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  1. Lifestyle - Food & Wine - 15 MINUTE CHEF ROAST PORK WITH CHILLIES

    15 Minute Chef: Roast Pork With Chillies

    Posted Oct 25th 2012, 12:00am by Susan Jung

    ... Susan Jung susan.jung@scmp.com This is made with crispy-skinned roast pork that's sold at siu mei (roasted meat) shops. It's my mother's recipe, although I use red and yellow bell peppers, instead of her green ones. Recipe 30 grams pine nuts 2 heaped tbsp dried shrimp, soaked in 60ml warm water 300 grams slightly fatty skin-on roast pork 1 red bell pepper ...

    http://www.scmp.com/lifestyle/food-wine/article/1068714/15-minute-chef-roast-pork-chillies
  2. Game plan

    Posted Nov 15th 2009, 12:00am by Susan Jung

    ... Susan Jung Rabbit is a difficult meat to get right. It has very little fat so if it's cooked incorrectly, it can be dry and stringy. The legs are muscular and tough and benefit from slow braising while the loin is more like the breast of a chicken: i ...

    http://www.scmp.com/article/698382/game-plan
  3. bak choi

    Posted Dec 02nd 2007, 12:00am by Susan Jung

    ... the vegetable is crisp-tender. It should take two to three minutes. For pork and vegetable dumplings, make a dough for steamed buns. Finely chop some larger pieces of bak choi, keeping the stems ... and allow to cool. Wrap in cheesecloth or a clean kitchen towel and squeeze out as much moisture as possible. Stir-fry minced pork with soy sauce, rice wine, salt, ground white pepper, cornstarch ...

    http://www.scmp.com/article/617901/bak-choi
  4. Love meat tender

    Posted Dec 17th 2006, 12:00am by Susan Jung

    ... Tough cuts can be transformed into rich winter stews by being braised slowly in a tasty stock. Time is of the essence, writes Susan Jung. Braising is the antithesis of fast food. This method allows you to take tough cuts of meat and tenderise them by cook ...

    http://www.scmp.com/article/575744/love-meat-tender
  5. Perfect match

    Posted Sep 20th 2007, 12:00am by Simon Tam

    ... by Simon Tam simon@iwinecentre.com Crispy-skinned roast pork with garlic-scented mash is simple soul food. The trick in making good roast pork, apart from a good piece of meat, lies ... garlic cloves with the meat, but an easier way is to fry garlic slivers and mix them with the potatoes. The best wine with a pork and garlic mash combination needs substantial fruit richness. ...

    http://www.scmp.com/article/608478/perfect-match
  6. Pigging out

    Posted Mar 21st 2010, 12:00am by Susan Jung

    ... Susan Jung The recipes at Slim Pickins' Pork (slimpickinspork.blogspot.com) are so mouth-watering, I wish the contributors, Andrew (from Columbus, Ohio) and Reil (from Minneapolis, ... for dishes such as stuffed and roasted pork belly; buttermilk-berry ice cream; poached salmon rillettes; caramel- ised onion and andouille pizza; and bananas Foster and Nutella crepes. As you'll ...

    http://www.scmp.com/article/709197/pigging-out
  7. Get wise to sage

    Posted Nov 21st 2010, 12:00am by Susan Jung

    ... be musty and strong. Sage is frequently paired with pork. I love it in a super-easy dish of slow-cooked pork braised in milk. Start by tying a large piece of boneless pork- rump, loin or shoulder- with kitchen string to make it more compact. Season with salt and pepper, then sear it on all sides in hot fat. Put the pork into a deep dish slightly larger than the meat, then add wide strips ...

    http://www.scmp.com/article/731165/get-wise-sage
  8. Lifestyle - Food & Wine

    Basic Korean restaurant should be cheaper

    Posted Sep 06th 2012, 12:00am by Susan Jung

    ... that they weren't going to fit on the tiny tabletop, most of which was taken up by the grill. We ordered the grilled pork rinds (150 grams for HK$70) because we'd never seen them offered at Korean ... that was one-dimensionally hot. The banchan (side dishes) were sparse. The only one we liked was the marinated mushrooms. Recommended dishes: grilled pork spare ribs (200 grams for HK$108) had good flavour from ...

    http://www.scmp.com/lifestyle/food-wine/article/1030099/basic-korean-restaurant-should-be-cheaper
  9. Magazines - Post Magazine - Food & drink

    Return to the fold

    Posted Oct 07th 2012, 12:00am by Susan Jung

    ... of my favourite dishes to eat in Vietnam. The large, sizzling hot, turmeric-scented crepe filled with pork, shrimp and bean sprouts is a hands-on dish: you tear off a section of the filled ... with basil, mint and the salty-sweet pungent fish sauce.   Banh xeo (pictured) In Vietnam, I've watched as vendors spread raw bean sprouts plus the partially cooked shrimp and pork on top ...

    http://www.scmp.com/magazines/post-magazine/article/1052357/return-fold
  10. Table talk

    Posted Feb 17th 2011, 12:00am by Susan Jung

    ... Cabernet-Carmenere-Cabernet Franc-Merlot blend 2007. Bookings: 2529 2300 JW's California at the JW Marriott in Admiralty will serve an eight-course pork feast on February 25. Dishes include pan-seared Hokkaido scallops with sustainable caviar and 24-hour confit pork belly; caramelised pig's trotters with foie gras and golden apple; crispy suckling pig confit with warm mango and red wine jus; ...

    http://www.scmp.com/article/738424/table-talk

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