Worth The Spread
Her World Singapore|November 2020
From mala butter to slow-cooked beef jam, freshly made artisanal flavoured butters and spreads have never tasted so good. Stock up on these gourmet indulgences for easy treats right out of your fridge.

MALA BUTTER

Containing the mildly numbing Sichuan peppercorn for an addictive spice kick, this spread is great as a pairing with deepfried lotus chips, flavouring for nuts, and glaze for roast beef.

RED WINE BUTTER

This fruity butter, infused with Merlot, Malbec or Shiraz, is a meat-lover’s favourite. Pan-sear it with steak, grill it with lamb, slather it on chicken wings, or smear it on cheese and crackers for easy finger food.

MENTAIKO BUTTER

This pollack fish roe-infused butter is a big hit, and some of the ideas for its use came directly from avid fans. Try basting it on salmon for baking, stir-frying with squid, and even tossing in hot cooked Japanese rice for a quick snack.

MATCHA BUTTER

The only sweet butter in Shaun’s line-up, the matcha butter is recommended for smearing on doughnuts, incorporating into cookie dough for baking cookies, or infusing into cream to make a sauce.

JAPANESE CURRY BUTTER

The unmistakable aroma of Japanese curry makes this a winner with breaded white fish and even white wine mussels – just use the beurre monte (whisk cold butter with the warm sauce when it’s off the heat) technique to achieve a satiny sheen and velvety texture.

With social distancing measures changing our dining habits, chefs and restaurateurs have had to adapt and find new revenue streams. Rising along with the trend in sourdough bread and other bakes is the seemingly basic but most decadent pleasure of all – spreads to slather and smear over your daily toast. What may literally be bread and butter issues for some, has become elevated in the hands of Michelinstarred restaurants, wholesome delis and chefs-turned-home-based businesses.

1 FLAVOUR GENERATOR

Chef-owner of Steakville restaurant Shaun Gian found himself with free time when his restaurant was closed during the circuit breaker. That was when the Shatec graduate – who says he gets restless when he doesn’t have anything to do – started trying out new things, such as churning raw cream into butter.

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