Fusion

Eggs en cocotte with Korean ham

Eggs en cocotte is a French dish of baked egg. You smear the inside of ramekins with oil (or softened butter which I prefer), crack an egg or eggs directly into each ramekin, and add whatever delicious ingredients you fancy — herbs, cheese, cream… Then, you bake the eggs in a water bath until the whites are set but the yolks are still runny.

Cook time: 12

Servings: 2 people

Browned sausage pasta with cream and cheese sauce

How the dish tastes depends on your choice of sausage and cheese. Spicy sausages and aged cheese are recommended.

Cook time: 15

Servings: 4 people

Beef tongue with lemongrass chili sauce

Inspired by the South American beef tongue in vinaigrette and Thai fried egg salad (yum khai dao), this is a dish of thinly sliced boiled beef tongue soaked in a sweet, salty and spicy sauce.

Cook time: 3 30

Servings: 4 people

Spaghetti with sardines in brandied tomato sauce

Inspired by Aria Cucina Italiana's pasta al fume, the tartness of tomatoes is beautifully balanced by the subtle sweetness of brandy. Note that by the end of cooking time, you won't taste nor smell the brandy in the sauce.

Cook time: 15

Servings: 2 people

Spaghettini with chorizo, asparagus and cherry tomatoes

A piece of chorizo is sliced, browned, and tossed with cooked pasta and vegetables sauteed in olive oil. A colorful and tasty one bowl meal that cooks in ten minutes.

Cook time: 10

Servings: 4 people