Main Course

Chicken Béchamel

Pretty as a picture and indulgently rich, chicken Béchamel makes a lovely weekend meal. Brown the chicken, bake in Bechamel sauce, sprinkle cheese on top, broil and voila!

Cook time: 45

Servings: 4 people

White beef stew

Beef and vegetables are cooked until tender then simmered with Bechamel sauce thickened with cream.

Cook time: 2 30

Servings: 4 people

Japanese chicken curry

A less spicy version of the ubiquitous South and Southeast Asian stew that we call curry but just as rich and delicious. Two things make it unique: curry roux and grated apple.

Cook time: 1

Servings: 4 people

Pad see ew

Pad see ew (literally, “fried soy sauce”) is the Thai adaptation of the Chinese chow fun, much like the char kway teow of Singapore and Malaysia.

Cook time: 10

Servings: 4 people

Japanese beef and potato stew (nikujaga)

Salty, sweet and full of umami richness, nikujaga is a delicious dish that you’re not likely to find in a restaurant.

Cook time: 40

Servings: 4 people

Thinly sliced meat simmered in soy sauce, sake and mirin with ginger and sugar. A tasty and boldly flavored stew, the sauce of beef shigureni is a sweeter version of teriyaki with the subtle heat of ginger. Perfect with rice and egg.

Cook time: 1 5

Servings: 3 people

Cheese and kimchi ramen

Cook a pack of instant ramen, add mushrooms, pork slices and kimchi. Top with cheese slices and leave to melt. Transfer to a bowl, garnish with scallions and drop in a raw egg yolk.

Cook time: 5

Servings: 1 person

Fried chicken wings, Chiang Mai style

Salty, spicy and highly aromatic, this Chiang Mai-inspired fried chicken has crackling-like skin and succulent meat. There is heat from the chilies, ginger and garlic, citrusy aroma and flavor from lemongrass, warm and nutty tones of cilantro and the richness of fish and soy sauces.

Cook time: 12

Servings: 4 people