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.
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.
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.
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.
Calamansi may be small but they punch above their weight when it comes to flavour. The intensity is balanced with crème fraîche.
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.
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.
This healthy, summery salad combines quinoa with stir-fried squid, arugula, crunchy radish and creamy home-made hummus.
This rich, sweet tart is light and silky smooth with a brioche crust, fresh figs and raspberries, and a colourful pistachio filling.
This lamb shoulder is salted and rubbed with the famous North African spice mix for two days, then slow-cooked until tender and moist.
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.
A meaty Italian classic, veal shanks are slow-cooked with porcini mushrooms and served with a tart gremolata to offset the umami flavours.
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.
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.
Cooked with a variety of chillies and Sichuan peppercorns, as well as cumin and black beans, these lamb chops have distinctive flavours.
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.
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.
This sizzling dish is made with shrimp paste and Chinese lettuce, although the sturdy Chinese broccoli or kale is more forgiving.
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.
Mapo tofu is easy to convert into a vegetarian dish and mushrooms add to its texture so much you won’t miss the meat.
Japanese rice bowls – donburi – can have many toppings. Butadon has sliced pork belly and onions, topped with an egg yolk.
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.
Three custards and whisky make this a rich, indulgent adult-only dessert. Cooking custard takes patience, a low heat and plenty of stirring.
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.
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.
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.
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.
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.
The delicious snacks can be made with beef or lamb mince, and you can buy stock and gelatin to make your own jelly stock, which turns to an amazing gravy when hot.
This recipe, inspired by the famous Poilâne bakery, uses puff pastry, which you can make or buy, and firm acidic apples that will hold their shape during cooking.