Main Course

Yaki onigiri

If you think that rice can’t be a stand-alone dish, yaki onigiri will change your mind.

And, get this, adding butter to yaki onigiri during the last stage of cooking adds a lovely layer of richess to the rice.

Cook time: 5

Servings: 4 people

Crispy pork belly kare-kare

A meat and vegetable stew in peanut sauce, kare-kare is a Filipino dish cooked with various beef offal. In this modern take on the all-time favorite, crispy pork belly takes the place of beef offal.

Cook time: 30

Servings: 4 people

General Tso’s chicken

Sweet, salty and a bit sour with subtle heat from ginger and chilies, General Tso’s chicken, as it is cooked today, is a far cry from the original which was “heavy, sour, hot and salty.”

Cook time: 15

Servings: 4 people

Chicken wonton noodle soup

Wonton wrappers are stuffed with seasoned minced chicken and vegetables, boiled and served with noodles and bone broth in this easy recipe for a one-bowl meal.

Cook time: 10

Servings: 4 people

Fried chicken wings glazed with satay sauce

A fusion of Chinese and Thai cuisines, the chicken wings are seasoned with five-spice powder, double fried for extra crispness then tossed in peanut sauce (yes, the kind you’d dip satay in).

Cook time: 15

Servings: 4 people

Fish katsu

Inspired by the fried pond smelt in Izakaya Bottakuri, the bread coating of this fish katsu is mixed with aonori (dried green seaweed) which gives the dish a whiff of fresh sea breeze.

Cook time: 10

Servings: 4 people

Chicken salpicao

Cubed chicken fillets 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: 10

Servings: 4 people

Salty, sour, spicy and sweet, kung pao chicken traces its origin from China’s Sichuan region. It became so popular that regional variations, some less spicy than the original, were born. This recipe is a cross between the Guizhou and Western versions.

Cook time: 10

Servings: 4 people