Main Course recipes · Page 2

Choosing a main course recipe on page 2

Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.

• Pad Thai

  Preparation takes 30 minutes. Cooking takes 12 minutes. Allow 42 minutes in total. Makes 2 servings. Key ingredients: dried flat rice noodles, 3–5 mm wide, unsweetened, ready-to-use tamarind cooking paste or purée, not concentrated extract, fish sauce, palm sugar, or light brown sugar, warm water, for the sauce. Equipment: 30 cm (12-inch) nonstick frying pan, Large bowl for soaking noodles, Colander, Small bowl and spoon for mixing sauce, Spatula and kitchen tongs, Clean plate for cooked shrimp, Instant-read food thermometer.

  Kitchen tip: Follow the noodle package's preparation method, but avoid making the noodles fully soft before stir-frying; they will continue cooking in the sauce.

• Spaghetti carbonara

  Preparation takes 10 minutes. Cooking takes 20 minutes. Allow 30 minutes in total. Makes 4 servings. Key ingredients: dried spaghetti, guanciale, weighed after removing the tough rind, cut into strips about 5 mm (¼ inch) thick, Pecorino Romano, very finely grated, divided, pasteurized whole eggs, pasteurized egg yolks. Equipment: 5–6 litre (5–6 US quart) pasta pot with lid, 28 cm (11 inch) frying pan, Large heatproof mixing bowl, at least 3 litres (3 US quarts), Medium mixing bowl, Small bowl for the cooked guanciale, Fine grater, Whisk, Tongs, Measuring spoons, Heatproof measuring jug, Colander.

  Kitchen tip: Heat the pasta water and render the guanciale at the same time, then whisk the eggs and cheese while the spaghetti cooks. The 30-minute timing is approximate and depends on your hob and pasta.

• Indonesian Pepes Ikan (Steamed Spiced Fish in Banana Leaves)

  Preparation takes 20 minutes. Cooking takes 20 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: fresh white fish fillets (snapper, cod, or tilapia), clean banana leaves, softened by warming over a flame or in hot water, garlic, peeled, shallots, peeled, red bird’s eye chilies (adjust to taste). Equipment: steamer or large pot with steaming rack, blender or food processor, knife, cutting board, mixing bowl, kitchen scissors or knife to cut banana leaves.

  Kitchen tip: If you cannot find fresh banana leaves, parchment paper can be used but the flavor will be less authentic.

• Peruvian-Style Lomo Saltado Skillet

  Preparation takes 20 minutes. Cooking takes 15 minutes. Allow 35 minutes in total. Makes 4 servings. Key ingredients: beef, potatoes, vegetable oil, red onion, tomatoes. Equipment: large frying pan or skillet, mixing bowl, knife, cutting board, wooden spoon or spatula, paper towels.

  Kitchen tip: Drying the beef strips before cooking helps achieve a good sear and prevents steaming.

• Peruvian-Style Slow-Braised Chicken with Aji Amarillo Sauce

  Preparation takes 20 minutes. Cooking takes 90 minutes. Allow 110 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs, vegetable oil, onion, finely chopped, garlic, minced, Aji Amarillo paste. Equipment: large heavy-bottomed pan or Dutch oven with lid, wooden spoon, medium saucepan, fine mesh sieve or colander, measuring cups and spoons.

  Kitchen tip: Patting the chicken dry before browning ensures better color and flavor.

• Filipino Pork and Vegetable Stew with Seasonal Greens

  Preparation takes 20 minutes. Cooking takes 60 minutes. Allow 80 minutes in total. Makes 4 servings. Key ingredients: pork shoulder, cut into 3 cm cubes, vegetable oil, onion, finely chopped, garlic, minced, fresh ginger, minced. Equipment: Large heavy-bottomed pot or Dutch oven, Cutting board, Knife, Wooden spoon or spatula, Measuring spoons, Measuring jug.

  Kitchen tip: For extra depth, you can toast the bay leaves in a dry pan before adding to the stew.

• Lebanese Spinach and Beef Sambousek

  Preparation takes 35 minutes. Cooking takes 25 minutes. Allow 60 minutes in total. Makes 8 servings. Key ingredients: lean ground beef (85% lean), fresh baby spinach, roughly chopped, onion, finely chopped, garlic, minced, ground cinnamon. Equipment: large skillet, mixing bowl, baking sheet, pastry brush, knife, cutting board.

  Kitchen tip: Ensure the spinach is well-drained of excess moisture to prevent soggy pastries.

• Steamed Chicken with Laing and Garlic Rice

  Preparation takes 25 minutes. Cooking takes 60 minutes. Allow 85 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs, dried taro leaves (dahon ng gabi), coconut milk (full fat), onion, finely chopped, garlic, minced. Equipment: steamer or large pot with steaming rack, large saucepan, skillet or frying pan, knife, cutting board, mixing bowls.

  Kitchen tip: Make sure the steamer water does not touch the chicken to ensure proper steaming.

• Steamed Peruvian Tamales with Seasonal Vegetables

  Preparation takes 40 minutes. Cooking takes 60 minutes. Allow 100 minutes in total. Makes 4 servings. Key ingredients: corn masa dough (masa harina prepared), carrot, peeled and finely diced, zucchini, diced, red bell pepper, diced, sweet corn kernels, fresh or frozen. Equipment: steamer pot or large pot with steaming rack, mixing bowls, skillet or frying pan, clean kitchen towel or cheesecloth, measuring spoons and cups.

  Kitchen tip: Soaking the corn husks properly prevents tearing and makes wrapping easier.

• Braised Indonesian Beef Rendang with Coconut and Turmeric Rice

  Preparation takes 30 minutes. Cooking takes 180 minutes. Allow 210 minutes in total. Makes 6 servings. Key ingredients: beef chuck, cut into 4 cm cubes, full-fat coconut milk, lemongrass stalks, bruised, garlic, minced, fresh galangal, peeled and sliced. Equipment: large heavy-bottomed pot or Dutch oven, medium saucepan with lid, frying pan or wok, wooden spoon, knife, cutting board.

  Kitchen tip: For deeper flavor, prepare the spice paste a day ahead and refrigerate to allow flavors to develop.

• Pressure-Cooked Lebanese Chicken with Sumac and Bulgur Pilaf

  Preparation takes 15 minutes. Cooking takes 30 minutes. Allow 45 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs, olive oil, onion, finely chopped, garlic, minced, ground sumac. Equipment: Pressure cooker (electric or stovetop), Large skillet, Measuring cups and spoons, Cutting board, Sharp knife, Wooden spoon.

  Kitchen tip: Use bone-in, skin-on chicken for more flavorful and moist results.

• Ethiopian-Inspired Spiced Chicken Tibs with Seasonal Greens

  Preparation takes 10 minutes. Cooking takes 15 minutes. Allow 25 minutes in total. Makes 4 servings. Key ingredients: boneless skinless chicken thighs, cut into 2.5 cm pieces, vegetable oil or niter kibbeh (Ethiopian spiced butter), onion, finely chopped, garlic, minced, fresh ginger, grated. Equipment: large skillet or cast-iron pan, knife, cutting board, spatula or wooden spoon, measuring spoons.

  Kitchen tip: For authentic flavor, use niter kibbeh if available instead of vegetable oil.