Main Course

Balsamic pork and pineapple adobo

An exciting twist to an old favorite. Add a new brand of acidity to Filipino pork adobo by cooking the meat with balsamic vinegar, and adding chunks of fresh pineapple for a bit of sweetness.

Cook time: 1 10

Servings: 4 people

Potato, egg and salmon salad

Boiled potatoes, broiled salmon and egg halves are tossed with a simple dressing made with olive oil, dill, pickle relish, capers, pickle juice, lemon juice, grated garlic and lemon zest. A citrusy and herby summer salad that's filling enough to be a main course. Serve at room temperature

Cook time: 30

Servings: 4 people

Vietnamese-style sweet sour salmon soup

Inspired by canh chua, Vietnamese sweet and sour soup, the flavor of the broth comes from the combination of sour tamarind juice and chunks of sweet ripe pineapple.

Cook time: 30

Servings: 4 people

Katsudon

Japanese fried breaded pork cutlet (tonkatsu) joins eggs in sweet-salty broth, and the combo goes over a bowl of rice. It’s hard not to fall in love with Japanese food with dishes like katsudon.

Cook time: 7

Servings: 1 person

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