Main Course

Ground pork and cucumber stir fry

Salty meat, sweet cucumber slices, heat from the chilies and a thickish sauce. It’s so simple to make but the combination of spices and seasonings will make you feel there’s a party going on inside your mouth.

Cook time: 10

Servings: 3 people

Fall-off-the-bone oven-roasted Cajun pork spare ribs

Salty, sweet, herby and spicy. The two secrets to making this dish? First, sufficient marinating time. Second, roasting at a low temperature.

Cook time: 2 10

Servings: 6 people

Shrimps with plum sauce

The heat of black pepper, bird’s eye chilies and ginger are balanced by the sweetness of plum sauce. Sichuan peppercorns give the shrimps a tingling sensation in the mouth and a subtle citrusy flavor.

Cook time: 7

Servings: 3 people

Poqui-poqui

From the Philippine northern region of Ilocos comes this eggplant and egg dish redolent of the bold flavors and aromas of locally grown shallots and garlic, and the rich umami taste of fish sauce.

Cook time: 15

Servings: 4 people

Cantonese-style fried fish fillets with corn sauce

A Cantonese dish especially popular in Hong Kong, the dish consists crisp batter-coated fish fillets smothered with corn sauce made with beaten egg. Serve with rice for a full meal.

Cook time: 15

Servings: 4 people