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  • September 17, 2014
  • Last updated: 11:17pm
Hong Kong




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Results 1 - 7 of 7 for dog meat

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  1. Magazines - Post Magazine - RECIPE

    Feel the burn: barbecued chicken

    Posted Aug 04th 2013, 12:00am by Susan Jung

    ... steam, which will also help the meat to cook. Use good-quality balsamic vinegar that's been aged for about 12 years. You don't need the really expensive balsamic (the kind that's ... Season the skin and flesh with salt and pepper, and rub the seasonings into the meat. Heat the charcoal for the barbecue about an hour before it's time to cook. Push the coals to the sides, ...

  2. Magazines - Post Magazine - RECIPE

    Going down a storm

    Posted Jul 14th 2013, 12:00am by Susan Jung

    ... circumference of the bone to completely sever the tendon. Push the leg meat up toward the thigh portion, past the joint where the thigh and leg meet, scraping the leg bone as needed to smoothly detach the flesh. When you're finished, the leg bone will be clean, and all the leg meat will be on the thigh side of the top joint, so that it looks like a frog's leg "lollipop". Put ...

  3. Magazines - Post Magazine - RECIPE

    Fill factor

    Posted Nov 25th 2012, 12:00am by Susan Jung

    ... in the Middle East, or Cantonese fried bell peppers filled with minced meat or fish paste.   Chinese stuffed vegetables (pictured) This is one of my favourite snacks at Chinese fast-food shops- the kind ... in half and remove the core, stem and seeds. Use paper towels to dry the cavity (this makes the meat adhere better). Pack the meat into the cavity. If using regular-size bell peppers, cut each ...

  4. Magazines - Post Magazine - RECIPE

    Playing with fire

    Posted Jul 07th 2013, 12:00am by Susan Jung

    ... the peppers and onions are eaten, the leftover olive oil can be used for salad dressings, or to sauté vegetables and meats.   Shrimp and squid with 'nduja and garlic 120ml olive oil 12 fresh ...

  5. Magazines - Post Magazine - RECIPE

    The holy quail

    Posted Dec 02nd 2012, 12:00am by Susan Jung

    ... quails. Because the birds are all dark meat, they have a lot of flavour. They're easy to prepare (even when, as with these recipes, they're semi-boned), cook quickly (in less than 10 ... wishbone and shoulder, you need to use a paring knife to scrape off the meat, then pull out the bones. Leave the wing bones and the leg (thigh and drumstick) bones intact. Sprinkle salt lightly ...

  6. Magazines - Post Magazine - RECIPE

    Recipe: show me the mussels

    Posted Sep 23rd 2012, 12:00am by Vicki Williams

    ... the meat is sweet and tender. They're getting easier to find in Hong Kong (we bought ours at City'super) and, unlike the mussels of yesteryear, which needed to be de-bearded and cleaned, ... dente in heavily salted water. While the pasta is cooking, make the sauce. Remove the mussels from the shells. Cut off and discard the rind from the pancetta, then cut the meat into 5mm-wide ...

  7. Magazines - Post Magazine - RECIPE

    A spoonful of soul

    Posted Oct 21st 2012, 12:00am by Susan Jung

    ... juices). Scrape the innards from the back shell and the body and put them in a bowl. Pull the legs from the body, extract the meat as neatly as possible, then set it aside for the garnish. Pull all the meat from the body, then discard the shells. Put the juices into the pot used to cook the crabs, then strain the liquid through a sieve. Mash the innards with a fork. Trim off and discard ...



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