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Make it the most delicious Lunar New Year yet

Marion's Kitchen — Mon, 05 Feb 2024 17:11:50 +0000

Make it the most delicious Lunar New Year yet

The dishes to encourage prosperity, health, wealth and happiness this Lunar New Year.

With feasting a big part of the lunar new year celebrations, you’re going to want some seriously delicious Asian recipes up your sleeve. I love how many ingredients and dishes have symbolic meanings, with specific foods eaten to bring luck, wealth and prosperity. Here are some of my recipes for how to celebrate the year of the rabbit…

Lunar New Year recipes

Ring in the Year of the Rabbit at home with these much-loved dishes.

Spring rolls

Spring rolls are packed with cultural meaning. Not only is the golden colour of those deep-fried wrappers meant to represent the colour of gold, but the shape of the rolls represent gold bars themselves! If you’re wanting to encourage wealth this Lunar New Year, you’ll want to rustle up a batch.

Mini Prawn Spring Rolls

Juicy, crunchy and so good dipped into a chilli sauce. Get ready to roll, people!

San Choy Bow Spring Rolls

The combo of your favourite san choy bow filling in crisp-fried spring roll wrappers? Worth celebrating.

Hoisin Duck Spring Rolls

Using ready-cooked roast duck and frozen spring roll wrappers to make these quick and easy party pleasers. Serve with a dipping sauce such as sweet chilli sauce or sweet and sour chilli coriander sauce, or eat them on their own.

Longevity noodles

For Lunar New Year, it’s all about loooooong noodles, or longevity noodles. They are meant to represent a long life and are typically served fried or boiled, together with lots of meat and vegetables. I might not have recipes for longevity noodles as such, but I DO have some pretty epic noodle recipes regardless. Give these a whirl… and ALWAYS serve them uncut!

Spicy Prawn Chow Mein

This stir-fried noodle dish might look deceptively simple, but with a few tips and tricks up your sleeve, it really gets elevated to new heights. Prawns (which represent laughter and happiness, since the Cantonese word for prawns sounds like ‘ha’), bouncy noodles and a delicate hum of spice make this dish a delicious Chinese New Year recipe.

Spicy Sichuan Pepper Chicken Noodles

Sichuan peppercorns are the star of the show when it comes to this easy weeknight stir-fry. They bring high citrusy notes and an almost numbing sensation, but it has to be tried to be believed. Cook this one up and you won’t regret it!

Spicy Pork Hand Pulled Noodles

Now you guys know how much I love noodles, and this one is an absolute favourite. Ready in under 30 minutes, this spicy pork dish pairs perfectly with my homemade hand-pulled noodles, and equally as well with pasta or udon noodles if that’s what you have to hand.

Fish

Fish symbolises prosperity, abundance and luxury, and is a very traditional Lunar New Year food in many countries. It’s most often served whole: the head and tail represent a good beginning for the new year, and a good ending to the last.

Crispy Fish with Sweet & Sour Sauce

If you’re looking for a showstopper dish, this whole fried fish will do you proud – and it’s not as scary as it looks! Boasting crispy skin, tender flesh and a tangy sweet and sour sauce, it will earn you serious kudos in the kitchen. I like to use a white fish, like snapper or seabass.

Barbecued Fish

Time to put an Aussie spin on your Lunar New Year recipes! Grilling a whole fish on your barbecue might seem intimidating, but I’m here to show you it’s actually really straightforward – and really impressive, too!

Sichuan Spicy Fish

OK, so it’s not a WHOLE fish… but the flavour is totally amazing! This is one fish dish that makes you sit up and take note. It’s spicy, tingly and absolutely full of gusto. Definitely one for fans of heat.

Dumplings

Dumplings represent money, especially if they’re purse-shaped. Try these delicious recipes for to mark Lunar New Year.

Northern Chinese Beef Dumplings

It’s no secret I’m a huge dumpling fan, and these beefy parcels of heaven are a pure flavour sensation. I love the hum of the Sichuan pepper in the background, and with a chilli oil kick on top? Epic! If you have time, try making homemade dumpling wrappers – they really do make all the difference come folding time.

Prawn & Chive Potstickers

The perfect ratio of chewy wrapper, crispy base and a sweet prawn, water chestnut and garlic chive filling.

Prawn Dumplings in Red Oil

Sometimes the simple things are the best… like these prawn dumplings, which are classic, elegant and oh-so epic! Speaking of epic, the spicy red oil I’ve paired them with is unbelievably good.

Whole chicken

Having a whole chicken for your Lunar New Year banquet symbolises reunion of the family and togetherness. So try these chicken recipes and get celebrating!

Roast Chicken & Treasure Rice Stuffing

This awesome stuffing can be used for chicken or turkey and is gluten-free. The ‘treasures’ in the stuffing include lap cheong sausage and dried shiitake mushrooms for delicious umami flavour.

Salt & Pepper Roast Chicken

Get a 10/10 roast chicken – I’m talking golden, crispy skin and soft, succulent meat – EVERY TIME with my totally foolproof technique. Thank me later!

Soy Sauce Roast Chicken

Super-simple ingredients take the humble roast chicken to new heights. An absolute standout for your next family sitdown.

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Chicken • Chinese cuisine • Duck & Turkey • Dumplings • Fish • Holiday season • Noodles • Prawns • Seafood

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British Fish and Chips

Toon — Fri, 05 May 2023 08:51:41 +0000

British fish and chips: it’s an institution over there. But what is it that makes the dish such a source of national pride? I set out to create an ultimate recipe, complete with my take on chip shop mushy peas and curry sauce. And yes, I’m well aware many Brits would likely choose one over the other, but I’m me – and I’m wanting all the things. See which side takes your fancy and ditch the other, or copy me and make the whole shebang. Either way, you won’t regret it.

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3 common cooking problems, SOLVED

Marion's Kitchen — Fri, 03 Feb 2023 09:16:03 +0000

3 common cooking problems, SOLVED

And you’ll never guess what’s my secret…

If you’re anything like me, I’m sure you have a laundry list of cooking problems you are desperate to solve. And I have taken my top three cooking problems and found the best (and simplest) solutions – with a little help from my Panasonic Combination Steam and Microwave, obviously!

From puffy, perfect pizza crust and air fryer-style chicken wings that are crispy and so easy to steamed fish with Asian greens that will rival your local Chinese restaurant – and feed the whole family – these are my top problems, solved. You’re welcome.

In collaboration with Panasonic.

Perfect pizza crust

I’m a big fan of pizza, but it can often be a challenge to get that dough that’s light, crispy and with just the right level of puff for the crust. My tips and techniques (plus my BFF appliance) will give you that puffy, charry, chewy pizza base you can usually only get from a wood-fired oven.

First up, you need to make sure your oven and your tray are both HOT, so that you get the base nailed. You also need to ensure you have direct overhead heat for the optimum char and ooziness.

Who knew, but a little shot of steam in the cooking process makes ALL the difference in solving all my pizza dilemmas. I was lucky enough to be using a 3-in-1 cooking appliance that took care of everything in just 10 minutes. The steam function makes for an extra puffy base, grilling on an intense overhead heat got things extra charry, and the microwave setting helps to heat everything through. Nailed it.

Air fryer-style wings

I’m a lover of all things chicken wings, and I’ve finally perfected my very best (and easiest) recipe for crispy, juicy, air fryer-style chicken wings. One of the most common problems in home kitchens is that they can often end up a little anaemic-looking rather than an enticing golden brown, but the days of soft and soggy chicken are finally behind us.

My top secret tip is to lay your wings on a tray with a paper towel and leave to rest in the fridge overnight. This gives your wings a chance to dry out, and dry chicken wings = super crispy skin.

Spray ‘em with a little oil, pop ‘em in the air fryer (or in my case, my microwave with it’s very owb CHICKEN WINGS SETTING!) and when they’re done get ready for the crispiest, juiciest chicken wings of ALL TIME.

A steamed fish dinner – for FOUR – on ONE TRAY

I love, love, love steamed fish and Asian greens, but typical home steamers are just too. darn. small. Enter: the solution. Yes, it’s my handy appliance once again, and I’m shook at the fact I can steam not only four pieces of fish in one go, but can also greens at the same time.

Watch the video to see me in my Test Kitchen solving my cooking problems, and let me know what you think!

We have collaborated with Panasonic to produce this content and may get compensation from content or collect a share of sales from links, if you decide to shop from them. This helps support our content creation. I only partner with companies and products that I’d happily recommend to my audience.

Cooking with miso

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One-Tray Steamed Soy & Ginger Salmon

Marion's Kitchen — Fri, 03 Feb 2023 09:08:55 +0000

Common kitchen problem: not having a steamer large enough to cook a steamed fish and greens dinner. Begone, batches: here’s my solution. In collaboration with Panasonic.

The post One-Tray Steamed Soy & Ginger Salmon appeared first on Marion's Kitchen.

Thai-style Salmon & Herb Salad

Marion's Kitchen — Tue, 20 Dec 2022 01:35:56 +0000

If you’re looking for a side dish to serve at a dinner party, this Thai-style salmon and herb salad is ideal. Tender fish, fresh herbs and a spicy-sour dressing to tie it all together – what’s not to love?

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Air-fryer Prawn Toast

Marion's Kitchen — Fri, 21 Oct 2022 07:56:03 +0000

Air-fryer Prawn Toast

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Air-fryer Prawn Toast

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Place the prawns, fish, makrut lime leaves, coriander, egg white, salt and sugar in the bowl of a food processor. Pulse until a smooth paste forms. Spread the mixture generously onto each slice of bread so that there is an even, 1cm-thick (about ⅜”) spread of paste. Place the sesame seeds onto a plate and lightly press the paste side of the bread into the seeds. Cut each piece into half.

Working in batches, place prawn toasts into the air fryer basket. Spray generously with cooking oil and cook for 10 minutes at 200°C/390°F or until golden and crispy. Serve with sweet chilli sauce.

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10-minute meals • 15-minute meals • 30-minute meals • Chinese cuisine • Comfort food • Eat with your hands • Family favourites • Fish • Holiday season • How-to • Kid-friendly • Make ahead meals • Party food • Picnic • Prawns • Restaurant classics • Seafood • Snacks • Takeaway classics • Weekend meals

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Easy and delicious mostly Asian food.

This site is full of amazingly easy and delicious recipies. With lots of tips and secrets to make you a fabulous cook. Supplement with the videos with Marion and Mama Noi’s delicious recipies and you too can become an expert cook.

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4 ways to spark joy with a can of tuna

Marion's Kitchen — Fri, 19 Aug 2022 04:02:10 +0000

4 ways to spark joy with a can of tuna

The pantry essential, pimped.

The humble tin of tuna: for too long, it’s been relegated to the soggy sandwich, boring baked potato topping or meh-worthy salad. Or, in the case of students everywhere, grab a fork and it’s dinner in a can, no cooking necessary. Well, no more, I say. I’ve got four canned tuna recipes that turn the chicken of the sea into delightful dinners you’ll want on repeat. And there’s no niçoise in sight…

4 canned tuna recipes to have you reaching for the tin opener

Not had a chance to get to the supermarket? Chances are you’ve already got the ingredients you need for these dishes.

Spicy Pantry Pasta with Crispy Egg

A steamy, comforting pile of spicy fusion pasta, brought to life with your favourite pantry staples… and topped with the oozy, crumbed egg of your dreams? Guys, this dish is heaven in a bowl. Get amongst it!

Spicy Thai-style Tuna Salad

This dinner comes together in a crazy-fast 10 minutes… and you’d better believe it’s packed full of flavour, too. Raid your pantry and turn tinned tuna into something truly fabulous: a vibrant salad bursting with Thai goodness.

Spicy Tuna Fried Rice

You know how much I love fried rice recipes. So what if we made it spicy, and made it so there’s no meat prep? You’d better believe it. This canned tuna recipe is one stomach-pleasing bowl of goodness.

Cheesy Miso Tuna Mornay

Unbelievably cheesy and with layers of flavour thanks to the umami-packed miso, this is my kinda pasta bake. You’ll also love my trick for squeezing in some hidden vegies, making it a slightly healthier dinner option. (Emphasis on slightly… this is a cheese-lover’s dream!)

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Comfort food • Fish • Seafood

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Green Curry Crispy Snapper

Marion's Kitchen — Thu, 18 Aug 2022 03:29:26 +0000

Green Curry Crispy Snapper

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Green Curry Crispy Snapper

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Lay the fish on a large tray lined with some paper towel. Score the fish 2 or 3 times. Sprinkle over salt and allow to sit for 5 minutes to draw out excess moisture. Wipe off any excess salt, then rub the curry paste all over the fish, inside and out, making sure you get it into the score marks.

Fill a large deep saucepan or wok to about one-third capacity with the vegetable oil. Heat over high heat. The oil is hot enough at 165°C (325°F) or when a wooden spoon dipped into the oil forms small bubbles.

Add the cornflour to another large tray. Transfer the fish to the floured tray and ensure it gets a lovely even coating all over. Carefully lower the floured fish into the hot oil and fry for 10 minutes or until golden, crispy and cooked through. Remove the fish from the oil and transfer to some paper towel. Allow the excess oil to drain and then place the fish on a serving platter. Serve with fresh herbs, bean shoots and lime wedges.

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30-minute meals • Curry Pastes • Dinner • Dinner Party • Fish • Healthier • How-to • Lunch • Make ahead meals • Seafood • Serves 2 • Thai Green Curry Paste

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Chilli Caramel Salmon Salad

Marion's Kitchen — Thu, 21 Jul 2022 03:35:22 +0000

Chilli Caramel Salmon Salad

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Chilli Caramel Salmon Salad

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For the chilli caramel, place all the ingredients except the lime juice in a saucepan over medium-high heat. Bring to a simmer and then cook for 10-12 minutes or until thick and syrupy. Remove from heat and stir through the lime juice.

Meanwhile, toast the coconut in a dry frying pan over high heat until golden brown. Remove from heat and allow to cool. Set aside until later.

Season each piece of salmon generously with salt. Heat the oil in a frying pan over high heat. When the oil is hot, add the fish and cook 3-4 minutes each side or until golden brown and the flesh flakes easily when tested with a fork. Remove from heat and allow to cool slightly.

When the salmon is cool enough to handle but still warm, break into large chunks and place in a large bowl with the toasted coconut, apple, mint leaves, coriander, eschalot, chilli and ¼ cup of the chilli caramel. Gently toss until just combined. Divide the salad among serving plates and drizzle with a little extra chilli caramel.

Notes:

– Kecap manis is an Indonesian dark sweet soy sauce. It’s available from the Asian aisle of most supermarkets or from an Asian grocer.

– To serve this as a main course, keep the salmon fillets whole and serve them with the salad on the side.

– This recipe makes more chilli caramel than you need. The excess will keep in the fridge for up to 2 weeks. Use it as a dressing or dipping sauce.

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Salmon en Croute with Bacon Plum Jam and Pomme Frites

Marion's Kitchen — Fri, 01 Jul 2022 06:11:57 +0000

Salmon en Croute with Bacon Plum Jam and Pomme Frites

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Salmon en Croute with Bacon Plum Jam and Pomme Frites

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Preheat the microwave using the convection setting at 200°C for 30 minutes.

For the bacon plum jam, place a small saucepan over low-medium heat. Once hot, add the speck and sauté for around 5 minutes to allow the fat to render down and the speck is crispy and golden.

Add in the diced plum, shallot and white sugar, then scrunch up the makrut lime leaf in your hands to release its aroma, before adding that to the pan too. Reduce the heat to low and continue cooking for a further 15 minutes.

Meanwhile, let’s get started on the salmon en croute. Spread the salmon fillets with the curry paste, ensuring they are evenly coated on all sides.

Gently roll out the pastry so it’s half the thickness. Cut a strip of pastry that’s 8cm wider (just over 3”) than the length of a salmon fillet. With a short edge of the strip facing you, put the salmon fillet near the top half of the pastry, leaving a roughly 4cm (1.5”) border at the top and sides. Brush the pastry edges with some of the beaten egg, then fold the bottom half over to cover the fish, trimming off any excess and pressing to seal. Repeat with the other salmon fillet. Transfer to a tray, then pop in the fridge to chill for 20 minutes.

With the remaining pastry, use a lattice roller to create two diamond shape decorations. Chill these immediately for 20 minutes – you want the salmon and the lattice pastry to be nice and cold. Once chilled, brush some egg wash on the top of the salmon parcels, then carefully lower the lattice pastry on top. Trim the excess pastry from the sides and tuck under the salmon parcel. Coat with more egg wash then transfer to the fridge again to chill for a further 20 minutes or until very cold.

In the meantime, for the pomme frites, slice the potatoes into 1cm (about ⅜”) wide long chips. Place them in a large bowl of cold water to wash off any excess starch, then drain and repeat process with clean water. Drain frites and transfer to a dry tea towel.

Fill a wok or frying pan one-third of the way up with the oil and place over a medium heat. Once the oil is warm enough (160°C, wooden spoon bubbles etc), carefully add frites in. Cook for 2 minutes. Remove from oil and transfer to a clean tray lined with some paper towel. Allow to cool for a few minutes before the next cook. Once the oil is back up to frying temperature, add the frites again for a further 1–2 minutes – you’ll notice the colour is changing and there is a light crispiness. Remove from oil and drain on some more clean paper towel. Allow to cool slightly.

Back to the jam. Remove from the heat and stir through the chilli jam. Set aside.

Remove salmon pieces from the fridge and brush with eggwash once more. Transfer to a tray and place in the microwave. Cook on convection mode at 200°C for 20 minutes or until pastry is golden (you can also do this in a regular oven if your microwave doesn’t have a convection setting).

When the salmon is almost ready, reheat the wok of oil again to finish off the pomme frites. For the third and final fry, cook the frites for another 2 minutes or until super crispy and golden. Drain on some clean paper towel and season with salt while warm.

Remove the salmon from the microwave and transfer to a serving plate. Serve with hot pomme frites and bacon plum jam on the side.

Tags:

Bacon • Comfort food • Curry Pastes • Dinner • Dinner Party • Fish • Holiday season • How-to • Lunch • Make ahead meals • Salmon • Seafood • Serves 2 • Thai Red Curry Paste • Weekend meals

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Fish Head Curry

Marion's Kitchen — Tue, 10 May 2022 03:13:07 +0000

Fish Head Curry

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Fish Head Curry

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For the spice paste, place the dried chillies in a small bowl, then pour over enough boiling water to cover well. Stand for 30 minutes, or until softened. Drain well, using your hands to squeeze out excess water. Reserve the chilli soaking liquid. Using scissors, chop the chillies into chunks and add to the bowl of a food processor, followed by the shallots, garlic, ginger and salt. Add 2 tablespoons of the chilli-soaking liquid, then process until a coarse paste forms (use extra liquid to help your blender along if you need to). Spoon out into a small bowl, then add turmeric and mix well to combine. Set aside.

Heat the oil in a large saucepan over medium-high heat. Add the mustard and fenugreek seeds and cook for 1–2 minutes or until the mustard seeds start to pop.

Add the chilli paste and cook, stirring, for 6–7 minutes or until the oil has separated out; the mixture should look a bit curdled and there will be traces of oil on the base of the pan. Add the curry powder, curry leaves and lemongrass, then stir for 1–2 minutes or until fragrant.

Next, in goes 2½ cups water, followed by the palm sugar, salt and tamarind. Stir to combine, then bring to a simmer. , then add the eggplant and fish head . Bring back to the simmer then cover the pan and cook over medium-low heat for 20 minutes, or until the eggplant is tender.

Add the okra and tomatoes and cook for another 10 minutes, or until the vegetables are tender and the fish head is cooked through. Stir in the coconut milk and heat until the curry gravy just starts to simmer, then serve with steamed rice or roti.

Notes:

– It’s worth finding good-quality Malaysian palm sugar (gula melaka) for this recipe as it has a rich, deep flavour that is unmistakable.

Where is fish head curry from?

Fish head curry is believed to have originated in India, a restaurant owner wanted to create something that his Chinese customers would enjoy so he combined the traditional Chinese dish of fish heads, with an Indian curry.

However, this version is from Singapore, combining South Indian cuisine with Chinese cuisine perfectly.

What do you eat with fish head curry?

This Singaporean fish head curry is traditionally served with steamed rice or roti, something that can soak up all the layers of deliciousness that comes with this real deal fish head curry.

How long does it take to cook fish head?

It will take around 40 minutes to cook this Singaporean dish from start to finish, with the fish head taking around 30 minutes to cook simmering at a medium-high heat.

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Braises • Chinese cuisine • Curries • Dinner • Dinner Party • Eat with your hands • Fish • How-to • Indian cuisine • Indonesian cuisine • Lunch • Make ahead meals • Malaysian cuisine • Restaurant classics • Seafood • Weekend meals

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The Singapore recipes that I cook again and again

Marion's Kitchen — Thu, 05 May 2022 23:35:55 +0000

The Singapore recipes that I cook again and again

We’re looking at you, fish head curry.

Singapore is one of my favourite cities to eat in… and I’ve eaten in a LOT of cities! The diversity of the food is something that really appeals to me, as well as how dynamic and ever-changing it is, while still remaining true to its traditional and historical roots. As a special treat, I’ve whipped up a few of the Singaporean cuisine classics for you to try (have you seen my chilli crab challenge yet?), so you can bring a taste of the Lion City home, wherever you are in the world.

My Singapore recipes include two of my favourites: fish head curry, and then a delicate sweet treat for afters: kueh dadar. You might not have heard of or tasted either of them, but trust me when I say you definitely want these iconic items on your radar.

I’m also trying my hand at zi char recipes. Zi char (which means to “cook and fry”) is a homely, comforting style of local dishes that are shared communally between loved ones. It’s something that sums up the culture of Singapore a lot to me – when you head to a hawker centre with your loved ones, you order an array of delicious dishes, and then everyone tucks in and catches up. With that in mind, I’ve put together a zi char banquet menu that is perfect for sharing.

Zi char banquet menu

Singapore Cereal Prawns

Invented in Singapore zi char restaurants, this seafood dish is rather special. Succulent king prawns get a nostalgic coating in and the result is rich, sweet, savoury and crunchy. The cereal used for this dish is called Nestum, which is a much-loved Malaysian brand that has a light, flaky texture. Seek it out at Asian grocers or online.

Sambal Sotong

Sambal sotong, or squid sambal, is a popular Malaysian dish that’s spicy, sweet and delicious, using the chilli-based condiment as its hero. It deserves the freshest squid you can find for the most tender result. It’s a fantastic seafood recipe that’s a great addition to your zi char banquet.

Psst… watch the video here of me making these two dishes. Guaranteed to get you hungry!

Prawn Egg Foo Young

Egg foo young is essentially a flavoured and filled Chinese omelette, smothered in a delicious gravy-like sauce. It’s light, fluffy and comes together very quickly, so is perfect for rustling up when you don’t feel like flexing your cooking muscles too much.

Easy Asian Greens

Restaurant-style Asian greens are so easy to achieve at home and they take next to no time to prepare and cook. Slice any greens you can find in store – bok choy, gai larn (Chinese broccoli), broccolini, choy sum – then stir-fry with garlic and oyster sauce in a wok.

Classic Singaporean dishes

Fish Head Curry

Singapore is rich in culture and history, and fish head curry is a great example of this. Apparently, the dish came about when an Indian immigrant, Mr Gomez, wanted to make a typical South Indian fish curry that also appealed to his Chinese customers, as he knew that fish head was a favourite in the Chinese culture. And so fish head curry was born: a unique blend of cuisines and flavours… and one of my favourite recipes to come out of Singapore!

Kueh Dadah

Kueh Dadar are commonly eaten in Singapore and across Southeast Asia as a popular sweet treat snack or dessert. Kueh (also spelled ‘kuih’) is a broad Malay term meaning a snack, or bite-sized dessert. They can be sweet or savoury and the repertoire of them in Singapore is vast, many associated with the Nonya (or Straits Chinese/Peranakan) communities. Generally kueh can be complicated to make but not these; you just make the simplest filling, cook a thin batter (exactly as you would a crepe), fill, then roll.

These vibrant coloured rolled-up crepes get their colour from pandan leaves, and are filled with a sticky coconut filling that’s sweetened by Malaysian palm sugar.

Prefer your recipes in video form? I’ve got you! Watch below as I tackle the delicious duo, otherwise read on…

I’d love to know what you think of these recipes – tag me on the socials over on Instagram or Facebook and share your thoughts!

We have collaborated with the Singapore Tourism Board to produce this content and may get compensation from content or collect a share of sales from links. This helps support our content creation. I only partner with companies and products that I’d happily recommend to my audience.

Marion’s Kitchen fish recipes | Marion's Kitchen

Make it the most delicious Lunar New Year yet

Make it the most delicious Lunar New Year yet

The dishes to encourage prosperity, health, wealth and happiness this Lunar New Year.

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Fish

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Chicken • Chinese cuisine • Duck & Turkey • Dumplings • Fish • Holiday season • Noodles • Prawns • Seafood

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British Fish and Chips

3 common cooking problems, SOLVED

3 common cooking problems, SOLVED

And you’ll never guess what’s my secret…

Cooking with miso

Popular on Marion's Kitchen

One-Tray Steamed Soy & Ginger Salmon

Thai-style Salmon & Herb Salad

Air-fryer Prawn Toast

Air-fryer Prawn Toast

Air-fryer Prawn Toast

Seafood

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Easy and delicious mostly Asian food.

Popular on Marion's Kitchen

4 ways to spark joy with a can of tuna

4 ways to spark joy with a can of tuna

The pantry essential, pimped.

4 canned tuna recipes to have you reaching for the tin opener

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Popular on Marion's Kitchen

Green Curry Crispy Snapper

Green Curry Crispy Snapper

Green Curry Crispy Snapper

Seafood