This pie looks difficult but needs only about 45 minutes of active work – much of the time it takes to make is taken up with letting the dough rest in the fridge to firm up. Commercial puff pastry sheets vary in size and weight, so adapt the size (and shape) of the pie according to the brand of pastry you buy.The all-butter puff pastry I use (Waitrose) comes as two sheets that are about 28cm x 22cm (11 x 8½ in

Beef brisket noodles is a famous dish in Hong Kong. It is something that tourists (back when we had tourists) would seek out, and locals argue about which place makes the best version, and which cuts of beef they prefer, because these shops sell more than just brisket.In addition to beef in a light broth, they also offer curried beef or tendon, which makes for a nice change.For braised dishes, I normally use brisket, but the quality of the dish depends on which part of the

Although South Korea isn’t nearly as famous for its street food as Thailand or Vietnam, vendors there still offer a great variety of inexpensive and delicious food.I’ve never seen them selling dalgona – the honeycomb confectionery that’s become wildly popular worldwide thanks to Netflix’s Korean thriller, Squid Game – but I’ve eaten everything from deep-fried silkworm larva (one was enough) and tteokbokki (also spelt ddeokbokki – rice cakes in spicy sauce) to bungeo-ppang (fish-shaped cakes

The Filipino dish of lumpia Shanghai shows the influence of Chinese settlers on the Southeast Asian country’s cuisine.I’ve eaten them many times at restaurants and parties – because no Filipino celebration seems complete without a big pile of lumpia on the buffet table – and no two versions were the same. The only things they had in common were that they were deep-fried, and the filling consisted of lots of vegetables and some pork.This recipe makes a lot of lumpia, but they freeze well. They.

This is an easy dish that can be prepared in 30 minutes or less.Use skin-on fish fillets for the dish, because if the skin is removed, the fish is far more likely to fall apart as it’s stir-fried. The fish fillets should be at least 1.5cm (⅔ in) at the thickest point. Buy thick asparagus spears because they have a more satisfying bite than thinner spears.

Whenever I’m in need of a high-protein vegetarian/vegan dish, bean curd is the first thing that comes to mind. I never could understand people who said that bean curd was bland. Of course it can be, if you don’t cook it and season it correctly, but the same could be said about any other ingredient, including all types of meat or seafood.This dish is often served as banchan (a side dish) to accompany meats or seafood in Korean restaurants, but it

The only Portuguese egg tarts I’ve tasted have been based on the Macau version, so I’m calling these Macanese pasteis de nata. From what I’ve heard from friends who have eaten them in Portugal as well, they are slightly different from those found in Macau.The egg tarts from Portugal and Macau are very different from the Cantonese daan taat, the variety you are most likely to find in Chinese bakeries in Hong Kong and abroad. The Cantonese type is delicate and pure – much like the cuisine

This looks like a long list of ingredients, but with many of them, it’s just a matter of slicing or shredding. Start braising the pork belly first, and while that’s simmering, prepare the other ingredients.The Thai version of lap cheong (wind-dried sausage) is larger (in diameter) and a little sweeter and softer than the Chinese one. For the dried shrimp, buy the tiniest ones you can find – ideally about 5mm (¼ in) long. If they are

Chicken breast is one of the foods I would never order in a restaurant, and the only time I am certain that I can eat it without wishing for something else is when I cook it myself, which I rarely do.People tend to overcook chicken, because they are afraid of getting salmonella or another food-born illness that usually comes from the way the meat is processed. Overcooked dark meat is still edible, but overcooked chicken breast is dry and stringy.Brining chicken breast not only adds flavour, it.

Steamed clams are easy to prepare, and make for a tasty casual dinner when served with melted butter. But with just a little more work, you can cook clams that make a hearty, delicious dish fit for company.I like to serve these clams with udon noodles, which soak up the sauce. If you prefer, omit the noodles, and serve the clams with bread.People tend to think of udon as the thick noodles served in soup at inexpensive Japanese restaurants, but there are many types. For this