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  • October 20, 2014
  • Last updated: 6:52pm
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Results 1 - 10 of 105 for despicable me

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  1. Magazines - Post Magazine - FOOD

    Q&A: Gaggan Anand

    Posted Oct 18th 2014, 10:47pm by Vanessa Yung

    ... my mum makes is this yogurt with lentil cakes- to make them soft is an art. Other mums would be jealous because their children would come to my house just to eat that. That yogurt inspired me ...

  2. Magazines - Post Magazine - FOOD

    You had me at aloo

    Posted Aug 02nd 2014, 11:31pm by Susan Jung

    ... Text Nellie Ming Lee Indian dishes are not the easiest to make but, once perfected, they can be among the most rewarding You had me at aloo Text Susan Jung / Photography Jonathan Wong / Styling Nellie Ming Lee   I'm teaching myself to cook Indian food by concentrating on one dish at a time and making it again and again until I am happy with it. Breads have been fairly easy, ...

  3. Magazines - Post Magazine - FOOD

    Q&A: Julien Royer

    Posted Sep 28th 2014, 09:14am by Susan Jung

    ... I understood why I had to follow the recipes the teachers gave me. But I played a bit with the ingredients and presentation. It's important for me to cook perfectly with the basic French ...

  4. Magazines - Post Magazine - FOOD

    Recipe: Creative sparkle

    Posted Sep 28th 2014, 09:14am by Susan Jung

    ... with Sichuan peppercorns, black beans and bell peppers  This is a dish my Thai helper, Kamonwan, made for me and my husband on short notice, when our restaurant plans fell through. She always has ...

  5. Magazines - Post Magazine - FOOD

    Q&A: Paolo Casagrande

    Posted Sep 21st 2014, 09:09am by Vanessa Yung

    ... Berasategui? "I was working in Paris and I wanted to move to Spain. I stayed in San Sebastian one weekend just to meet Martin because everybody was telling me a lot about him. I told him I wanted ... influence. I'm not here throughout the year but chefs de cuisine Luca Marinelli [Isono] and Gabriele Milani [Vasco] both worked with me at Lasarte." Do you want to open a restaurant of your ...

  6. Magazines - Post Magazine - FOOD

    Signature dish

    Posted Sep 14th 2014, 10:37am by Susan Jung

    ... Susan Jung Susan Jung Give me strength A few weeks ago, several foodie friends and I were outraged by a Twitter, Instagram and Facebook post by a blogger who said he'd had to use his ... isn't going to erase people's memory of it. I did a little investigating and it was explained to me that it was all just a big "misunderstanding"- the blogger actually got his ...

  7. Magazines - Post Magazine - FOOD

    Book: Introduction to Jaffna Cookery

    Posted Sep 14th 2014, 10:37am by Susan Jung

    ... as the yield is close to 1.5kg. Somasekaram also gives recipes for sweet and sour pork (sounds very Sri Lankan to me!), prawn curry, crabs with brinjals, fried shark, bitter gourd curry, mint sambal ...

  8. Magazines - Post Magazine - FOOD

    Truc: macaron mania

    Posted Aug 30th 2014, 11:31pm by Susan Jung

    ... frill around the edge of the base. It took me three attempts to make a perfect macaron de Paris, using a recipe in Macarons, by Hermé. It wasn’t nearly the most difficult pastry I’ve ever made ...

  9. Magazines - Post Magazine - FOOD

    Spice market: Sweet surrender

    Posted Aug 23rd 2014, 11:17pm by Susan Jung

    ... tropical plants. Sounds like a spice to me. If you want to argue otherwise because it's usually used in large quantities, I'd ask; when has ubiquity changed the definition of something? ...

  10. Magazines - Post Magazine - FOOD

    Spice market: anise seed

    Posted Aug 16th 2014, 11:31pm by Susan Jung

    ... Susan Jung Susan Jung I love the intense, licorice-y flavour of aniseed, although it's not a spice everyone appreciates. To me, it seems a little old-fashioned, perhaps because of the vintage-looking packaging of Flavigny violet or rose pastilles. At the centre of each hard, round bonbon is a whole aniseed. The spice (which is actually the fruit of the Pimpinella anisum rather than ...




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