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Tom kha gai or Thai Coconut Soup is a hot sweet soup made with coconut milk, lemon grass and chicken. The name literally translates to boiled galangal chicken. The fried chillies add a smoky flavor as well as texture, color and heat, but not so much that it overwhelms the soup.

There are other versions made with either seafood (tom kha talay) or mushroom (tom kha het) too. All follow a similar recipe.

Estimated cooking time: 45 minutes

• 17 fl oz coconut milk
• 17 fl oz chicken stock
• 5 cm of galangal , peeled and chopped, (or ginger)
• 4 lemongrass stalks , thinly sliced
• 2 kafir lime leaves
• 1 large chicken breast , cubed

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Ramen is a Japanese dish of noodles served in broth that originated in China. It tends to be served in a meat-based broth, and uses toppings such as sliced pork , dried seaweed, kamaboko, green onions, and even corn.

Almost every locality or prefecture in Japan has its own variation of ramen, from the tonkotsu ramen of Kyūshū to the miso ramen of Hokkaidō.

Estimated cooking time: 1 hour and 50 minutes

• 25 fl oz chicken broth
• 2 Tbsp peanut oil
• 1 ½ leeks, chopped
• 1 carrot, chopped
• 2 cm of ginger, peeled and chopped
• 2 cloves of garlic, crushed
• 2 Tbsp soy sauce
• 5 2⁄3 oz noodles

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Filipino Pork Chicharon Recipe, Chicharon or Chicharrón is a popular dish in Andalusia, Spain, and Latin America and is part of the traditional cuisines of Bolivia, Cuba, Mexico, Venezuela, El Salvador, Nicaragua, Colombia, Brazil (where it is called torresmo), Peru, the Philippines and others. The singular form, chicharrón, is also used as a mass noun, especially in the Philippines where words do not have a pluralized form. They are usually made with different cuts of pork, but sometimes made with ram meat. In Puerto Rico chicharrones are also made with chicken, in Argentina with beef, and in Peru with chicken or fish.

The pork rind type is the skin of the pork after it has been seasoned and deep fried. In Mexico they are eaten in a taco or gordita with salsa verde. In Latin America they are eaten alone as a snack, with cachapas, as a stuffing in arepas or pupusas, or as the meat portion of various stews and soups.

In the Philippines, tsitsaron, as it is spelled in Filipino (chicharon is now an acceptable variant term, a derivative of the Spanish word chicharrón) is usually eaten with vinegar or with bagoong, lechon liver sauce, or pickled papaya called atchara. Tsitsarong manok, made from chicken skin, is also popular.

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Popiah is a Hokkien / Chaozhou-style fresh spring roll common in Singapore, Malaysia and Taiwan.

A popiah “skin” is a thin paper-like crepe or pancake made from wheat flour (rice flour is sometimes used) which is covered with a sweet sauce, often hoisin sauce, and optionally with hot chilli sauce before it is filled. The filling is mainly finely grated and steamed or stir-fried jicama (known locally as bangkuang), which has been cooked with a combination of other ingredients such as bean sprouts, French beans, and lettuce leaves, depending on the individual vendor, along with grated carrots, slices of Chinese sausage, thinly sliced fried tofu, chopped peanuts or peanut powder and shredded omelette. Some hawkers, especially in non-halal settings, will add fried pork lard. As a fresh spring roll, the popiah skin itself is not fried.

In Singapore there are “popiah parties,” where the ingredients are laid out and guests make their own popiah with proportions of ingredients to their own personal liking.

Similar foods in other cuisines include the (Filipino) variant referred to as Lumpiang Sariwa.

Serves 4
Preparation time: 50 mins
Cooking time: 50 mins

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