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

    Recipes — hong kong

    Blog Menu

    Grilled Pineapple Teriyaki Chicken Caesar Salad

    Pineapple Teriyaki Chicken Caesar Salad loaded with creamy avocado, sweet, juicy pineapple, grilled asparagus and a flavor-packed Teriyaki Chicken alongside a bed of crispy greens and crunchy croutons. Plus the homemade Caesar dressing is lighter with no mayo! This salad is perfect for a light dinner and summer parties and potlucks. Best of all, it’s easy to make and packed with avocado, pineapple, asparagus and tender Teriyaki Chicken.

    Prep Time

        •    Prep time: 13 minutes
        •    Cook time: 16 minutes
        •    Yield: Serves 4

    Ingredients

        •   2-3 skinless chicken breasts

    Teriyaki Sauce (or use your favorite store-brought brand):

        •  1/2 cup low sodium soy sauce
        • 
    1/4 cup rice vinegar can substitute with gluten free tamari or coconut aminos for paleo-friendly version
        • 
    3 Tablespoons honey
        • 
    1/2 teaspoon grated fresh ginger
        • 
    1 garlic clove finely minced
        • 
    2 Tablespoons corn starch + 3 tablespoons water or more as needed

    Salad:

        • 1 large ripe golden pineapple peeled, cored and cut into wedges
        •
    1 pound fresh asparagus spears trimmed & drizzled with 1 tablespoon olive oil and salt & pepper to taste
        •
    1 head (4-5 cups) romaine lettuce dried and chopped
        •
    2 ripe avocados sliced
        •
    1 cup croutons

    Caesar Dressing:

        • 1/2 cup plain Greek yogurt
        •
    2 Tablespoons fresh lemon juice
        •
    2 teaspoons olive oil
        •
    2 teaspoons reserved teriyaki sauce
        •
    1 teaspoon anchovy paste near the tuna section
        •
    1 teaspoon Dijon mustard
        •
    1 teaspoon Worcestershire sauce
        •
    2 garlic cloves minced
        •
    2 Tablespoons grated Parmesan cheese
        •
    salt and pepper to taste

    Optional Toppings:

        • grated parmesan cheese
        • fresh chopped parsley

    Method

    1. For the grilled portion: - Preheat grill to medium-high heat. Meanwhile, combine all the sauce ingredients into a small saucepan. Stir over medium heat, bringing to a boil and thickened. Remove from heat. Brush half of the sauce onto the chicken breasts, reserve 2 teaspoons for the Caesar salad dressing and the rest for basting the chicken.
    2. Lightly oil the grill grate, and place chicken, pineapple wedges and asparagus on the grill. Cook pineapples and asparagus for 2-3 minutes per side, or until grill marks appear. Remove and cut into slices. Cook chicken for 6 to 7 minutes per side and brush with sauce 2-3 times. Chicken is done when the meat is firm, and juices run clear. Remove, allow to cool slightly, and cut into strips. Brush with the remainder of sauce.
    3. Make the dressing - While the chicken is cooking, make the Caesar Dressing: In a bowl, combine the Greek yogurt, lemon juice, olive oil, reserved 2 teaspoons teriyaki sauce, anchovy paste, mustard, Worcestershire sauce and garlic and whisk together until smooth. Stir in cheese and add salt and pepper to taste. (Can make ahead the night before and store covered in the fridge).
    4. To assemble - Just before serving, add all of the salad ingredients to a large bowl. Drizzle in the desired amount of salad dressing, add croutons and gently toss to combine. Top with grilled chicken, more Parmesan cheese, and chopped parsley, if desired.

    NOTES: * For an oven quicker an easier option, feel free to use your favorite ready made teriyaki sauce and caesar dressing if desired.



    This great family recipe is thanks to Life Made Sweeter Recipes at https://lifemadesweeter.com/teriyaki-chicken-caesar-salad/

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    Yakitori Ocean Trout Skewers

    These skewers are the perfect change-up from your traditional BBQ fare. Prepare them ahead of time and wow your guests when you make plating up look easy.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •   400g ocean trout (cut into 8 even pieces)
        •   2 asparagus spears (8cm tips)
        •   4 shitake mushrooms (cut in halves)
        •   For the yakitori glaze
        •   4 shitake mushrooms (cut in halves)
        •   1/4 cup cooking sake
        •   1/4 cup Japanese soy
        •   1/4 cup mirin
        •   1/4 cup castor sugar
        •   1 tbsp ginger (grated)
        •   4 small radishes
        •   2 cups steamed rice
        •   1/4 cup baby sorrel leaves
        •   Black and white sesame seeds

    Method

    1. Combine together in a saucepan the sake, mirin, soy, ginger and sugar, bring to a slow boil, turn down and simmer for 15 minutes. Strain and place into a small dish.
    2. Skewer together the ocean trout pieces, asparagus spears and mushroom halves.
    3. Brush four plates with a little of the yakitori glaze and set aside. Heat a heavy grill pan, lightly oil and sear the ocean trout skewers, brushing a little of the yakitori sauce over each side while they are cooking. Grill until just cooked, but still pink and glossy in the centre.
    4. Present the skewers on the glaze accompanied with a side of rice, a radish, micro sorrel leaves and the sesame seeds.



    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/yakitori-ocean-trout-skewers/

    Roast Rack of Pork with Wild Garlic Stuffing

    A showstopping pork dish that's a great Sunday lunch for a crowd, the trim from the rack makes a flavourful stuffing, infused wtih wild garlic or use a combination of spinach and garlic.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 2 hours 30 minutes
        •    Yield: Serves 8

    Ingredients

        •   3kg Rack of Pork
        •   1 tbsp sea salt, ground to a powder

    For the Stuffing:

        •   1 tbsp olive oil
        •   1 onion, finely chopped
        •   2 thyme sprigs, leaves picked
        •   1 onion, finely chopped
        •   slice of sourdough, crust removed, torn into little pieces
        •   ½ tsp fennel seeds
        •   ½ tsp coriander seeds
        •   ½ tsp chilli flakes
        •   the trim from the Pork, minced (or use 400g pork mince)
        •   nutmeg, for grating
        •   the trim from the Pork, minced (or use 400g pork mince)
        •   zest ½ lemon
        •   1 tbsp chopped flat-leaf parsley
        •   70g wild garlic, chopped
        •   1 egg

    Method

    1. In the morning before you cook the pork, use a very sharp knife (or ask the butcher) to cut a deep flap under the skin and fat of the meat, all the way along the rack – be sure to leave at least 5cm connected. Rub the powdered sea salt all over the flesh (not the skin), then leave uncovered in the fridge for at least 2 hrs. Take out of the fridge 30 mins before you want to cook it, to come to room temperature. Heat oven to 240C/220C fan/gas 9.
    2. Meanwhile, make the stuffing. Heat the olive oil in a frying pan. Add the onion, a pinch of sea salt and black pepper, and the thyme leaves. Cook over a low heat, stirring, until the onion has softened, about 10 mins. Add the sourdough 2 mins before the end. Remove from the heat and transfer the mix to a bowl.
    3. In a dry frying pan, toast the fennel and coriander seeds and chilli flakes over a high heat for 1-2 mins. Allow to cool, then use a pestle and mortar to grind with a pinch of sea salt.
    4. Add the ground spices to the onion mixture and mix with the pork trim. Season again, grate in some nutmeg to taste, and add the lemon zest, parsley and wild garlic. Mix everything together with your hands to thoroughly combine, then add the egg and mix again.
    5. Press the stuffing into the flap in the pork and tie up with string all the way along to hold the stuffing in. Use foil to cover any exposed stuffing, as it will burn in the hot oven. Place the joint on a baking tray.
    6. Cook the pork for 20 mins per 450g – so 2 hrs 20 mins for a joint this size. Start it off on 240C/220C fan/gas 9 for 20 mins, then reduce the heat to 200C/180C fan/gas 6 and cook for 2 hrs. Turn it halfway through to ensure it’s cooking evenly and test it 10 mins before the end with a temperature probe. When the core reads 70C, it’s cooked. Wrap the pork in foil and leave to rest while you prepare your side dishes.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/roast-rack-pork-wild-garlic-stuffing

    Barramundi with Lemon and Garlic

    The quickest, simplest and sometimes best way to prepare fish fillets. You can bake it or even barbecue it. Tastes great either way!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •   4 fillets tilapia or other white fish
        •   3 tablespoons fresh lemon juice
        •   1 tablespoon butter, melted
        •   1 clove garlic, finely chopped
        •   1 teaspoon dried parsley flakes
        •   1 dash pepper to taste

    Method

    1. Preheat oven to 190 degrees C. Spray a baking dish with non-stick cooking spray.
    2. Rinse fish fillets under cool water and pat dry with paper towels.
    3. Place fillets in baking dish. Pour lemon juice over fillets then drizzle butter on top. Sprinkle with garlic, parsley and pepper.
    4. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.



    This great family recipe is thanks to All Recipes Recipes at http://allrecipes.com.au/recipe/18953/white-fish-with-lemon-and-garlic.aspx

    One Pan Teriyaki Chicken with Vegetables

    This recipe is the perfect set and forget meal with a delicious homemade teriyaki sauce. Best of all, just 10 minutes of prep made in a crock-pot or your Instant Pot pressure cooker.

    For chicken teriyaki couldn’t be easier to make. It’s a simple set and forget meal with just 10 minutes of prep making it just perfect for busy weeknights.

    Skip the bottled sauce by making this homemade teriyaki sauce. It’s super easy to make with soy sauce, rice wine vinegar, honey, Mirin, garlic and ginger.

    Mirin is pretty easy to find these days in the International section of most large grocery stores and online but you can definitely leave it out or use dry sherry or rice wine instead.

    For a keto friendly version of teriyaki chicken, swap the honey for a low carb sweetener and leave out the Mirin.

    Everything gets tossed into the slow cooker while the chicken soaks in all that amazing sweet and savory sauce. Once the chicken is nice and tender, just grab two forks and shred them into bite-sized pieces.

    You can serve this over your favorite rice, zoodles, quinoa or noodles. Sprinkle with some sesame seeds and scallions and you’ve got a delicious meal that can easily rival your local take-out restaurant.

    This Slow Cooker Teriyaki Chicken would also make great leftovers or if you prep this on your Sunday meal prep, you can have yummy work or school lunches for the rest of the week. You could even pack some chopsticks to make it an authentic Asian meal.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 3 hours 10 minutes
        •    Yield: Serves 4

    Ingredients

        •  1 1/2 lbs boneless skinless chicken breasts or chicken thighs
        • 
    2/3 cups low sodium soy sauce or can use tamari or coconut aminos for gluten free or paleo
        •  1/3 cup honey or low carb sweetener for keto
        • 
    1/4 cup rice wine vinegar or apple cider vinegar for paleo
        • 
    1 tablespoon Mirin or dry sherry (optional)
        • 
    1 teaspoon sesame oil
        • 
    2 garlic cloves minced
        • 
    2 teaspoons freshly grated or minced ginger

    Optional:

        • salt and black pepper to taste
        •
    1/4 teaspoon red pepper chili flakes or Sriracha sauce optional

    Corn Starch Slurry:

        • 2 tablespoons corn starch or arrowroot/tapioca starch for paleo or leave out for keto
        • 
    3 tablespoon cold water
        • 
    For garnish: sliced green onions sesame seeds
        • 
    For lunch bowls: cooked rice quinoa or noodles, cooked shelled edamame beans, roasted or stir-fried broccoli (or other vegetable of your choice), lunch containers

    Method

    For Slow Cooker Method:

    1. Place the chicken in the bottom of your slow cooker. In a small bowl, combine soy sauce, honey, vinegar, mirin, sesame oil, garlic and ginger and pour over chicken. Cover and cook on LOW for 3-4 hours or HIGH for 2-3 hours.

    To thicken sauce, combine the corn starch with water and stir into the slow cooker (skip this step for keto if desired). Cook on HIGH for another 30-40 minutes, or until sauce has bubbled and thickened up (You can thicken the sauce in a saucepan on the stove top at medium high heat, if that works better for you). Taste and adjust seasonings as needed. Shred chicken into pieces with two forks and serve with any remaining sauce along with your favorite rice, quinoa or noodles.

    1. For lunch bowls, make rice (or zoodles) and vegetables and divide evenly among lunch containers. Add chicken and drizzle on remaining sauce. Sprinkle with sesame seeds, if desired.

    For Instant Pot Method:

    1. Place the chicken in the Instant Pot.
    2. In a small bowl, combine soy sauce, honey, vinegar, mirin, sesame oil, garlic and ginger and pour over chicken.
    3. Close and seal Instant Pot.
    4. Turn the venting knob to SEALING and press MANUAL (old models) or PRESSURE COOK (new models) on high for 5 minutes. The Instant Pot will take a few minutest to come to pressure.
    5. Once the Instant Pot has finished cooking the chicken and beeps, allow to naturally release for 15 minutes.
    6. Open lid and remove chicken from Instant Pot and shred with two forks.
    7. Press the SAUTE button on the Instant Pot. Combine the corn starch with water and stir into the Instant Pot (skip for Keto if desired). Allow the sauce to bubble and thicken up. Taste and adjust seasonings with salt, black pepper and/or hot chili flakes needed. Add the chicken back into the Instant Pot and combine with sauce and heat until hot. Serve with any remaining sauce along with your favorite rice, quinoa or noodles.
    8. Sprinkle with sesame seeds, green onions and serve over rice, quinoa or zoodles, if desired.

    Meal Pre-Tips for Slow Cooker Teriyaki Chicken:

        • Mix the sauce ingredients together the day before and store in an air-tight container in the fridge
        • Make the rice or noodles the day before and store in an air-tight container in the fridge



    This great family recipe is thanks to Life Made Sweeter Recipes at https://lifemadesweeter.com/slow-cooker-teriyaki-chicken/