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  • July 23, 2014
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Results 1 - 10 of 41 for dog meat

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  1. Magazines - Post Magazine - Food & drink

    Spice market: thyme

    Posted Jun 29th 2014, 12:47am by Susan Jung

    ... work as an insecticide and help with digestion. In cooking, thyme works beautifully in marinades for many types of meat; I like to add the leaves to olive oil, minced garlic and fresh lemon juice to use with chicken, lamb and pork. If I cook these meats on the barbecue, I'll toss fresh thyme sprigs (soaked in water for about 30 minutes) onto the fire, to perfume the meat ...

    http://www.scmp.com/magazines/post-magazine/article/1540364/spice-market-thyme
  2. Magazines - Post Magazine - Food & drink

    Book: Ideas in Food- Great Recipes and Why They Work

    Posted Jun 29th 2014, 12:47am by Susan Jung

    ... in the presence of water", and which include gelatin, starch, pectin and agar agar); transglutaminase (also known as "meat glue", it binds proteins together); liquid nitrogen (to freeze); ...

    http://www.scmp.com/magazines/post-magazine/article/1540367/book-ideas-food-great-recipes-and-why-they-work
  3. Magazines - Post Magazine - Food & drink

    Snack attack: kimbap

    Posted May 17th 2014, 11:06pm by Susan Jung

    ... I've eaten kimbap with spam (which is much better than it sounds), various banchan and namul (the seasoned and/or pickled vegetables, meats and seafood usually served as side dishes with Korean meals), leftover barbecued meats and raw fish. The only constants are the kim (seaweed), the bap (rice) and a touch of sesame oil, which is usually brushed over the kimbap before it's sliced. ...

    http://www.scmp.com/magazines/post-magazine/article/1512665/snack-attack-kimbap
  4. Magazines - Post Magazine - Food & drink

    On the shelf

    Posted May 17th 2014, 11:06pm by Susan Jung

    ... using it in meat marinades. It sells for HK$49 for 200 grams from Great Food Hall (Pacific Place, Admiralty, tel: 2918 9986). I've been trying to perfect homemade croissants, ... capita than any other US state. The processed meat is fine in the right circumstances (I love it with breakfast macaroni soup and a fried egg) but this is not it: the friends I tested it out ...

    http://www.scmp.com/magazines/post-magazine/article/1512666/shelf
  5. Magazines - Post Magazine - Food & drink

    Truc: fat finding

    Posted May 17th 2014, 11:06pm

    ... Susan Jung The other day, I e-mailed a chef friend to ask if he could get me some rendered goose or duck fat, so I could make a batch of rillettes. The meat (I was planning to make ... the animals are fattened) – is ridiculously expensive in Hong Kong; a small jar costs about HK$75, and I would need at least 10, making what was once an economical way of preserving meat ...

    http://www.scmp.com/magazines/post-magazine/article/1512628/truc-fat-finding
  6. Magazines - Post Magazine - Food & drink

    Spice market: catch them young

    Posted May 17th 2014, 11:06pm by Susan Jung

    ... ginger, and it's cooked with all types of meat. I like to add lots of thinly sliced ginger- as well as a good quantity of spring onions- to a stir-fried oyster dish. Peel the ginger ...

    http://www.scmp.com/magazines/post-magazine/article/1512627/spice-market-catch-them-young
  7. Magazines - Post Magazine - Food & drink

    Book: Latin American Street Food, by Sandra A. Gutierrez

    Posted Apr 05th 2014, 10:43pm by Susan Jung

    ... in Hanoi, shaved ice in Taipei or a "dirty dog" hotdog in New York. It also gives you the opportunity to meet the kind of people who are keen to help out a foreigner who's curious ... foods she's tasted in Latin America: churros, hot dog with sauerkraut and avocado wrapped in a flour tortilla, corn on the cob topped with cheese and chillies. Some of the recipes ...

    http://www.scmp.com/magazines/post-magazine/article/1462335/book-latin-american-street-food-sandra-gutierrez
  8. Magazines - Post Magazine - Food & drink

    Spice market: herb mentality

    Posted Feb 22nd 2014, 11:39pm by Susan Jung

    ... a herb that dries well, too: tie the stalks together with string and hang them upside down until the leaves turn brittle, before storing in an airtight jar. Rosemary goes well with many meats and is a classic flavouring for leg of lamb. Sprinkle salt over the meat, then rub with olive oil, minced garlic and rosemary leaves that have been pounded in a mortar to release the essential oils. Wrap ...

    http://www.scmp.com/magazines/post-magazine/article/1431004/spice-market-herb-mentality
  9. Magazines - Post Magazine - Food & drink

    Licence to fill

    Posted Apr 05th 2014, 10:45pm by Susan Jung

    ... Text Nellie Ming Lee For many omnivores, going vegetarian means going without. As these dishes prove, however, there is such a thing as a meat-free feast Licence to fill Text Susan Jung / Photography Jonathan Wong / Styling Nellie Ming Lee   I've been trying, without too much success, to eat less meat and seafood, and to have the occasional vegetarian meal. The problem for me ...

    http://www.scmp.com/magazines/post-magazine/article/1462324/licence-fill
  10. Magazines - Post Magazine - Food & drink

    Spice market: bolt from the brew

    Posted Mar 08th 2014, 11:31pm by Susan Jung

    ... sugar and other ingredients into water, in which meats are then soaked; by osmosis, the relatively dense brine is sucked into the meat, flavouring it. Adding tea leaves to the brine adds another ...

    http://www.scmp.com/magazines/post-magazine/article/1440187/spice-market-bolt-brew

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