Main Course

Pork adobo with chili and coconut cream

Add heat and subtle sweetness to the traditional salty-sour flavor of Filipino adobo. Crushed bird's eye chilies and coconut cream are all you need.

Cook time: 1 30

Servings: 4 people

Japanese chicken and egg rice bowl (oyakodon)

A Japanese donburi dish of chicken, onion, scallions and beaten eggs simmered in dashi, soy sauce, sake, mirin, and sugar, and served over rice.

Cook time: 10

Servings: 4 people

Milkfish (bangus) belly and moringa (malunggay) miso soup

Fatty milkfish belly is cut into small cubes and combined with freshly stripped moringa leaves in this Filipinized miso soup. Chunky enough to be served with rice as a main course.

Cook time: 10

Servings: 4 people

Spaghetti aglio e olio with bacon and Hungarian sausage

When we cook pasta aglio e olio at home, we serve it either as a side dish or a main dish. If it’s meatless, it’s a side dish. But for a filling main dish, we like to add meat.

Cook time: 12

Servings: 2 people

Fettuccine aglio e olio with fresh mussels

It’s still the very basic and very easy pasta aglio e olio. Two additions, though. I added mussels. And to give the dish a deeper flavor, I cooked the fettuccine in mussel broth.

Cook time: 20

Servings: 3 people

Chinese five-spice beef stew

Browned beef is pressure-cooked with ginger, chilies, star anise, fennel seeds, cloves, cinnamon bark, Sichuan peppercorns, soy sauce and rice wine in this beef stew recipe.

Cook time: 1 20

Servings: 6 people

Pork patty spring rolls

Ground pork seasoned with Vietnamese mixed fish sauce is formed into patties, pan fried, combined with salad greens and herbs, and wrapped in rice paper.

Cook time: 10

Servings: 4 people

General Tso’s tofu

Cubes of silken tofu are lightly coated with cornstarch, deep fried until a crispy crust forms and tossed in a sweet-salty-spicy sauce.

Cook time: 10

Servings: 2 people