• Sun
  • Dec 21, 2014
  • Updated: 8:34pm

New Mexican Cuisine

Fried bamboo clams with corn salsa

Bamboo clams, also called razor clams, are long and slender, with very sweet, tender meat. If possible get the vendor to clean the clams.

For the salsa

4 ears of fresh corn

20ml fresh lime juice

Thursday, 28 June, 2012, 12:00am

Chickpeas with tomatoes & chorizo

When I have plenty of time to cook and can plan well enough in advance, I use dried beans for my dishes because I like the taste and texture. But I also usually keep a can or two of chickpeas in my pantry for the times when I need a quick dish. They're versatile and can be made into hearty soups and stews.

1 Sep 2011 - 12:00am

Glo Restaurant + Lounge

1/F, Hotel de Edge by Rhombus, 94-95 Connaught Road West, Sheung Wan Tel: 3559 9971 Open: 11.30am-2.30pm, 6pm-11pm Cuisine: European

Price: about HK$280 without drinks and the service charge.

11 Aug 2011 - 12:00am

Energy efficient

I love to cook but after a hard day's work, I'm rarely in the mood for spending hours in the kitchen. To save time, I often roast a chicken on the weekend then use the meat to make quick and easy dishes during the week. If you want to make life even easier, a supermarket roast chicken or a salt-baked chicken (from a roast-meat shop) can be used in the following recipes.

12 Sep 2010 - 12:00am

Wrap artist

Having lived in California, I find I miss tacos. I never grew tired of them because there was an extensive variety of fillings. I'd visit mobile food trucks and taquerias, ordering tacos stuffed with whatever each place specialised in: carnitas (rich, fatty braised pork), carne asada (seasoned seared beef), fried fish, chopped lengua (tongue) and cabeza (cow).

20 Jun 2010 - 12:00am

Mexican Kitchen - Capturing the Vibrant Flavours of a World-Class Cuisine

Mexican Kitchen - Capturing the Vibrant Flavours of a World-Class Cuisine By Rick Bayless

11 Apr 2010 - 12:00am

Watermark

Shop L, Star Ferry Central Pier 7, Central

Tel: 2167 7251

Open: 11.30am-2.30pm (Sundays noon-3.30pm), 6pm-10.30pm

Cuisine: Contemporary continental

6 Mar 2008 - 12:00am

Chilli lovers set for beef, beans, beer ... and naughtiness

'It will be bigger, better, hotter and wetter!' That's what co-organiser Trapp Lewis (right) promises for his fifth Chilli Spank-Off: Ring of Fire tomorrow night.

26 Oct 2007 - 12:00am

dished up

Pousada restaurant in Sai Kung is having an Australian wine dinner this evening.

20 Aug 2004 - 12:00am

Isabel's Daughter

Isabel's Daughter

by Judi Hendricks

Orion $98

21 Dec 2003 - 12:00am

Mexican wave

When I cook Mexican food, friends are often surprised the cuisine is so varied, and that, unlike the dishes served in many restaurants, it's not coated in grease and served with refried beans and melted cheese.

Fresh tomato salsa

6 medium-sized fresh tomatoes, chopped

4 large shallots, minced

2-3 cloves garlic, minced

23 Nov 2003 - 12:00am

In cod we trust

Black cod with sundried tomato and mango salsa with garlic asparagus

Ingredients

4 170-gram pieces of black cod with the skin on

4 tbsp olive oil

450 grams thin asparagus

1 tbsp garlic, chopped

1/4 fresh lime

Coarse salt and freshly ground black pepper

26 May 2002 - 12:00am

Short order

Seared scallops with avocado and tomato salsa

Ingredients

2 tbs unsalted butter

12 large scallops

1 large, ripe tomato, diced

Fresh chillies, to taste

1 clive garlic, minced

1 large shallot, halved and sliced thin

Fresh coriander, chopped

Juice of 1-2 limes

14 Apr 2002 - 12:00am

Ripe for the plucking

When I was growing up in Southern California, avocados were so common we rarely had to buy them: neighbours and friends would give us sackfuls from their trees. We'd eat them as snacks, with just a sprinkling of salt, or mash them into guacamole, add chunks into seafood salads, and top hamburgers with slices of the fruit.

9 Dec 2001 - 12:00am

Thriving on a jet-setting life

Mark Cholewka is racking up the frequent flier points, as he artfully divides his time between Hong Kong and Singapore.

The Canadian chef is with the Igor's Group and, in Hong Kong, is executive chef in charge of The Boathouse, Stormy Weather and Nomads while in the Lion City, he's the managing director of Igor's - The Main Event.

1 Apr 2001 - 12:00am

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