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Asian recipes

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Susan Jung's recipes
Asian recipes
From India to China to Indonesia, senior food and wine editor Susan Jung tells you how to prepare delicious Asian dishes such as curry puffs, XO sauce, beef rendang, kimchi, and shrimp toast. Learn how to make these and dozens more dishes on this page.
From carbonara to coddled eggs, we highlight six signature egg dishes worth celebrating with in Hong Kong this Easter. Photo: Handout
Food and Drinks

6 signature egg dishes worth celebrating with in Hong Kong this Easter

From carbonara to coddled eggs, we highlight 6 ‘egg-cellent’ must-try creations that go beyond the traditional Easter fare.

Food and Drinks

Dish in Focus: Fxxking Paella

Food and Drinks

Dish in Focus: smoked butter chicken at Leela

Hong Kong

Hot stuff: 5 chilli sauces to try with as much complexity as kick

Hong Kong’s Fiyah! Heat Store offer suggestions for chilli-lovers looking to go beyond Lee Kum Kee and Tabasco with a speciality sauce with more umami and more complex flavour

Fly By Jing
Food and Drinks

Profile | The Indian cookbooks preserving ‘a legacy’ by recording old family recipes

A start-up in India is enabling people to publish their families’ heirloom recipes and food memories ‘before it’s too late’, in colourful cookbooks that can be passed down through the generations.

Food and Drinks

How old Chinese cookbooks helped a Hong Kong chef modernise her food

The head chef at Hong Kong contemporary Cantonese restaurant Ho Lee Fook, ArChan Chan Kit-ying, reveals how reading a collection of old Chinese cookbooks from the 1950s changed the way she cooks.

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Food and Drinks

How fried chicken became the subject of Susan Jung’s new cookbook

Former long-serving Post food editor Susan Jung recalls making fried chicken in her grandmother’s kitchen growing up in California. It was a natural subject for her first cookbook since leaving the Post, she says.

Chicken poppers with instant noodles combines two of Susan Jung’s favourite foods. Photo: Quadrille Publishing
Food and Drinks

Why is the egg so important? Crack open Taschen’s new book to find out …

Crack open The Gourmand’s Egg. A Collection of Stories & Recipes to learn about eggs in art, history and culture, then how to use the ingredient in delicious dishes

Food and Drinks

The story of India’s iconic Chinese-inspired chicken Manchurian dish

Chicken Manchurian was created in the 1970s in Mumbai, by chef Nelson Wang, and today is the most popular ‘Chinese’ dish in India, found on every Indian Chinese restaurant menu.

Food and Drinks

Mouthing Off | Bacon is delicious but it’s overused and boring – let’s use bak kwa instead

Bacon’s deliciousness has led it to be overused by chefs, so it’s time to explore other porky treats. Bak kwa, the Chinese sweet-salty snack similar to pork jerky, would surely make a more interesting alternative.

Grilled green asparagus wrapped with bacon - an overused ingredient these days, in columnist Andrew Sun’s opinion. Photo: Shutterstock
Food and Drinks

‘We should cultivate our roots’: Asia’s best young chef on heritage cooking

Ian Goh recently won first prize in the Asian edition of the S. Pellegrino Young Chef Awards. The Singaporean explains how his Hainanese heritage inspired his competition-winning dish.

Ian Goh’ s winning dish, Heritage Lamb. Photo: S. Pellegrino
Food and Drinks

‘A dish that works for everyone’: how Indian butter chicken went global

Butter chicken started as a roadside culinary experiment, and quickly grew into arguably India’s favourite dish. Today, Indian-born chefs are spreading this comfort food around the world.

100 Top Tables

Explainer | What is mapo tofu and where did it get its ugly name?

Meet the Hong Kong chefs putting an inspiring spin on a centuries-old classic and celebrating mapo tofu’s ‘symphony of flavours’

Chinese cuisine

Daughter finds handwritten hoard of mum’s recipes, writes a cookbook

When Hong Kong-born Dominica Yang found her mother’s handwritten recipes, she wrote a cookbook based on them, Mum’s Kitchen – Back to Basics, dedicated to her mum and her late sister.

A recipe for chicken satay is among those in Dominica Yang’s new cookbook. Photo: Shutterstock
Susan Jung's recipes

How to make Thai crunchy fish, a dinner party favourite

Take some firm, mild-tasting fish, slice, coat with Goji powder and slow-fry. Fry sliced shallots and cashews. Mix tamarind paste and fish sauce, add water. Fry, add chillies and shallots, coat fish and serve.

Thai crunchy fish. There is nothing left on the serving platter when Susan Jung serves this dish at home. Photo: SCMP/Jonathan Wong
The Philippines

How to make lechon kawali – deep-fried Filipino-style crispy pork belly

This pork belly recipe from the Philippines should be started the day before; the belly is simmered, dried for eight hours in the fridge, then deep-fried twice.

Recipes

A Chinese recipe for lamb chops – spicy, numbing and bursting with flavour

Cooked with a variety of chillies and Sichuan peppercorns, as well as cumin and black beans, these lamb chops have distinctive flavours.

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Food and Drinks

Filipino-American’s true life as a chef began with her grandma’s recipes

Angela Dimayuga realised her culture’s food could be as sophisticated as European cuisines after she turned to her grandma for lessons. She includes some of her lola’s recipes in a cookbook.

Angela Dimayuga, co-author of cookbook Filipinx - Heritage Recipes from the Diaspora. Photo: Getty Images
Recipes

How to make Thai raw prawn salad – sweet and fiery – and fried shrimp heads

Thailand’s classic hot, sweet and sour flavours are enhanced by bitter melon in a cold yet fiery raw prawn dish. Fry the prawn heads separately following our second recipe.

Lunar New Year

How to make Chinese sizzling vegetable pot, a simple, flavourful dish

This sizzling dish is made with shrimp paste and Chinese lettuce, although the sturdy Chinese broccoli or kale is more forgiving.

Chinese cuisine

How to make Lunar New Year dishes to bring luck, happiness and money

Chinese Feasts & Festivals describes in detail how to make dishes traditionally served at Chinese festivals such as Lunar New Year.

Loh bok goh - steamed radish cake - from Dashijie in Hong Kong being pan-fried for serving. Photo: SCMP/K. Y. Cheng
Lunar New Year

How to make Buddha’s delight, a vegetarian Lunar New Year dish

This Lunar New Year dish, meant to bring prosperity, is a mix of fresh and dried ingredients, and many alternatives can be substituted if you can’t find them in the shops.

Buddha’s delight, a vegetarian dish traditionally eaten over the Lunar New Year holiday to bring prosperity. Photo: Jonathan Wong
Susan Jung's recipes

How to make vegetarian mapo tofu: mushrooms so good you won’t miss the meat

Mapo tofu is easy to convert into a vegetarian dish and mushrooms add to its texture so much you won’t miss the meat.

Susan Jung's recipes

How to make butadon – Japanese rice bowls with pork and onion

Japanese rice bowls – donburi – can have many toppings. Butadon has sliced pork belly and onions, topped with an egg yolk.

Good Eating

Explainer | What’s the best way to cook lap cheong, the humble Chinese dried sausage?

Easily transported and cooked, and today made with a variety of meats, the much-loved staple food has travelled with Hong Kong’s diaspora to the farthest corners of the world

The traditional Chinese sausage, lap cheong, is believed to date back 1,500 years. Photo: Alex Chan
Recipes for special occasions

How to make pork pie with chestnuts and Chinese sausage, a holiday treat

This is nothing like your English pork pie – it’s pretty, delicate and light. Serve it as a starter at a holiday meal or add it to your holiday buffet.

Pork pie with chestnuts and Chinese sausage. Made with puff pastry, it is delicate and light enough to be a starter to a holiday meal or make a contribution to a holiday buffet. Photo: SCMP/May Tse
Food and Drinks

How to make Hong Kong-style waffles: two recipes for a local favourite

Hong Kong waffles, served with peanut butter and condensed milk, are an old street snack that is mostly found in cafes today, and you can easily make your own.

Veganism and vegetarianism

Meat-free Asian recipes? This sauce-maker has 116, from pizza to kebabs

Simran Savlani, author of A Spark of Madness – an Amalgamation of 116 Vegetarian and Vegan Asian Staples, has ‘never followed a recipe line for line’ and wants others to also ‘freestyle in the kitchen’.

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