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  • August 23, 2014
  • Last updated: 9:54am
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  1. 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, ...

  2. 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 ...

  3. Magazines - Post Magazine - FOOD

    Q&A: Tom Aikens

    Posted Aug 02nd 2014, 11:31pm by Charley Lanyon

    ... in terms of getting there; you just bulldoze your way through. It's not always the best way. Yes, I have a reputation that precedes me sometimes, but I'm not that person any more. ...

  4. Magazines - Post Magazine - FOOD

    Signature dish: fork corners of the world

    Posted Jul 26th 2014, 11:09pm by Susan Jung

    ... in London, who was meeting me there) and returned with 30kg. While food and clothes (I was there during the annual summer sales) accounted for part of the luggage, the excess weight was mainly down ... and knew the purpose of some of the more obscure items. She began showing me all kinds of interesting objects and before I knew it, I was paying for not just the 10-person dinner service, but also ...

  5. Magazines - Post Magazine - FOOD

    Spice market: citrus zest

    Posted Jul 26th 2014, 11:09pm by Susan Jung

    ... Susan Jung Susan Jung Strip me some skin Citrus zest is one of the most powerful and distinctive seasonings you can use but most people just discard it. To make the most of it, you need to separate the zest from the pith, which together compose the citrus peel (also called the rind or the skin). The zest is the colourful part of the peel: the thin layer of yellow, orange or green ...

  6. Magazines - Post Magazine - FOOD

    Book: Pies and Tarts

    Posted Jul 19th 2014, 10:53pm by Susan Jung

    ... Susan Jung Susan Jung Pies and Tarts By Stephane Reynaud   I have several cookbooks by Stephane Reynaud and Pies and Tarts is easily my favourite. While Pork & Sons covers a subject that is dear to my heart (or stomach, to be more anatomically accurate), Pies and Tarts appeals to me because of my former career as a pastry chef. There are two equally important components in making ...

  7. Magazines - Post Magazine - FOOD

    Q&A: Eric Chong

    Posted Jul 12th 2014, 11:21pm by Bernice Chan

    ... I was young." What did your parents think of your entering MasterChef? "They thought it was stupid of me to quit my job [as a chemical engineer]. They didn't see a future for me as a chef. ... people were talking a big game, but when they cooked they weren't that great. So people started calling me the silent ninja- I was super quiet, kept to myself and tried to be smart about it. ...

  8. Magazines - Post Magazine - FOOD

    Spice market: some lick it hot

    Posted Jul 12th 2014, 11:21pm by Susan Jung

    ... Susan Jung Susan Jung The first time I bought gochugaru, in a Korean shop on Kimberley Street, Tsim Sha Tsui, I had a couple of questions for the assistant. "Which should I use to make kimchi?" I asked, pointing to a row of various types of finely ground chilli flakes. "And what's the difference between these two bags?" The knowing look she gave me ...

  9. Magazines - Post Magazine - FOOD

    Q&A: Hiroyuki Kanda

    Posted Jul 05th 2014, 11:24pm by Vanessa Yung

    ... assistant in my family's restaurant, washing and preparing different ingredients. I didn't decide I wanted to be a chef, my parents did. They taught me all the basics. When I was young, I always saw them discussing- or fighting- with each other about the cooking and ingredients. Cooking is natural for me as everything around me revolves around it." How did you end up working ...

  10. Magazines - Post Magazine - FOOD

    Signature dish: Point of no return

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

    ... what exactly perfection is in the first place: for me, a piece of roasted meat may be hard and dry while my husband will judge it to be firm and moist. I eat out at least three times a week, with two of those outings being review meals. When I'm doing a review, I never complain if the food is bad (and trust me, I've been served some truly horrible things). For one thing, ...




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