Main Course

Linguine with beef brisket BBQ and vegetables

Cubed smoked beef brisket, cherry tomatoes, eggplants and bell peppers are tossed with linguine in this lovely summery beef brisket BBQ pasta dish.

Cook time: 10

Servings: 3 people

Spaghetti carbonara

Pasta carbonara has no cream in it. The creamy sauce is actually an emulsion made with beaten raw eggs and grated Pecorino. Spaghetti is the noodle most commonly used but fettuccine, rigatoni, linguine, or bucatini may be substituted.

Cook time: 15

Servings: 3 people

Chicken arroz caldo

Served with immature chicken eggs, our chicken arroz caldo begins by cooking rice with browned chicken bones, pandan leaves, lemongrass and ginger.

Cook time: 1 45

Servings: 6 people

Honey Balsamic chicken skewers

Cooked yakitori style, a mixture of honey and Balsamic vinegar is brushed repeatedly on skewered chicken in lieu of Japanese tare.

Cook time: 10

Servings: 4 people

Thai chicken curry

You need shallots, lemongrass, galangal, ginger, cilantro, garlic and lime zest in addition to chilies and turmeric to make authentic Thai chicken curry. This is how we did it at a cooking class in Chiang Mai.

Cook time: 50

Servings: 4 people

Sweet sour pork with plum sauce

My comfort food as a child, the flavor of sweet sour pork is even more delightful with the addition of plum sauce and oyster sauce to the basic sweet sour sauce.

Cook time: 15

Servings: 4 people

Chicken chop suey

Stir fried bits and pieces of vegetables, and meat or seafood tossed with a little sauce. That's chop suey. In this chicken chop suey recipe, we've added mushrooms and quail eggs too.

Cook time: 10

Servings: 4 people

Chicken inasal

Marinated in vinegar and ground spices, chicken inasal is traditionally grilled over glowing charcoal. Originating in Western Visayas, it has become a national comfort food. The recipe includes how to make the marinade, the basting oil and the dipping sauce.

Cook time: 30

Servings: 4 people