Food

Sunday, 20 May 2012

Chinese herbal tea, a time-honoured healthy drink

2012-05-20 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

Meet the master maker of culinary moulds

2012-05-13 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

Turbo-baked Potato Wedges

2012-05-06 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

British royal fashion inspires diamond jubilee cakes and pastries

2012-04-29 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

Traditional Chinese restaurants take root

2012-04-15 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

Much ado about bamboo

2012-04-08 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

Sarawak Eurasian's cookbook wins global culinary 'Oscar' award

2012-04-01 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

Cafe Gijon fights for terrace rights

2012-03-25 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

'American Way of Eating' reveals few surprises

2012-03-18 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

The macaroon master's unexpected secrets - raspberry and chilli?

2012-03-11 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

Pita bread: The new versatile snack

2012-03-04 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

Italian chef's stars shine in Hong Kong

2012-02-26 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

Not all apples grown are equal

2012-02-19 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

Barbara Kafka: Always ahead of the culinary curve

2012-02-12 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 healthier choice for cooking

2012-02-05 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

Top chefs go back to basics Top chefs go back to basics

2012-01-29 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

Back to basics: Baking tools

2012-01-22 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

New strawberries pop out of school lab

2012-01-15 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

How to buy chocolates

2012-01-08 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

Cookbook offers Mandela's favourites

2012-01-01 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...

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