Main Course

Salmon trimmings with soy honey ginger sauce

Salmon trimmings can be a bit tricky to cook. The small size means they can’t withstand too much tossing and stirring. Here’s a smart way to cook them without ruining their texture and without drowning out the salmon’s natural flavor.

Cook time: 5

Servings: 6 people

Lengua (beef tongue) estofado

Sweet, tangy and salty, here is an easy and tasty dish to serve on special occasions. The colorful vegetables give it a festive look.

Cook time: 30

Servings: 4 people

Air fried lechon kawali (crispy pork belly)

Simmer a slab of pork belly, drain and transfer to the air fryer. Thirty minutes later, you have perfectly cooked crispy pork belly with crackling skin.

Cook time: 2

Servings: 4 people

Welsh cawl

Considered a national dish of Wales, cawl is a soup of meat and vegetables with no strict recipe. A warming dish served during winter, lamb (much older versions use salted pork or beef) is combined leeks and root vegetables to make cawl.

Cook time: 2

Servings: 4 people

Sour cream chicken and mushrooms

A simple tasty dish cooked with only nine ingredients (including salt and pepper). Total cook time for this sour cream chicken and mushrooms dish: 20 minutes.

Cook time: 10

Servings: 4 people

Winged beans and smoked milkfish in coconut milk

This dish combines the sweet creaminess of coconut milk (gata), the heat of chili, the light crunch of winged beans (sigarilyas) and the incomparable flavor and aroma of smoked milkfish (tinapang bangus).

Cook time: 15

Servings: 4 people

Chicken teriyaki rice bowl

Thigh fillets seasoned cooked with soy sauce, sake and mirin. Simple yet highly nuanced.

Cook time: 35

Servings: 4 people

Skewered and grilled pork adobo

Filipino adobo gets a makeover! Pork belly slices are skewered and braised in adobo sauce then grilled to char the surface.

Cook time: 1 5

Servings: 4 people