Main Course

Tofu in oyster sauce

Feeling like going meatless for dinner? Try tofu in oyster sauce. With its thick sauce, rich flavor and the aroma of sesame seed oil, you won’t miss your meat.

Cook time: 12

Servings: 4 people

Beef salpicao

Wagyu cubes are marinated in garlic, pepper and olive oil, seared and braised in a mixture of liquid seasoning and Worcestershire sauce. Button mushrooms complete the dish.

Cook time: 5

Servings: 4 people

Crispy pork belly sisig

Traditionally made with grilled pork head, cooking sisig with crispy pork belly makes it easy and doable for home cooks.

Cook time: 0

Servings: 4 people

Chicken farmer’s pie

Diced chicken and vegetables are simmered in gravy, ladled into oven-proof bowls, topped with mashed potato and baked until the sauce is bubbly and the top is browned.

Cook time: 50

Servings: 6 people

No claypot chicken rice

Because our donabe (Japanese claypot) is too small to cook a meal for four, my chicken rice was cooked in a cast iron pan. Chinese sausage, mushrooms and bok choy complete the dish.

Cook time: 40

Servings: 4 people

Claypot salmon and mushroom rice

Rice seasoned with sukiyaki sauce, shiitake and shimeji mushrooms, and fresh salmon cubes cook together in a claypot for a delicious meal. Excluding the soaking time for the dried shiitake, total cooking time, including prep, is 20 minutes.

Cook time: 15

Servings: 2 people

Pasta with bacon and pesto

If you’ve ever wanted a dish so simple to make and with very few ingredients, but with flavors and textures to satisfy even the most demanding gourmand, you’ve found it.

Cook time: 10

Servings: 1 person

Ginger pork ramen

Sweet salty meat with a little heat, broth made richer with ground toasted sesame seeds, lightly chewy shiitake bursting with umami, and a touch of tang from pickled ginger. All that in a bowl of instant ramen.

Cook time: 10

Servings: 2 people