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    Instant Pot Chicken Cacciatore

    Instant Pot Chicken Cacciatore - an easy pressure cooker meal loaded with tender chicken, tomatoes, bell peppers, kale, carrots and sliced mushrooms. A comforting rustic dish that's perfect for busy weeknights with the best hearty and cozy Italian flavors.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 6


        •    2-3 tbsps olive oil
        •    6 oz tomato paste
        •    1 tsp dried oregano
        •    1/4 tsp dried thyme
        •    1 cup sliced carrots
        •    1/4 tsp dried rosemary
        •    4 cloves garlic, minced
        •    1 cup sliced mushrooms
        •    4 kalamata olives (Optional)
        •    salt and black pepper to taste
        •    1/4 cup diced red bell peppers
        •    1/2 medium white onion, chopped
        •    6 boneless skinless chicken thighs
        •    1/2 cup chopped kale, stems removed
        •    fresh basil leaves for garnish (Optional)
        •    1 28 oz canned diced tomatoes drained
        •    2 tbsps fresh chopped parsley plus more for serving


    1. Season chicken with salt and black pepper. Heat olive oil in the Instant Pot and press the SAUTE button.

    2. Sear the chicken until you get a nice brown caramel coating. You may have to work in batches, depending on the size of your Instant Pot. Transfer the chicken to a plate.

    3. Add the inner pot back to the pressure cooker and add more oil, if needed. Saute the garlic, onion, bell peppers, carrots, mushrooms, diced tomatoes, tomato paste, dried basil, oregano, rosemary, thyme and salt and black pepper to taste. Stir to combine.

      Add the chicken back to the pot. Press CANCEL then cover with lid. Turn the valve to SEALING and press PRESSURE COOK HIGH (OR MANUAL - for older models).

    4. Set the timer to 10 minutes. Once the Instant Pot comes to pressure and cooks for 10 minutes, do a QUICK RELEASE. Open the lid carefully and stir in the olives and kale.

    5. OPTIONAL STEP:If you prefer a thicker stew, witch to SAUTE mode and stir in an arrow root starch slurry (or use xanthan gum for low carb) and cook for about 2-3 minutes until the stew bubbles and thickens up.

    6. Sprinkle with chopped parsley, basil leaves and taste and season with additional salt or black pepper, as needed. Serve hot over zucchini noodles, cauliflower rice, pasta or your favorite sides.

    This great family recipe is thanks to Life-Made-SweeterRecipes at https://lifemadesweeter.com/instant-pot-chicken-cacciatore/

    Pan-Seared Sirloin Steak

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 2


        •    1 tbsp olive oil
        •    kosher salt, to taste
        •    1 tbsp unsalted butter
        •    freshly ground black pepper, to taste
        •    2 sirloin steaks, about 1 inch (approx. 300gm) thick


    1. Pat the steak dry with paper towels. Season both sides with salt and let stand at room temperature, 30 minutes to 1 hour, or refrigerate up to 72 hours. (If refrigerating, bring the steak back to room temperature before cooking by resting for 1 hour.) Pat dry with paper towels and season with more salt and pepper. Press the pepper into the steak to adhere.

    2. In a large skillet, melt the butter with the oil over medium-high heat. When the butter foam subsides, add the steak. Sear until a brown crust forms, about 2 minutes per side. Use strong tongs to press the edge of the steak into the pan, rolling and cooking edges until the fat is rendered. Return steak to pan flat-side down, reduce heat to medium, and cook until desired degree of doneness, about 2–2½ minutes for medium rare. For medium rare, the internal temperature should be 125–130°F, internal color should be an opaque, lighter red, and the texture should be just resilient to the touch—droplets of red juice should rise to the surface of the steak. Cooking time will vary based on steak thickness.

    3. Remove the steak from pan and transfer to a cutting board or plate, tent with foil, and rest for 5–20 minutes. This is a good time to make a simple pan sauce, if desired. Internal temperature will increase about 5°F during resting.

    This great family recipe is thanks to MasterClassRecipes at https://www.masterclass.com/articles/perfect-pan-seared-beef-sirloin-steak-recipe#panseared-sirloin-steak-recipe

    20 Minute Skillet Monterey Chicken

    Got 20 minutes? This 20 Minute Skillet Monterey Chicken is just what you want to make for dinner tonight...trust me! Chicken, barbecue sauce, bacon, and glorious cheese come together in this delightful yet simple dish. Sure to become a regular request at your home!

    Prep Time

        •    Prep time: 32 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    4 slices bacon
        •    1 tomato diced
        •    2 green onions sliced
        •    1/2 cup chicken stock
        •    salt and pepper (Optional)
        •    4 oz Colby jack cheese shredded
        •    4 boneless skinless chicken breasts
        •    4 tbsps barbecue sauce or use your favorite


    1. Fry bacon in a large skillet until crispy.

    2. While bacon is frying, pound chicken breasts to desired thickness. The thinner they are the less cooking time required. Season with salt and pepper if desired.

    3. Remove bacon from skillet with a slotted spoon and drain on a paper-towel lined plate.

    4. Turn heat to medium high and brown chicken on both sides (2 to 3 minutes per side.)

    5. Pour chicken broth over the chicken breasts and cover skillet with a lid. Cook until chicken is done, about 4 to 5 minutes depending on the thickness of the chicken.

    6. Turn off heat and spread barbecue sauce on top of each chicken breast.

    7. Top with two slices of bacon.

    8. Divide cheese evenly among the chicken.

    9. Place under the broiler for 30 seconds to 1 minute - just until cheese is fully melted.

    10. Top with tomato and green onions.

    This great family recipe is thanks to Mom-On-TimeoutRecipes at https://www.momontimeout.com/20-minute-skillet-monterey-chicken/

    Beef Satay

    Beef is marinated overnight with spices, skewed to satay and grilled. Best beef satay recipe with spicy peanut sauce.

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 10


        •    1 red onion, cut into quarters
        •    1 small cucumber, cut into small pieces
        •    16-20 bamboo skewers, soaked in water
        •    2 lbs. beef, sirloin, cut into 1/4 inch thick, 3/4-1 inch cubes
        •    Malaysian rice cakes, cut into bite size pieces (Optional)

    For marinade:

        •    1 tsp salt
        •    4 tbsps oil
        •    4 tbsp sugar
        •    1-2 
    tbsp water
        •    2 tbsps coriander
        •    1 tsp chili powder
        •    3 cloves garlic, peeled
        •    2 tsps turmeric powder
        •    10 shallots, peeled, cut and halved
        •    4 stalks lemongrass, white part only, cut into 1 inch length

    For spicy peanut dipping sauce:

        •    5 tbsp oil
        •    salt, to taste
        •    3/4 cup water
        •    sugar, to taste
        •    3/4 tbsp seedless tamarind pulp, soaked in 3 1/2 tbsp water
        •    3/4 cup roasted peanuts, skin removed and coarsely blended

    For spice paste:

        •    1 tbsp oil
        •    1/2 tsp salt
        •    1 1/2 tbsp sugar
        •    3 shallots, peeled
        •    5-6 tbsp chili powder
        •    3/4 tsp cumin powder
        •    4 cloves garlic, peeled
        •    salt and sugar to taste
        •    3/4 inch galangal, sliced
        •    1 1/2 tbsp coriander powder
        •    3 stalks lemongrass, white part only, cut into 1 inch length


    1. Blend all the ingredients in Marinade into a smooth paste. Heat up some oil in a wok, stir-fry the Marinade until fragrant and the oil slightly separates from it. Transfer out and set aside.
    2. Marinate the beef pieces with the Marinade overnight. Keep in the refrigerator.

    For spicy peanut dipping sauce:

    1. Extract the juice from the tamarind pulp, discard the pulps. Blend the Spice Paste ingredients into a smooth paste. Add some water if needed.
    2. Heat up the oil in a pan, stir-fry the spice paste until fragrant, turn the heat to medium-high and continue cooking until the oil slightly separates.
    3. Add in the tamarind juice, peanuts, water, stir well and bring it to a quick boil. Cover the pan, turn the heat to low and simmer for another 5-10 minutes. Add sugar and salt sugar to taste. Dish out and set aside.

    For making and cooking the beef satay:
     Make the satay skewers with 3-4 pieces of the marinated beef threaded onto each bamboo skewer. Repeat until you use up all the meat. Grill the satay over a charcoal grill or outdoor gas grill until both sides are slightly charred and the meat is cooked through.

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

    Garlic Parmesan Salmon

    Have you made this yet? We love cooking salmon in the oven as one big fillet. It's the easiest way to serve prepare it and serving it a dinner party always looks impressive. Let everyone go in with a fork and get their own portions – community style. This salmon is covered in plenty of garlic and Parmesan for a tried and true favorite and the cook time couldn't be sweeter.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 6


        •    kosher salt
        •    Cooking spray
        •    1 (3 lb.) salmon fillet
        •    4 cloves garlic, minced
        •    1 tbsp extra-virgin olive oil
        •    lemon wedges, for serving
        •    freshly ground black pepper
        •    2 tbsps freshly chopped parsley
        •    1/4 cup finely grated parmesan, plus more for serving


    1. Preheat oven to 400º and line a large baking sheet with aluminum foil and spray with cooking spray. In a small bowl, mix together oil, parsley, Parmesan, and garlic and season with salt and pepper.
    2. Place salmon on prepared baking sheet and brush garlic mixture all over salmon.
    3. Cover with foil and bake until salmon is cooked through, 15 to 20 minutes.
    4. Sprinkle with more Parmesan and serve with lemon wedges.

    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/recipes/a50778/garlic-parmesan-salmon-recipe/