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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.
Bloody Marys often contain celery seeds, the tiny fruits that come from the same plant as celery stalks, and impart a similar aromatic flavour. Photo: Shutterstock
Food and Drinks

Celery seeds’ many uses, from flavouring Bloody Marys to treating gout

Celery plants, known for their stalks, also yield tiny aromatic fruits used in European and Indian food, cocktails and alternative medicine.

Food and Drinks

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

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

Seldom used by home cooks, citrus leaves flavour curries and Cantonese snake soup. Here’s a chicken dish that uses them to delicious effect.

Thai fried chicken with lemongrass and makrut lime leaf. Photo: Jonathan Wong
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.

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.

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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.

Tamarind might not look appetising, but the sour, sweet fruit adds flavour to Southeast Asian dishes from pad Thai to assam laksa. Photo: Shutterstock
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.

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.

The best ginseng is naturally formed in the shape of a human body, with a head, body and limbs. Its alleged medicinal properties include curing cancer, increasing longevity, and boosting energy and sexual prowess. Photo: Getty Images
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.

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.

Red chillies. Photo: Shutterstock
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.

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.

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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.

Aniseed, also called anise seed, is a spice with an intense licorice-y flavour used to make spirits such as Pernod and Sambuca and in sweet and savoury foods. It goes particularly well with seafood and is an ingredient of spice blend ras el hanout. Photo: Shutterstock
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.

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.

Empanadas with cream cheese pastry, filled with a mix of potatoes, Spanish chorizo and onion. Photo: Jonathan Wong

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.

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.

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

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.

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