Main Course

Smoked fish, salted duck eggs and tomato spring rolls

Crispy wrapper, filling that is at once salty and tangy with an irresistible smoky flavor and aroma, these spring rolls can be served as an appetizer or paired with rice for a complete meal.

Cook time: 10

Servings: 4 people

Chicken with chili peanut sauce

Reminiscent of Southeast Asian satay with its sweet-tangy-salty flavors, this chili peanut sesame chicken has hoisin sauce and lime juice to perfect the flavor balance.

Cook time: 10

Servings: 1 person

Fried chicken (katsu) sandwich

Japanese chicken katsu is topped with tomato sauce and melted cheese (Italian-style) then served like American fried chicken sandwich.

Cook time: 10

Servings: 4 sandwiches

Chicken schnitzel with herbs and Parmesan

Pounded chicken fillets are dredged in flour, dipped in egg and coated with panko before frying in hot oil. For added flavor, Parmesan and herbs are mixed into the bread crumbs.

Cook time: 10

Servings: 4 people

Sticky Sichuan pork

Season pork with salt, crushed Sichuan peppercorns and five-spice powder, brown in oil then simmer in broth. Scoop out, make the spicy sticky sauce, toss in the cooked pork and voila! Pretty simple but very tasty and aromatic.

Cook time: 50

Servings: 4 people

Baked meatballs Parmesan

Meatballs, tomato sauce and cheese. Put them together and you have a lovely dish that adults and young ones will love.

To make this dish really, really good, you have to have great meatballs (good quality meat, the correct seasonings and binders are all essential), a very tasty tomato sauce (I made my own) and a rich cheese that melts well.

Cook time: 30

Servings: 3 people

Pan-grilled salmon with lemon-butter-garlic sauce

The simplicity in the preparation is astonishing and cooking is nothing more than pan-grilling though executed with meticulous care. And the sauce? Bright and rich, spicy and tangy lemon-butter-garlic sauce.

Cook time: 6

Servings: 1 person

Oysters adobo

While Filipino adobo is traditionally a meat stew, it is possible to cook something similar with seafood. Yes, there is a way to prevent overcooking oysters while still allowing them to soak up the garlicky-pepper-salty-sour flavors of adobo. You'll lose none of the natural briny goodness of the oysters either.

Cook time: 7

Servings: 4 people