Side Dish

Spaghettini aglio e olio

It might surprise you to know that meat and tomato sauce are not essential components of a good pasta dish. Sometimes, good quality olive oil and fresh garlic are all you need as in the case of pasta aglio e olio.

Cook time: 10

Servings: 4 people

Java rice

For non-Filipinos, and for Filipinos who left to settle elsewhere in the world before Java rice became the better half of all things grilled in restaurants that specialize in grilled food, Java rice is a yellow fried rice.

Cook time: 10

Servings: 4 people

Indonesian yellow rice (nasi kuning)

Rice cooked in coconut milk with pandan leaf, lemongrass, galangal and kaffir lime leaves.

Cook time: 20

Servings: 4 people

Arroz amarillo (yellow rice) con achiote

Rice and vegetables are cooked in achiote oil and chicken broth.

Cook time: 25

Servings: 4 people

Spaghetti carbonara

Pasta carbonara has no cream in it. The creamy sauce is actually an emulsion made with beaten raw eggs and grated Pecorino. Spaghetti is the noodle most commonly used but fettuccine, rigatoni, linguine, or bucatini may be substituted.

Cook time: 15

Servings: 3 people

Cheese-stuffed tuna and potato balls

Grated boiled potato is mixed with tuna flakes, formed into balls, stuffed with cheese, rolled in panko and fried until golden. Enjoy as a side dish, appetizer or snack.

Cook time: 30

Servings: 4 people

Garlic noodles

Easy to make with very basic ingredients, San Francisco-style garlic noodles is a Vietnamese-American dish born in Thanh Long Restaurant. This is our take on this popular dish.

Cook time: 7

Servings: 4 people

Mexican red rice (arroz rojo)

Traditionally cooked with medium-grain rice, aged Basmati rice is used here for its capacity to soak up more of the flavorful cooking liquid.

Cook time: 25

Servings: 4 people