Main Course

20-minute shrimp curry rice bowl

With ground shallots, garlic, chilies, ginger, kaffir lime leaves, shrimp paste and coconut cream for the sauce, you’ll want to drizzle that thick yellow cream on your rice.

Cook time: 10

Servings: 4 people

Salt and pepper pork chops (Cantonese-style)

Velveting the pork makes the meat moist and tender. Frying twice, first over medium heat and a second time over high heat, gives the pork the crispiest crust.

Cook time: 15

Servings: 4 people

Vietnamese-style lemongrass pork and noodle salad

Lemongrass pork belly, noodles and fresh vegetables are tossed with Vietnamese mixed fish sauce to make a delicious one bowl meal.

Cook time: 25

Servings: 4 people

Fried chicken wings with salted duck egg yolk sauce

Seasoned chicken wings are dredged in starch, deep fried until crisp then tossed in a sauce made with garlic and salted duck egg yolk paste. Crispy Thai basil completes the dish.

Cook time: 12

Servings: 3 people

Italian-style sweet sour pork stew (spezzatino agrodolce)

The sourness of pickles, tomato, and Balsamic and red wine vinegars are balanced by the sweetness of brandy, raisins and sugar in this rustic stew.

Cook time: 1 30

Servings: 4 people

Vietnamese caramelized pork and eggs

Found in Cambodian and Vietnamese cuisines, this dish of pork cubes and hard-boiled eggs braised in a mixture of caramelized sugar, juice of young coconut and fish sauce is often served during tết, the Vietnamese lunar new year.

Cook time: 1 10

Servings: 6 people

Soy ginger beef rice bowl

A slab of beef short plate is simmered with ginger slices in broth, soy sauce, sake and mirin, sliced thinly and served over rice with scallions and sesame seeds.

Cook time: 3 15

Servings: 3 people

Leftover roast duck and chickpea stew

Cooked with leftover meat from a whole roast duck, this simple (and tasty!) dish is an example of how we recycle leftovers at home.

Cook time: 20

Servings: 4 people