• Saturday
  • November 1, 2014
  • Last updated: 8:40pm
Hong Kong

Humidity 

UV 

Pollution 

Refine Your Search

Sort by

Related Keywords

Search Results

Results 1 - 10 of 176 for water resources

Related topics matching your search

Search results

  1. Magazines - Post Magazine - FOOD

    Mac cook pro

    Posted Oct 18th 2014, 10:47pm by Susan Jung

    ... in an unoiled skillet set over a medium flame and cook until it starts to brown. Add the shallot and cook until tender. Bring a large pot of salted water to the boil, add the macaroni and cook until a little firmer than al dente (it will cook further when it's baked). Add the peas and cook for about one minute, then drain the ingredients in a colander- do not rinse with cold water. Put ...

    http://www.scmp.com/magazines/post-magazine/article/1616116/mac-cook-pro
  2. Magazines - Post Magazine - FOOD

    Snack attack: cart tricks

    Posted Oct 18th 2014, 10:47pm by Susan Jung

    ... hotdogs and luncheon meat. The vendor would heat the ingredients in one pot of simmering water before putting them into a styrofoam cup and adding a ladleful of broth. While the broth ...

    http://www.scmp.com/magazines/post-magazine/article/1616117/snack-attack-cart-tricks
  3. Magazines - Post Magazine - FOOD

    Doing the splits

    Posted Oct 11th 2014, 10:09pm by Susan Jung

    ... of condensed milk in water. This cajeta recipe is adapted from one on the blog Pati's Mexican Table (patismexicantable.com) which calls for piloncillo- dark brown unrefined cane sugar ...

    http://www.scmp.com/magazines/post-magazine/article/1611953/doing-splits
  4. Magazines - Post Magazine - FOOD

    On the shelf

    Posted Oct 04th 2014, 10:09pm by Susan Jung

    ... but it's long gone, so I was glad to find some in Hong Kong. Unlike the more usual small-grained couscous, which doesn't need to be cooked (you just add boiling water, cover the bowl with cling-film, then let it steam in the residual heat), pearl couscous should be boiled until tender in salted water (or even better, chicken or vegetable broth). It absorbs more flavour when it's ...

    http://www.scmp.com/magazines/post-magazine/article/1605286/shelf
  5. Magazines - Post Magazine - FOOD

    Second to none: leftovers recipes

    Posted Oct 04th 2014, 10:09pm by Susan Jung

    ... if it is sticky, add a little more flour, if it's dry, mix in a little warm water. Knead the dough briefly, then wrap it in cling-film and leave for 30 minutes. Make the filling. Take 350 grams ... from drying out. Heat the butter in a small pan until it turns pale brown and smells nutty. Warm the remaining beef and onion mixture. In a large pot of salted water, boil the ravioli ...

    http://www.scmp.com/magazines/post-magazine/article/1605281/second-none-leftovers-recipes
  6. Magazines - Post Magazine - FOOD

    Truc

    Posted Oct 04th 2014, 10:09pm by Susan Jung

    ... Depending on the stone (and personal preference), it can be soaked in water or rubbed with oil. When using a stone, place it on a folded-up damp kitchen towel, to keep it from moving as you draw ...

    http://www.scmp.com/magazines/post-magazine/article/1605285/truc
  7. Magazines - Post Magazine - FOOD

    Recipe: Creative sparkle

    Posted Sep 28th 2014, 09:14am by Susan Jung

    ... as needed 4-6 spring onions, cut into 5cm lengths Fresh Thai basil leaves Put the black beans in a small bowl, add just enough water to cover them, leave to soak for about 15 minutes, then drain. Put the Sichuan peppercorns in a small strainer and rinse with water, then put them in a small bowl, add water to cover and leave to soak for about five minutes before draining. Combine ...

    http://www.scmp.com/magazines/post-magazine/article/1599289/recipe-creative-sparkle
  8. Magazines - Post Magazine - FOOD

    On the shelf

    Posted Sep 28th 2014, 09:14am by Susan Jung

    ... the Mexican-style chocolate is ground with stone mills, so it has a coarser texture than most eating chocolates, so would be better as a drinking chocolate (whisk it into hot milk or water). I tasted two- ...

    http://www.scmp.com/magazines/post-magazine/article/1599290/shelf
  9. Magazines - Post Magazine - FOOD

    Thanks for the memories

    Posted Sep 21st 2014, 09:09am by Susan Jung

    ... night-fragrant buds (also known as night jasmine or tonkin jasmine), mince a few spring onions, rinse them with cold water and scatter them over the soup just before you serve it. 1 whole winter melon, ... sit flat.) Place the bowl containing the squash on a round rack with low feet (about 2.5cm high) in a wok. Add boiling water to the wok so it reaches the level of the rack. Heat the chicken ...

    http://www.scmp.com/magazines/post-magazine/article/1593918/thanks-memories
  10. Magazines - Post Magazine - FOOD

    Dough it yourself

    Posted Sep 14th 2014, 10:37am by Susan Jung

    ... them in a pan and add salted water to cover by about 2cm. Bring the water to the boil then lower the heat and simmer, uncovered, until the potatoes are tender. Drain and when the potatoes ... re-rolling to make more pierogi. Bring a large pot of salted water to the boil. Add the pierogi to the water in batches; do not crowd the pan. Cook them until they float to the surface, then scoop ...

    http://www.scmp.com/magazines/post-magazine/article/1588530/dough-it-yourself

Pages

Login

SCMP.com Account

or