Candy Sin, Accredited Practising Dietitian (DAA, AUS) and Editor of Hong Kong Nutrition Association, explains that fish, similar to pork, beef, mutton and chicken meat, is a major source of animal protein. Oily fish is also particularly rich in polyunsaturated fat omega-3fatty acids,...

Vitamins B-complex and C are water-soluble and thus may be lost through leaching during prolonged cooking. Steaming, which minimises the food’s contact with water, appears to be the best method for retaining...

According to Cherry, pan-frying or deep-frying is different from steaming or blanching the same ingredients in terms of caloric value and fat content (Table 1). Moreover, most deep-fried foods have a coating...

There are many techniques in Chinese cooking, yet the most common methods are pan-frying, stir-frying, deep-frying, blanching/poaching, stewing, simmering, steaming and roasting/grilling. Cooking the same...

Full of nutrients as they are, says Verona, certain vegetables, especially cruciferae (e.g. broccoli, cauliflower, Chinese white cabbage, etc.), have fibre that is not easily digestible. They need to be broken...