Main Course

Creamy shrimp and broccoli spaghetti

Garlic sauteed in butter, sour cream, shrimps, pasta and broccoli florets are tossed in sour cream for an easy and delicious meal. Only one pot is required from start to finish.

Cook time: 15

Servings: 3 people

3-mushroom garlic noodles

San Francisco’s Vietnamese-American garlic noodles gets an update and an upgrade with the addition of button mushrooms, shiitake and shimeji.

Cook time: 15

Servings: 4 people

Spaghetti with salted duck egg sauce

Spaghetti with chorizo and salted duck egg sauce

The sauce is made with pureed salted duck eggs, olive oil, sun-dried tomatoes and basil. Cooked noodles and lightly fried chorizo are then tossed with the sauce. The result is a richly textured spaghetti dish with all the richness of salted duck eggs.

Cook time: 12

Servings: 3 people

Meatballs in coconut cream curry sauce

Seasoned ground pork is formed into balls, broiled then braised in coconut curry sauce made with shallot, ginger, garlic, kaffir lime leaves, lemongrass, curry powder, chili flakes and coconut cream.

Cook time: 20

Servings: 4 people

Mushroom fried rice

Chopped shiitake, button mushrooms and shimeji were combined with bell pepper and carrot, and three soy sauces, to cook this meatless fried rice.

Cook time: 8

Servings: 4 people

Thai hot and sour soup (tom saap)

It’s nothing like Chinese hot and sour soup. Tom saap is lighter and brighter with lovely citrusy notes courtesy of lemongrass and kaffir lime leaves.

Cook time: 2

Servings: 4 people

Pork bulgogi rice bowl

Pork seasoned with soy sauce, ginger, shallot, garlic, mirin, sugar and gochujang is pan fried and served with blanched broccoli over rice.

Cook time: 10

Servings: 3 people

Pineapple chicken with ginger and chili

Chicken wingettes marinated in salt, chili flakes and grated ginger are lightly browned then cooked slowly in coconut water with chunks of fresh pineapple .

Cook time: 30

Servings: 4 people