Side Dish

Gyoza

Japanese dumplings adapted from the Chinese jiaozi, gyoza may be pan-fried, steamed or deep fried. If pan-fried, gyoza may be cooked with or without wings. Instructions for both versions are provided below.

Cook time: 20

Servings: 36 dumplings

White rice, Mexican-style (arroz blanco)

Aromatic with just a hint of seasoning, the rice is cooked in chicken broth with a bit of lime juice for tang. It's the perfect accompaniment for meat, chicken and seafood main courses.

Cook time: 25

Servings: 4 people

Garlic naan

Naan is a flatbread cooked in a tandoor and eaten in parts of Asia, the Middle East and Caribbean. No tandoor? Make naan on the stovetop using a griddle and a kitchen torch.

Cook time: 10

Servings: 10 naan

American fried rice (khao phad American)

Thai in origin but not found outside Thailand, two people claim to have invented American fried rice. The target market is not disputed though — American soldiers.

Cook time: 7

Servings: 4 people

Thai-style fried rice

Have you ever seasoned your fried rice with a combination of soy sauce, fish sauce and freshly squeezed calamansi juice? It’s a must try, I tell you. And you will want to make Thai fried rice again and again after you’ve tried it.

Cook time: 10

Servings: 6 people

Korean-style stir fried fish cakes (odeng)

If you’ve never had Korean fish cakes before, this easy and quick-cooking dish should be a good introduction.

Cook time: 10

Servings: 2 people

Japanese-style spinach and mushroom salad

A side dish of blanched spinach and sliced shiitake mushrooms tossed with ground roasted sesame seeds, dashi, Japanese soy sauce, mirin, sugar and sesame oil.

Cook time: 5

Servings: 4 people

Baked green beans and cherry tomatoes

Moist vegetables with a crispy top crust made with a mixture of panko and Parmesan, serve as a meatless main dish or a side dish to meat, seafood or poultry.

Cook time: 25

Servings: 4 people