Hongkongers love fried rice, and arguably the dish is delicious because the oil-coated grains are full of fat and flavour. But can rice taste good without all the unhealthy stuff?Tuesday, 15 May, 2012, 12:00am
My breakfast repertoire is quite limited, probably because it's a meal I rarely eat. People who like breakfast (as opposed to the more luxurious brunch) tend to be divided into two camps: those who favour savoury dishes and those who prefer sweet.
Shakshuka (pictured)25 Mar 2012 - 12:00am
I love soup - every time I cook it, I wonder why I don't make it more often. People have been making soup since mankind learned to boil water, but in the hands of a careful cook, it can be absolutely delicious, even if it's made up of odds and ends out of the fridge.11 Mar 2012 - 12:00am
By simply substituting three quarters of your plate of white rice with the wild variety, you can increase your intake of dietary fibre by four times, as this recipe by Shing Hin Catering Group shows.
The mixture of wild and white rice provides four grams of dietary fibre, or 16 per cent of the daily requirement for adults.3 Jan 2012 - 12:00am
The Dressed chain of salad shops have made their name in Hong Kong as a leader in providing raw leaves and delicious dressings, but come winter, those cold salad dishes welcome a warming lift.22 Nov 2011 - 12:00am
Jenny Leung Chi-yan asks:
Can you give me some recipes for filling vegetable soups ?
Wynnie says: Consider chickpeas, or garbanzo beans, which are part of the legume family. Like other legumes, chickpeas are a good source of insoluble and soluble fibre. A serving contains 12g of fibre, nearly half of our daily requirement.13 Nov 2011 - 12:00am
Kidney beans resemble a kidney, have a red skin and soft, creamy flesh and are popular with salads, stews or chilli dishes.
They are...24 Jun 2011 - 12:00am
Amaranth is one of those magical plants that are usable almost in their entirety. The leaves, stem and roots are cooked as a vegetable and the flowers contain a pigment that's a natural dye. The seeds have been used since ancient times as what is today touted as a 'super grain'.7 Nov 2010 - 12:00am
Curry has come a long way from its roots, with many cuisines adapting the complex blend of ground spices that Indians know as garam masala. Spice shelves across the world carry curry powder, which is used to flavour everything from soup to desserts. I've tasted curry ice cream, which was surprisingly good, and curry truffles, which were awful.3 Oct 2010 - 12:00am
Although I love 12-course tasting menus as much as any food critic, there are times I want to eat something that's familiar and soothing. These comfort foods are easy to make, don't require any exotic ingredients, and are simply delicious.
Hainan chicken rice (pictured)
1 chicken weighing 1.5kg
3 garlic cloves, peeled17 May 2009 - 12:00am
Most recipes that involve pulses start with instructions to soak them for at least eight hours, which hydrates them and lessens the cooking time slightly (although some varieties can still take about two hours of simmering to become tender). There are two solutions for the cook in a hurry: canned beans and lentils.30 Nov 2008 - 12:00am
Of all the legumes, I cook with chickpeas the most. I usually use dried chickpeas, but occasionally I risk canned ones because they're so convenient (although they should be rinsed thoroughly to lose the 'tinny' taste).26 Oct 2008 - 12:00am
Soup is one of the easiest dishes to cook; all you have to do is throw the ingredients into a pan, add a large quantity of liquid then simmer until everything is tender. If you can't be bothered to make your own stock, 'cheat' with reconstituted demi-glace, which is made from meat and vegetables and is sold in jars at upmarket shops.
Albondigas soup (pictured)20 Jan 2008 - 12:00am
As all the cardboard cut-outs of witches, ghosts and grinning jack-o'-lanterns in shop windows suggest, today is Halloween. For this holiday, some people draw scary faces on pumpkins with black markers, but winter squashes are good for much more than mere decoration.31 Oct 2004 - 12:00am
I didn't really appreciate black beans until years after graduating from university. During my student days, they were just something inexpensive to eat in thick, tasteless soups. These soups lacked flavour because they were usually cooked to satisfy the vegetarians in the house - they taste so much better when cooked with a meaty ham bone.19 Jan 2003 - 12:00am