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Aug 7, 2024 | 
nymag.com | Jon Kung |Kiki Aranita
Photo: Jon Kung There was a period of my life when I had a secret restaurant inside my apartment, and that’s when I got the speed rack, a metal rack on wheels that holds sheet pans that function as shelves. After working in professional kitchens, I realized how useful speed racks were, and with my limited space, they made sense for pots and pans storage. A speed rack gives you open and movable shelving.
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Jul 10, 2024 | 
yahoo.com | Jon Kung
Jon KungJuly 10, 2024 at 11:56 AM·1 min readChef, culinary content creator and podcast host Jonathan Kung is stopping by the TODAY kitchen to share a couple of his most comforting recipes from their cookbook, "Kung Food: Chinese American Recipes from a Third-Culture Kitchen." Kung shows us how to make somen noodles with bacon, eggs and broth for breakfast and homemade dumplings filled with pork and chives.
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Jul 10, 2024 | 
today.com | Jon Kung
Chef notesThink of this as a good starter recipe when you’re learning how to make dumplings, and especially how to fold them. Because there are no hard or sharp ingredients (like carrots or cabbage), they’re easy to fold without ripping the wrapper. This is probably the most common dumpling filling, both in China and in the U.S., and it is equally good for any cooking method.
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Jul 10, 2024 | 
today.com | Jon Kung
Chef notesApparently, this is a concept so alien to people that a very casual and unassuming TikTok about it garnered over 14 million views and countless Instagram tags from people giving it a try. Such a basic thing: some broth or a few splashes of mentsuyu (bottled Japanese noodle soup base), somen noodles (because of their barely-a-minute cooking time), a fried egg and scallions.
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Jul 10, 2024 | 
today.com | Jon Kung
July 10, 2024, 12:56 PM UTC / Source: TODAYBy Chef, culinary content creator and podcast host Jonathan Kung is stopping by the TODAY kitchen to share a couple of his most comforting recipes from their cookbook, "Kung Food: Chinese American Recipes from a Third-Culture Kitchen." Kung shows us how to make somen noodles with bacon, eggs and broth for breakfast and homemade dumplings filled with pork and chives.
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May 14, 2024 | 
katiecouric.com | Jon Kung
If you can’t fly to Hong Kong, here’s the next best thing. Though “toast” (in the sense of something beyond buttered bread) really came into the American culinary zeitgeist with the millennial generation, in Hong Kong, it’s been a teatime staple for decades, ever since British imperialists introduced bread to the island.
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Dec 13, 2023 | 
epicurious.com | Jon Kung
This sweet fall-inspired toast makes use of one of my favorite squashes—kabocha. The Japanese call most winter squashes kabocha, while in Hong Kong and Australia kabocha is referred to as simply “pumpkin.” In the US it’s sold as kabocha squash. It’s a taste that’s somewhere in between pumpkin and sweet potato and has a wonderfully creamy texture. Kabocha is perfect for both sweet and savory applications, like curries, soups, spreads, and pies. This recipe was excerpted from ‘Kung Food’ by Jon Kung.
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Nov 29, 2023 | 
epicurious.com | Jon Kung
This is my version of Shanghainese stir-fried rice cakes. They're often eaten during the New Year because the name of the dish also sounds like "a year of growth." Oddly, there are two Chinese dishes with the name nian gao. The Hong Kong version is a dessert while the Shanghainese version (this one) is a savory stir-fried dish (which is why it's called chao nian gao-chao means "stir-fried"). The rice cakes in this dish are shaped like slanted coins and can be found dried and refrigerated.
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Nov 29, 2023 | 
readersdigest.co.uk | Jon Kung
A third-culture kid and self-taught cook, Jon Kung redefines Asian American cuisine in his new cookbook Kung Food, including this curry mac and cheese recipeIn Japan, the combination of mild curry flavours and cheese is acommon one and very popular. You’ll find the combo in cheese-stuffed curry bread and baked curry rice covered in melted cheese. I took the idea and applied it to a hearty pan of baked mac andcheese.
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Nov 29, 2023 | 
readersdigest.co.uk | Jon Kung
A third-culture kid and self-taught cook, Jon Kung redefines Asian American cuisine in his new cookbook Kung Food, including this jerk chow mein recipeThe history of the Chinese diaspora in relation to the Caribbeanis an interesting one. In the mid-1850s, thousands of people fromChina were brought to the British Caribbean to work as indenturedlabourers (slaves), primarily on the islands of Guyana, Jamaica andTrinidad, and more arrived in waves over the next two decades.
