• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Total
    Check Out Continue Shopping

    Recipes — stove top

    Caramelized Salmon

    This caramelized salmon is simple, healthy and completely gorgeous. Just five ingredients and 20 minutes get that browned caramelized crust on the salmon.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4

    Ingredients

        •    olive oil
        •    1/2 cup sugar
        •    16 ounces salmon, cut into 4 filets, with skin
        •    1 few dashes of freshly crushed black pepper
        •    2 1/2 tbsps coarse sea salt, pulsed gently in a food processor

    Method

    1. Combine the sugar, salt, and black pepper in a shallow bowl. Dip each filet into the bowl and coat the entire surface of the salmon with the sugar/salt mixture.

    2. Heat a little bit of olive oil in a large nonstick skillet over medium heat. When the oil is hot, add the salmon, skin side down in the pan, and saute for about 5 minutes. If you’re worried about the burnt sugar in the pan (or if there’s too much oil/liquid) just drain it off or spoon it out of the pan. If there’s a lot of oil splattering, turn the heat down. I would not recommend going higher than medium heat.

    3. Flip each salmon filet (carefully! keep the skin on there because it helps the filets hold together) and saute for another 2-3 minutes. Flip to the side and saute each of the sides for another 2-3 minutes, if the filet is thick enough.

    4. Preheat the broiler to 450 degrees. Sprinkle the top of each salmon filet with a teaspoon or two of additional sugar/salt mixture. Transfer the pan from the stovetop into the oven. Let the salmon broil for 5-10 minutes, checking occasionally to make sure it’s not burning. The sugar in the pan might look burnt but that’s okay as long as the tops of the salmon are looking golden brown. When the salmon is done cooking, remove from the oven and allow to cool for a few minutes (that sugar gets HOT). Gently peel off the skin before eating – it will be very dark because it’s totally caramelized with sugar, and it should come off very easily.



    This great family recipe is thanks to Pinch-of-Yum Recipes at https://pinchofyum.com/caramelized-salmon

    The Best Tandoori Prawns

    The best tandoori prawn with a recipe for an easy marinade that only takes a few minutes. This Indian appetizer is grilled which lends it a smoky flavor.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 2


    Ingredients

    For the marinade:

        •    salt to taste
        •    1 lemon (juice of)
        •    ¼ cup Hung Curd
        •    1 tsp chili powder (red)
        •    ¼ tsp turmeric (powder)
        •    ½ tsp garam masala (powder)
        •    1 tsp coriander (heaping powder)
        •    1 tsp ginger garlic (heaping fresh paste)


    For the prawns:

        •    a pinch of salt
        •    1 lemon (juice of)
        •    2 tbsps butter (melted)
        •    ½ tsp chili flakes (optional)
        •    2 tbsps coriander (chopped)
        •    12 prawns, deveined and cleaned
        •    chat masala and chopped coriander for garnish
        •    1 mango (ripe, peeled and chopped for the mango chutney)


    Method

    1. Add all the ingredients listed under marinade to a bowl, and combine.
    2. Add prawns to the marinade and set aside. I recommend marinating these for at least half an hour and up to two hours for better flavor.
    3. In the meanwhile, to make the mango chutney, blend mangoes, lemon juice and salt in a blender till pureed. Add the chopped coriander and pulse for 5 seconds till you see bright green specks. Sprinkle with chili flakes if using.


    For use oven:

    1. Once the prawns have finished marinating, pre-heat oven to 220 degree celcius.
    2. Skewer the prawns using the equipment provided with your oven, brush them with melted butter and grill for 10-12 minutes. Brush once more at 5 minutes and then right before serving.


    For use stovetop:

    1. Alternatively, if you don’t have an oven, heat a grill pan on the stove. Add some butter to the pan.
    2. Once hot, arrange prawns on the pan so that they don’t overlap and sear on high heat for a minute on either side.
    3. After one minute, reduce the heat to medium and cook for 5 more minutes. Prawns cook pretty quickly so be careful about the cooking time. Brush once more with butter right before serving.


    To serve:
    Sprinkle with chat masala and chopped coriander and serve with the mango chutney.


    NOTES:

        •    The cooking time may change by a minute or two depending on the size of prawns.

        •    If you don’t have a grill pan for the stove top method, use a regular pan but there won’t be any grill marks.

        •    Tandoori Chicken or Prawns are usually red in color due to added food coloring. None of that stuff has been used in this recipe.



    This great family recipe is thanks to My Food Story Recipes at https://myfoodstory.com/the-best-tandoori-prawns-recipe/

    Instant Pot Cilantro Lime Chicken

    This easy Instant Pot Cilantro Lime Chicken recipe cooks up easily in the pressure cooker with simple pantry ingredients. Comes together quickly in a zesty and flavorful cilantro lime marinade perfect for grilling or baking.

    Prep Time

        •    Prep time: 12 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 6


    Ingredients

        •    1/2 tsp cumin
        •    
    Juice of 1 lime
        •    2-3 tbsps ghee
        •    2 tbsps olive oil
        •    zest of half a lime

        •    1/2 tsp garlic powder
        •    1 tsp Italian seasoning
        •    2 tbsps coconut cream
        •    1/2 small onion chopped
        •    sea salt and pepper to taste
        •    1/8 tsp chili powder or to taste
        •    1/3 cup finely chopped cilantro
        •    4 garlic cloves sliced or minced
        •    1/3 cup homemade or low sodium chicken broth
        •    6-8 boneless chicken thighs skinless or with skin*
        •    Chopped fresh parsley and lime slices for garnish if desired


    Method

    1. Season the chicken with salt, pepper, garlic powder, cumin and chili powder.

    To cook in the instant pot:

    1. Press the Sauté function (Normal setting) on the Instant Pot and add the olive oil to the pot. (I use a 6 Quart Instant Pot DUO)

    2. Place chicken in the Instant Pot and cook on each side for 2-3 minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You may have to work in batches depending on the size and amount of chicken you are using). Once browned, remove from Instant Pot and set aside

    3. Melt ghee in Instant Pot and stir in the onions and garlic. Add lime juice to deglaze pan and cook for 1 minute. Add Italian seasoning, lime zest, cilantro and chicken broth.

    4. Place the chicken back into the Instant Pot, lock the lid, and turn the valve to SEALING.

    5. Select the Manual (older models) or Pressure Cook (newer models) button and adjust the timer to 7 minutes.

    6. It will take about 5-10 minutes to come to pressure and start counting down.

    7. When done, release the pressure after 2 minutes, then remove your Instant Pot lid.

    8. Remove chicken from Instant Pot using tongs and set aside on a large serving plate. Stir in coconut cream into the Instant Pot. If you like your sauce thicker - you can thicken with 1/2 teaspoon xanthan gum (OR if not low carb a cornstarch slurry or arrowroot starch slurry by mixing 1/2 teaspoon cornstarch (arrowroot starch) mixed with 1 teaspoon cold water). Press off and turn Instant Pot to SAUTE function. Cook and allow the sauce to bubble and thicken. Turn off and add chicken back to the Instant Pot to coat with sauce. Spoon sauce over chicken and sprinkle with chopped parsley. Serve with your favorite sides and garnish with lime slices, if desired.

    To cook on the stove:

    1. In a medium-sized skillet over medium-high heat add olive and cook for 4-5 on each side, or until chicken reaches 165 degrees. Transfer browned chicken to plate and set aside.

    2. Return pan back to heat and melt ghee. Stir in onion and garlic. Add lime juice to deglaze the pan and cook for 1 minute. Add Italian seasoning, lime zest, cilantro and chicken broth. Stir in coconut cream [If you like your sauce thicker - you can thicken with 1/2 teaspoon xanthan gum (OR if not low carb a cornstarch slurry or arrowroot starch slurry by mixing 1/2 teaspoon cornstarch (arrowroot starch) mixed with 1 teaspoon cold water).

    3. Once the sauce has bubbled and thickened up slightly, add the chicken back into the pan until hot. Spoon sauce over chicken and sprinkle with chopped parsley. Serve with your favorite sides and garnish with lime slices, if desired.

    NOTES: * For chicken breasts: use 3 breasts, sliced horizontally in half. I use ⅓ cup of broth combined with the juice from the lemon in my 6 Quart Instant Pot DUO with no problems or *burning sign - if needed you can increase the amount of liquid if this combination doesn't work for your Instant Pot model.



    This great family recipe is thanks to Life Made Sweeter Recipes at https://lifemadesweeter.com/cilantro-lime-chicken/

    Milk Pork

    Prep Time

        •    Prep and cook time: about 2 hours
        •    Yield: Serves 6

    Ingredients

        •    2 bay leaves
        •    2 tbsps butter
        •    Salt and pepper
        •    4 cup whole milk
        •    1 onion, cut in half
        •    1 carrot, cut in half
        •    2 large rosemary branches
        •    4 to 6 garlic cloves, peeled and cut into slivers
        •    1 boned pork roast, about 3 pounds/1.5 kilograms
        •   
    A generous handful chopped fresh chives and/or parsley, for garnish

    Method

    1. Make small slits all over the meat with a sharp knife, inserting a sliver of garlic into each as you go. (If you can do this several hours or the night before cooking, all the better.) Rub the meat all over with salt and pepper. Heat the oven to 325ºF/160ºC.
    2. Melt the butter in a deep, lidded casserole (cocotte), and brown the meat well on all sides. Add the onion, carrot, and herbs to the pot. Pour over the milk, and bring to a simmer on the stovetop. Cover the dish and transfer to the oven until tender, about 2 hours, turning the meat at least once.
    3. Remove the meat from the pot and wrap in foil to keep warm. Remove the herbs, carrot, and onion and discard. The cooking juices will be curdled – ugly – but this is how they’re meant to be. Boil them down to about a cup/250 ml and purée with an immersion blender. Taste and adjust the seasonings.
    4. Carve the meat and arrange in a serving dish. Pour over the sauce, sprinkle with the chives and/or parsley. Serve.



    This great family recipe is thanks to Food Network Recipes at https://www.foodnetwork.ca/recipe/milk-pork/9134/

    Chicken Adobo

    Chicken Adobo is probably one of the most well-known Filipino dishes, and rightfully so. Meat is simmered in a rich broth of stock with soy sauce and vinegar for a tangy and salty braise.

    Prep Time

        •    Prep time: 25 minutes, plus overnight brining
        •    Cook time: 1 hour and 45 minutes
        •    Yield: Serves 4-6


    Ingredients

    For the Brine:

        •    1 cup kosher salt
        •    1 cup light brown sugar
        •    16 cups cold water, divided
        •    ½ cup calamansi juice, or lime juice


    For the Adobo:

        •    2 bay leaves
        •    ½ cup soy sauce
        •    ¼ cup vegetable oil
        •    12 cups chicken stock
        •    ¼ cup all-purpose flour
        •    16 garlic cloves, peeled
        •    ¾ cup Datu Puti vinegar
        •    Steamed rice, for serving
        •    1 stick unsalted butter, softened
        •    6 chicken legs, thighs and drumsticks separated


    Method

    1. Make the brine: In a large pot, heat 4 cups of the water with the salt, brown sugar and calamansi juice over high heat. Cook until the salt and sugar have dissolved, 1 to 2 minutes, then remove from the heat and add the remaining 12 cups of cold water to cool the brine.

    2. Make the adobo: Place the chicken thighs and drumsticks in the cooled brine. Cover with a lid or plastic wrap and refrigerate overnight.

    3. The next day, remove the chicken from the brine and pat dry. Discard the brine, clean the pot and return it to the stovetop. Add the oil and heat over medium-high heat. Working in batches, sear the chicken, turning as needed, until golden brown, 5 to 7 minutes per batch, then transfer to a plate.

    4. Once all the chicken is seared, add the garlic and cook until lightly golden, 1 to 2 minutes. Slowly add in the chicken stock, using a wooden spoon to scrape off any of the fond on the bottom of the pan. Add the seared chicken with the vinegar, soy sauce and bay leaves, then bring to a simmer.

    5. Cook, uncovered, until the stock has reduced slightly and the chicken is fall-off-the-bone tender, 1½ hours. Transfer the chicken to a large bowl and discard the bay leaves.

    6. In a small bowl, combine the flour and butter. Using your hands, mix together until a thick paste forms. Working with a tablespoon at a time, whisk the flour mixture into the simmering liquid until it is incorporated, adding body to the broth. Ladle the broth over the chicken, then serve with rice.



    This great family recipe is thanks to Tasting Table Recipes at https://www.tastingtable.com/cook/recipes/chicken-adobo-recipe-filipino