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  • July 29, 2014
  • Last updated: 3:14am
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  1. 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 ...

  2. Magazines - Post Magazine - FOOD

    Book: Rococo- Mastering the Art of Chocolate

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

    ... recession, and it took 10 years for her to break even. Coady gives recipes for chocolate-dipped candied peel; classic chocolate mousse; chocolate charlotte with raspberry mousse; spring water ...

  3. Magazines - Post Magazine - FOOD

    Spice market: vervain

    Posted Jul 19th 2014, 10:52pm by Susan Jung

    ... the dried leaves infuse in hot water. Vervain is also known as verbena and verveine, and both its leaves and flowers are edible, although I've only tasted the former. When buying dried vervain, ...

  4. Magazines - Post Magazine - FOOD

    On the shelf

    Posted Jul 12th 2014, 11:21pm

    ... elderflower cordial. It makes a delicious, refreshing drink when mixed (in small amounts – a little goes a long way) with vodka (in significantly larger amounts) and soda water (ditto) and served over ice. The elderflower and rose pressé (above right) by the same company is more diluted than the cordial – it’s made of Belvoir spring water, sugar, elderflowers, lemon juice, citric acid, ...

  5. News - China Insider - FOOD

    'Vampire drinks' banned by China’s food safety authority

    Posted Jul 15th 2014, 05:53pm by Chris Luo

    ... on human blood as if it were a soft drink. However, the China Food and Drug Administration (CFDA) has thrown cold water on this fantasy. On Monday, it issued a ban on the sales of all “vampire ...

  6. Magazines - Post Magazine - FOOD

    Spice market: some lick it hot

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

    ... For the street-food snack known as ddeokbokki, buy long, cylindrical rice cakes (available in the refrigerated section of many supermarkets) and soak them in warm water until they're pliable. In a bowl, 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 ...

  7. Magazines - Post Magazine - FOOD

    Truc: the cure

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

    ... or parasites. These can cause food poisoning, so it's essential that you use fresh seafood raised in clean waters and sold by a reputable vendor. To be safe, ceviche shouldn't be eaten ...

  8. Magazines - Post Magazine - FOOD

    Recipe: golden moments with caramelised onions

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

    ... goat's cheese, crumbled About 10 grams freshly grated parmesan 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 ... water into a measuring cup. Drain the pasta but do not rinse it. Add it to the skillet and set it over a medium flame. Stir in the pancetta and caramelised onion. Add the cream and about 50ml ...

  9. Magazines - Post Magazine - FOOD

    Have an ice day: Fruit sorbet recipes

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

    ... but the purée should be made just before serving, or the colour will darken. For the sorbet: 600ml champagne, chilled 400ml sorbet syrup (see recipe, below), chilled 200ml sparkling water, chilled Fresh ... to taste Fresh raspberries and fresh mint, for the garnish Make the sorbet: whisk together the champagne, sorbet syrup and sparkling water, then add fresh lemon juice so the mixture is pleasantly ...

  10. 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 ... the ribs are cooked. Serve with white rice. For a classic dish of chicken with black bean sauce, soak the black beans in warm water for about 15 minutes, then roughly chop them. Chop half a chicken ...




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