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  • July 11, 2014
  • Last updated: 11:37pm
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  1. Magazines - Post Magazine - FOOD

    Have an ice day: Fruit sorbet recipes

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

    ... Text Susan Jung / Photography Jonathan Wong / Styling Nellie Ming Lee There's nothing more refreshing during the hot summer months than tucking into a fresh, fruity sorbet Have an ice day Text Susan Jung / Photography Jonathan Wong / Styling Nellie Ming Lee   When it's hot outside, I make sorbets far more often than I do ice cream. It's not just because of all ...

  2. Magazines - Post Magazine - FOOD

    Truc: ice age

    Posted May 31st 2014, 11:58pm by Susan Jung

    ... Susan Jung When the weather is hot and humid, my thoughts, naturally, turn to ice cream. I rarely buy the commercial stuff, except when doing a photo shoot – commercial ice creams contain stabilisers, which help them stay solid at room temperature. There are many types of ice-cream machines and while most of them do a good job, each has its pros and cons. What they all have in common ...

  3. 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

    ... the empire, and were defined by rare or exotic ingredients such as sea cucumber or bear's paw. One of the best-preserved styles is the Tan family cuisine (tan jia cai), developed during the late ... dinner menu features steamed superior bird's nest with sea urchin and truffle, the modern-day equivalent of bear's paw and shark's fin. In the imperial kitchens, long processes ...

  4. Magazines - Post Magazine - FOOD

    Q&A: Hiroyuki Kanda

    Posted Jul 05th 2014, 11:24pm by Vanessa Yung

    ... The notion of each ingredient is different in Japan [than it is] in France. For example, tai [sea bream] and tuna are the most expensive fish in Japan. But in France they are not as popular as sea ...

  5. 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

    ... pig's blood and intestines; prawn toast with sweet and sour sauce; and steamed sea bass with ginger and spring onion. The book's more unusual dishes include cuttlefish with lamb's ...

  6. Magazines - Post Magazine - FOOD

    Feeling fruity

    Posted May 31st 2014, 11:58pm by Susan Jung

    ... beurre sale About 15 grams unsweetened coconut shavings or large-flaked coconut About 25 grams unsalted macadamias Rough-flaked sea salt, such as Maldon Mint leaves If the coconut is untoasted, ... for sprinkling (if you have it, use vanilla sugar) 1 punnet fresh raspberries About 50 grams sliced almonds Double cream, or vanilla or almond ice cream, for serving (optional) Cut the stone fruits ...

  7. Magazines - Post Magazine - FOOD

    Spice market: Mastic fantastic

    Posted Jun 14th 2014, 11:58pm by Susan Jung

    ... days, mastic was used as a type of chewing gum, because, when softened, the texture becomes elastic. Mastic ice cream, which I've tasted in Istanbul, Turkey, has a unique, chewy texture. ...

  8. Magazines - Post Magazine - FOOD

    Summer dinners: on the lamb

    Posted Jun 21st 2014, 11:51pm by Susan Jung

    ... juice About 30 grams panko (Japanese bread crumbs) Fine sea salt and freshly ground black pepper Sprinkle fine salt lightly but evenly over the entire surface of the lamb, then roll it up, wrap ... mint leaves Pomegranate seeds Fine sea salt and freshly ground black pepper Bring a pan of salted water to the boil, add the pearl couscous (or pasta) and cook until just tender (about five ...

  9. Magazines - Post Magazine - FOOD

    The spice is right: Gingerbread recipes

    Posted Jun 14th 2014, 11:58pm by Susan Jung

    ... the recipe. 1 kg honey (I use eucalyptus or rosemary honey) 350 grams rye flour 650 grams bread flour 5 grams fine sea salt 200ml whole milk 6 green cardamom pods, lightly crushed 2 mace blades ... bowl, preferably the bowl of a heavy duty mixer, and pour it over them. Add the sea salt and stir gently to mix thoroughly. Leave this mixture to cool. Pour the milk into a saucepan and add ...

  10. Magazines - Post Magazine - FOOD

    Recipe: light yet hearty summer salads

    Posted Jun 08th 2014, 12:58am by Susan Jung

    ... 120ml-150ml extra-virgin olive oil Fine sea salt, rough-flaked sea salt and freshly ground black pepper Sprinkle fine sea salt lightly but evenly over the entire steak and leave at room temperature ... and add the sliced steak, cherry tomatoes and two anchovy fillets to each portion. Scatter the fried garlic on top, sprinkle lightly with rough-flaked sea salt and put a blob of grainy mustard ...




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