Main Course

Poached chicken Hainanese-style

Instead of a whole chicken, thighs are poached in broth and Shao xing rice wine with garlic, ginger and scallions. Authentic taste of Hainanese chicken with a shorter cooking time.

Cook time: 30

Servings: 3 people

Gingered fish belly and vegetable soup

In this seafood variant of the Filipino tinola, chunks of bangus (milkfish) belly fillets are simmered with chayote and spinach in fish broth seasoned with ginger and fermented fish sauce.

Cook time: 20

Servings: 4 people

Claypot rice with octopus and edamame

Diced fully cooked octopus, shelled edamame, rice and seasonings cooked in a donabe (Japanese claypot).

Cook time: 15

Servings: 1 person

Lemongrass pandan chicken and rice

It looks like Hainanese chicken, it’s served like Hainanese chicken, but the flavor and aroma couldn’t be more different. Even the dipping sauce is unique.

Cook time: 1

Servings: 3 people

Bacon and sausage pilaf

Chopped bacon and sliced Spanish-style chorizo join Basmati rice, dried fruits (wolfberries and apricots), roasted pumpkin seeds and cashew nuts in this easy and tasty one bowl meal.

Cook time: 35

Servings: 4 people

Lemon honey chili garlic chicken

Velveted strips of chicken fillet are tossed with julienned vegetables and cooked in a sauce made with lemon juice, honey, garlic, chilies and kaffir lime leaves.

Cook time: 5

Servings: 3 people

Sweet sour ground pork stew with tomatoes, chilies and sultanas

A spin on Filipino menudo, the addition of green chilies and bird’s eye chilies makes it a spicy dish. Sweet sultanas provide a counterbalance to the heat of the chilies.

Cook time: 20

Servings: 4 people

Spaghettini with chorizo, asparagus and cherry tomatoes

A piece of chorizo is sliced, browned, and tossed with cooked pasta and vegetables sauteed in olive oil. A colorful and tasty one bowl meal that cooks in ten minutes.

Cook time: 10

Servings: 4 people