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  • August 28, 2014
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Results 1 - 10 of 61 for encounters spring 2013

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  1. FOOD

    Delicious expedition: Bangkok's street food

    Posted Jun 04th 2013, 12:00am by GAVIN GOUGH

    ... with fish maw soup, topped with shredded cabbage, spring onions and bean sprouts. A glass of cold chrysanthemum tea provided the perfect accompaniment. As is often the case when dining at street ...

    http://www.scmp.com/article/1247223/delicious-expedition-bangkoks-street-food
  2. Magazines - Post Magazine - FOOD

    Spice market: Sweet surrender

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

    ... it is not grown as a plant. Sugar is simply glucose." The latter implies sugar springs from nothingness, when actually, it can be processed from many different plants. The Oxford English Dictionary ...

    http://www.scmp.com/magazines/post-magazine/article/1576934/spice-market-sweet-surrender
  3. Magazines - Post Magazine - FOOD

    Book: Rococo- Mastering the Art of Chocolate

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

    ... recession, and it took 10 years for her to break even. Coady gives recipes for chocolate-dipped candied peel; classic chocolate mousse; chocolate charlotte with raspberry mousse; spring water ...

    http://www.scmp.com/magazines/post-magazine/article/1557246/book-rococo-mastering-art-chocolate
  4. Magazines - Post Magazine - FOOD

    You had me at aloo

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

    ... calls for eggs, which gave the fritters a spongy texture, so I leave them out. 450 grams boneless, skinless chicken breast, minced 2 spring onions, finely minced 1/8 tsp ground turmeric ¼ tsp ...

    http://www.scmp.com/magazines/post-magazine/article/1562538/you-had-me-aloo
  5. Magazines - Post Magazine - FOOD

    Preserve & protect: pickle recipes

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

    ... pink or pale tan rhizomes also known as spring ginger- is still in season, and this is a good way of preserving it for the rest of the year. 600 grams young ginger 50 grams kosher salt or sea ...

    http://www.scmp.com/magazines/post-magazine/article/1557237/recipe-pickles
  6. Magazines - Post Magazine - FOOD

    On the shelf

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

    ... the delicious taste of lard and long-cooked spring onions. I drank all the soup of both bowls, but didn't feel thirsty afterwards. They're available at Great in Pacific Place (tel: 2918 9986).   ...

    http://www.scmp.com/magazines/post-magazine/article/1555334/shelf
  7. Magazines - Post Magazine - FOOD

    Thai minded

    Posted Jul 19th 2014, 10:52pm by Susan Jung

    ... 15 grams toasted rice powder 25 grams fried shallots 3-5 leaves sawtooth coriander, cut into 5mm pieces A small handful of fresh mint leaves 6 spring onions, white and pale green part only, ... Let the mixture cool, stirring it occasionally, until it's no longer steaming. Add the duck skin and fried shallots, then stir in the sawtooth coriander, mint leaves, spring onion, lime ...

    http://www.scmp.com/magazines/post-magazine/article/1555343/thai-minded
  8. Magazines - Post Magazine - FOOD

    On the shelf

    Posted Jul 12th 2014, 11:21pm

    ... ice. The elderflower and rose pressé (above right) by the same company is more diluted than the cordial – it’s made of Belvoir spring water, sugar, elderflowers, lemon juice, citric acid, ...

    http://www.scmp.com/magazines/post-magazine/article/1548838/shelf
  9. Magazines - Post Magazine - FOOD

    One-pot hot shot: recipes for spring

    Posted May 10th 2014, 10:39pm by Susan Jung

    ...   This is a perfect spring meal, with the whole main course- meat, vegetables and starch- served in one pan. The only thing you need to add is crusty bread, either home-made or purchased, and perhaps a green salad with a sharp vinaigrette. The dessert needs several hours to set. Chicken cooked with morels, petits pois and spring vegetables (pictured) The vegetable list in this recipe is only ...

    http://www.scmp.com/magazines/post-magazine/article/1505689/one-pot-hot-shot-recipes-spring
  10. Magazines - Post Magazine - FOOD

    Book: Hunan- A Lifetime of Secrets from Mr Peng's Chinese Kitchen

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

    ... restrictions. The book introduces ingredients, including the trio of aromatics- ginger, spring onion and garlic- used in (as far as I know) all Chinese regional cuisines, as well as others ... pig's blood and intestines; prawn toast with sweet and sour sauce; and steamed sea bass with ginger and spring onion. The book's more unusual dishes include cuttlefish with lamb's ...

    http://www.scmp.com/magazines/post-magazine/article/1544826/book-hunan-lifetime-secrets-mr-pengs-chinese-kitchen

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