Gourmet Living OctNov 2015

Oct / Nov 2015

| S$4.80 (Incl. GST)

食尚品味 Gourmet Living

大闸蟹 上市了！ 好 食 成双

美味虾料理

8 885004 110090

Bite-sized Wonders!

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

SINGAPORE 65-67438883 • MALAYSIA 603-87519151

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食尚活动Gourmet Workshop • 学特色年菜迎新春 • 猴报吉祥喜迎春 • 轻松学做欧式圣诞面包和 饼干DIY

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餐饮新讯Dining Out 私房菜Home Cooking 美味虾料理 Carter Tan • 老虎虾佐芥末蛋黄酱与果酱 Janice Teo • 黄梨咖喱虾 Theresa Wai • 蒜爆明虾 好食成双Good Things Come In Pairs Feily Hiew 一鸡两吃，就看你爱哪样 • 五香炸鸡 • 砂煲子姜蜜汁鸡 Cass Tan 大冬瓜两吃，一起来看看怎 么做 • 干贝丝鲜菇蒸冬瓜 • 冬瓜椰蓉酥 亲手制作Homemade 甜食的愉快时光 • 低脂提拉米苏 保健小知识Health Tips 对抗烟霾小贴士

食尚品味 GL 2

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食尚热爆Inspired 天气晴朗，野餐的好日子 食尚活动Workshop review 烹煮美味DIY花絮 • 花雕蒸鸡 • 福州米酒肉馅派 • 玫瑰露酒果冻 旅·影roving Lenses 用剩饭做出米揲糕 简单却也好滋味 食尚旅游Gourmet Travel 在大红花国度 走透透吃饱饱 食物笔记The Food Diary 阿爸的菜 食话食说 Frankly Speaking 我家在哪里 生活小窍门Household Tips 不能不看的厨房小窍门 漫画时光Comics Corner

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推广食谱 Advertrecipes 30

High Fresh Trading • 大闸蟹

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Polleney • 花生黄大豆麻糬

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Contents目录

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厨房料理Ingredients Almonds

• Creamy Almond Paste

• Almond Vegetable Salad

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食尚品味 Gourmet Living

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食尚热爆Inspired Hawker Breakfast Classics Right At Home!

• Roti Prata • Lor Mai Kai • Chwee Kueh • Mee Siam 专题Feature Pop that Wine! 食尚热爆Inspired Fast & Easy Kevin Tee • Chicken Cheese Patties • Cold Bitter Gourd Salad with Sesame Dressing • Braised Bacon Prawns Linda Choo • Stir-fried Pork Belly • Braised Eggs • Soya Braised Radish 食尚活动Workshop Review Get Creative with Judy • Porcupine Rice Balls • Grandma’s Satay Babi • Meat Roulade with Red Wine Sauce 市场快讯What’s in Store 订阅表格Subscription

Senior Writer

Contributors

傅丽爱 Jesslyn Poh jess@gourmetimp.com

黄清标，郭素菁，郑佩薇，河马妈妈, Carter Tan, Cass Tan, Feily Hiew, Freepik.com, Ivy Yu, Janice Teo, Joyee Lua, Judy Koh, Julia Tan, Kerry Yip, Kevin Tee, Linda Choo, Mel, Patsy Yama, Theresa Wai, Tomy Ng

Senior Graphic Designer Food Consultants

吴丽碧 Libby Goh

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

Graphic Designer

Editorial

Photography

Editors 张君珠 Jean Cheung jean@gourmetimp.com

Audrey & Mok Photography Lim Hee Peng

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MCI (P) 26/04/2016 Published by

Contributing Writer 胡玮伦 Katherine Oh

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diningout餐饮新讯 minced Wagyu beef and an aromatic and spicy sauce of Szechuan peppercorns is served with the almost creamy tofu. And it is hard to stop once you start munching on the Poké salad ($16) of cubed tuna, salmon and avocado mixed with an addictive spicy sauce. To up the spice level a teeny-weeny bit, try the Firecracker Chicken Nest ($24) which is based on the fiery Kung Pao chicken. Diners should enjoy the crispy and juicy diced chicken that has been deep-fried in five spice and dried chillies.

Accompanying “yolks” sitting in the egg shells, which are actually globes of mango purée and egg-white meringue, should help resurrect the taste buds if the going gets too spicy. One dish which will draw diners’ attention to your table is the Awesome Flaming Pineapple Beef ($28) where the coconut-braised meat tastes almost like rendang and is soft to the bite, a result of the tenderising effect of pineapple juices.

Lokkee “Help! I’m being held captive in the back of the kitchen!” – a message which would have sent anyone seeking the necessary assistance, but not when you fish this out from a fortune cookie after a satisfying meal at this modern East-meets-West restaurant where everything has an element of fun (right down to its wet wipes and Chinese brush painting of R2-D2 and C-3PO). This newest venture by the TungLok group celebrates the style of cuisine commonly found in Chinatowns of buzzing cosmopolitan hubs like New York, London or Sydney. For those who have lived in the US or UK, some of these Chinese food cooked for Western palates, such as the orange chicken ($18), chow mein ($14) and Mongolian beef ($36), might evoke nostalgic memories. A recommendation is the Mapo Tofu ($16) which is given a luxe treatment where

Left: The pineapple beef is set aflame at your table.

Right: The Firecracker Chicken Nest with the accompanying “yolks”.

Plaza Brasserie From now till November 29, diners can once again satisfy their carnivorous cravings at this restaurant’s “For the love of roasts” buffet dinner special at $68 per person. On top of perennial favourites, such as Wagyu sirloin, Black Angus tenderloin, Wagyu D-rump, New Zealand boneless lamb leg, Hungarian-bred Mangalica pork and rosemary chicken, meat connoisseurs can also look forward to braised slow-cooked beef cheek, roasted goat leg and Wagyu cube roll, which are some of the items debuting this time round. But there is more than “meats” the eye because live stations offering Asian-inspired cuisine, such as essence of black herbal Mee Sua and century egg porridge, also complement the spread of delectable roasts.

7500 Beach Road, Level 1 Parkroyal on Beach Road, Tel: 6505 5710

食尚品味 GL 6

Lokkee also offers a few contemporary Chinese dishes from China that are popular amongst its Millennials. One standout is the tomato broth grilled fish ($58) which is served over a bed of charcoal. The halibut is wonderful with the chicken and tomato broth which is tastily sweet and sour after being brewed for five to six hours. Garnishes of mint, basil and coriander break the monotony with peppercorns giving the dish a further dimension.

68 Orchard Road, #03-01 Plaza Singapura, Tel: 6884 4566

轻松学做 欧式圣诞面包和 饼干DIY 面包和饼干可说是欧洲圣诞节庆中不可或缺的食品。 11月28日，就让我们和烘焙导师Chef Judy Koh 一 起动手揉面团、加牛油、烘烤.......制作带有浓浓圣诞氛 围的面包和饼干，同享DIY的乐趣! 名额有限，只收25位，赶快行动吧！ 日期Date : 2015年11月28日(星期六) 时间Time : 9am to 12noon 地点Venue : Creative Culinaire Cooking School 17 Eng Hoon Street #01-03/04 Eng Hoon Mansions Singapore 169767 示范烘焙导师 Judy Koh

示范Demo : 动手制作 Hands-on • 意式潘妮朵尼面包 Breads Panettone • 德国圣诞面包 Stollen • 意式脆饼Biscotti 收费Fees

: S$70 备有自助午餐招待 Buffet lunch provided for participants

欧式圣诞面包和饼干DIY 为方便输入电脑资料，请用英文正楷填写。

Creative Culinaire Workshop 28112015

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Follia The Chicken Diavola ($25; pictured) at this cosy Italian eatery in a quiet neighbourhood will not disappoint diners looking for a spicy kick in an Italian affair. This chargrilled boneless chicken leg marinated with chilli pepper, lemon juice and smoked paprika is a new menu item along with the classic clam soup ($14.50) and asparagus risotto ($28.90). But what has been drawing diners for the past year is its osso buco ala Milanese ($33) – braised fork-tender veal shank which goes well with the saffron risotto and rosemary garlic focaccia.

3 Clover Way, Tel: 6353 3995

秋意正浓 享受美味大闸蟹 人们常把大闸蟹比作“味中 极品”。从10月12日至11月 29日，亲临海天楼品尝大闸蟹。由行政总厨黎东平倾情奉献 的新菜单，包括紫苏蒸原味大闸蟹、大闸蟹子蘑焖稻香苗、蟹 粉扒宫廷酿辽参、芙蓉蛋白蟹粉烩波龙与蟹粉泡溜虾球豆腐等 散点菜肴。 另有6道菜套餐供选择，每人收费$188，至少2人用餐。包括胡 麻叉烧野菜沙律、竹笙蟹粉海鲜羹、紫苏蒸原味大闸蟹、生姜 香茅茶、蟹粉扒宫廷酿辽参、蟹肉金菇伊府面与秋菊甜点。凝 聚大厨精湛厨艺，汇聚了最新鲜的食材，一上桌就是掩不住的 鲜味，为大家带来味蕾的全新体验。 海天楼 Pan Pacific Singapore, 7 Raffles Boulevard, 电话：6826 8240

Palette Restaurant & Bar This establishment offers a myriad of Asian flavours from 10 food brands within a 12,000-square feet space that seats 420. Diners can get a taste of Malaysia with Ah Koong Restaurant, a noodle joint renowned for its handmade fish cake and fish balls, or Hong Kong-style wonton and beef noodle as well as Chinese-style seafood dishes. Expect also Indian flavours, such as tandoori and kebabs, and Indonesian dishes like saté and rendang. Local flavours also make their presence with bak kut teh, fried Hokkien prawn noodle and barbecued chicken wings. A bar serves a wide range of alcohols.

13 Stamford Road, #B1-20 Capitol Piazza, Tel: 6384 3359

食尚品味 GL 8

Open Farm Community What seems like a rustic greenhouse in sprawling green plots of eggplant, rosemary and other herbs and vegetables is actually an open-concept kitchen and restaurant offering seasonal cuisine created by Tippling Club’s Ryan Clift and Open Door Policy’s Daniele Sperindio. Striving to be a farm-to-table establishment, the restaurant uses as much produce from its surrounds with the rest sourced from local farms or farms within 400km. The handmade pastas are the highlights, particularly the rigatoni tossed in a delectable mix of local mushrooms, smoked pancetta, Stilton and balsamic reduction ($26).

130E Minden Road, Tel: 6471 0306

Melt ~ The World Café An exciting showcase of rich Indian cuisine makes its return to excite diners once again from October 16 to 31 at this stylish all-day restaurant that offers both à la carte and buffet options.

Let the enthralment begin with a tantalising medley of salads to whet the appetite, such as the refreshing combination of tomatoes and cottage cheese, spicy cabbage salad or black chickpea salad. Next, delight in a savoury variety of snacks at the live chaat station offering sweet potatoes mixed with chaat masala, chillies and lime juice; spiced yellow lentil fritters; and potato patties with spicy pea gravy served with assorted chutney.

This “Flavours of India” buffet is never complete without its tandoori highlights. This time round, diners can look forward to juicy baked chicken legs stuffed with prawn saffron mousse and the tandoori gobhi of marinated cauliflower stuffed with cheese and mint, which vegetarians are sure to lap up.

For a meaty indulgence, the tender lamb chops cooked in a cooper pot of rich cashew and saffron gravy should not disappoint. Curry lovers are certain to make a beeline for the Goan fish curry peppered with red chillies, spices and vinegar, which is wonderful with the piping hot naans freshly made from the oven.

If the going gets too spicy, there are always some sweet endings to fall back on. Soothe your palate with the dark brown sweet dumpling (kala jamun) or cool down with the chilled cardamom-scented drink topped with vermicelli (rabri falooda). The tasty gajerela carrot pudding is another option to play down the heat.

A diner can enjoy the “Flavours of India” lunch buffet for $68 from Monday to Saturday. Dinner buffets from Sunday to Wednesday cost $82 or $88 from Thursday to Saturday where barbecue selections are included. Wine lovers should not miss the wine-pairing dinner ($98 per person) where an exquisite set of traditional Indian dishes are paired with the fine wines from New Zealand’s Craggy Range exclusively on October 28.

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

苗族老奶奶坐在椅子上， 侧耳聆听花草间的互诉。

Brizo “Ahoy! It’s Seafood Night!” every Thursday to Sunday at this restaurant and bar till December 27. Start your full seafood assault on its piping hot New England clam chowder or appetisers, such as Norwegian salmon ceviche with avocado, prawn cocktail in brandy hot sauce, and French bean with smoked tuna tataki and quail eggs, before moving on to the freshest catch on ice, such as Australian slipper lobster, freshly shucked French oyster, Canadian green whelks, Chilean scallops, green lip mussels, flower crabs and tiger prawns. Barbecue lovers can opt for tiger prawns marinated in Cajun spices, or dory fillet and squid with sambal chilli.

The buffet, at $65 per adult, offers 20 types of seafood dishes but the highlights are the Mediterranean items such as the Provençal seafood stew; seafood paella; grilled red sea bream in paprika, rosemary and garlic; black mussel and clam in white sauce with fresh herbs; and pasta fusilli crabmeat au gratin. Do not miss the cook-to-order “Lobster in a pan” dish, which is a whole succulent Maine lobster accompanied by tiger prawns, clams, black mussels, potatoes,

corn and sausages along with refillable truffle steak fries that come with a choice of two Mediterranean sauces of garlic cream or cioppino.

Diners craving for their favourite local crab dishes will not be disappointed because the sweet-piquant Singapore-style chilli crab, the aromatic black pepper crab and salted egg yolk crab are also available in the gastronomic spread. Those with a need for carb will find comfort at the live pasta station where they can have their pasta prepared to their liking with Neapolitan, carbonara or aglio e olio sauce.

1 Unity Street, Level 1 Park Hotel Clarke Quay, Tel: 6593 8855

Fukuichi Hotel Chancellor

Sun-dried fish is an age-old Japanese delicacy and diners can now savour this “sun-dried” goodness courtesy of a special drying machine that simulates sun-drying at this Japanese “charcoal house” which also employs an ancient slow style of grilling a whole fish or its selected parts in a vertical fashion around a stack of smouldering charcoal. The grilled yellowtail collar with salt ($20.80; pictured here) is best enjoyed in this manner and diners who enjoy this tantalising smokiness can continue with the fresh hotate (scallop; $11.80 each) isoyaki which is doused in a soya sauce-dashi broth before being charcoal-grilled on its shell.

With frozen catches specially air-flown straight from Shizuoka, Japan, fish-based dishes are a hit amongst diners at this 90-seater Japanese establishment, its second outlet that boasts a sushi bar as well as a tatami room. Non-fish items are also offered and one recommendation is the grilled beef with goose liver sauce ($38). Its affordably priced lunch and dinner set meals are also a main draw, particularly its Indulgence Teishoku ($45; pictured here) that comprises an appetiser, salad, assorted sashimi and sushi, California roll, salmon with cod roe sauce, tempura and miso soup.

3 Temasek Boulevard, #03-332 Suntec City, Tel: 6235 1816

28 Cavenagh Road, #01-05, Tel: 6737 0788

Sumiya

食尚品味 GL 10

Sunset Lane Far from the madding crowd lies a stretch of eateries along a HDB commercial block that has been rebranded as Sunset Lane.

The quiet enclave is perfect for casual alfresco dining with local delights like barbecued chicken wings and satay from Sticks & Wings, Brazilian churrasco buffet at Carne & Caipirinha or Thai steamboat and barbecue at Happy Mookata. Diners can also go for American fare from Texan smokehouse and grill Smokey’s BBQ or Chinese-style seafood at De’Beer Seafood Restaurant.

Other choices include Rocky’s Pizza, bistro Buttercake n Cream, Japanese restaurant Megumi and coffee studio and brew bar The Tiny Roaster offering single-origin coffees roasted on-site.

Block 106 Clementi Street 12

Grain Traders倡导健康饮食理念 上班一族的午餐又有了多一个选择！Grain Traders倾情献上健 康丰盛又温暖的食物。用了烧烤、焙烧、煎的烹调方式，甚至 包括真空低温烹饪法。 盛入碗中的食物，看 着就很有食欲，被划 分为谷物、蛋白质、 蔬菜、冷蔬菜、配料 与浇汁6大类。谷物 选项包括伏尔加麦、 糙米、荞麦面、日本 大米或是综合蔬菜。 蛋白质方面，包括烤 沙朗牛肉、小扁豆饼、低温浸三文鱼、烤鸡等。琳琅满目的蔬 菜，比如烤冬南瓜与番薯、烤甜菜与红萝卜、烧嫩玉米等，肯 定让大家满心惊喜。不得不提这里别有特色的浇汁，例如椰浆 咖喱、甜菜根希腊酸奶、焦糖味噌、罗勒醋汁、日本芥末酱与 青酱。 Grain Traders 138 Market Street, #01-01 CapitaGreen, 电话：6384 6559

Feng Shui Inn A special Hennessy XO pairing menu ($688 for five; inclusive of a 350ml bottle) is available till November 30 at this Cantonese restaurant. Open up the palate with a sip of the cognac before enjoying a six-course meal, beginning with a platter of crispy crab claw, pan-seared scallop with XO and twin-style chicken in sesame sauce, followed by a doubleboiled pork shin soup with fresh chestnuts and pearl clams. The cognac prolongs the comforting finish of the soup. A similar effect goes for the fried rice with crispy smoked duck breast where its umami is also intensified with the liquor.

8 Sentosa Gateway, Level G2 Crockfords Tower,

Restaurant Week returns This 11th edition sees more than 100 restaurants offering week-long dining deals where a three-course lunch goes from $25 with dinner starting from $35. And this time round, participating restaurants are donating up to $2 per check out of their revenue to achieve a fundraising target of $100,000 for The Food Bank Singapore, a registered charity that collects surplus food to be redistributed to organisations and people in need of food. Book online at www.restaurantweek.sg to savour what your selected restaurants are offering from October 24 to November 1.

Resorts World Sentosa, Tel: 6577 6688 食尚品味 GL 11

品美食、挥洒色彩 启动美好生活 结 合 绘 画 和 茶 艺 概 念 的 Arteastiq推出了新菜单，带给 你不一样的惊喜。不妨选择北 欧沙拉作为前菜。烟熏三文鱼、 荞麦面、樱桃番茄、综合蔬菜与 亚洲式酸醋调味汁相融合，所以口感非常清新爽口。也尝尝夏 天普罗旺斯鹅肝。煎得恰到好处的鹅肝，香气扑鼻，与微烤的 鸡蛋，搭配得相得益彰，吃一次就会爱上。其他选择包括北京 王朝烤鸭薄煎饼、波士顿海鲜藏红花船与路易斯安那鸡肉格子 松饼。 从星期一至星期五，早上10点至下午1点，则推出早午餐，价 格从$15起。随套餐附送指定茶饮，非常划算。茶廊旁的画 室，从围裙到画架、画板、画具和颜料一应俱全，让你随心所 欲作画。每堂$48。 Arteastiq 68 Orchard Road, #03-70 Plaza Singapura, 电话：(茶廊)6336 0951/(画室)6336 0952

Redbank Bar & Grill The French onion soup, a hallmark of French cuisine, is also a favourite on American tables. Therefore, you might find American expatriates overcome with nostalgia for their hometown diners after tasting the hearty version ($15) at this Americanstyle restaurant and bar which also features familiar favourites, such as New York-style pizzas, burgers and Maryland soft shell crabs, along with American wines and craft beers. Stealing the limelight, however, are the steaks, especially its ribeye ($45 for 300g) which is cooked on a Josper charcoal grill and seasoned with sea salt from Brittany, the chef’s hometown.

442 Orchard Road, #01-02 Claymore Connect, Tel: 6694 5376

Shaburi Express Hankering for a quick fix of shabu-shabu at a food court?

This new stall at Junction 8’s Food Junction, which has recently donned a new look, offers beef ($11.90), pork belly ($10.90), seafood ($10.90) and chicken ($8.90) shabu-shabu sets from a menu created by a Japanese chef. Choose from four soup bases – spicy miso, soya milk miso, chicken broth or konbu, then choose from four sauces to go with your set. At the all-you-can-pick counter, grab your mushrooms, ladyfingers, Chinese cabbage or bean sprouts in whatever portions you desire.

9 Bishan Place, Level 4 Food Junction

London Fat Duck The highly raved black pepper London duck bun ($4.80 for three) is the bomb at this casual joint. The lightly toasted bun is buttery with a layer of charcoal crust that conceals the deliciously juicy filling of roast duck chunks which come from a special breed of ducks imported from Ireland. It has that right balance of black pepper without being overly fiery. Not to be confused with the famed restaurant in UK, this eatery is a collaboration between the Akashi Group and Fei Siong, serving Hong Kong-style roasts, dim sum and congee.

6 Scotts Road, #B1-16 Scotts Square, Tel: 6443 7866

食尚品味 GL 12

Taste Paradise

Sopra Cucina & Bar A large Broadway theatre-like marquee of a signage shouts out to passersby to venture within this hidden corner off Orchard Road where rustic Sardinian treats await. The polpo alla carlofortina ($20) – a refreshing dish of fresh octopus slowcooked with olives, basil, pine nuts and celery – is good to start with before venturing to the porcheddu sardo ($48; pictured) which is simply seasoned with sea salt and Mediterranean herbs to accentuate the natural flavour of the roast suckling pig.

The malloreddus alla campidanese ($25), a semolina gnocchi basked in rosemary pork sauce, is notable for its unique texture.

10 Claymore Road, Tel: 6737 3253

A new menu at this finedining Chinese restaurant unveils more Cantonese delicacies and refreshing takes on modern dishes.

But diehard regulars will still find signatures such as the XO carrot cake ($9.80 per portion), superior shark’s fin in supreme broth served with crispy spring roll ($45 per pot), chargrilled spare ribs with sweet plum sauce ($10 per person) and stir-fried ramen with lobster in XO sauce ($28).

One of the new highlights, that diners should not miss, is the shark’s cartilage soup with assorted seafood served in a young coconut ($24; pictured here). We all know that “slow-fire” soups are a deep-rooted and endeared Chinese food tradition, especially for the Cantonese. Therefore, this rich broth, cooked for six hours and featuring a variety of seafood, will not fail to soothe and comfort the palate of Chinese soup connoisseurs. The coconut lends a light fragrance and natural sweetness. Do not forget to scoop the tender coconut flesh to enjoy with the soup! Another new item is the casserole of pan-seared Kurobuta pork with dang gui sauce ($22) where the meat is juicy with faint traces of the herb, enough to give you a hint of the taste but does not overpower the pork. To load up on some carb, go for the poached rice with assorted seafood in lobster broth ($32) which is made by boiling whole lobsters for more than four hours to achieve a tasty stock to douse the scallops, prawns and rice.

2 Orchard Turn, #04-07 ION Orchard, Tel: 6509 9660

Paul

Tapas 39 This cosy 25-seater restaurant and bar offers sharing plates of modern tapas. Its bestseller, inspired by the flavours of Japan and Spain, is the chargrilled octopus ($30) served on a soft, fluffy mash with drizzles of ikura and chorizo oil to add a lovely savoury depth to the deliciously charred octopus which is most tender to the bite. Another notable item is the almost raw Sicilian red prawn with squid ink Acquerello rice ($18), a much sough-after rice for risottos because it absorbs more flavours during cooking. The burst of flavours from each al dente grain goes well with the sweet shrimp.

This boulangerie has recently introduced 28 new menu items of which the generous serving of cod fillet on spinach and Mediterranean sauce (cabillaud royal de méditerranée; $29.90; pictured) is highly recommended.

A bite on the skin that is so crisp that your neighbouring diner would think you are munching on a very crispy crackling. The moist cod meat goes well with the delicious garnish of asparagus, cherry tomatoes, black olives and capers. The baked chicken roulade ($28.90) topped with mustard sauce is also popular with diners.

Visit www.paul-singapore.com for the outlets’ locations.

39 Duxton Hill, Tel: 6221 4235 食尚品味 GL 13

diningfeature特色餐饮

海风习习中品鲜美滋味 Serenity向来以西班牙烤乳猪而家喻户晓。使用独 特秘方制作的烤乳猪，洋溢着浓郁的异域风情。单 单上桌时的现场演示，就是一个最大亮点。服务生 使用瓷盘，迅速地将猪肉分割成小块，你将会听到 清脆的嘎嘣声响。 按照西班牙人的习俗，将用于切割猪肉的餐盘抛掷 在地板上，可抛出所有的霉运。与一般的烤乳猪 不同，Serenity所推出的乳猪重量介于2至3公斤， 要用雪利酒、醋、香草等腌渍多时入味，然后进行 烘烤。猪肉充盈着鲜美的肉汁，软嫩不柴，怎能让 人抗拒？一整只的乳猪可以让多人分食，非常适合 特别的纪念节日，与家人朋友一起来庆祝时点用。

近期，因“袋子里的海鲜”(Seafood in a Bag)淋 漓尽致的的演绎而展现出了一派新意和亮色！波士 顿龙虾、螃蟹、大虾、淡菜与蛤蜊，全都盛装在大 塑胶袋里。袋子很快就变得胀鼓鼓的，充满原汁原 味的海洋风情。海鲜从袋里倾泻而出，铺满一桌， 没有提供任何碗盘、刀叉， 只能以手取食。食物残渣往 桌面一丟就行。没有任何 约束的“零餐具”体验，豪 迈的吃法，确实另有一番乐 趣。据知，这种“手抓”饮 食方式源自美国南方路易斯安娜的小渔村，当地渔 夫将捕捞上船的渔获煮熟之后，放入袋子中，加入 酱汁摇晃使之充分混合。后来发展成一种新的餐饮 形态，逐渐蔓延至世界各地。 餐厅里的海鲜都是精挑细选，还提供了4种由资 深主厨精心熬制的酱汁，分别是叻沙酱、西班 牙红辣椒杏仁酱、西班牙甜椒酱与辣椒螃蟹酱。 海鲜煮熟后，综合了香辣带劲的酱料，可说是 comfort food(休闲美食)之最，适合多人一起 享用。每份“袋子里的海鲜”原价$138，食客 现可以超值优惠$98享用。可以选择“加料”， 例如淡菜(300克/$9)、蛤蜊(300克/$8)、大虾 (6只/$9.60)、猪肉香肠(120克/$9)、玉蜀黍($4)、 马铃薯(4个/$5)与额外酱汁($2)。另外还有风干番 茄面包($6.80)可搭配，口感更有层次。值得一提 的是，若要添加波士顿龙虾，原价为$75，现有优 惠价$58；螃蟹的原价为$98，现有优惠价$78，非 常超值。

SERENITY SPANISH BAR & RESTAURANT #01-98/99 VivoCity No. 1 HarbourFront Walk 电话: 6376 8185

homecooking私房菜

老 虎 虾 日 泰 混 搭 风

美 味 虾 料 理 食尚品味 GL 16

在

平时、招待亲

友或是过年过节的时 候，虾子都很受欢迎。 经常买虾回来，虽然清 蒸或白灼最能吃出它 们的鲜味，但也想变换 一下烹调方式。这一 期，Carter为读者示范 一道老虎虾料理，采用 了日式和泰式混搭风。 自调的芥末蛋黄酱、 芒果酱及龙珠果酱与 虾只可以说是完美搭配 的典范之一。

陈玜洧(Carter Tan)，柔佛州Gin Gastronomy Italian餐馆的老板 兼主厨。多年以来，他对意大利烹饪技艺孜孜不倦。无论是什 么食材，在他手里没有既定的框架，只让想象力纵横驰骋。他 感受温馨。

老虎虾佐芥末 蛋黄酱与果酱 Tiger Prawn with Wasabi Mayonnaise and Fruit Sauce 用料 老虎虾5只，去壳，保留尾部，去肠泥 蛋白1个 中筋面粉适量 油适量

调味料 胡椒粉适量 盐适量 芥末蛋黄酱(拌匀) 芥末40克 蛋黄酱100克 炼奶20克 盐适量 胡椒粉适量

芒果酱(拌匀) 芒果100克，去皮切小块 小洋葱20克，去皮切小块 泰式辣椒酱30克 盐适量

龙珠果酱(拌匀) 龙珠果100克，去皮切小块 芫荽5克，剁碎 泰式辣椒酱30克 盐适量

装饰 印度薄脆饼2片 樱桃萝卜4片 豌豆苗1小撮 红石榴果肉5粒

作法 1 将虾、调味料及蛋白一起拌匀，裹上面粉。 2 预热锅里的油。当温度达到摄氏180度时，放入虾炸至 金黄色。捞起后放在吸油纸上吸出油分。 3 将印度薄脆饼放入油锅炸至金黄色，捞起沥油。 4 用芥末蛋黄酱在盘上画出两条线，然后铺放芒果酱和 龙珠果酱。 5 摆放虾只，再摆上印度薄脆饼，最后以樱桃萝卜片、 豌豆苗及红石榴果肉装饰。

Ingredients 5 tiger prawns, deveined and shelled with tails intact 1 egg white some plain flour some oil Seasoning some pepper some salt Wasabi Mayonnaise Ingredients (mixed well) 40g wasabi 100g mayonnaise 20g condensed milk some salt some pepper Mango Sauce Ingredients (mixed well) 100g mango, peeled and cut into small pieces 20g small onion, peeled and cut into small pieces 30g Thai chilli sauce some salt Dragon Fruit Sauce Ingredients (mixed well) 100g dragon fruit, peeled and cut into small pieces 5g coriander, chopped 30g Thai chilli sauce some salt Garnishes 2 pieces pappadum 4 pieces cherry radish 1 small bunch pea sprouts 5 pieces pomegranate pulp Method 1 Mix prawns, seasoning and egg white together.

Coat with flour.

2 Heat oil in wok. When temperature reaches 180°C, fry prawns till golden brown. Transfer to greaseproof paper to absorb the oil.

3 Deep-fry pappadum in oil pan till golden brown.

Remove to drain.

4 Draw two lines of wasabi mayonnaise on the plate. Top with mango sauce and dragon fruit sauce.

5 Add prawns followed by papadum. Lastly, garnish with cherry radish slices, pea sprouts and pomegranate pulp. 食尚品味 GL 17

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的菜式色彩很丰富，总不经意撼动食客的味蕾，更让他们时时

食尚品味 GL 28

冬瓜馅 冬瓜蓉500克 原糖120克 干椰丝15克 糯米粉40克 炒香黑白芝麻各1茶匙 作法 1 将冬瓜蓉放在锅里，以大火炒至水分收干。 2 转中火，加入原糖炒干，加入干椰丝和糯米粉 炒匀，加入芝麻翻炒。 3 冷却后，分成12等分。 水油皮面团 中筋面粉150克 糖粉20克 米糠油40克 清水75克 作法 1 将 所 有 用 料 混 匀 ， 揉 成 光 滑 面 团 ， 盖 上 保 鲜 膜，在室温休息30分钟。 油酥皮面团 中筋面粉145克 米糠油50克 作法 1 将所有用料混匀成面团，盖上保鲜膜，放入冰 箱冷藏30分钟。 装饰 蛋黄1颗 • 炒香黑芝麻1汤匙 组合 1 将水油皮面团和油酥皮面团各分成12等分，搓 成圆形。 2 将水油皮压扁，包入油酥皮面团，收口捏紧。 3 将收口面朝上，压扁后用擀面棍擀平，再由上 往下卷成长柱形。盖上保鲜膜，休息15分钟。 4 将 收 口 面 朝 上 ， 再 用 擀 面 棍 擀 成 长 形 ， 卷 起 来。盖上保鲜膜，再次休息15分钟。 5 将收口面朝上，用拇指从中间压下去，捏紧两 端，然后压扁，擀成圆片，包入冬瓜馅，捏紧 收口。 6 面 团 收 口 朝 下 ， 放 在 烤 盘 上 ， 轻 轻 把 面 团 压 扁。涂抹一层蛋黄，撒上黑芝麻。 7 放入预热摄氏180度的烤箱，烤30至35分钟至表 面金黄色即可。

INTER M •W

2

ON RECIPE EL

Winter Melon Coconut Biscuits

ON RECIPE EL

INTER M •W

冬瓜椰蓉酥

Winter Melon Paste Ingredients 500g minced winter melon • 120g raw sugar • 15g desiccated coconut • 40g glutinous rice flour • 1 tsp each of fried black and white sesame seeds Method 1 Heat winter melon in wok over high heat till water evaporates.

2 Switch to medium heat to fry raw sugar till dry. Add desiccated coconut and glutinous rice flour to fry well. Add sesame seeds and fry well.

3 After cooling, divide into 12 equal portions.

Water Dough Ingredients 150g plain flour • 20g icing sugar • 40g rice bran oil • 75g water Method 1 Mix all ingredients well. Knead into smooth dough.

Cover with cling film. Rest at room temperature for 30 minutes.

Oil Dough Ingredients 145g plain flour • 50g rice bran oil Method 1 Mix all ingredients well into a dough. Cover with cling film. Refrigerate for 30 minutes.

Garnishes 1 egg yolk • 1 tbsp fried black sesame seeds Assembly 1 Divide water dough and oil dough into 12 equal portions each. Knead into rounds.

2 Flatten water dough to wrap up the oil dough.

Seal it.

3 With sealed side facing up, flatten then roll over with a rolling pin. Roll into a cylinder from the top to bottom. Cover with cling film. Rest for 15 minutes.

4 With sealed side facing up, roll into a long shape with rolling pin. Then roll up and cover with cling film.

Rest for 15 minutes.

5 With sealed side facing up, thumb down the middle.

Knead both ends tightly. Flatten and roll into a disc to wrap the winter melon filling. Seal.

6 Place into baking tray with sealed side facing down.

Press dough gently to flatten. Smear with a layer of yolk. Sprinkle with black sesame seeds.

7 Bake in preheated oven at 180°C for 30 to 35 minutes till surface is golden brown. 食尚品味 GL 29

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人 间 美 味

大闸蟹学名为中华绒螯蟹。为什么又普遍称为 大闸蟹呢? 一种称为“闸”说法是，古时苏州与昆山 一带的捕蟹者，在港湾间设置竹簖(用竹枝或芦秆编 成的竹栅)。到了夜间，人们在竹闸挂上灯火。蟹有 喜光的习性，会循着亮光爬上竹闸而被捕捉，所以称 为大闸蟹。

咏蟹，为蟹馔平添韵味 秋风一起，菊黄蟹肥，正是啖蟹把酒，赏菊吟诗的好 时节。历代文人雅士咏蟹的诗词，可说是意蕴丰厚， 不胜枚举。大诗人李白在《月下独酌》中写道：“蟹 螯即金液，糟丘是蓬莱。且须饮美酒，乘月醉高台”。 古典文学《红楼梦》中就有多场描写了在深秋，借着 皎洁明月尝蟹的场面。正如林黛玉所说：“螯封嫩玉 双双满，壳凸红脂块块香”。

挑蟹秘诀 除了选对时节，挑选优质大闸蟹也是很重要的一环。 要注意大闸蟹的形态，上好的大闸蟹都有一派“青背 白肚，金爪黄毛”的威武模样。青背是指蟹壳呈青泥 色，平滑而有光泽，像涂上一层明油。白肚是指蟹腹 部的甲壳洁白晶莹，非常光滑。这是因为湖底水草茂 盛，螃蟹常与水草发生磨擦。金爪是指蟹脚最前端的 尖呈金黄色，在湖底的硬结的泥土上锻炼得坚实有 力。 黄毛是指蟹脚上的毛根根竖挺、颜色发黄。

中医认为，蟹有药用价值。据《随息居饮食谱》记 载，“能补骨髓、滋肝阴、充胃液、养筋活血”。大 闸蟹的营养丰富，富含蛋白质、氨基酸、钙、铁、维 生素A、B族维生素等。

鲜蟹业海鱻贸易公司专门批发、集购或零售大闸蟹。 一只只大闸蟹，蟹黄饱满，蟹膏甘香，肉质鲜嫩，味 美色香，令人回味无穷。

欧洲大闸蟹来到本地 蟹是美食佳馔中的珍品，素有“蟹味上桌百味淡”的 民谚，是指吃过蟹后再吃任何其它菜肴，便会觉得 如同嚼蜡一般淡而无味。大闸蟹的传统吃法有清蒸、 水煮、面拖、酒醉、腌制等。取出蟹肉后，还可制成 蟹肉狮子头、蟹油水晶球、炒蟹粉、蟹粉小笼包等名 菜、名点。

大闸蟹的最佳拍档 有人吃蟹时必定要喝黄酒。黄酒性温，既能调和脾 胃，又能彰显大闸蟹的美味。有人吃蟹时蘸醋，还有 人吃蟹时什么也不蘸，吃后才喝姜茶，为的是品尝大 闸蟹的原汁原味。因为蟹是寒性的，所以最好备上有 暖性的小三样——紫苏、醋和姜茶。蒸大闸蟹时放几 片紫苏，可辟腥、杀菌、祛寒。吃大闸蟹时蘸姜末醋 汁，可去蟹的寒气。姜茶的制作方法简单，把姜末、 水和红糖同煮片刻即可。

高鲜蟹业海鱻贸易公司董事长洪瑛莲将荷兰的野生 大闸蟹引入新加坡。与中国的养殖大闸蟹相比，来 自荷兰的大闸蟹的蟹黄和蟹膏味道较清淡，蟹肉也 较紧实鲜甜。为了前往不同渔场寻找最顶级的大 闸蟹，她付出高昂车资，行驶将近200公里路程。 这则不怕路途遥远，海外寻蟹的故事，迅速传播开 来，并被各大媒体争相报道。一般上到了11月末， 中国大闸蟹处于缺货状态，然而从9月起一直到翌年 2月，荷兰野生大闸蟹的供应依然充足，弥补了淡季 吃不到蟹的缺憾。

凡订购$ 100以 上的大闸 蟹，免费 送货上门 ，同时赠 送紫苏叶 、一瓶蟹 醋 和姜茶 包。“九 月圆脐十 月 尖 ，持螯 饮酒菊花 天”，现 在就一起 充分领略 甘香肥美 的“人间 蟹味”！

高鲜蟹业 吃大闸蟹是一种季节性的享受。虽然岛国常年如夏， 没有四季之分，但一临近年底，又是尝蟹的季节。高

SMS Order: 9650 2716

高鲜蟹业海鱻贸易公司 HIGH FRESH TRADING PTE LTD

FB HIGH FRESH

WECHAT 微信号 highfreshsg

欢迎来电询问：6442 7966 / 9650 2716 • 电邮：highhigh@singnet.com.sg

公蟹

母蟹

大闸蟹是属于淡水湖 的蟹类，生长在水 质清澈的湖泊。虽名 “ 大闸蟹 ” ，但和其

他螃蟹比起来，它却 是袖珍型，不过其甘 美馥郁的蟹黄和鲜美 的肉质却大受老饕们 的喜爱。

白肚

挑蟹秘诀 在本地购买大闸蟹时，一般上都是其 蟹足被捆绑住，但大家还是可以通过 以下数点而买到好货，吃到肥美健康 的大闸蟹： ＊ 青背：蟹壳呈墨绿色，平滑有光泽 ＊ 白肚：脐腹壳呈洁白色，无斑点 ＊ 黄毛：蟹腿茸毛长和呈黄色 金爪 黄毛

青背

＊ 金钩：蟹爪金黄色，坚实有力 ＊ 圆壳：蟹壳呈圆形，体厚坚实 ＊ 肚脐：肚脐突出乃脂肥膏满 ＊ 气泡：口吐气泡和眼珠灵活，即新 鲜和生猛

大闸蟹的哪些部分不能吃

＊ 雄蟹：肚脐呈尖形

蟹腮： 蟹的呼吸器官。打开蟹壳后，出现在蟹身上左右两排

＊ 雌蟹：肚脐呈圆形

软绵绵的组织，含有大量的细菌，一定要去除。 蟹肠：蟹的消化系统，里面有蟹的排泄物，不能食用。 蟹胃：就在蟹壳黄里的三角包。同蟹肠一样，也有蟹的排泄 物，不能食用。

＊ 农历八、九月食雌蟹：此时的雌蟹 壳凸蟹黄满，肉质细嫩 ＊ 农历九月过后食雄蟹：此时的雄蟹 膏脂厚满，肉丰味美。

蟹心：又叫做蟹六角板，位于连接两片蟹腮中间的一个白色 的六角物。

如何制作清蒸 大闸蟹 1

在蒸锅中加水煮滚。

2

在蒸架上或碗里放上几片紫苏 叶(以去除蟹腥味)。

3

再把清洗后依旧捆绑着的大闸 蟹腹部朝上放好(这是预防在 蒸煮时蟹黄流出)。

4

以大火隔水蒸约15－20分钟 (视蟹只大小)。熄火后再焖约 5分钟。

5

蒸熟取出，松绑后剥开去除腮 肠胃心。

6

趁热享用或以姜泥浙醋和匀 佐食。

Inspired食尚热爆

只

要是晴朗好天，很多地方

如公园、草地或海边都是野餐极 好的地点。不同主题风的布置， 会让整个野餐更添个性和乐趣。 来看看河马妈妈、Patsy Yama和 Joyee是怎么打造主题野餐。为 了让小朋友们享受健康又营养的 餐点，妈妈们都选择亲手制作野 餐料理。 召集家人，出发到碧山公园亲近大 自然！和煦的阳光透过树叶间的缝 隙照射在地面，微风偶尔在发丝间 流窜。满眼绿色的草原上，大人可 以静静地看书，或欣赏着蓝天白 云，怡然自得。要不然，大人也可 以卷起裤脚，陪小孩到河里玩水、 抓鱼。玩累了，打开野餐篮，朝嘴 里塞食物填填肚子。

出发之前，记得检查一下野餐 装备清单： • • • • • • • • • •

野餐篮 野餐垫 食物 饮料酒水 纸盘 杯子 托盘 纸巾 冰桶 保温壶

• • • • • • • • • •

太阳镜 帽子 遮阳伞 儿童小帐篷 小矮桌 开瓶器 防晒霜 驱蚊剂 相机 垃圾袋

河马妈妈的 田园风野餐 • • • • •

火腿鸡蛋汉堡 松饼水果串 家常格子蓝莓派 天然柠檬蓝花冰饮 红艳艳草莓

小提醒： 1 记得携带刀具以用来 切莓果派。 2 记得把果冻、牛奶或 饮料装在冰桶里冷藏 保鲜。

PICNIC

摄影：Lai AC

Patsy Yama的 日本风野餐 • • • • •

玉子烧 日式酥脆炸鸡块 豆皮寿司 海苔饭团 日式马铃薯美乃滋沙拉

小提醒： 1 备好湿纸巾或湿毛巾， 让孩子抹抹小手才拿取 饭团。 2 可准备西兰花、红萝卜 或玉米等水煮蔬菜搭配 炸鸡块。

Joyee的 英式午茶风野餐 • • • • •

马铃薯香料鸡开胃小点心 经典柠檬曲奇饼 有机蔬菜沙拉 覆盆子皇家布丁 清甜李子

小提醒： 1 把马铃薯香料鸡装在保温 罐里，可以让宝贝吃到温 热的食物。 2 用彩色的包装纸为布丁瓶 装扮出与众不同的效果。

gourmettravel食尚旅游

摄影：Tomy Ng & Team

在大红花国度 走透透吃饱饱 在

多元种族融合之下，不仅让

马来西亚成为美食万花筒，还孕育了 丰富多彩的文化。这是一个值得探索 的国度。2015年8月3日， 《食尚品味》 杂志团队与读者随着领队李瑞霞 烹饪导师和导游James Yap到马来西 亚赏景点、品美食。这次，我们选择 一路北上，途经柔佛、马六甲、吉隆 坡与槟城。

值得一尝的柔佛美食 我们的第一个任务就是找寻新山 Jalan Sutera的顺发肉骨茶。砂锅里

食尚品味 GL 46

Johore

除了排骨，还有猪肚、粉肠、肉圆、 花肉等配料。这款潮州式肉骨茶，汤 头比较清淡。最难得的是店家还保持 着炭烧方式。此外，我们也点了猪油 渣咸菜和卤豆卜。 导游说在Jalan Ngee Heng有家AMMA 餐馆，食物的味道非常道地。印度煎 饼、都沙与牛油加糖烤面包陆续上 桌，让我们体验了一回印度风情。这

里的香料奶茶最是触动人心，浓郁的 奶香、茶香之外，还洋溢着香料香。

新山的顺发肉骨茶，口味较为清淡少油。

听闻峇株巴辖的海景酒楼的水果鱼鼎 鼎有名，我们因此慕名而来。集合几

咸蛋茄金瓜与驰名海景扣肉包。最后

个服务员的力量才能抬得动的四季拼

再以精致的鲜甜水果拼盘为这一餐划

出现了，引得全场一片哗然。目不转

上完美的句号。这里的特色菜肴确实

睛地注视着眼前的“碧海”，类似

为这次行程增添不少亮点。

果冻的柔软触感，沿边摆放着缤纷的 导游大力推荐AMMA餐馆的印度煎饼和奶茶。

红酒杯虾芒果酱遮哩，龙虾肉带子小 鲍鱼扒翅玉匙则在一旁相伴。切半黄 梨做成的“青山”上耸立着蒙古带子 串烧，小石头与娇媚的花朵围绕着腌 海参日本芝麻酱面。重头戏华丽上演 后，静待我们的是水果石斑跃龙门、 黑椒老鼠粉、金装豆腐玉带匙、肉松

海景酒楼张福龙厨师的厨艺精湛。

海景酒楼 21-1, Jalan Zabedah, 83000 Batu Pahat, Johor, Malaysia. 电话：+607-434 6999

海景酒楼的四季拼华丽上桌。

海景酒楼水果鱼，百闻不如一见。

食尚品味 GL 47

Putu Piring的香 味扑鼻而来。

Baba Charlie Nyonya Cake 72, Jalan Tengkera Pantai 2C, 75200 Melaka, Malaysia.

置身于仿佛童话梦境般 的Casa del Rio。

电话：+606-284 7209

邂逅古城马六甲 傍晚5点多钟时，我们抵达马六甲。 途中，我们看到不少木制高脚屋，绿 树花丛掩映，美景如画。我们先到 Jalan Tengkera的一家小店打包碟子 蒸糕(Putu Piring)。扑鼻而来的米香、 椰香早已让人陶醉其中；而作为主馅 料的马六甲椰糖，不会太甜腻，很合 心意。 十五世纪初郑和下西洋，中国人开始 在此定居，与马来人通婚的后代称峇 峇娘惹。早期的娘惹，奋力地钻研烹 饪，把中国与南洋的饮食文化结合。 一行人浩浩荡荡地来到历史悠久的 置身于仿佛童话梦境般的Casa del Rio。

食尚品味 GL 48

Ole Sayang(亲切餐馆)。餐馆坐落于 Jalan Merdeka。点了娘惹仁当鸡、辣

Malacca

从酒店走路5分钟内可以到鸡场街。我 们放缓脚步走在这条街，体验当地的 文化。沿途发现了不少娘惹碗碟、杯 盅等器皿，巧夺天工的精致花纹，鲜 亮的色彩，让人爱不释手。印象深刻 的是Taste Better的一口吃榴梿泡芙， 蓬松的泡芙面皮里塞满冰凉馥郁的榴

Taste Better的一口吃榴

梿馅。店员叮咛最好是一口吃完，不

味无穷。

泡芙，让人回

然就会爆浆了，沾得满嘴都是。我们 也到三叔公购买土产来当手信。 月色融融，乘船欣赏夜景也是个不错 的选择。吹着徐徐的风，看着两旁的 七彩缤纷的Baba Charlie娘惹糕点。

历史建筑物，一种厚重的历史感和浓 郁的文化气息扑面而来，的确是赏心

椒炒番薯叶、娘惹杂菜、咸菜鸭汤、

乐事。

牌子上写着“Klebang Original Coconut Shake”。员工们井然有序 地将椰肉、椰水、冰块与香草冰淇淋 放入搅拌机搅打成奶昔，装入玻璃 杯子，再加上一球冰淇淋。除了清凉 无比的奶昔，也有售卖马来糕点、炒 面、炒米粉和椰浆饭。

叁峇臭豆虾、叁峇墨鱼及香辣乌达。 甜、酸、辣相互交错，让人顿时食欲

起床后洗漱，享用酒店特备的自助

大增。白米饭盛装在铺上香蕉叶的小

早餐后，我们驱车前往名气响当当的

篮子里，更添芳香。

Baba Charlie娘惹糕点屋参观糕点制作 过程。开放式厨房里，员工用木薯

下榻的酒店是坐落于马六甲河畔的

粉、糯米粉、椰浆、椰糖、班兰香

Casa del Rio。和蔼的工作人员给我们

叶等制作出糕点。椰丝粿、红豆糕、

献上冰凉的酸柑姜汁雪葩，还有冰凉

红龟糕、蓝花糯米糕等，色彩鲜明，

的毛巾让我们拂去身上的尘灰，实在

色香味美。店主峇峇查理承袭父母亲

舒心。在客房里还摆放着小巧的娘惹

的好手艺，数十年来坚持传统手工制

椰丝球。酒店现代化的设施包括无边

作。在这个机器代替手工的时代里，

缘游泳池和3间餐饮场所。客人可以在

纯手工制作的娘惹糕点的存在更显得

健身中心锻炼身体或者在SPA享受放松

弥足珍贵。

身心的按摩服务。酒店还提供洗衣和 熨衣服务。不得不提的是，这里还有

买了糕点后，导游带我们去Pantai

一家阅览室，免费提供饮料和甜食。

Klebang附近参观旧巴士改装的主

啜饮一杯咖啡，伴着淡淡的书香，慵

题餐馆和小旅店。顺道绕去Solok

懒地享受那片刻宁静。

Kampung Bahagia喝椰子奶昔。

在马六甲，当然少不了要参观娘惹文 化。位于Jalan Tun Tan Cheng Lock的 峇峇娘惹祖屋博物馆是由三间排屋所 组成，由曾氏家族所拥有。屋子里到 处都是精美的雕花，让人大开眼界。 这间房子的另一特色是镀金的楼梯， 尽显富贵荣华的气派。

午餐时间，我们到位于Jalan Kota

北栈

Laksamana的北栈点了乳猪、娘惹蒸

No. 43, Jalan Kota Laksamana 2/17,

鱼、姜葱小龙虾、罗汉熏鸡、冬菇豆

Taman Kota Laksamana Seksyen 2,

结鱼鳔、金瓜脆鲜苗等佳肴，味道还

75200 Melaka, Malaysia.

不赖。

电话：+606-281 2684

吃吃喝喝吉隆坡

入住的Concorde Hotel Kuala Lumpur

到达吉隆坡时已是黄昏。饥肠辘辘的

就座落于吉隆坡繁华的金三角区。

我们来到Jalan Imbi的海外天大饭店一

金三角地带是吉隆坡的大型地

尝大厨的手艺。半肥瘦的叉烧，外焦

段，周围环绕着3条主要街道：燕

里嫩，口感很好。热腾腾的咸鱼花腩

美路(Jalan Imbi)、苏丹依斯迈路

煲散发着令人难以抗拒的咸香味，很

(Jalan Sultan Ismail)以及拉惹朱兰路

下饭。我们也品尝了清蒸笋壳鱼、西

(Jalan Raja Chulan)。酒店距离太子世

式草虾、叫化鸭、马来栈茄子、菜香

界贸易中心仅需10分钟车程，而步行

豆腐和上汤苋菜。每道菜均有水准，

便可到达马来西亚旅游中心、阳光广

让味蕾欢快跳舞。

场购物中心、国油双峰塔与吉隆坡会 议中心。酒店为旅客提供完善设施，

海外天大饭店 No. 84-88, Jalan Imbi, 55100 Kuala Lumpur, Malaysia.

无论商务和休闲游客，这里是下榻的 香味四溢的北栈烤乳猪和金瓜脆鲜苗。

必然之选。此外，有多间呈献不同风 味美食的餐厅供客人选择。可以享受

电话：+603-2144 9911

欧式或粤式烹饪，或是在乡村氛围的 鸡尾酒吧中享受小吃和葡萄酒，又或 只是在摇滚咖啡馆度过悠闲时光。酒 店还提供了健身中心与游泳池，让客 人得到充分休闲和放松。 国家皇宫是最高元首的宫邸，坐落于 皇宫路的一座山丘上。皇宫平日不对 导游James说得一口流利的华语。

外开放，我们只能站在皇宫门口观 望。骑着马的哨兵，威风凛凛，大家 都忙着和他们留影。在特定的时段还 能看到精彩的哨兵换岗仪式。

海外天大饭店饭店以叉烧闻名；叫化鸭的 味道浓香，肉质酥软。

食尚品味 GL 50

游爸爸和游妈妈与骑着马的哨兵合照。

国家皇宫，最高元首的宫邸。

Kuala Lumpur

团友当中有几位是酒店大厨，对饮食 很有研究。在他们带路下前往皇宫海 鲜酒家享用午餐。皇宫鲜虾饺皇、鱼 子北菇蒸烧卖、酱皇蒸凤爪、鲜竹牛 肉球、榄仁马来糕等中式点心，美味 又精致。在欢快的氛围中，北京鸭、 腐乳椒丝油麦和上汤灼苋菜陆续端 上桌面。

新好味道传统咖央角

除了游览国家皇宫、双峰塔等景

44, Jalan Hussien Nordin,

点，大家还抓紧时间到购物中心“血

Off Jalan Ghazali Jawi,

拼”。紧接着匆匆的来到茨厂街。街 上林立着各种商店、餐馆、小摊等， 喧喧嚷嚷。入夜时分，在霓虹灯映衬

31400 Ipoh, Perak, Malaysia. 阿龙花生糕。

手机号码：+6012-515 6819

盛夏游槟城

下，更加让人着迷。我们尝了金莲记 福建面、驰名罗汉果龙眼冰糖炖冬瓜

停停吃吃的轻松来到槟城。先到

和阿龙花生糕。意犹未尽，来到苏丹

Jalan Murthy的大山脚芋饭专卖店。 我们尝了猪杂汤和芋头饭。用猪大 骨、咸菜、姜、胡椒粒与冰糖熬制 出来的汤底特别香浓，加上豪迈的 瓦煲月光老鼠粉在炮制中。

用料，比如猪心、猪腰、猪肉、猪肚 等，只要吃过一次，就让人难以忘怀。

街上的焓记海鲜鱼头屋品尝瓦煲月 光老鼠粉和火爆烧肉捞生面。对面街 有一间万年青茶艺店，出售各种茶叶 和茶具。幼芽普洱、铁观音等精选茶 叶，包装美观。茶壶、茶杯与茶荷赏 心悦目，值得收藏。店员热情泡茶招 待，品着清香的茶，连日来的舟车劳 顿祛除了。其后，我们进入商务印书 馆闻闻书香。这家书局也有售卖台 湾画家Silver Yang的「马来西亚。小 镇。味蕾」系列明信片。漫步这里， 又是茶，又是书，仿佛沾染上了文 艺气息。

美味的怡保加央角 途经怡保，司机特地带我们去Jalan

皇宫海鲜酒家

Hussien Nordin购买新好味道的传统手

The Grand Palace Restaurant @ Pavillion

工加央角。店主曾经在纽西兰学烘焙

Level 6. Pavillion Kuala Lumpur, 168,

技艺，回国后潜心专研，难怪这里的

大山脚芋饭专卖店

Jalan Bukit Bintang,

饼皮非常的有水准。店主也从一位老

No.7, Jalan Murthy, 14000 B.M.,

55100 Kuala Lumpur, Malaysia.

婆婆那里掌握制作加央的秘诀，除了

Penang, Malaysia.

电话：+603-2143 1128

用鸡蛋也加入鸭蛋，味道更香。

手机号码：+6012-564 6104 食尚品味 GL 51

饱腹后我们去姓周桥，一探这里的水

海珠屿海鲜餐馆的螃蟹以盐烤的方式呈现。

上人家生活。姓周桥建于19世纪中， 桥民原乡于中国福建省泉州同安县杏 林社。姓氏桥是槟城重要的文化古迹 之一，它充分表现了海上居民的生活 特色。每年农历正月初八晚桥民都会 举办拜天公仪式，吸引了上万人共襄 盛举。这里也是阿牛《初恋红豆冰》 的取景地。 我们也参观了位于Church Street的大 型娘惹博物馆。內有多间保留原貌的 居室，展出千多件古董物品，尽显槟 城土生华人的文化精髓。这里也是电 视剧《小娘惹》的拍摄地。 晚上，我们到海珠屿海鲜餐馆吃烤 螃蟹和烤虾。室外座位面向大海，边 吃海鲜边欣赏无敌海景，感觉好惬意 喔！马来摊的小贩将鸡肉、羊肉与牛 肉沙爹放在火炭炉上烤至微焦，看起 来相当诱人。将沙爹蘸一层厚厚的 沙爹酱一起入口，酱浓肉香，幸福 满满。

海珠屿海鲜餐馆 338, Mk.18, Tanjung Tokong, 10470 Penang, Malaysia.

(Next to Tua Peh Kong Temple)

听着海风喝着啤酒享受海鲜，感觉甚是惬意。

电话：+604-899 0375 摊，售卖各种各样的道地美食，比如 我们入住Sunway Hotel Georgetown。

猪肠粉、槟城“卤肉”、烧鱼、猪肠

酒店位于槟城的乔治市，是十分受旅

粥等。

客欢迎的订房选择。酒店客房完美糅 合了摩登和极简主义设计风格，以舒

在酒店的咖啡厅不疾不徐享用丰

适、便捷为标准。酒店娱乐设施丰富

盛的早餐后，我们来到小田佳园

多样，包括健身中心、室外游泳池

(Gartien)。店主向我们讲解并示范如

等。客人可以光顾Samsara温泉，这

何制作黄梨酥。面团是采用纽西兰进

里提供一系列身体护理服务，比如巴

口的天然牛油、面粉、鸡蛋、奶粉、

厘式按摩和芳香疗法。酒店还提供保 险箱和免费报纸。附近的热门景点包

小田佳园

括培囊纳贾拉沙斯梵寺、光大摩天大

380 Penang Road,

厦、槟城时代广场及龙山堂丘公祠。

10000 Penang, Malaysia.

在酒店旁就是纽冷(New Lane)路边

电话：+604-229 0068

右1就是小田佳园的老板。非常感谢老板的盛情款待。 食尚品味 GL 52

在小田佳园，我们学习如何制 作黄梨酥。

Penang 槟城亚依淡 巴刹叻沙， 有着难以抗 拒的好滋味 与旧情怀。

自在餐馆的 菜色道道 香味十足！ 读者和大厨福仔(后排左4)来张大合照。

自在饭店 1239-G, Ground Floor, Jalan Paya Terubong, 11060 Penang, Malaysia. 电话：+604-826 5713/ +6016- 421 7392 的人龙。煎蕊散发班兰叶的清香，红 豆香绵，与椰浆、椰糖及刨冰相融 赤黄香糖、蜂蜜等制作而成，而内馅

味，肉质鲜美嫩滑，咖喱汁辛香微

出别具一格的滋味，在唇齿间绽放

是用百分百黄梨肉做成。浓浓蛋香、

辣。这是老板起早去巴刹为我们精挑

沁凉。

奶香之外，可以吃到本地品种蔬芯黄

细选的好鱼。阿嫲煎鸡是福仔的拿手

梨肉的纤维和甜美，确实有惊艳的感

好菜，泛着诱人光泽，香气扑鼻。所

又是“血拼”时间，我们去新关仔角

觉！店家也将京都宇治抹茶与本土蔬

有的菜式不花俏，仿佛蕴藏一种怀旧

一带的购物中心购物。晚上，我们到

芯黄梨相结合，擦出了别样的火花。

情怀，更吃到「家」的温暖味道。大

汕头街。这是一条有着深厚文化底蕴

家一致对福仔的精湛厨艺赞不绝口，

的老街。各式各样的槟城路边小吃，

我们在亚依淡吃了家喻户晓的叻沙后

表示如果有再重游槟城的机会，一定

让人目不暇接。我们品尝了“四大

便起程到极乐寺去参观。寺庙依山而

会再次品尝这好滋味。

天王”——粿汁、炒粿条、四果汤和

建，占地12公顷。寺内五彩缤纷的建

粿条汤。我们也喝了手工磨制的杏仁

筑鳞次栉比，藏经楼里有万部经书。

下午茶时间，我们去小巷子品尝驰名

茶，杏仁味很浓。回到酒店附近，我

万佛宝塔的设计十分奇妙，塔顶为缅

潮州煎蕊。煎蕊小车子旁，有着长长

们一起去吃“林凤娇”和“葫芦”榴

甸式，中层为泰国式，而底部为中国

梿。“林凤娇”的果肉丰厚，带些微

式。登上塔顶远眺乔治市市区全景，

的苦味。“葫芦”因外表像似葫芦

令人心旷神怡。

而取名，黄金色泽的肉很软，味道 香甜。

走了极乐寺，大家也累了。来到Jalan Paya Terubong的自在饭店吃午餐。

回返新加坡前，大家提议到姓周桥

老板福仔亲自下厨，炮制了咖喱斗鲳

附近的咖啡室吃福建面、炒粿条与

鱼、亚参虾、阿嫲煎鸡、黄梨酱咕咾

水果啰惹。我们也喝了本土咖啡和豆

肉、咸鱼骨豆腐汤、辣炒花甲、咸

蔻水。之后，我们驱车前往机场，带

蛋黄软壳蟹及咸鱼蒸猪肉等。一锅咖

着依依不舍的心情离开这座美丽的小

喱斗鲳鱼散发着诱人的香气，细细品

岛，期待着下一次的相聚。 食尚品味 GL 53

P 6

北海

马六甲Casa del Rio酒店 这间精品酒店就座落于马六甲河口流向马六甲海峡的入海口， 可说是马六甲河口的地标。其地中海式的建筑格局结合了土生 华人的设计元素，别有风情的同时也很好地融入周边的整体环 境。住在此间，不论早晚都能让你尽情领略当地迷人风景。

吉隆坡 5

Malaysia

槟城

马 来 西 亚 美 食 团

位于黄金地段－－老街区，位置特别好，只需步行数分钟就可 到闻名的鸡场街、荷兰街及对岸的红屋等主要景点。 酒店环境优雅，现代化设施齐全，这包括了提供带阳台的 豪华客房、临河带露台的餐饮场所、游泳池、SPA和健身中心 等等。 Casa del Rio Melaka Hotel 地址：88, Jalan Kota Laksamana, 75200 Malacca, Malaysia 电话：+606-289 6888 • 传真：+606-289 6999 电邮：reservation @casadelrio-melaka.com 网址：www.casadelrio-melaka.com

芙蓉 4

马六甲 3

峇株巴辖 2 柔佛 1 新加坡

槟城Sunway Hotel Georgetown 吉隆坡Concorde酒店 酒店就位于吉隆坡繁华金三角区，可谓吉隆坡最热门的酒店之 一。地理位置佳，交通便捷，距离轻轨站仅有数步之遥，去各 大景点都很方便。再者，只需数分钟就可步行到购物中心和吉 隆坡地标－－双峰塔。 酒店客房宽敞，设施完善，也设有健身房和室外游泳池 等。Melting Pot Cafe, Xin Cuisine, Spices Restaurant & Wine Bar和Crossroads Lounge数间餐厅和酒吧各别提供不同风味自 助餐、餐点和饮料。若不，你可到毗邻的主题餐厅Hard Rock Cafe享受另一种美式风情。 Concorde Hotel Kuala Lumpur 地址：2 Jalan Sultan Ismail, 50250 Kuala Lumpur, Malaysia 电话：+603-2144 2200 • 传真：+603-2144 1628 电邮：kl@concorde.net 网址：kualalumpur.concordehotelsresorts.com

食尚品味 GL 54

这间经过了全面装修的酒店就座落在被联合国教科文组织 列为世界遗产的乔治市中心，房间舒适宽敞，迷你吧、卫 星电视、无线网络等设备一应俱全。其室外游泳池可让你 俯瞰城市美景。Sun Cafe Georgetown提供了不乏亚洲和西 式自助餐和单点美食。 酒店位置佳，让你出行乐无忧，步行数分钟就可到主要购 物中心如Komtar大厦。到国际机场只有15公里之遥，约10 分钟车程就可到著名美食区Gurney Drive。 酒店外就是小吃街，早有茶室晚有夜市，槟城特色小吃选 择多，应有尽有。 Sunway Hotel Georgetown 地址：33, New Lane (Off Macalister Road), Georgetown, 10400 Penang, Malaysia 电话：+604-229 9988 • 传真：+604-228 8899 电邮：enquiryshg@sunwayhotels.com 网址：georgetown.sunwayhotels.com

S

thefooddiary食物笔记

八角等辛香料的味道，让香气更胜一筹。酱汁 甜中带咸很下饭，肉则是不需太多咀嚼，非常 的软嫩。记得阿爸曾说过，选料是最关键的一 环，白色的脂肪层要有三层，而红肉部分也要 三层。他也利用棉绳绑好五花肉，让它们更加 定型，那么卤煮的时候就不会皮肉分离。 阿爸说，幼时只要有一道五香煎鸡就可以让 他连啃好几碗白饭。阿爸在油烟热气里握着锅 铲煎鸡的画面，记忆犹新。他用五香粉、红 葱头、香茅、老姜、椰糖和酱油把鸡肉腌制入 味，然后将鸡肉煎至两面金黄。吃时鲜、甜、 咸、香，各味适中，就连骨头也腌得入味。如 今，凭着记忆中的味道去料理五香煎鸡，我总 有种与阿爸特别靠近的感觉，这也让我的思念 有了出口。 叁巴臭豆虾其实是阿妈的最爱。对我而言，阿 爸亲手炮制的叁巴是外面店家都望尘莫及的。 他口说准备叁巴很费工，这道菜却三不五时就 会出现在餐桌上。孩童时候的我不懂欣赏臭 豆，总跑得远远的。爸妈相继去世，最能带给 我回忆的就是这道菜。很怀念那熟悉的味道， 于是我按照阿爸做菜的秘诀依样画葫芦，始终 不及阿爸的味道，总感觉缺少点什么。

阿 爸 的 菜

阿

爸是个商人，本身就是一个很爱吃，又擅 长烹饪的男人。阿爸的菜，是我们家餐桌上的 专属美味，也只有阿爸的家常味道才能够让我 眷念，让我回味悠长。 小時候最美好的记忆，就是在傍晚时分，吃上 一碗阿爸煮的白饭，而拌饭入口的，一定就是 阿爸的拿手好菜。有时阿爸还会多煮一些饭放 入夹链袋里变成冷饭，隔天就可以吃到香喷喷 的加料扬州炒饭，那也是童年最奢侈的享受。 我在外边吃过无数次的螃蟹料理，但是没有一 道比阿爸亲手炮制的炒螃蟹更让我感到自豪。 印象中他只挑选厚厚的肉蟹，加姜蒜、辣椒， 热锅滚油翻炒后，再放入番茄和辣椒酱一起焖 熟。临起锅前打入一颗鸡蛋并划散成蛋花，既 美丽又诱人。 阿爸煮的东坡肉，入口香糯。经长时间炖煮 后，酱油与冰糖的咸甜滋味渗入肉中。肉桂、

当然，阿爸的好菜哪止这些？太多了……只是 真正让我敬佩的其实是阿爸对做菜的态度。一 直以来，他把最不起眼的小事做得最好，做菜 也是如此。他注重料理前的备菜功夫，各项程 序把关很严谨。他说这些功课的完备，决定一 道料理的美味，精益求精是他的坚持。弹指一 挥间，他走了，却没有带走他的人生哲学，这 些好学问，在郑家厨房里仍继续上演。如果问 我世界上哪道菜最美味？那一定是阿爸的巧手 好菜。或许不是采用最昂贵的材料烹煮，或许 没有高超的厨艺，但这绝对是阿爸爱我们的一 种方式。

郑佩薇，现职高中中文 教师，春风化雨，桃李 满天下。认为美食除了 能饱腹，还发挥着强大 的作用，是人与人之间 的连结，让距离变得非 常相近。

食尚品味 GL 55

Fast & Easy!

Create a dish with just four ingredients. It is fast, easy and delicious!

Kevin Tee and Linda Choo show you how

Kevin Tee Kuala Lumpur food blogger Ah Tee is a mechanical engineer by profession but that did not stop him from pursuing his passion for cooking. He enjoys honing his culinary skills over his precious weekends and shares his work on his blog (ahteekitchen.blogspot. com). His greatest satisfaction comes from seeing his family enjoying the food of his labour.

Chicken Cheese Patties

Ingredients: ground chicken meat + chicken powder (mixed) Side Ingredients: Cheddar slices + butter Spread chicken meat on a flat surface, top with Cheddar slices, wrap up and flatten. Then pan-fry with butter till cooked.

食尚品味 GL 76

Cold Bitter Gourd Salad with Sesame Dressing

Ingredients: bitter gourd + wolfberries (soaked in ice water) Side Ingredient: sesame dressing Mix bitter gourd slices with sesame dressing and garnish with some wolfberries.

Braised Bacon Prawns

Ingredients: jumbo prawns + bacon Side Ingredients: teriyaki sauce + toasted white sesame Wrap jumbo prawns with bacon and pan-fry till cooked. Add teriyaki sauce and cook till reduced. Garnish with white sesame.

食尚品味 GL 77

LinDA CHOO Linda Choo believes the key to happiness is a simple life. Brewing coffee, reading literature, cleaning the house, tending her herb garden atop the roof and preparing meals for the family are just some examples of her happiness.

Having had an art education before getting married, she often works freelance as a graphic designer to keep in touch with her creative side and her trade. Now that she has two children, she prefers having meals at home than eating out. It is more comfortable this way. She loves cooking for her family and will use fresh and natural ingredients so that her family can eat at ease and stay healthy.

Stir-Fry Pork Belly

Ingredient: pork belly Side Ingredients: minced garlic + sugar + dark soya sauce Stir-fry all ingredients in a wok till cooked.

Soya Braised Radish

Braised Eggs

Ingredient: eggs (hard-boiled and shelled) Side Ingredients: water + star anise + dark soya sauce Braise all ingredients in a pot till eggs are coloured.

Ingredient: white radish Side Ingredients: water + dark soya sauce + spring onion Braise all ingredients in a pot till cooked.

workshopreview食尚活动

Get Creative with The sounds of frying and pounding were all you could hear in the cooking studio of Creative Culinaire Cooking School as workshop participants prepared three dishes under the expert guidance of chef Judy Koh. Wafting fragrance of spices filled the air during the three-hour hands-on session which saw the creations of “porcupines”, satays and meat roulades using quality meats, such as minced pork, pork tenderloin and turkey breast, from Huber’s Butchery (www.hubers.com.sg). But before participants could head home with their newly acquired recipes, a sumptuous buffet lunch awaited their enjoyment!

主办:

食尚品味 GL 80

协办：

糯米小丸子

Porcupine Rice Balls 用料 猪肉碎180克 • 马蹄2个，去皮切小块 • 干香菇1朵，浸软 去蒂，切小块 • 鸡蛋1个，打散 • 青葱2克，切粒 • 糯米 150克，浸水隔夜，沥水 调味料 酱青2茶匙 • 糖半茶匙 • 麻油1茶匙 • 老姜汁1茶匙 • 粟粉 1茶匙 • 胡椒粉1/4茶匙 • 鸡精粉半茶匙 装饰 青葱和辣椒适量，切粒 蘸酱 罐装泰国辣椒酱与鲜柠汁适量 作法 1 将所有用料(糯米除外)和调味料混匀腌制。腌制隔夜， 会更入味。 2 摔打肉混合物数次，然后搓成圆球，均匀裹上糯米。 3 摆放在已涂油的蒸盘上，蒸15分钟至熟透。 4 撒上葱花和辣椒粒点缀。搭配蘸酱食用。

Ingredients 180g minced pork • 2 water chestnuts, peeled and cubed • 1 dried shiitake, soaked, stemmed and cubed • 1 egg, beaten • 2g spring onion, chopped • 150g glutinous rice, soaked overnight and drained Seasoning 2 tsp light soya sauce • 1/2 tsp sugar • 1 tsp sesame oil • 1 tsp old ginger juice • 1 tsp cornflour • 1/4 tsp pepper • 1/2 tsp chicken seasoning powder

Garnish some spring onions and fresh chilli, chopped Dipping Sauce some bottled Thai chilli sauce and a squeeze of fresh lime Method 1 Mix seasoning with the ingredients (except glutinous rice) and leave to marinate overnight if possible.

2 Beat meat mixture several times before shaping into small balls. Roll them in the glutinous rice to coat evenly.

3 Place the rice balls on greased trays and steam for 15 minutes till cooked.

4 Sprinkle chopped spring onion and chilli over them. Serve with dipping sauce.

食尚品味 GL 82

祖母沙爹猪肉

Grandma’s Satay Babi 用料 猪里脊350克，切块 香茅20克，拍扁 浓椰浆100克 油3汤匙 芫荽籽粉1茶匙 糖3茶匙 盐半茶匙

Ingredients 350g pork tenderloin, chunked 20g lemongrass, bashed 100g thick coconut milk 3 tbsp oil 1 tsp ground coriander seeds 3 tsp sugar 1/2 tsp salt

香辣酱 峇拉煎6克，烤至干 蓝姜6克，去皮 红葱头80克，去皮 石栗14克 新鲜辣椒36克，去籽 干辣椒8克

Spicy Ingredients 6g belachan, toasted till dry 6g galangal, peeled 80g shallots, peeled 14g candlenut 36g fresh chillies, seeded 8g dried chilli

作法 1 磨碎香辣酱。 2 将肉块和所有用料(香茅、浓椰浆和油除外)一起腌 制至少30分钟。 3 锅中烧热油，加入肉块和香茅炒至香熟，接着加入 浓椰浆拌煮至浓稠即可。

Method 1 Pound the spicy ingredients.

2 Marinate meat with the rest of the ingredients (except lemongrass, thick coconut milk and oil) for at least 30 minutes.

3 Heat oil in wok and fry the meat and lemongrass till cooked and fragrant. Add coconut milk and cook till slightly dry.

食尚品味 GL 83

严 选以 优 质客 诚为 正 信尊 实

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