Main Course

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

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