Main Course

Chinese-style fish fillet with lemon sauce

Swordfish belly fillets are thinly sliced, seasoned, coated with batter, deep fried then tossed with a syrupy sauce made with fresh lemon juice, sugar, chili flakes, grated ginger, turmeric and kaffir lime leaves.

Cook time: 15

Servings: 3 people

Pork udon with chili peanut sauce

For fans of sate / satay peanut sauce, here's a delightful way to bring its flavors to the dinner table even if the weather does not permit grilling skewered meat. Udon and thin slices of pork are tossed with peanut sauce flavored with chili, garlic, ginger, five-spice powder, soy sauce and sugar. Salty, sweet, spicy, nutty and creamy. You’ll be scraping any sauce left at the bottom of the bowl.

Cook time: 45

Servings: 3 people

Mushroom and rice curry

A one-pot and one-bowl meal for non-meat eaters, or a side dish for omnivores (it's especially good with grilled meat or chicken).

Cook time: 30

Servings: 6 people

Chicken, tomatoes and thyme in olive oil

Onion, garlic, tomatoes and thyme are sauteed in olive oil, chicken is stirred in, broth is added and everything cooks together for just ten minutes. A drizzle of lemon juice rounds up the flavors.

Cook time: 10

Servings: 4 people

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