Each colour of a vegetable contains a unique nutritional component that is essential to our health.As Verona suggests, the more colours of vegetables we eat, the more nutrients we can get from them.“Vegetables...

When summer arrives, so do a great variety of gourds.Wax gourds, cucumbers, bitter gourds and sponge gourds (loofah/luffa) are ideal choices from summer menus.Not only they are appetising for addition to dishes...

Fried rice noodles and fried egg noodles are both very popular dishes, yet they are high in fat content. As 100 grams of Singapore-style fried rice noodles weighing about 610 gram contains 51 grams of fat (equivalent to 10 teaspoons...

Doris said, “One may not be aware that the rice dishes that are widely available in restaurants in Hong Kong vary considerably in their oil and salt contents. For instance, one plate of steamed rice with beancurd sticks...

Congee, rice noodles, egg noodles and rice have been jokingly termed the “four great inventions of the Chinese”. They are the main staple foods in Hong Kong and can be combined with a variety of foods into countless recipes...