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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.
The head chef at Hong Kong contemporary Cantonese restaurant Ho Lee Fook, ArChan Chan Kit-ying, reveals how reading a collection of old Chinese cookbooks from the 1950s changed the way she cooks.
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.
Crack open The Gourmand’s Egg. A Collection of Stories & Recipes to learn about eggs in art, history and culture, then how to use the ingredient in delicious dishes
Chicken Manchurian was created in the 1970s in Mumbai, by chef Nelson Wang, and today is the most popular ‘Chinese’ dish in India, found on every Indian Chinese restaurant menu.
Ian Goh recently won first prize in the Asian edition of the S. Pellegrino Young Chef Awards. The Singaporean explains how his Hainanese heritage inspired his competition-winning dish.
Butter chicken started as a roadside culinary experiment, and quickly grew into arguably India’s favourite dish. Today, Indian-born chefs are spreading this comfort food around the world.
Meet the Hong Kong chefs putting an inspiring spin on a centuries-old classic and celebrating mapo tofu’s ‘symphony of flavours’
When Hong Kong-born Dominica Yang found her mother’s handwritten recipes, she wrote a cookbook based on them, Mum’s Kitchen – Back to Basics, dedicated to her mum and her late sister.
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.
Angela Dimayuga realised her culture’s food could be as sophisticated as European cuisines after she turned to her grandma for lessons. She includes some of her lola’s recipes in a cookbook.
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 sizzling dish is made with shrimp paste and Chinese lettuce, although the sturdy Chinese broccoli or kale is more forgiving.
Chinese Feasts & Festivals describes in detail how to make dishes traditionally served at Chinese festivals such as Lunar New Year.
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.
Easily transported and cooked, and today made with a variety of meats, the much-loved staple food has travelled with Hong Kong’s diaspora to the farthest corners of the world
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.
Simran Savlani, author of A Spark of Madness – an Amalgamation of 116 Vegetarian and Vegan Asian Staples, has ‘never followed a recipe line for line’ and wants others to also ‘freestyle in the kitchen’.
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.
No celebration in the Philippines is complete without a big plate of lumpia Shanghai, spring rolls that are commonly deep-fried and were first made popular by Chinese settlers.
These Korean pancakes have a sweet nutty cinnamon flavour, and are perfect as a winter snack. Beware of the super hot filling when you bite into them.
Social media success can open many doors for amateurs. We talk to Instagramers Michael Zee, Jen Balisi and Joanne Lee Molinaro, who all now have cookbook deals.