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    Recipes — easy to cook

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    Braised Shortrib Chopped Salad

    As concepted by Chef Ethan Speizer, Chef Mary O’Neill Cronader and Jose Martinez at True Aussie's Chef Immersion in San Francisco. Recipe has not been tested in our kitchens.

    Prep Time

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


    Ingredients

        •    2 tbsps honey
        •    salt and pepper
        •    3/4 cup olive oil
        •    2 - 3 tbsps olive oil
        •    4 small pretzel rolls
        •    2 tsps minced shallots
        •    2 cloves garlic, minced
        •    4 ounces mixed greens
        •    2 tbsps mint chiffonade
        •    4 ounces diced ripe avocado
        •    2 tbsps good quality bourbon
        •    4 ounces thinly sliced Fuji apples
        •    4 ounces napa cabbage, thinly sliced
        •    1 pound braised boneless beef short ribs, sliced


    Method:
    In a small pan, warm the honey until it begins to darken. Remove it from the heat. Make a vinaigrette with the honey, bourbon, shallots, and olive oil. Season to taste with salt and pepper.
    Prepare croutons by dicing the bread and tossing it with oil, garlic, salt, and pepper. Toast in a pan or the oven until golden brown.



    This great family recipe is thanks to True Aussie Beef And Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/beef/braised-shortrib-chopped-salad/

    Grilled Pork Skewers with Chile Sauce

    Heat things up with these flavourful pork skewers served with a hot Thai pepper sauce. Serve them with a cold beer for a satisfying warm-weather meal. This simple and delicious appetizer will bring some Thai spice to your dinner spread.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 4


    Ingredients

    For the pork skewers:

        •    chile sauce
        •    2 tbsps sugar
        •    ¼ cup oyster sauce
        •    2 tbsps finely chopped garlic
        •    ¼ cup low-sodium soy sauce
        •    1 tsp freshly ground black pepper
        •    1 ½ pounds pork tenderloin, cut into 16 pieces
        •    3 tbsps finely chopped cilantro leaves and stems
        •    16 wooden skewers (6-inch), soaked in cold water for 30 minutes


    For the chile sauce:

        •    2 tsps sugar
        •    ¼ cup fish sauce
        •    1 tbsp soy sauce
        •    1 shallot, finely diced
        •    ½ cup fresh lime juice
        •    1 fresh Thai red chile, finely diced


    Method

    For the pork skewers:

    1. Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, and black pepper in a bowl.

    2. Skewer 2 pieces of pork onto 2 skewers so that the meat lies flat. Place the pork skewers in a large baking dish. Pour the marinade over and turn to coat the pork. Cover and refrigerate for at least 1 hour and up to 4 hours.

    3. Heat grill to high. Remove the skewers from the marinade and grill the meat on both sides until slightly charred and cooked through, about 3 minutes per side. Serve with Chili Sauce on the side for dipping.

    4. For the chile sauce: Combine all ingredients in a small bowl. Cover and let sit at room temperature for at least 1 hour before serving.



    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/everyday-cooking/photos/most-popular-pork-recipes/#!grilled-pork-skewers-with-chile-sauce-e1434315652814

    Smoked Duck Rice Paper Rolls

    Prep Time

        •    Prep and cook time: 15 minutes
        •    Yield: Serves 5


    Ingredients

        •    2 Luv-a-Duck Smoked Duck Breasts sliced lengthwise


    Rice paper roll:

        •    3 sprigs mint leaves
        •    1/4 bunch garlic chives
        •    3 sprigs coriander leaves
        •    ¼ iceberg lettuce, shredded
        •    5 large round rice paper sheets
        •    1/2 baby cucumber, cut into batons
        •    25g vermicelli noodles, soaked, cut with scissors


    Dipping Sauce:

        •    100ml milk
        •    125ml Hoisin sauce
        •    1/2 tbsps rice wine vinegar
        •    peanuts, crushed for garnish
        •    1 birds eye chilli, sliced into rounds


    Method

    1. Heat Luv-a-Duck Smoked Duck Breasts.

    2. Fill medium bowl with room temperature water and add rice paper for 2 mins.

    3. Place rice paper on a chopping board and layer ingredients at the end towards you.

    4. Roll and encase ingredients, fold sides in, then continue to roll until sealed.

    5. For the Dipping sauce: In a pot add Hoisin and milk. Bring up to a warm heat. Add vinegar and mix together well.



    This great family recipe is thanks to Luv-A-Duck Recipes at http://www.luvaduck.com.au/recipes/view/smoked-duck-rice-paper-rolls/40/

    Thai Beef Salad Recipe

    Thai Beef Salad - tender greens with perfectly seared beef in a savory Thai salad dressing that is packed with lots of flavor and great for clean eating!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 5 minutes
        •    Yield: Serves 2


    Ingredients

        •    A tiny bit of cooking oil
        •    1 lb grilled top sirloin or trimmed rib eye steak (approx. 450 grams)


    For the salad:

        •    1 cup spinach leaves
        •    1/2 cup fresh cilantro
        •    2 thinly sliced shallots
        •    1/2 cup fresh mint leaves
        •    6-8 cherry tomatoes cut in halves


    For the dressing:

        •    sugar to taste
        •    1/4 cup lime juice (approx. 5 tbsps)
        •    1/4 cup fish sauce (approx. 5 tbsps)
        •    1-2 red birds eye chilies finely chopped


    Method

    1. Preheat a pan on high heat until very hot. Add a bit of cooking oil and spread it evenly across the bottom. Let the steak sit in the pan for around a minute to get a nice crust. Flip over the steak and repeat. Reduce heat to medium and cook to your liking. Wrap the meat in aluminum foil and allow resting for about 5 – 10 minutes before thinly slicing across the grain.

    2. In a bowl whisk together fish sauce, lime juice, bird's eye chilies and sugar to taste. Toss in the mint leaves, cilantro, shallots and cherry tomatoes and mix well. Serve the salad mix on top of a bed of spinach and drizzle some of the dressing over.

    NOTES: If you have the access to a grill, this will produce even better results. Cooking time of the steak depend on how thick it is and if you prefer it rare, medium rare or well done. For a less spicy alternative, use fresh red finger length chilies with seeds and central stem removed. Temper the meat by letting it rest in room temperature for 30 minutes before grilling/cooking.



    This great family recipe is thanks to RASA MALAYSIA Recipes at https://rasamalaysia.com/thai-beef-salad-recipe/

    Paprika Pork Sliders with Quince Aïoli & Fennel Slaw

    These mini pork tenderloin buns are a little taste of Spain with smoked paprika and membrillo mayonnaise, served up with a crunchy slaw

    Prep Time

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

    Ingredients

        •    2 ½ tbsps olive oil
        •    5 tbsps mayonnaise
        •    2 tbsps quince paste
        •    3 garlic cloves, crushed
        •    ½ red onion, very finely sliced
        •    12 mini burger buns or rolls, halved
        •    1 fennel bulb, quartered then very finely sliced
        •    400g / 14 oz piece of pork tenderloin trimmed of any sinew
        •    1 tbsp hot smoked paprika (reduce to ½ tbsp if you like it too hot)
        •    3 sweet pickled cucumber, finely chopped, plus 2 tbsps pickle juice

    Method

    1. Heat oven to 200C/180C fan/gas 6. Mix the paprika, 2 of the garlic cloves, 1 1 /2 tbsp oil and some seasoning. Rub all over the pork, then place on a baking tray lined with baking parchment. Pop in the oven for 15 mins, then turn the loin over and roast for a further 12-15 mins until cooked through.
    2. To make the slaw, mix the fennel, onion, pickle and juice, and remaining oil with some seasoning. Can be made a few hours ahead and chilled.
    3. For the aïoli, whizz the quince paste in a food processor with the mayo and remaining garlic. Remove the pork from the oven and leave to rest for 5 mins before slicing. To serve, spread a little aïoli in each roll and pile in the meat and slaw. Serve any extra slaw on the side, if you like



    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/paprika-pork-sliders-quince-aioli-fennel-slaw