Instant ramen, a food that originated in Japan ... Add the vegetables, eggs and sliced char siu. Roast the nori seaweed and garnish. 1. Tie the pork up, season with salt and apply the salt ...

Use precise geolocation data and actively scan device characteristics for identification. This is done to store and access ...

Mix everything well together in a zippy bag and marinate for at least a day and up to 2 in the fridge. Set oven to 200 oC. Remove from marinade (keep it) and pat dry. Brush a hot pan with oil and ...

but the temple ramen does not use any animal products. Char-siu (Chinese-style barbecued pork), another ingredient typically found in a bowl of ramen, is also not on the menu. Five toppings are ...

Discover new culinary delights in Hong Kong and Macau this month, from Japanese-Italian fusion to legal-themed cocktails to ...

Hong Kong’s Bakehouse bakery might be famous for its super-flaky sourdough crust egg tarts, but could you eat 100 of them at once? Singaporean Zermatt Neo did just that on a recent visit to the ...

Char siu, dai pai dong, siu mei, yum cha and milk tea are now officially part of the English language. The Oxford English Dictionary has - belatedly, some might say - included 13 more Hong Kong ...

However, for a quicker dinner, you can also cook this quickly at 200C/180C Fan/Gas 6 for 15–20 minutes on each side to char both sides of meat and basting every 10 minutes for added depth of ...

Combine the marinade ingredients in a large bowl. Cut and stab the pork fillet all over so that it is well and truly puck marked. Place in the marinade bowl, coating it all over and cover in the ...

Home to longstanding classics and irresistible anomalies, Canberra offers all you need to satisfy your umami cravings ...