• Tuesday
  • October 21, 2014
  • Last updated: 3:41pm
Hong Kong




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  1. Magazines - Post Magazine - FOOD

    Snack attack: cart tricks

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

    ... 11pm and, by the time I got home to Kennedy Town, I’d be ravenous. One of the few dining options in those days (long before Kennedy Town was gentrified) was the cart-noodle vendor near where ...

  2. Magazines - Post Magazine - FOOD

    Q&A: Gaggan Anand

    Posted Oct 18th 2014, 10:47pm by Vanessa Yung

    ... nitrogen and foam- there are so many things you can do. There's no right or wrong as long as it makes sense in your mouth. The food is the hero. I relaxed my mind from being a chef with a lot ...

  3. Magazines - Post Magazine - FOOD

    Spice market: fennel pollen

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

    ... powder that's very expensive: you need a lot of flowers to harvest just a small amount. A little goes a long way when seasoning a dish, however, and the sweet, fennely flavour is a great ...

  4. Magazines - Post Magazine - FOOD

    Doing the splits

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

    ... that is usually sold in the shape of cones. I make it with gula melaka, which is unrefined palm sugar. Because it takes a long time to make cajeta (about five hours, although you only have to stir ...

  5. Magazines - Post Magazine - FOOD

    Second to none: leftovers recipes

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

    ... it again, repeating until it feels smooth. Roll it thinner by progressively narrowing the notches of the machine, until you have a very thin, long sheet. Lay the pasta sheet on a work surface and, using a ruler and a fluted rolling cutter, trim the sheet so it's 8cm wide. Put blobs of the filling 2cm away from one side of the long edge of the pasta sheet, spacing them at 4cm ...

  6. Magazines - Post Magazine - FOOD

    On the shelf

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

    ... Susan Jung Susan Jung I first ate pearl couscous when I was in Israel, which seems appropriate because it's also called Israeli couscous. I bought a bag of it on that visit, 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 ...

  7. News - Hong Kong - FOOD

    Hong Kong bans Taiwan firm's 'gutter oil' products; 300 businesses involved

    Posted Sep 15th 2014, 06:29am by TIMMY SUNG

    ... in Sha Tin; Tai Tung Bakery in Yuen Long; and Amigo Restaurant, Happy Valley. The ban, gazetted under the Food Safety Ordinance, took effect at noon yesterday. Police are investigating a Hong ...

  8. Magazines - Post Magazine - FOOD

    Spice market: sesame seeds

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

    ... noodles. A similar sauce is used for the dish of gai see fun pei, which includes cooked shredded chicken, long strands of raw cucumber and boiled mung-bean sheets.   ...

  9. Magazines - Post Magazine - FOOD

    Recipe: Creative sparkle

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

    ... of green peppercorns in the oil and cook it briefly, just long enough to lightly scorch the peppercorns. Remove from the wok and drain on paper towels. Put the chicken into the hot oil and fry ...

  10. Magazines - Post Magazine - FOOD

    Spice market: chicory root

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

    ... Susan Jung Susan Jung Cheap thrills Chicory root- as opposed to the leaves of some varieties, which are eaten as a bitter green- has long been used as a coffee substitute, albeit one without the stimulating effect of the bean; chicory contains no caffeine. The root was used as a medicine then, by necessity, as a substitute when real coffee was scarce or too expensive. After ...




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