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Rendang Chicken

Rendang Chicken

Full Recipe – Rendang Chicken

  • Love Recipe's Rendang Sauce – 1 box
  • Choice of protein (Meat/Seafood) – 1.5kg to 2kg of fresh meat/seafood (in this recipe, we used 10 pieces of chicken thigh)
  • Coconut Milk  400 ml
  • Salt  to taste 


  • Preheat the pan by letting it sit on the burner for about 2 minutes. 
  • Add Love Recipe's Rendang Sauce to the pan and spread it around.
  • Add 400ml of coconut milk and stir to combine the sauce and coconut milk.
  • Spread out the mixture before placing the chicken thigh onto the pan. 
  • Begin stir frying and coat every piece with the sauce mixture.
  • Add salt to taste. 
  • Allow the chicken and sauce to simmer for a while until the meat is well-cooked. 
  • Turn off the burner. Your rendang chicken is now ready for plating and to be served! 

  • Serves: 2-3 

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    Curry Chicken

    Curry Chicken

    Full Recipe – Curry Chicken

    • Market Boy's Meat Curry Powder – 1 packet
    • Chicken – 1.5kg to 2kg 
    • Potatoes (small) – 5
    • Chicken Stock – 120ml
    • Coconut Milk  350 ml
    • Oil – 4 tablespoon
    • Fish Sauce – 1 tablespoon / to taste
    • Brown Sugar – 2 teaspoon / to taste

    For additional enhancement in flavour: 

    • Cinnamon Stick – 1 (optional)
    • Star Anise – 2 pods (optional)
    • Lime leaves – 5 (optional)


  • Mix curry powder with 2 tablespoon of oil to get a paste-like consistency. 
  • Coat the chicken with the paste mixture evenly and allow it to marinate for as long as possible but for at least 30 minutes. 
  • Preheat the pan for at least 2 minutes.
  • Add 2 tablespoon of oil and fry the marinated chicken until golden. 
  • Proceed to add the potatoes, chicken stock, coconut milk. 
  • (Optional) Also add in the cinnamon stick, star anise and lime leaves. 
  • Bring the contents to a gentle simmer and allow it to cook for 1 hour or until desired tenderness and softness of chicken. 
  • Stir in the brown sugar and fish sauce until desired taste. 
  • Serve and enjoy!

  • Serves: 2-3 

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    Creamy Tuscan Salmon


    Full Recipe – Creamy Tuscan Salmon 

    • Olive Oil – 2 tablespoons
    • Salmon Fillets – 4 (4 ounce)
    • Salt – 1 teaspoon
    • Black Pepper – ½ teaspoon
    • Butter – 2 tablespoons
    • Garlic – 6 cloves (smashed and minced)
    • Cherry Tomatoes – 18 ounces
    • Heavy Cream – 1 cup
    • Salt – 1.5 teaspoons for the sauce 
    • Basil – 1 teaspoon 
    • Cayenne Pepper – ¼ teaspoon 
    • Black Pepper – to taste 
    • Parmesan Cheese (shredded) – ½ cup 
    • Spinach – 3 to 4 ounces (chopped)


  • Preheat the pan by letting it sit on the burner for at least 3 minutes. 
  • Add the olive oil to the pan and spread it around. Once it’s nicely spread out, place the salmon fillets on the pan. 
  • Flip the fillets after they are cooked well on one side and repeat until they are fully cooked on both sides. 
  • Remove the salmon and place it separately on a plate. 
  • You can now begin with making the creamy parmesan sauce by frying some garlic in butter, adding the cherry tomatoes in, pouring cream over the top and finally, adding in the spinach and basil to let it wilt in the warm sauce. 
  • After letting the sauce simmer for a while, turn off the burner, and pour it all over the salmon fillets and it’s ready to be served!

  • Serves: 4 

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    Korean Spicy Chicken


    Korean Sticky Chicken 


  • Chicken Thighs or Breast (boneless) – 500 gms
  • Garlic – 1 tablespoon 
  • Ginger – 1 teaspoon 
  • Honey – 3 tablespoons 
  • Ketchup – 2 tablespoons 
  • Soy sauce – 1 tablespoon
  • Brown sugar – 1 tablespoon 
  • Salt and pepper – to taste
  • Sesame seeds – as per requirement 
  • Any neutral oil – 1 tablespoon 
  • Rice vinegar – 1 tablespoon 
  • Sesame Oil – 1 teaspoon 

  • Procedure 

    1. Assemble all the ingredients for the sauce – honey, rice vinegar, soy sauce, sesame oil, any hot sauce, brown sugar, ketchup, garlic, ginger, salt, and pepper. 
    2. Mince up the garlic and set it aside. 
    3. Cut up the chicken into smaller pieces for easier cooking later on and set aside. 
    4. Scrape the peel off of the ginger and grate it up. 
    5. Add the ingredients for the sauce into a bowl and mix them up. Set aside.
    6. Heat oil up in a pan, add half of the chicken, and spread it out in a single layer. Sprinkle salt and pepper over the chicken and cook it until it turns brown on both sides. 
    7. Transfer the now-brown chicken to a plate and repeat the same steps with the remaining half of the chicken. 
    8. Return all the browned chicken to the pan and gently pour the sauce over the chicken. Stir to evenly coat and cook it for a few minutes until the sauce starts to thicken. 
    9. Transfer the chicken to a serving platter or bowl and garnish with sesame seeds. 

    Serves: 2  

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    Broccoli and Shitake Mushroom


    • 1 pound broccoli florets about 2 heads, chopped
    • 4 ounces soba noodles
    • 2 tablespoons butter
    • 1 tablespoon olive oil
    • 8 ounces shiitake mushrooms stemmed and sliced
    • ¼ cup ponzu
    • kosher salt and freshly ground pepper to taste
    • Zest from 1/2 lemon
    • Sesame seeds for garnish


    1. Bring a medium sauce pan of water to a boil. Put the broccoli florets in the boiling water and cook for 30 seconds to 1 minute or until the stems are bright and green. Remove from the water with a slotted spoon or strainer and set aside. Bring the water back to a boil and cook the noodles according to package directions.
    2. Fill bowls with portions of noodles and top with the broccoli and mushrooms. Or, mix the noodles into the pan with the broccoli and mushrooms, stir, and serve together.
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    Thai Basil Pork

    Thai Basil Pork 
  • Minced Pork  – 500 gms
  • Garlic – 1 clove
  • Basil – 1 cups
  • Red Onion –1/2
  • Thai chilli or Serrano pepper – 1/2
  • Chicken Stock – 1 cup
  • Green curry paste – 1 teaspoon
  • Fish Sauce – 1.5 tablespoons 
  • Soy sauce – 1.5 tablespoons 
  • Brown Sugar – 1 tablespoon
  • Canola oil – 1 tablespoon 
  • Procedure 

    1. Heat the oil in the pan over high heat and add in the chopped onion. 
    2. Add in the garlic and let it cook for a minute. 
    3. Toss the pork in and once it’s almost cooked, add the chopped chilli, curry paste, fish sauce, and brown sugar. 
    4. Pour in the chicken stock and cook until the sauce is slightly thickened. 
    5. Throw in some basil and it is ready to be served! 

    Serves: 2 

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    Sautéed Mushrooms with Garlic Butter


    • Shiitake Mushrooms – 500 gms 
    • Salted Butter – 2 tablespoons
    • Fine Sea Salt and Ground Pepper – to taste 
    • Minced Garlic – 1 to 2 cloves 
    • Parsley – Garnish 

    1. Add half the butter to the pan and allow it to melt thoroughly. 
    2. Once it has been evenly spread out, add the shiitake mushrooms to the pan and let the butter coat the mushrooms. 
    3. Add garlic to the pan and spread it around until it turns slightly brown. 
    4. Add salt and pepper according to your preference and add the remaining butter in. 
    5. Let it sauté for awhile and it is ready to be served!

     Serves: 2 

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    Guinness Stout Braised Chicken - Market Boy

    Guinness Stout Braised Chicken

    This is an interesting recipe submitted by our customer. In this recipe, we put a twist to the usual braised meat and added in stout for that extra flavour! For an additional twist, try using pork instead of chicken!


    Cooking Instructions

    1. Fry garlic, ginger slice and dried chilli till fragrant

    2. Add chicken and fry

    3. Add stout and simmer till it thickens

    Contributed by: Florence Chui

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    Hakka Fermented Fried Pork - Market Boy

    Hakka Fermented Fried Pork

    If you are of Hakka descent, you will definitely have tried this amazing dish! Its savoury taste coupled with crispy bite is simply gets you hooked! Personally, I eat this dish without rice and as a snack whenever I feel like indulging :D In this version of the recipe, our contributor used pork belly but you can also try using pork jowl or pork collar! 


    1. Pork Belly / Pork Jowl / Pork Collar
    2. Fermented Beancurd Paste (南乳) 2 1/2 pcs
    3. Salt
    4. Pepper
    5. Chopped garlic

    Preparation Step: 

    1. Marinate meat for at least 3 hours or overnight

    Cooking Instructions:

    1. Coat marinated meat with corn flour for deep frying
    2. Alternatively for a healthier option, try air frying it too!

    Contributed by: Jen Yew

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    Braised Soya Meat - Market Boy

    Braised Soya Meat

    One of the staple dinner dish that my mother cooks, braised soya meat! The soft and tender texture resulted from the braised coupled with a piping hot bowl of rice makes the perfect, heartwarming dinner! 


    • 1 chicken or 1 kg of pork
    • Taupok (depends on how many u want)
    • Eggs (depends on how many u want)
    • 2 pieces of rock sugar (half a finger size each)
    • 2 tablespoons of oil
    • 1 liter of water
    • Aromatics:
      • 1 bay leaf
      • 2 Cardamon 
      • 1 star anise 
      • 1 clove
      • 8 shallots
      • 1 piece of ginger (half a finger size, no need to slice it)
    • Seasoning:
      • 2 tablespoon of light soya sauce
      • 2 tablespoon of dark soya sauce
      • 2 tablespoon of oyster sauce
      • 4 tablespoon of sweet soya sauce or Kecap Manis

    Cooking Instructions

    1. Fry rock sugar till it turns liquid and brown

    2. Add oil and aromatics, and fry till fragrant

    3. Add water and add seasoning. Put on boil for 15 mins

    4. Add meat, taupok and eggs. Put on boil for 30 mins for a small chicken (if pork or larger chicken may need an hour).

    Contributed by: Yi Lin

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    Char Siew (BBQ Pork) - Market Boy

    Char Siew (BBQ Pork)

    A classic dish but with a twist. In this recipe, our contributor used pork jowl, which is a fattier and chewier cut for a better texture :D Additionally, she also tried air-frying it as well as oven roasting it! 


    1. Pork JowlPork Belly/ Pork Armpit/ Pork Fillet 500g
    2. Nan lu, fermented red bean curb 2 pieces
    3. Sugar 200gm
    4. Oyster sauce 3 tbsp
    5. Soya sauce 1 tbsp
    6. Rice wine 1 tbsp
    7. Dark soya sauce 1 tbsp
    8. Honey 1/4 cup

    Preparation Step:

    1. Mix all the sauces well and marinate the pork in it

    Cooking Instruction: (either one)

    1. Oven roast at 180 degree for 15 minutes 
    2. Air Fry 180 degree for 15 minutes

    Contributed by Florence Chui

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    Chong Qing Spicy Chicken (辣子鸡) - Market Boy

    Chong Qing Spicy Chicken (辣子鸡)

    A plate of flavourful and spicy fried chicken that can be eaten on its own or with a bowl of rice! This dish have been increasingly popular in Singapore since the introduction of Sichuan cuisine especially the Mala flavour! 


    1. Boneless Chicken Thigh
    2. Shaoxing Wine
    3. Soya Sauce
    4. Ginger Slice
    5. Garlic Slice
    6. Corn Flour
    7. Peppercorns
    8. Dried Chilli
    9. Sugar
    10. Coriander Leaves
    11. Fried Peanuts

    Preparation Step:

    1. Cut the chicken thigh into bite size pieces
    2. Marinate chicken thigh with shaoxing wine, soya sauce and ginger slice

    Cooking Instruction:

    1. Coat marinate chicken in corn flour and deep fry in hot oil
    2. Heat pan with oil before frying peppercorns till fragrant
    3. Add in dry chilli and continue to fry until fragrant
    4. Add in garlic slice and fry with sugar, shao xing wine and soya sauce
    5. Add in fried chicken and give it a quick stir
    6. Add peanuts to finish it off

    Contributed by Florence Chui

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