When we walked into the Ozone coffee roasters in Hackney, I fell in love with it right away! It's spacious, bright, and airy, boasts a delicious coffee and brunch menu - loved the smoked fish kedgeree and the Chalk stream trout pastrami 😍 If you saw my Instagram stories from that day, you would see that it's also super dog-friendly! 🐶 (the stories can be found in the /𝚕𝚘𝚗𝚍𝚘𝚗 cafés/ highlights) ⁡ It was the perfect break between our visits to the Columbia road flower market 💐 and Broadway market 📚 ⁡ ⁡ ⁡📍@ozonecoffeeuk (Emma St) 🇬🇧 #xeriazlondon 📷 #xfilm𓊘 #olympusom1 🎞 #fujicolorindustrial100 #fujicolor業務用100 🏷 developed and scanned by @filmdev ☕️ #x𖠚

/英國早餐吃什麼/ Kedgeree 傳統英式燻魚飯   說到英國的早餐，你最先想到什麼呢？  許多人應該是最先聯想到一大盤培根、燉豆、荷包蛋跟香腸組成的經典英式大早餐吧？  今天來跟大家介紹另一道比較復古的英式早餐：Kedgeree 英式燻魚飯🐟  Kedgeree是一種用燻魚、米飯、香料跟水煮蛋做成的飯料理。起源於英國殖民印度時期。我覺得這道菜當做早餐非常好吃，健康營養還有炒飯的錯覺（英國版鹹魚炒飯？😂）  Kedgeree的前身是印度菜Khichdi，這是一道加入扁豆跟米飯燉煮的家常料理（類似印度的粥？）。當時剛開始接觸到印度料理的英國人把這道菜加入其他食材，降低香料比例，進而創造出Kedgeree這道“新式”料理。  Kedgeree一開始先流行在英國駐印度家庭，之後在維多利亞時期與愛德華時期漸漸普及於英國本土。這道菜可冷食可熱食，可以使用高級的魚類也可以幫忙解決剩菜（例如使用剩飯製作）。  不過最常見的還是被當作中上層階級家庭的早餐（有興趣的人可以仔細看一下英國電視劇《唐頓莊園》，裡面的家廚就有做過這道菜）甚至還變成宮廷料理，女王前御廚Darren McGrady就曾公開kedgeree是他很常煮給皇室的料之一。  /為什麼kedgeree要加燻魚/  Kedgeree的前身Khichdi有點類似印度版的粥，加入香料、扁豆跟米飯熬煮而成。而Kedgeree最主要的差別在於加入了燻魚。  海鮮在以前是常見的英國早餐菜色，有錢人的早餐可以吃到牡蠣、龍蝦、比目魚、鯖魚、鱈魚等等新鮮海鮮。但新鮮海鮮不是人人吃的起，魚貨供應量也不是一年四季都很穩定，這時候較容易保存的鹽漬、煙燻海鮮（例如燻魚）就成為方便又美味的選項。所以Kedgeree被英國人加入燻魚也就不這麼讓人感到意外了。  至於要加入什麼樣的燻魚呢？翻了幾個不同年代的食譜，大部分都推薦使用煙燻haddock黑線鱈。如果你在英國超市裡看到被染成黃色的燻魚，通常就是smoked haddock。染成黃色的原因是要仿效古法煙燻時魚肉呈現淡淡泛黃，但工業化大量生產的燻魚就改成用染的再加上一些煙燻的風味。  講究一點的人會去找專業的魚販購買沒有染色的天然燻魚。但如果沒時間想求方便，超市的燻魚也不會太難吃。  /不同種類的Kedgeree/  Kedgeree被許多英國人視為是“traditional English breakfasts”。這種的所謂的“傳統”早餐有他的地位，但不一定跟從前一樣有這麼多人在吃。工業化之後的英國（或世界各地），更多人吃的是“現代的早餐”（breakfasts for moderns），也就是健康穀片、牛奶等快速方便又兼顧營養價值的食品。  雖然Kedgeree嚴格說起來並不難做，但上班族分秒必爭的早晨，比起方便的吐司麵包，需要開火烹煮的Kedgeree就漸漸的不再出現在早餐餐桌上。  另一個值得之後深入研究的點是，我很少在英國餐廳裡看到有在販售Kedgeree。大部分的早餐店還是以英式大早餐為主，有些還會加上義大利麵、漢堡等選項（這些應該都算是breakfasts for moderns？）。倒是Kedgeree就比較少見。  所以要吃到Kedgeree，最快的方式還是自己洗手作羹湯。  Kedgeree的做法並不困難，根據我的觀察，有的Kedgeree看起來是乾鬆像是炒飯的狀態（大部分大眾食譜），有的是濕潤濃郁像是燉飯的樣子（例如女王御廚版本）。  我覺得兩種各有各的美味，不過乾鬆版本更適合懶人。其實就把它想成是一種英式咖哩炒飯，這樣的煮飯邏輯應該就很好理解了。另外有些食譜會使用牛奶，有些食譜不加任何香料，可見Kedgeree的變化型是很有彈性的，只要基本三大元素 燻魚、米飯跟水煮蛋都有存在，應該就可以稱之為Kedgeree。  我這邊提供給大家一個比較現代的食譜，另外也會收錄一兩個古法食譜，大家可以參考看看（食譜往左滑就有囉！）  希望大家喜歡這次的英國傳統食物的分享，歡迎轉貼、發問與分享，也可以敲碗更多食譜分享喔！     #kedgeree #ukfoodie #smokedhaddock #smokedfish #traditionalbritishfood #breakfast #victorianfood #傳統英國早餐 #英國早餐 #英國飲食 #燻魚 #魚類料理 #魚料理 #咖喱 #早餐 #水煮蛋 #早餐食譜 #飲食文化 #食物歷史 #英國食物 #餐桌風景 #食物攝影 #簡單料理

“An Ode to Late Mamak Suppers” is the theme for the second takeaway menu by the @mustardseed_sg. Chef-owner @mkthehansum shared in a note attached to my bagged meal that he had not been an adventurous eater as a kid but during his teenage years, developed a habit of going with friends for suppers at “mamak” (Indian Muslim) stalls. More recently, his fiancée and colleague, Chef @xshinyinx, has had significant influence on his journey of discovery of #Indianfood. Thus, this week’s menu is his take on a few dishes he has encountered but with a touch of #mustardseedsg‘s whimsy and creativity. It’s a universal truth that #Murtabak is one of the most satisfying items for supper, so I was thrilled to see it included. Chef Ming Kiat’s refined take had finely-ground beef in the neatest package of wrapped dough. Curry or dhal would have been too obvious, so what did Chef serve with it? A housemade #BigMac sauce! I thought the combination worked really well taste-wise, and with @mcdsg closed till goodness knows when, I felt a keener appreciation for the iconic creamy sauce in that moment. Having grown very fond of salmon in recent months, the Salmon Kedgeree was the dish that resonated most with me. Topped with a hard-boiled egg, the abundant moist salmon flakes and the aromatic-in-spices basmati grains stormed my tastebuds in an epic dance (“Jai Ho!”). It was even better with the refreshing raita (yogurt dip) and a splash of the Red Snapper Curry. Full of body, that #curry gravy wasn’t fiery. I also liked that the fillets of fish had the company of cooked-just-right brinjal, lady’s finger and tomatoes. The side dish of Aloo Gobi was unique too as I could taste both vegetable’s intrinsic flavours under the coating of spices, and the Pappadums were absolutely perfect. What a wonderful idea to include #lassi as well. And trust #themustardseedsg team to avoid the usual fruits, concocting one instead with melons. I am not a lassi fan but I enjoyed theirs. #veronicaphuaeats #mustardseedsg #modsin #burppletastemaker #burpproved #burpple #burpplesg #singaporefood #sgfoodies #sgfoodie #igfood #igfoodie #tastespotting #foodiesofinstagram #foodlover #foodstagram #foodie