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  • August 28, 2014
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  1. Hanagushi Yakitori Japanese Restaurant

    Posted Jul 26th 2012, 12:00am

    ... and the sea urchin didn't taste fresh. Recommended dishes: we ordered primarily from the grilled section. Skewers of cherry tomato bacon rolls (HK$55) were fine, with crisply cooked meat and a sizzling hot tomato (bite it carefully). Grilled chicken wings with mentaiko (spicy cod roe, HK$70) were juicy and well-seasoned, as were the grilled lamb chops (HK$120), which are cooked ...

  2. Japanese Cooking- A Simple Art

    Posted Sep 13th 2009, 12:00am by Susan Jung

    ... Susan Jung Japanese Cooking- A Simple Art By Shizuo Tsuji Close to 20 years after this book was published, it is still arguably the best English-language volume on Japanese cuisine. As the title states, Japanese cooking is an art- it's not just heating food and dumping it on a plate. Just as important as the way a dish tastes are how the food is sliced, the subtlety ...

  3. Inakaya beefs up

    Posted May 20th 2012, 12:00am

    ... a secret recipe. The teppanyaki set will feature the more textured taste of slightly charred beef while the shabu shabu set will allow diners to experience the sensation of fast-cooked beef slices ...

  4. Dished up

    Posted Aug 27th 2009, 12:00am by Susan Jung

    ... outlets at the Royal Garden Hotel in Tsim Sha Tsui are also serving seasonal mushrooms. At Dong Lai Shun, the wild mushrooms from Yunnan are cooked into dishes of stir-fried mutton and matsutake ...

  5. Don't make a meal of it

    Posted Feb 28th 2012, 12:00am

    ... Joyee Chan Most local children do not know how to cook since parents consider the kitchen off-limits, according to a survey by the Plaza Hollywood mall. Up to 90 per cent of the 318 students polled from Primary One to Secondary Three reported that they could cook neither rice nor instant noodles. More than 80 per cent said they wanted to cook, but 71 per cent of 334 parents ...

  6. Go with the grain

    Posted Jun 27th 2010, 12:00am by Susan Jung

    ... according to whatever fresh vegetables are available. For a vegetarian version, substitute saut?ed mushrooms for the beef. About 800 grams cooked Japanese or Korean rice 100 grams bean sprouts 150 grams zucchini 250 grams spinach (leaves and about 2cm of stems), rinsed thoroughly 150 grams carrot, peeled 150 grams flank steak or another cut of tender boneless beef Cooking oil, as needed ...

  7. Root one

    Posted Mar 07th 2010, 12:00am by Susan Jung

    ... cover the pan and simmer for two hours or more, moving the feet around occasionally so they cook evenly. Taste the liquid after about an hour of cooking and add more salt if needed (the ... be thick, rich and sticky. While the pig feet are cooking, put the eggs in a saucepan large enough to hold them in one layer. Add enough water to cover the eggs by 2cm then place the pan over ...

  8. 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. ...

  9. Letters

    Posted Sep 03rd 2009, 12:00am by Staff Reporter

    ... Suffering as part of God's plan a silly concept I refer to the letter [about euthanasia] by Paul Kokoski ('Suffering is part of God's plan', August 31). As a child raised in the Christian tradition, I found it irrational that a loving ...

  10. Roka

    Posted Sep 25th 2008, 12:00am by Susan Jung

    ... Susan Jung Level LG1, Shop 002, Pacific Place, 88 Queensway, Admiralty Tel: 3960 5988 Open: 11.30am-10.15pm (last order) Cuisine: Modern Japanese with an emphasis on robata (grill) dishes. Price: About HK$500 per person without drinks and before adding th ...




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