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Susan Jung's recipes

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

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.

30 Apr 2023 - 11:15AM

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

10 Jun 2022 - 7:34AM

How to make baked empanadas with cream cheese pastry

3 Jun 2022 - 5:09AM

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.

27 May 2022 - 5:37AM

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

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.

19 May 2022 - 11:28AM

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.

13 May 2022 - 5:46AM

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.

6 May 2022 - 5:42AM

Pan-fried sweetbreads with mushrooms and polenta. Photo: Jonathan Wong

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.

29 Apr 2022 - 5:16AM

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.

26 Apr 2022 - 4:15AM

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.

12 Apr 2022 - 7:33AM

Lamb shoulder with ras el hanout is a delicious slow-cooked North African dish brought alive by preserved lemons. Photo: Jonathan Wong

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.

1 Apr 2022 - 4:15AM

How to make chicken with morels, petits pois and spring vegetables: a fresh one-pot dish that’s ideal for the spring. Photo: Jonathan Wong

How to make braised veal shanks with porcini and gremolata, rich and meaty

A meaty Italian classic, veal shanks are slow-cooked with porcini mushrooms and served with a tart gremolata to offset the umami flavours.

25 Mar 2022 - 4:15AM

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.

11 Mar 2022 - 4:15AM

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.

25 Feb 2022 - 4:15AM

This deep-fried pork belly dish (lechon kawali) is a version of the Filipino whole roast pig dish. Photo: Jonathan Wong

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.

18 Feb 2022 - 9:19AM

Grilled lamb chops with stir-fried vegetables spicy numbing and full of freshness. Photo: Jonathan Wong

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.

11 Feb 2022 - 4:15AM

How to make plum and raspberry pie – looks good, tastes good

This fruit pie calls for dark plums that aren’t too juicy, and if you have one, a pizza stone to brown the bottom. Adjust the sweetness to your own preference.

4 Feb 2022 - 9:30AM

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.

28 Jan 2022 - 9:09AM

Chinese sizzling vegetable pot, or jer jer choi: kale in clay pot with garlic, ginger, shrimp paste and semi-dried shrimp. Photo: Jonathan Wong

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.

21 Jan 2022 - 4:15AM

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.

14 Jan 2022 - 10:03AM

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.

10 Jan 2022 - 11:48AM

Butadon (pork belly rice) is a simple but hearty Japanese dish. Photo: Jonathan Wong

How to make roasted vegetable tart with piment d’Espelette butter

The subtle kick of chilli in the pastry for this tart comes from the butter – if you can’t find piment d’Espelette butter, you can easily make your own.

31 Dec 2021 - 5:21PM

Roasted cauliflower, mushroom and garlic tart with piment d’Espelette butter. Photo: Jonathan Wong

How to make bread pudding with whisky sauce and home-made custard

Three custards and whisky make this a rich, indulgent adult-only dessert. Cooking custard takes patience, a low heat and plenty of stirring.

27 Dec 2021 - 9:12AM

How to make five-spice roast pork rack with crispy crackling

Perfect roast pork must not be dry and the crackling has to be crispy – this recipe will ensure your rack of pork is cooked to absolute perfection.

21 Dec 2021 - 5:58AM

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.

10 Dec 2021 - 4:15AM

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

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.

3 Dec 2021 - 4:15AM

Hong Kong-style waffles. We offer two recipes for this street food favourite, one quick, one overnight. Photo: May Tse

How to make strawberry sweet and sour pork, a no-ketchup recipe

This take on a Chinese favourite uses strawberry jam for the sweet and vinegar for the sour. Use Thai tempura powder to coat the pork, or make your own.

26 Nov 2021 - 9:15AM

How to make Hong Kong-style curried beef and tendon

This Hong Kong classic can be done low-and-slow or in a pressure cooker – beef cheeks cook more consistently than brisket, and tendon adds texture to the sauce.

19 Nov 2021 - 8:01AM

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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.

last updated:

13 August, 2024