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    Recipes — easy to cook

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    Thai Prawn and Papaya Salad

    With a delicious coconut dressing, this fresh salad will be welcome at any gathering. Even better, it's ready in just 35 minutes.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 6


        •    1 tbsp vegetable oil
        •    1/3 cup fried noodles
        •    1 small red onion, halved, thinly sliced
        •    350g peeled green prawns, finely chopped
        •    2 cups loosely packed fresh coriander sprigs
        •    1/2 red papaya, peeled, seeded, thinly sliced
        •    2 small Lebanese cucumbers, peeled into ribbons

    For the Thai coconut dressing:

        •    1 tbsp lime juice
        •    2 tsps raw sugar
        •    1 tbsp fish sauce
        •    2/3 cup coconut milk
        •    Extra sliced chilli, to serve
        •    Extra lime wedges, to serve
        •    1 long red chilli, seeded, finely chopped


    1. Heat oil in a large frying pan over high heat. Add prawns. Cook, stirring occasionally, for 3 minutes or until cooked through. Season with salt and pepper.
    2. Arrange cucumber ribbons, papaya and red onion on a large serving plate. Top with prawns, fried noodles, coriander and extra chilli. Drizzle with coconut dressing. Serve with lime wedges.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/thai-prawn-papaya-salad-recipe/xbqxajgy

    Cinnamon-Spiced Pork and Plums

    Described as "juicy, flavorful, and tender" in an online review, this dish dresses up pork chops with dried plums. Serve with couscous.

    Prep Time

        •    Cook time: 5 minutes
        •    Yield: Serves 4


        •    1/4 tsp salt
        •    1 tsp butter
        •    1 tsp olive oil
        •    1/4 tsp ground cloves
        •    1/3 cup dry white wine
        •    1/2 tsp ground cinnamon
        •    2 tbsps chopped fresh parsley
        •    1/4 cup finely chopped shallots
        •    1/4 tsp coarsely ground black pepper
        •    1/3 cup fat-free, less-sodium chicken broth
        •    1 cup pitted dried plums, halved (about 4 ounces)
        •    4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)

    Combine first 4 ingredients in a small bowl; sprinkle evenly over pork. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add pork, and cook for 2 minutes on each side or until browned. Add shallots and butter; cook 30 seconds or until butter melts, stirring frequently. Add plums, wine, and broth, turning pork to coat. Cover, reduce heat to medium-low, and cook 2 minutes or until pork is done. Sprinkle with parsley.

    This great family recipe is thanks to My Recipes Recipes at https://www.myrecipes.com/recipe/cinnamon-spiced-pork-plums

    Sausage and Pepper Grinder

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    1 cup tomato sauce
        •    1/2 tsp dried oregano
        •    Pinch red pepper flakes
        •    1/2 bunch broccoli rabe
        •    2 tbsps red wine vinegar
        •    4 fresh Italian grinder rolls
        •    8 slices provolone cheese
        •    1/2 cup fresh basil, minced
        •    1/4 cup fresh parsley, minced
        •    1 Spanish onion, sliced into rings
        •    About 1/2 cup extra-virgin olive oil
        •    1 red bell pepper, halved and cored
        •    8 ounces spicy Italian pork sausage
        •    1 poblano pepper, halved and cored
        •    8 ounces sweet Italian pork sausage
        •    1 green bell pepper, halved and cored
        •    Kosher salt and freshly ground black pepper
        •    2 cloves garlic, very thinly sliced, plus 1 clove, to rub on toasted grinder rolls
        •    1/4 cup sliced pickled cherry peppers plus 2 tablespoons of the pickling liquid


    1. Preheat a grill to medium heat.

    2. Toss the sausage, peppers, onion and broccoli rabe with about 2 tablespoons olive oil. Grill until the sausage is cooked through and the vegetables are slightly tender and a little charred, 10 to 15 minutes. Slice the sausage, peppers and onions. Cut the broccoli rabe into 1/2-inch pieces.

    3. In a small pot, heat 2 tablespoons oil over medium-low heat. Add the sliced garlic and saute until fragrant but not browned, 1 to 2 minutes. Add the tomato sauce and bring to a simmer. Turn the heat to low and cook for about 5 minutes to allow the garlic to infuse into the tomato sauce.

    4. Remove some of the bread from the inside of each grinder roll. Dress the grinder rolls with about 2 tablespoons olive oil and some salt and pepper. Grill until toasted, 1 to 2 minutes, then rub with a clove of garlic.

    5. In a large bowl, combine the sausage, peppers, onion, broccoli rabe, tomato sauce, pickling liquid from the cherry peppers, oregano and red pepper flakes and season with salt and pepper. Toss until coated.

    6. In a separate bowl, combine the cherry peppers, basil, parsley and red wine vinegar and season with salt and pepper. Add about 2 tablespoons olive oil to bind it all. Mix until well combined.

    7. Place enough of the sausage mixture into each bun to fill. Cover with 2 slices of provolone cheese in each grinder. Place back on the grill on the top rack with the cover down. Cook until the cheese is melted, about 5 minutes. Top with the cherry pepper mixture.

    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.com/recipes/geoffrey-zakarian/sausage-and-pepper-grinder-3772096

    Lemon Orzo with Scallops

    Prep Time

        •    Prep and cook time: 15 minutes
        •    Yield: Serves 2


        •    1/4 tsp salt
        •    1 tsp fresh thyme
        •    Hot cooked pasta
        •    5 tbsps butter, divided
        •    1/2 cup dry white wine
        •    Garnish: fresh thyme sprigs
        •    1/4 cup heavy whipping cream
        •    1/4 cup finely chopped hazelnuts
        •    Pinch of grated or ground nutmeg
        •    1/4 tsp freshly ground black pepper
        •    1 pound sea or bay scallops, drained
        •    1/4 cup panko (Japanese breadcrumbs)


    1. Preheat oven to 375°.
    2. Melt 4 tablespoons butter in a cast-iron or ovenproof skillet. Stir in wine and next 5 ingredients. Add scallops, turning to coat. Remove from heat.
    3. Melt remaining 1 tablespoon butter in a small bowl in the microwave, and stir in panko and nuts. Sprinkle mixture over scallops. Bake at 375° for 10 to 12 minutes or until bubbly and golden brown. Serve with hot cooked pasta. Garnish, if desired.

    This great family recipe is thanks to My Recipes Recipes at https://www.myrecipes.com/recipe/hazelnut-crusted-scallops

    Cucumber Noodle Prawn and Mango Salad

    Recipe for a fresh cucumber noodle prawn and mango salad which is also gluten free. All the thai flavours of Bangkok in this hearty spiralizer salad recipe. This Cucumber Noodle Prawn and Mango Salad is gluten free and makes clean eating look so easy! It is inspired by Thai flavors and tastes like the perfect thing to have this mango season. Serve cold and binge on!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4


        •    2 tsps Olive Oil
        •    1 tsp Fish Sauce
        •    1 Red Onion (spiralized)
        •    Salt and Pepper to taste
        •    3 Cucumbers (spiralized)
        •    1 tbsp Rice Wine Vinegar
        •    2 tbsps Chilli (Thai Sweet Sauce)
        •    Mint Leaves (Chopped for topping)
        •    2 Mangoes (cored, peeled and sliced)
        •    400 grams Tiger Prawns or any other prawns of your choice, cleaned and deveined


    1. Heat a teaspoon of oil in a pan.
    2. Sprinkle salt and pepper on the prawns and slide them into the pan. Pan roast them for 3-4 minutes on each side till they are cooked. For smaller prawns, the cooking time will vary. Alternatively you can also blanch the prawns in hot water to flash cook them.
    3. Whisk together the remaining oil, sweet chilli sauce, fish sauce, vinegar and salt to make the salad dressing.
    4. Add prawns, mangoes, cucumbers and onions into a bowl and drizzle with salad dressing. Toss to combine. Top with freshly chopped mint leaves.

    NOTES: If you are serving this salad at a later stage, do not mix the dressing or the vegetables will leave water. To serve later, mix everything except the dressing and refrigerate. Toss in the dressing just before serving.

    This great family recipe is thanks to My Food Story Recipes at https://myfoodstory.com/cucumber-noodle-prawn-and-mango-salad-gluten-free-recipe/