Category Archives: Forum

Here’s an explanation of Zabaglione asfound in Wikipedia:   Zabaglione Zabaglione is an Italian dessert made with egg yolks, sugar, a sweet liquor (usually Marsala wine), and sometimes cream or whole eggs. It is a very light custard, which has … Continue reading →

Sago is a starch extracted from the sago (and other tropical) palms that is processed into flour, meal and pearl sago, which is similar to tapioca. South Pacific cooks frequently use sago for baking and for thickening soups, puddings and other … Continue reading →

第一位被抽中的朋友是這個極富中國色彩的特飲之創作人Ada。恭喜哂!   材料   龍眼肉加鮮百合四両 鮮蓮子兩粒 冰糖   製法   所有材料煲約四十分鐘至出味。隔渣後加冰或放入雪櫃冷凍後便可飲用。

Thank you, Angela, for putting together this name list for our reference!   Halibut 比目魚 Cod 鱈魚 Garoupa 石班魚 Hair-tail 帶魚 Mackerel 鯖魚、青花魚或鮫魚 Perch 鱸魚 Sole 龍脷 Snake-head Muller 生魚 Carp 鯉魚 Dace 鯪魚 Grass Carp 鯇魚 Grey Mullet 烏魚、刀魚 … Continue reading →

       Food lovers are generous people – we share good food, good recipes, good tips and above all, good times.  This little Gourmet Exchange place is for you!  Share your recipes, ask and answer questions about food and wine, tell us about … Continue reading →