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    Recipes — main dish

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    Sticky Korean Chicken

    Sticky Korean Chicken recipe owes it delicious taste to a flavorful marinade bursting with sweet, sour and savory notes. For best results, marinate at least 2 hours or overnight.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 6


    For the Marinade:

        •    1/2 cup honey
        •    4 cloves garlic
        •    1/4 cup soy sauce
        •    1 tbsp vegetable oil
        •    1/2-1 tsp red chilli flakes
        •    1 tbsp grated fresh ginger

    For the Korean Chicken:

        •    4 green onions
        •    3 lbs chicken legs
        •    1 tbsp sesame seeds


    1. In a large bowl combine honey, soy sauce, ginger, garlic, oil and red chilli flakes.

    2. Then add chicken pieces, making sure chicken is fully submerged in the marinade. Cover with a lid or plastic wrap and let it marinate in the refrigerator for at least two hours or overnight.
    3. Preheat the oven to 375F/200C. Take the chicken pieces out of the marinade and place them on parchment lined shallow baking pan. Reserve the marinade.
    4. Cook the chicken in the oven for 35-40 minutes or until juices run clear and the skin is dark and slightly blistered. (Internal temperature 180F/82C) Baste with the marinade half way through the cooking for deeper flavour.
    5. Take the chicken out of the oven and remove to a serving plate, sprinkle with sliced green onions and sesame seeds before serving.

    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/sticky-korean-chicken/

    Beer's Pan-Roasted Barramundi

    Wild barramundi has a great flavour and texture, but you must take care when cooking it, as it is a really dense-fleshed fish that needs to be cooked through. The caramelised lemon is a real sweet-sour concoction; adding the fresh ginger and lemon thyme at the last minute balances its flavour beautifully.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4


        •    Salad leaves, to serve
        •    Squeenze of lemon juice
        •    Unsalted butter, to pan-fry
        •    Extra virgin olive oil, to pan-fry
        •    4 x 160g wild barramundi fillets with skin-on, pin-boned

    Caramelised lemons:

        •    2 tsps finely grated ginger
        •    1/2 cup (110g) caster sugar
        •    1 tsp finely chopped lemon thyme
        •    2 lemons, cut into 5mm thick slices, plus juice of 1 lemon


    1. For the caramelised lemons, place the sugar and 1 cup (250ml) water in a small saucepan and bring to the boil over medium heat, stirring to dissolve the sugar. Increase the heat to high and boil rapidly for 5 minutes or until a syrup begins to form. Reduce to the lowest heat possible, then add the sliced lemons and juice and cook for a further 10-15 minutes until the lemon slices are translucent but still hold their shape – taking care that the syrup does not darken in colour and caramelise. Remove from the heat, then add the ginger and thyme and set aside to infuse until ready to serve.

    2. Heat a knob of butter and a splash of oil in a frypan over medium-high heat. Season barramundi with salt and pepper. Place in the hot pan, skin-side down, then cook for 4-5 minutes until the skin is crisp. Carefully flip fish and cook for another 4-5 minutes or until cooked through and firm to touch.

    3. Add a squeeze of lemon juice, then serve the fish topped with caramelised lemons, a little of the lemon syrup and a rocket salad to the side.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/pan-roasted-wild-barramundi-caramelised-lemon/d4a69e98-b088-4f04-99df-5a0b7e1469c6?current_section=recipes

    Beef Roast with Mushroom-Thyme Jus

    Prep Time

        •    Prep time: 25 minutes plus standing
        •    Cook time: 2 hours & 15 minutes
        •    Yield: Serves 10


    For the Beef Roast:

        •    2 tbsps olive oil
        •    2-1/2 tsps kosher salt
        •    6 garlic cloves, chopped
        •    1 tsp fresh ground black pepper
        •    1 tbsp chopped fresh thyme leaves
        •    2 tbsps chopped fresh rosemary leaves
        •    1 (4 1/2 - 5 1/2 pound) beef rib eye roast or delmonico roast

    For the mushroom-thyme jus:

        •    1 tbsp cornstarch
        •    1/4 tsp kosher salt
        •    1 garlic cloves, chopped
        •    1/4 tsp fresh ground black pepper
        •    2 tsps chopped fresh thyme leaves
        •    2 cans (14 ounces each) less-sodium beef broth
        •    1 package (8 ounces) baby bella mushrooms, each cut in half


    1. Prepare Beef Roast: In small bowl, mix garlic, rosemary, oil, thyme, salt and pepper. Place roast fat side up in shallow roasting pan; rub with garlic mixture. Let stand 30 minutes. Meanwhile, preheat oven to 325°.

    2. Roast beef 2 to 2-1/2 hours or until internal temperature reaches 135°. Transfer roast to cutting board; loosely tent with aluminum foil. Let stand 15 minutes; internal temperature will rise to 145° upon standing for medium-rare.

    3. Meanwhile, prepare Mushroom-Thyme Jus: Drain excess fat from roasting pan; place pan with drippings over medium heat. Add mushrooms and cook 1 minute. Stir in garlic and thyme, and cook 1 minute. In cup, reserve 1 tablespoon broth. Stir remaining broth into pan and simmer 5 minutes. Whisk cornstarch into reserved broth and whisk mixture into pan. Heat to boiling; boil 1 minute. Stir in salt and pepper.

    4. Slice roast and serve with jus.

    This great family recipe is thanks to Price Chopper Recipes at https://pricechopperready.com/home/holiday-beef-roast-with-mushroom-thyme-jus/

    Barramundi & Mixed Mushrooms

    Prep Time

        •    Prep and cook time: 35 minutes
        •    Yield: Serves 2


        •    2 scallions
        •    1 tsp furikake
        •    1 tbsp sesame oil
        •    2 tbsps soy sauce
        •    1/2 lb napa cabbage
        •    1/2 cup Jasmine rice
        •    1 1-inch piece ginger
        •    4 oz cremini mushrooms
        •    2 skin-on barramundi fillets
        •    1/4 oz dried shiitake mushrooms


    1. Cook the rice: In a small saucepan, conbine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Cover and set aside in a warm place.

    2. Prepare the ingredients & rehydrate the mushrooms: While the rice cooks, wash and dry the fresh produce. In a bowl, combine the dried shiitake mushrooms and 1/2 cup of hot water. Let stand for at least 10 minutes. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Thinly slice the cremini mushrooms. Cut out and discard the cabbage core; thinly slice the leaves.

    3. Start the vegetables: In a medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the cremini mushrooms. Cook, stirring occasionlly, 3 to 4 minutes, or until lightly browned and slightly softened.

    4. Finish the vegetables: Reserving the water, transfer the rehydrated shiitake mushrooms to a cutting board; roughly chop. Add the cabbage to the pan; season with salt and pepper. Cook, stirring occasionlly, 2 to 3 minutes, or until slightly softened. Add the soy sauce, chopped shiitake mushrooms, and reserved mushroom water. Cook, stirring occasionally, 5 to 6 minutes, or until the cabbage has softened. Turn off the heat; stir in the sesame oil. Season with salt and pepper to taste.

    5. Cook the fish: While the vegetables cook, pat the fish fillets dry with paper towels; season with salt and pepper on both sides. In a separate medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin side down; cook 3 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.

    6. Plate your dish: Divide the cooked rice and finished vegetables between 2 dishes. Top with the cooked fish fillets. Garnish with the green tops of the scallions and furikake. Enjoy!

    This great family recipe is thanks to Blue Apron Recipes at https://www.blueapron.com/recipes/barramundi-mixed-mushrooms-with-jasmine-rice-red-napa-cabbage

      Crispy Duck with Blackberry Gastrique, Roasted Pearl Onions, and Israeli Cous-Cous

      Reduced blackberries and roasted pearl onions go perfectly with crisp duck breast. Fatty, rich duck breast is balanced by a sweet and tart reduction of blackberries and red wine. Alongside Israeli cous-cous and roasted pearl onions, the duck makes for an elegant and satisfying dinner.

      Prep Time

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


          •    1/2 cup sugar
          •    2 tbsps water
          •    2 sprigs thyme
          •    1 tsp canola oil
          •    1/2 cup red wine vinegar
          •    2/3 cup fresh blackberries
          •    1 tbsp extra virgin olive oil
          •    4 skin-on duck breast halved
          •    kosher salt and black pepper
          •    2 cups cooked Israeli cous-cous
          •    1 tbsp dry red wine, such as cabernet
          •    12 pearl or cipollini onions, end trimmed, skins removed


      1. Adjust oven rack to middle position and preheat oven to 350°F. Toss onions and olive oil in medium bowl to coat. Season generously with salt and pepper. Transfer onions to rimmed baking sheet and roast until a knife tips slips easily in and out of the onion, about 35 minutes.

      2. Meanwhile, combine sugar and water in small heavy-bottomed saucepan. Cook over medium-high heat until sugar is dissolved. Continue to cook without stirring until the liquid reaches a light blond caramel color, 5-8 minutes, swirling gently to help mixture cook evenly. Add red wine vinegar all at once (mixture will boil very rapidly). Continue to cook until sugar is re-dissolved, about 3 minutes.

      3. Add wine to pan and reduce until slightly syrupy, about 2 to 3 minutes. Add blackberries and thyme and cook until blackberries have broken down slightly and mixture is dark red with the texture of light maple syrup. Remove from heat and season to taste with salt and pepper.

      4. For the duck: Pat duck breasts dry with paper towels and season generously on both sides with salt and pepper. Heat canola oil in a 12-inch heavy-bottomed cast iron or stainless steel skillet over medium-high heat until shimmering, about 2 minutes. Gently place duck breasts in pan skin-side down and press down firmly with spatula to ensure good contact between skin and pan. Cook until the skin is golden brown and crispy, 6 to 8 minutes. Using tongs, flip breasts and cook on second side until thickest part of breast registers 130 degrees on an instant read thermometer for medium, about 3 minutes longer, or 140 degrees for medium-well, about 4 minutes longer. Transfer duck breasts skin-side-up to large plate, tent loosely with foil and allow to rest 3-5 minutes. Rewarm gastrique over low heat if necessary. Slice duck and serve with cous-cous, onions, and gastrique.

      This great family recipe is thanks to Serious Eats Recipes at https://www.seriouseats.com/recipes/2010/09/crispy-duck-with-blackberry-gastrique-recipe.html