fM Restaurant and Bar
185, BoGuan Road
moved to: 1, ShiZheng N 1st Rd, 2F (Le Free mall)
(04) 2251-4500
Hours: 6 pm-12 am
(open to 2 am Fri/Sat),
kitchen open to 10 pm daily
Credit cards accepted.
No service charge.
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The
fM E1: Braised Pork Shank and Twice-Baked Potato by
Chef Fred Harold
By Matt Flint Translated
by Ann Lee
Fred Harold has been cooking for over
18 years, starting with an apprenticeship with the Hyatt
in Phoenix. In 2002, he helped open fM restaurant and
made it a top dining choice for local food-lovers. Now,
after a two-year hiatus, he is back in the fM kitchen,
creating dishes that are sure to please even the pickiest
of customers.
Ingredients for 1 serving:
Pork Shank, Lamb, Veal Shank, Steak
Carrots, Celery and Onions: Diced large in 1/4 cup
5-6 Bay leaves
Flour: 1/4 cup
Water: About 1 liter
Tomato Paste: 2 tablespoons
White Wine: 1/4 cup
Cooking Instruction:
1. Toss meat in flour then saute in hot pan until brown.
2. Add vegetables and saute until onions are translucent.
3. Add bay leaves and wine until wine reduces to half.
4. Add water until it just covers the ingredients.
5. When water boils, add the tomato paste and reduce
heat to a low simmer.
6. Simmer for about 1.5 hours, then add salt and pepper.
Twice Baked Potatoes:
(prepare while meat is cooking)
Cut a baked potato in half and scoop out the inside,
leaving the skin empty. Mash the potato insides with
milk or cream and garlic, salt and pepper. Put the mashed
potato into the potato skins and top with cheese. Bake
until cheese is golden brown.
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