Main Course

Boiled chicken and vegetable soup (Filipino nilagang manok)

Nilagang manok translates to boiled chicken. It’s the generic name for a wide array of rustic Filipino chicken and vegetable soups. What vegetable? Cabbage and potato combo is the most common. But, really, add whatever you like.

Cook time: 1 30

Servings: 4 people

Tonkatsu

Japanese fried panko-coated pork cutlet. Golden and ultra crisp, it is served with tonkatsu sauce made with Worcestershire sauce, ketchup, oyster sauce and sugar.

Cook time: 10

Servings: 6 people

Air fried salmon teriyaki

Salmon fillets are marinated in reduced teriyaki sauce, air fried for eight minutes, brushed with the marinade and cooked for another four minutes.

Cook time: 20

Servings: 3 people

Mushroom yakisoba

While pork is the default protein for this Japanese stir fried noodle dish, chicken or shrimps can be substituted. In this meatless recipe, mushroom is the protein component.

Cook time: 15

Servings: 4 people

Chicken karaage

Japanese fried chicken thigh fillets with a light ultra crisp coating, our home version of chicken karaage was served with shredded cabbage, mayo for dipping and rice on the side.

Cook time: 10

Servings: 4 people

Mazemen with broccoli and cabbage

Fresh ramen, reduced teriyaki sauce, broccoli florets and diced cabbage are tossed to make a fast and easy meal that’s both tasty and filling.

Cook time: 10

Servings: 1 person

Chicken and sausage rice (arroz con pollo y chorizo)

Cut-up chicken marinated in sour cream, slices of chorizo, vegetables, rice and broth simmer together to make a tasty one-bowl meal. Easy enough to cook on a weekday and, at the same time, fancy enough to serve for a not-so-ordinary occasions.

Cook time: 45

Servings: 6 people

Thai basil chicken (pad kaphrao gai)

A spicy, salty and subtly sweet chicken stir fry with garlic, chilies, shallot, fish sauce, soy sauce, oyster sauce, palm sugar, Thai holy basil and a little lime juice.

Cook time: 10

Servings: 3 people