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  • July 31, 2014
  • Last updated: 11:51pm
Hong Kong




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Results 1 - 10 of 19 for poultry

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  1. Magazines - Post Magazine - FOOD

    Book: Pies and Tarts

    Posted Jul 19th 2014, 10:53pm by Susan Jung

    ... layer as pliable as the dough it's layered with. Apart from that, the rest of the book is detailed. The chapters are divided into types of pie- vegetable and mushroom; poultry and rabbit; ...

  2. Magazines - Post Magazine - Food & drink

    Truc: fat finding

    Posted May 17th 2014, 11:06pm

    ... from beef, poultry or pigs. To make your own, cut the fresh fat into 3cm chunks – the smaller the pieces, the quicker it renders (although it still takes quite a lot of time). Put the fat ... If you made the fat from poultry or pork, the connective tissue left in the strainer can be made into scratchings. Put the tissue back into the pan, turn up the heat and fry it until it’s brown ...

  3. Magazines - Post Magazine - FOOD

    Truc: coop d'état

    Posted Oct 21st 2012, 12:00am by Susan Jung

    ... Susan Jung Susan Jung   A friend and I have already started discussing what we want to cook for Thanksgiving, which is just over a month away. I asked: "Can we please skip the turkey?" Because if there's any bird duller, I haven't tast ...

  4. Magazines - Post Magazine - FOOD

    Spice market: chervil

    Posted Apr 20th 2014, 12:37am by Susan Jung

    ... them on the surface of the soup, as a pretty garnish. It's also used to flavour poultry and seafood. Chop the herb and scatter it over the dish just before serving.   ...

  5. Magazines - Post Magazine - FOOD & WINE


    Posted Oct 26th 2013, 10:53pm by Susan Jung

    ... until crisp, then salted, drained on paper towels and eaten as delicious chicken cracklings. The fat from other types of poultry, such as duck or goose, can be rendered in the same way. Rendered poultry fat can be stored for months in the fridge (where it will solidify). It's delicious when used to sauté potatoes, vegetables or meat. If you have enough of this rendered fat, you can ...

  6. Magazines - Post Magazine

    Germ warfare: Hong Kong’s never-ending fight against viruses

    Posted Nov 30th 2013, 10:57pm by SARAH LAZARUS

    ... a strain called H5N1 jumped from poultry to people for the first time. Eighteen people were hospitalised, of whom six died. The Hong Kong government, fearing a major epidemic, took a bold move ... To last month, it has infected 137 people, killing 45. Almost all the victims had visited live poultry markets or had had close contact with live birds shortly before they became ill. H7N9 causes ...

  7. Magazines - Post Magazine - FOOD

    Spice market: Limu omani

    Posted Nov 16th 2013, 10:30pm by Susan Jung

    ... them in a spice or coffee grinder. The powder can then be used in spice blends for seasoning poultry or seafood. Whole dried limes are delicious in a chicken tagine. Start by seasoning chicken ...

  8. Magazines - 48hrs

    Amazing graze: in praise of the city’s cooked food centres

    Posted Mar 05th 2014, 11:10pm

    ... onions. For poultry, a solid dish is the roasted chicken with fermented bean curd, which has tender, flavourful meat and crisp skin. BC Chan Choi Kee, Shop CF1-3, 1/F Queen Street Cooked Food ...

  9. Magazines - Post Magazine - Food & drink

    Book: Arabesque – Modern Middle Eastern Food

    Posted Sep 22nd 2013, 12:00am by Susan Jung

    ... bisteeya, for instance, isn't featured in the "pigeon" or "poultry" chapters. Instead, it's listed under "cinnamon", as is ras el hanout, even though ...

  10. Magazines - 48hrs - EAT/DRINK

    Food review: Chachawan serves welcome homestyle Thai dishes

    Posted Nov 27th 2013, 10:40pm by Susan Jung

    ... The chargrilled Iberico pork (listed under the meat and poultry section, HK$158), on the other hand, didn't have the fatty, soft texture you expect from the breed, so the flesh was too firm. ...




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