早安~出國癮該怎麼解?
一起跟亞洲富豪瘋遊新加坡,來趟足不出戶的偽出國!
#今天來讀紐約時報
✈️It took over a dozen visits to Singapore for me to fall in love with it. But when I did, I fell hard. As a teenager living in Jakarta, Indonesia — just under two hours away by direct flight — I looked at Singapore’s shiny veneer and dismissed the whole place as shallow and materialistic. It was one big shopping mall, I thought, with too many rules and not enough character. But then, as I kept going back, I intentionally squashed my preconceptions and I started noticing other things. I quickly realized how much I had been missing.
去了新加坡十幾次,我才終於愛上它,然而一旦愛上就是深愛。少年時代生活在印度尼西亞雅加達時(從那裡直飛新加坡只需不到兩小時),新加坡在我眼裡只有光鮮亮麗的外表,我認為這就是個膚淺且物質的地方。它就是個大商場,我想,規矩太多,個性不足。但後來,隨著我不斷回到那裡,我有意摒除成見,開始注意到其他東西。很快我就意識到自己錯過了太多。
🌆And now, like anyone else who has had the pleasure of digging into a plate of chili crab or spending a balmy afternoon watching container ships float just off shore, I miss it. Thankfully, with a little work in the kitchen, a handful of books and some time in front of the TV, there are ways to make you feel like you are in the Lion City for a night.
而如今,就像任何對著一盤香辣蟹埋頭大快朵頤,或是在暖和的下午看著集裝箱貨船駛離口岸的人一樣,我懷念那裡的生活。幸運的是,只要在廚房裡忙活一陣,讀幾本書,再花點時間看看電視,總有辦法能讓你感覺自己在獅城度過了一個晚上。
🍴Be your own hawker
做自己的小販
OK, OK; we’re not going to claim you can recreate generations of gastronomical knowledge by following a recipe. But it is possible to at least channel the culinary spirit of a city where people pledge their loyalty to hawker stalls selling chicken rice and bak kut teh (a revitalizing pork-rib soup) the way that others might to sports teams. For something relatively simple, New York Times Cooking recommends mee goreng, or fried noodles. If you’re feeling ambitious, there’s this braised duck. Be warned: just reading the recipe will have you salivating.
好吧,好吧;我們不是說你可以靠學習食譜來重現幾代人累積的美食知識。但至少你可能找到這座城市的烹飪精神,這裡人們對雞肉飯和肉骨茶(讓人恢復元氣的豬肋排湯)小攤的忠誠,就和其他地方的人可能對球隊才會有的忠誠一樣。在做法相對簡單的食物中,《紐約時報》烹飪版推薦炒麵。如果你覺得技癢,還可以做這道紅燒鴨。但要注意的是:光是看食譜就會讓你垂涎三尺。
還可以怎麼滿足偽出國的慾望呢?
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原文連結請看留言
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#告訴我✍🏻「 你知道的新加坡美食 」
就送你【新加坡旅遊單字包】!
#肉骨茶超經典
#海南雞飯必吃
#囉惹清爽開胃
同時也有10000部Youtube影片,追蹤數超過2,910的網紅コバにゃんチャンネル,也在其Youtube影片中提到,...
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[檳城] 新加坡米其林一星福建餐厅──莆田终于开进槟城,即开设在葛尼百乐宫6楼。来自新加坡的福建味道攻进以福建人为多数的槟城,在擦出火花前也要对自家味道有绝对信心。不过,他们家的美食真的值得一尝,那新鲜又有点熟悉的福建味道,果然不同凡响。更多詳情在 https://bit.ly/2pVzMCG
[Penang] A Michelin One-starred restaurant -- Putien has finally opened its doors to Penang, which you can now find it at 6th Floor Gurney Paragon. A foreign Hokkien restaurant comes to Penang where Hokkien is the majority. A rather ambitious venture. However, they didn't let us down, as the taste of the dishes were interestingly familiar but with a different twist. More detail at https://bit.ly/2J8WvTE
在菜色中会发现来自香醋的酸味,就算咸味也是充满香料味道的咸香,比较偏向中国福建的菜色。不过,爱酸辣的槟城人也可以加他们家的辣妈特制辣椒,味道跟我们的三拜峇拉煎有像,但就更辣更酸,一加辣妈,菜色突然也精彩起来。
You will find sourness from the vinegar or saltiness from the infused spices in the dishes that are common to the Chinese flavour. If you would like to spice up the dishes, there is Putien's signature spice Mum chilli sauce to do the job, a taste similar to our Sambal Belacan, but much more sour and spicy, which enhances the taste of the dishes to a bolder character.
最重要的是,他们在开店前就先把员工送去培训,以确保菜色的品质及味道经得起时间的参验,所以我们肯定会回来再试试其他菜色,再赴一趟福建味蕾之旅。
Most importantly they had sent their Penang's kitchen staffs for training prior to their grand opening in Penang, to ensure the consistency of the quality and taste of the dishes, so we will surely come back again to try out more.
菜色附上餐厅餐牌的注解,方便读者了解菜色。
The description of the dishes is originally from their menu for your easy reference.
Putien, Gurney Paragon Penang
Address: 6th Floor, Gurney Paragon, 163-D, Persiaran Gurney, George Town, 10250 George Town, Pulau Pinang
Contact: 04-2260828
Business Hours: Lunch 11.30am - 3.30pm, Dinner 5.30pm - 10pm daily.
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