分享:An Evening at Brotzeit
一直爱尝新,尤其是世界各地美食的我们,没理由不会对德国美食感好奇。
虽然新加坡不少地方售卖德国美食,不过我们还是选择了有点口碑,而且位于怡丰城的 Brotzeit 德国餐厅尝试。
与海洋为邻,傍晚时分在 al fesco 特区欣赏日落最后的余温之际,闻一闻夹带着少许海风咸的空气,再喝一口德国胜釀的啤酒,不愧是享受之极。

不过,由于Munkey和我不爱啤酒的苦涩,只爱烈酒和鸡尾酒的甜腻,所以并没有点啤酒喝。只点了 lemon 和 cranberry juice。

这盘 Käsespätzle (Bavarian specialty made of homemade spätzle with assorted melted cheeses,$19.50 )是德国经典美食,属于一种德国芝士蛋面,一般只配搭洋葱。不同的地区,煮法和配料也不太一样。
我们点选的是最简单的烹调法,配合了浓郁的芝士。上面深色的卷须就是炸洋葱,甜甜的,很可口。
See wikipedia

当然不能少了当天的主角 Würstelplatte “香肠” (authentic sausage platter with spicy chicken sausage, lamb sausage, mini pork cheese sausages, weisswurst sausage and garlic sausage with sauerkraut and mustard,$32.50)。白色的是鸡肉,其他的就“傻傻分不清楚”了。
sauerkraut是一种吃德国餐必见的酸白菜 (braised white German cabbage)。这家Brotzeit的酸白菜比别家的切得更幼细,也更酸。

蘸酱,左边的是甜芥末、中间的是辣椒酱(迎合亚洲人口味)、还有就是德国甜芥末(我最喜欢这个)。
原本还想尝试经典甜品 Kaiserschmarren(shredded pancake with rum and raisins served with plum sauce on the side,$12.50),可是太饱,只好作罢。
下次再光顾时,我要吃他家的德国猪脚!
Brotzeit | German Bier Bar & Restaurant
VivoCity, 1 HarbourFront Walk,
#01-149/151
Singapore 098585
Tel: (65) 6272 8815
Fax: (65) 6272 8842
Email: info@brotzeit1516.com
Recipe for Kässpätzle:
Allgäuer Kässpätzle
You need
For the dough:
350 g flour
1 tsp salt
7 eggs
a couple of drops of water
Additionally you’ll need:
300g of freshly grated Emmentaler cheese
5 sp of butter
freshly ground black pepper
125 ml broth (meat/veg, whatever you like)
400g onion
chives
Pre-heat oven to 200 degrees (gas oven on “3″)
To make:
Mix all ingredients for the dough untill very smooth and small bubbles start forming in the dough. Boil the water, make the spätzle(you know how to, I assume). Fat out an ovenform using some of the butter. Put a layer of spätzle into the form(depending on how deep the form, try aiming for three layers), cover with a third of the cheese, grind some pepper over it, ad a third of the broth. Continue untill all three layers are done. The top layer should be covered in cheese. Bake the spätzle untill the cheese is completely molten. Fry the onions in a pan using the remaining butter untill they turn dark in colour, but aren’t crispy yet (golden-brown). Chop the chives. Take out the spätzle, top the spätzle with the onions(including the butter) and sprinkle with chives.
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