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Apr / May 2015

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食尚品味 Gourmet Living

南洋古早风味 共享烘焙乐 双亲节食谱

8 885004 110090

Create Special Dishes for Mother's &Father's Day


A Harmony Of Flavours Awaits to Delight At Szechuan Court Master Chef Mok Wan Lok brings together the finest dining pleasures at Szechuan Court with his innovative and harmonised menu, blending perfectly traditional and beloved Cantonese fare with legendary Szechuan delicacies.

For reservations, please call +65 6431 6156, email dining.singapore@fairmont.com or book online at www.szechuancourt.com.sg.

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


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Birthday wishes from our readers:

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周 年


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Contents目录 48

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62

68 70 76 78

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36

40

48

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81

餐饮新讯Dining Out 厨师食谱Chef’s Recipes 让南洋风情弥漫 XO酱吃法新变化 • 南洋冬瓜鲍鱼椰盅 • 鲍鱼津白伴XO酱

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母亲节食谱Mother’s Day Recipes 温馨的五月 浓浓的菜香 • 鲍鱼栗子鸡 • 菜香鱼 座上嘉宾Be My Guest 亲爱的朋友,让暖暖的菜, 暖暖你的心 • 月亮饼 • 烧肉干贝扣津白 • 冬菇海参焖鸭 快乐厨房Happy Kitchen 和宝贝们共享烘焙乐 感受生活美学的方式 • 日式焙茶棉花蛋糕 • 意大利香料海盐餐包 美食发现Food Finds 传承三代的老味道 在心中还是温暖如春 • 咸鱼骨豆腐汤 • 咸鱼蒸肉饼

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私房菜Home Cooking 念念不忘海南古早味 • 海南卤肉 • 黄梨炒鸡杂 • 海南鸡饭 亲手制作Homemade 让甜蜜舞动你的心弦 • 覆盆子杏仁蛋糕 • 草莓云朵蛋糕 食尚旅游Gourmet Travel 探索老挝美食@琅勃拉邦 手作时光DIY Wonders 蓝天白云下,将短途小旅行 装进手帐 旅·影Roving Lenses 红河县 我眼中最美风景 咖啡笔记The Coffee Diary 旅人咖啡 活动Event 岁末迎春素缘斋宴花絮 食话食说 Frankly Speaking 人生百态 生活小窍门Household Tips 6种厨房小技巧 漫画时光Comics Corner

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26 推广食谱 Advertrecipes 26

KCT • 叁巴江鱼仔汉堡 • 马来虾面

31

High Fresh • 辣椒螃蟹

54

Polleney • 豆浆奥利奥饼干乳酪蛋糕

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Dr OatCare • 初胚燕麦北海道蛋糕

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丰盛美酒佳肴 欢庆双亲佳节 VIVOCITY

TAKASHIMAYA SC

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: 6235 9989 Open Daily 11.30am to 10pm

SANUR - BALI

VIVOCITY HARBOURFRONT - SINGAPORE SERENITY SPANISH BAR & RESTAURANT No 1 Harbourfront Walk, #01-98/99 VivoCity Singapore 098585 Reservation Tel: 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

116

100 母亲节食谱Mother’s Day

110

86

88

94

手作时光DIY Wonders From Ashes to Beauty

Recipes Bake, Cook, Love • Moist Carrot Cake with Pineapple • Chocolate Brownies with Amarula • Pan-fried Wontons • Salted Egg Yolk Prawns

108 休闲假日Staycation

Futuristic Getaway

美食发现Food Finds The Fish Soup Maverick • Salt-baked Crabs • Hua Diao Wine Garlic Prawns

110 母亲节食谱Mother’s Day

父亲节食谱Father’s Day Recipes Entrepreneurial Daddy • Pan-fried Salmon with Pomelo Salsa • Grilled Ribeye with Onion Jam and Roast Vegetables • Chocolate Fudge Slice

116 健康贴士Health Tips

100

Recipes Baking with Mummy • Hugging Bear Cookies • Jam Pie Pops

Drink Some Sunshine • Natural Lemon Vinegar

118 市场快讯What’s in Store 120 订阅表格Subscription

食尚品味 Gourmet Living

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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,王振益,梁明财,福仔,谭振雅,刘丽君, 许炎春,周萤,黄淑萍,黄源盛, 黄匡宁,Amy Chong, Anna Dadiani, Diana Gale, Feily Hiew, Jeremy Nguee, Joyee Lua, Kelvin Yam, Marie, Regine Loy, Tammy Teh

Editors 张君珠 Jean Cheung jean@gourmetimp.com

Business Development Manager

MCI (P) 049/04/2014

YKF, Eric eric@gourmetimp.com

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Senior Writers 胡玮伦 Katherine Oh katherine@gourmetimp.com 傅丽爱 Jesslyn Poh jess@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 领略新粤菜的 精致美味 带你寻觅城中新开张 的新粤。来自香港的 冯志强师傅与一群厨 艺经验丰富的厨师携 手为食客带来别样味 蕾体验。 点心款式多样化,蒸 煎炸焗一应俱全。烧 汁煎烧卖、金菇鳕鱼 卷、蛋煎糯米鸡及 一品海皇肠粉值得 品尝。

Rabbit Stash Each beautifully plated dish at this rooftop restaurant and cocktail bar is an edible art installation made up of seasonal produce sourced and created by the chef. Diners can savour Asian-inspired European fare with the option of two to three courses for lunch, up to a seven-course degustation for dinner priced from $36 to $148. The menu changes quarterly but diners can currently enjoy a multitude of textures and flavours in Ocean, one of its courses, comprising seared scallop, smoked trout, prawn tempura on mashed banana, assorted gelatinous seaweed and black coral (squid ink-coloured sponge).

菜品形式丰富。不容 错过古法石锅金汤 鱼翅,焖煮超过13 小时的汤底,透出浓香。创新做法的龙虾汤胜瓜泡海虾,由龙 虾和海虾引发双重鲜味,又恰好衬托了胜瓜的清甜,让人感觉 焕然一新。脆皮煎乳猪扒伴泰式沙律、日式龙虾伴法国酱皇鸭 腿、黑椒炒牛柳粒与松露奶油焗鳕鱼,都是为美食爱好者度 身而设。 菜单里的菜名,如红尘白雪、镜花水月、一夜油情,更为小聚 送上阵阵诗情画意。 新粤Xin Yue 207 River Valley Road, #01-51/54, 电话:6235 8854

231 Outram Road, Level R WANGZ Hotel, Tel: 6595 1380

Joo

The weekend supper crowd of hotpot aficionados has been packing Paradise Group’s latest dining concept. Choose from two soup bases ($20 per pot) – the beauty collagen broth or spicy nourishing broth (three levels of spiciness) to dunk your selection of fresh ingredients, such as US wagyu ribeye ($24 for full portion), US kurobuta pork ($18 for full portion), seafood and tang-o ($6 for full portion), and homemade specialities such as fish tofu ($1.80/piece) and ebiko prawn paste that gives a tasty crunch. To savour the best of both worlds, opt for the twin flavours broth ($25).

This sleek makgeolli bar and restaurant (its name means alcohol in Korean) brews its preservativefree Korean rice wine with organic rice and purified water then serves it on tap (from $7). It also offers a sampler ($35 for 5) that includes flavours such as black raspberry, yucha, mango and strawberry. Pair them with modern Korean fare such as warm kimchi with tofu and spam ($16) that lends a savoury kick to the pairing. Another enticing item is the seafood gochujang risotto ($24; pictured here) with lashings of shrimp, mussels, clams and squid in hot pepper paste and Parmesan topping.

11 Tanjong Katong Road, #02-21 OneKM, Tel: 6702 2542

5 Tan Quee Lan Street, Tel: 8138 1628

Beauty In The Pot

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韩国料理新诠释 H Group Holdings除了带来手工制作 的韩式面条,还新增一家Kimchi韩国餐 馆。主厨Minchul Choi来自安东,主张 突破传统,擅于改进创新,让韩国料理 焕发出新的生命力。 先给传统的人参鸡汤来个摩登变奏版。添加黑芝麻的人参鸡 汤,大放异彩,让惊喜在你的唇齿间缓缓地萦绕。人参鸡粥口 味清淡,铺满了鸡丝,还有去核红枣、白果及黑芝麻做陪衬。 将粥品搭配辣椒豆瓣酱食用,别有一番风味。安东拉面做工繁 琐,细节需细腻。柔软的面条加上稍有嚼劲的牛尾、清甜的白 萝卜这些配料,再淋上浓郁鲜香的人参牛汤,堪称锦上添花。

Ponggol Nasi Lemak This homegrown brand celebrates its 35th year with its newest, airconditioned outlet located in a two-storey heritage shophouse. This flagship store with a fastfood style ordering system, efficient kitchen operations and modern furnishings will be a model for future eateries. Besides the famous sambal, crispy wings, spicy otah and the iconic coconut rice, this outlet also serves several house specialities, one of which is crispy chicken skin with curry leaves ($1.50/ serving; $4.70/tub). Usually sold out by lunchtime, it is meticulously prepared with fat removed from under the skin before triple-frying. The skin is then tossed with kicap manis and spices to create an addictive snack. 371 Jalan Besar, #01-01, Tel: 6293 0020

偶尔换一下口味也不错。主厨推荐的韩式石锅拌饭也是一大亮 点。石锅里盛载着韩国米饭、豆芽、三文鱼、腌渍鳗鱼、鲍 鱼、鳕鱼籽等,每一种搭配都是绝配。 Kimchi Korean Restaurant 3 Temasek Boulavard, #02-387 Suntec City Convention Tower 电话:6337 7881

Axis Bar & Lounge The bar overlooking the spectacular Marina Bay is unveiling locally-themed afternoon tea menus in celebration of Singapore’s golden jubilee. The month of April sees Cantonese specialities such as salted egg crab in mini pita pockets and baked stewed beef brisket pies. May heralds an exciting medley of coconut flavours such as nasi lemak maki roll with hae bee hiam (spicy dried shrimps), coconut scones and beef rendang ball with coconut crumbs as well as the heavenly Nyonya spiced chicken wrap with coconut jam, among many others. June’s highlights would be on local citrus fruits – a different theme for each month until the end of the year. 5 Raffles Avenue, Level 4 Mandarin Oriental, Tel: 6885 3500

Ippudo SG @ Shaw Centre

Pizza Frabbrica

The revamped Shaw Centre sees this ramen brand opening its fifth outlet where a choice selection of teppan (hot plate) dishes and an array of otsumami (smaller dishes eaten as accompaniments to alcohol) have been introduced to the dinner menu. Exclusive to this outlet is the spicy Tan Tan Tonkotsu ($16; pictured here) with Japanese sesame paste blended with its signature tonkotsu broth – simply marvellous with the thin, straight and springy noodles. It is topped with spicy minced pork miso, tender pork loin, fresh coriander and a slice of lemon on the side to give this ramen a somewhat zesty kick.

Wood-fired tomato-based and white pizzas (from $18) take centre stage at this brightly lit trattoria with their crunchy thin crusts topped with ingredients like prosciutto, Parma ham, sausage, salmon and tuna. Overseeing the kitchen is chef Matteo Boifava whose vegetarian mother was the inspiration behind the namesake pizza of this trattoria. Using quality Caputo flour, fresh mozzarella from Italy, pumpkin cream, broccolini and sundried tomatoes, this vegetarian pizza would not deter meat lovers from savouring it with carnivorous glee. Besides offering complimentary free-flow sparkling water, the trattoria also boasts a fine collection of Italian craft beers.

1 Scotts Road, #04-22 Shaw Centre, Tel: 6235 2547

70 Bussorah Street, Tel: 6291 0434

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Paradise Dynasty Anti:dote A new lineup of handcrafted cocktails, save for two signatures – the Brown Derby and Corpse Reviver #2, awaits discerning tippler at this classy watering hole where many have found their perfect antidote to banish their worries and anxieties to the far-flung corner of the mind, or simply to end their day on a relaxing note. The “cure-alls” are artfully put together by American bartender Tom Hogan who follows a “fresh is always best” philosophy by using his own house-made bitters, tinctures, vermouth and flavoured liqueurs married with market-fresh ingredients or fragrant herbs and flowers like Cuban mint, cinnamon basil and marigolds from the bar’s very own herb garden. Hogan’s daily interactions with patrons was the inspiration behind the new cocktails. His Monte – a beautiful concoction of cachaça, fine sherry, housemade falernum and lime, soothes the palate with earthy undertones. This tipple complements the Paleta ibérica Joselito (a cured Spanish ham) with Italian burrata, cristal bread (a Spanish ciabatta style bread) and tomato-essence shabu-shabu. Created by Spanish chef Carlos Montobbio whose addictive crispy anchovy sticks with garlic aioli have always been a crowd favourite, the selection of new European tapas with Asian influences are made to wed Hogan’s creations. His black truffle bao with braised veal cheek, foie gras and caramelised shallot with Madeira goes so well with the Seger Seelbach (a playful blend of bourbon, hum, Peychaud’s and Angostura bitters, and champagne) that you might be tempted to sprinkle some drops into your bao. 80 Bras Basah Road, Level 1 Fairmont Singapore Tel: 6431 5315

The black truffle bao with veal cheek and foie gras.

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From now till the end of May, this Chinese restaurant is offering four popular Shanghainese dishes. Begin with the flavourful appetiser of braised duck’s tongue with oyster sauce. Its steamed bullfrog with diced chilli (above) is worth a try – spicy with a briny tang, the succulent meat goes well with some rice. The mildly spicy dish of stirfried asparagus, bamboo shoots and bacon showcases the chef’s wok skills to lend the vegetables that tasty crunch. The bacon gives a salty lift to an otherwise simple dish. End on a cool note with its chilled Malva nut tree with pear bits. Visit www.paradisegp.com for the outlets’ location.

Syun Helmed by chef Hal Yamashita from Kobe, this contemporary Japanese restaurant offers nouvelle Japanese cuisine that marries traditional Japanese techniques with modern combination of ingredients and presentation styles. Diners can expect premium ingredients such as top-grade Hida beef and Omi beef. The chef runs several restaurants in Japan but exclusive to his Singapore outpost is the Yamashita-style sukiyaki ($88 for a person; $158 for two) where thin beef slices are enjoyed with a dip of fresh sea urchin. Diners can also indulge in its Sea Urchin Rolled By Wagyu Beef ($15; pictured here), topped with caviar and served with a refreshing yuzu sauce. 8 Sentosa Gateway, Festive Walk, Resorts World Sentosa

Todai Celebrate your birthday at this buffet restaurant this year with exotic dishes from over the world. Satisfy your palate with Japchae, a Korean sweet potato noodle dish stir-fried in sesame oil with vegetables and meat. For something more unique, try Oto (left), a Ghanian birthday treat made from hard-boiled eggs, mashed potato (yam is used originally) and palm oil. End the celebration on a sweet note with the Russian four-layer birthday. Oyster fans can look forward to dinner on weekdays for its oyster buffet which is also available for lunch and dinner on weekends. 2 Bayfront Avenue, #B2-01 The Shoppes at Marina Bay Sands Tel: 6688 7771


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advertorial推广专页

Buffets Café Brio’s Executive chef David Toh curates a spectacular spread of international and local favourites daily at Cafe Brio’s. Do not miss it!

L

ounge by the Singapore river under the shade and enjoy the river view while the sprightly breeze caresses your faces. Beyond the glass doors at Café Brio’s, which shares the same space with The Piano Bar, the pianist plays a sweet melody.

The restaurant located near the hotel’s grand reception beckons guests with delicious aromas. Executive chef David Toh has prepared a tantalising feast awaiting to be savoured. Each day, he plans to surprise his guests with variety and quality. Buffet lunches start from $48++ from Mondays to Fridays, whereas dinners are $58++ from Mondays to Thursdays, and $68++ from Fridays to Sundays. In fact, the restaurant is well-known for its gastronomic diversity and premium seafood. Aside from the Western spread of appetising cold salads, hearty braised beef cheek and perennial favourite like fish and chips, it also offers a local assortment featuring well-loved dishes such as the signature Grand Copthorne laksa, otak-otak, braised sea cucumber and the ever-popular wok-fried slipper lobster, just to name a few. It also has a Japanese corner where a professional sushi chef serves unlimited portions of freshly sliced sashimi and sushi.


counter, delicately crafted by award-winning Executive Pastry Chef, Millennium and Copthorne, Asia, Nicolas Maugard. His signatures, such as the raspberry, rose and lychee macaron, lemon and lime sablé breton, crispy caramel and chocolate, strawberry tart, and tropical fruit tart, are available for sale at the pastry counter. Alternatively, you can custom-order your own dream cake at Café Brio’s pastry counter too, which is separate from the buffet. If you are not into buffets, Café Brio’s also offers an extensive à la carte menu featuring its Super Laksa, Grand Copthorne Burger, grilled Norwegian salmon steak, nasi goreng and chicken rice. For reservations, please call 6233 1100 or email  dining.gcw@millenniumhotels.com

Weekends will impress seafood aficionados with its wide selection of seafood on ice such as freshly shucked Canadian oysters, Chilean scallops with roe, snow crab legs, Boston lobsters, tiger prawns, mud crabs and New Zealand half shell mussels. An outdoor barbecue and teppanyaki station will roast your skewers of meat à la minute too! It has also introduced a high tea barbecue buffet recently that starts from 2pm to 5pm on Saturdays at $38++. Indulge in free-flow servings of satay, chicken wing, fried dough fritter, sweet corn, Taiwanese sausage and tau pok with bean sprouts prepared à la minute on the open charcoal-fired grill. There is also a smorgasbord of Asian and Western favourites such as nasi lemak, baked prawn with mango in filo pastry, freshly made handroll, California maki, dim sum and more. Desserts will also impress with the hotel pastry team’s pretty creations. Diners with a sweet tooth will be dazzled by the enticing assortment of French pastries at the pastry


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ance with flamenco dancers, rave to the beat of the Spanish live band at nights and of course, taste scrumptious authentic Spanish cuisine – all these in the comfort of Serenity Spanish Bar and Restaurant instead of boarding a 15-hour flight. Serenity brings Spanish culture right to your doorstep! Celebrate Mother’s Day with some home-cooked Spanish flavors such as the delectable paella which is available in seven kinds and freshly cooked upon order. Share the paella with family and friends as like the Chinese in communal meals. Sharing makes everything tastier and sharing food brings people together, bringing back memories of heartwarming reunion dinners – a setting that is perfect for Mother’s Day. The paella starts from $53 and the seven include paella Valencia, squid ink paella, lobster paella, scampi paella, vegetarian paella, pork paella and crayfish paella. The signature is definitely its paella Valencia which was awarded the Singapore’s Top 100 Signature Dishes Award in 2009. It is a must-try! Another crowd favourite is the cochinillo (Spanish suckling pig). There is a Mother’s Day promotion for a

her special day

whole Spanish suckling pig which can feed up to 10. Instead of $338, it will be available at $288. Preorders have to be made. Serenity is also offering half portions of the Spanish suckling pig at $158 (for 3 to 5 persons) and the quarter portions at $98 (for 2 to 3). If you are having this signature Spanish dish at the restaurant, the presentation alone is an eye-opener and will be the highlight of the meal. When the piping hot roasted suckling pig is brought to the table on an enormous wooden platter, the waiter will use a small plate and swiftly portioned it into smaller pieces. Using a special recipe of sherry wine, white wine, vinegar and herbs, and slowly roasted for three hours, the 2.5kg of juicy meat is so tender that it can be easily sliced with a plate instead of a knife. As the plate makes its way into the pig, one will hear a nice crackling as its crispy golden skin breaks apart. Once the deed is done, the plate will be smashed into a wooden box to ward off bad luck for the year. Have it with fideua (a pasta version of the paella), tapas, salads, soups and also Spanish wine cocktails like the sangrias to enjoy a wholesome Spanish feast! Let the chef do all the cooking for you this Mother’s Day.

1 HarbourFront Walk, #01-98/99 VivoCity, Tel: 6376 8185 391 Orchard Road, #05-32 Podium Block Ngee Ann City, Tel: 6235 9989


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kctrecipe广祥泰食谱

叁巴江鱼仔汉堡 Anchovy Sambal Burger

用料 油适量 江鱼仔100克 洋葱2个,去皮切丝 广祥泰叁巴风味酱8汤匙 亚参膏1汤匙,混合4汤匙清水 青柠檬半个 小圆面包8个 黄瓜半条,切片 调味料 糖2汤匙 盐1茶匙 作法 1 锅中烧热适量油,放入江鱼仔炸至金黄色,捞出沥 油,待用。 2 锅中烧热2汤匙油,加入洋葱丝炒至软。 3 接着加入叁巴风味酱炒香,加入江鱼仔拌炒。 4 倒入亚参汁拌煮至水分收干,加入调味料拌匀,挤入 青柠檬汁拌匀。 5 在小圆面包里分别夹入江鱼仔馅和黄瓜片即可。 Ingredients some oil 100g anchovies 2 onions, peeled and shredded 8 tbsp KCT Dragon Boat Sambal Style Stir-fried Sauce 1 tbsp tamarind paste, mixed with 4 tbsp water 1/2 green lemon 8 small round breads 1/2 cucumber, sliced Seasoning 2 tbsp sugar 1 tsp salt Method 1 Heat some oil in wok. Deep-fry anchovies till golden brown. Remove and drain. Set aside. 2 Heat 2 tbsp oil in wok. Stir-fry onion till soft. 3 Add Sambal Style Stir-fried Sauce. Add anchovies and stir-fry. 4 Pour in tamarind juice to stir and cook till water dries up. Add seasoning and mix well. Add a squeeze of green lemon juice and mix well. 5 Sandwich anchovies and cucumber with the breads.


马来虾面 Malay Prawn Noodle 用料 油4汤匙 虾头虾壳200克 红葱头8颗,去皮切碎 广祥泰叁巴风味酱10汤匙 清水2公升 鸡骨1个 大虾8只,去肠泥

黄面400克 蕹菜6棵,切段 炸豆干1块,切小块 酸柑2个,切半 红辣椒1条,去籽切片 青葱粒2汤匙 葱油酥2汤匙

调味料 鱼露3汤匙

单晶冰糖8颗

作法 1 锅中烧热2汤匙油,放入虾头虾壳炒至变色,待用。 2 锅中烧热2汤匙油,爆香红葱头蓉和叁巴风味酱, 待用。 3 锅中放入清水,加入虾头虾壳和鸡骨熬煮约30分钟, 加入叁巴风味酱混合物拌煮约20分钟。去渣,加入调 味料拌匀。在汤头里放入大虾烫熟,取出待用。 4 将黄面和蕹菜段分别用热水烫熟,沥干水分,摆放在4 个盘中。 5 铺上大虾后注入汤头,铺上炸豆干块、酸柑块及辣椒 片,撒上青葱粒和葱油酥即可。 Ingredients 4 tbsp oil 200g prawn head and shell 8 cloves shallot, peeled and chopped 10 tbsp KCT Dragon Boat Sambal Style Stir-fried Sauce 2 litres water 1 chicken bone 8 big prawns, deveined 400g yellow noodle 6 stalks kangkung, sectioned 1 piece fried tau kwa, cut into small pieces 2 calamansi, halved 1 red chilli, seeded and sliced 2 tbsp chopped spring onion 2 tbsp crispy fried shallot Seasoning 3 tbsp fish sauce • 8 lumps rock sugar

Method 1 Heat 2 tbsp oil in wok. Stir-fry prawn head and shell till colour changes. Set aside. 2 Heat 2 tbsp oil in wok. Fry shallot and Sambal Style Stir-fried Sauce till fragrant. Set aside. 3 Pour water into pot. Add prawn head and shell and chicken bone to simmer for about 30 minutes. Add Sambal Style Stir-fried Sauce mixture to cook for about 20 minutes. Discard residue. Add seasoning and mix well. Add big prawns and scald till cooked. Remove and leave aside. 4 Use hot water to scald yellow noodle and kangkung. Drain then place onto 4 plates. 5 Top with prawns and pour over stock. Top with fried tau kwa, calamansi and chilli. Sprinkle with spring onion and crispy fried shallot.


chef’srecipes厨师食谱

让南洋风情弥漫 回

顾22年前,从事餐饮业的父亲安排王振益到台湾

修读烹饪课程。他本来对会计较为感兴趣,却没想到在

宴菜色项目时,团队精神远比个人英雄主义更重要。拥 有了团队凝聚力和向心力,许多困难都会迎刃而解。

学习过程中渐渐对烹饪产生了热情。孜孜不倦的钻研, 使得他在厨艺方面有着非同寻常的造诣,尤其擅长烹饪

他说:“作为一个厨师,发挥想象力固然重要,但也不

中餐、法国餐、意大利餐及西班牙餐。

可以过度使用。如果走的前卫路线不符合当地顾客的口 味需要,得不到认同,不仅于事无补,还会增加挫败

2012年初,王振益出任Fairmont Singapore & Swissôtel

感,所以应该正确使用你的想象力。”

The Stamford行政主厨的工作。他带着专业国际工作背 景海归,相信这一独特融汇能让本地美食界掀起一股小

王振益最喜欢采用南洋特产材料入馔,例如椰子与新鲜

旋风,开拓出令人惊艳的版图。他向来秉持着为就餐者

香料。这一期,他与读者分享制作充满椰香味的南洋冬

提供最佳的口味组合的理念。对他而言,不能只是锁定

瓜鲍鱼椰盅的方法。今年2月份,这款暖心汤品就以磅

于深谙单一菜系的目标,而是必须熟悉不同的菜系,一

礴的气势在宴会厅初次登场,并且赢得顾客的一致好

旦自满就代表停顿退步的开始。

评。他表示,用的是甘榜鸡熬煮出的高汤。建议将鸡皮 去除,否则汤汁会很油腻。熬煮的时间是关键,至少要

他透露,在酒店任职,必须对管理、培训与成本控制等

熬上约8小时,将其升华得更为浓郁醇厚。另外,尽量

流程十分了解。酒店宴会厅接待婚宴所占比例最大,其

选择椰青,椰肉柔若奶油;不要挑选老椰,因为油脂含

余的是自助餐、生日会及鸡尾酒会等大小聚会。拟订婚

量比较高。

食尚品味 GL 28


摄影: Justin Loh, Shining Head Media

XO酱吃法新变化 明财在马来西亚马六甲出生。跟随自己的兴趣,

在17岁那年他来到新加坡担任厨师工作。于1989年,梁明

的新菜品,那就是将龙虾尾和九层塔一起搭配,碰撞出 新的火花。

财成为Fairmont Singapore & Swissôtel The Stamford的一 员。一开始他是初级副厨师长,目前升任为宴会厨师长。

《食尚品味》邀请这位大厨为读者们传授手艺。XO酱 既为拌饭、拌面、夹面包的极品,也适合当作调味料与

他表示,加入这家酒店可以有较大的发挥空间。构思新的

其它菜肴一起烹炒,用途广泛。制作五星级XO酱,需

菜式,推陈出新,为顾客带来源源新鲜感,每一次的跨越

要什么诀窍呢?如果你正发愁,不妨来看看大厨准备了

对他来说都是一种挑战,可是只要看到顾客把桌面上的菜

什么!材料包括油、干贝、火腿、虾米、红葱头蓉、蒜

都吃完,就有一种难以言喻的满足感。

蓉、海鲜酱、辣椒粉及辣椒油,慢慢翻炒至水分干透, 这样可防止成品发霉。因为添加了火腿粒,香气更逼

在Fairmont酒店内有一片偌大的药草园,种植了种类丰富的

人。这次,大厨教导的是宴席上的鲍鱼津白伴XO酱,跟

草本植物。梁明财与同事们轮流浇水,悉心照顾花园里的一

着详细的步骤解说,你在家也能炮制出这独特的菜品,

草一木。每每踏入大家口中的「Garden」,那生机盎然,

为餐桌上增添一抹亮色!

翠色欲滴的姿态让他倍觉神清气爽。梁明财说,喜欢采摘 花园的蔬果香叶来做菜,让香甜好滋味在嘴中绽放。比如

另外,他透露处理鲍鱼的心得,即是将火腿、老母鸡及

番茄可以用来点缀其它的菜,九层塔适合用来炒三杯鸡,

猪骨焖鲍鱼多时直至入味。工序虽繁杂,但定然是入口

迷迭香可用来为糯米猪肉提香。他也在构思着一道宴席上

香浓,回味无穷。 食尚品味 GL 29


食谱制作:

王振益

南洋冬瓜鲍鱼椰盅 Double-boiled Winter Melon Abalone Soup in Coconut Shell 用料 椰子1个 甘榜鸡块20克,川烫 干花菇15克,浸软去蒂,川烫 干贝10克 枸杞子5克 淮山5克 花旗参5克 鲍鱼1个 冬瓜50克,去皮切块 浓郁鸡汤300毫升 作法 1 横切开椰子的顶部,倒出椰汁,保留盅盖。 2 将鸡块、花菇、干贝、枸杞子、淮山、花旗 参、鲍鱼及冬瓜块依序放入椰盅,接着倒入 鸡汤。 3 盖上盅盖,将椰盅连同用料一起炖约4小时。 4 取出即可享用。

Ingredients 1 coconut 20g village chicken cubes, blanched 15g dried Japanese shiitake, soaked, stemmed and blanched 10g dried scallops 5g wolfberries 5g dried Chinese yam (huai shan) 5g American ginseng 1 abalone 50g winter melon, peeled and cubed 300ml superior chicken stock Method 1 Slice off coconut shell top. Pour away coconut juice. Retain lid for later use. 2 Place chicken cubes, shiitake, dried scallops, wolfberries, Chinese yam, ginseng, abalone and winter melon in sequence into coconut shell. Pour in chicken stock. 3 Cover with lid. Double-boil for about 4 hours. 4 Remove to serve.


鲍鱼津白伴XO酱 Abalone and Chinese Cabbage with XO Sauce

食尚品味 GL 32


食谱制作:

梁明财 用料 5头鲍10个 • 鸡汤1公升 • 沸水适量 • 津白1.5公斤,取白色 梗,切段 • 大芦笋500克,去老筋,切段

调味料 蚝油20克 • 酱青10克 • 酱油10克 • 胡椒粉适量 • 糖5克 • 幼盐适量 • XO酱150克 • 芡粉水50克 作法 1 将鲍鱼与蚝油、酱青、酱油、胡椒粉、糖及3/4鸡汤 焖煮8小时。放入沸水川烫5分钟。 2 将津白段与其余的鸡汤、幼盐及胡椒粉一起蒸3小时。 3 将鲍鱼汁过滤后与XO酱一起煮沸,用芡粉水勾芡。 4 将芦笋段川烫后,放入锅中爆炒,加幼盐和胡椒粉 调味。 5 将津白段平铺在盘底,摆上鲍鱼。 6 淋上XO蚝油酱,摆上芦笋段即可。 Ingredients 10 five-head abalones • 1 litre chicken stock • some boiling water • 1.5kg Chinese cabbage, white portion sectioned • 500g giant asparagus, old vein removed then sectioned Seasoning 20g oyster sauce • 10g light soya sauce • 10g dark soya sauce • some pepper • 5g sugar • some fine salt • 150g XO sauce • 50g potato starch solution Method 1 Braise abalones with oyster sauce, light soya sauce, dark soya sauce, pepper, sugar and three-quarter chicken stock for 8 hours before blanching for 5 minutes. 2 Steam Chinese cabbage with remaining chicken stock, fine salt and pepper for 3 hours. 3 Strain abalone stock before boiling with XO sauce. Thicken with potato starch solution. 4 Blanch giant asparagus and sauté with fine salt and pepper. 5 Arrange Chinese cabbage at the base then top with abalones. 6 Pour XO oyster sauce over the dish before adding the asparagus. 食尚品味 GL 33


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新加坡国菜之一

辣椒螃蟹 Chilli Crab 用料 红葱头5颗,去皮 蒜头3瓣,去皮 姜1小块, 去皮 红辣椒3条 指天椒2条 油2汤匙 高鲜斯里兰卡螃蟹2只,去除内脏 清水1/4杯 粟粉半茶匙,混匀少许清水 鸡蛋1个,打散 调味料 盐1/4茶匙 糖2茶匙 酱青半茶匙 番茄酱3汤匙 酸梅酱1茶匙 作法 1 用搅拌器将红葱头、蒜头、姜、 红辣椒及指天椒搅幼。 2 锅中烧热油,用小火爆香已搅烂 的香料。 3 加入螃蟹翻炒片刻,然后加入清 水和调味料翻炒,盖上锅盖焖煮 约5分钟。 4 掀开锅盖,加入粟粉水勾芡(可根 据自己的喜好来决定浓稠度),倒 入蛋液搅匀即可享用。 Ingredients 5 cloves shallot, peeled 3 cloves garlic, peeled 1 small knob of ginger, peeled 3 red chillies 2 pieces of chilli padi 2 tbsp oil 2 High Fresh Sri Lankan crabs, innards removed 1/4 cup water 1/2 tsp cornflour, mixed with a little water 1 egg, beaten

Seasoning 1/4 tsp salt 2 tsp sugar 1/2 tsp light soya sauce 3 tbsp ketchup 1 tsp sour plum sauce Method 1 Use electric blender to blend shallots, garlic, ginger, red chillies and chilli padi into a paste.

2 Heat oil in wok. Fry blended spices over low heat till fragrant. 3 Add crabs and stir-fry briefly. Add water and seasoning to fry well. Cover with lid and simmer for about 5 minutes. 4 Add cornflour solution to thicken according your preference. Pour in egg wash and stir well.


mother’sdayrecipes母亲节食谱

菜香

温馨的五月 浓浓的

不清母亲多少次叮咛,更记不清有多少次的关心呵护了。母亲的爱

就像乌云背后透出的一缕阳光,透出暖意,总能让心重新温暖起来。又到了 品味》杂志的读者示范鲍鱼栗子鸡与菜香鱼这两道充满诚意的菜式。

这飘满康乃馨芬芳的季节,既是严家小厨老板又是主厨的严文得,为《食尚

平常都是母亲奔波劳累,为我们端出美味的饭菜。这回,作为孩子的我们就 亲手做一餐美味让母亲品尝,聊表一点心意,让母亲的心里盈着满满的感 动,甜甜的幸福!

鲍鱼栗子鸡 Abalone and Chestnut Chicken 用料 甘榜鸡半只(约600克) • 油1碗 • 红烧鲍鱼5个 • 熟 栗子100克 • 日本干花菇3朵,用热水泡发 • 红萝 卜1小条,去皮,切成块状 • 干贝5个,用水泡发 调味料 酱油少许 • 花雕酒少许 酱汁 红烧鲍鱼汁75克 • 鸡汤200克 • 鸡精粉3/4茶匙 • 蚝油半汤匙 • 盐半茶匙 • 糖半茶匙 • 太白粉2茶 匙,混合少许清水 • 麻油少许 作法 1 在甘榜鸡皮上涂抹酱油和花雕酒。 2 锅内烧热油,随即不断淋在鸡皮上直至上色。 3 先将一张铝箔纸放在汤碗上,再铺上一张耐 高温塑料纸。将炸好的鸡放在上面,将其它 材料摆在鸡的旁边。 4 将酱汁煮滚后淋在鸡上。 5 将塑料纸对折包起来,再包上铝箔纸,放在 蒸炉,蒸上2小时30分钟。掀开铝箔纸即可食 用。

食尚品味 GL 36

Ingredients 1/2 kampong chicken (about 600g) • 1 bowl oil • 5 braised abalones • 100g cooked chestnuts • 3 dried Japanese shiitake mushrooms, soaked in hot water till soft • 1 small carrot, peeled and cut into pieces • 5 dried scallops, soaked till soft Seasoning a little dark soya sauce • a little hua diao wine Sauce Ingredients 75g braised abalone sauce • 200g chicken stock • 3/4 tsp chicken seasoning powder • 1/2 tbsp oyster sauce • 1/2 tsp salt • 1/2 tsp sugar • 2 tsp potato starch, mixed with a little water • a little sesame oil Method 1 Rub chicken skin with dark soya sauce and hua diao wine. 2 Heat oil in wok. Drizzle oil constantly on skin till coloured. 3 Place an aluminium foil on a soup bowl followed by a heat-resistant plastic wrap. Place fried chicken on top with the other ingredients beside it. 4 Bring sauce to a boil before drizzling on chicken. 5 Wrap up plastic wrap followed by the aluminium foil. Steam in steamer for 2 hours 30 minutes. Unwrap and enjoy.


摄影: Justin Loh, Shining Head Media


happykitchen快乐厨房

孩子们经常会主动帮忙搅拌面糊,或把面团搓成长条状再揪成小面团的事儿。看着他们总是 眯起眼睛笑着,Marie觉得这是非常有意思的亲子互动环节。

食尚品味 GL 48


着想象一下,漫步在乡野间,一片片金黄的麦浪, 随风荡漾,摇曳生姿,宛如一幅长轴画卷徐徐地展现在面 前。显然,思绪也随着麦浪的波动,久久地不能平静。经 过碾磨加工后,小麦变成雪白的面粉,再摇身一变成了通 身透着金黄光泽的麦香面包,美丽不减分,活力大升级, 每一口都是天然好滋味! 的确,生活需要丰富多彩,每个人都有不同的方式。随着 丈夫从台湾来到新加坡生活了一段日子的Marie,决定让烘 焙这位不速之客也融入她的日常生活中,给孩子带来纯天 然、绿色、健康的烘焙品的同时,也让快乐无限延伸。 低着头专注于为孩子准备些小面包、小饼干或小蛋糕当作 早餐或下午茶,她总是乐此不疲。像是这几年,孩子的生 日蛋糕,都是由她一手包办,不假手于人。很多时候,慵 懒的午后,她和两个孩子哼着熟悉的小曲,缓缓地把面团 揉到柔软光滑不黏手的状态,等待面团发酵后体积变大。 孩子们带着期待的眼神守在烤箱旁,等候小麦的甘甜充分 地被提引出来。母子三人尽情享受这难得的温馨时光。 双手扶着蛋糕模两端,把蛋糕糊里的气泡震出后即可送进 烤箱里烘烤。时间一分一秒的过去,日式焙茶棉花蛋糕 出炉了。奶香中透着淡淡的焙茶香,谁能不爱呢?大儿子 Morris和小儿子Ryan都凑到饭桌围观,继而举起手中的叉子 扎向这分外优雅的蛋糕,迫不及待地送进了小嘴里惬意地

咀嚼。小儿子的嘴角上还沾着蛋糕渣,童真童趣招人爱。 这仿佛是最窝心的画面似的,触动她内心最柔软的角落。 阳光洒落进来,落了一地斑驳的光影,迷迭香、罗勒、薄 荷等香草,随风摇曳在阳台的一角,清香的天然气息相互 交织。制作意大利香料海盐餐包时,除了采用干燥综合香 草,有时候她会往面团里添加亲手种植的有机迷迭香。烤 好的小圆面包整齐排列在铁盘上,争相发放浓浓的麦香、 香草香及橄榄油香。她分享道,将初榨橄榄油、综合干香 草及海盐放入小碗中调和,用来蘸点剥开的面包,这种味 道简直是美不可言! 用心生活,用爱烘焙,就像拥着一轮小小的暖阳,缕缕温 暖,到达心底。你也和Marie一样感受到了吗?


食尚品味 GL 50


日式焙茶棉花蛋糕 Houjicha Cotton Cake 用料 油50克 水手牌超级蛋糕粉75克(过筛2次) 焙茶粉半茶匙 牛奶95克 鸡蛋1个 蛋黄4个 蛋白4个(冷藏) 盐1/8茶匙 糖85克

Ingredients 50g oil 75g Blue Jacket Cake Flour (sifted twice) 1/2 tsp Houjicha powder 95g milk 1 egg 4 egg yolks 4 egg whites (chilled) 1/8 tsp salt 85g sugar

作法 1 将油放入一小锅中加热,直到出现油纹, 熄火。 2 加入水手牌超级蛋糕粉和焙茶粉,搅拌 均匀。 3 加入牛奶拌匀,然后加入鸡蛋拌匀。 4 打散蛋黄,加入蛋糕糊并拌匀。 5 烤盘盛水,大约2公分高,放入烤箱预热至 摄氏180度。 6 将蛋白搅打至起大泡泡,加入盐,分三次加 入糖继续搅打至出现弯钩不会垂下。 7 先挖1/3蛋白霜,加到蛋黄糊中轻轻拌匀。 8 再将蛋白霜蛋黄糊混合物倒回到剩余的蛋白 霜中轻轻拌匀,倒入蛋糕模中。 9 轻轻震出蛋糕糊中的空气,放入烤箱先烘烤 10分钟上色,降温至摄氏130度继续烘烤40 分钟。 10 从烤箱里取出,放凉后再脱模。

Method 1 Heat up oil in a small saucepan till running lines emerge. Remove from heat. 2 Add Blue Jacket Cake Flour and Houjicha powder. Mix well. 3 Add milk and mix well. Then add egg and mix well. 4 Beat yolks. Add batter and mix well. 5 Put water in baking tray till about 2cm high. Preheat in oven to 180°C. 6 Beat egg whites till big bubbles appear. Add salt. Add sugar in three batches and continue beating till stiff peak forms. 7 Scoop one-third meringue into yolk mixture, folding gently. 8 Pour this meringue-yolk mixture into remaining meringue. Gently fold till well mixed. Then pour into a cake mould. 9 Knock batter slightly to expel air. Bake in oven for 10 minutes till coloured then lower the temperature to 130°C to bake for another 40 minutes. 10 Remove to cool before unmoulding.

食尚品味 GL 51


polleneyrecipe保龄食谱

食尚品味 GL 54


豆浆奥利奥饼干乳酪蛋糕 Soya Milk Oreo Cheesecake 用料 保龄黄大豆粉40克 清水适量 热水适量 低筋面粉30克 粟粉30克 奶油奶酪160克 牛油30克 蛋黄4个 蛋白4个 糖100克 盐2克 奥利奥饼干80克,掰碎

Ingredients 40g Polleney Soybean Powder some water some hot water 30g cake flour 30g cornflour 160g cream cheese 30g butter 4 egg yolks 4 egg whites 100g sugar 2g salt 80g Oreos, crushed

作法 1 将20克保龄黄大豆粉与清水混匀,然后加入热 水混匀以取得150克豆浆。 2 将低筋面粉和粟粉一起过筛。 3 煮滚120克豆浆、奶油奶酪及牛油,持续搅拌至 幼滑。 4 将蛋黄和30克豆浆倒入奶油奶酪混合物里拌 匀,然后加入低筋面粉混合物和20克保龄黄大 豆粉翻拌均匀。 5 用中速搅打蛋白、糖及盐至湿性发泡。然后将 打发的蛋白倒入蛋黄混合物中轻轻翻拌。加入 适量奥利奥饼干碎屑搅匀。将蛋糕糊倒入蛋糕 模中,在表面撒上适量奥利奥饼干碎屑。 6 放入预热至摄氏150度的烤箱,蒸烘60至70 分钟。

Method 1 Mix 20g Polleney Soybean Powder with some water, then pour in hot water and mix to made 150g soya milk. 2 Sieve cake flour and cornflour together. 3 Double-boil 120g soya milk, cream cheese and butter. Whisk till smooth. 4 Add yolks and 30g soya milk into cream cheese mixture, then fold in cake flour mixture and 20g Polleney Soybean Powder. 5 Use medium speed to beat egg whites, sugar and salt till soft peaks form. Fold beaten egg white lightly into yolk mixture. Add some crushed Oreo and stir. Pour batter in cake mould and sprinkle with some crushed Oreo. 6 Steam-bake in oven preheated to 150°C for 60 to 70 minutes.

贴士Tip

蛋糕出炉后,倒转5分钟才脱模。这是为了避免蛋糕的中央部分塌陷。 When cake is done, invert for 5 minutes before unmoulding. This prevents cake from collapsing at its centre.

食尚品味 GL 55


homecooking私房菜

念念不忘

海南 古早味 每

一代人在吃的方面有自己专属的味道,

一种替代不了的味道。对于海南人而言,餐桌 上常见的海南鸡饭、海南三层肉、黄梨炒鸡 杂、炒杂菜或药材羊肉汤,从来都没有吃腻的 时候。信手拈来的平凡食材,制作方法并不花 哨,却透着家常的温馨与质朴。 这一期,祖籍海南琼海的谭振雅提供了一些蕴 含着浓浓乡情的小菜食谱,与《食尚品味》的 读者一同分享。振雅透露,海南卤肉也称为浓 肉。传统的海南浓肉是用三层肉来做,以细火 慢煮至精华尽出,将味道发挥到极致。如今, 一些人已改用瘦肉,但少了肥瘦间隔,感觉就 大打折扣了。她选择回归到了最初的模样,最 传统的做法,仅仅是白饭加上浓稠的酱汁就令 人无法阻挡! 那带有点酸甜味的黄梨,再加上青蒜、洋葱等蔬菜糅合的香甜,被鸡杂与猪 粉肠吸收,就成了一道滋味浓郁、很下饭的小菜。振雅说,慢慢品尝着这道 黄梨鸡杂似乎能让人去重温那个美好的年代。 海南鸡饭早已经紧密融入新加坡的美食版图中。振雅烹煮的米饭很诱人,用 熬制多时的鸡汤烹煮,并用清香的热带香兰叶来提香。甘榜鸡结实的肉质 加上那浓浓的鸡肉香,蘸上自家特制的辣椒姜蓉佐料,吃到嘴里,还暖到 心里呢!

食尚品味 GL 62


白斩鸡用料 鸡1只,约1.6公斤 • 蒜头10瓣,拍扁 • 姜1块,拍 扁 • 香茅2支,拍扁 • 盐1茶匙 • 糖1茶匙 • 黑胡椒 粒1茶匙 • 清水适量 • 香兰叶6片 • 冷水适量 作法 1 在鸡肚塞入蒜瓣、姜块、香茅、盐、糖及黑胡 椒粒。 2 锅中煮滚清水,放入香兰叶和鸡,盖上锅盖, 用小火煮约30分钟。 3 熄火,让鸡留在锅中浸泡约15分钟。捞起,用 冷水冲浇数遍,沥干后斩块。 鸡饭用料 麻油2汤匙 • 姜3厚片,拍扁 • 米2杯 • 鸡汤适量 • 香兰叶3片,打结 作法 1 锅中烧热麻油,加入姜片炒约3分钟,待用。 2 米淘洗干净,放进电饭锅,然后倒入鸡汤。 3 加入炒好的麻油和姜片,放入香兰叶搅匀。 4 米饭煮熟后,捞去香兰叶和姜片,即可盛出。 辣椒姜蓉用料 红葱头10个,去皮 • 指天椒30条 • 蒜头10瓣,去 皮 • 幼姜30克,去皮切片 • 香茅3支,切斜片 • 酸 柑汁4汤匙 • 盐2茶匙 作法 1 将红葱头、指天椒、蒜瓣、姜片及香茅片放入 搅拌机里搅成蓉。 2 加入酸柑汁和盐拌匀即可。 Boiled Chicken Ingredients 1 chicken, about 1.6 kg • 10 cloves garlic, smashed • 1 knob ginger, smashed • 2 stalks lemongrass, smashed • 1 tsp salt • 1 tsp sugar • 1 tsp black peppercorn • some water • 6 pandan leaves • some cold water Method 1 Stuff garlic, ginger, lemongrass, salt, sugar and black peppercorn in chicken cavity. 2 Bring a pot of water to boil. Add pandan leaves and chicken. Cover with lid and cook over low heat for about 30 minutes. 3 Turn off heat. Leave chicken in pot for about 15 minutes. Remove to drizzle with cold water for a few times. Drain then cut into chunks. Chicken Rice Ingredients 2 tbsp sesame oil • 3 thick slices ginger, smashed • 2 cups rice • some chicken broth • 3 pandan leaves, knotted

海南鸡饭 Hainanese Chicken Rice Method 1 Heat sesame oil in a wok. Add ginger to fry for about 3 minutes. Set aside. 2 Rinse rice. Put into electric rice pot. Pour in chicken broth. 3 Add fried sesame oil and ginger. Add pandan leaves. Stir well. 4 Once cooked, discard pandan leaves and ginger. Dish out. Chilli and Ginger Sauce Ingredients 10 shallots, peeled • 30 pieces chilli padi • 10 cloves garlic, peeled • 30g young ginger, peeled and sliced • 3 stalks lemongrass, cut obliquely • 4 tbsp lime juice • 2 tsp salt Method 1 Place shallots, chilli padi, garlic, ginger and lemongrass into blender. Blend into a paste. 2 Add lime juice and salt to mix well.


droatcarerecipe初胚燕麦食谱 蛋糕用料 蛋黄3个 牛奶70毫升 栗米油50毫升 低筋面粉50克,过筛 奥特多Dr OatCare初胚燕麦80克 蛋白3个 柠檬汁1/4茶匙 细砂糖60克

Cake Ingredients 3 egg yolks 70ml milk 50ml corn oil 50g cake flour, sieved 80g AusPro Dr OatCare Embryo Oats 3 egg whites 1/4 tsp lemon juice 60g castor sugar

作法 1 将蛋黄、牛奶及栗米油拌匀,加入低筋面粉 和初胚燕麦翻拌均匀。 2 将蛋白搅打至起泡,加入柠檬汁搅匀,分次 加入细砂糖,搅打至硬性发泡。 3 将1/3的蛋白霜加入蛋黄糊搅匀,加入剩余的 蛋白霜翻拌。 4 将面糊倒入杯模约八分满,以摄氏180度烤约 20分钟。烤熟后需倒置冷却。

Method 1 Mix well yolks, milk and corn oil. Add cake flour and oats to fold evenly. 2 Add egg whites and beat till foamy. Add lemon juice and mix well. Add castor sugar in a few batches. Beat till stiff peak forms. 3 Add a third of the meringue into yolk batter to mix well. Add remaining meringue and fold well. 4 Fill muffin cups with batter till about 80% full. Bake for 180°C for about 20 minutes. Cool them upside down.

卡仕达内馅用料 动物性鲜奶油40克 牛奶135毫升 蛋黄2个 细砂糖25克 低筋面粉10克,过筛 奥特多Dr OatCare初胚燕麦10克 含盐牛油10克 装饰 糖粉适量 水果适量 作法 1 鲜奶油打发至7分,放入冰箱冷藏。 2 用大火将牛奶煮至微滚后熄火。 3 往蛋黄中加入细砂糖,搅拌至糖融化,加入 低筋面粉和初胚燕麦搅拌至没有结块。 4 先加入一半分量的热牛奶混匀,过滤后倒入 剩余的牛奶中。以中小火加热,持续搅拌至 呈浓稠状,离火。 5 然后加入牛油搅拌至融化,隔冰水降温。 6 加 入 鲜 奶 油 翻 拌 , 装 入 裱 花 袋 , 挤 入 蛋 糕 中,表面撒上糖粉,再用水果装饰即可。

Custard Filling Ingredients 40g whipping cream 135ml milk 2 egg yolks 25g castor sugar 10g cake flour, sieved 10g AusPro Dr OatCare Embryo Oats 10g salted butter Garnishes some icing sugar some fruits Method 1 Beat whipping cream till firm peaks form. Refrigerate to cool. 2 Cook milk over high heat till slightly boiled. Switch off heat. 3 Dissolve castor sugar in the yolk. Add cake flour and oats to beat till there are no more lumps. 4 Add half amount of the hot milk and mix well. Strain and pour into the remaining milk. Heat over medium-low heat. Stir continuously till creamy. Remove from stove. 5 Add butter and beat till melted. Cool down with an ice water bath. 6 Fold in whipping cream. Fill up piping bag to pipe onto the cake. Sprinkle with icing sugar and garnish with fruits.


初胚燕麦 北海道蛋糕 Hokkaido Chiffon Cupcake with Embryo Oats


homemade亲手制作

The Domestic Goddess Wannabe

让甜蜜舞动你的心弦

存疑惑?别担心,

覆盆子和杏仁永远是梦幻组 合。Diana Gale说将这款没 有繁杂装饰的覆盆子杏仁蛋 糕搭配咖啡最对味。当然, 搭配茶也是个不错的选择。 她建议,也可以将糖粉、全 脂牛奶及香草精拌匀当作蛋 糕淋面。

覆盆子杏仁蛋糕 Raspberry Almond Cake 用料 鸡蛋1个 • 酸奶油120毫升 • 牛油42克,融化并冷却 • 香草 精1茶匙 • 中筋面粉125克 • 泡打粉半茶匙 • 苏打粉1/4茶 匙 • 盐1/8茶匙 • 糖50克 • 黄糖42克 • 新鲜或冷藏(需解冻) 覆盆子130克 • 杏仁片60克,烤香 作法 1 将鸡蛋、酸奶油、牛油及香草精放进碗中搅拌均匀。 2 在另一个搅拌碗中,筛入中筋面粉、泡打粉、苏打粉 及盐,接着加入糖和黄糖拌匀。 3 加入鸡蛋混合物拌匀。这时面糊是处于非常浓稠的 状态。 4 将一半的面糊倒入8寸的蛋糕模,并撒上覆盆子。 5 覆盖上剩余的面糊,但是要注意不要完全遮盖覆 盆子。 6 在表面铺上烤香杏仁片。 7 放入预热至摄氏180度的烤箱,烘烤20至25分钟。 8 让蛋糕待在模具中15分钟待凉,取出移至网架上 晾凉。

食尚品味 GL 68

Ingredients 1 egg • 120ml sour cream • 42g butter, melted and cooled • 1 tsp vanilla extract • 125g plain flour • 1/2 tsp baking powder • 1/4 tsp baking soda • 1/8 tsp salt • 50g sugar • 42g brown sugar • 130g fresh raspberries or frozen (thawed) • 60g almond slices, toasted Method 1 Whisk egg, sour cream, butter and vanilla extract in a bowl. 2 Sift plain flour, baking powder, baking soda and salt into another mixing bowl. Add sugar and brown sugar to mix well. 3 Add egg mixture to mix. The batter will be very thick. 4 Spread half the batter into an 8-inch round baking pan followed by a scatter of raspberries. 5 Cover with remaining batter without covering all the raspberries. 6 Sprinkle with toasted almond. 7 Bake at preheated oven at 180°C for 20 to 25 minutes. 8 Cool in pan for 15 minutes before transferring to wire rack to cool completely.


householdtips生活小窍门

6种厨房小技巧

可用汽水罐制作饼干模,既环保又 省钱。

将鲜豆腐冷冻,可以延长它们的保 质期。解冻后的豆腐,孔隙多,弹 性好,很有嚼劲。

可将过熟又吃不完的香蕉冷冻,用 来做香蕉面包或其他烘焙小点。

将青葱铺垫在盘底,可使蒸气更快 接触鱼肉,并避免鱼肉沾黏盘底, 还有僻腥的效果。

用刀在番茄底部划出十字,浸在滚 水中一会再移放到冰水中,可轻易 把皮剥掉。

可将吃剩的面包皮烤干,放入搅 拌器打碎成面包屑,用来裹食材 油炸。

刘丽君,10年前做出了一个重大决定:辞掉工作,全职在家照顾孩子、照顾家庭。她是Food4Tots部落的版 主,分门别类地整理了既简单易做又美味可口,营养丰富的儿童食谱,同时还分享如何克服小孩偏食习惯的 个人经验。希望籍此能鼓励更多不擅于厨艺的妈妈们亲自下厨,做些有营养的菜给孩子吃,从而摄取均衡的 饮食,健康的成长。

食尚品味 GL 83


comicscorner漫画时光

食尚品味 GL 84


食尚品味 GL 85


diywonders手作时光

Ashes

From

Beauty

to

Do your part in saving earth’s resources and feel good about it! Find out how to be creative and make your own eco-friendly necklace

W

ith some quick thinking and creativity, many things can be reutilised instead of relegating them to the bin. I was particularly inspired by the Recycled Orchestra of Cateura in Paraguay where children, who live in slums, play beautiful music out of instruments made out of trash. Research has shown that it is out of the little we have that makes us creative, and I cannot agree more. Besides, earth can do with less trash polluting the waterways and landfills.

Katherine Oh enjoys making unused and broken things functional and beautiful once more. Besides writing full-time about food, she loves to paint, sing, craft and design her own jewellery from wires and vintage knickknacks. You can view the beautiful handmade jewellery and paintings at www.heartonmyshirtsg.com or simply befriend her on Facebook and Instagram at Heart On My Shirt. She advocates recycling as a lifestyle and simply adores making beautiful things.

食尚品味 GL 86

There is a story behind this eco-friendly necklace which I would be making and you will be surprised by where all its parts came from. The red bag strap was new, given to me to compensate my old one but it gave way only two days after use. What a bummer! Seeing that it was still in mint condition, I could not bear to throw it away and so decided to recreate something out of it. There was an earring (the other half missing; do we not always have a lonely earring lying around somewhere?) which contributed the earring hook and crystal beads to accessorise the necklace, along with the broken hair band with its lovely embroidery (only worn once) and a redundant chain from a clutch which I never use. I have dismantled all those parts and saved them for times like this. Before putting all these materials together, draw out a model on paper to see how everything fits. You might be surprised with the outcome. Upcycling is really putting all your once-favourite things together and constructing them into something functional. It could be a belt, ornaments off a blouse or your mum’s old brooch – the possibilities are endless! Try experimenting at home. Amass materials from your closet and you will have your own unique creation in no time. Chunky statement-making necklaces have been fashionable in the last few years. They have to be light on the neck, striking yet able to match effortlessly with anything you wear. In this case, a feasible colour combination would be red, black and gold.


Recycled materials: 1 bag strap 1 clear teardrop crystal 1 hexagon red crystal

1 fancy embroidery hairband without the frame 1 bag chain 1 earring hook

Other materials: a spool of bronze wire (24-ga)

5 pistils

Tools: 1 cutter

1 plier

1

Overlap and fold bag strap as desired and ďŹ x into place using bronze wire. Wrap bronze wire around and secure tightly.

2

After folding the bag strap into place, twine the stray wire end around multiple times to ďŹ x the shape. Cut off excess wire, with a cutter and set aside for later use.

3

Repeat Step 1 and 2 till you have created your desired form. Gauge its size with your palm to avoid oversizing. Allow for some extra stray wire for stringing the crystals later.

4

Twine the 5 golden pistils around the wire to camouage the train of wires as shown in the illustration. Alternatively, you can adorn them as desired.

5

String in the teardrop and hexagonal crystals, overlapping the pistils. Secure in similar way as in Step 2. Make sure the stray wire is totally hidden and entwined neatly.

6

Using the fancy embroidery hairband minus the frame, tie one side of the cloth to the bag strap and make sure it is secured and the knots hidden out of sight.

TIP

Instead of using a lobster clasp, the earring hook, which is thinner, allows for hooking at your chosen point along the chain to adjust the necklace to your preferred length.

7

Use the pliers to thread the cloth through one end of the bag chain. Tie tight (double-knot to be sure) and cut away excess cloth.

8

At the other end of the bag chain, use the plier to fasten the earring hook. The necklace is now complete! Worn as shown, the length can be adjusted according to where you place the earring hook on the chain.


foodfinds美食发现

“B

efore the authorities rehoused us in food centres in the early seventies, hawkers used to peddle their food in little carts, risking rain and shine, hollering on the street,” said Uncle Koh in Mandarin as he reminisced about the old days. Koh is the owner of Shi Zhen Fish Soup (时珍鱼汤) at Lorong 1 Toa Payoh Food Centre and Market. He recalled how his mother used to display fresh fish slices atop a flat bamboo basket, only for them to be assailed by dust and particles kicked up by vintage Morris Minors ambling on uneven roads, unbeknown to unsuspecting customers. Before the resettlement, street hawkers suffered the wrath of the health inspectors (di gu) as well. By the mid-eighties, there were some 140 markets and hawker centres across the island. More recently, they stand at approximately 100 and declining. Nowadays, the operation of air-conditioned food courts are monopolised by food conglomerates who are working towards massproduced sauces and machine-cooked food in the near future to maximise productivity and profits. The hawker culture seems to be waning as the younger generation does not

食尚品味 GL 88

The

FishMaverick Soup As the Singapore hawker culture ebbs away to make way for air-conditioned food courts, we pay tribute to secondgeneration hawker Uncle Koh Yan Choon (许炎春) whose family has been in the business since 1966

fancy taking up a job that involves hours of preparation and even more hours behind the hot stove. Heritage hawkers like Koh and his wife Madam

Ho, backed by a legacy of 49 years in the business, are fast approaching their sixties. Notwithstanding, they feel that their two sons should stick to their existing office jobs than suffer the same hardship as they did. A day in the life of a hawker As a regular customer at his fish soup stall, I have noticed the snaking queues which is a regular sight during lunchtime. Koh would be multitasking – taking orders, filling his pot with stock, reaching for noodles, frying fish and manning the fire while his two pots bubble simultaneously. His wife would receive payment, dish out bowls of piping hot goodness, adding condiments like chopped parsley and fried shallot, and preparing utensils. I could not help but noticed the scars and fresh burns on Koh’s arms and how tired Ho looked. Their mealtimes


食尚品味 GL 89


the fish soups which makes it even tastier! That was how people used to eat back in those days. You should really try it for yourself.” And I did. It was an eye-opener! Koh’s original stock of 2kg fish bone, soya beans, red dates, dried scallops and whole pepper was cooked with generous slices of fish and fresh fat oysters which were the size of small fish balls. It was divine. The juices of the oysters with the flavourful soup was a match made in heaven. This combination is only available upon request. He also recommended his familyrecipe of Teochew braised duck which he only makes on special order by his regulars. The duck is wonderfully tender and the ambrosial spices in the braising sauce linger on your tongue. He shared that his family also sold duck porridge which was very popular in the old days.

are irregular too, sometimes lunch is at 2.30pm and dinner can be as late as 11pm. They rarely could sit through their mealtimes uninterrupted. I have seen situations where they would gobble up their food or leave them uncovered, at the mercy of lies and the occasional unlucky bird poop, to take orders from customers straying in at unusual hours before resuming their meal which has long turned cold. Well, they said they are used to it. He confessed that he often reaches home just before midnight as he usually prepares the stock the night before for each day and sometimes visits the fish market before daybreak to get good deals. He needs at least two huge Batang fishes, approximately 20 to 30kg everyday. Besides spending hours preparing the stock for noodle soups (the reason why he does not use MSG), he also hand-makes his two chilli concoctions – one, a vinegary garlicky blend, the other, a kind of sambal belachan. 食尚品味 GL 90

Koh is of Teochew descent and is the fourth child among five brothers and two sisters. When he was eight, he would help out at his mother’s stall after school, serving food and washing plates. After he finished his primary six education, he helped his mother full-time. “Those were the days when a bowl of fish soup and rice only set you back by 30 to 50 cents. When we got a 70-cent special order, we knew the customer must be a loaded chap,” he said with a laugh. Flavours of tradition He added: “Another luxurious indulgence is adding fresh oysters to

Koh’s regulars will also know that Shi Zhen Fish Soup has a private menu featuring a myriad of special dishes that include mushroom chicken stew, salted vegetable duck, fermented black soya bean fried beehoon and steamed red grouper with bee hoon. While he learnt the ropes from his mother and uncle, he has also created his own recipes which are now popular among his regular patrons and even some celebrities. In this issue of Gourmet Living, he contributes two of his secret recipes: the salt-baked crab and hua diao wine garlic prawns. I was there to witness the whole cooking process and I must say that Koh is really magnanimous to share his recipes. Coincidentally, I met a kindly old man who stood in front of Koh’s stall one day. He was Koh’s uncle. Koh laughed as he revealed that his uncle still make his secret rounds to check on him till this day. “To make sure I haven’t been lazy and the legacy (the taste of Shi Zhen Fish Soup) continues,” he said.


盐焗蟹

Salt-baked Crabs 贴 士

Tip

许老板建议将活蟹放在冰箱冷冻以 保持蟹肉的质感,螃蟹的脚与身体 在烹煮时候也不易分离脱落。 Uncle Koh recommends freezing the live crabs to maintain the meat texture. Their legs will also not come off easily during cooking.

用料 新鲜螃蟹2只 • 盐大量 作法 1 将螃蟹刷洗干净,用盐腌制半小时。 2 取一个有盖的锅,用大火将螃蟹的背部焗烤10分钟。 3 翻面,继续焗烤8分钟。 4 待凉后可享用。或者,将螃蟹放入冰箱冷藏隔夜以制 成冻蟹。 Ingredients 2 live crabs • generous amounts of salt Method 1 Scrub the crabs clean then marinate with salt for 30 minutes. 2 Using a wok with a lid, bake the crabs on their backs for 10 minutes over high heat. 3 Flip crabs over to bake for 8 minutes. 4 Leave to cool before serving. Alternatively, you can enjoy them cold by refrigerating overnight.

食尚品味 GL 91


食尚品味 GL 102


湿润红萝卜黄梨蛋糕 Moist Carrot Cake with Pineapple   用料A(放碗里拌匀) 中筋面粉256克 苏打粉半茶匙 泡打粉半茶匙 盐半茶匙 肉桂粉1茶匙半

Ingredient A (mixed in a bowl) 256g plain flour 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 1/2 tsp cinnamon powder

用料B(放碗里拌匀) 黄梨240克,去皮切碎 鸡蛋4个 油半杯 糖300克 香草精1茶匙 红萝卜60克,去皮磨碎 核桃碎100克

Ingredient B (mixed in a bowl) 240g pineapple, peeled and chopped finely 4 eggs 1/2 cup oil 300g sugar 1 tsp vanilla extract 60g carrot, peeled and grated 100g chopped walnuts

奶油奶酪糖霜 鱼胶粉2茶匙 清水8茶匙 奶油奶酪225克 含盐牛油55克,室温软化 糖粉150克 香草精1茶匙 柠檬汁1汤匙

Cream Cheese Frosting 2 tsp gelatine powder 8 tsp water 225g cream cheese 55g salted butter, softened at room temperature 150g icing sugar 1 tsp vanilla extract 1 tbsp lemon juice

装饰 核桃适量

Garnish some walnuts

作法 1 预热烤箱至摄氏165度。在9x13寸的烤盘铺上烘焙纸。 2 混匀用料A和用料B。将面糊倒入烤盘里,烘烤40分 钟。取出蛋糕,待完全冷却。 3 将鱼胶粉和清水放在杯子里,放入微波炉加热20秒。放 置一旁冷却。 4 将奶油奶酪和牛油搅拌成柔滑的状态。加入糖粉,搅打 1分钟。加入香草精和柠檬汁翻拌,然后加入鱼胶混合 物翻拌。 5 将奶油奶酪糊放入冰箱冷藏半小时。取出,这时候混合 物应该是比较浓稠的状态,但可用于涂抹蛋糕。 6 将蛋糕对半切开。在底片抹一层奶油奶酪糖霜,叠上另 一片蛋糕。在蛋糕表面涂抹剩余的奶油奶酪糖霜,用核 桃加以装饰。

Method 1 Preheat oven to 165°C. Line a 9x13-inch pan with parchment paper. 2 Combine Ingredient A and B. Pour batter into pan and bake for 40 minutes. Remove the cake and let it cool completely. 3 Mix gelatine powder and water in a cup then microwave for 20 seconds. Leave to cool. 4 Beat cream cheese and butter till creamy. Add icing sugar and beat for a minute. Fold in vanilla extract and lemon juice. Next fold in gelatine mixture. 5 Refrigerate cream cheese mixture for 30 minutes. The mixture should be firm but spreadable on the cake by then. 6 Halve the cake horizontally and spread cream cheese frosting in between. Top with remaining frosting. Decorate with walnuts. 食尚品味 GL 103


About Joyee Lua Joyee Lua was an air stewardess for six years before she resigned when she was expecting her first child. She enjoys baking the most and remembers how her childhood friend’s mum used to teach her to bake. Her love for baking cookies, pies and cakes was largely influenced by her. Apart from books and magazines, YouTube, blogs and Facebook interest groups are where she gets her inspirations and interesting recipes to experiment with.

小熊抱杏仁饼干

(制作30片)

Hugging Bear Cookies (Makes about 30) 用料 低筋面粉150克 粟粉20克 冷藏无盐牛油85克, 切方块 幼糖65克 蛋黄1个(中型) 整颗杏仁或巧克力糖适量

Ingredients 150g cake flour 20g cornflour 85g cold unsalted butter, cubed 65g castor sugar 1 egg yolk (medium) some whole almonds or chocolate candies

作法 1 过筛低筋面粉和粟粉。 2 用电动搅拌器将牛油块和幼糖搅拌至蓬发, 加入蛋黄拌匀。 3 加入粉类混合物,揉成光滑柔软的面团。 4 将面团放在2张烘焙纸之间,擀成均匀的厚 度。冷藏约30分钟。 5 取出面团,利用沾上少许面粉的小熊饼干切 模切割出形状。 6 用牙签刻出眼睛和鼻子。 7 在每只小熊的怀中放入一颗杏仁,扶起两只 胳膊抱紧。 8 移入预热至摄氏170度的烤箱,烘烤约20分钟 至曲奇呈浅褐色。 9 待凉后,就可装入密封罐里。

Method 1 Sift cake flour and cornflour. 2 Cream the butter and castor sugar together with an electric mixer till light and fluffy. Add yolk and mix well. 3 Add flour mixture and combine to form a soft dough. 4 Roll dough out between 2 sheets of parchment paper to even thickness. Refrigerate for about 30 minutes. 5 Remove dough to cut with a slightly floured bear cookie cutter. 6 Make indentations for the eyes and nose using a toothpick. 7 Centre an almond onto each bear, gently folding the arms towards the almond. 8 Bake in preheated oven at 170°C for about 20 minutes till light golden. 9 Cool before storing in an airtight container.

食尚品味 GL 112


食尚品味 GL 113


what’sinstore市场快讯 Lee’s Homemade Chilli Sauce

水手牌面粉抢鲜报 让台湾好物—特级粉心粉(All Purpose Flour, $3.50)、 超级蛋糕粉(Cake Flour, $3.70)、特级强力粉 (Bread Flour, $3.80)及法国面包粉(Baguette Flour, $4)加入你的烘焙小食光中,感受绝佳小麦所带来 的悸动!

The same cili cuka eaten by the Lee family for decades is now bottled by Shermay’s Singapore Fine Food. The sauce with a refreshing tangy flavour is a good match with popiah, kueh pie tee and even keropok. It is made from rice vinegar with extra chilli padi for the added fiery kick! Aside from her grandmother Mrs Lee Chin Koon’s cili cuka recipe, Shermay Lee also offers the classic bak kwa marinade. The sauces are available at Shermay’s cooking school located at Block 43 Jalan Merah Saga #01-76.

特级粉心粉是台湾粉心面粉第一品牌,吸水性高,成 品弹性极佳。超级蛋糕粉是唯一日本规格蛋糕专用面 粉,超强保水性。以加拿大西部一级红春麦研磨而成 的特级强力粉,超高吸水量,绝佳延展性及保湿性。 法国面包粉是加拿大小麦制品,高吸水量,操作性 佳,回软速度慢。 零售:Kitchen Capers • Blk 71 #01-531F Kallang Bahru • 1 Lower Kent Ridge Road, #01-40 One@KentRidge (NUH Medical Center)

全新的天然有机饮料 HIC推出的3种有机冷榨汁成 为本年度新加坡时尚周的指 定饮品。Maqui Jacobs的成 分包括马基莓、酸柑、苹果 及椰水。Kaledashians的成 分包括羽衣甘蓝、苹果、黄瓜及椰水。Stella McCayenne的 成分包括柠檬苹果、番椒及离子水。 4月至5月期间,可以在HIC Marketplace, Millenia Walk, #01103购买。网购网址:http://www.hicjuice.com.sg。每瓶 250毫升,价格为$8。

De Dietrich’s New Showroom Located at Oxley BizHub (65 Ubi Road One, #02-70) is the all-new La Galerie De Dietrich spanning a total of 1,400 ft2. The space houses a sophisticated show kitchen gallery showcasing its latest range of appliances as well as a workshop for its team of chef ambassadors. It now features the latest sleek full combi steam oven and HoriZoneChef TACTILIUM 65cm induction hob which are designed for greater user convenience. 食尚品味 GL 118

雪宝漫步春天 动画电影《冰雪奇缘》里,雪宝奥利弗是女王艾莎用魔 法所创造出的雪人。面包物语从即日起至6月30日推出 雪宝爱春天蛋糕($45)。抹茶酥脆覆盖着表层,再以美 丽的花朵点缀,就像一片奇丽的绿色牧场。可爱又活泼 的雪人舒展整个身心尽情感受春天!切开轻柔的海绵蛋 糕,内里有甜美的香提丽奶油奶酪,大量的水果以及白 巧克力甘那许陪衬。

Buy Laughing Cow And Win Thirty lucky winners stand to bring home $15,000 of cash and prizes when they buy $10 worth of The Laughing Cow products from now till end of May. Participants can partake in the grand lucky draw via SMS, online submission or entry forms. Popular for its convenient and fun packaging as well as its smooth creamy taste, this nutritious snack is a natural source of calcium too.


櫻花蝦丸(熟)

蓝虾

汶莱有机

ORGANIC BLUE SHRIMP 不论生吃抑或煮食, 都能给予脆嫩滑爽!

干貝丸

花枝丸(熟)

龍膽骨丁

龍膽石斑純肉片

龍虎斑涮涮鍋片

龍虎斑全魚

• 落实养殖生物福利计划 • 纯净无污染海水养殖 • 肉质鲜甜细致,带给美妙口感! • 含有丰富氨基酸、锌、镁、钙、 磷等,营养丰富 • 没有使用抗生素、保鲜剂等。 无有害菌,无重金属 • 100%无病毒种虾

也代理各款急冻鲜渔货

高鲜蟹业海鲜贸易公司 HIGH FRESH TRADING PTE LTD 94B Jalan Senang, Singapore 418469 Tel: +65 6442 7966 • Fax: +65 6448 7016 Email: highhigh@singnet.com.sg • Website: www.highfresh.com.sg

海鱺輪切


SINGAPORE 65-67438883 • MALAYSIA 603-87519151

Gourmet Living April May 2015  

Gourmet Living is a bimonthly bilingual food magazine dedicated to food reviews, recipes and the finer things in life. It comprises original...

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