Japanese-Style Curry Beef Stew

Ingredients (Serves 3–4):

500g beef brisket or stew meat

2 potatoes, cut into chunks

1 carrot, chopped

1 onion, sliced

3–4 curry blocks (adjust to taste)

1 tsp minced garlic

Water as needed

1 tsp cooking oil

Instructions:

Prep beef: Cut beef into chunks, blanch briefly in boiling water, and drain.

Sauté aromatics: In a pot, sauté garlic and onion until soft. Add beef and stir-fry until browned.

Simmer: Add potatoes, carrots, and enough water to cover. Bring to a boil, then reduce to low heat and simmer for 1 hour.

Add curry: Add curry blocks and stir until melted. Simmer for another 15 minutes until sauce thickens.

Serve: Goes well with rice or udon noodles.

Tips:

Break curry blocks into small pieces for quicker melting.

Add a splash of milk or coconut milk for creamier flavor.

Korean Spicy Pork (Gochujang Stir-Fry)

Ingredients (Serves 2):

300g pork shoulder or belly slices

1/2 onion, sliced

2 tbsp Korean gochujang (red chili paste)

1 tbsp soy sauce

1 tsp sugar

1 tsp minced garlic

1 tsp sesame oil

Sesame seeds for garnish

Instructions:

Marinate pork: Mix gochujang, soy sauce, sugar, garlic, and sesame oil. Add pork and marinate for 20 minutes.

Stir-fry: Heat oil in a pan, stir-fry onion until soft. Add pork and cook until fully done.

Serve: Garnish with sesame seeds and serve with hot steamed rice.

Tips:

Add kimchi or mushrooms for variation.

Adjust gochujang amount for spiciness.

5. Three-Cup Chicken (Classic Taiwanese Dish)

Ingredients (Serves 2–3):

400g chicken thighs, cut into pieces

1/3 cup sesame oil

1/3 cup soy sauce

1/3 cup rice wine

6 cloves garlic (whole, peeled)

6–8 slices ginger

1 handful Thai basil leaves

Instructions:

Sauté aromatics: Heat sesame oil, add ginger and sauté until golden. Add garlic and cook until fragrant.

Cook chicken: Add chicken pieces, stir-fry until lightly browned.

Add sauce: Pour in rice wine and soy sauce. Cover and simmer on low heat for 15 minutes.

Finish with basil: Uncover and cook over high heat to reduce sauce. Add basil and stir briefly before serving.

Tips:

No water needed. The name “Three-Cup” refers to equal parts of soy sauce, rice wine, and sesame oil.

Thai basil is key for authentic aroma.

Rosemary Garlic Pan-Seared Lamb Chops (Western Style)

Ingredients (Serves 2):

4 French-cut lamb chops

1 sprig fresh rosemary (or 1 tsp dried)

1 tsp minced garlic

Sea salt and black pepper to taste

1.5 tbsp olive oil

1 knob of butter (for finishing)

Instructions:

Marinate: Rub lamb chops with salt, pepper, rosemary, garlic, and olive oil. Let sit for 30 minutes.

Sear lamb: Heat pan with oil over medium heat. Sear lamb chops for about 2.5–3 minutes per side.

Butter finish: Add butter and baste chops for extra flavor.

Rest and slice: Let rest on cutting board for 3 minutes before slicing.

Serve: Pair with roasted vegetables or mashed potatoes.

Tips:

Medium-rare to medium is ideal for lamb tenderness.

Cast iron pans give better sear and crust.

Braised Pork Belly in Soy Sauce (Taiwanese Style)

Ingredients (Serves 3–4):

500g pork belly, cut into chunks

3 tbsp soy sauce

1 tbsp rock sugar (or brown sugar)

1/2 cup rice wine

600 ml water

5 slices ginger

1 star anise

2 stalks scallions, cut into sections

Instructions:

Blanch meat: Boil pork belly briefly to remove blood, then drain.

Caramelize sugar: Melt sugar over low heat until golden brown. Add pork chunks and stir to coat evenly.

Add aromatics and seasonings: Add ginger, scallions, star anise, soy sauce, and rice wine. Stir-fry briefly.

Simmer: Add water to cover meat. Simmer on low heat for 60 minutes, flipping occasionally.

Reduce sauce: Uncover and cook on medium to reduce sauce until thick and glossy.

Tips:

Eggs or tofu can be added for variation.

No salt needed—soy sauce provides enough seasoning.

Honey Soy Baked Chicken Thighs

Ingredients (Serves 2):

2 boneless chicken thighs

2 tbsp honey

2 tbsp soy sauce

1 tbsp rice wine (or dry sherry)

1 tsp minced garlic

Salt and black pepper to taste

Instructions:

Marinate: Mix all ingredients and coat chicken thoroughly. Marinate for 1–2 hours in the fridge.

Preheat oven: Preheat oven to 200°C (390°F).

Bake: Place chicken skin-side up on a parchment-lined baking sheet. Bake for 25 minutes, flipping once and brushing with extra marinade.

Crisp skin: For a crispy finish, broil the top for the last 3–5 minutes.

Serve: Let rest for 2 minutes before slicing. Pairs well with salad or mashed potatoes.

Tips:

Marinate overnight for deeper flavor.

Honey burns easily—don’t place too close to the top heating element.