Tag Archives: crispy

Crystal Jade Golden Palace @ Paragon

Crispy Peking duck skin pancakes

My mum was visiting us in Singapore recently and it coincided with my parents 45th anniversary. With dad not being able to come because of his work schedule (boooo), we took mum out to celebrate at Crystal Jade Golden Palace.

We’d been here several times before and always loved it but for some reason it was this time I seemed to really notice just how good this place is.

Perhaps it was because we ordered our usual favourite dishes – Peking duck and roast pork – and that simply gives the opportunity to compare. I’m not saying other places we’ve been to were at all bad, just that Crystal Jade was really very very good.

The Peking duck was presented to us whole before it was taken to a side table for the skin to be deftly sliced off in impressively uniform rectangles, then served to us in delicate, thin handmade floury crepes, with a slice of spring onion and cucumber and a smear (that doesn’t sound too appetising but I really can’t think of a better description) of hoisin sauce. I’ve raved about how much I love this dish before and this evening it just seemed so wonderfully delicious and light I wished they never ran out – I could have just carried on eating them all night.

We asked for the second course of the Peking duck – where the duck meat from the whole duck is cooked with noodles – to use rice noodles instead of the usual flour noodles, and again, this was just spectacular. Served with a drizzle of vinegar to cut through the richness of the duck, this was another dish where I would go back to the restaurant and just order this one dish.

Perfect three layer Chinese roast pork

Of course there had to be space for the roast pork. Similar to other restaurants, it comes as a square of three layer pork (crispy skin, thin layer of tender fat and meat) and they must have really selected the best quality pork where the fat was nicely layered so it left the meat juicy and tasty, while maintaining that all-important crispy skin. Dipped into the hot mustard that was dotted on the plate each mouthful was a delight of porky goodness.

Just go prepared with some warm clothes – it’s so cold there the restaurant offers patrons blankets !

Crystal Jade Golden Palace
290 Orchard Road
#05-22 The Paragon
Tel: 6734 6866

Open:
Mon-Fri 11.30a, – 3.00pm, 6.00pm – 11.00pm
Sat:  11.00am – 3.00pm, 6.00pm – 11.00pm
Sun and public holidays:  10.30am – 3.00pm, 6.00pm – 11.00pm


smoked salmon quiche with crispy potato crust

Following on with my obsession with potato rosti, and with 4 potatoes and smoked salmon in the fridge, I found a terrific way of incorporating the two to make a delicious smoked salmon quiche on a crispy potato base.  Takes a while from start to finish, maybe 2 hours, but well worth it for the very creamy result.  Good as leftovers for lunch the next day, too.

Ingredients

  • 3 1/4 cups grated, cooked potato
  • 2 tablespoons melted butter, plus 1 tablespoon whole butter
  • 1 tablespoon Essence, recipe follows
  • 1/4 cup finely grated Parmesan
  • 1 medium leek, halved and thinly sliced, about 1 cup
  • 1/2 teaspoon minced garlic
  • 4 ounces cream cheese, at room temperature
  • 2 teaspoons fresh lemon juice
  • 3 eggs
  • 1 cup heavy cream
  • 6 ounces smoked salmon
  • 2 tablespoons chopped fresh dill
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 200 degrees C. Lightly grease a 9-inch deep-dish glass pie plate.

In a bowl, combine the potatoes, 1 tablespoon of the melted butter and Essence, and toss to combine. Add the Parmesan and toss to combine. Press the potato mixture into the prepared pie plate, spreading to evenly cover the bottom and up the sides. Bake until the potatoes are golden brown, 25 to 30 minutes. Remove from the oven and cool on a wire rack.

Reduce the oven to 180 degrees C.

Pour the remaining tablespoon of butter into a small skillet over medium heat. Add the leeks and saute until softened, about 4 minutes. Add the garlic and cook for 30 seconds. Remove from the heat.

Place the cream cheese in a large bowl and using a wooden spoon, stir in the leeks and lemon juice. Add the eggs, 1 at a time, stirring just until combined. Add the cream, salmon, dill, salt, and pepper and mix well.

Pour the cream cheese-salmon mixture into the cooled potato crust and bake for about 30 minutes, until golden and the batter is set. Cool quiche for 20 minutes before serving. Serve warm or chilled.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.