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  • August 30, 2014
  • Last updated: 3:37am
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  1. The Best of Singapore Cooking

    Posted Oct 12th 2008, 12:00am by Susan Jung

    ... Susan Jung The Best of Singapore Cooking By Mrs Leong Yee Soo. Available for HK$165 from Metro Books (tel: 2196 8770). Late food writer and cooking instructor Leong Yee Soo was considered an authority on Singaporean cuisine, and published several books on the subject. Her first cookbook, The Best of Singapore Cooking, shows off the wide-ranging cuisine influenced by the various cultures ...

  2. Dished up

    Posted Feb 18th 2005, 12:00am by Susan Jung

    ... of Rotisserie du Chambertin in the commune of Gevrey-Chambertin in the Cotes de Nuits, Burgundy. Nicholas will cook starters such as scrambled quail eggs with Burgundy black truffles, duck liver terrine ... cooked by the hotel's executive sous chef, Massimo Iarossi. His dishes include yellow fin tuna tartare with capers and olives in herb dressing with fennel salad, roasted lamb rack wrapped ...

  3. CityU cracks down on bargain hunters at its canteen

    Posted Aug 29th 2009, 12:00am by Vivienne Chow

    ... with Vivienne Chow If you happen to be looking for lunch bargains in the posh residential area of Kowloon Tong, you will have one fewer option next week. From Monday, security guards will be stationed at entrances to City University's enormously popu ...

  4. Take root

    Posted Jan 18th 2009, 12:00am by Susan Jung

    ... flavour although it's not as peppery or hot as smaller radishes. Cooking makes the radish tender, sweet and mellow. It's a delicious addition to Chinese-style braised beef or tendon, cooked with star anise, soy sauce and sugar. Simmer the stew until the meat is almost cooked, then add large chunks of white radish and simmer until very tender (about 45 minutes more). For loh ...

  5. Chopsticks

    Posted Jan 18th 2010, 12:00am by Staff Reporter

    ... on the kitchen table could lead to violent fights. A much more likely explanation is the economical way the Chinese prepare most of their food. In order not to use too many resources for cooking, most Chinese dishes cut the ingredients into small pieces. Thus they can be cooked very quickly over a fire. It's easier to eat food cut into small pieces with chopsticks than a knife and fork. ...

  6. Chicken karaage

    Posted Aug 02nd 2012, 12:00am

    ... This is a dish I make whenever I need to cook something quickly to pack into the bento boxes I take to work. I just add cooked rice, Japanese or Korean pickles and some fruit, which makes ... ground white pepper 30 grams cornstarch Cooking oil, for frying Cut the chicken into 2cm pieces, place in a bowl and add the soy sauce, rice wine, garlic, ginger, pepper and cornstarch. Combine ...

  7. Han Ah Rum Korean Restaurant

    Posted Feb 16th 2006, 12:00am by Paggie Leung

    ... Paggie Leung 6/F Causeway Bay Plaza One, 489 Hennessy Road, Causeway Bay Tel: 2877 7797, 2877 7716 Open: 11.30am-midnight Cuisine: Korean. Ambience: An attendant wearing traditional Korean dress leads diners to the spacious dining hall or private rooms. T ...

  8. Gardener jailed for stealing gold table items

    Posted Mar 01st 2007, 12:00am by Staff Reporter

    ... Chandra Wong A Filipino gardener was jailed yesterday for stealing 19 gold table items from his socialite employer's house which he claimed he took to pay university and medical expenses for his family. Richard-jebulan Ira, 26, pleaded guilty in East ...

  9. Taste of Japan

    Posted Jan 21st 2012, 12:00am

    ... are only available in particular seasons and special meals are eaten on important days, such as a rice porridge made with seven springtime herbs eaten in early spring and pumpkin cooked with sweet ... and in each season there are particular dishes we like to eat,' explains Noriko Tojo, Japanese cooking instructor for the English-speaking members department of the YWCA (www.esmdywca.org.hk). ...

  10. Cantonese-style steamed fish

    Posted Nov 24th 2011, 12:00am

    ... Susan Jung susan.jung@scmp.com This is the first savoury dish I learned to cook. It wasn't a formal lesson, though: my mother prepared this fish frequently, and I learned by watching her make it over and over. She said fish should be measured at its thickest point, then cooked for 10 minutes for every 2.5cm of thickness. Use only the freshest fish, and have the vendor ...




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