TOPIC

Susan Jung's recipes

Susan Jung's recipes
Susan Jung is the Post’s senior food and wine editor. See her Home Cooking with Susan Jung videos here, as well as scores of recipes for dishes to suit every occasion. A trained pastry chef, Susan has worked in restaurants in San Francisco, New York and Hong Kong. Her cookbook, A Celebration of Food, was published in Hong Kong in 2012. She is the academy chair for the Hong Kong, Taiwan and Macau region of the World's 50 Best Restaurants and Asia's 50 Best Restaurants.
Pomegranate seeds can be dried and used as a sour spice in Indian, Pakistani and Middle Eastern cuisines. Photo: Shutterstock
Food and Drinks

How to use dried pomegranate seeds, or anardana, to give dishes a bold flavour

Dried pomegranate seeds, also known as anardana, offer a deeper, complex flavour that is perfect for stews, spice rubs and more.

Food and Drinks

Coffee isn’t just a drink. How to use the beans as a seasoning

Food and Drinks

How to use lime leaves in a Thai fried chicken dish your friends will love

Food and Drinks

How to use juniper berries in marinades and to add flavour to sauerkraut

The main botanical of gin can temper strong meats’ gamey flavour and goes great in choucroute, a sauerkraut-based dish from Alsace, France.

Juniper berries must be cracked or bruised to unleash their sharp, resinous flavour. Use them in marinades for venison and other gamey meats, or to add flavour to sauerkraut. Photo: Shutterstock
Food and Drinks

How to use poppy seeds to make delicious onion bread rolls called platzels

Or are they called bialys? Either way, poppy seeds – from the same type of plant that yields heroin – give these chewy bread rolls some pep.

Food and Drinks

How to use ugly, tasty tamarind to make Thai crunchy fish

It may look like dog droppings in its natural state, but tamarind adds flavour to Southeast Asian and Indian dishes. Here’s a recipe idea.

Advertisement
Advertisement
Advertisement
Food and Drinks

How to use paprika to give fried chicken, stews and potato dishes a kick

Paprika, used in goulash and other Eastern European stews, also goes great in potato croquettes and can add colour to your holiday turkey.

Paprika is often used in Hungarian cuisine, but can be used to add a slight kick to a range of dishes from potato croquettes to fried chicken. Photo: Shutterstock
Food and Drinks

How to make Vietnamese rice noodles with lemongrass chicken

Lemongrass is like lemon but more subtle and complex, and pairs well with fish and chicken dishes.

Food and Drinks

Booster of sexual prowess (they say), yummy in chicken soup: all about ginseng

The human-shaped root that grows in the mountains is most potent when dried and is a key ingredient in the cooling Korean soup samgyetang.

Food and Drinks

How Chinese fermented black beans add an umami explosion to any dish

These dried, salted, fermented soybeans add a delicious savouriness to everything from steamed spare ribs to chicken, when used sparingly.

Chinese fermented black beans, known in Cantonese as dou si, are little umami bombs that can bring any dish to life. Just do not use too many of them. Photo: Shutterstock
Food and Drinks

Why thyme is so fine, plus a delicious stuffed pork chop recipe using it

This bountiful, versatile herb works well in marinades and can be tossed on the barbecue to perfume meats. It also goes great in omelettes.

Thyme is a fragrant herb that is used in aromatherapy and goes beautifully with meat and vegetables. We share a recipe that takes pork chops to new heights. Photo: Shutterstock
Food and Drinks

All about turmeric, how to use it in cooking, and a recipe idea

A key ingredient in Indian cuisine, dried turmeric adds complexity and subtle bitterness to dishes. It is also used in Vietnamese food.

Food and Drinks

All about chilli, and how to use it in a recipe for Thai fried chicken

Chilli comes in spicy and milder varieties and is used in sauces, pastes and powdered to add a kick to a range of foods. Handle with care.

Food and Drinks

All about mace, nutmeg’s twin. How cooks use it and a recipe idea

From the same fruit as nutmeg, mace is harder to grate but goes similarly well in cakes and milk-based dishes. It can also be used in stews.

Mace, from the same plant as nutmeg, is better bought pre-ground unless you intend to use it in stews or braised dishes. Photo: Shutterstock
Food and Drinks

All about ginger, how to pickle it, and a recipe that makes the most of it

A versatile spice that varies depending when it’s harvested, ginger can be pickled or used as seasoning. It goes with meat and seafood.

Old ginger (pictured) is thick skinned and available year-round, unlike milder young ginger, which is commonly pickled. Photo: Shutterstock
Food and Drinks

All about cardamom, how to use it in cooking, and a recipe idea

The bitter spice comes in green and black varieties with the former more intense. It is used sparingly in Indian dishes and desserts.

Food and Drinks

All about aniseed, how to use it in cooking, and a recipe idea

Also called anise seed, the spice has an intense, licorice-y flavour. An aid to digestion, it goes well with seafood and in biscotti.

Advertisement
Advertisement
Advertisement
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

How to make veal tartare with pickled shallot and Parmesan-paprika palmiers

This dinner party appetiser uses veal instead of beef, making for a lighter flavour and texture. The pickled shallots can be made the day before, and the veal needs to be chilled before chopping.

Food and Drinks

How to make baked empanadas with cream cheese pastry

This pie dough isn’t usually used for empanadas but is delicious. Fill these pastry pockets with a spicy mixture of Spanish chorizo, potatoes and onion.

How to make butterflied lamb leg with garlic, anchovy and moutarde violette

This is a summer meal that doesn’t take long to cook. Because the lamb is deboned and flattened, more of the meat is flavoured by the marinade.

Butterflied leg of lamb is a delicious summer dish that’s quite quick to cook after the meat has sat in a thyme-flavoured marinade. Serve it with sides of pearl couscous with lemon, Parmesan and mint, and stir-fried sugar peas and Brussels sprouts. Photo: Jonathan Wong
Recipes

How to make calamansi tart with toasted macadamia crust and meringue

Calamansi may be small but they punch above their weight when it comes to flavour. The intensity is balanced with crème fraîche.

How to make a refreshing calamansi and crème fraîche tart with macadamia crust and meringue. Photo: Jonathan Wong
Recipes

How to make tarragon chicken with fingerling potatoes; and tarragon mussels

Great with chicken and seafood, tarragon, a complex, versatile herb with a hint of aniseed, is the star of the show in these two recipes.

Recipes

How to make pan-fried sweetbreads with mushrooms and polenta

Tender, moist and rich, sweetbreads are well worth the time and effort to prepare them properly, but they’re probably not very good for you if you suffer from high cholesterol.

Recipes

How to make quinoa salad with seared squid, arugula and hummus

This healthy, summery salad combines quinoa with stir-fried squid, arugula, crunchy radish and creamy home-made hummus.

Quinoa salad with seared squid, arugula and hummus. Photo: Jonathan Wong
Dessert recipes

How to make fig and raspberry tart with a silky smooth crust

This rich, sweet tart is light and silky smooth with a brioche crust, fresh figs and raspberries, and a colourful pistachio filling.

How to make fig and raspberry tart with pistachio frangipane and brioche crust: silky smooth and rich. Photo: Jonathan Wong
Food and Drinks

How to make slow-cooked lamb shoulder with ras el hanout, a flavour bomb

This lamb shoulder is salted and rubbed with the famous North African spice mix for two days, then slow-cooked until tender and moist.

Food and Drinks

How to make one-pot chicken with mushroom, peas and spring vegetables

This chicken dish uses almost the whole bird, and you can make it with whatever spring vegetables and wild mushrooms you like. There is also a bonus dessert recipe, for lemon posset.

Advertisement
Advertisement
Advertisement
Help preserve 120 years of quality journalism.
SUPPORT NOW
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement
Advertisement