Asian fusion

Pork adobo with kimchi and coconut cream

In this adobo variant, kimchi replaces vinegar to provide the acidic element. To balance the heat of the kimchi, coconut cream is added.

Cook time: 50

Servings: 3 people

Fried chicken wings with lemon-orange glaze

Chicken drumettes fried Japanese-style are tossed in a sticky sweet-tangy sauce bursting with the zesty flavors and aroma of fresh lemon and orange.

Cook time: 30

Servings: 4 people

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

Eggplant 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

Tonkatsu with hoisin and gochujang glaze

Japanese breaded and fried pork meets Chinese and Korean sauces in this sweet-salty-spicy dish that you'll want to enjoy with plain white rice.

Cook time: 10

Servings: 3 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 with 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

Shrimp nuggets

My home version of McDonald's Japan's new addition to its menu. Just grind peeled and deveined shrimps, season, coat with panko, fry and serve with sweet chili sauce or reduced tare, or both, for dipping.

Cook time: 2

Servings: 3 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

Cabbage and mushroom pancake

A cross between Japanese okonomiyaki and Korean pajeon, shredded cabbage, julienned carrot, sliced mushrooms and scallions are stirred in batter and lightly fried on both sides until a crisp crust forms.

Cook time: 10

Servings: 3 people

Pork belly buns

Filipino humba, an adaptation of Chinese red-braised pork belly, meets mantou and Vietnamese pickled carrot and radish in a magnificent fusion version of pork belly buns.

Cook time: 2

Servings: 8 pork belly buns