Saturday, 26 September 2015

进步



小时候不爱葱的怪味道,虽不致于要从菜里把葱都挑出才肯吃饭,但每当祖母或母亲煮了粥,问:谁的要加葱和香菜啊?我会在第一时间站出来嚷:我不要!

近年却迷上了葱。你说奇怪不奇怪?

不久前学会了做葱油鸡。步骤非常简单。第一次做这道家庭菜的时候,父亲便说好吃,让我很有成就感。今天在切葱时,母亲也赞葱花切得细腻。看来凡事只要多学多做必定会进步。

葱油鸡腿

鸡腿2支,去骨 
葱花40克 
姜丝少许 
麻油2大匙 

调味 
盐半茶匙 
酒半大匙 

鸡腿用盐及酒抹过,醃上半一时。 

醃过的鸡腿放在碟中上锅用大火蒸熟 (须待锅中的水沸滚后才放进蒸),约5分钟。熄火后别急着翻开盖子,让它焖10分钟再取出。每支剁成 2 公分宽大小放在碟中。 

把葱花、姜丝放进小碗内,洒上少许盐巴,然后撒盖在已熟的鸡腿上面。 

在炒锅内烧热2大匙麻油至沸滚后,马上淋到鸡腿上,使葱姜烫发出香气即好。


Thursday, 24 September 2015

50 SHADES OF GREY

The haze is back, and with a vengeance too.  I'm all teary eyed.


PSI: 260.  Will it breach 400 like it did back in 2013?

It's a holiday and I'm keen to have my parents to try out the still fairly new London Fat Duck.  This morning they took one look outside the window and needed no convincing to remain indoors.  So I strapped on my mask and ventured alone into the smog.  



The restaurant opened at 11AM.  I waddled in at 11:05AM to find the place packed, and a gaggle waiting to be let it.  Despite the bustle, the service was pretty decent.  I managed to place my order for takeaway at 11:11, picked it up at 11:41 and arrived home at 12PM sharp.   Mission accomplished.

It was exceptionally tasty London Roast Duck Noodle (S$7.80) and crackling on the Pork Belly (S$13.80) was to die for.  Well worth the dive into the haze earlier on.