• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Check Out Continue Shopping

    Recipes — Dinners

    Blog Menu

    No Peek Chicken

    Don't let the title tempt you into peeking at this chicken while it's cooking. Covering it while baking let's it capture all of the steam and cook the rice and chicken together. It's a quick and easy dinner that will keep you coming back for more. 

    Looking for a good chicken thigh recipe? These Garlic Butter Baked Thighs are AMAZING.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 1 hour and 20 minutes
        •    Yield: Serves 4


        •   Cooking spray
        •   2 c. long grain rice
        •   1 (10.5-oz.) can cream of chicken soup
        •   (10.5-oz.) can cream of mushroom soup
        •   1 c. water
        •   1 tsp. dried oregano
        •   4 boneless skinless chicken breasts
        •   Kosher salt
        •   Freshly ground black pepper
    1 (1-oz.) package onion soup mix
        •   Freshly chopped parsley, for garnish


    1. Preheat oven to 350° and grease a 9”-x-13” baking pan with cooking spray. In a large bowl mix together rice, soups, water, and oregano then pour into baking dish.
    2. Season chicken with salt and pepper then place on top of rice mixture. Sprinkle onion soup mix over chicken then cover with aluminum foil and bake 1 hour and 15minutes, or until chicken is cooked through and rice is tender.
    3. Garnish with parsley before serving.

    This great family recipe is thanks to Delish Recipes at https://www.delish.com/cooking/recipe-ideas/a23871458/no-peek-chicken/

    Seared Pork Chops with Poblano Peperonata

    A sautéed mix of peppers spiked with vinegar adds instant interest to the pork. We use a tricolored peperonata, a sautéed mix of peppers spiked with vinegar, for the pork chops, and cook the vegetables until just slightly firm for great texture. Skip the poblano and use just the bell peppers if you like. Serve the pork chops with steamed rice or canned black beans simmered with a little onion, garlic, and smoked paprika.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •   5 teaspoons olive oil, divided
        •   4 (6-oz.) bone-in center-cut pork loin chops
        •   3/4 teaspoon kosher salt, divided
        •   1/2 teaspoon black pepper
        •   1 cup sliced red onion
        •   5 garlic cloves, thinly sliced
        •   1 poblano chile, seeded and thinly sliced (about 3/4 cup)
        •   1 red bell pepper, seeded and thinly sliced (about 1 1/2 cups)
        •   1 yellow bell pepper, seeded and thinly sliced (about 1 1/2 cups)
        •   3 tablespoons chopped fresh flat-leaf parsley
        •   3 tablespoons red wine vinegar
        •   2 tablespoons capers, rinsed and drained
        •   1/4 teaspoon crushed red pepper


    1. Heat 1 1/2 teaspoons oil in a large skillet over high. Sprinkle pork with 1/2 teaspoon salt and black pepper. Cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.
    2. Reduce heat to medium-high. Add remaining 3 1/2 teaspoons oil, onion, garlic, poblano, and bell peppers to pan; cook 4 minutes or until tender, stirring occasionally. Increase heat to high. Stir in remaining 1/4 teaspoon salt, parsley, and remaining ingredients; cook 1 minute or until liquid is reduced by half. Serve pepper mixture with pork.

    This great family recipe is thanks to CookingLight Recipes at https://www.cookinglight.com/recipes/seared-pork-chops-poblano-peperonata

    Chinese Hot Pot Recipe Guide

    The ultimate Chinese Hot Pot recipe guide on how to make Chinese hot pot at home with ideas on hot pot ingredients, hot pot dipping sauce and a homemade broth.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 60 minutes
        •    Yield: Serves 2-4


    Hot Pot Broth (Simplified):

        •   1800ml beef/chicken/vegetable broth (approximately 7 1/2 cups)
        •   4 cloves garlic
        •   3 slices ginger
        •   1 onions
        •   1/4 cup Chinese Shaoxing wine (or dry sherry)
        •   4 bay leaves
        •   1 whole star anise
        •   2 tablespoons soy sauce
        •   1 teaspoon salt

    (Optional) Silkier Hot Pot Broth:

        •   1 pork hock (cut into 2-3 inch chunks)

    (Optional) Spicy Hot Pot Broth:

        •   3/4 cup oil
        •   3 tablespoons dried chili peppers flakes
        •   handful of whole dried chili peppers
        •   1-2 teaspoons cayenne powder (optional)

    Hot Pot Ingredients Ideas (Mix & Match):

        •   Meats & Seafood : Fish (sliced) / Thinly Sliced Chicken, Turkey, Pork / Squid / Fresh Oysters / Bacon or Pork Belly / Spam / Tripe / Frozen Mussels

        •   Vegetables : Red, Yellow or Green Peppers cut into chunks / Variety of Chinese Greens (Napa Cabbage, Tong Oh, Pea Sprouts, Watercress Greens etc) / Brussels Sprouts cut in half / Cabbage / Carrots / Broccoli / Cauliflower / Baby Corn (from a can) / Bean Sprouts / Zucchini / Garlic Chives / Taro

        •   Noodles & Tidbits : Variety of Noodles (udon, thick rice noodles, instant noodles (without the flavor packs) etc) / Shirataki Yam Noodle Bundles / Bean Curd Skin Rolls

    Dipping Sauces Ideas (Mix & Match):

        •   Salty : Soy Sauce / Fish Sauce / Oyster Sauce
        •   Sour : Rice Vinegar / Chinese Black Vinegar / Red Wine Vinegar / Lime Juice
        •   Sweet : Hoisin Sauce / Maple Syrup / Honey
        •   Spicy : Dried Chili Flakes / Sriracha / Chinese Chili Oil / Sambal Olek / Cayenne Powder
        •   Flavor : Chinese BBQ Sauce (Shacha Sauce) / Sesame oil
        •   Texture : Sesame Paste / Raw Egg / Green Onions / Sesame Seeds


    Hot Pot Broth (Simplified):

    1. In a large pot add all the ingredients under the ‘Hot Pot Broth’ (Simplified)
    2. Boil for 1 hour with lid on medium heat.
    3. Once the broth is done, remove the spices, onions, garlic and ginger – the broth is ready to be used. Place the broth in a pot (or use the pot it’s already in) and place it over a portable induction stove and you’re good to go!


    Silky Hot Pot Broth (Optional, will require more cooking time):

    1. In a large pot add all the ingredients under the ‘Hot Pot Broth’ (Simplified)
    2. Rinse the pork hock to remove any bone shards
    3. Add the pork hock into the pot once you have added all the spices in, in step 1.
    4. Boil for 2 hours and 30 minutes
    5. Skim off any floaty scum bits that floats on top of the broth
    6. Once the broth is done, remove the spices, onions, garlic, ginger and pork hocks – the broth is ready to be used. Place the broth in a pot (or use the pot it’s already in) and place it over a portable induction stove and you’re good to go!
    7. Set the pork hocks at the table and snack on them with the dipping sauces.


    Making Your Hot Pot Broth Spicy (Optional):

    1. In a frying pan, set the stove on low heat
    2. Add the oil and dried chili flakes and toast it for 1-2 minutes. You will know it’s ready when you can smell it.
    3. Turn off the heat
    4. [Optional] Mix in cayenne powder if you like it spicier, since this is a mild spicy chili oil
    5. [Optional] Soak whole dried chili peppers in the finished chili oil for additional spiciness
    6. Set the oil aside until the hot pot broth is finished.
    7. Once the broth is finished, and you are ready to eat – pour the chili oil into the hot pot broth and set the pot over a portable induction stove and you’re good to go!


        •   You can also use a pressure cooker to make the broth (with the pork hock) more quickly!

        •   The chili oil for this recipe makes the broth ‘mildly spicy’ unless you add cayenne. If you still feel like the oil is not providing enough heat, I find it easier to add hot sauce directly into your personal dipping bowls.

        •   If you do hot pot with a large group of people, it’s a lot easier make a huge batch of broth and split it amongst 2-3 pots and burners, so that everyone can reach the pot from where they are sitting.

        •   The portable induction stovetop I use is the Evergreen Portable Induction Cooktop

        •   Always keep a glass of water close by! While you are eating, the broth will evaporate a lot since it is over a constant heat. Refill it by adding water when the liquid levels are low.

    This great family recipe is thanks to Pups With Chopsticks Recipes at https://pupswithchopsticks.com/chinese-hot-pot-recipe-guide/

    Roasted Pacific Cod With Olives and Lemon

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •   2 pounds Pacific cod or some other white fish fillets (such as halibut)
        •   3/4 cup dry white wine (such as Sauvignon Blanc)
        •   1/2 cup mixed olives
        •   zest from 1 lemon, cut into strips
        •   1 tablespoon olive oil
        •   kosher salt and pepper
        •   1/4 teaspoon red pepper flakes
        •   1/4 cup fresh flat-leaf parsley, chopped


    1. Heat oven to 400° F.
    2. Place the fish in a small roasting pan. Add enough wine (about 3/4 cup) to reach halfway up the sides of the fish. Scatter the olives and lemon zest around the fish. Drizzle with the oil and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the red pepper.
    3. Roast until the fish is cooked through and flakes easily with a fork, about 20 minutes. Remove from oven and sprinkle with the parsley. Divide the fish among individual plates and spoon the olives and wine sauce over the top.

    This great family recipe is thanks to RealSimple Recipes at https://www.realsimple.com/food-recipes/browse-all-recipes/roasted-pacific-cod-olives-lemon

    Tandoori Leg of Lamb

    Prep Time

        •    Prep time: 45 minutes
        •    Cook time: 2 hours
        •    Yield: Serves 6-8


        •   1/2 cup plus 2 tablespoons fresh lemon juice
        •   Kosher salt
        •   One 6-pound bone-in leg of lamb
        •   2 cups plain whole-milk yogurt
        •   1/2 cup vegetable oil
        •   2 garlic cloves, minced
        •   2 tablespoons minced peeled fresh ginger
        •   2 tablespoons dry mustard
        •   2 teaspoons ground cumin
        •   1 teaspoon ground nutmeg
        •   1 teaspoon ground cardamom
        •   1 teaspoon freshly ground black pepper
        •   1 teaspoon ground cinnamon
        •   1 teaspoon turmeric
        •   1 teaspoon cayenne pepper
        •   2 medium sweet onions, thinly sliced
        •   1/2 cup chopped cilantro
        •   4 tablespoons unsalted butter, melted
        •   Lemon wedges, for serving


    1. In a large roasting pan, mix 1/2 cup of the lemon juice with 2 teaspoons of salt. Place the lamb in the pan and coat well with the lemon juice. Let the lamb stand in the juice for 30 minutes, then drain.
    2. In a large bowl, mix the yogurt with the oil, garlic, ginger, dry mustard, cumin, nutmeg, cardamom, black pepper, cinnamon, turmeric and cayenne. Stir in 2 teaspoons of salt and the remaining 2 tablespoons of lemon juice. With a small knife, make 1-inch-deep slits all over the lamb. Coat the lamb thoroughly with the marinade, pushing it into the slits. Cover and refrigerate for at least 6 hours or overnight.
    3. Light a charcoal grill. Remove the leg of lamb from the marinade, leaving on a thick layer. Move the hot coals to one side of the grill and place a drip pan opposite the coals. Set the lamb over the drip pan, cover the grill and cook until glazed and an instant-read thermometer registers 140° for medium, about 2 hours.
    4. Line a platter with the onions and sprinkle with the cilantro. Place the leg of lamb on top, brush it with the melted butter and let rest for 15 minutes. Carve the lamb into slices and serve with the lemon wedges.

    This great family recipe is thanks to Food and Wine Recipes at https://www.foodandwine.com/recipes/tandoori-leg-of-lamb