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    Prawn and Papaya Lettuce Wraps

    These lettuce wraps are fresh and light, perfect for a summer starter.

    Prep Time

        •    Prep and cook time: 20 minutes
        •    Yield: Serves 4


        •    juice of 1 lime
        •    2 tsps fish sauce
        •    2 tsps palm sugar
        •    1 tbsp vegetable oil
        •    1 tbsp sweet chilli sauce
        •    4 inner leaves of butter lettuce
        •    1 tbsp chopped coriander leaves
        •    4 spring onions, sliced on the diagonal
        •    1 small red chilli, seeded, finely chopped
        •    400g cooked peeled prawns, cut into bite sized pieces
        •    1 small red papaya, peeled, seeds removed, cut into bite sized pieces

    Mix chilli, sweet chilli sauce, fish sauce, oil, lime juice and sugar, and whisk gently to combine. Place in a bowl with prawns, papaya, coriander and spring onion (reserving some spring onion for garnish). Place a lettuce leaf on each serving plate, fill with mixture and garnish with reserved spring onion.

    This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/prawn-papaya-lettuce-wraps/3aac0462-c8bb-46be-a5e8-3b1ce4f9a3e3?

    Calamari, Tomato and Basil Pilaf

    This tasty pilaf with calamari and grape tomatoes is complete meal in one bowl.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    2 tbsps olive oil
        •    1 1/2 cups Basmati rice
        •    200g grape tomatoes, halved
        •    1/3 cup shredded fresh basil leaves
        •    2 1/2 cups Massel vegetable liquid stock
        •    1 leek, trimmed, halved, washed, thinly sliced
        •    800g small calamari hoods, cleaned, cut into strips


    1. Heat half the oil in a large saucepan over medium heat. Add leek. Cook, stirring, for 3 to 4 minutes or until softened. Add rice. Stir to coat. Add stock. Bring to the boil. Reduce heat to low. Cover with lid. Cook for 10 minutes or until liquid is absorbed.
    2. Meanwhile, heat remaining oil in a large non-stick frying pan over medium heat. Cook calamari for 2 to 3 minutes or until just cooked through. Transfer to a large bowl. Add tomato to pan. Cook, stirring, for 2 minutes or until softened.
    3. Add tomato, basil and rice mixture to calamari. Stir to combine. Season with salt and pepper. Serve.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/calamari-tomato-basil-pilaf/ec151468-7c58-432d-ad74-05c57aa80fba

    Vietnamese-Style Pork Sausage and Salad Rolls

    Try this sweet and spicy Vietnamese twist on the classic hot dog.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 15 minutes
        •    Yield: Serves 6


        •    2 tsps fish sauce
        •    1/4 cup lime juice
        •    6 long crusty rolls
        •    500g thick pork sausages
        •    1/4 cup sweet chilli sauce
        •    1 small carrot, coarsely grated
        •    2 cups shredded iceberg lettuce
        •    1/2 cup small fresh coriander sprigs
        •    1 Lebanese cucumber, halved, seeded, thinly sliced


    1. Combine sweet chilli sauce, fish sauce and lime juice in a bowl.
    2. Heat a large non-stick frying pan over medium heat. Add sausages. Cook, turning, for 12 to 15 minutes or until browned all over and cooked through. Transfer to a board. Slice diagonally. Add sausage to sauce mixture in bowl, turning to coat. Set aside for 5 minutes to allow flavours to develop.
    3. Cut a slit in each roll, being careful not to cut the whole way through. Divide lettuce between rolls. Top with sausage mixture, carrot and cucumber. Drizzle with remaining sauce mixture. Sprinkle with coriander. Serve.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/vietnamese-style-pork-sausage-salad-rolls/f5f16204-bdee-437c-9e8b-d15f62adba9b

    20 Minute Sesame Chicken with Broccoli

    This easy 20 Minute Sesame Chicken with Broccoli is going to quickly become your favorite go-to easy dinner! Serve over white or brown rice for a perfect meal!

    Prep Time

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


        •    1/4 cup water
        •    1 tbsp cornstarch
        •    2 tbsps rice vinegar
        •    1 tbsp grated ginger
        •    2 tbsps vegetable oil
        •    2 tbsps oyster sauce
        •    3 cloves garlic minced
        •    1 tsp toasted sesame oil
        •    3 green onions thinly sliced
        •    2 tbsps low sodium soy sauce
        •    1 bunch broccoli cut into florets
        •    Serve with cooked white or brown rice
        •    1 lb boneless skinless chicken thighs, cut into strips


    1. In a medium bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, oyster sauce, and cornstarch. Set aside.

    2. Add oil to a large wok or skillet over high heat.

    3. Add chicken and cook until golden brown, about 8 to 10 minutes.

    4. Add broccoli, green onions, ginger, and garlic and cook for another 3 minutes stirring frequently.

    5. Pour sesame oil mixture over the top and stir.

    6. Add water and stir until mixture has thickened, about one minute.

    7. Serve over rice.

    This great family recipe is thanks to Mom On Timeout Recipes at https://www.momontimeout.com/20-minute-sesame-chicken-with-broccoli-recipe/

    Rosemary Skewered Huon Salmon with Fennel, Beans and Flat Bread

    These simple skewers make a great snack or tasty lunch. They’re also a great way to get kids to try salmon!

    Prep Time

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


        •    1 orange (sliced)
        •    4 radish (sliced thin)
        •    Salt and pepper to taste
        •    1 fennel bulb (sliced thin)
        •    2 tbsps white wine vinegar
        •    4 tbsps extra virgin olive oil
        •    2 tbsps extra virgin olive oil
        •    4 x 15cm long rosemary stems
        •    1 red capsicum (cut into squares)
        •    1 cup green beans (split and blanched)
        •    2 small Lebanese flatbreads (halved and grilled)
        •    4 x 150g fresh Huon Salmon portions (cut into cubes)


    1. Remove the leaves from the rosemary stems, but leaving the top three centimetres intact. Thread the salmon cubes and capsicum squares onto the rosemary skewers. Season well then grill in a heated pan until golden, leaving the salmon glossy and moist in the centre.
    2. Combine together the sliced fennel, beans, orange and thin radish slices. Drizzle with the olive oil, vinegar and seasoning.
    3. Grill the flat bread in a pan and place onto four plates. Top with the salmon skewers and arrange the salad to the side.

    This great family recipe is thanks to Huon Aqua Recipes at https://www.huonaqua.com.au/recipes/rosemary-skewered-huon-salmon-fennel-beans-flat-bread/