Asian fusion

Poached chicken, shiitake and mango salad

A salad that's filling enough to be enjoyed as a main course. The Thai-style sweet, salty and spicy dressing is flavored with palm sugar, fish sauce, lime juice, lemongrass, shallots, chilies and cilantro.

Cook time: 12

Servings: 2 people

Pork spare ribs with black beans and chili garlic sauce

Cooked Asian style, this braised pork ribs dish is salty and spicy with a hint of sweetness. That might sound like a description of a myriad of Asian dishes but let me tell you that saltiness and spiciness can be either flat or nuanced depending on the ingredients you use.

Cook time: 2

Servings: 3 people

Soy sauce and gochujang eggplants

Eggplants slices are seared in sesame seed oil then braised quickly in a mixture of soy sauce, gochujang (Korean chili paste), shallots and garlic.

Cook time: 7

Servings: 4 people

Asian grilled chicken skewers

Chicken thigh fillets are cut into small cubes and marinated in a mixture of fish sauce, sweet soy sauce, oyster sauce, garlic, chili, lemongrass and palm sugar before they are threaded onto bamboo skewers and grilled.

Cook time: 10

Servings: 4 people

Pork spare ribs braised in soda

I’d call it 7-Up pork ribs but Sprite was used here. Almost any soda drink can be substituted but I find that the citrusy ones are best for marinating and / or braising meat.

Cook time: 1 45

Servings: 6 people

Kimchi soup with pork and tofu

It’s not jjigae (which is a stew) and it’s not traditional Korean kimchi soup either. The heat is milder, there’s a subtle sweetness and the soup base is decidedly Japanese.

Cook time: 40

Servings: 3 people