• Fri
  • Dec 19, 2014
  • Updated: 7:36am

Coconut

Philippine distillers praise coconut vodka

Tapper Eugenio Andaya pours his harvest of coconut sap to be used to make Philippine vodka in Tayabas, Quezon. Photo: AFP

With their huge copper vats and open fires, little-known backyard liquor makers have toiled for generations on Philippine coconut farms to distil their equivalent of Russian vodka.

Monday, 7 January, 2013, 4:26am

Virgin coconut oil

Extra Virgin Coconut Oil

HK$150 for 500ml, manna.hk

Unlike the olive oil world, which draws a distinction in quality between 'extra virgin' and 'virgin', there's no such standard with coconut oil. What's important, though, is that this is cold-pressed and unrefined, meaning it hasn't been chemically processed.

22 May 2012 - 12:00am

Nuts and faults

Call it the Swiss Army knife of the plant kingdom. The coconut is a good source of calories and potable fluid, has fibre that can be spun into rope, and a hard shell that fuels fires. The whole nut can even act as a floatation device.

8 May 2012 - 12:00am

Core values

Whoever discovered that the mighty palm tree has a soft and tender heart must have been desperately hungry. It's ironic, then, that heart of palm is now considered an expensive, luxurious ingredient. The vegetable is actually the core of certain types of palm tree, and the harvesting of the 'heart' kills the plant.

12 Feb 2012 - 12:00am

Sweet story transcends national boundaries

Older Thais wouldn't blame you for thinking this dessert, featuring little green noodles in coconut milk with shaved ice, was from Singapore, as the name suggests. After all, it does look quite similar to cendol, a similar dessert found in Singapore, Malaysia and Indonesia.

8 Dec 2011 - 12:00am

Coconut dust leads to eco-friendly venture

When people think of coconuts, they will often think of fresh coconut juice from Thailand. But Orapin Sinamonvech had another idea.

19 Sep 2011 - 12:00am

yum yum

Sai Wan Station G/F Pearl Court Holland Street Sai Wan Tel 2818 3932

Grub: Mostly Thai and Vietnamese, with a nod to local tastes.

3 Jul 2011 - 12:00am

EASTERN promise

CLASSY CANTONESE

FARE Cantonese.

AMBIENCE An elegant setting that provides intimate spots for diners with booth seating. Lunchtime is usually very busy, but in the evening it was quiet.

COST HK$1,050 for two without wine.

WHO TO BRING Clients to impress or family gatherings.

22 Jun 2011 - 12:00am

Pudding battlefield

Lunar New Year is almost here. There are many choices when it comes to nian gao, so the Young Post team risked their waistlines to sample some of the yummiest.

Xi Yan Supreme Radish (HK$78/650g)

30 Jan 2011 - 12:00am

Feast meets West

Georgetown, on the Malaysian island of Penang, has always been a great place to eat. Thanks to the influence of immigrants from Europe, the Middle East, China, India and elsewhere in Asia who arrived during the city's heyday as a key port on Asian trade routes, its cuisine is defined as much by diversity as by deliciousness.

27 Jan 2011 - 12:00am

Foodtrip Bedana's Filipino Restaurant

Fare Mainly Filipino but also dishes from across Southeast Asia, some of which offer a Chinese twist.

22 Apr 2010 - 12:00am

China Town Dessert

China Town Dessert

G/F Hau Fok Street Tsim Sha Tsui Tel: 2368 4118

Grub: Traditional and creative local sweet treats. The menu offers everything you would expect at a local dessert venue, including freshly squeezed fruit juices and authentic sweet Chinese soup.

12 Jul 2009 - 12:00am

On the shelf

1 We used to force purees through metal sieves using a rubber spatula and brute force - but much of the puree went to waste. Then we tried a food mill and we haven't looked back; the wastage is far less and it's a snap to clean (just run the blade counter-clockwise and it scrapes up whatever solids remain).

12 Jul 2009 - 12:00am

palm sugar

Palm sugar is the sweetener of choice for many southeast Asian cooks.

8 Jun 2008 - 12:00am

Slice of Life

From the South China Morning Post this week in: 1972

New York, January 19

The Association of Philippine Coconut Desiccators convened a two-day symposium, a kind of coconut convention, in the Plaza Hotel.

22 Jan 2008 - 12:00am

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