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  • August 31, 2014
  • Last updated: 6:22pm
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  1. Magazines - Post Magazine - FOOD

    Truc: macaron mania

    Posted Aug 30th 2014, 11:31pm by Susan Jung

    ... is rolled into a cylinder, cut into pieces and rolled into balls, then flattened, brushed with water and baked, after which they are sandwiched together into pairs. Macarons fins contain almonds, ...

  2. Magazines - Post Magazine - FOOD

    Snack attack: Put chai goh

    Posted Aug 23rd 2014, 11:17pm by Susan Jung

    ... Susan Jung Susan Jung Rice and shine A popular street-food snack that is getting harder to find is put chai goh (earthen bowl pudding). Heavy, sweet and slightly chewy, put chai goh is made of water, Chinese slab sugar and a combination of rice flour and glutinous rice flour. The mixture is then put into small bowls (hence the name, although some vendors make it in disposable ...

  3. News - Hong Kong - FOOD

    Pricier greens as pesticide rule kicks in

    Posted Aug 23rd 2014, 02:45am by VICTORIA ANN DUTHIE

    ... is responsible for the price increase," Wong said. "Rather, we are concerned that the soil and water used to cultivate vegetables on the mainland may be polluted by heavy metals and pesticides, ...

  4. 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. ...

  5. Magazines - Post Magazine - FOOD

    You had me at aloo

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

    ... and cook, stirring frequently, until the potato and cauliflower are just tender. If needed, add a little water to prevent the vegetables from sticking. Taste for seasoning and correct, if necessary, ... water. I don't really measure the ghee; I just spread it in a very thin layer over the rolled out dough. Chapati flour and ghee can be found in stores specialising in Indian products. 150 ...

  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 ...

  7. 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 ...

  8. 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, ...

  9. 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, ...

  10. 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 ...




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