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    Recipes — side dish

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    Prawn Toasts

    Give a little nod to the finger food of the 60s while giving a more contemporary feel and taste to the classic prawn toast.

    Prep Time

        •    Prep and cook time: 45 minutes
        •    Yield: Serves 16

    Ingredients

        •    2 tsps soy sauce
        •    2 eggs, beaten lightly
        •    1/4 cup (35g) cornflour
        •    8 thick slices white bread
        •    vegetable oil, for deep-frying
        •    1/4 cup (60ml) chicken stock
        •    1/4 cup (60ml) sweet chilli sauce
        •    16 uncooked large prawns (750g)
        •    1 green onion (scallion), chopped finely

    Method

    1. Shell and devein prawns, leaving tails intact. Cut lengthways along backs of prawns, without separating halves. Toss flattened prawns in medium bowl with combined egg and cornflour; mix well.
    2. Remove and discard crusts from bread; cut each slice in half. Place one prawn, cut-side down, on each piece of bread; gently flatten prawn onto bread. Sprinkle prawns with onion; press on firmly.
    3. Heat oil in large wok; carefully lower toasts, in batches, into hot oil. Deep-fry until browned lightly and cooked through; drain on absorbent paper.
    4. For the dipping sauce, combine sweet chilli sauce, stock and soy in a small bowl.
    5. Serve prawn toasts with dipping sauce.



    This great family recipe is thanks to Women's Weekly Food Recipes at https://www.womensweeklyfood.com.au/recipes/prawn-toasts-12367

    Slow-Braised Pork Shoulder with Cider & Parsnips

    Shoulder is the ideal cut for this warming one-pot, which is packed with autumnal flavours and perfect served with a side of mash.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 2 hours & 30 minutes
        •    Yield: Serves 5

    Ingredients

        •    2 bay leaves
        •    2 tbsps olive oil
        •    2 onions, sliced
        •    1 tbsp plain flour
        •    330ml bottle cider
        •    850ml chicken stock
        •    handful parsley, chopped
        •    3 parsnips, cut into chucks
        •    2 celery sticks, roughly chopped
        •    1kg / 2 lb 4oz pork shoulder, diced
        •    mashed potato and greens, to serve (optional)

    Method

    1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a large lidded flameproof casserole and brown the meat in batches, then set aside. Fry the onions, celery and parsnips with the bay leaves for 10 mins until golden brown. Sprinkle in the flour and give a good stir, then add the pork and any juices back to the dish.
    2. Add the cider and stock so that the meat and vegetables are covered. Season and bring to a simmer, then cover and put in the oven for 2 hrs. Serve sprinkled with parsley, with mashed potato and greens, if you like.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/2534644/slowbraised-pork-shoulder-with-cider-and-parsnips

    Oven Baked Chicken Wings

    These Oven Baked Chicken Wings are the BEST wing recipe ever! Juicy chicken wings are oven baked in a flavorful honey garlic sauce. Once you taste one wing, you cannot stop eating them.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 50 minutes
        •    Yield: Serves 50

    Ingredients

        •    1 cup honey
        •    salt and pepper
        •    1/2 cup soy sauce
        •    3 lbs chicken wings
        •    2 tbsps vegetable oil
        •    4 cloves garlic, minced
        •    green onions, for garnish, optional

    Method

    1. Preheat oven to 350F.
    2. Place a piece of aluminum foil on a baking sheet and grease with cooking spray. Spread chicken wings in a single layer on baking sheet. Season with salt and pepper.
    3. In a bowl, stir together vegetable oil, soy sauce, bbq sauce, honey and garlic. Pour over chicken wings to coat them thoroughly.
    4. Bake for 50 minutes or until fully cooked and sauce has caramelized. Sprinkle with green onions, if desired.



    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Oven-Baked-Chicken-Wings-2611547#directions

    Soy-Glazed Chicken Wings

    For this version of everyone's favorite messy finger food, we ditch the buffalo sauce and bring in Asian flavors. Here, a rich, thick caramel made of honey and soy sauce coats ginger- and mirin-marinated chicken wings. With their perfect balance of sweetness and saltiness, these chicken wings are dangerously addictive.

    Prep Time

        •    Prep time: 15 minutes, plus marinating time
        •    Cook time: 25 minutes
        •    Yield: Serves 4-6

    Ingredients

        •    ½ cup honey
        •    1 cup rice flour
        •    2 tbsps sesame oil
        •    canola oil, for frying
        •    1 cup mirin, divided
        •    8 garlic cloves, minced
        •    lime wedges, for serving
        •    1 cup soy sauce, divided
        •    toasted sesame seeds, for garnish
        •    one 4-inch piece ginger, peeled and minced
        •    3 pounds chicken wings, separated at the joint, wings tips removed

    Method

    1. In a large bowl, toss together the chicken wings, ¼ cup of the mirin, ¼ cup of the soy sauce, the sesame oil, garlic and ginger. Cover and chill for 1 hour.

    2. In a medium saucepan, combine the remaining ¾ cup of mirin and ¾ cup of soy sauce with the honey, and bring to a boil. Reduce the heat to a simmer and cook until reduced by half, 20 minutes. Set aside and keep warm.

    3. In a 6-quart pot or Dutch oven, heat 2 inches of canola oil over medium heat until a deep-fry thermometer reads 325°. Line a plate with paper towels and set aside. Right before frying, drain the wings and toss with the rice flour, shaking off any excess. Working in batches, fry the wings until golden brown and crisp, 5 to 6 minutes. Transfer the wings to the paper towel-lined plate to drain.

    4. In a large bowl, add the reserved sauce and the wings, and toss to coat. Transfer to a platter and sprinkle with toasted sesame seeds. Serve with lime wedges.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/soy-glazed-asian-chicken-wings-fried-appetizer

    Slow Cooker Honey Mustard Chicken Thighs

    Use just a few ingredients to create this no-fuss slow cooker chicken thigh dish with a creamy honey and mustard sauce. Kids will love it.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 4 hours & 20 minutes
        •    Yield: Serves 4-6

    Ingredients

        •    1 tbsp butter
        •    2 tbsps honey
        •    8 chicken thighs
        •    100g frozen peas
        •    150ml chicken stock
        •    1 tbsp Dijon mustard
        •    2 tbsps double cream
        •    8 spring onion, cut into lengths

    Method

    1. Heat the slow cooker. Melt the butter in a frying pan and quickly brown the chicken thighs all over. Make sure the skin picks up plenty of colour. Season, then put them in the slow cooker. Brown the spring onions and add them to the slow cooker as well. Add the stock, mustard and honey and cook on low for 4 hrs.
    2. Stir in the cream or crème fraîche and peas, then cook for a further 15 mins with the lid off. Re-crisp up the chicken skin under the grill, if you like.



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/slow-cooker-honey-mustard-chicken-thighs