I’ve always thought of it as white vs yellow corn, with a definite taste difference, but I’m not sure how important that difference is.
Can you get American-style bacon easily?
Should be able to. You can buy American-style bacon produced in Hungary at supermarkets throughout Eastern Europe. I’d assume they have it in Germany as well.
BTW, Chicken Piquante can be made with supermarket lecho. I’ve done it, and it tastes just like the dish I had in New Orleans many years ago.
I have nothing specific in mind, but just to start some ideas:
What about all of those items that are at every Chinese restaurant in America, but are supposedly not authentic Chinese?
Caribbean recipes?
Any smoked fatty porky product will do fine. And, from my experience, Germany is full of them. Some kind of smoked “bauchspeck” and you should be good enough.
Fried Rice would be a good dish. There are several good Philippine recipes.
Minnesota Chow Mein is easy to make: Stir fry chopped celery, green onions, snap peas, mushrooms, and animal protein (e.g., pork, beef, chicken, or shrimp). Serve over white rice and crispy noodles, and sprinkle with soy sauce.
I always though this was real Chinese food until I was old enough to know better. In Minnesota, it’s usually made with ground pork; when I make it nowadays, I use chunks of tender pork marinated in Hoisin or oyster sauce. So don’t be afraid to experiment.
The last time I made it, I used peanut oil instead of soy. Very tasty!
SPAM® musubi. 
I remember eating at a Chinese buffet in Germany (or maybe it was Austria) with pretty much all the same items you’d find in America. So I’m guessing Germans are already pretty familiar with that style of “Chinese” food.
I made a test run last night of the jambalaya recipe @Johnny_L.A posted and I’m going to make that in Germany. I might need to adjust the seasoning as this is the branch of my wife’s family where someone is teased for having called parsley “zu scharf” when he was a kid. But I’ll make it work.
I’m glad you like it. I’m in the PNW now, and my Seattle-area coworkers… Well, lets just say they don’t like their food quite as spicy-hot as I do. Even so, they destroy the pot of jambalaya when I make it. In my impression, most of the heat comes from the sausage. Though the Creole seasoning does have a tablespoon of cayenne, you only use 1 tablespoon out of the 11 ½ tablespoons that you make. Also, I tend to use more of the Holy Trinity than the recipe calls for. Who wants leftover onion and bell pepper?
I’m reminded of a joke where SPAM® is said to be a portmanteau of 'spiced ham. But those are Minnesota spices; salt and sugar. So Ole and Sven are cooking something or other. Ole says, ‘Hey, can I put a little black pepper in?’ Sven says, ‘Ya, sure. But don’t go crazy with it!’
Success. Cooking in and unfamiliar kitchen sucks, and dull knives . . . why? But it’s an easy enough dish. The six-year-old wasn’t a fan, but it either hit the “schmeckt gut” mark for everyone else or they faked it well.
I used a cured sausage labeled “Geräucherte Mettenden” that worked well enough. I’m no wurst-spert.
Hard to believe that there’s anything with beer that Germans haven’t already done.
So you made Jambalaya which affords smoked sausage? I think “Geräucherte Mettenden” (it means something like “smoked sausage ends made of mixed beef and pork”) or else Mettwürstchen would fit well.