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    Recipes — side dish

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    Chargrilled Octopus and Haloumi Salad

    Try this addictive combination of char-grilled octopus and salty haloumi to make a sensational salad.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 6 minutes
        •    Yield: Serves 4


        •    salt and pepper
        •    1/4 tsp chilli flakes
        •    2 tbsps lemon juice
        •    1 tbsp oregano leaves
        •    1/3 cup (80ml) olive oil
        •    lemon wedges, to serve
        •    1.25kg baby octopus, cleaned
        •    3 roma tomatoes, cut into wedges
        •    150g green beans, trimmed and blanched
        •    200g haloumi, drained and cut into 1cm-thick slices


    1. Combine lemon juice, olive oil, chilli flakes, oregano, salt and pepper in a large non-metallic bowl. Add the octopus and toss to coat evenly. Cover and refrigerate for 30 minutes.
    2. Heat a barbecue hot plate to high. Add the octopus and cook for 3-4 minutes, turning regularly until cooked through. (Take care not to overcook octopus or it will toughen.). Remove from heat, cover and keep warm.
    3. Place haloumi on the hot plate and cook for 1-2 minutes each side or until golden and starting to melt.
    4. Combine tomatoes and beans in a large serving plate. Top with haloumi and octopus. Serve immediately with lemon wedges.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/chargrilled-octopus-haloumi-salad/14b3c066-d432-4ce7-9841-bdc84cbbf2ae

    Chargrilled Baby Octopus with Pico De Gallo

    The lightly charred octopus with a side of pico de gallo creates a winning barbecue meal.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4


        •    2 bay leaves
        •    2 tsps caster sugar
        •    1/2 cup (125ml) olive oil
        •    2 garlic cloves, finely chopped
        •    1 tbsp whole black peppercorns
        •    1/4 cup (60ml) white wine vinegar
        •    1kg baby octopus, beaks removed

    For the pico de gallo:

        •    1/4 cup (60ml) olive oil
        •    2 garlic cloves, finely chopped
        •    2 spring onions, finely chopped
        •    2 long green chillies, finely chopped
        •    1/2 bunch coriander leaves chopped
        •    Juice of 1 lime, plus wedges to serve
        •    2 tomatoes, seeds removed, chopped


    1. Fill a large saucepan with water and add bay leaves, peppercorns, vinegar and 1 tbs sea salt. Bring to a boil, then add the octopus and cook for 30 minutes or until tender.
    2. Meanwhile, to make the pico de gallo, combine all ingredients and set aside.
    3. Drain octopus and combine with the oil, garlic and sugar. Season well. Preheat a barbecue or chargrill to high. Cook the octopus, turning, for 4-5 minutes or until charred. Serve with pico de gallo and lime wedges to squeeze over.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/chargrilled-baby-octopus-pico-de-gallo/ca94ed9b-cc53-4e26-b24d-1e26f64e955e?current_section=recipes

    Lemongrass Beef Skewers

    Lemongrass Beef Skewers – amazing and juicy beef skewers grilled to perfection. A must-have for family gathering or parties!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves about 22 skewers


        •    20-22 wooden skewers
        •    1.5 pounds top sirloin steak

    For the marinade:

        •    1/4 tsp salt
        •    3 tbsps sugar
        •    3 tbsps fish sauce
        •    2 tbsps minced garlic
        •    1 1/2 tbsps sesame oil
        •    1/4 cup minced shallot
        •    2 tbsps sweet soy sauce
        •    1/2 tsp freshly ground black pepper
        •    1/3 cup minced fresh lemongrass, white part only

    For the garnish:

        •    1/4 cup slightly sautéed scallion
        •    1/4 cup roasted peanut, crushed


    1. Slice the steak into small thin pieces approximately 3/4" square and 1/4" thick.

    2. Combine all the ingredients for the Marinade. Add the Marinade to the meat and mix well. Marinate for at least 1 hour.

    3. Soak the wooden skewers in water for at least 30 minutes. Insert the meat through the wooden skewers.

    4. Heat up the grill. Grill the meat for at least 2-3 minutes on each side, or until desired tenderness.

    5. Garnish the Lemongrass Beef Skewers with bits of crushed peanuts and sautéed scallion before serving.

    NOTES: To make the sautéed scallion, heat up a non-stick pan with 2 teaspoons cooking oil. When the oil is hot, add in the 1/4 chopped scallions. Add salt to taste. Slightly sautéed for 1 minute.

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

    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


    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


    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


        •    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


    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/