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コンディメンツ
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#BCMKR!
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陰陽
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さらにチリパディ、ドーピング!
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お、チョイサム、といったらチャイシン(菜心)と訂正されたのコト
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鹹魚豆芽。#をぢさんってこういうのが好きなんでしょ はい、大好き。
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旨味タプーリ♡
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蒸
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烤
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香り米に鶏スープの相乗効果
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そしてこうなる
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#食べログ的に撮るとこうなる。個人的には蒸の方により本質がある「ような気が」する
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#ディックリー的に撮るとこうなる
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シンガポールだから雞じゃなくて簡体字なのね
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こんぬつわ。
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普段より自炊に親しみ、ときに自社の調理道具で実演販売するための献立を作ったりしていると
「穀氨酸鈉* で味わいのブレを補正している」
とはどのような状態か、の判別は可能になる。
しかしながら、その出来栄えが尊くない、なんてことは「あんまり」ない。
「趣味娯楽な味わい」「高級店」でそうだとあれれ? とるし、自らが使うことはないけれど、気易いお店で、たまに食べるのであれば、ね。
又、一部食通先生がよく仰る「舌がピリピリ」「あと味がくどい」というのは、当該調味料の多寡由来というより、食味をわかりやすく工夫する、誰にとっても「おいしいね」となる最大公約数を狙うべく、塩をどーんと使う一方、その鹹さをマスキングするため、お砂糖も同様ないしそれ以上に用いている状態なんじゃないかしら、と考える次第。
久しぶりのシンガポール、10年ぶりくらいか。
馳名海南雞飯、おマケの鶏スープ、二回もお代わりしちゃったぜ!
ああ堪能堪能と、お行儀悪く膨れた腹を撫でそうになるのを、鋼鐡の意志で抑制しない、事もない。
尚、具体的な御菜の詳細は、別掲の写真ないし、写真のコメント欄に当たって頂きたい。
*ggrks