Main Course

Pork adobo with lechon sauce

Slow cooked pork adobo is transferred on the stovetop and boiled until the sauce is reduced. Lechon sauce is stirred in and stew is left to simmer until the sauces blend.

Cook time: 4 10

Servings: 3 people

Tilapia escabeche

A whole tilapia is seasoned and stuffed with spices, deep fried, smothered with sweet sour sauce, and topped with thinly sliced vegetables.

Cook time: 20

Servings: 4 people

Fried chicken wings with honey adobo glaze

Chicken wings are fried Japanese karaage-style then tossed with a reduced Filipino adobo sauce sweetened with honey.

Cook time: 15

Servings: 3 people

Chicken karaage with salted egg and coconut cream sauce

Bite-sized pieces of chicken fillet are seasoned, tossed in potato starch, fried twice then tossed with a thick sauce made with salted egg powder, coconut cream and curry leaves.

Cook time: 15

Servings: 2 people

Korean fried chicken wings

Seasoned chicken wings are tossed in starch, fried twice then coated with a sweet-salty-spicy sauce. The level of heat is adjustable.

Cook time: 15

Servings: 4 people