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  • July 29, 2014
  • Last updated: 5:21pm
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Results 1 - 10 of 22 for breast cancer

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  1. Magazines - Post Magazine - FOOD

    Thai minded

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

    ... specialising in Southeast Asian food. 850 grams duck breast 12 fresh lime leaves 12 whole dried chillies 3 garlic cloves, roughly chopped About 15ml fish sauce About 5 grams dried chilli flakes About ... the duck breasts. Mince the meat, either by putting it through the medium blade of a meat grinder or chopping it by hand. Cut the skin into short, thin strips. Pour oil to the depth of about 4cm ...

  2. Magazines - Post Magazine - FOOD

    Signature dish: Point of no return

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

    ... chicken breast with peaches probably isn't going to be to my taste, so if I try it and it's bad, it's almost as much my fault for ordering it as it is of the chef who conceived ...

  3. Magazines - Post Magazine - FOOD

    Recipe: light yet hearty summer salads

    Posted Jun 08th 2014, 12:58am by Susan Jung

    ... on the plate. Serve immediately. Wilted spinach salad with duck breast, duck fat-fried potatoes and poached egg 2 duck breasts, about 200 grams each 1 potato, about 250 grams 140 grams baby spinach ... for serving Use paper towels to dry the duck breasts, then use a very sharp knife to score the skin in a criss-cross pattern, taking care not to cut into the meat. Sprinkle salt over the entire ...

  4. Magazines - Post Magazine - FOOD

    One-pot hot shot: recipes for spring

    Posted May 10th 2014, 10:39pm by Susan Jung

    ... the wings. Slice off the legs from the carcass then cut between the joint to separate the thigh and drumstick. Remove the breasts, cutting them off close to the bone. Crack the back where it breaks naturally then remove it from the carcass. You should have two wings (minus the tips), two thighs, two drumsticks, two boneless breasts and one back. Sprinkle salt lightly but evenly over ...

  5. Magazines - Post Magazine - FOOD

    Signature dish: the picky eater syndrome

    Posted Apr 12th 2014, 11:17pm by Susan Jung

    ... with butter; quesadillas; chicken and turkey breast; and plain pizza, without any tomato sauce. He refuses to eat vegetables and even avoids lime-flavoured jello, because he associates anything green ...

  6. News - World - FOOD

    US Supreme Court questions Coca-Cola lawyer over 'misleading' juice label

    Posted Apr 22nd 2014, 10:59pm by Reuters

    ... cancer and heart disease, although the science behind that belief is unclear. The issue of whether the labelling is misleading drew sharp questions. Justice Anthony Kennedy said: "I think ...

  7. Magazines - Post Magazine - FOOD

    Truc: Ahead of the carve

    Posted Nov 16th 2013, 10:30pm by Susan Jung

    ... and ducks have less meat and tougher sinews). It's a good idea to practice on roasted chickens before undertaking the task of carving turkey in front of guests. Put the bird breast-side up on the cutting board; plunge the fork into the breast, to anchor it; then use the knife to slice between the legs and the body. Detach the legs by cutting them off at the joint where they meet ...

  8. Magazines - Post Magazine - FOOD

    Book: The Book of Schmaltz- Love Song to a Forgotten Fat

    Posted Dec 21st 2013, 10:43pm by Susan Jung

    ... Susan Jung Susan Jung The Book of Schmaltz- Love Song to a Forgotten Fat By Michael Ruhlman   This isn't a book for the type of person who orders chicken breast with the skin removed, or salad with the dressing on the side. As you can tell from the title, it's about schmaltz. Cooking chicken fat and skin slowly with chopped onion results in two things: a clear, flavourful, ...

  9. Magazines - Post Magazine - FOOD

    Thinking small: roast guinea fowl

    Posted Dec 21st 2013, 10:43pm by Susan Jung

    ... to 180 degrees Celsius. Butter a casserole dish (use one with a tight-fitting lid) that is slightly larger than the guinea fowl. Lay the bird breast-side up on a cutting board. Lay the pancetta in slightly overlapping slices over the entire breast, tucking the pieces under the legs and trimming them as needed. Tuck the thyme and lemon into the cavity of the guinea fowl. Slice the onion about ...

  10. Magazines - Post Magazine - FOOD


    Posted Jun 23rd 2013, 12:00am by Susan Jung

    ... though, it disappoints: either the breast is dry, or the legs are undercooked and pink at the bone. The problem is that the white and dark meats need different cooking times- the breast is leaner and dries out if overcooked, while the legs need a longer time in the oven. If I'm making roast chicken for me and my husband, I carve the legs and breasts from the carcass, lay everything ...




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