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How to make calamansi tart with toasted macadamia crust and meringue
Calamansi may be small but they punch above their weight when it comes to flavour. The intensity is balanced with crème fraîche.
19 May 2022 - 11:28AM
How to make tarragon chicken with fingerling potatoes; and tarragon mussels
13 May 2022 - 5:46AM
How to make pan-fried sweetbreads with mushrooms and polenta
6 May 2022 - 5:42AM
How to make quinoa salad with seared squid, arugula and hummus
This healthy, summery salad combines quinoa with stir-fried squid, arugula, crunchy radish and creamy home-made hummus.
29 Apr 2022 - 5:16AM
How to make braised veal shanks with porcini and gremolata, rich and meaty
A meaty Italian classic, veal shanks are slow-cooked with porcini mushrooms and served with a tart gremolata to offset the umami flavours.
25 Mar 2022 - 4:15AM
How to home-cure bacon using pork belly and some patience
Making home-cured bacon is a skill worth mastering. We give you the basics – the seasonings and type of sugar you use is up to you. The process takes about a week.
19 Mar 2022 - 11:43AM
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Cooking with bacon: how to make tartiflette and grilled oysters with onions
What doesn’t taste better with bacon? The first of these recipes combines it with new potatoes, wine and lashings of unctuous cheese, the second puts bacon with oysters and onions. Both are easy.
19 Mar 2022 - 9:00AM
A Chinese recipe for lamb chops – spicy, numbing and bursting with flavour
Cooked with a variety of chillies and Sichuan peppercorns, as well as cumin and black beans, these lamb chops have distinctive flavours.
18 Feb 2022 - 9:19AM
How to make Thai raw prawn salad – sweet and fiery – and fried shrimp heads
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.
11 Feb 2022 - 4:15AM
How to make lumpia Shanghai, Filipino spring rolls
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.
23 Oct 2021 - 12:46PM
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Gaston Lenôtre started dessert revolution that swept the world
In Lenôtre’s Ice Creams and Candies, French pastry chef Gaston Lenôtre demystifies desserts and shows you how to make them at home. Just use the best ingredients, he says.
1 Jun 2022 - 3:56PM
Finding a culinary identity: Jacques Maximin on new French cuisine
In his cookbook The Cuisine of Jacques Maximin, the French chef promotes a renaissance in southern French cooking that moves beyond the region’s stereotypical pizzas, salade Nicoise and ratatouille.
1 Jun 2022 - 3:58PM
How to make larb moo, warm meat salad with bright flavours
Larb, originally from Laos, is popular all over Indochina and comes in many versions. This larb moo is made with minced pork and gets a crunch from the toasted rice powder.
10 Jun 2021 - 2:45PM
A lifetime’s love of food: Sri Owen’s favourite Indonesian recipes
Since she watched her grandmother prepare dishes in the family’s outdoor kitchen, Sri Owen has loved the cooking of her native Indonesia. Her book Sri Owen’s Indonesian Food includes favourite recipes from her life.
8 Jun 2021 - 7:31AM
How to make goose fat fried rice, a thrifty cook’s indulgence
This dish can be made using leftovers from a roast goose meal. The rendered fat is used to fry the ingredients, which gives them flavour and crispiness. Leftover roast duck can be used in the same way.
21 May 2021 - 1:15AM
Recipe: how to master tamagoyaki Japanese omelette
Elevate tamagoyaki - Japanese ‘grilled egg’ with the addition of fish roe, shiso leaf and cheese.
25 Feb 2021 - 6:15AM
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last updated:
9 September, 2024
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