SOUP FILLED PORK DUMPLINGS/ XIAO LONG BAO

This Chinese appetizer is very tedious to make, however, if done correctly, it is worth the wait. Thus, you cant just find this in any regular restaurant in Metro- Vancouver. This dumpling is made of pork, onions, scallions and garlic which are all deliciously seasoned together. When you bite into this dumpling, be careful, hot aromatic soup broth will drain and percolate in your mouth.

UMAMI SQUID FRIES

This dish is a Chinese appetizer commonly served as dimsum. There are many ways to make this, however, I felt that I needed to modify the recipe to appeal to a younger audience, thus, I came up with this gateway food which younger people will really enjoy. As you can see the batter is very crispy and salted with various seasonings. It can be served spicy with the included chilli oil.

OKONOMOYAKI/ JAPANESE FRITTATA

You will be hard pressed trying to find this dish in Metro- Vancouver. This is a popular street dish in Japan commonly served in the Hiroshima or Osaka districts. I took the liberty of combining both recipes into a convenient tasty dish. It consists of noodles, cabbage, bean sprouts amongst others. The bacon adds a savory flavor to its sauce.

PRAWN & PORK SALAD ROLL/ GOI CUON

This appetiser, served with fresh vegetables, is refreshing. The recipe consist of raw lettuce, cilantro, scallions and basil. Further, it includes cooked pork and prawns to top it off. You will feel reenergized from this Vietnamese dish once you dip into its peanut sauce and try it for yourself.

PORK SPARERIBS IN BLACK BEAN SAUCE

A Chinese staple. This dish requires that the ribs be steamed for quite some time. Once tender, black bean sauce along with several herbs comprise of the dish. It is usually eaten with plain steam rice.

SAVORY PRAWNS IN EGG SAUCE

This appetiser, originating from Singapore, consist of pan fried tiger prawns in a sauce composed of savory egg yolk and spices. The prawns are carefully butterfly cut and individually fried before smothering in the sauce. You will loose your cool upon the taste of this dish.

FLAME GRILLED PORK/ INIHAW NA LIEMPO

Filipinos are very fond of BBQ'ing. This pork belly, essentially bacon side is grilled just as is. It makes for a very palatable appetiser to many dishes, complimenting their complexity. The added charred flavor contributes in such a way that it enhances flavor by adding a taste of nature. Your primal instincts become activated when eating this dish.

CHICKEN TERIYAKI

Chicken stayed in a sweet and savory sauce. This Japanese dish is served on a bed of bean sprouts. The broccoli and carrot not only add vibrancy but also provide many health benefits. This dish is best served when the chicken is crispy on the outside and moist on the inside.

BUTTERMILK FRIED CHICKEN

A classic all American dish served in the south. This dish consist of marinating the chicken leg and thigh in butter milk for 24 hours. What results is a chicken where the meat are tenderized to fall off the bone. It is spiced with salt, pepper, cayenne and paprika to stimulate the taste buds. As you can see, the batter is really crispy and wraps around the pieces of chicken. Be carful when attempting to make this recipe because if not done correctly, the chicken can become overcooked.

CRISPY ROAST PORK HASH/ SISIG

This Filipino dish is certainly not for the faint of heart. As you can see there is a plethora of complimenting colors, however, the chili peppers are very spicy. It is mixed with a fresh citrus flavor creating a sensation that activates the salivary glands upon taste. When serving this dish, ensure that it is done while the minced roast pork belly is sizzling, this is so because an egg is cracked on top which is then mixed and left to simmer.

PRAWN TEMPURA

This recipe, I consider as one of the major products of my field studies in competitor food services. Beyond the Fact Sheets that I have to provide, it consisted of a lot of spying and discrete tactics in the actual restaurants. Little did they know, I was truly working for myself. This is a delicate work of art. In Japanese cuisine it is served as an appetizer. It requires meticulous preparation and attention to detail, in order to have the right flakiness. It is commonly served with a sweet sauce, black in color. Takushi go Hoteru!