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  • July 31, 2014
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  1. Some like it hot

    Posted Jul 24th 2006, 12:00am by Staff Reporter

    ... learned to adapt. In the heat, they find shade like water diviners, huddling like lemmings behind smelly rubbish skips or forming a perfect line in the shade of a tree. People change eating ... cycled, but amid London's July record temperatures of 36.5 degrees, that seemed inadvisable. There were far fewer cyclists. Those who braved the heat stopped at traffic lights- when ...

    http://www.scmp.com/article/557794/some-it-hot
  2. water spinach

    Posted Aug 19th 2007, 12:00am by Susan Jung

    ... with a little soy sauce and rice wine. Heat oil in a wok, add garlic and cook until lightly coloured. Add the water spinach and preserved beancurd mixture, cook until the vegetable is wilted and serve. ... Susan Jung Water spinach, also known as ong choi, water convolvulus, morning glory and kangkong, is a popular vegetable in the summer. What is it? A vegetable with long, hollow stems ...

    http://www.scmp.com/article/604780/water-spinach
  3. Frog legs with tomato concasse

    Posted Mar 15th 2012, 12:00am

    ... Susan Jung susan.jung@scmp.com You need to plan ahead before cooking this dish, because the frog legs should be soaked in a bowl of acidulated water (15ml fresh lemon juice stirred into 150ml iced water) for at least 30 minutes and up to overnight. This helps to draw out the fishy smell of the frog. Ingredients 12 frog legs (six pairs, separated), skinned, cleaned and rinsed, ...

    http://www.scmp.com/article/995466/frog-legs-tomato-concasse
  4. Magazines - Post Magazine - Food & drink

    Seasons: call of the wild

    Posted Sep 23rd 2012, 12:00am by Susan Jung

    ... Susan Jung Susan Jung   Water bamboo is a vegetable I've eaten many times at Chinese restaurants, but since I had no idea what the fresh plant looked like, it took me a while to recognise it in wet markets. It's particularly popular in restaurants that specialise in vegetarian cuisine, because the water bamboo's dense texture and sweet flavour are very satisfying. ...

    http://www.scmp.com/magazines/post-magazine/article/1040557/seasons-call-wild
  5. Final cuts

    Posted Feb 05th 2012, 12:00am

    ... the potato and cut it into 1cm cubes. Put the pieces in a pan, cover with cool water and add half a teaspoon of salt. Stir, bring to the boil then lower the heat and simmer until the potato is almost tender. Drain, rinse with cold water then drain again. Cut each heart in half and remove the veins and any blood inside. Rinse them under cold water then pat them dry with paper towels. Heat ...

    http://www.scmp.com/article/991722/final-cuts
  6. Nutrient-rich vegetable adds shine to dishes

    Posted Mar 18th 2012, 12:00am

    ... and coriander. Cook; keep stirring for a few minutes. 3 Pour stock and water into the pan, then add the potatoes. Bring to a boil, turn the heat down and simmer for 15-20 minutes or until the aubergines ... for a couple of minutes.. 4 Stir in cinnamon and allspice. Let mixture cook for 3-4 minutes. Add remaining oil and water, stir, season. 5 Add aubergines cut side down. 6 Cover and simmer on low heat ...

    http://www.scmp.com/article/995860/nutrient-rich-vegetable-adds-shine-dishes
  7. DIY dumplings worth the effort

    Posted Apr 22nd 2012, 12:00am

    ... excess water. Cut off the stalks and cut the rest into small dice. 2 Place the oil in a non-stick frying pan and heat over a medium flame. Add the garlic and ginger and saute for a few seconds ... Fry a few minutes. 2 Pour about 5mm of water into the pan, cover with a lid and lower heat to medium. Cook for 6-8 minutes or until the water evaporates. Remove lid and cook for 1-2 minutes ...

    http://www.scmp.com/article/998964/diy-dumplings-worth-effort
  8. Lowdown on highs of lotus root

    Posted May 27th 2012, 12:00am

    ... thick, and wash thoroughly in cold water. 2 Heat a non-stick frying pan or wok on a high heat. Add oil, garlic, ginger and chilli, and stir-fry for a minute. 3 Add the mushrooms and lotus root, ... tbsp light soy sauce 1/2 tsp sugar 1/2 tsp sesame oil 1 tsp ground white pepper Method 1 Half fill a wok with water, add a wire rack and bring the water to a boil over a low to medium flame. ...

    http://www.scmp.com/article/1002150/lowdown-highs-lotus-root
  9. Magazines - Post Magazine - FOOD

    Seasons: on the button

    Posted Aug 19th 2012, 12:00am by Susan Jung

    ... the best in a button mushroom. Like other varieties of edible fungus, the button mushroom contains a lot of water, which it releases when cooked. There are ways of dealing with this. The most ... "dry". Brush the whole mushrooms with olive oil, sprinkle them with salt then grill them over hot coals- the intense, dry heat will concentrate the flavours. Or, slice the mushrooms then sear ...

    http://www.scmp.com/magazines/post-magazine/article/1014680/seasons-button
  10. Balls of spice

    Posted Jul 08th 2012, 12:00am

    ... punch a hole into, fill with a mixture of potatoes and chickpeas, add some spice water and tamarind water, then eat in one bite. It's the perfect mouthful- savoury, sweet, sour, slightly ... be worth the bother to make pani puri at home, unless it was in huge quantities. You have to make the dough for the puri (the balls), heat the oil and fry them, then make the filling ...

    http://www.scmp.com/article/1006137/balls-spice

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