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Pork chops with honey orange sauce

Browned boneless pork chops and softened onion slices braise in freshly-squeezed orange juice until the cooking liquid is thick and sticky. Honey is added to give the dish a glossy finish and balance the tang of the orange juice.

Cook time: 30

Servings: 3 people

Thai stuffed omelette (khai yat sai)

Chopped mushrooms, vegetables, herbs and spices are sauteed, stirred into beaten eggs and poured into a hot pan. Rolling the cooked omelette into a log and cutting it into thin slices is purely optional.

A very lightly seasoned omelette, the dish comes alive when drizzled with a sweet-sour-spicy sauce, and served with fried shallots and the leaves of cilantro.

Cook time: 10

Servings: 2 people

Grilled beef bone marrow

Rich. Indulgent. You may just scoop the marrow with a spoon and pop it into your mouth. Or you may enjoy it the way the French and Hungarians do by spreading the marrow on crusty bread.

Cook time: 12

Servings: 2 people

Roast pork loin with mustard and thyme

Roast pork loin smothered with mustard and fresh thyme is served with asparagus cooked in a special vinaigrette.

Cook time: 50

Servings: 6 people

Sambal eggs

Spicy, citrusy, salty and sweet all at the same time, the secret to sambal eggs is frying hard-boiled eggs before simmering in the sauce to blister the surface to enable to spicy sauce to stick to it better. Serve these spicy eggs for breakfast, as a side dish for lunch or dinner, or as a snack.

Cook time: 30

Servings: 4 people