• Wednesday
  • July 23, 2014
  • Last updated: 11:52am
Hong Kong




Refine Your Search

Sort by

Related Keywords

Search Results

Results 1 - 10 of 29 for subsidised flats

Search results

  1. Magazines - Post Magazine - FOOD

    Recipe: golden moments with caramelised onions

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

    ... minutes (you can fold the pastry in half, if needed to fit in your fridge). Preheat the oven to 250 degrees Celsius. Cut the tomatoes in half. Lay the puff pastry sheet flat on a work surface. Use ...

  2. Magazines - Post Magazine - FOOD

    Book: Plusixfive- A Singaporean Supper Club Cookbook

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

    ... telephone prefix); paying guests began eating at Lee's home. It was a success and the number of covers grew from eight to 18 (the most he could fit into his flat) and led to catering gigs ...

  3. Magazines - Post Magazine - FOOD

    Pulp action: mango recipes

    Posted May 24th 2014, 11:02pm by Susan Jung

    ... a serrated knife to slice the mango parallel to the flat seed in the centre of the fruit. Turn the mango over and slice again, so you have two pieces of fruit (with the skin on) and the seed. Scoop ...

  4. Magazines - Post Magazine - FOOD

    The light fantastic: super summer dishes

    Posted May 03rd 2014, 11:08pm by Susan Jung

    ... for topping the noodles before serving. Shape the minced meat mixture into small, flat patties about 3cm in diameter and cook them on a lightly oiled grill or barbecue, letting them char slightly. ...

  5. Magazines - Post Magazine - FOOD

    Spice market: chervil

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

    ... Susan Jung Susan Jung Feather duster Chervil is the refined cousin of the parsley family. Delicate in looks, flavour and fragrance, chervil- with its feathery leaves- is far less assertive than other plants in the apiaceae family, which includes celery, carrot and flat-leaf parsley. In Hong Kong, chervil is more expensive than other types of parsley. To store it, wrap the base ...

  6. Magazines - Post Magazine - FOOD

    Truc: mandoline

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

    ... Susan Jung A mandoline is not, as many people think, a musical instrument (that would be mandolin). It’s a cooking utensil composed of a flat plane (made of plastic or metal) with a slot in the centre, into which is inserted an adjustable razor-sharp blade. When you slide food – such as a carrot, turnip, potato or cucumber – across the surface of the plane, the blade cuts it into even ...

  7. Magazines - Post Magazine - FOOD

    Spice market: ramp access

    Posted Apr 12th 2014, 11:17pm

    ... like purple-tinged spring onions while the top parts are long flat leaves. Ramps are pungent and intense, tasting like a cross between onion and garlic. The entire stalk can be used (although ...

  8. Magazines - Post Magazine - FOOD

    Spice market: sour face

    Posted Mar 22nd 2014, 11:20pm by Susan Jung

    ... fresh tamarind, look for pods that are swollen and full, rather than thin and flat, as this means they're ripe and therefore sweeter and less acidic. For tamarind paste, cut or break off ...

  9. Magazines - Post Magazine - FOOD

    Cream cheese: you know you want to

    Posted Mar 22nd 2014, 11:20pm by Susan Jung

    ... hours. Preheat the oven to 180 degrees Celsius. Divide the dough into six even portions (about 125 grams each). Knead each portion until malleable then shape it into a flat disc. On a lightly ...

  10. Magazines - Post Magazine - FOOD

    Something to chew on: Asian rice cakes

    Posted Mar 01st 2014, 11:13pm by Susan Jung

    ... come in many shapes and sizes. Rice cakes with pork, shrimp and Chinese cabbage (pictured) For this dish, I use the long, flat rice cakes. 500 grams rice cakes 200 grams skinless pork belly 15 ...




SCMP.com Account