Advertisement
Advertisement
TOPIC

Asian recipes

Related Topics:
Asian recipes
From India to China to Indonesia, senior food and wine editor Susan Jung tells you how to prepare delicious Asian dishes such as curry puffs, XO sauce, beef rendang, kimchi, and shrimp toast. Learn how to make these and dozens more dishes on this page.
highlights from
100 Top Tables 2025 Restaurant Directory
100 Top Tables 2025 Restaurant Directory
A special dinner at Tosca di Angelo in Hong Kong, a collaboration with jewellery brand Damiani. Photo: Handout

Your Hong Kong weekend food guide for March 26-29

The Baker & the Bottleman’s hot cross doughnuts this Easter. Photo: Handout

Your Hong Kong food guide for Easter weekend

Crispy codfish balls at Mesa by José Avillez, where the menu is a product of what the kitchen grows itself. Photo: Handout

Macau’s culinary festival blends luxury dining with sustainability

Supported byMacau Government Tourism Office
Dark chocolate covered stuffed medjool dates at Migas Hong Kong. Photo: Handout

Dish in Focus: Dark chocolate covered Medjool dates at Migas Hong Kong

Indigenous fats like shea butter provide livelihoods for rural women producers in Africa, but are often unknown to or dismissed by consumers. Photo: Shutterstock

Young chefs are turning food traditions into tools for global change

Supported byMacau Government Tourism Office
More from 100 top tables
Content from SCMP's Specialist Publications
Annatto, or achiote, is often used as a saffron substitute for its colour, despite not tasting anything like it. Here’s how to use this much more subtle spice in three recipes. Photo: Shutterstock
Food and Drinks

Annatto, saffron’s subtle stand-in, and 3 bold ways to cook it

The vivid annatto, or ‘lipstick tree’, seed adds colour – and a minty note – to rice, steak and lamb.

Food and Drinks

Dish in Focus: Ga quay Hoi An at Sep

Food and Drinks

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

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.

Pomegranate seeds can be dried and used as a sour spice in Indian, Pakistani and Middle Eastern cuisines. Photo: Shutterstock
Food and Drinks

‘Hong Kong taught me balance’: Hutong chef on Sichuan spice and new menu

Sichuanese chef Ren Dingxu of Hutong Dubai talks about exploring spice in his new menu available in Hong Kong and his aim to ‘evoke emotion’.

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.

Advertisement
Advertisement
Advertisement
Food and Drinks

A taste of tribal recipes from the jungles of Borneo

Known for documenting the flavours of her native Kuching, Malaysia, Marian Chin is taking her culinary finds to Hong Kong for the first time.

A Sarawak native jungle cooking. Photo: courtesy KINO magazine
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.

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.

Being Chinese

Being Chinese | My food obsession has deep Chinese roots

The rationing era imprinted something on me – not just a craving for food, but a reverence. In Chinese culture, food is never just food.

A child plays a game with zongzi, or sticky rice dumplings, on a high speed train running between Chongqing and Chengdu in southwest China in May 2017, ahead of the Dragon Boat Festival. Photo: Xinhua
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

Ginkgo fruit stinks and its nuts are toxic, but delicious. How to eat them

Cooked ginkgo nuts have a chewy, waxy texture and taste like chestnuts, while ginkgo biloba supplements are used in alternative medicine.

Food and Drinks

How to use pandan, a fragrant leaf that transforms sweet and savoury dishes

Found in shops specialising in Thai, Vietnamese and other Southeast Asian ingredients, pandan leaves can be used to enrich many dishes.

Food and Drinks

How green mango adds zest to dishes and its health benefits

The unripe fruit is shredded in Thai green mango salad and, when dried, adds a sour and fruity zestiness to Indian curries and chutneys.

Unripe green mangoes add flavour to curries and chutneys in Indian cuisine, and are the star ingredient of Thai green mango salad. Photo: Shutterstock
Food and Drinks

How dried tangerine peel, or chun pei, is used in Chinese cooking

An ingredient that gets more potent – and expensive – with age, chun pei is used in everything from beef balls to desserts.

Dried tangerine peel, or chun pei, is used in various Chinese dishes and can be bought at specialist dried ingredients stores and traditional Chinese medicine herbalists. Photo: Shutterstock
Food and Drinks

How to unleash nigella seeds’ aroma and their reported health benefits

Also known as kalonji and nothing to do with Nigella Lawson, these black seeds have an oregano-like flavour and are said to aid digestion.

Food and Drinks

What is hoisin sauce? How the condiment spread from China to Trader Joe’s

Originating in southern China, hoisin sauce is now found in supermarkets from the US to Japan and is even used in cocktails and desserts.

Advertisement
Advertisement
Advertisement
Food and Drinks

How healthy, oily sesame seeds add flavour to dishes in Asia and beyond

The tiny seeds, which are sprinkled over food or pressed for their nutritious oil, are a key ingredient of Chinese deep-fried sesame balls.

Sesame seeds, which come in various colours, are used in Asian, Middle Eastern and African cuisine. The tasty oil extracted from them is often drizzled over dishes. Photo: Shutterstock
Food and Drinks

How to cook with Sichuan peppercorns for that numbing mala flavour

The defining spice of Sichuan cuisine, these tiny fruits are typically toasted to add a tingle to dishes like mapo tofu and stir fry.

Food and Drinks

You either love or hate it – how to cook with coriander in 3 recipe ideas

Also known as cilantro and Chinese parsley, this polarising plant adds distinctive flavour to dishes, especially Cantonese steamed fish.

Food and Drinks

All about curry leaves, how to use them in cooking and 2 recipe ideas

Used in Indian, Sri Lankan and Southeast Asian cuisines, curry leaves can add a strong fragrance and distinct flavour to various dishes.

Curry leaf is a slightly bitter spice used in kitchens from India to Vietnam. Photo: Shutterstock
Food and Drinks

All about pepper and its different kinds, plus a crab recipe using the spice

Green, black and white peppercorns come from the same plant but vary in pungency. Make the most of the spice in a peppery seafood dish.

Black peppercorns are the same fruit as green and white ones but picked at a different stage. Pepper, perhaps the most ubiquitous spice, is used to flavour everything from sauces to seafood. Photo: Shutterstock
Food and Drinks

All about mustard seeds, how to use them in cooking, and a recipe idea

Mustard seeds are classed by colour, with the darker ones more pungent. Make the most of their flavour in a spicy vegan dish.

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 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

6 signature egg dishes worth celebrating with in Hong Kong this Easter

From carbonara to coddled eggs, we highlight 6 ‘egg-cellent’ must-try creations that go beyond the traditional Easter fare.

Food and Drinks

Dish in Focus: Fxxking Paella

At Censu, chef Shun Sato channelled his international experience to put an elevated, tongue-in-cheek spin on a classic Asian dish.

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