Susan Jung’s fried quais with shichimi togarashi and orange zest makes an excellent finger food. Photo: Jonathan Wong
Fancy finger foods: how to make fried quail and globe artichoke – no knife and fork necessary
- Delicious dishes do not dictate that you use utensils – sometimes it’s just as satisfying to eat with your hands
- Try Susan Jung’s fried quails with shichimi togarashi and orange zest and globe artichokes with aioli
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Susan Jung's recipes
Susan Jung’s fried quais with shichimi togarashi and orange zest makes an excellent finger food. Photo: Jonathan Wong
Susan Jung’s colourful chicken with black bean sauce. Photography: Jonathan Wong. Styling: Nellie Ming Lee
How to make chicken with black bean sauce: Cantonese classic gets a colourful makeover
- The popular dish is often served with overcooked vegetables and chewy meat
- Susan Jung’s recipe shows how to make a much-better version at home
Topic |
Susan Jung's recipes
Susan Jung’s colourful chicken with black bean sauce. Photography: Jonathan Wong. Styling: Nellie Ming Lee