Main Course

Welsh cawl

Considered a national dish of Wales, cawl is a soup of meat and vegetables with no strict recipe. A warming dish served during winter, lamb (much older versions use salted pork or beef) is combined leeks and root vegetables to make cawl.

Cook time: 2

Servings: 4 people

Winged beans and smoked milkfish in coconut milk

This dish combines the sweet creaminess of coconut milk (gata), the heat of chili, the light crunch of winged beans (sigarilyas) and the incomparable flavor and aroma of smoked milkfish (tinapang bangus).

Cook time: 15

Servings: 4 people

Chicken teriyaki rice bowl

Thigh fillets seasoned cooked with soy sauce, sake and mirin. Simple yet highly nuanced.

Cook time: 35

Servings: 4 people

Skewered and grilled pork adobo

Filipino adobo gets a makeover! Pork belly slices are skewered and braised in adobo sauce then grilled to char the surface.

Cook time: 1 5

Servings: 4 people

Creamy shrimp and broccoli spaghetti

Garlic sauteed in butter, sour cream, shrimps, pasta and broccoli florets are tossed in sour cream for an easy and delicious meal. Only one pot is required from start to finish.

Cook time: 15

Servings: 3 people