缘沾上一点盐。
Method 1 Discard the head and tail ends of the belimbing fruits, then cut into thick slices. 2 Put belimbing fruits, honey and water into juice blender. Blend into juice. 3 Pour into cups and add some ice cubes. Add preserved plum into the drink or coat the brim with a little salt to your preference.
食尚品味 GL 27
inspired食尚热爆
我
美味高 的 汤 家 高汤确实是许多料理的美味 关键。不论是煮汤、熬粥、煮面或是 火锅汤底，甚至在炒菜时，只要加入一些浓醇 的高汤，瞬间增色增味不少。
高汤大多是用老母鸡、鸡骨、猪骨、瑶柱、香菇、白胡椒粒 及老姜等为主要材料熬制而成。不少厨师用自配的高汤烹调，也 成为其独家秘技。如今超市的货架上也有不少鸡粉、高汤块、风味调 味粉或是柴鱼素等调味品，使用起来方便，但与自制汤头相比始终差了 一截。 因大多是由各种食材精心熬制而成，所以使高汤有着独特的香味，营养价值也 很高。高汤的滋味是让人无法阻挡的，美味的秘决在于如何选材制作。今天我们 就来看看不同风味的高汤的材料搭配。虽然选择在家中熬制高汤很花功夫，需要 耐心慢火熬煮至少4小时，但是可以按每次用的量分好，放入冰格保存，多次使 用，而且不存在添加剂的风险，安全又健康。 爱香浓高汤的你赶紧学起来吧！
Linda Choo的 材料组合 鸡骨 红萝卜 西芹 洋葱 新鲜或干月桂叶 清水
萝 卜 月 桂 叶 鸡 高 汤
Grace Ong的材料组合 猪大骨 • 江鱼仔 • 鱿鱼干• 红枣 • 清水
蔬 菜 高 汤
Wai Soh Man的材料组合 西芹 • 红萝卜 • 马蹄 • 马铃薯 • 姜 • 清水
鱿 鱼 干 猪 骨 高 汤
沙 葛 猪 骨 高 汤
黄 芽 白 瑶 柱 高 汤
Francine Lee的材料组合 瑶柱 • 黄芽白 • 玉米 • 红萝卜 • 洋葱 • 清水
张静芬的材料组合 猪大骨 • 江鱼仔 • 沙葛 • 洋葱 • 白胡椒粒 • 清水 食尚品味 GL 33
ingredients食材介绍
欧芹的味道清新、温 和，有浓郁的香草 味。叶子常用来做冷 盘或菜肴上的装饰。 由于它的特殊香味， 经常用作掩饰其他食 材中过强的异味而使 之变得清香。适合用 于意大利面、沙拉、 汤、鱼、肉、马铃薯 和烤鸡。
欧芹
Parsley
叶面光滑，带有辛辣 与强烈苦味。用于腌 渍或浸渍食品，又用 于汤、炖菜、填馅 及鱼等。通常整片使 用，烹调后再从菜肴 中除去。
天 然 香 草 食尚品味 GL 38
月桂叶
Bay Leaf
莳萝
Dill
味道辛香甘甜的它常 用于搭配鱼虾贝类， 也适用于炖类和生菜 沙拉。因常常被拿以 腌制鱼类，有“鱼之 香草”之称。德国厨 师倾向于用莳萝叶来 炖煮食物。
摄影：郭素菁
百里香又称麝香草， 略微有一丝清苦，气 味温和。它常与其他 芳香料混合成填馅， 塞于鸡、鸭与鸽腔内 烘烤。适合与鱼类搭 配，去腥增鲜。也常 用于炖肉、香料醋、 香草牛油与烩菜。
百里香
Thyme
迷迭香
Rosemary 迷迭香的气味浓郁，甜中带有苦。常用于烤羊 肉、烤鸡鸭、烧制马铃薯或肉汤。它算是香草界 的重口味，几乎与大部分肉类都很搭，但不太适 合用于凉拌、沙拉类等口味较为清淡的烹调方式。
香艾菊又称龙蒿。新鲜 叶可以用作猪牛肉、 鸡、韭菜、豆类、醋、 米饭、清汤、馅料等食 品的调味品。也可将碎 叶抹在烤鸡上，或混入 鸡的填塞料中。因香气 较浓，不宜多放。
香艾菊
T arragon 食尚品味 GL 39
gourmettravel食尚旅游
澳 洲 The Tweed 特 维 德
美 食 纪 行
。
土地肥沃
广人稀，
地 特维德谷
走过大
片田野
于乡间
小路。
。
缤纷悦目
果大餐，
里的水 水果世界
，徜徉
热带
澳
洲近几年来积极推广美食旅游，一年到头，各个
地区与各大城市都在举行大型美食活动，展示该地区的时 令食材与美酒佳酿。其中比较广为人知的就有墨尔本美食 节、西澳美食节、阿德莱德美食节等等。前年，澳洲旅游 局更举行了盛大的Restaurant Australia活动，广邀全球媒 体，高调展示澳洲美食美酒，大力推广美食旅游。 除了全国性的大型活动以及各州政府的推广，民间也有一 些小型组织，在自己能力所及的范围内，积极推广地方性 的美食旅游。 就在澳洲旅游局广邀国家级大报出席国际性活动的几乎同 一时期，笔者也以美食博客的身份，受邀参加了特维德地
Graphics by Freepik.com
区(The Tweed)的美食之行。国际性活动走大众路线，地 方性的推广针对小众市场，形成有趣的对比。无论是国际 都会或是冷门城镇，可以肯定的是，由美食主导的旅游方 式，已是旅游市场上不容忽视的重要环节。
食尚品味 GL 44
图文：黄匡宁 寻味特维德
如此得天独厚的环境，又有UNESCO的名牌效应，在旅游地
特维德在哪里？老实说，参加这趟行程以前，我连听都没
图上却不比澳洲其他地区来得闪耀，主要因为当地的绿色
听说过这个地方。不过，寻味之旅，趣味性不就在于一
主义非常强势，对于自然环境的爱护与重视，远远超出了
个“寻”字吗？
对于发展旅游业的兴趣。同时，沃宁山也是当地原住民的 圣山，不容侵犯。
地图上翻一翻，住宿的Kings Cliff地区是属于新南威尔斯， 搭乘的酷航却是在黄金海岸机场降落，属于昆士兰州。从
实际上，敞开胸怀迎接各方来客，是否就一定会对自然环
机场到酒店，不到半小时车程。也就是说，特维德的整个
境造成伤害呢？
范围，就在昆士兰与新南威尔斯的两州交汇之处。 特维德海岸前年7月首次主办了为期10天的美食节，反应非 这个地方山环水抱，中心点是沃宁火山(Mount Warning)，
常热烈。承办这项活动的策划人Jayne Henry因而想到，何
整个国家公园面积只有2380公顷，却拥有新南威尔斯省北
不以美食为卖点，借此来吸引外地游客呢？吃吃喝喝的美
部地区最壮丽的景致。火山周边山脉绵延，环绕着茂密的
食之旅，三几个好友相约上路，不需有大游览车来接送，
热带雨林，以及天宽地阔的大片原野。山谷间流过蜿蜒的
不需要大旅行社来安排，也肯定不会对环境造成任何影响。
特维德河，不远处更是连接到黄金海岸的大片海岸线。 特维德土地肥沃，食材丰富，沿着海岸线和山谷间的小 特维德又有“绿色大锅”(Australia’s Green Cauldron)的称
城镇隐藏着不少精彩餐饮店家。到访的那个周末，整整的
号，周边的热带雨林更被列为联合国教科文组织(UNESCO)
两天，Jayne亲自开车，载着我们从Kings Cliff出发，走过大
世界遗产。
片大片的田野，徜徉于乡间小路，寻访一个又一个的隐世 小镇。 食材探索 翻开澳洲旅游指南，特维德地区唯一被纳入书中的旅游 点，就是热带水果世界(Tropical Fruit World)。
果园。
片大片的
目是大 界里，极
世
热带水果
特维德地区山环水抱，景色宜人。
Australia
距离Kings Cliff大约10分钟 车程，这个果园地处火山边 缘，土地肥沃，1937年开设 时是新南威尔斯州农业部的 热带水果研究中心，1972年被 Brinsmead家族买下，1983年 转型为观光果园。 时至今日，热带水果世界宣称 为拥有最多热带水果品种的地 点，占地65公顷，种植了超 导览员手中的就是
过500种各色各样的热带水果
夏威夷果树下满地果实。一旁
当地土产的鳄梨。
品种！
放置了果仁夹子，现场打开来 就可以品尝。
虽然已发展成收取门票、针对游客的旅游胜地，但果园内 依然是个认识当地水果的好去处。至少对我来说，很多水 果都是前所未见，如南美洲的Rollinia、金星果(Caimito)、 金黄色而尖型的Canistel、果肉呈褐色的Black Sapote、带 有香槟味道的Babaco等等。 不只看得到吃得到，还可以看到水果实际生长的树木。比 如平时常吃的鳄梨，向来只能在超市里看到，原来是这里
Bush Tucker园主Buck。
的特产，硕果累累长满一棵棵树木。又如夏威夷果树，我 也是第一次见到，树下还放置了一台开果夹子，地上掉满 了果实，捡起来就可以现开现尝！ 当然，想要吃得更尽兴，园区里的餐厅可以现切一大盘新 鲜水果缤纷端上桌来，也可点用以新鲜水果现场打制的冰 金黄色的Canistel，原产于南美洲。
淇淋，有多种口味可以自行搭配组合。 我们参访的另一个园林是Chillingham Bush Tucker，位于 宁静的小镇外。Bush Tucker指的是澳洲的丛林食材，老板 Buck的这一片丛林占地300多英亩，早期原本种植普通水 果，90年代以后改变路线，与当地餐馆合作，专门种植厨 师们所需的食材，为周边餐馆新鲜供应。园林如今一部分 开放给游人参观，树木下放置了解说牌子，可说是认识澳 洲食材的好地方。 这里聚集了多种平时罕见的植物，如澳洲原生的Finger
难得一见的黄色龙珠果。
食尚品味 GL 46
Limes，叶子粗粗有如砂纸的Sandpaper Fig，常在香水里使 用的Bergermont，含有丰富纤维与维生素的佛手瓜等等。
不只用作食材，农场里也研发提炼植物精华使用于护肤产 品中，生产自家品牌的护肤与沐浴用品。 百哩饮食
FINS双帽名厨
土地肥沃的特维德，显然是落实百哩饮食的最佳典范。
Steven Snow。
近几年来环保人士推崇“百哩饮食”(100 mile diet)的概念， 倡导采用方圆100英哩内所生产的食物，鼓励人们食用在地 食材，新鲜健康又能减碳节能。这个概念固然理想，但可 以想象，绝大部分的国家都无法做到。 而来到特维德，除了极具特色的果园菜地，一般餐馆里也 能找到具有当地特色的食材，并且是短距离、短时间内新 鲜送上餐桌。 沃宁火山脚下的Mavis’ s Kitchen，独栋的两层楼白色木 屋，矗立在大片草地正中央，后面有一个小湖泊，放眼绿 意盎然。更令人羡慕的是，木屋旁边就是餐馆自家的小园
FINS主打在地食材，图为当地金枪鱼制成的冷热刺身。
地，以自然动力法(biodynamic)种植各种果菜。餐馆里气氛 温馨，食材来自自家园地以及附近的有机农场，菜色风格
而就在我们住的Salt Village里，酒店后面的FINS餐馆，标榜的
朴实家常，毫不花俏，以简单直接的做法，带出食材天然
也是采用新鲜采购的在地食材。这家餐馆从1996年起，每年
的新鲜滋味。
都赢得双帽等级(2 Chefs Hats)，帽子评级相等于澳洲餐饮界 的米其林。双帽名厨Steven Snow把菜单分成Ocean与Earth 两部分，山产与海产来自特维德山谷与海岸，绝对新鲜。 行程中还到Burringbar参加了一堂的Mozarella乳酪制作课 程，按照指定的温度与时间，一步步把新鲜牛奶加热、 搅拌，加入凝乳酶、柠檬酸等等，到最后终于看到乳酪成 型，果然在指定的30分钟内顺利完成。重点是，用的是附 近牧场里新挤的生鲜牛奶，亲手在短时间内制成乳酪，第 一时间享用！ Mavis’s Kitchen招牌 的慢煮羊肉， 搭配当地的 有机生菜。
旅游贴士
■ 机场：最靠近特维德的机场是黄金海岸机场，酷航 (Scoot Airline)是唯一从新加坡直飞黄金海岸的航 ■ 交通：特维德一带公共交通工具并不发达，也没有 空公司。
当地旅行社的旅游行程可以参加，最理想的旅游 方式是租车自驾。可提前预订，从机场直接取车 ■ 住宿：特维德一带都是宁静的小城镇，看不到熟 开走。
悉的国际酒店品牌。我们是住在位于Kings Cliff的 Peppers Salt Resort。这里距离黄金海岸机场20分钟 气氛温馨 的Mavis’s Kitchen。
车程，出发到周边的各个地区也很方便。 ■ 需要当地人代为安排行程的话，也可与Jayne联络。 电邮：jayne.henry3@bigpond.com
食尚品味 GL 47
advertorial推广专页 巴戟天亨有“南国人参”之称，这味中药常用 来浸酒、煎汤或入菜肴。早在汉代，名医别录 就有其药用的记载。巴戟天能够补肾、祛风除 湿，常用于治疗风湿腰膝疼痛、肾虚腰膝酸软 等症。金狗脊为植物药，非动物，因其形状类 似狗的脊骨而得名，具有祛风湿、补肝肾与强 腰膝的功效。桂圆具有益气养血，健脾补心的 功效，故有“果中神品”之称。 肝脏、肾脏承载了身体很多方面的功能，是人 体分解、代谢和排泄药物的主要器官，号称“人 体清洁站”。由此可见，肝脏、肾脏功能正常 对人体的重要性是不言而喻的。选择补品时应 以补益肝肾为原则，当中，不含酒精的润骨精 是您精明的选择。根据自身身体情况，适量摄 取，有调理身体的功效。
饮用润骨精 开始向健康本质回归 威灵仙
巴戟天
金狗脊
杜仲
桂圆肉
健
康是人类最大的财富，这点毋庸置疑。 中医养生是中华传统文化的瑰宝，历代 有众多医家对养生之道做过详细的论述，形成 了源远流长的养生文化。近些年来，人们对健 康的追求也越来越高，尤其是回归自然的养生 保健。不仅是中国，韩国、日本等也都讲究用 药草入饮。
长时间站立和走路姿势不良引发腰酸背痛，反 复活动或不适当的运动导致关节部位的骨骼及 软组织过度磨损，或是年纪渐大，众多骨关节 疾病接踵而至，饮用润骨精有助于强骨壮腰与 舒缓酸痛。
采用滋补药材如威灵仙、巴戟天、金狗脊、杜 仲、桂圆肉等调配而成的爱多美润骨精，滴滴 精纯。威灵仙是中医方面常用中药材之一，具 有祛风除湿、通经活络及消炎止痛的功效。
中国传统的养生理念，就是要防范于未然。汇 集多种矜贵的中药材精华，造就了这款中草药 养生品——润骨精，自然而然受到崇尚自然健 康的人们的广泛关注。 食尚品味 GL 49
homemade亲手制作
M
y maternal grandfather came from Zhangzhou, a county of Hui’an in the Fujian province of China. He was from a minority tribe, coming to Singapore in the early 1900s to work as a construction worker. He met my grandmother who was from Sanshui of Guangdong province. She was a Samsui woman who also worked at the construction site, carrying stones and doing other hard labour. They got married in 1942, the year the Japanese invaded Singapore. My grandfather already had a wife and two children back in China. In those times, I suppose it was a marriage more of necessity than love, but they had a good marriage nevertheless.
t e g For nd
o back f s g n i r ee b ien M ana Gale k k o H Di ial A spec emories for m
who taught me when I was 13. It is a pretty unique dish because it is so rare. In fact, none of us has ever seen this dish on any menu, not even in Hokkien restaurants.
My grandparents went on to have five children, the first three were girls followed by two boys. Being a typical Chinese family, my grandmother did most of the cooking at home and since she was Cantonese, she cooked food pertaining to her dialect group. It was through my grandmother whom my mum learnt cooking from. It seemed that no one knew my grandfather could cook, much less a fantastic one because no one has ever seen him cook before. Until one day, one of his “brothers” made the decision to return to China. In those days, returning home to China was really big deal, and so my grandfather cooked a huge feast as a farewell dinner for his “brother”. That was when my mother realised her father actually knew how to cook! The Hokkien Mee was a dish that my grandfather taught my mum’s older sister to cook. She, in turn, taught my mum
This dish is also unusual in terms of the way it tastes. While the famous KL Hokkien noodles are somewhat similar, the flavour of this noodle dish leans more towards the dark soya sauce in which the noodles are braised. The KL version tends to be heavier and a tad sweeter. In addition, the coating of sweet potato flour, when combined with the braising process, changes the exterior of the pork slices, making them very silky and tender. I remember cooking this dish for 60 girl guides when I was 16. We were at a school camp and I was in charge of feeding the girls and this was what I cooked. This noodle dish, which my kids also love, brings me back to my childhood because it was something we would eat at family gatherings. It is a shame that neither my mum nor my aunt managed to learn more dishes from my grandfather before he passed on, but I am grateful that there is at least this one dish we can still cook and remember him by. 食尚品味 GL 53
This noodle dish, which Aden (six) and Jadelyn (four) love, brings back fond childhood memories for Diana.
福建手工面 Hokkien Handmade Mee 用料 猪瘦肉300克，切薄片 • 番薯粉200克(可能需放更多) • 植 物油或猪油适量 • 红葱头4-5颗，去皮，切薄片 • 蒜头4 瓣，去皮切碎 • 菜心1包，分开叶片和茎 • 福建扁黄面500 克 • 酱油5-6汤匙 • 清水半杯(可能需放更多) • 白胡椒粉半 茶匙 • 葱油酥适量 • 猪油渣适量 腌料 酱青1汤匙 • 酱油半汤匙 • 蚝油1汤匙 • 麻油1茶匙 • 白胡 椒粉半茶匙 作法 1 腌制猪肉片至少4小时。 2 先给猪肉片沾上一层番薯粉。开始时，粉会被猪肉片吸 收。不断增加粉，直到猪肉片变干身，并能明显看到已 经裹上粉。 3 分批将猪肉一片片放入热油里，油炸至熟透。放在厨房 用纸上沥干油分，待用。 4 锅中烧热猪油或植物油，加入红葱头片和蒜蓉炒至香。 5 加入菜心茎，翻炒1分钟。加入面条，淋入酱油和清 水，翻炒均匀。 6 然后加入菜心叶和猪肉片，翻炒均匀。盖上锅盖，焖煮 至液体几乎蒸发掉。间中记得拌炒一下。 7 放入白胡椒粉，并给面条做最后一次拌炒。 8 撒上葱油酥和猪油渣，趁热享用。 食尚品味 GL 54
Ingredients 300g lean pork, thinly sliced • 200g sweet potato flour (may require more) • some vegetable oil or lard • 4 to 5 shallots, peeled and thinly sliced • 4 cloves garlic, peeled and minced • 1 packet choy sum, stems separated from leaves • 500g Hokkien flat yellow noodles • 5 to 6 tbsp dark soya sauce • 1/2 cup water (may require more) • 1/2 tsp white pepper • some fried shallots • some lardons Marinade 1 tbsp light soya sauce • 1/2 tbsp dark soya sauce • 1 tbsp oyster sauce • 1 tsp sesame oil • 1/2 tsp white pepper Method 1 Marinate pork for at least 4 hours. 2 Coat pork with sweet potato flour. The flour will be absorbed in the beginning. Keep adding flour till the pork slices feel dry and have visibly been coated. 3 Add pork slices one piece at a time into hot oil and deep-fry till cooked through. Drain on kitchen towels and set aside. 4 In a hot wok, sauté the shallot and garlic in hot lard or vegetable oil till fragrant. 5 Add choy sum stems to cook for a minute. Add the noodles. Drizzle with dark soya sauce and water. Stir to combine. 6 Add choy sum leaves and pork. Stir till mixed. Cover the wok and braise the noodles till the liquid has almost completely evaporated. Remember to stir once in a while. 7 Add white pepper before giving the noodles a final mix. 8 Sprinkle fried shallots and lardons over the noodles. Serve immediately.
食尚品味 GL 55
食尚品味 GL 66
姜葱爆炒虾婆 Stir-Fried Crayfish with Ginger and Spring Onion 用料 虾婆2公斤(8只)，去壳，去泥肠 油2汤匙 蒜头10瓣，去皮，油炸至金黄色 姜6薄片 青葱40克，切段 连根芫荽30克 鸡汤200克 粟粉1汤匙，与适量清水调匀 花雕酒4汤匙
Ingredients 2kg crayfish (8), shelled and deveined 2 tbsp oil 10 cloves garlic, peeled and deep-fried to golden brown 6 thin ginger slices 40g spring onion, sectioned 30g coriander (with roots) 200g chicken broth 1 tbsp cornflour, mixed with some water 4 tbsp hua diao wine
腌料 姜40克， 去皮切丝 酱青1汤匙半 花雕酒4汤匙 麻油1茶匙 糖1茶匙 胡椒粉少许
Marinade 40g ginger, peeled and shredded 1 1/2 tbsp light soya sauce 4 tbsp hua diao wine 1 tsp sesame oil 1 tsp sugar a dash of pepper
作法 1 将虾婆和腌料拌匀，腌制10分钟。 2 锅中烧热油，加入蒜瓣、姜片、青葱段和连根 芫荽， 翻炒至香。 3 加入虾婆、鸡汤、粟粉水和花雕酒煮开。 4 焖煮数分钟或至虾婆达到刚好的熟度(若煮得过 久，就会失去虾婆的鲜美口感)。煮的过程需不 时搅拌。完成后即可上桌享用。
Method 1 Marinate crayfish and set aside for 10 minutes. 2 Heat oil in wok. Stir-fry garlic, ginger, spring onion and coriander with roots till fragrant. 3 Add marinated crayfish, chicken broth, cornflour solution and hua diao wine, and bring to boil. 4 Simmer for a few minutes or till crayfish is just cooked (overcooking results in tougher and less succulent meat). Stir occasionally. Serve immediately.
Crayfish or crawfish are a very popular seafood in Singapore. These cheaper alternatives to lobsters are readily available in the wet market, and are cooked and served in many ways – crayfish hor fun (rice noodle), barbecued crayfish, chilli or black pepper crayfish to name a few. I spotted some very fresh and good-sized crayfish at the Tiong Bahru Market and decided to get some home for our lunch. I knew keeping the shell intact will make for a better presentation but I requested the fishmonger to remove them to make the task of eating them easier and less messy. As a traditional Chinese stir-fry, I decided to use the classic accompaniments of spring onion and ginger to cook the crayfish. It was an instant hit with the family and I hope you like it too!
食尚品味 GL 67
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