Main Course

Chili honey mustard fried chicken

We like to double fry our chicken. Over medium heat to cook the meat through then over high heat to create a light and crispy crust. A glaze is optional but, in this case, you want to bathe the chicken in it.

Cook time: 12

Servings: 2 people

Beef tongue with lemongrass chili sauce

Inspired by the South American beef tongue in vinaigrette and Thai fried egg salad (yum khai dao), this is a dish of thinly sliced boiled beef tongue soaked in a sweet, salty and spicy sauce.

Cook time: 3 30

Servings: 4 people

Shakshuka-inspired ground pork adobo and egg

Shakshuka-style ground pork adobo and egg served over rice

Ever tried cracking eggs directly into a pan of simmering pork adobo? They cook in the rendered fat infused with garlicky saltiness. Now scoop the adobo and eggs into bowls of rice…

Cook time: 20

Servings: 3 people

Asian grilled chicken skewers

Chicken thigh fillets are cut into small cubes and marinated in a mixture of fish sauce, sweet soy sauce, oyster sauce, garlic, chili, lemongrass and palm sugar before they are threaded onto bamboo skewers and grilled.

Cook time: 10

Servings: 4 people

Pork spare ribs braised in soda

I’d call it 7-Up pork ribs but Sprite was used here. Almost any soda drink can be substituted but I find that the citrusy ones are best for marinating and / or braising meat.

Cook time: 1 45

Servings: 6 people