Tropicana Magazine Nov-Dec 2017 #115: Lessons in Resilience
Season's greetings to one and all, this issue brings the heart back home with the Classics. Doyenne of Insurance Winnie Tay shares her life lessons and try some gift wrapping tips in our Dark & Decadent section. Joyeux Noelle~!
Season's greetings to one and all, this issue brings the heart back home with the Classics. Doyenne of Insurance Winnie Tay shares her life lessons and try some gift wrapping tips in our Dark & Decadent section. Joyeux Noelle~!
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THE COOKBOOK<br />
DISHES<br />
Clubhouse<br />
Tel: 03-7805 3935<br />
BUSINESS HOURS<br />
11.30am to 3.00pm<br />
5.00pm to 10.30pm<br />
OPERATING HOURS<br />
Monday to Sunday<br />
Lunch<br />
11.30am to 3.00pm<br />
D<strong>in</strong>ner<br />
5.00pm to 10.00pm<br />
MAELIN GALBI JJIM<br />
A Korean celebratory dish, the Mael<strong>in</strong> Galbi Jjim is braised beef short ribs. The dish<br />
was widely known to be expensive Korean fare. The Koreans do not sear the meat<br />
before brais<strong>in</strong>g. Instead, the beef is parboiled <strong>in</strong> water and aromatic vegetables before<br />
it is braised <strong>in</strong> a sweet and savoury liquid. Garnished with generous portions of radish,<br />
chestnuts and Korean dates, the added flavour complements the sweet tast<strong>in</strong>g brais<strong>in</strong>g<br />
liquid. S<strong>in</strong>ce the fat is removed from the meat, the succulent ribs melt <strong>in</strong> your mouth at<br />
every bite. Def<strong>in</strong>itely a meal that shouldn’t wait for a special occasion to be devoured!<br />
TM | NOVEMBER/DECEMBER <strong>2017</strong> 98
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