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  • August 21, 2014
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  1. Magazines - Post Magazine - FOOD

    You had me at aloo

    Posted Aug 02nd 2014, 11:31pm by Susan Jung

    ... of the cauliflower into medium-sized florets and the base into pieces that are slightly smaller. Halve the tomatoes. Heat a wok over a medium flame and add the ghee. Add the chillies, ginger, cumin seeds ... thoroughly. Stir in the tomato, ground turmeric, ground coriander, garam masala, brown sugar and half the fresh coriander, then season to taste with salt. Lower the heat, cover the wok with the lid ...

    http://www.scmp.com/magazines/post-magazine/article/1562538/you-had-me-aloo
  2. Magazines - Post Magazine - FOOD

    A melting pot: quick and easy stews

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

    ... then into slices about 3mm thick. Thinly slice the garlic. Peel the ginger then finely grate it. Heat about 30ml of oil in a deep enamelled cast-iron pot set over a medium flame. When the oil is hot, brown ... not enough, add some more) and heat over a low flame. Add the onion and garlic, season lightly with salt, then cook, stirring often, until the onion is soft and translucent. Add the ginger and chilli ...

    http://www.scmp.com/magazines/post-magazine/article/1572268/melting-pot-quick-and-easy-stews
  3. Magazines - Post Magazine - FOOD

    Truc: the cure

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

    ... and best of all, preparing it won't heat up the kitchen. At its most basic, ceviche is seafood mixed with fresh citrus juice and other ingredients, such as chillies, shallots and garlic. Some people say the citrus juice (usually lime or lemon, because they're high in acidity) "cooks" the seafood, but it doesn't- cooking requires the application of heat. The citrus ...

    http://www.scmp.com/magazines/post-magazine/article/1551966/truc-cure
  4. Magazines - Post Magazine - FOOD

    Spice market: Biting black

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

    ... Add the black beans, and the soaking liquid. Reduce the heat, cover the wok with the lid and simmer until the chicken is cooked through. Mix some water with a little cornstarch, add ... 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
  5. Magazines - Post Magazine - FOOD

    Spice market: some lick it hot

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

    ... mix together some gochujang and corn syrup, then add boiling water and stir until dissolved. Heat some oil in a skillet and add sliced onion and garlic and cook until wilted. Stir in some ... also comes in various levels of hotness and can be made from sun-dried chillies (considered the best) and heat-dried chillies. Gochugaru is a staple ingredient in Korean cuisine. ...

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

    Preserve & protect: pickle recipes

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

    ... and implements are clean during the preparation process: I wash all jars, spoons, ladles and tongs (for transferring the ingredients) in hot, soapy water, then rinse them with boiling water. Deli-style ... salt or sea salt, as needed 710ml water 5 large garlic cloves 1-2 dried whole chillies (break them into pieces for spicier pickles) 1½ tsp black mustard seeds 1½ tsp dill seeds 1½ tsp coriander ...

    http://www.scmp.com/magazines/post-magazine/article/1557237/recipe-pickles
  7. Magazines - Post Magazine - FOOD

    Spice market: anise seed

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

    ... are consumed at the end of a meal, either straight or mixed with water or ice. Aniseed is also one of the ingredients in the Indian spice and sugar mix known as mukhwas, which is eaten after meals. ...

    http://www.scmp.com/magazines/post-magazine/article/1572742/spice-market-anise-seed
  8. Magazines - Post Magazine - FOOD

    Recipe: golden moments with caramelised onions

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

    ... the anchovies over them. Bake at 250 degrees for about 20 minutes. Reduce the heat to 200 degrees and bake until the pastry is medium-brown and cooked through. Cool the tart for about 20 minutes ... the ingredients sizzling gently. Turn the heat to low then cover the pan and cook, stirring often, until the onion is wilted and pale golden (about 90 minutes). Add the butter and balsamic vinegar ...

    http://www.scmp.com/magazines/post-magazine/article/1548836/recipe-golden-moments-caramelised-onions
  9. Magazines - Post Magazine - FOOD

    Book: Origin- the Food of Ben Shewry

    Posted Aug 02nd 2014, 11:31pm by Susan Jung

    ... culture, including hangi- the celebratory feast made by digging a pit in the ground, burning a fire in it, adding food and covering it so it cooks in the smouldering heat. The food is gorgeous ...

    http://www.scmp.com/magazines/post-magazine/article/1562546/book-origin-food-ben-shewry
  10. Magazines - Post Magazine - FOOD

    Pulp action: mango recipes

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

    ... minutes. Turn off the heat and leave the mixture for about 30 minutes. In the meantime, wash four to six canning jars and their lids. Rinse the jars with boiling water and invert them on a rack to air-dry. Put the lids in a bowl and add boiling water to cover them. Turn the heat back on under the pot and bring the mixture to a boil. Cook, stirring frequently, for five minutes. Continue ...

    http://www.scmp.com/magazines/post-magazine/article/1515689/pulp-action-mango-recipes

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