Posts tagged: recipes with honey

Quick and Easy Honey and Soy Glazed Salmon, Pan Seared

A quick and easy pan seared honey and soy glazed salmon is a perfect dish to complete your night. With just a salmon and a few other ingredients, your dinner will surely be a blast. This recipe takes about 20-25 minutes.


• 2 salmon fish (thick pieces)
• 2 spring onions (chopped, separate whites and greens)
• 1 tbsp vegetable oil
• 3 tbsp light soy sauce
• 3 tbsp honey
• 1 fresh lime (juiced)
• 1/2 cup dry white wine
• 2 tbsp butter
• Salt to taste


Remove the skin of the salmon and pin bone.
Season with salt.

Set a non-stick frying pan over medium to high heat.
Put 1 tbsp vegetable oil and let it heat.
Add salmon.
Sear each side of the salmon until it turns to brown.
Deglaze by pouring 1/2 cup of dry white wine.
At the space on the side of the salmon, add the chopped white part of spring onions, light soy sauce, and honey, then mix.
Reduce to low heat.
Squeeze lime juice.
Continue to sear salmon for about 10 minutes or according to your liking, because salmon can be served medium-rare.
Remove the salmon from the pan and transfer to a plate.
Add butter to the remaining sauce in the pan.
Let it melt, then add green slices of spring onions.
Mix well.
Drizzle on top of the salmon.
Serve with rice.

Quick and Easy Honey and Soy Glazed Salmon, Pan Seared
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How To Make Char Siu – Chinese Barbecued Pork Recipe

Char siu which means “fork roasted” is a popular dish from China. The meat is flavored with a mixture of seasonings and prepared by roasting. There are various of pork cuts being used for this dish. You can use pork’s loin, belly, butt, fat, and neck end.


• 500 grams pork butt (sliced)
• 5 garlic cloves (grated)
• 5 cm ginger (grated)
• 4 tbsp honey
• 2 tbsp red fermented tofu
• 2 tbsp hoisin sauce
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp Shoaxing rice wine
• 1 teaspoon sesame oil
• 1 teaspoon food coloring fluid
• 1 teaspoon five-spice powder


In a mixing bowl, put all seasonings.
Mix until well combined to make a sauce for marinade.

Put the sliced pork inside a plastic or ziplock.
Add 3/4 of the sauce.
Marinate the pork for 6 hours.
Put inside the fridge.

Prepare fire for roasting.
Add pork to skewers.
Let the pork roast next to the fire for 15 minutes.
Roast for another 15 minutes over direct fire.
Glaze with marinate sauce.
In the last 5 minutes of roasting, glaze with the marinate sauce.
Slice pork in bite-sizes parts.
Serve with rice.

How To Make Char Siu - Chinese Barbecued Pork Recipe - Cantonese Roast Pork
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How To Make Char Siu (Chinese BBQ Pork)

Char siu is a popular way of preparing and flavoring a pork barbecue that originated in China. The most common pork cuts used in this recipe are loin, belly, butt, and fat. The tastefulness of this dish comes from the mixture of honey, five-spice powder, hoisin sauce, dark soy sauce, and rose wine.


• 170 grams pork
• 2 tbsp hoisin sauce
• 1 cube red tofu (fermented)
• 1 clove garlic (crushed)
• 1 tbsp water
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 teaspoon rose wine
• 1 teaspoon dark soy sauce
• 1/2 teaspoon five-spice powder
• 1/2 teaspoon sesame oil


Mix five-spice powder, sesame oil, honey, soy sauce, dark soy sauce, hoisin sauce, and rose wine.
Set a pan over low heat.
Put the sauce mixture in the pan.
Let it cook until it thickens.
Add fermented tofy=u and crushed garlic.
Mix all the ingredients until well combined.
Set aside.

Use a to lightly poke the pork.
Put the pork in a zip lock bag.
Add the sauce mixture and rub it all over the pork.
Let it marinate overnight.

Preheat oven to 220 C.
Prepare a baking tray and line with aluminum foil.
Place the marinated pork.
Set aside the excess sauce.
Cover the tray with aluminum foil.
Let it cook inside the oven for 15 minutes.
Remove from the oven, then glaze the pork with the excess sauce.
Increase the heat of the oven to 250 C.
Let it cook for another 15 minutes.
Remove again and glaze with sauce.
Let it cook for another 5-10 minutes.
Cut the pork into thin slices.
Serve and enjoy!

Char Siu (Chinese BBQ Pork)
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