1. Prep the Sausages: Slice the Kyushoku Japanese sausages into bite-sized pieces.
2. Sauté: Heat vegetable oil in a pan over medium heat. Add sliced onions and bell peppers, and sauté until they start to soften, about 3-4 minutes.
3. Add Sausages: Add the sliced sausages to the pan along with minced garlic. Cook, stirring occasionally, until the sausages are lightly browned and cooked through, about 5-6 minutes.
4. Season: Pour soy sauce and oyster sauce over the sausages and vegetables. Stir well to coat everything evenly. Cook for another 1-2 minutes to allow the flavors to meld.
5. Finish: Drizzle sesame oil over the stir fry and give it a final toss to incorporate. Remove from heat.
6. Serve: Transfer the Kyushoku Japanese Sausages Stir Fry to a serving dish. Garnish with sliced green onions if desired. Serve hot with steamed rice or noodles.
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Marinated Steak
1. Prepare the Marinade:
2. Marinate the Steak:
3. Bring to Room Temperature:
4. Cook the Steak:
5. Rest and Slice:
6. Garnish and Serve:
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🥩 Ingredients:
• 1 rack of lamb (about 8 ribs)
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 cup breadcrumbs (preferably panko)
• Salt and black pepper to taste
🥩 Instructions:
🔹Preheat the Oven:
Preheat your oven to 400°F (200°C).
Prepare the Lamb:
Trim any excess fat from the lamb rack.
Season the lamb rack with salt and black pepper.
🔹Sear the Lamb:
Heat an ovenproof skillet over high heat. Add a bit of oil to the skillet.
Sear the lamb rack, fat side down, for about 2-3 minutes until it turns golden brown. Sear the other sides for about 1 minute each.
🔹Apply Mustard:
Remove the lamb from the skillet and let it cool slightly.
Brush the fat side of the lamb rack with Dijon mustard.
🔹Prepare the Herb Crust:
In a mixing bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, and breadcrumbs. Mix until it forms a paste.
🔹Coat the Lamb:
Press the herb and breadcrumb mixture onto the mustard-coated side of the lamb rack, creating a generous crust.
🔹Roast in the Oven:
Place the lamb rack back into the skillet, crust-side up.
Roast in the preheated oven for about 15-20 minutes for medium-rare, or longer if you prefer it more well-done. Use a meat thermometer to check for doneness; for medium-rare, the internal temperature should be around 135-140°F (57-60°C).
🔹Rest and Slice:
Remove the lamb from the oven and let it rest for about 5-10 minutes before slicing.
Slice the rack into individual chops and serve.
This Herb-Crusted Rack of Lamb is a showstopper for special occasions. It's best served with a side of roasted vegetables, mashed potatoes, or a flavorful sauce.
Enjoy your homemade gourmet meal!
]]>1. Prepare the Salmon: Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
2. Heat the Pan: Heat a large, heavy-bottomed skillet or frying pan over medium-high heat. Add the olive oil and let it heat for a minute or two until it shimmers.
3. Sear the Salmon: Place the salmon fillets in the hot skillet, skin-side down. Allow them to cook without moving for about 4-5 minutes, or until the skin becomes crispy and golden brown.
4. Flip and Cook: Gently flip the salmon fillets using a spatula. Cook for an additional 3-4 minutes on the other side, or until the salmon is cooked to your desired level of doneness. Salmon is done when it easily flakes with a fork and is opaque in the center. The internal temperature should be around 145°F (63°C).
5. Add the Flavors: In the last minute of cooking, add the minced garlic to the pan and cook for about 30 seconds until fragrant. Stir in the lemon zest, lemon juice, and chopped fresh herbs (parsley, dill, chives). Toss the herbs and lemon mixture over the salmon fillets.
6. Serve: Remove the pan from the heat. Plate the salmon fillets, spooning the lemon and herb mixture from the pan over the top. Garnish with lemon wedges.
7. Enjoy: Serve your pan-seared salmon immediately. It pairs wonderfully with a side of steamed vegetables, a fresh salad, or some couscous.
This dish is not only delicious but also quick and easy to prepare, making it perfect for a weeknight dinner or a special occasion. Enjoy your homemade pan-seared salmon with lemon and herbs!
]]>1. Pat the ribeye steak dry with paper towels and season generously with salt and black pepper.
2. In a hot skillet, add a drizzle of olive oil and sear the ribeye for about 4-5 minutes on each side until a delicious crust forms. Adjust the cooking time based on your desired doneness.
3. Remove the ribeye from the skillet and let it rest on a plate while you prepare the garlic butter.
4. In the same skillet, melt a generous knob of butter and sauté minced garlic until fragrant.
5. Pour the garlic butter over the ribeye, coating it with all that garlicky goodness.
6. Optional: Garnish with fresh thyme or rosemary for a burst of herbaceous flavor. Serve with your favorite sides and indulge in a steak experience like no other!
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1. Heat an outdoor grill to high heat, about 500 degrees Fahrenheit.
2. Prepare your chops by rubbing both sides with olive oil.
3. In a small bowl, stir together paprika, salt, and pepper. Sprinkle the mixture on each side of the pork chops and rub it in.
4. Grill the chop by searing each side for 2 minutes over the high heat. Remove the chops to an upper rack or to a spot with indirect heat to finish cooking.
5. Reduce the burners to medium, close the lid, and cook for about another 15 minutes more. Actual cooking time will depend on the heat of your grill and the thickness of your pork chop. Pork needs to be cooked to an internal temperature of 145 degrees Fahrenheit.
6. Let rest 5 to 10 minutes before serving.
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1. Prep Fish: Using a really sharp knife, cut the salmon into thin slices (sashimi style, about ¼ inch thick or your preference). Slices should be a rectangular shape.
2. Prep Sauce: Mix soy sauce, sesame oil and ponzu sauce for a delicious sauce.
3. Serve: Lay the sashimi slices on a plate and top each slice with a slice of jalapeño (optional). Pour over the sauce, enjoy right away!
Enjoy!
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Pan-seared Halibut
1. Preheat a skillet with butter over medium-high heat.
2. Season halibut generously on all sides with garlic parsley salt. Gently add the fillets to the skillet. Disperse slices of lemon thorughout the skillet. Cook for 3-4 minutes until a crust forms. Flip the fish over, reduce the heat to medium, and contine cooking for an additional 2-3 minutes.
3. Lightly sprinkle the halibut with lemon juice and herbs (basil, parsley, and dill work great). Serve right away.
Easy. Personal. Effortlessly Delicious.
]]>Simple Beef Sukiyaki
1. Heat a medium cast-iron pan over high heat and grease with sesame oil. Heat pan for 2-3 minutes, until very hot.
2. Blot steak dry with paper towel. Add steak to pan and sear for 5-6 minutes or until beef is lightly browned, tossing occasionally with tongs.
3. Reduce heat to low. Stir in sukiyaki sauce and green onion. Continue to cook 2 minutes longer.
4. Serve steak hot over rice and garnish with sesame seeds.
]]>Breaded Tempura Recipe
1. Preheat oven to 410°F (210°C). Lightly spray an oven tray with cooking oil spray; set aside.
2. Whisk the egg in a small shallow bowl. Add in the flour, beer, garlic powder, salt and water. Whisk slowly until all the ingredients come together; then beat until the batter is smooth. Pat dry each prawn/shrimp until they are completely dry.
3. Holding the shrimp/prawns by the tail; dip one shrimp/prawn at a time into the batter to evenly coat; gently shake off any excess; then evenly coat them in the breadcrumbs. Place them onto the oven tray in a single layer.
4. Bake for 10 minutes on one side; flip them and bake for a further 8-10 minutes, or until cooked through (depending on the heat in your oven).
ENJOY!
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Salmon Honey Glazed
1. Pat dry salmon fillet and rub with salt, pepper, and cayenne powder
2. Melt some butter in a pan til brown. Olive oil is also an option.
3. Add some chopped garlic
4. Pan fry salmon 1minute per side
5. Add in mixture of honey, water, lemon juice, salt together. Reduce sauce until sticky.
ENJOY!
🛒 Order Now! Check out our complete menu at bit.ly/PMMNLMENU 📨
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Open for resellers.
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Boracay Chori Burger
1. Heat oil in a large frying pan. Fry patties in batches for 4 to 5 min. per side. Transfer to a plate.
2. Spread mayonnaise on the insides of each burger bun half. Place a lettuce leaf and 2 tomato slices on a bottom half. Top with a chorizo patty then with 1 tablespoon atchara and 1 fried egg. Cover with a top bun half.
Repeat to make a total of 6 burgers.
]]>🐑 Easy and Simple Recipe Pan Seared Lamb Chops 🐑
1. Let the lamb chops sit at room temperature for 20 minutes. Pat dry and season the lamb chops with salt and pepper on all sides.
2. Heat a large cast iron skillet or other heavy pan on medium-high heat until very hot. Add the olive oil and heat for a minute, then carefully place the lamb chops in the pan, leaving a little space between them.
3. Cook for 3-4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear.
4. Reduce the heat to medium-low and add the butter, garlic, rosemary and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 125 degrees F for medium-rare. See notes for additional information about cooking temperatures and degrees of doneness.
5. Remove from the lamb chops from the heat, cover with a piece of foil, then let the meat rest for 10 minutes before serving.
ENJOY!
]]>1. Heat an outdoor grill to highest heat. Preheat oven to 375 degrees.
2. Season steaks generously with salt and pepper. Use approximately 1 teaspoon of salt and pepper per pound of steak. Get the top, bottom, and all the sides. Use a generous amount of salt as this is a thick steak.
3. Sear the steak for 3 to 4 minutes on each side, letting the flames lick up the sides. You'll know the steak is ready to flip when it releases easily from the grill.
4. Transfer the steak to a baking sheet . Bake in the preheated oven until the steak reaches an internal temperature of 130 degrees. This will take about 30 minutes, but use a meat thermometer for 100% accuracy.
5. Let rest 5-10 minutes. Spoon 1-2 tablespoons of compound butter onto the steak. Slice as serve.
Compound Butter
In a bowl, combine butter, garlic, parsley, rosemary, salt, pepper and Worcestershire sauce. Mix until well blended.
ENJOY!
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1. Season salmon fillets with salt and pepper. Pour flour in a bowl and dredge salmon, shaking off the excess.
2. Heat oil in a skillet over medium heat and cook salmon fillets until browned on both sides, about 3 minutes per side. Transfer to a plate and keep warm.
3. Pour wine into the skillet and scrape browned bits from the bottom. Add garlic and cook until garlic is fragrant and slightly brown and liquid is reduced by half, about 1 minute. Add chicken broth, lemon juice, and capers. Bring to a boil while stirring. Stir in butter until melted. Return salmon fillets to skillet and spoon sauce over them.
4. Cook, turning fillets once, until salmon is cooked through and flakes easily with a fork, about 4 minutes. Serve salmon with sauce poured over it and garnish with lemon slices.
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1. Preheat your oven to 400 degrees.
2. Pat the scallops dry with a paper towel and remove the tough side-muscle.
3. Place scallops in a single layer in the prepared baking dish.
4. Mix the breadcrumbs, Parmesan cheese, spices, butter and olive oil.
5. Top the scallops with the mixture
6. Put them in the oven and bake until the scallops are opaque (about 15 minutes).
7. Broil the scallops for a minute or two if the topping isn’t browned.
Baked Scallops Variations:
Lemon juice: drizzle the juice from a freshly squeezed lemon over the top of the scallops for some extra zesty flavor.
White wine: add a little bit of white wine to the bottom of the pan. the scallops will absorb the flavor as they cook.
Au Gratin: closely layer scallops together in a baking dish and then cover them in a thick layer of your choice of cheese, casserole style. Once you bake them, the cheese will add a yummy savory flavor.
Bay scallops: bay scallops are a smaller variety of shellfish but are equally as tasty. If the bay variety are all that you have available, don’t worry! You can still make this great tasting scallop recipe as an entree or as a tasty appetizer.
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1. Pat dry sea-bass
2. Rub salt and pepper
3. Sear 4 minutes per side in olive oil, medium heat in a separate pan melt butter + add garlic and butter garlic mixture as sauce once cooked.
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1. If the hamachi kama is frozen, thaw it beforehand by placing the fish, still in its vacuum-sealed package, in a bowl under a thin stream of cold running water for 20 minutes.
2. Place the hamachi kama on the foil, skin side down. Sprinkle the salt over the fish.
3. Broil on Medium (500ºF/260°C) for 8-10 minutes until the surface is blistered and browned a bit.
4. Squeeze the lemon over the fish and dip the hamachi kama lightly in the ponzu sauce.
Enjoy!
]]>How to enjoy your Salmon Loin Sashimi 🐟
1. Thaw naturally in the refrigerator or If in a rush, thaw in room temp. with a fan blowing at it.
2. Prepare wasabi + Kikkoman soy sauce for dipping.
*Store frozen for up to 1-3 months and enjoy sashimi on demand.
Enjoy your Saikoro Wagyu Cubes in 3 easy steps!
]]>Enjoy your Saikoro Wagyu Cubes in 3 easy steps! 😋
Fans all over the metro have been loving our Japanese pork sausages. Here’s our take on how to cook this fan-favorite Arabiki Japanese Pork Sausages!
Enjoy it in two simple ways:
A: Defrost ➡️ Cook in oil
or
B: Briefly boil in water