The Best Recipe Of The Months 8

Good food doesn’t have to be complicated! When it comes to dinner, everyone loves delicious meals that are easy to prepare and made with simple ingredients. Whether you’re cooking for your family or looking for fresh inspiration, the right products can make meal preparation faster, easier, and more enjoyable.

This month, we’ve gathered 10 popular dinner recipes featuring products highlighted on this page to help you discover tasty meal ideas for your next family dinner.

Ready to make dinner easier? Explore the recipes, check out the featured products, and click the links to find the ingredients and kitchen essentials you need. Shop your favorites today and start planning your next delicious meal!

Easy Hondashi Egg Drop Soup

Ingredients

* 3 cups water
* 1½ teaspoons Ajinomoto Hondashi
* 1 tablespoon soy sauce
* 1 teaspoon sesame oil
* 2 eggs, lightly beaten
* 1 green onion, sliced
* A little white pepper, optional

Instructions

1. Bring the water to a gentle boil.
2. Add Hondashi and stir until dissolved.
3. Add soy sauce and sesame oil.
4. Slowly pour in the beaten eggs while gently stirring the soup in one direction.
5. Let the eggs cook for about 30 seconds.
6. Add green onions and a little white pepper if you like.
7. Serve hot and enjoy!

Garlic Soy Green Bean Vermicelli

Ingredients

* 200 g green bean vermicelli
* 2 tbsp cooking oil
* 3 cloves garlic, minced
* 1/2 onion, sliced
* 1 cup shredded cabbage
* 1 carrot, julienned
* 200 g ground pork or chicken
* 2 tbsp soy sauce
* 1 tbsp oyster sauce
* 1 tsp sesame oil
* 1/2 tsp sugar
* 1/4 tsp white pepper
* 1/2 cup water or chicken broth
* 2 green onions, chopped
* Chili oil, optional

Instructions

1. Soak the green bean vermicelli in warm water until soft. Drain and cut into shorter pieces if desired.
2. Heat oil in a wok or large frying pan. Sauté the garlic and onion until fragrant.
3. Add the ground pork or chicken and cook until no longer pink.
4. Add cabbage and carrot. Stir-fry for 2–3 minutes.
5. Add soy sauce, oyster sauce, sesame oil, sugar and white pepper. Mix well.
6. Pour in the water or broth, then add the softened vermicelli.
7. Toss gently and cook for 3–5 minutes until the noodles absorb the sauce.
8. Sprinkle with green onions and add chili oil if you like a little spice

Asian Wood Ear Mushroom Stir-Fry

Ingredients

* 1 cup dried wood ear mushrooms
* 1 tbsp cooking oil
* 2 cloves garlic, minced
* 1/2 onion, sliced
* 1 cup sliced bell pepper
* 1 cup broccoli or bok choy
* 2 tbsp soy sauce
* 1 tbsp oyster sauce
* 1 tsp sesame oil
* 1/2 tsp sugar
* 2–3 tbsp water
* Green onions, sliced, for garnish

Instructions

1. Soak the dried wood ear mushrooms in plenty of water until fully rehydrated and tender. Rinse thoroughly and trim away any tough parts. Cut into bite-sized pieces.
2. Heat oil in a wok or large frying pan. Add garlic and onion and stir-fry for about 1 minute.
3. Add the wood ear mushrooms and vegetables. Stir-fry for 3–5 minutes until the vegetables are tender-crisp.
4. Add soy sauce, oyster sauce, sesame oil, sugar, and water. Toss everything together and cook for another 1–2 minutes.
5. Garnish with green onions and serve hot with steamed rice or noodles.

Dumpling Dipping Sauce with Black Vinegar

Ingredients

2 tbsp Chinese black vinegar
1 tbsp soy sauce
1 tsp sesame oil
1 tsp finely sliced ginger
1 tsp chopped green onion
Chili oil (optional)

Instructions
Mix the black vinegar, soy sauce, and sesame oil in a small bowl.
Add ginger and chopped green onion.
Add chili oil if you like a little heat.
Serve with steamed, boiled, or pan-fried dumplings.

Japanese Dried Anchovy Soup (Niboshi Dashi)

Ingredients

15–20 g dried Japanese anchovies (niboshi)
4 cups (1 litre) water
150 g soft or firm tofu, cut into cubes
1–2 tbsp miso paste, to taste
1 tbsp dried wakame seaweed
1 green onion, finely sliced

Instructions

Step 1: Prepare the anchovies
Remove the heads and dark guts if desired for a milder, less bitter broth. This step is optional.

Step 2: Make the broth
Add the anchovies and water to a pot. Bring to a gentle simmer and cook for 8–10 minutes. Skim any foam, then strain out the fish.

Step 3: Add the ingredients
Return the broth to the pot. Add tofu and wakame, then simmer for 2–3 minutes until heated through.

Step 4: Finish and serve
Turn the heat to low. Dissolve the miso paste in a little broth, then stir it back into the pot. Avoid boiling after adding miso. Sprinkle with green onions and serve hot.

Sesame Garlic Noodles

Ingredients

* 2 servings of noodles — ramen, wheat noodles or rice noodles
* 1 tablespoon roasted sesame oil
* 1 tablespoon soy sauce
* 1 teaspoon rice vinegar
* 1 teaspoon honey or sugar
* 1–2 cloves garlic, finely minced
* 1 teaspoon chili oil or chili crisp, optional
* 1 green onion, sliced
* 1 teaspoon sesame seeds
* Cucumber or shredded carrot, optional

Directions

1. Cook the noodles according to the package directions. Drain well.
2. In a small bowl, mix together the roasted sesame oil, soy sauce, rice vinegar, honey, garlic and chili oil.
3. Add the warm noodles to a bowl and pour the sauce over them.
4. Toss everything together until the noodles are nicely coated.
5. Top with green onion and sesame seeds. Add cucumber or shredded carrot if you like a little crunch.
6. Serve warm or chilled.

Easy Malaysian Chicken Curry

Ingredients

* 2 lbs (900 g) chicken thighs or chicken breast, cut into pieces
* 2–3 tbsp Yeo’s Malaysian Curry Powder
* 1 onion, sliced
* 3 cloves garlic, minced
* 1 tbsp fresh ginger, minced
* 2 medium potatoes, peeled and cut into chunks
* 1 can (400 ml) coconut milk
* 1 cup chicken broth or water
* 2 tbsp cooking oil
* 1 tbsp tomato paste
* 1 tsp salt, or to taste
* ½ tsp sugar
* 1 cinnamon stick
* 2–3 curry leaves, optional
* Fresh cilantro for garnish, optional

Directions

1. Prepare the curry paste:
Mix the Yeo’s Malaysian Curry Powder with about 3 tbsp of water to make a thick paste.
2. Sauté the aromatics:
Heat oil in a large pot over medium heat. Add the onion and cook until softened. Add garlic and ginger and cook for another minute.
3. Toast the curry:
Add the curry paste and tomato paste. Stir and cook for 2–3 minutes until fragrant. This step helps bring out the aroma of the spices.
4. Add the chicken:
Add the chicken pieces and stir well, coating them with the curry mixture. Cook for about 5 minutes.
5. Add potatoes and liquid:
Add the potatoes, cinnamon stick and chicken broth. Bring to a gentle boil, then reduce the heat and simmer for about 15 minutes.
6. Add coconut milk:
Pour in the coconut milk and add salt and sugar. Stir well and simmer for another 10–15 minutes, or until the chicken and potatoes are completely cooked and tender.
7. Taste and adjust:
Add more salt or curry powder if desired. For extra heat, add sliced fresh chili or chili flakes.
8. Serve:
Remove the cinnamon stick and garnish with cilantro if desired. Serve hot with steamed jasmine rice, roti, naan or Malaysian-style flatbread.

Hot Aleppo Pepper Garlic Chicken

Ingredients:

* 500 g boneless chicken thighs or chicken breast
* 1–2 tsp hot Aleppo pepper
* 3 cloves garlic, minced
* 2 tbsp olive oil
* 1 tbsp lemon juice
* 1 tsp paprika
* 1 tsp soy sauce
* ½ tsp salt, or to taste
* ¼ tsp black pepper
* Fresh parsley or cilantro for garnish (optional)

Instructions:

1. In a bowl, combine Aleppo pepper, garlic, olive oil, lemon juice, paprika, soy sauce, salt and black pepper.
2. Add the chicken and mix well until every piece is coated with the marinade.
3. Cover and marinate in the refrigerator for at least 30 minutes.
4. Heat a skillet over medium heat. Cook the chicken for about 5–7 minutes on each side, depending on its thickness, until golden brown and fully cooked. The internal temperature should reach 74°C (165°F).
5. Sprinkle with fresh parsley or cilantro and serve hot.

Thai-Style Fish Sauce Chicken

Ingredients:

* 1 lb (450 g) chicken thighs or breast, sliced
* 2 tbsp Healthy Boy Fish Sauce
* 1 tbsp soy sauce
* 1 tbsp lime juice
* 1 tbsp brown sugar
* 2 cloves garlic, minced
* 1 small chili, sliced (optional)
* 1 tbsp cooking oil
* Fresh cilantro or green onions for garnish

Directions:

1. In a bowl, mix fish sauce, soy sauce, lime juice, brown sugar, garlic and chili.
2. Add the chicken and let it marinate for 15–30 minutes.
3. Heat oil in a pan over medium-high heat.
4. Add the chicken and cook until golden brown and fully cooked, about 5–7 minutes, depending on the size of the pieces.
5. Pour in any remaining marinade and cook for another 1–2 minutes until slightly thickened.
6. Garnish with cilantro or green onions.

Easy Mapo Tofu

Ingredients:

* 1 package Wang Ma Po Tofu Sauce
* 1 package soft or medium-firm tofu, cut into cubes
* 250 g ground pork or beef
* 1–2 cloves garlic, minced
* 1 green onion, chopped
* 1 tbsp cooking oil
* ½ cup water

Directions:

1. Heat oil in a pan and cook the ground pork or beef until browned.
2. Add the Wang Ma Po Tofu Sauce and stir together.
3. Add the tofu and ½ cup water. Gently stir so you don’t break the tofu.
4. Simmer for about 5–7 minutes until the sauce thickens and the tofu is heated through.
5. Top with chopped green onions.

Making delicious meals at home can be simple when you have the right ingredients and tools. These 10 dinner recipes are here to inspire you, save you time, and help you bring more variety to your family’s dinner table.

Don't wait to try your next favorite recipe! Browse the featured products on this page, click the links to check prices and availability, and shop for the items that fit your needs. Whether you're restocking your kitchen or trying something new, take a look at our recommended products today and get ready to make your next dinner both easy and delicious!