Autumn, cookbook, Winter, Spring, Summer, Korean, main, snack Antony Autumn, cookbook, Winter, Spring, Summer, Korean, main, snack Antony

Northern-style kimchi dumplings - Ibuksik kimchi mandu

“My paternal grandfather was from North Korea and I grew up dutifully making these northern-style kimchi dumplings with my family as long ago as I can remember. My father insisted on practising the technique religiously for every family gathering or national holiday – large or small…

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Autumn, cookbook, Winter, Spring, Summer, Korean, dessert, snack Antony Autumn, cookbook, Winter, Spring, Summer, Korean, dessert, snack Antony

Salted soy sauce caramel bites - Ganjang caramel

“One of the things I always try to hunt down whenever I visit Korea are these beautifully packaged milk caramel bites. Often found in convenience stores, these perfectly bite-sized squared caramels come individually wrapped in silver foiled paper; they are a classic confectionery, loved by all for their milky toffee-like taste and softly chewy texture.” - Su Scott

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Summer, Spring, Autumn, Winter, cookbook, Asian, Malaysian, main Antony Summer, Spring, Autumn, Winter, cookbook, Asian, Malaysian, main Antony

Roast chicken

“Malaysian roast chicken has crispy, dark skin and lots of flavour from the five-spice and salt rub. Back in primary school, when my mum was working and it was just us boys and Dad, he would often ask, ‘Chicken rice tonight?’ It was always a big yes from us, and we’d go to the chicken rice shop near our house where…

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Summer, Spring, Autumn, Winter, cookbook, Asian, snack, main Antony Summer, Spring, Autumn, Winter, cookbook, Asian, snack, main Antony

Wings with ponzu and yuzu dressing

“This recipe makes wings similar to the type you find at izakaya and kushikatsu (fried skewers) restaurants. After being fried, the wings are dipped into a sauce, which, naturally enough, slightly softens the crispness. The wings are at their absolute best eaten within 10 minutes of being fried and dipped but are delicious…

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chefs, Summer, Spring, Autumn, Winter, chicken, Korean, main Antony chefs, Summer, Spring, Autumn, Winter, chicken, Korean, main Antony

Korean fried chicken

Growing up in Korea, fried chicken was a special meal that we didn’t get to have often. Back then we had two choices — plain or gochujang — but these days, there are fried chicken shops all across Korea, doing their own flavours and styles. Fried chicken can seem incredibly simple, but in fact it’s quite complex…

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