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  • July 27, 2014
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  1. Jiang Shun Fresh Water Seafood

    Posted Oct 27th 2011, 12:00am

    ... Yvonne Lai Shop 303, 3/F Silvercord Centre, 30 Canton Road, Tsim Sha Tsui Tel: 2375 6888 Open: 11am to 11pm Cuisine: Cantonese Price: about HK$200 per person before drinks and service charge. Ambience: the standard decor for family-style Cantonese restaurants- brightly lit, round tables with white table cloths, wall-to-wall carpet, and a large fish tank display at the back ...

  2. You can lead a horse to water, but...

    Posted Apr 16th 2010, 12:00am by Andrew Sun, Vivian Chen

    ... with Andrew Sun. Additional reporting by Vivian Chen. We consider the latest issue of Food & Wine a royal diss. The May issue of the monthly American gourmet publication, which is linked to the popular show Top Chef (the winner gets a feature in its pages), has a story about the 100 best new food and drink experiences in the world. As Hong Kong is said to be one ...

  3. Magazines - Post Magazine - Food & drink

    Seasons: call of the wild

    Posted Sep 23rd 2012, 12:00am by Susan Jung

    ... Susan Jung Susan Jung   Water bamboo is a vegetable I've eaten many times at Chinese restaurants, but since I had no idea what the fresh plant looked like, it took me a while to recognise it in wet markets. It's particularly popular in restaurants that specialise in vegetarian cuisine, because the water bamboo's dense texture and sweet flavour are very satisfying. ...

  4. Turkish delight

    Posted Jun 02nd 2011, 12:00am

    ... He loves his grandmother's version (below). Haricot beans with lamb 500 grams lamb (cubed) 500ml haricot beans (soaked in cold water overnight, cooked in boiling water for 15 minutes) 3 tablespoons vegetable oil 2 large onions chopped 1 tablespoon tomato paste mixed with a little water and 3 large tomatoes 2 long red peppers cut into six pieces (preferably sweet ones) 2 teaspoons ...

  5. Lifestyle - Food & Wine

    Portuguese chicken, two ways

    Posted Sep 23rd 2012, 12:00am by Wynnie Chan

    ... with salt and pepper. If you think the sauce isn't thick enough for your taste, dissolve a tablespoon of cornstarch in a small amount of water, and pour into the curry while stirring and cook ...

  6. Acts of gourd

    Posted Aug 22nd 2010, 12:00am by Susan Jung

    ... in a clay pot. Rinse some dried shrimp and dried mushrooms under running water, then soak them in warm water until pliable. Drain the shrimp and mushrooms; reserve the liquid. Remove and discard the tough stems from the mushrooms, then dice the caps. Soak mung-bean vermicelli in warm water then drain and squeeze out as much liquid as possible. Peel a fuzzy melon and scoop out and discard ...

  7. Soup's up

    Posted May 06th 2007, 12:00am by Eileen Lian

    ... or pork pieces 2 litres water Salt to taste Peel the lotus root and slice it horizontally into 5mm pieces. Discard the connecting bits of the lotus root. Clean the chicken or pork thoroughly. Put it in the water and bring it to the boil. When it starts to boil, turn the flame down and continue to simmer for about 10 minutes. Use a ladle to scoop out the scum from the surface of the water. Add ...

  8. Thai fresh spring rolls

    Posted May 26th 2011, 12:00am

    ... minced Bring a pot of salted water to the boil, add the shrimp and cook for about 30 seconds, or until they curl and turn pink. Drain, rinse with cold water and drain again. Discard the heads ... size as the moo yor; do the same with the apple and cucumber. Fill a bowl with cold water. Dip a ricepaper wrapper into the water for a few seconds then remove it and place it on a clean ...

  9. Lowdown on highs of lotus root

    Posted May 27th 2012, 12:00am

    ... tbsp light soy sauce 1/2 tsp sugar 1/2 tsp sesame oil 1 tsp ground white pepper Method 1 Half fill a wok with water, add a wire rack and bring the water to a boil over a low to medium flame. 2 Peel the lotus root with a vegetable peeler, removing any black parts, then cut into slices about 0.5cm thick. Wash the slices thoroughly in cold water. 3 Mix together all the ingredients, ...

  10. Saucy devils

    Posted Jul 21st 2011, 12:00am

    ... the Argentine Way in 2009. For the brine: 1 cup of water 1 tablespoon of cooking salt For the rest of the recipe: 1 head of garlic, separated into cloves and peeled 1 cup fresh flat-leaf parsley compact 1 cup fresh oregano leaves 2 teaspoons of crushed red pepper or just dry pepper 1/4 cup (60 ml) red wine vinegar 1/2 cup (125 ml) extra virgin olive oil To make the brine, boil water in a pot, ...




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