Susan Jung
Columnist at Vogue
Columnist for Vogue Living, HK. Kung Pao and Beyond, Quadrille, Spring 2023 - preorder at https://t.co/15w5IlxV11…
Articles
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3 weeks ago |
scmp.com | Susan Jung
Turmeric is, to my palate, indelibly associated with Indian cuisine, which is why, when I taste it in non-Indian dishes, it comes as a bit of a surprise. I remember tasting it once at a cheap Spanish restaurant in Hong Kong, where the cooks substituted it for the much more expensive saffron – only the colours are similar; the flavours are a world apart.
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4 weeks ago |
scmp.com | Susan Jung
Chilli is a spicy spice, but how hot it is depends on the cultivar – some types are mild, while others can burn on contact with the skin. They also differ in spiciness according to the conditions in which the plant has been grown, how ripe the chilli fruit is when it is harvested and whether the hottest parts of the chilli are used. Dried chilli is much hotter than fresh because the flavour is concentrated.
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1 month ago |
scmp.com | Susan Jung
I am not sure why mace is not as well known as its twin, nutmeg. The two spices come from the fruit of the Myristica fragrans tree – mace is the seed coating and nutmeg the seed. But while nutmeg is quite common – which cook, after all, does not have a nutmeg in the spice cupboard for grating onto eggnog or adding to a béchamel sauce? – mace is not. The two spices are prised together out of the fruit, and the mace, which tightly surrounds the nutmeg, is removed.
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1 month ago |
scmp.com | Susan Jung
Nutmeg is a spice that is used sparingly. Many recipes call for just a few “scrapes” or “grinds” of it because its flavour and aroma are so pervasive. Once it is ground, those dissipate quickly, so it is better to buy whole nutmeg, which keeps for a long time, and grate it just before use; there are special nutmeg graters, but a Microplane also works well. The nutmeg is not actually a nut; rather, it is the hard seed of a fruit.
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1 month ago |
scmp.com | Susan Jung
The young ginger in the markets in late spring is very different from the old ginger that is available year-round. Yes, they are both a rhizome and come from the same plant but the former is harvested when the shoots are off-white with pink tips. Young ginger is moist and tender with a very thin, edible skin and mild flavour. It is often eaten as a vegetable or made into a pickle.
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