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  • August 31, 2014
  • Last updated: 9:22am
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Results 1 - 6 of 6 for xiaoli tan

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  1. Lifestyle - Food & Wine - FOOD

    Feast like a king: Modern restaurants seek to recreate Chinese imperial cuisine

    Posted Jul 11th 2014, 12:09am by ISOBEL YEUNG

    ... the empire, and were defined by rare or exotic ingredients such as sea cucumber or bear's paw. One of the best-preserved styles is the Tan family cuisine (tan jia cai), developed during the late Qing dynasty in the household of a government official named Tan Zongjun. "As the reputation of the Tan family cuisine became widespread, officials, literati and wealthy people were all ...

  2. Magazines - Post Magazine - FOOD

    Preserve & protect: pickle recipes

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

    ... pink or pale tan rhizomes also known as spring ginger- is still in season, and this is a good way of preserving it for the rest of the year. 600 grams young ginger 50 grams kosher salt or sea ...

  3. Magazines - Post Magazine - FOOD

    Spice market: Limu omani

    Posted Nov 16th 2013, 10:30pm by Susan Jung

    ... Susan Jung Susan Jung In the limelight Wandering through the open markets of Israel last year, I came across an ingredient I didn't recognise. It was about the size of a golf ball, but lightweight and slightly wrinkled. There were two types: some were tan, the others a very dark reddish-brown. Our friend and guide explained that both were limu omani, or dried limes, ...

  4. Magazines - Post Magazine - FOOD

    Book: Chinese Heritage Cooking

    Posted Feb 17th 2013, 12:00am by Susan Jung

    ... Susan Jung Susan Jung Chinese Heritage Cooking By Christopher Tan and Amy Van   Most of those who made up the early Chinese diaspora left the mainland for economic reasons. Having left ... travel to Singapore for- such as Hainan chicken rice, bak kut teh, char kway teow and fish-ball noodles- have Chinese origins. In Chinese Heritage Cooking, Christopher Tan and Amy Van do a good ...

  5. Lifestyle - Food & Wine - FOOD

    Love at first bite: the recipe for raising young epicureans

    Posted May 24th 2013, 12:00am by Elle Kwan

    ... appreciation is by involving them in the preparation to arouse their curiosity and encourage them to try new foods, says registered dietitian Charmain Tan. Parents don't have to start with oysters and foie gras to raise a foodie. "Let the kids participate. Take them grocery shopping. Allow them to pick out the vegetables they want for dinner and for their snack boxes," says Tan ...

  6. Magazines - Post Magazine - FOOD

    Seasons: caution to the wind

    Posted Feb 03rd 2013, 12:00am by Susan Jung

    ... reminiscent of the globe artichoke. The Jerusalem artichoke looks something like a potato crossed with ginger root. Scraping away the tan-coloured skin reveals off-white flesh. When buying them, feel ...



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