Marché Restaurant

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Marché Restaurant
Vivo City, Singapore

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Marché 
chain of worldwide restaurants is a firm under the Movenpick umbrella.
“Mövenpick is a Swiss group of companies with global presence.
Its core competency lies in the hospitality business, with a focus on gastronomy, hotels, wine
and premium branded products.
Mövenpick is structured as a holding company, with four independently operating business units:
Mövenpick Hotels & Resorts,
Marché International & Mövenpick Restaurants, 
Mövenpick Wine
and Mövenpick Fine Foods.
Mövenpick is present in Europe, the Middle East, Africa, Asia and North America”. 
(for more of Movenpick click below link🙂
http://www.moevenpick.com/moevenpick-gruppe/?lang=en
Back to Marché.
Singapore alone, it has 6 branches to satisfy discriminating palates.
Single entry-single exit.
Coming in you’ll be asked number of guests, sort of credit cards are issued-one(1) per.
Still fresh in my old brain (but not that old really) remembering the days when they were
still issuing a time-record sort of form to where your orders of food, dessert and drinks 
from different and varied stalls inside were written. Egress point, all were computed.
Now plastic cards.  
Mentioned varieties: from pizza to “rosti” (that boiled & julienned potatoes, creamed-fried)
to seafood, steaks (choiced pork and beef cuts), “satay” to drinks of your fancy.
Indonesian, Malaysian, Indian and Singaporean cuisines dominate the area.Before ingress, had to consume the Lemon Juice I scored at Sentosa.

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Mid-day, need not eat a lot “sleepiness” sets in when my tummy is over-filled.
Who can resist this temptation…

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Their salad bar.
For S$6.50 I got the medium plate (small S$5.00 and large S$9.50)
From above prices, you’ll have idea on their pricing scheme.
Just once, no leftover no take-out, get whatever your plate can “carry”.
I focused on this…

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…plus red cabbage, lots of romaine, tomatoes and cucumber.
Drizzled with olive oil-lemon juice-yellow mustard-vinegar vinaigrette, done.
2 slices of 3-cheese tomatoes’ topped pizza, am full.
Opsss there goes my yawning.
D300 back to bag.
Sleepy now.
Anyways, just try any of the 6 sites of Marché, you’ll get a good spelling of the place.
Excellent service. “Enticing to get all” ambiance. Re price?
Common, riding in a Lexus doesn’t give you the price for MInica.
Details, click here: http://www.marche-restaurants.com/en

Singapore = leadership, discipline, system, cleanliness = progress.

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Salted Egg Shrimps

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 salted egg shrimps

“SALTED EGG SHRIMPS ”
(DEEP FRIED SHRIMPS FURTHER COOKED IN MASHED SALTED EGGS)
A bit pricey innovation of this Chinese “special occasion recipe”.
Remembering relatives who make sure this short order is included during birthdays, baptism, graduation etc. in our fave Oriental habitué.
Celebrating birthday of my son, Pastor Janssen, here in Singapore, family thought of having this along with other preps. Everybody, alternately, chipped-in a little action to complete the cooking processes of the home prepared line up. Quite simple dish but the enjoyment of de-scaling shrimps, while reminiscing sweet “memoires” with each other, adds to satiety.
Saltiness of the mashed yolk complements the bit sweet-mild sea water taste profile of shrimp meat.
Pouring in finely chopped “labuyo” (bird’s eye chilies) finishes off flavour roundedness.
Salted Egg Shrimps
 
Print
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 kilo medium shrimps, cleaned, long antennae cut, pointed tip of rostrum cut, marinated in 1 liter of either 7-up or Sprite
  • 20 pieces salted eggs yolk-mashed
  • 10 pieces yolk of hard boiled eggs -mashed
  • 350 ml. soya or palm oil for deep frying
  • 6 cloves crushed fresh garlic
  • 1 small white onion bulb-minced
  • 8 pieces finely chopped “labuyo”
  • 2 grams salt
  • 4 grams ground black pepper
  • 10 ml. soy sauce
  • 10 grams brown sugar
Instructions
  1. Heat oil. Deep fry shrimps until scales turn bright orange-red. Scoop out shrimps and set aside. Pour onto another container used oil.
  2. Set in wok unto stove. Pour in about 1 cup of used oil. Heat.
  3. Lightly brown garlic, add in onion and “labuyo” tumble a bit then pour in the mashed yolks of salted and hard boiled eggs. Toss consistently for 5 minutes.
  4. Add salt, pepper, soy sauce and brown sugar. Give more active tossing and tumbling for another 3 minutes.
  5. Pour in shrimps and continuously toss and tumble for 5-8 minutes. Be very careful to turn shrimps as they may break. Suggest, don’t individually turn the shrimps when tossing or tumbling but, instead, scoop the egg yolk emulsion with shrimp by the top and turn upside down. This way, emulsion serves as protection and coat-buffer for shrimps. Add in few drizzles used oil if need be.
  6. DONE. Garnish. Serve.
Notes
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

Mirepoix Stuffed Squid

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baked squid

MIREPOIX STUFFED BAKED SQUID
(DICED VEGGIES STUFFED SQUID COOKED DIFFERENTLY)
Mirepoix (French, pronounced “mi-pwah”)
is a food flavoring base consisting of diced carrots, onion and celery. The mixture is utilized in soups, sauces, gravies, stocks and stews.
Variations vary from country to country.
For some, onions are sautéd before incorporation, others add garlic while some make use of oregano.
Similar, is the “holy trinity” of Cajun cuisine where, instead of carrots, bell peppers are used.
Another option for the “health conscious”.
Mirepoix Stuffed Squid
 
Print
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
  • 1 fully cleaned squid (“Pusit Lumot” or dark large bigfin reef squid) ink sac and pen (the hard plastic at its back) removed.
  • Head/tentacles separated from body. Set aside.
  • 1 carrot minced
  • 4 pieces celery stalks, finely sliced
  • 1 large white onion, minced
  • ¼ butter further cut into 3 pieces
  • 5 grams salt
  • 3 grams ground black pepper
  • EVOO (Extra Virgin Olive Oil)
Instructions
  1. See procedures below.
Notes
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
PROCEDURES:

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1.    Blend and tumble well carrots, onion and celery. Season with salt and pepper. Divide into 3 Mirepoix mixture.
2.    Sprinkle salt and pepper plus drizzle of EVOO inside squid body and towards tail end put in 1 piece butter and 1 part of
Mirepoix mixture. Put in some pushing to stuff well the bottom part.
3.    Put in another piece of butter and, again, 1 part of mixture. Little push needed.
4.    Lastly, the 1 piece butter and the mixture. Push harder this time to tighten stuffing.

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5.    With little piece of foil wrap the top part of stuffed squid to prevent leak out of stuffing and juices during cooking.
6.    Lay unto table your rectangularly cut foil. Put stuffed squid in the middle. Lay beside body the head/tentacles.
Sprinkle salt and pepper and drizzle with EVOO. Wrap well securing and folding all sides to prevent leaks.
Put in middle of range pan.
7.    Set temp to 350deg.F (176deg.Celsius). Pop in pan and bake for 45 minutes.
8.    After 45 minutes withdraw pan. Open foil. With squid’s back side up drizzle with EVOO. With open foil,
wedge in again unto oven and continue this last stage of cooking for 15 minutes.
Listen to “seemingly frying” state inside oven.
9.    DONE. Witness the smiles in your loved ones faces.

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“Lechon” Pork Chop

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“LECHON” PORK CHOP
(SPICES AND HERBS MARINATED PORK CHOP OVEN ROASTED-LECHON  TYPE)
Usually done with whole pig carcass or belly,
pork cut-marinade blend-cooking medium are herein innovated.
Pork Chop is a cut of pig meat perpendicular to the spine.
It may be a cut from:
shoulder part or blade chop,
rib part or rib pork chop,
mid part of the loin or top loin chop
and the boneless pork loin part which stretches from shoulder to hip.
Off-bone, you may opt for: pork loin fillet or sirloin cuts.
Here, I utilized the rib part…bone-in…skin-on.
Two hours and a half of cooking while turning to 5 sides every 15 minutes
plus the marinade mix introduced keep this meat, despite long cooking,
moist-tender-flavorful and crispy.

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“Lechon” Pork Chop
Prep time Cook time Total time
3 hours 2 hours 40 mins. 5 hours 40 mins.

Makes/Serves: 6

Cooking medium: electric or gas range oven, ice pick for pricking flesh, wire rack to where pork chop will rest while being roasted, shallow range pan to hold tap water and wire rack during roasting, blender, spices & herbs mixing bowl, stainless steel marinating bowl, fine sieve or sifter, lots of paper towel

Special instruction(s): this cooking method entails active monitoring

NOTE: Don’t mind the mess. Deal with them later after you partake this excitingly-wonderful prep

Ingredients
    • MEAT:
    • 1.5 to 2 kilos 1-piece bone-in, skin-on, pork chop, fully cleaned and rinsed.
    • MARINADE MIX:
    • 50 ml. any spirit (white wine, gin, vodka or rum). This will moisten up the meat while being cooked.
    • 15 ml. soy sauce (any)
    • 30 ml. pineapple juice.
    • 6 cloves peeled fresh garlic
    • 3 grams star anise
    • 2 grams dried bay leaves
    • 5 grams salt (any)
    • 2 grams brown sugar
    • 2 grams ground black pepper
    • 2 grams paprika powder
    • OPTIONAL: 2 grams MSG
    • 4 grams chili powder
    • 2 grams paprika powder
    • OPTIONAL: 2 grams MSG
    • 4 grams chili powder
    • NOTE:
    • Chili powder is different from chili pepper powder. Chili pepper powder is the powder form of particular chili specie you desire

 

PROCEDURES:
  1. Pour all marinade mix ingredients unto bowl. Toss a bit, Blenderize to very liquid consistency.
  2. With another bowl underneath, pass unto sieve blenderized marinade mix. Using spoon press down leftover solids clinging to sieve into below container. Set aside both liquid marinade mix and the still semi-solids left in sieve.
  3. Summon pork chop and prick the inside of lean (not the skin) with ice pick.
  4. Pour liquid marinade unto ALL sides and parts of meat except the skin. A little massaging of the lean part will make it absorb the flavored marinade. There will be marinade drippings in bottom of bowl. Just collect, pour again, keep massaging, pour, re-pour for about 4 times. This ensures full flavor penetration.
  5. Get the left over solids or semi-solids from sieve and rub unto ALL parts (except the skin). Refrigerate for 2-3 hours.
  6. Set range temp to 250deg.F (121deg. Celsius). Put your marinated pork-skin down-unto wire rack. If meat can’t stand by itself…be a McGyver. Put rack on top of shallow pan with 1/8 tap water on it. Aside form easier clean-up, this water steams up and coats meat while cooking. Add if needed.
  7. Wipe skin of meat thoroughly with paper towels. It must be initially heated on VERY DRY state.
  8. Pop unto oven and slow roast for 2.5 hours (150 minutes) in this temp. Except for skin side, there will be 5 sides of the meat. EXCEPT THE SKIN SIDE, put on top each of this 5-sides every 15 minutes. This will ensure even cooking. Repeat for 2nd time. This system will give a COOK TIME OF 150 minutes.
  9. When done, increase temp to 350deg.F (176deg. Celsius). Arrange meat so that skin side is UP. Then finish off this skin-crackling stage for just 10 minutes.
  10. You’re DONE. Enjoy with family.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
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