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  • July 22, 2014
  • Last updated: 5:41pm
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Results 1 - 10 of 705 for Chicken feet

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  1. Magazines - Post Magazine - FASHION & BEAUTY

    Beauty buzz: for beautiful feet

    Posted Jun 29th 2014, 12:47am by Vanessa Yung

    ... Vanessa Yung Get your feet sandal-ready for the summer Chanel's Le Vernis Nail Colour (HK$190/13ml) collection now features five playful colours, which look great worn alone or mixed ... and pumice. Softening mallow and cleansing ginger mint work to keep feet smooth and refreshed. Made in Britain, the scrub doesn't contain undesirables such as EDTA and parabens. Talika's ...

    http://www.scmp.com/magazines/post-magazine/article/1539661/beauty-buzz-beautiful-feet
  2. Magazines - Post Magazine - FOOD

    On the shelf

    Posted Jul 19th 2014, 10:53pm by Susan Jung

    ... taste too much of Japanese spiny lobster, but the soup (made with reduced corn syrup, salt, flavoured oil, shrimp extract, soy sauce, chicken extract, pork extract, sugar, kelp extract, dried ... flavour. The soup (pork extract, reduced corn extract, lard, salt, chicken paste, soy sauce, chicken oil, flavoured oil, chicken extract, sugar, gelatin, alcohol, flavour enhancer, emulsifier) had ...

    http://www.scmp.com/magazines/post-magazine/article/1555334/shelf
  3. Magazines - Post Magazine - FOOD

    Thai minded

    Posted Jul 19th 2014, 10:52pm by Susan Jung

    ... and lime wedges. Pomelo salad with chicken or shrimp Nam prik pao is a spicy, oily chilli paste that comes in jars; it can be found in shops that sell Thai products, as can the toasted, grated ... long), or one cooked chicken leg (thigh and drumstick), or one cooked chicken breast 30 grams roasted peanuts, roughly chopped, divided 2 heaped tablespoonfuls of fried shallots, divided 2 heaped ...

    http://www.scmp.com/magazines/post-magazine/article/1555343/thai-minded
  4. Magazines - Post Magazine - RECIPE

    Feel the burn: barbecued chicken

    Posted Aug 04th 2013, 12:00am by Susan Jung

    ... feed two, but, of course, the ingredients can be increased to feed as many as you like.   Barbecued chicken (pictured) Buy the chicken the day before you want to cook it, so you have time to salt and marinate it.   1 small chicken (about 1.2kg) 2 shallots 2 large garlic cloves 1-2 red bird's-eye chillies ¼  tsp cayenne pepper, or to taste 1/3 tsp paprika, or to taste 1/3 tsp ...

    http://www.scmp.com/magazines/post-magazine/article/1292811/feel-burn-barbecued-chicken
  5. Magazines - 48hrs - FOOD & WINE

    Table Talk

    Posted Jul 16th 2014, 11:18pm by Susan Jung

    ... in Tsim Sha Tsui has Bresse chicken on the menu until the end of July. The a la carte selection includes Bresse chicken vol-au-vent (above) and roasted Bresse chicken with morel cream sauce. ...

    http://www.scmp.com/magazines/48hrs/article/1555273/table-talk
  6. Magazines - 48hrs - FOOD & WINE

    Food review: Pak Lok Chiu Chow restaurant has great desserts

    Posted May 14th 2014, 11:14pm by Susan Jung

    ... — cleaning her bowl of the creamy mixture. Pros: a nice selection of teas. Cons: the peanuts and chicken feet braised in abalone sauce (HK$108) and deep-fried chicken with chinjew sauce (HK$198 ...

    http://www.scmp.com/magazines/48hrs/article/1508384/food-review-pak-lok-chiu-chow-restaurant-has-great-desserts
  7. Magazines - 48hrs - FOOD & WINE

    Food review: Indian dishes at Golden Peacock fail to dazzle

    Posted Jul 09th 2014, 10:31pm by Susan Jung

    ... was better: we liked the tender kandari murgh tikka (organic chicken flavoured with cumin, coriander seed and Kashmiri chicken). The hand-chopped lamb kebab came second, but none of us liked the dry ...

    http://www.scmp.com/magazines/48hrs/article/1546598/food-review-indian-dishes-golden-peacock-fail-dazzle
  8. Magazines - Post Magazine - FOOD

    Spice market: Biting black

    Posted Jul 05th 2014, 11:24pm by Susan Jung

    ... the ribs are cooked. Serve with white rice. For a classic dish of chicken with black bean sauce, soak the black beans in warm water for about 15 minutes, then roughly chop them. Chop half a chicken ... until very hot, add the chicken in batches and fry the pieces for about a minute. Drain on paper towels, then pour off almost all the oil from the wok. Heat the wok again and, when it's ...

    http://www.scmp.com/magazines/post-magazine/article/1544825/spice-market-biting-black
  9. Magazines - 48hrs - FOOD & WINE

    Best Kept Secret: Pavilion Gourmet

    Posted Jul 02nd 2014, 11:14pm by Bernice Chan

    ... delicious imported items, such as Champagne, Bresse chicken, Norwegian scampi, Scottish smoked salmon, Spanish Bomba rice, and a selection of cheeses from artisanal producer Philippe Olivier. ...

    http://www.scmp.com/magazines/48hrs/article/1544291/best-kept-secret-pavilion-gourmet
  10. Magazines - Post Magazine - TRAVEL

    The high road: the Kingdom of Mustang

    Posted Jul 19th 2014, 10:53pm by DINAH GARDNER

    ... open to reveal straw-filled pens of chickens, horses and even a snorting bull. Around one bend is a line of prayer wheels groaning, thirsty for oil; another opens on to a courtyard ...

    http://www.scmp.com/magazines/post-magazine/article/1555545/high-road

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