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    Recipes — stovetop

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    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/

    How To Cook Duck Breast on the Stovetop

    Duck breast with golden crisp skin and a deeply rich and rosy interior can be better than a steak. I often wonder we don’t cook more of it at home. I admit I often overlook this date-night alternative, but it truly has all the ease of chicken breast and decadence of steak. You won’t need more than a pan and a few simple prep tricks to make a gorgeous duck breast at home that rivals any restaurant prix-fixe entrée.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 2

    Ingredients

        •    1 tbsp kosher salt
        •    1 large Yukon gold potato
        •    2 skin-on White Pekin duck breasts (about 6 ounces each)

    Method

    1. Score the duck breast skin: About an hour before cooking, remove the duck breasts from the refrigerator and their packaging. Use a sharp knife to score the skin: Make 3 to 4 parallel shallow cuts into the skin, but not through it, in one direction, then make 3 to 4 shallow cuts in another direction, making a cross hatch or diamond pattern. Pat the duck breasts dry with paper towels.

    2. Season with salt and rest for 15 minutes: Season the breasts on all sides with salt (you might not use all the salt; that’s fine). Set aside and let rest for 15 minutes. Meanwhile, cut the potato into small 1/2-inch cubes.

    3. Start in a cool pan to render out as much fat as possible: Place the duck breasts skin-side down in a large cast iron skillet and turn the heat to medium. You want to crisp the skin slowly, driving out as much of the fat as possible.

    4. Cook on the first side for 6 to 8 minutes: After 6 to 8 minutes, the pan will have filled with a substantial amount of fat from the skin. The skin should be a very dark golden-brown.

    5. Flip the breasts and cook 3 to 4 minutes, or until they reach 135°F: Flip the breasts and cook for 3 to 4 minutes more. Add the potatoes to the pan right after you flip the breast. Cook until the breasts are plump and register 135°F in the thickest part of the breasts for medium-rare.

    6. Rest the duck for 5 minutes and continue to cook the potatoes until crisp: Remove the duck breasts to a clean plate or cutting board and let rest 5 minutes. Continue cooking the potatoes, stirring regularly, until they are golden-brown on the outside and tender inside, 5 to 7 minutes.

    7. Slice the duck breasts and serve with the potatoes: Slice the duck breasts on the diagonal and serve over the potatoes with any accumulated juices on the resting plate.



    This great family recipe is thanks to The Kitchn Recipes at https://www.thekitchn.com/how-to-cook-duck-breast-254046