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    Spicy Asian Chicken Wing Marinade

    A good marinade can make your chicken wings absolutely impossible to put down. This sauce is spicy, sweet, and garlicky. It's the perfect combination to keep you reaching for more. The best part, though, is how caramelized and sticky they get in the oven.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 3 hours & 5 minutes
        •    Yield: Serves 4


        •    1/3 c. extra-virgin olive oil
        •    1/3 c. low-sodium soy sauce
        •    1/4 c. honey
        •    1/4 c. chili garlic sauce
        •    Juice of 1 lime
        •    4
    cloves garlic, minced
        •    1 tbsp. freshly minced ginger
        •    2 lb. chicken wings


    1. In a large bowl, whisk together oil, soy sauce, honey, chili garlic sauce, lime juice, garlic, and ginger. Set aside ½ cup of mixture. Add chicken wings to remaining marinade and toss to coat. Cover and refrigerate for 2 hours.
    2. Preheat oven to 400° and place a wire rack over a baking sheet. Remove wings from marinade and place on wire rack. Bake until golden and crispy, 50 to 60 minutes, flipping wings halfway through.
    3. In a small saucepan over medium heat, add reserved marinade. Bring to a boil, then reduce heat and let simmer until thickened, 10 minutes.
    4. Turn oven to broil. Brush sauce over wings and broil until caramelized, 2 to 3 minutes.

    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/a25920956/chicken-wing-marinade-recipe/

    Ground Beef Tacos

    This Beef Taco Recipe with the juiciest ground beef taco meat. Beef tacos are perfect for easy entertaining or busy weeknights and they always get rave reviews!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves about 20 small tacos


    For the Beef Mixture:

        •    2 lbs ground beef chuck
        •    10% to 20% fat
    20 oz Rotel Tomatoes with Green Chilis (Two 10 oz cans with their juice)
    1 tsp chili powder plus more for serving
    1 tsp kosher salt or to taste

    To Serve Beef Tacos:

        •    20 yellow corn tortillas (small)
    1/2 iceberg lettuce shredded
    2/3 cup sour cream for topping
    2 limes cut into wedges
    1/4 bunch Cilantro sprigs to serve


    1. Heat a large non-stick skillet over med-high heat. Add 2 lbs ground beef and cook, stirring occasionally until cooked through (5 minutes). Use a spoon to skim off and discard most of the excess fat, leaving about 2-3 Tbsp in the pan.
    2. Add 2 cans of tomatoes, 1 tsp chili powder and 1 tsp salt. Continue to cook until beef is fully cooked and sauce slightly reduced and most of the tomato liquid has evaporated (7 to 10 minutes).
    3. Before serving, on a dry large non-stick pan over medium/high heat, toast both sides of tortillas just until hot and barely starting to turn golden (15-30 seconds per side). Remove to a plate and cover loosely with foil to keep warm.
    4. To serve, place a heaping spoonful of beef over each tortilla, top with lettuce, mango salsa, sprigs of cilantro, sour cream and a sprinkle of chili powder if desired. Squeeze fresh lime juice just before eating.

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

    Rosemary & Caramelised Onion Lamb Rump

    This special occasion dinner uses a handy method of starting the lamb in a cold pan so the outside gets golden, before roasting for the ideal tenderness. Although there’s a bit of prep at the start, you’ll have time to relax while the lamb and veggies are in the oven – set the table, pour the wine or just put your feet up while the flavours mingle into a magic meal.

    Prep Time

        •    Prep time: 45 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    1 packet lamb rump
        •    1 bunch rosemary
        •    2 unit potatoes
        •    1 packet slivered almonds (ContainsTree Nuts)
    1 block fetta cheese (ContainsMilk)
    2 clove garlic
        •    1 tub caramelised onion chutney (ContainsMilk)
    1 bunch Dutch carrots
        •    1 bag green beans


    1. Preheat the oven to 220°C/200°C fan-forced. Lightly score the lamb fat in a 1cm criss-cross pattern. Season the lamb rump all over with salt and pepper and place, fat-side down, in a medium frying pan. Place the pan over a medium heat and cook undisturbed until golden, 10-12 minutes. TIP: Starting the lamb in a cold pan helps the fat melt without burning. Increase the heat to high and sear the lamb rump on all sides for 30 seconds. Transfer, fat-side up, to an oven tray lined with baking paper. Set aside until step 4. Discard the fat from the frying pan.

    2. While the lamb is in the frying pan, cut the potato (unpeeled) into 2cm wedges. Trim the green tops from the Dutch carrots. Place the potatoes and Dutch carrots on an oven tray lined with baking paper. Drizzle generously with olive oil and season with the salt and a pinch of pepper. Set aside until step 4.

    3. Finely chop the garlic (or use a garlic press). Pick the rosemary leaves and finely chop. In a medium bowl, combine the garlic, rosemary, caramelised onion chutney and balsamic vinegar. Drizzle with olive oil and stir to combine. Spoon the onion jam mixture over the fat-side of the lamb once it is on the oven tray.

    4. Place the potatoes and carrots on the top oven rack and the lamb on the middle oven rack. Roast the lamb for 15-20 minutes for medium or until cooked to your liking. Remove the tray from the oven and cover with foil to rest for 10 minutes. TIP: The meat will keep cooking as it rests! Keep roasting the potatoes and carrots until golden and cooked through, 10 minutes

    5. While the lamb is resting, trim the green beans. Wipe out the frying pan and return to a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the green beans with a dash of water. Cook, tossing, until just tender, 4-5 minutes. Season with salt and pepper.

    6. Thinly slice the caramelised onion lamb rump. Divide the roasted potatoes, Dutch carrots and green beans between plates. Top with slices of the lamb rump and spoon over the juices from the tray. Sprinkle with slivered almonds and crumble over the fetta.

    This great family recipe is thanks to Hello-Fresh Recipes at https://www.hellofresh.com.au/recipes/rosemary-caramelised-onion-lamb-rump-5b14c29b30006c751e006102

    Habanero-Marinated Pork Chops with Mustard Greens Slaw

    One hard-working pork chop marinade recipe serves two functions, flavoring the pork chops before and after they hit the grill.

    Prep Time

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


        •    2 lemongrass stalks, tough outer layers removed
        •    1 habanero chile, seeded, very finely chopped
        •    2 garlic clove, crushed
        •    ½ cup fresh orange juice
        •    2 tbsps fish sauce (such as nam pla or nuoc nam)
        •    2 tbsps light brown sugar
        •    6 tbsps unseasoned rice vinegar, divided
        •    4 ½-inch-thick bone-in pork chops
        •    3 tbsps olive oil, plus more for grill
        •    Kosher salt and freshly ground black pepper
        •    1 jicama, peeled, sliced ¼ inch thick
        •    1 bunch mustard greens, thick stems removed, sliced (about 8 cups)
        •    ½ cup torn basil leaves


    1. Using the back of a chef’s knife, lightly smash lemongrass, then thinly slice. Combine lemongrass, chile, garlic, orange juice, fish sauce, brown sugar, and 4 Tbsp. vinegar in a small bowl. Pour half of marinade into a large resealable plastic bag; reserve remaining marinade.

    2. Prick pork chops all over with a fork and add to bag; seal and turn to coat. Let marinate at room temperature, turning occasionally, at least 30 minutes.

    3. Prepare grill for medium-high heat; oil grate. Remove pork chops from marinade and pat dry. Season with salt and pepper. Grill, turning occasionally, until charred and cooked through, 6–8 minutes. Transfer to a platter and let rest 5 minutes.

    4. Meanwhile, season jicama with salt and grill until lightly charred, about 3 minutes per side. Cut into bite-size pieces and toss in a large bowl with mustard greens, basil, and remaining 3 Tbsp. oil and 2 Tbsp. vinegar; season with salt and pepper.

    5. Taste reserved marinade and season with salt, if needed. Serve pork chops with slaw alongside and marinade for drizzling over.

    This great family recipe is thanks to Bon-Appetit Recipes at https://www.bonappetit.com/recipe/habanero-marinated-pork-chops-with-mustard-greens-slaw

    Best Sausage Balls

    There’s a universal attachment to these and the holidays. Everyone starts by rolling their eyes at the idea of them and then proceeds to eat at least 5.

    Prep Time

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


        •    1 3/4 cups (about 7 1/2 oz.) all-purpose flour
        •    2 tsps baking powder
        •    1 1/2 tsps kosher salt
        •    1 tsp granulated sugar
        •    1 (1-lb.) pkg. hot or mild ground pork sausage
        •    1 pound sharp Cheddar cheese, shredded (about 4 cups)


    1. Preheat oven to 400ºF. Whisk together flour, baking powder, salt, and sugar in a large bowl. Add sausage and cheese, and mix gently by hand to combine, just until flour is incorporated.

    2. Pinch off pieces of the sausage mixture, about 1 1/2 tablespoons each, and roll between your hands to form a mostly smooth ball. Place 1 inch apart on parchment paper-lined rimmed baking sheets. Bake in preheated oven until golden brown and cooked through, about 15 minutes, rotating pans top to bottom halfway through cook time. Place pans on wire racks, and cool 5 minutes. Serve warm.

    This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/best-sausage-balls