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  • August 21, 2014
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  1. Soy sauce

    Posted Apr 30th 2011, 12:00am

    ... Karly Cox Soy sauce is a crucial ingredient in many Asian cuisines. It originally came from China and was probably first used in place of salt, which is historically an expensive commodity. Soy sauce is rich in umami, the fifth basic taste (the others are ...

  2. Meat and greet

    Posted Jul 22nd 2012, 12:00am

    ... feet or duck heads. It took me years- years!- to realise that in Chinese, 'meat' means only 'pork'. Goose, chicken wings, dog meat, cow's stomach- none ... think you're off the hook. With the mainland's relatively newfound wealth, it's de rigueur to eat pork at all meals, including breakfast. Vegetables just don't taste the same ...

  3. Broth of fresh air

    Posted Feb 09th 2012, 12:00am

    ... claypot curry chicken with French bread, rice paper rolls, Vietnamese pork sausage (cha lua), shrimp and green papaya salad and 19 types of soup with rice noodles. Lee says his beef broth cooks ... is the Vietnamese classic, a traditional Ho Chi Minh City-style banh mi that's all about the pork. Crusty French bread comes with a smear of pork p?t?, roast pork and salami. Pickled carrot and daikon, ...

  4. Vietnam Choi

    Posted Jun 28th 2012, 12:00am

    ... the loads of fresh herbs that help to make Vietnamese cuisine seem so light, delicate and healthy. The chilled shrimp and pork in rice paper roll (HK$38) had too much rice vermicelli and not enough ... roasted pork with cold rice vermicelli (HK$40) had tender, well-flavoured meat that would have been improved with a little more char. Deep-fried spring rolls (HK$35) again lacked herbs, ...

  5. Que Vinh Dang

    Posted Jan 09th 2011, 12:00am by Susan Jung

    ... 'Won ton mein, mui choi gau yuk [pork belly with preserved vegetables], cha siu fan and dim sum. When I cook at home it's a simple bowl of pasta.' What do you make on days off? ... of pork, you can't expect it to be good later on. You need the right ingredients and chemicals- dextrose, pink salt, sodium nitrate. With whole cuts of meat- duck breast or pork loin- ...

  6. Use your loaf

    Posted Sep 18th 2011, 12:00am

    ... at the last minute. Banh mi with braised pork belly, pickled vegetables and Asian slaw (pictured) Although many people think of this as a sandwich filled with pat?, headcheese and pickled vegetables, 'banh mi' actually refers to the light, airy baguette itself. The bread can be filled with almost anything, from fried egg with pork floss to pork innards simmered in a rich, savoury sauce. ...

  7. Moi Vietnam Cuisine

    Posted Jan 05th 2012, 12:00am

    ... are friendly, but not always efficient; we had to ask for our finished dishes to be taken away. Soft-shell crab rolls (HK$45) were loosely wrapped and unwieldy. Fried pork and shrimp rolls (HK$52) were ... and pork (HK$52) were soft, warm and comforting, although slightly overcooked so they fell apart when we picked them up. Roast suckling pig (HK$118) had tender, well-flavoured meat and thin, ...

  8. Street eat with chilli oil and meat

    Posted Jul 07th 2011, 12:00am

    ... for her to use. She would happily oblige, mincing the beef or pork finely in order to maximise the flavours of the workers' hard-earned reward. The resulting dish included silky, expertly ... 'ma'- face and became known as 'mapo', the 'pockmarked lady'. Today, the standard recipe incorporates pork rather than beef, possibly because pork is much easier to purchase ...

  9. A taste of home

    Posted May 27th 2012, 12:00am

    ... egg tarts and Vietnamese quick-braised pork belly. ...

  10. Restaurants

    Posted Aug 09th 2012, 12:00am

    ... pork belly and barigoule-style artichokes, Bresse pigeon. $$$$$ Amigo Amigo Mansion, 79A Wong Nai Chung Road, Happy Valley. Tel: 2577 8993. Signature dishes: turtle soup with cream and light ... French-cut US pork chop with mashed potatoes, grilled eggplant, onions and tomatoes. $$ Libertine 26 Aberdeen Street, Central. Tel: 2858 2022. Signature dishes: pate de campagne and rillettes, onion ...




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