Friday, November 7, 2014

Osmanthus Chiffon Cake


I like scent of osmanthus(桂花),and after some research, it's good for high blood pressure patient. So again, I modified my staple chiffon cake recipe and make it. Another successful work!

It has light tea colour and light osmanthus aroma. And what surprised me is that both my mom and hubby like it. Happy!


Ingredients:
3 egg yolks
18-20g sugar
30g oil
50g water
1/2 tsp dried osmanthus flower
55g self raising flour

3 egg white
40g sugar
A few drops of lemon juice or cream of tartar

Method:
1. Blend dried lavender with water(to get the aroma). Set aside.
2. Whisk egg yolks with 18g sugar till sugar dissolved.
3. Add oil , mix well and add osmanthus water mixture. Stir well.
4. Fold flour.
5. In another bowl, Whisk egg white with lemon juice till soft peak.
6. Add sugar in three parts till stiff peak.
7. Pour mixture to cake tin and bake at 180 degree for 35 min.
8. Remove from oven and turn over to cool.
9. Remove from mold and ready to serve.

Wednesday, November 5, 2014

Hairy Crabs Feast at Taste Paradise and Paradise Pavillion

一年一度的大闸蟹季节又到了。爱吃蟹的我当然不会错过。我很庆幸可以尝到乐天集团的Taste Paradise和 Paradise Pavillion在10月1日至11月30日特别推出的大闸蟹套餐。我准备好食指大动了!

这里所选用的大闸蟹都来自中国阳澄湖,据说蟹膏更饱满,肉质更鲜甜美味。Taste Paradise和 Paradise Pavillion的厨师分别发挥创意,设计不同的大闸蟹套餐,让食客可以在两家餐馆品尝到不同的大闸蟹料理。


这里分别为你介绍两家餐馆的主打料理,让你知道今年大闸蟹套餐的特色。


Paradise Pavillion推出的前菜:水晶大闸蟹粉拌梅酒手撕龙虾(combination of Hairy Crab Roe and Fresh Meat Jelly and Shredded Lobster Meat with Plum Wine)。用蟹膏和蟹肉制成的果冻,带有微微的药材味,很爽口。旁边的酸甜龙虾沙拉同样提升其清爽度,很醒胃。


Taste Paradise的套餐前菜:蟹粉汉堡拼烧汁带子(Parma Ham Mantou Slider served with Hairy Crab Roe, accompanied with Pan-seared scallops with Teriyaki sauce)。汉堡般的馒头放在满满蟹膏和蟹肉煮成的酱汁上,感觉像在吃沾满辣椒螃蟹的馒头,很有满足感。带子扮演了提升鲜味的作用。


Paradise Pavillion的主打汤:大闸蟹粉石锅鲍翅(Braised Superior Shark's Fin with Hairy Crab Roe accompanied with Spring Roll served in Japanese Stone Pot)。如果你喜欢吃鱼翅,你会觉得这锅汤超有满足感的。用蟹膏煮的羹汤,也提升了鲜甜味。香脆的春卷条,像油条一样吸附汤汁,让食客可以沾着吃。


Taste Paradise的主打汤:清炖蟹粉鸡豆花(Chicken and Egg White Beancurd topped with Hairy Crab Roe)。这汤是现煮现呈,所以需要等15-20分钟。蛋白豆花配蟹粉清鸡汤,很清淡也很暖胃,有解腻作用。


吃大闸蟹时间到!如果觉得吃蟹很累人,或不想自己动手,可假手于熟练的服务员,让她代劳,吃蟹就可变得很轻松。


光是看服务员的手法,也是一种享受,更是一门学问。


附着在蟹壳上的是满满的蟹膏,不要浪费这些精华!


把肺和脏物去干净,就可放心的吃饱满的蟹肉。


连蟹脚的肉,都帮你处理好,只要吸一吸,就可轻松把肉吃进肚里。螃蟹属寒,记得吃蟹后喝暖胃的姜茶。


甜品之前,先来个面食。Paradise Pavillion的大闸蟹粉珍菌炒年糕(Sautéed Rice Cake with Hairy Crab Roe and Wild Mushroom), 让人很有饱足感。


甜品来了!Taste Paradise的桂花椰香奶冻(Chilled Osmanthus Jelly served with Coconut Ice Cream and Milk),是一款中西合璧的甜品。椰香雪糕配桂花果冻,清爽又解腻。


Paradise Pavillion的雪蛤马蹄露拼柚子蛋糕(Combination of Hashima with Water Chestnut and Pomelo Cheesecake), 同样清爽。尤其喜欢带有柠檬清香的乳酪蛋糕。

Taste Paradise推出的六道菜套餐,每人$138++(至少2人享用),如果你有ANZ,OCBC和PGR信用卡,每人只需付$108++。

Paradise Pavilion推出的两套六道菜套餐,每人$128++和$168++(至少2人享用),如果你有ANZ,OCBC和PGR信用卡,每人只需付$98++或$138++。

此外,Paradise Pavilion也可单点大闸蟹佳肴。清蒸或盐焗大闸蟹,每只$68和$98++。

大闸蟹季节只到11月底,所以记得趁早预约:
Taste Paradise, #04-07 ION Orchard. Tel: 65099660.
Paradise Pavilion, #02-01 Marina Bay Financial Centre, Ground Plaza. Tel: 65099308.