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  • October 1, 2014
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  1. Magazines - Post Magazine - FOOD

    Recipe: Creative sparkle

    Posted Sep 28th 2014, 09:14am by Susan Jung

    ... are wilted then transfer the ingredients to a serving plate. Scatter the fried garlic on top, garnish with the stalk of green peppercorns and serve immediately, with white rice. Chinese roast pork ...

    http://www.scmp.com/magazines/post-magazine/article/1599289/recipe-creative-sparkle
  2. Magazines - Post Magazine - FOOD

    Thanks for the memories

    Posted Sep 21st 2014, 09:09am by Susan Jung

    ... on size About 20 kei ji (also known as wolfberries or goji berries) 4 thin slices (about 2cm square) Chinese ham 4-6 fresh shrimp, with bodies about 4cm long, shells and heads removed 4-6 fresh ... or the shell won't be sturdy enough and might collapse when you steam it. The shell should be about 1cm thick. Julienne the Chinese ham against the grain and put it into the cavity of the melon. ...

    http://www.scmp.com/magazines/post-magazine/article/1593918/thanks-memories
  3. Magazines - Post Magazine - FOOD

    Dough it yourself

    Posted Sep 14th 2014, 10:37am by Susan Jung

    ... smooth-skinned local potatoes), preferably all the same size 450 grams streaky bacon 125 grams cheddar cheese, grated 3 large onions Sour cream Chives (don't use Chinese chives because the flavour ... Brush a very small amount of egg around the perimeter of each one. Roll some of the potato mixture into a ball (about 2cm in diameter) and place it on a piece of dough (unlike with Chinese ...

    http://www.scmp.com/magazines/post-magazine/article/1588530/dough-it-yourself
  4. Magazines - Post Magazine - FOOD

    Spice market: feel the heat

    Posted Sep 06th 2014, 10:50pm by Susan Jung

    ... with a rich, smoky flavour. It can be eaten out of hand (like raisins or dried cranberries) but more often it's used for making tong sui (sweet soups) and in traditional Chinese medicine (TCM). ... For a delicious, sweet and mild tonic soup that is supposed to strengthen the body and make your skin more beautiful, rinse then soak dried longans with Chinese red dates and a small amount of white ...

    http://www.scmp.com/magazines/post-magazine/article/1583773/spice-market-feel-heat
  5. News - Hong Kong - FOOD

    Time to ditch the shark fins, says Maldives minister

    Posted Sep 03rd 2014, 03:41am by Amy Nip

    ... to introduce more flat fish to Hong Kong and the mainland. "The Chinese are becoming quality conscious. They have more belief in products from Europe," he added. Yannis Pelekanakis, ...

    http://www.scmp.com/news/hong-kong/article/1583966/time-ditch-shark-fins-says-maldives-minister
  6. Magazines - Post Magazine - FOOD

    Snack attack: Put chai goh

    Posted Aug 23rd 2014, 11:17pm by Susan Jung

    ... Susan Jung Susan Jung Rice and shine A popular street-food snack that is getting harder to find is put chai goh (earthen bowl pudding). Heavy, sweet and slightly chewy, put chai goh is made of water, Chinese slab sugar and a combination of rice flour and glutinous rice flour. The mixture is then put into small bowls (hence the name, although some vendors make it in disposable ...

    http://www.scmp.com/magazines/post-magazine/article/1576935/snack-attack-put-chai-goh
  7. Lifestyle - Food & Wine - FOOD

    Feast like a king: Modern restaurants seek to recreate Chinese imperial cuisine

    Posted Jul 11th 2014, 12:09am by ISOBEL YEUNG

    ... Isobel Yeung life@scmp.com A sophisticated take on Chinese imperial cuisine brings out essence of complex dishes prepared with lavish ingredients Old world order "Food can never be too good and cooking can never be done too carefully," wrote Confucius in The Analects. Food has always taken a central role in the mindset of the Chinese, and knowing how to eat properly ...

    http://www.scmp.com/lifestyle/food-wine/article/1551105/old-world-order
  8. Magazines - Post Magazine - FOOD

    Book: Hunan- A Lifetime of Secrets from Mr Peng's Chinese Kitchen

    Posted Jul 05th 2014, 11:24pm by Susan Jung

    ... Susan Jung Susan Jung Hunan- A Lifetime of Secrets from Mr Peng's Chinese Kitchen With Qin Xie   It's important to know that the book Hunan is named after a Chinese restaurant ... Sichuan, Cantonese and Hakka. The Peng (Y.S.) of the title opened Hunan in 1982, back in the days when Chinese food in Britain was synonymous with Cantonese fare, and probably not very good ...

    http://www.scmp.com/magazines/post-magazine/article/1544826/book-hunan-lifetime-secrets-mr-pengs-chinese-kitchen
  9. Magazines - Post Magazine - FOOD

    Signature dish: a feast for the eyes

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

    ... we do all that. But, of course, much more is involved. The process starts with the ideas for dishes. And they have to look good. That, unfortunately, rules out a lot of Chinese dishes, ...

    http://www.scmp.com/magazines/post-magazine/article/1572741/signature-dish-feast-eyes
  10. Magazines - Post Magazine - FOOD

    Truc: the cure

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

    ... by children, the elderly, the pregnant or anyone who has a compromised immune system.   Truc (tryk): noun, masculine, trick, gimmick, device. A French word for a chef's secret.       ...

    http://www.scmp.com/magazines/post-magazine/article/1551966/truc-cure

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