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  • October 22, 2014
  • Last updated: 8:51am
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Results 1 - 10 of 23 for xinyi glass

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  1. Magazines - Post Magazine - FOOD

    Snack attack: boba tea

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

    ... Susan Jung Susan Jung Bubble brained Boba tea can quench your thirst and satisfy your hunger at the same time. The boba (also called bubbles) are large "pearls" of chewy tapioca and they're served in a tall glass of sweetened milk tea. When the Taiwanese drink first appeared in Hong Kong (around the late 1990s), there wasn't much variety. Today that situation is vastly ...

  2. Magazines - Post Magazine - FOOD

    Preserve & protect: pickle recipes

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

    ... the heat and leave to cool. Put the cucumbers in a large, sterilised glass jar and add the cooled pickling brine (with all the spices) and dill. There should be plenty of room for the cucumbers ... the bag occasionally. Rinse the ginger with cold running water, then drain it and pat it dry. Put the ginger in a sterilised glass jar that's taller than it is wide (so there's less ...

  3. 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 ...

  4. Magazines - Post Magazine - FOOD

    Heart of glass: Light and delicate vermicelli noodles

    Posted Sep 15th 2013, 12:00am by Susan Jung

    ... Text Nellie Ming Lee Cellophane noodles will be as flavoursome as the ingredients they are cooked with Heart of glass Text Susan Jung / Photography Jonathan Wong / Styling Nellie Ming Lee   Glass vermicelli, which goes by many names, including fen si, bean thread vermicelli and cellophane noodles, is made from mung bean starch. It's very delicate and if you overcook it, ...

  5. Magazines - Post Magazine - FOOD

    Have an ice day: Fruit sorbet recipes

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

    ... between four to six glasses or shallow bowls. Add a scoop of the champagne sorbet then garnish with fresh raspberries and mint leaves before serving immediately. Sorbet syrup During the summer, ...

  6. Magazines - Post Magazine - FOOD

    The spice is right: Gingerbread recipes

    Posted Jun 14th 2014, 11:58pm by Susan Jung

    ... 2 tsp baking soda, sieved 3 eggs 1 egg yolk 100 grams unsalted butter, melted Put the honey (still in its glass jar) in a bowl and add hot (close to boiling) water. As the water cools, pour ...

  7. Magazines - Post Magazine - FOOD

    Recipe: light yet hearty summer salads

    Posted Jun 08th 2014, 12:58am by Susan Jung

    ... at 180 degrees for about an hour, or until they're shrivelled and semi-dry, but still pliable. (If you've made extra, let the tomatoes cool, then put them in a sterilised glass jar. Add ...

  8. Magazines - Post Magazine - FOOD

    Feeling fruity

    Posted May 31st 2014, 11:58pm by Susan Jung

    ... the shells. Whip the mascarpone with the cream until it becomes softer and lighter; if it's too thick, add more cream. Divide the mascarpone between six individual serving glasses or bowls. Top ...

  9. Magazines - Post Magazine - FOOD

    Pulp action: mango recipes

    Posted May 24th 2014, 11:02pm by Susan Jung

    ... if you skip this step, keep the jam in the fridge. Mango sorbet This makes more sorbet syrup than you need for the recipe. Decant the leftovers into a sterilised glass bottle and refrigerate it, ...

  10. Magazines - Post Magazine - FOOD

    Signature dish: a seedy issue

    Posted Apr 26th 2014, 11:07pm by Susan Jung

    ... it plain, but when they ask for sparkling, the waiter automatically adds a slice of lemon or lime- that way, when the staff need to refill the glass, they know just by looking who gets what. ... you can't really expect the seeds to have been removed from the lemon slices in a HK$6 glass of tong leng cha. But if you're at a top restaurant paying HK$60 for Earl Grey tea ...




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