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  • July 14, 2014
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  1. 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 fine ...

  2. Magazines - Post Magazine - FOOD

    Spice market: Biting black

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

    ... Susan Jung Susan Jung Chinese fermented black beans (known in Cantonese as dou si) are powerful little umami bombs- they add an intense, rich savouriness to whatever they're cooked with. They are made from soya beans, which, when dried, range in colo ...

  3. Magazines - Post Magazine - FOOD

    Spice market: Mastic fantastic

    Posted Jun 14th 2014, 11:58pm by Susan Jung

    ... Susan Jung Susan Jung Mastic is one of the more interesting spices. Unlike those that are obtained from the bark, seed, leaf or fruit of a plant, mastic is a resin from the Pistacia lentiscus, an evergreen tree that grows around the Mediterranean. Mastic, ...

  4. Lifestyle - Food & Wine - FOOD

    Feast like a king: Modern restaurants seek to recreate Chinese imperial cuisine

    Posted Jul 11th 2014, 12:09am by ISOBEL YEUNG

    ... shrimp toast sitting on a cheerful rose lacquer plate. Far beyond a gimmicky marketing ploy, Find and Chang's efforts have resulted in a well-thought-out and detailed menu, which they hope ...

  5. Magazines - Post Magazine - FOOD

    Spice market: Nigella seeds

    Posted Jun 08th 2014, 12:58am by Susan Jung

    ... Susan Jung Susan Jung Black magic If you were to say "nigella" to most foodies, they'd probably think of British celebrity chef Nigella Lawson rather than the spice. Nigella seeds- which come from the Nigella sativa plant and go by other na ...

  6. Magazines - Post Magazine - FOOD

    Have an ice day: Fruit sorbet recipes

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

    ... I make sorbet syrup and keep it in the fridge. That way, if I find a particularly sweet fruit in the market, I only need to purée it and whisk in the syrup, and within 15 minutes, I can have ...

  7. Magazines - Post Magazine - FOOD

    Spice market: supreme bean

    Posted May 24th 2014, 11:02pm by Susan Jung

    ... Susan Jung Susan Jung Coffee is consumed most often as a drink but it also makes for a distinctive seasoning. The seeds of the coffee fruit (called "cherries", because that's what they resemble) are picked when the fruit ripens to a deep re ...

  8. Magazines - Post Magazine - FOOD

    Q&A: Rich Frank and Leslie Miller

    Posted Jun 21st 2014, 11:51pm by Vanessa Yung

    ... and both of them have to be marketed. In wine you do tastings; in movies you do previews, show coming attractions and commercials. There are a lot of similarities in the overall thought ...

  9. Magazines - Post Magazine - FOOD

    Spice market: MSG

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

    ... Susan Jung Susan Jung MSG in a bottle It would be remiss of me to write a weekly column about seasonings and avoid covering one just because it's controversial. Monosodium glutamate (MSG) is used quite openly in most parts of Asia but, in the rest of ...

  10. Magazines - Post Magazine - FOOD

    Spice market: mace

    Posted Apr 26th 2014, 11:07pm by Susan Jung

    ... Susan Jung Susan Jung Sibling rivalry I'm not sure why mace is not as well known as its twin, nutmeg. The two spices come from the fruit of the Myristica fragrans tree- mace is the seed coating and nutmeg the seed. But while nutmeg is quite common- w ...




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