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Susan Jung

I'm an avid jam-maker. The only time I buy a pot is when it's made from fruit I can't get in Hong Kong. Unfortunately (because it's one of my favourites), sour-cherry jam falls into that category. Stonewall Kitchen sour-cherry jam contains the fruit as well as cane sugar, fruit pectin, malic acid, lemon juice and citrus acid. It's pleasantly tart and has tasty chunks of cherry in it. It sells for HK$79 for 354 grams from Oliver's (Prince's Building, Central, tel: 2810 7710).

I usually buy cans of pan-coating from supermarkets; I spray it into cake pans and muffin tins so the baked goods don't stick. I've found a much cheaper source at I Love Cake (188 Wan Chai Road, Wan Chai, tel: 2671 2644). The Bakels Sprink "release agent cooking spray" is made in Australia and contains canola oil, butane, emulsifier, soy lecithin, propane and antioxidant, and sells for HK$78 for 450 grams.


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