Once again, the time has come to unveil the list of which SOSCuisine recipes have been the most popular in 2014.
Surprisingly, it’s not the desserts which made it to the top this year, but rather some clever recipes to get the most out of two beloved homegrown products: Corn and Potatoes!
Here they are:
Corn on the Cob
Baked Salmon with Herbs
Chili con Carne
Carrot Soup with Orange and Ginger
Pulled Pork [slow cooker]
Buttered Snow Peas
Pasta with Pest...
The Chinese New Year that started on 31st January falls under the sign of the symbolic animal Horse and the cosmological element Wood.
According to Chinese astrology, the Horse is free, creative and independent. It is a ball of energy in constant motion from one activity to another. At the same time, it is also an outstanding worker, fair and generous.
Most Chinese believe that the global economy will improve this year, under the influence of this progressive animal. So this is the opportunity ...
We are constantly bombarded with this message: You should eat dark green leafy vegetables every day.
But these green plants remain a mystery for many of us. Having said that, they are becoming an increasingly common sight in grocery stores, and especially in ethnic markets, where they often have different names based on the cultural and linguistic heritage (Cantonese, Mandarin, Vietnamese etc.). All this adds to the confusion and mystery.
Regardless of whether they belong to the family of cruci...
Mao Zedong’s memorabilia have long had high value for collectors, especially in his homeland. At an auction in Beijing in 1996, a 68-piece set of porcelain fetched 7.9 million yuan (about $13 million).
Last Thursday a set of 5 rice bowls produced in 1974 exclusively for Mao Zedong’s use has been auctioned in Hong Kong for a record HK$8 million (about $1 million).
Isn’t it ironical that a man once celebrated for his frugal life-style is now “selling” so well?
Originally published in the Journal de Montréal on October 3, 2009.
Ginger is a perennial tropical plant that has been used for the last 5,000 years in traditional medicine as well as a main ingredient in several Asian cuisines. It’s the rhizome (underground stem) part of the ginger plant that we eat, either fresh or dried.
Fresh ginger – usually grated or finely chopped – is added to dishes to intensify their flavour. Dried or ground ginger is used in pastries, candies ...