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  • July 24, 2014
  • Last updated: 9:38am
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  1. Magazines - Post Magazine - FOOD

    Thai minded

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

    ... tablespoonfuls of toasted, grated coconut, divided 2-4 red bird's-eye chillies, seeds removed, then finely chopped Fresh coriander sprigs If using shrimp, peel then slice them in half lengthwise. ... just the ripe, juicy fruit. Break the fruit into small chunks then put them in a bowl. Add the shrimp or chicken, some coriander sprigs, the chilli and half of the peanuts, shallots ...

  2. Magazines - Post Magazine - FOOD

    Recipe: golden moments with caramelised onions

    Posted Jul 12th 2014, 11:21pm by Susan Jung

    ... because most commercial puff pastry sheets are rolled out too thin. 300 grams all-butter puff pastry Half a batch of caramelised onion (recipe below) 20-30 cherry tomatoes (depending on size), ... minutes (you can fold the pastry in half, if needed to fit in your fridge). Preheat the oven to 250 degrees Celsius. Cut the tomatoes in half. Lay the puff pastry sheet flat on a work surface. Use ...

  3. Magazines - Post Magazine - FOOD

    Q&A: Eric Chong

    Posted Jul 12th 2014, 11:21pm by Bernice Chan

    ... practising. I wanted to put my all into it- I didn't want to go into it half-assed." What was it like during the competition? "In the top 50 I was scared, intimidated by everyone. Most ...

  4. Magazines - Post Magazine - FOOD

    Spice market: Biting black

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

    ... the ribs are cooked. Serve with white rice. For a classic dish of chicken with black bean sauce, soak the black beans in warm water for about 15 minutes, then roughly chop them. Chop half a chicken ...

  5. Magazines - Post Magazine - FOOD

    Book: Dough- Simple Contemporary Bread

    Posted Jun 14th 2014, 11:56pm by Susan Jung

    ... though: in the recipes, he gives a quantity for yeast and adds, "fresh if possible". Fresh yeast has approximately half the strength of dry, so if you're using dry yeast you'll ...

  6. Magazines - Post Magazine - FOOD

    The spice is right: Gingerbread recipes

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

    ... soda into the boiling water. Add half the flour into the butter/spice mixture and stir until almost fully incorporated, then slowly mix in half the water. Repeat, mixing in the remaining flour ...

  7. Magazines - Post Magazine - FOOD

    Recipe: light yet hearty summer salads

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

    ... degrees Celsius. Cut the cherry tomatoes in half and drizzle with about 15ml of extra-virgin olive oil. Put the tomatoes cut-side up on a baking tray then sprinkle them lightly with salt. Bake ...

  8. Magazines - Post Magazine - FOOD

    Feeling fruity

    Posted May 31st 2014, 11:58pm by Susan Jung

    ... at 180 degrees for about 10 minutes, until fragrant and medium brown. Cool the nuts, then roughly chop them. Cut the mango into 1cm cubes. Cut the passion fruit in half and scoop the pulp from ... in half and remove and discard the pits. Cut the fruit into wedges, put the pieces in a mixing bowl, sprinkle with sugar and use your hands to mix them thoroughly. Put the fruit, cut-side up, ...

  9. Magazines - Post Magazine - FOOD

    One-pot hot shot: recipes for spring

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

    ... Soak the morels until soft then remove them from the liquid and squeeze out the water. Strain the soaking liquid through a very fine sieve. If the morels are large, cut them in half. Wash ... and simmer until the potatoes are just tender, then drain and cut them in half lengthwise. Boil a large pan of salted water, add the asparagus and cook for one to two minutes, depending ...

  10. Magazines - Post Magazine - FOOD

    The light fantastic: super summer dishes

    Posted May 03rd 2014, 11:08pm by Susan Jung

    ... the sugar and stir until it's dissolved. Put half the pork neck into a bowl and add 80ml of the marinade, two roughly chopped garlic cloves and two minced chillies. Mix thoroughly ... the scallops. Heat the butter and oil in a skillet set over a medium-high flame. Pan-fry the scallops until brown on one side (about 60 to 90 seconds, depending on size, for mi-cuit- half ...




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