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  • August 21, 2014
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Results 1 - 10 of 102 for types of insurance

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  1. Magazines - Post Magazine - FOOD

    Signature dish: a feast for the eyes

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

    ... at least of the type that are easy for a home cook to make. I can name many home-style dishes that I love but which I would never attempt to photograph: Shanghainese braised pork hock (brown); ...

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

    Spice market: citrus zest

    Posted Jul 26th 2014, 11:09pm by Susan Jung

    ... A microplane-type rasp grater creates a light, cloud-like drift of very finely grated zest. I use the rasp grater when I want zest to use as a seasoning for dishes: I mix it into marinades, salads ...

    http://www.scmp.com/magazines/post-magazine/article/1557248/spice-market-citrus-zest
  3. Magazines - Post Magazine - FOOD

    On the shelf

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

    ... But then I looked at the ingredients list and saw that it's made of only rose petals, sugar, glucose and citric acid, so I understand the cost, because roses (the type suitable for cooking) ... flavour. I recently tasted two types of instant noodles that I liked a lot, both made by the Island Foods in Japan. The Island Ise Ebi (above centre; HK$59 for a box with two servings) doesn't ...

    http://www.scmp.com/magazines/post-magazine/article/1555334/shelf
  4. Magazines - Post Magazine - FOOD

    Preserve & protect: pickle recipes

    Posted Jul 26th 2014, 11:09pm by Susan Jung

    ... to swim around in the brine- if necessary, use two jars. Leave about 6cm between the cucumbers/brine and the top of the jar. Take a flexible plastic bag (the type used in grocery shops ...

    http://www.scmp.com/magazines/post-magazine/article/1557237/recipe-pickles
  5. 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; ...

    http://www.scmp.com/magazines/post-magazine/article/1555332/book-pies-and-tarts
  6. Magazines - Post Magazine - FOOD

    Spice market: some lick it hot

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

    ... Susan Jung Susan Jung The first time I bought gochugaru, in a Korean shop on Kimberley Street, Tsim Sha Tsui, I had a couple of questions for the assistant. "Which should I use to make kimchi?" I asked, pointing to a row of various types of finely ground chilli flakes. "And what's the difference between these two bags?" The knowing look she gave me ...

    http://www.scmp.com/magazines/post-magazine/article/1548840/spice-market-some-lick-it-hot
  7. Magazines - Post Magazine - FOOD

    Spice market: Biting black

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

    ... put them in a glass jar), rather than in the fridge. This type needs to be soaked to soften them; I mostly use warm water but you can also use rice wine or broth. After soaking them, you can ...

    http://www.scmp.com/magazines/post-magazine/article/1544825/spice-market-biting-black
  8. Magazines - Post Magazine - FOOD

    Spice market: Mastic fantastic

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

    ... lentiscus, an evergreen tree that grows around the Mediterranean. Mastic, like other types of resin, is extracted by cutting into bark, which then exudes the gummy, thick liquid. It's then dried ... 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. ...

    http://www.scmp.com/magazines/post-magazine/article/1529909/spice-market-mastic-fantastic
  9. Magazines - Post Magazine - FOOD

    Book: Dough- Simple Contemporary Bread

    Posted Jun 14th 2014, 11:56pm by Susan Jung

    ... term, which he prefers to "kneading") with your hands, rather than a machine, to give you a better "feel" for the dough. Chapters are organised by the type of dough ...

    http://www.scmp.com/magazines/post-magazine/article/1529910/book-dough-simple-contemporary-bread
  10. Magazines - Post Magazine - FOOD

    Snack attack: bursting with pide

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

    ... Fillings range from a simple cheese topping to more elaborate and rich savoury meat mixtures, sometimes with an egg on top. The baker puts the pide on a wooden peel (similar to the type used ... of butter, which melts in the residual heat, giving the flatbread even more flavour. We ate pide in several types of eatery: some shops, called pide salonu, concentrated only on this and other types ...

    http://www.scmp.com/magazines/post-magazine/article/1516090/snack-attack-bursting-pide

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