Zhengzhou Coal 'to aim for' US$600m offeringThursday, 20 September, 2012, 2:56am
The other day, I was reorganising my overcrowded kitchen cupboards, trying to make it easier to find things. I was surprised by the number of sugars I had: there was granulated, two types of icing sugar, brown lump sugar, muscovado, soft brown sugar, gula melaka (palm sugar) and chouquette sugar.31 Aug 2012 - 6:01pm
If the health benefits of chocolate derive from the antioxidants in cocoa, as seems likely, then there's no point eating a Snickers bar and expecting it to help your heart. You're going to need something with a higher cocoa content. The problem is, cocoa is bitter, too much so for some.26 Jun 2012 - 12:00am
Meizi (or ume, as they're known in Japan) are green apricots, although they're not simply the unripe fruit that will, if left on the tree, ripen into the beautiful golden-orange variety that we eat fresh later in the year (or eat dried). Green apricots, which are very tart, are rarely eaten as they are.29 Apr 2012 - 12:00am
The sesame is the mighty atom of seeds: it's hard to believe something so tiny can be so powerful - in flavour, at least. The seeds, usually divided into white (which are actually off-white) and black varieties, are prized for their nutty, distinctive flavour, which becomes even stronger when the seeds are toasted.4 Mar 2012 - 12:00am
There are good calories and bad calories, but sugar is 'toxic beyond its calories' and should be controlled like alcohol and tobacco to protect public health. So argues a team of University of California, San Francisco researchers in a report published in Nature two weeks ago.14 Feb 2012 - 12:00am
We usually think of beetroot as a savoury food. But Shima Shimizu, raw food chef and founder of Sesame Kitchen, dispels this notion by using beetroot as a key ingredient in a cake.3 Jan 2012 - 12:00am
Alfie's by Kee
M18-19, M/F Prince's Building, 10 Chater Road, Central. Tel: 2530 4422. With its dark wood, dimmed lights and leather lounges to sink into, Alfie's more than matches the Dunhill boys' club aesthetic. Recommended: Pimm's by Kee and the lemon grass martini.
Angel's Share15 Dec 2011 - 12:00am
Chef Que Vinh Dang has a penchant for peanut butter, so it's no surprise the peanut butter and jelly macaroons he serves up sometimes at his SoHo private kitchen TBLS have become the sweet stuff of legend.18 Oct 2011 - 12:00am
Nuttz Vienna Almond HK$35.90 for 100g, Great
Said to be made according to a generations-old Viennese family recipe, these caramelised vanilla-coated almonds are so sweet that there's not much nut taste. The amount of sugar also negates the heart-healthy benefits of the nuts.
Verdict: A few paired with a sugar-free latte might be fine - but that's it.11 Oct 2011 - 12:00am
Fit for Fun Balance-Fruits HK$44.90 for 150 grams, Great
The fruits were dried but certainly not dehydrated, with plump apricot pieces, moist banana wedges, tender dates and prunes and soft apple slices. The only negative is it uses sulphur dioxide as a preservative, which could cause reactions in those with cardiovascular or respiratory problems.4 Oct 2011 - 12:00am
HK$35.90 for 310 grams, Great
This jam has 70 per cent fruit and a good sweetness. But to taste it, you'll need a spoon rather than a spread knife; it has a watery consistency that made my toast soggy.
Verdict: Too light - mixing it with some peanut butter will help.
Smucker's Low Sugar Strawberry Preserves27 Sep 2011 - 12:00am
I was surprised to see fresh dates being sold by a fruit vendor at a wet market recently, but I shouldn't have been: the dried dates I love to eat had to have started their lives as fresh fruit.18 Sep 2011 - 12:00am
Serve this delicious sauce over scoops of good-quality vanilla or chocolate ice cream. If you make this to serve to children, omit the brandy (and the igniting step) and substitute fresh orange juice. Sour cherries are even better in this dish than sweet cherries, but they're difficult to find in Hong Kong.28 Jul 2011 - 12:00am
The word 'tongs' possibly comes from the Greek word daknein meaning 'to bite'. Tongs have been in use since before the 12th century. They have become one of the most effective and popular tools for gripping food during cooking - especially during the grilling process, where chefs use them for picking up food to avoid burning themselves.16 Jul 2011 - 12:00am