04 May '11, 6am

By @misstamchiak | Singapore Food Blog (Chinese) - JB Ah Meng

By @misstamchiak | Singapore Food Blog (Chinese) - JB Ah Meng

会选择来这间煮炒摊用餐,是因为几个月前和本地著名美食家“食神”司徒国辉(Makansutra KF Seetoh)用餐时,他向我介绍了“新山亚明小橱”。所以两个星期前,我和其他23位好友相约来到芽笼23巷的“新山亚明小橱”(JB Ah Meng)用餐。 开胃菜是脆鱼皮配酸辣腌菜(Deep Fried Fish Skin ,$13中)。炸得香脆的鱼皮,配搭青木瓜和甜辣椒享用,非常可口。 粉皮焖鸡(Stewed Chicken with Liang Fen,$15大)是餐馆的侍应生介绍的。粉皮就躲在肌肉底层,非常家常的一道菜。 不是很多人会欣赏鱼头,因为它肉少、骨却很多。可是,会欣赏鱼头的人就知道这里的肉其实是最好吃的。 这叠香炒鱼头块(Fried Fish Head,$18中)和洋葱、姜、辣椒一起翻炒。慢慢地咀嚼鱼肉,可以闻到锅香。只可惜它咸了一点,不过配饭享用还是不错的。 “三楼米粉”在柔佛新山一带非常出名,几乎天天高朋满座。其实处理“三楼米粉”过程复杂,必须一面炒,一面煎,因此出菜后的样子,看起来有点烧焦,但是吃起来却松软爽口。 这里的“新山三楼米粉”(J.B. San Lou Meehoon,$10大)之所以会显得特别,不仅在于其状形,像是一块印度米粉,而且滋味之好,达到了一流水准,未吃就已经感觉到香味扑鼻。   豆根金针菇(Vegetable with Golden Mushroom,$12中)里有用蚝油一起烹煮的嫩滑豆腐、鱿鱼和香菇,健康又美味。 还没来这里之前,上网做了一点功课。几乎所有来这里用餐的食客都对“地三鲜”(Brinjal Potato with Chilli,$15大)赞不绝口。我不太感吃茄子,不喜欢那软软粘粘的感觉。可是这盘“地三鲜”,茄子和面粉炸得金黄香脆,配上青灯笼椒和密汁,好味道! 腐乳炸花肉(Deep Fried Fermented Bean with Belly Pork,$12大)有点硬,也有点干。如果腐乳的味道可以再浓一点,会更好。 白胡椒螃蟹(White Pepper Crabs,3只$24)在烹调时...

Full article: http://www.misstamchiak.com/2011/05/jb-ah-meng.html

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