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  • April 16, 2014
  • Last updated: 5:46pm
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Results 1 - 6 of 6 for austin coates

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  1. Magazines - Post Magazine - FOOD & WINE

    Spice market: Lip service

    Posted Nov 09th 2013, 10:28pm by Susan Jung

    ... the vegetables start to soften. Add long-grained white rice and stir, to coat with the oil. Add water and stir, then cover the pan with the lid and cook until the rice is done. To make a spice rub ...

  2. Magazines - Post Magazine - FOOD & WINE

    Great outdoors

    Posted Oct 26th 2013, 10:53pm

    ... torn into several pieces The finely grated zest of half a lemon 2 garlic cloves, minced Oil, for frying   For the coating: About 200ml buttermilk 215 grams plain (all-purpose) flour 8 grams ... the buttermilk into a third bowl. Coat the chicken wings in the dry mixture and shake off the excess, then dip them in the buttermilk. Dip them in the second bowl of dry mixture and again shake off ...

  3. Magazines - Post Magazine - FOOD & WINE

    Pear of kings

    Posted Apr 14th 2013, 12:00am by Susan Jung

    ... then wipe off the excess with a paper towel. When the pan is hot, stir the batter then ladle in just enough to coat the bottom of the pan. Cook the crepe until it pulls away from the sides ... Line a baking sheet with aluminium foil. Whisk the egg white until frothy, then mix it with the pecans to coat them lightly. Add the sugar and salt and stir well, then spread the ingredients ...

  4. Magazines - Post Magazine - FOOD & WINE

    Seasons: blackcurrants

    Posted Jan 27th 2013, 12:00am by Susan Jung

    ... Susan Jung Susan Jung Berry good The closest most of us in Hong Kong will come to tasting blackcurrants is by drinking Ribena or crème de cassis. Blackcurrants are small and look similar to blueberries, although they are much darker and more glossy, and don't have the blueberry's soft white coating. It's difficult to find blackcurrants even in countries where the fruit ...

  5. Magazines - Post Magazine - FOOD & WINE

    The corkscrew: pairing with chocolate

    Posted Feb 24th 2013, 12:00am by Susan Jung

    ... sugar content, a slightly bitter taste and a rich, tongue-coating, lingering texture that complements the tannins in red wine. This is the principal reason why the two pair so well. Milk ...

  6. Magazines - Post Magazine - FOOD & WINE

    Under the skin

    Posted Jan 06th 2013, 12:00am

    ... and rub it in to ensure an even coating. Finely chop the garlic (I use a food processor) and mix in the paprika, piment d’Espelette or chilli powder, olive oil, panko, orange zest and salt ...



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