Food
Sunday, 20 May 2012
THE Chinese herbal tea or cold tea is a drink concocted from medicinal herbals to ease the summer heat in human's body or sore throat caused by the dry winter.Drinking herbal tea is an age-old custom in Guangdong province, Guangxi Zhuang autonomous...
Sunday, 13 May 2012
THE National Craft Day exhibition seems incomplete without the presence of Mohd Yusof Abas (pictured), 71, a traditional culinary mould maker.As the only culinary mould trader in this year's event, his sales outlet stood out and was well received by...
Sunday, 6 May 2012
I LEARNED quite a number of recipes while staying in Sydney recently, in the house of my brother Vic and his wife Yeyet. On some mornings, Vic and Yeyet would surprise us with splendid breakfasts of Eggs Benedict or rich, fluffy pancakes served with...
Sunday, 29 April 2012
AMONG the presents Queen Elizabeth II can expect to receive for her diamond jubilee this year are cakes and pastries from a London luxury hotel. But they won't be your ordinary baked goods: The seven pieces will resemble a crown, a handbag, hats and...
Sunday, 15 April 2012
FIVE Chinese restaurants representing the rich diversity of Chinese cuisine have become well established in Chicago's Chinatown, serving traditional Chinese foods popular among both Chinese and foreigners.Lao Sze Chuan, Lao Beijing, Lao Shanghai,...
Sunday, 8 April 2012
SPRINGTIME is the best season to enjoy bamboo shoots.Spring has sprung, and bamboo sprouts are sprouting to the delight of Chinese chefs. The spring shoots can now be found heaped alongside the last winter sprouts at markets. They hit Beijing's...
Sunday, 1 April 2012
AN EFFORT by the Eurasian community in Sarawak to produce a cookbook of family favourites has won global recognition when it took the "Best in the World" prize for the local cuisine sub-category at the 17th Gourmand World Cookbook Awards...
Sunday, 25 March 2012
THE epicentre of Madrid's renowned intellectual cafe culture, the 124-year-old Cafe Gijon, has survived civil war, the Franco dictatorship and the Internet age, but could face extinction in a bidding war over the lease to its sidewalk terrace....
Sunday, 18 March 2012
THE American Way of Eating: Undercover at Walmart, Applebee's, Farm Fields and the Dinner Table (Scribner), by Tracie McMillan: An author who writes about going "undercover" at Walmart or a migrant farm sets up expectations that she is...
Sunday, 11 March 2012
SOME call him the king of cakes. Vogue dubbed him the "Picasso" of pastry. Whatever the moniker, Pierre Herme, who started as a humble apprentice at the venerable French patisserie Lenotre, is right at the top of his game.In Japan, where...
Sunday, 4 March 2012
LOOKING for a new snack or bored with white bread?Try pita bread.Ali Amin, an Iranian, demonstrated the art of making the delectable Middle-Eastern fare at the Bread Affair, a community event recently organised by the Disted School of Hospitality...
Sunday, 26 February 2012
UMBERTO Bombana's distinctive flair for refined, regional Italian cuisine has taken him around the world and earned his Hong Kong restaurant three Michelin stars in 2011, within just two years of opening.After more than a year of soul-searching...
Sunday, 19 February 2012
SOME years ago, the apple industry worldwide was in trouble. Consumers were turning away soft, old apples. The eating quality of the fruit was inconsistent.Somewhere along the delivery chain, decisions were made for the wrong reasons.Logistic...
Sunday, 12 February 2012
FOR more than 30 years, Barbara Kafka has been telling people in no uncertain terms how to cook in the moment. In every book, in every appearance, she urged American home cooks to be bold, fearless and confident. Even more, she championed...
Sunday, 5 February 2012
PALM oil is slowly changing its less favourable perception to one that signifies an overall better choice in the kitchen, where it is most commonly used as cooking oil.Derived from the pulp of the oil palm fruit, palm oil like all vegetable oils...
Sunday, 29 January 2012
WILD herbs, leaves and even giant ants and tarantulas are in demand by the world's top chefs who are putting a renewed focus on traditional recipes and the use of locally sourced raw ingredients.A number of leading chefs at this week's Madrid Fusion...
Sunday, 22 January 2012
HAVE you ever wondered which cup should you use when a recipe calls for a cup of sugar? Or what are the basic tools when baking a cake?A successful baker must have the right equipment to transform raw ingredients into a perfect cake. Here are some...
Sunday, 15 January 2012
DO YOU want to suckle on "Lennon" or "Forever" at the strawberry fields of the mountains in Benguet?Lennon and Forever, both associated with the Beatles song, "Strawberry Fields Forever," are among the names being floated for a promising variety of...
Sunday, 8 January 2012
CHOCOLATE is exceptionally affordable as a gourmet food when compared to gourmet cheeses, wines, truffles, the list goes on.In the supermarket, an average bar of chocolate at 100g costs no more than RM20 ($8.22), compared to the worlds most...
Sunday, 1 January 2012
COOKBOOKS are now competing with more serious works on Nelson Mandela in South African bookshops, after the icon's personal chef has published a collection of her choicest dishes.Xoliswa Ndoyiya's book, "Ukutya Kwasekhaya (home cooking) Tastes...
