Main Course

Orange chicken

A popular Chinese-American dish, orange chicken is fried battered cubes of chicken fillet tossed in a sticky syrup made with caramelized sugar, orange zest, rice vinegar, ginger and salt.

Cook time: 20

Servings: 4 people

Fried chicken and spaghetti

Chicken fillets fried Japanese katsu style are paired with spaghetti tossed in tomato cream sauce. This lovely fried chicken and pasta combo dish has everything for a filling meal.

Cook time: 15

Servings: 4 people

Cajun shrimp and mushroom spaghetti

Creamy and spicy, cooking is made easier and faster by using frozen shelled and deveined shrimps.

Cook time: 10

Servings: 4 people

Steamed whole tilapia with ginger, scallions and chilies

Steamed whole tilapia with ginger, chilies and scallions

Scored, seasoned and cooked with a generous amount of scallions and ginger, and just a touch of chilies, steamed whole tilapia is aromatic and tasty. Cooks in 20 minutes flat.

Cook time: 20

Servings: 2 people

Crab cakes, Japanese-style (crab furai)

Flaked crab meat, corn and seasonings are shaped into patties, dredged in flour, dipped in beaten egg, covered in panko then deep fried until golden. Crab furai can be served as a snack, appetizer or main course.

Cook time: 5

Servings: 4 people

Chinese-style eggplants with braised ground pork

Although it is most famous for its xiaolongbao, Din Tai Fung's menu lists so many other dishes that are worth trying. The braised eggplant is one of them. This is how we reproduce it at home -- with five-spice powder, Sichuan pepper, garlic, ginger and chilies.

Cook time: 10

Servings: 3 people

Grilled tuna collar (inihaw na panga ng tuna)

It’s bar food, it’s beach food, it’s family food. You can enjoy it in almost any region of the Philippines but you’ll find the largest, meatiest and freshest grilled tuna collar in coastal towns with established fishing industries.

Cook time: 20

Servings: 4 people

Korean popcorn chicken (dakgangjeong)

Spicy, sticky and crispy, there are two secrets to good Korean popcorn chicken. A thick sauce that's sweet, spicy and tangy all at the same time, and a light but ultra crisp crust made possible by twice frying the chicken.

Cook time: 20

Servings: 4 people