Life.Culture.Discovery.

On the shelf

Susan Jung

1-MIN READ1-MIN

Published: 10:45pm, 6 Sep 2014Updated: 11:01pm, 6 Sep 2014

I love Prima Taste laksa - it's something I always have on hand for a quick, delicious meal. So I was excited to try their Singapore chilli crab la mian. Described as "premium noodle in sweet and spicy seafood sauce", it's simple enough to make: in boiling water, you heat the unopened packs of chilli crab oil and chilli crab sauce, and in a separate pan you cook the noodles for six minutes. You then drain the noodles and mix everything together. Unfortunately, though, it's disappointing - it's one dimensional and dull after just a few bites. Their serving suggestion of adding fresh crab (along with tomatoes and onion) is unrealistic - if I had fresh crab, I'd probably be making a dish from scratch. It sells for HK$28 from city'super (Times Square, tel: 2506 2888).

I've been hearing for years that we should be using aluminium-free baking powder in our baked goods, because of the concerns about the potential toxicity of aluminium. I very rarely listen to this kind of thing because for every study that claims something is bad for us, it seems there's another study a few years later that says, "Oops, we were wrong!" But I figured the aluminium-free stuff can't hurt - the only problem is that it's not easy to find in Hong Kong. I finally came across it at I Love Cake in Wan Chai (tel: 2671 2644). It's produced in the United States and contains monocalcium phosphate, bicarbonate of soda and cornstarch from non genetically modified corn.

On the shelf

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Susan Jung