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  • November 27, 2014
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Results 1 - 10 of 10 for mexican cuisine

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  1. Lifestyle - Food & Wine - 15 MINUTE CHEF CHICKEN TAQUITOS

    15 Minute Chef: Chicken Taquitos

    Posted Nov 15th 2012, 12:00am by Susan Jung

    ... Recipe Cooking oil, as needed About 350 grams cooked chicken meat, shredded 1 large shallot, halved lengthwise then thinly sliced 2 large garlic cloves, thinly sliced 60 grams canned tomato purée 12 corn tortillas, 16cm in diameter Fine sea salt and fresh ...

  2. Dork talk

    Posted Aug 09th 2009, 12:00am by Susan Jung

    ... Susan Jung You would be forgiven for thinking Married... with Dinner ('the continuing adventures of a couple of San Francisco food dorks') sounds like either a gag-fest in the vein of American sitcom Married... with Children or a nauseating, mus ...

  3. The Art of Mexican Cooking

    Posted Jul 05th 2009, 12:00am by Susan Jung

    ... Susan Jung The Art of Mexican Cooking By Diana Kennedy Englishwoman Diana Kennedy moved to Mexico in the late 1950s and learned all she could about the country's cuisine. She began teaching Mexican cooking classes and writing books, and is now considered the foremost English-language authority on Mexican cuisine. Like Kennedy's other books, The Art of Mexican Cooking ...

  4. Cafe Iguana

    Posted Sep 10th 2009, 12:00am by Susan Jung

    ... Susan Jung 57 Wyndham Street, Central Tel: 2526 7993 Open: noon-midnight Cuisine: Mexican. Price: About HK$250 without drinks and before adding the service charge. Ambience: The downstairs ... chipotle adobo with salsa verde (HK$98)- had a sauce that was too sweet. Every Mexican cook makes a different, closely guarded version of mole- a rich, complex sauce made with unsweetened ...

  5. Chillies

    Posted Aug 10th 2003, 12:00am by Susan Jung

    ... are popular in many cuisines and are grown around the world, with many varieties being indigenous to Mexico. Chillies can be used fresh or dried, pickled or preserved, pounded into pastes or infused ... variety of fresh chillies in Hong Kong. We have the hot Thai variety and then it jumps to large and mild, with no range in between. Whenever I travel to California, which has a strong Mexican ...

  6. Food

    Posted Feb 19th 2009, 12:00am by Susan Jung

    ... with cumin and coriander, Middle Eastern mezze platter, fresh prawns with bell peppers and onions. $$ Mexican Agave 33 D'Aguilar Street, Central Tel: 2521 2010 Open: 5pm-12.30am (Friday and Saturday until 1.30am) (Branch in Wan Chai, tel: 2866 3228) Signature dishes: Sea bass in a lava bowl, empanadas, pork braised with achiote, garlic, oregano and orange juice, crepes with Mexican ...

  7. Latin accents

    Posted Nov 08th 2009, 12:00am by Susan Jung

    ... Susan Jung The only chorizo I ate growing up in California was the Mexican variety. It was usually made of minced pork (but sometimes beef) mixed with lots of fat, chillies and spices. ... and not as chilli-hot as the Mexican version, although it still has lots of spice (primarily paprika). Spanish chorizo is now a staple in my kitchen: I use it not just for the flavour but also for the lovely ...

  8. Tarragon

    Posted Sep 21st 2003, 12:00am by Susan Jung

    ... The best-tasting tarragon is considered to be the French variety; others include Russian and Mexican. Fresh tarragon is sometimes hard to find because it is so delicate and perishes quickly. It is also ...

  9. Hot pockets

    Posted May 24th 2009, 12:00am by Susan Jung

    ... tortillas Many of the best taco trucks (and Mexican restaurants) heat their tortillas on the same greasy griddle that's used to cook the meat, which adds a lot of flavour. When I'm cooking ...

  10. Food

    Posted Sep 11th 2008, 12:00am by Susan Jung

    ... reduction, crayfish bisque, grilled Australian Wagyu beef with porcini gravy. $$$ Mexican Agave 33 D'Aguilar Street, Central Tel: 2521 2010 Open: Sunday-Thursday 5pm-12.30am (Friday and Saturday ...



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