• Wednesday
  • April 16, 2014
  • Last updated: 10:39pm
Hong Kong

Humidity 

UV 

Pollution 

Refine Your Search

Sort by

Related Keywords

Search Results

Results 1 - 10 of 129 for water resources

Related topics matching your search

Search results

  1. Magazines - Post Magazine - FOOD

    Built for speed: quick lunch recipes

    Posted Apr 12th 2014, 11:17pm by Susan Jung

    ... grams XO sauce, or more to taste Dried shrimp roe (optional) Put the eggs in a saucepan that's just large enough to hold them. Add water to cover the eggs by about 1cm then place the pan over a medium flame. Heat until the water is 80 degrees Celsius, then pour off about half the water. Add cool water so the temperature is precisely 63 degrees; if needed, reheat the pan until ...

    http://www.scmp.com/magazines/post-magazine/article/1471080/built-speed-quick-lunch-recipes
  2. Magazines - Post Magazine - FOOD

    In the pink: salmon cakes

    Posted Mar 29th 2014, 10:11pm by Susan Jung

    ... salted water to cover. Put the pan over a medium flame and bring to a simmer. Cook the potatoes until tender but not mushy. Drain them and, when they're cool enough to handle, strip off the skins. Roughly mash them. Cool to room temperature. Sprinkle salt lightly over the entire piece of salmon then wrap it tightly in a double layer of cling-film. Bring a pot of water to the boil ...

    http://www.scmp.com/magazines/post-magazine/article/1457019/pink
  3. Magazines - Post Magazine - FOOD

    Spice market: sour face

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

    ... the appropriate amount and stir it into hot water to dissolve it, then strain it to remove the fibres and seeds. Tamarind is also made into a chewy candy and, when diluted with cold water, makes ... fish stock; a spice paste made with chillies, shallots and belacan (fermented shrimp paste); tamarind water; an oily fresh fish such as mackerel; and garnishes that include fresh herbs, ...

    http://www.scmp.com/magazines/post-magazine/article/1451707/spice-market-sour-face
  4. Magazines - Post Magazine - FOOD

    On the shelf

    Posted Mar 22nd 2014, 11:19pm by Susan Jung

    ... in the sugar because the caramel flavours are stronger, so it tastes pretty much like other types of palm sugar. I like to dissolve the sugar in water, then use it in Southeast Asian sauces; I've ...

    http://www.scmp.com/magazines/post-magazine/article/1451716/shelf
  5. Magazines - Post Magazine - FOOD

    Cream cheese: you know you want to

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

    ... into small pieces A little finely grated lemon zest Fine sea salt and freshly ground black pepper Bring a pot of salted water to the boil, add the pasta and cook until al dente. While the pasta ... water. Add the cream cheese and black pepper, and some salt, if needed. Stir to combine then remove the pan from the heat. Gently stir in the salmon and lemon zest, then serve immediately. Serves ...

    http://www.scmp.com/magazines/post-magazine/article/1451702/cream-cheese-you-know-you-want
  6. Magazines - Post Magazine - FOOD

    Spice market: complex superiority

    Posted Mar 16th 2014, 12:30am by Susan Jung

    ... a paste by grinding together anardana, garlic, ginger, mustard seeds and chilli with a little water. Add this to the lamb and cook until fragrant, then stir in some water. Cover the pan and cook ...

    http://www.scmp.com/magazines/post-magazine/article/1447006/spice-market-complex-superiority
  7. Magazines - Post Magazine - FOOD

    Baked pasta: prepared in advance, savoured at leisure

    Posted Mar 16th 2014, 12:30am by Susan Jung

    ... the broccoli into small, even pieces, then blanch them for 30 seconds (or until barely tender) in a pot of salted boiling water. Drain thoroughly, then place on a clean dish towel, roll it up and squeeze out the excess water. Heat the oil in a skillet, add the shallot and pancetta and cook until lightly browned. Put the pancetta, shallot and broccoli in a mixing bowl and stir ...

    http://www.scmp.com/magazines/post-magazine/article/1446999/baked-pasta-prepared-advance-savoured-leisure
  8. News - Hong Kong - FOOD

    Study into wet markets finds 80pc of organic claims are not verifiable

    Posted Mar 10th 2014, 04:28am by Ernest Kao

    ... Hong Kong Organic Resources Centre. The centre, the city's first local certification body for organic products, hosted the city's seventh Organic Day yesterday. The survey, conducted ...

    http://www.scmp.com/news/hong-kong/article/1444624/study-wet-markets-finds-80pc-organic-claims-are-not-verifiable
  9. Magazines - Post Magazine - FOOD

    Something to chew on: Asian rice cakes

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

    ... the rice cakes in warm water for about 30 minutes; if they're stuck together, pull them apart. Drain them in a colander just before cooking the dish. Cut the pork belly into thin strips, put ... and stir-fry until it loses its pink colour. Stir in the rice cakes, 15ml of soy sauce and about 80ml of hot water. Mix briefly then cover the wok with the lid and simmer over a medium flame until ...

    http://www.scmp.com/magazines/post-magazine/article/1435126/something-chew-asian-rice-cakes
  10. News - World - FOOD

    Film immortalises Cecilia Chiang, who gave America real Chinese food

    Posted Feb 26th 2014, 08:04pm by AP

    ... Luck Club. The film follows Chiang as she prepares a banquet to honour the 40th anniversary of Alice Waters' Chez Panisse restaurant. The film- an unfinished version of which was screened ...

    http://www.scmp.com/news/world/article/1435771/film-immortalises-cecilia-chiang-who-gave-america-real-chinese-food

Pages

Login

SCMP.com Account

or