Asado
Arepa pelua
Wontons
Minced Beef Pie
Choripán
Egyptian Fatteh
Breaded Steak Recipe (Lomo de Res Apanado)
Torta de fiambre
Chuletas de Cerdo a la Criolla (Pork Chops in Creole Sauce)
Chicken & mushroom Hotpot
Fried Pork with Water Bamboo Shoots
Fried Pork with Water Bamboo Shoots is a quick, home-style dish. The texture is fresh, tender, and crisp, with a savory flavor, characteristic of Jiangnan home cooking. Water bamboo is rich in fiber and various vitamins; paired with lean meat, it provides balanced nutrition. Difficulty is medium; beginners can master it with a little practice. Estimated cooking time is about 20 minutes.
Jingisukan Recipe: Hokkaido Genghis Khan Lamb BBQ
Besides the "atozuke" style of dipping the grilled meat in sauce, there is the "ajitsuke" style, where the meat is marinated in the sauce for 30 minutes to overnight and then grilled with the vegetables. If you marinate, double the amount of sauce.
Beef Asado
Fuzhou Lychee Pork
Lychee pork is a sweet-and-sour, crispy, fragrant traditional Fuzhou (Min cuisine) dish: crisp-outside, tender-inside pork chunks coated in a glossy red sauce, with fruit adding a refreshing aroma. Lean pork is rich in quality protein, and pineapple contains dietary fiber and vitamins that help whet the appetite and cut richness. It involves cutting, battering and double frying—a bit challenging, but the steps are clear—so it suits food lovers with some cooking experience. It's on the table in about 45 minutes.
Mizutaki (Hakata-Style Chicken Hot Pot)
A milky, full-bodied broth is the hallmark of Hakata mizutaki. Use bone-in meat and give the first simmer plenty of time.
Tokachi-Style Buta Don (Pork Rice Bowl)
Charcoal-grill or use a fish grill for the pork, dipping and re-grilling 2–3 times in sauce for shop-style aroma.
Korokke (Meat and Potato Croquettes)
Croquettes mainly burst in the oil when the filling is still warm or the coating has gaps. Cool the filling thoroughly and coat without bare spots.
Japanese Cabbage Rolls in Consommé (Roru Kyabetsu)
Packing the rolls tightly in the pot keeps them from falling apart and from unrolling even without toothpicks. If there are gaps, roll up leftover cabbage and stuff it in.
Motsunabe (Beef Offal Hot Pot, Soy Sauce Flavor)
If you buy raw offal, the rule is to use it the same day. If you use pre-cleaned frozen offal, thaw it in the refrigerator before pouring boiling water over it.
Chikuzenni (Japanese Simmered Chicken and Root Vegetables)
Stir-frying the chicken and vegetables in oil first is what defines chikuzenni. It adds richness and keeps the ingredients from falling apart.
Chicken Nanban (Miyazaki-Style Fried Chicken in Sweet Vinegar with Tartar Sauce)
The Miyazaki way is a soft coating of beaten egg, not a dry flour coating like karaage. The sweet vinegar soaks in for a moist texture.
Kushikatsu (Osaka-Style Deep-Fried Skewers)
Never putting a skewer you've bitten back into the shared sauce — the "no double-dipping" rule — is a key rule at Osaka kushikatsu shops. At home, give each person their own sauce and nobody has to worry.
Sukiyaki (Gunma Style with Warishita)
Cook the first slice yaki-suki style, simply seared with a coating of warishita. The aroma of the beef comes through and you get the true pleasure of sukiyaki.
Tonkatsu (Japanese Breaded Pork Cutlet)
It is cooked when the center shows no raw red when cut and the juices run clear. For thicker pieces, fry at 160°C for 5 minutes and finish at 180°C for 30 seconds to cook it through without burning.
Shogayaki (Japanese Ginger Pork)
Because the meat is not marinated but coated in sauce after searing, it is less likely to burn and stays tender.
Beef Shabu-Shabu (Japanese Hot Pot)
If the water boils hard, the meat gets tough. Keeping it at a gentle bubble (80–90°C) is the secret to tender results.
Nikujaga (Japanese Meat and Potato Stew)
Adding sugar first and soy sauce later is the basic rule of Japanese simmered dishes. Letting the sweetness soak in first keeps the ingredients tender and helps the flavor penetrate.
Hambagu (Japanese Hamburg Steak)
The dent in the centre is there because the middle puffs up as it cooks. With the dent, the patty ends up flat and cooks evenly.
Seswaa
Soy-Glazed Meatloaves with Wasabi Mashed Potatoes & Roasted Carrots
Pork Cassoulet
Teriyaki Chicken Casserole
Moussaka
Chicken Congee
Nom Banh Chok – Cambodian Noodle Soup
Slow-cooked, Wadadli-spiced Cubano pork belly
Num Pang – Cambodian Baguette Sandwich
Thai green chicken soup
Piri-piri chicken and slaw
Coq au vin
Ma Po Tofu
Rosol (Polish Chicken Soup)
Braised Beef Chilli
Tonkatsu pork
Roasted chicken with creamy walnut sauce
Ayam Percik
