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  • August 22, 2014
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  1. Magazines - Post Magazine - FOOD

    Spice market: anise seed

    Posted Aug 16th 2014, 11:31pm by Susan Jung

    ... Susan Jung Susan Jung I love the intense, licorice-y flavour of aniseed, although it's not a spice everyone appreciates. To me, it seems a little old-fashioned, perhaps because of the vintage-looking packaging of Flavigny violet or rose pastilles. At the centre of each hard, round bonbon is a whole aniseed. The spice (which is actually the fruit of the Pimpinella anisum rather than ...

    http://www.scmp.com/magazines/post-magazine/article/1572742/spice-market-anise-seed
  2. Magazines - Post Magazine - FOOD

    You had me at aloo

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

    ... and cook, stirring frequently, until the potato and cauliflower are just tender. If needed, add a little water to prevent the vegetables from sticking. Taste for seasoning and correct, if necessary, ... to make a smooth dough that's neither sticky nor dry; add a little more flour or water, if needed. Shape the dough into a ball then cover it with cling-film and leave it on the work surface ...

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

    Q&A: Tom Aikens

    Posted Aug 02nd 2014, 11:31pm by Charley Lanyon

    ... er, intense in the kitchen. Is that still the case? "I guess when you're young, you're just trying to prove a point and you're a little selfish and untoward to other people ...

    http://www.scmp.com/magazines/post-magazine/article/1562545/qa-tom-aikens
  4. Magazines - Post Magazine - FOOD

    Book: Rococo- Mastering the Art of Chocolate

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

    ... Susan Jung Susan Jung Rococo- Mastering the Art of Chocolate By Chantal Coady   Chantal Coady is known for her pretty little shops in London that feature an enticing array of moulded and hand-dipped chocolates (my favourites are the caramels). That's not the focus of this book, though- perhaps because confectionery is the most difficult part of a pastry chef's repertoire. ...

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

    On the shelf

    Posted Jul 12th 2014, 11:21pm

    ... elderflower cordial. It makes a delicious, refreshing drink when mixed (in small amounts – a little goes a long way) with vodka (in significantly larger amounts) and soda water (ditto) and served over ...

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

    Spice market: some lick it hot

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

    ... expensive- the colour was vibrant compared with the more muted tone of the one made in China. Fortunately, a little goes a long way, all that is needed for a large batch of kimchi (four whole ...

    http://www.scmp.com/magazines/post-magazine/article/1548840/spice-market-some-lick-it-hot
  7. Magazines - Post Magazine - FOOD

    Q&A: Eric Chong

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

    ... He is self-taught. He went to Canada with very little money more than 40 years ago, leaving behind my mum and grandma in Taishan, Guangdong. He found a job as a dishwasher in Chinatown ...

    http://www.scmp.com/magazines/post-magazine/article/1548842/qa-eric-chong
  8. 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 ... temperature to marinate for about 15 minutes. Mix in a little finely sliced red bird's-eye chilli and a small amount of minced garlic then put the ingredients in a heat-proof dish and steam until ...

    http://www.scmp.com/magazines/post-magazine/article/1544825/spice-market-biting-black
  9. Magazines - Post Magazine - FOOD

    The spice is right: Gingerbread recipes

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

    ... from the insistence on using rye flour, they can differ enormously. Some of them call for ground spices, others have you infuse whole spices in milk. Some are very lean doughs, with very little ...

    http://www.scmp.com/magazines/post-magazine/article/1530663/spice-right-gingerbread-recipes
  10. Magazines - Post Magazine - FOOD

    Little treasures: gnocchi

    Posted Feb 15th 2014, 11:00pm by Susan Jung

    ... Text Nellie Ming Lee It takes practice to master any of the many types of gnocchi, but the rewards are well worth the effort Little treasures Text Susan Jung / Photography Jonathan Wong ... and delicate, rather than heavy, takes a little practice, but it's a skill worth mastering. Sweet potato gnocchi with sage brown butter (pictured) Buy sweet potatoes that are medium-sized to large. ...

    http://www.scmp.com/magazines/post-magazine/article/1426024/little-treasures-gnocchi

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