To Prep
Place minced pork into a bowl and mix well with marinade ingredients.
Bring a pot of water to boil and cook cabbage until tender. Drain and chop the cabbage into small pieces. Squeeze out excess water.
Add cabbage and spring onions to minced pork and mix well to create the filling. Divide filling into 12 equal portions.
To prepare the wrapper, sieve flour into a mixing bowl and pour in hot water. Knead to form a soft and smooth dough. Roll the dough into a long log and divide into 12 equal portions. Roll each portion into round balls. Flatten each ball with a rolling pin and place a scoop of filling in the centre. Fold the wrapper into half and seal the edges with a dab of water. Repeat with remaining wrappers and filling.
Heat 1 tbsp oil in a pan and pan-fry dumplings over medium heat until the bottom is golden browned. Pour in water, cover and cook on low heat until all water has been absorbed. Add 2 tsp oil and fry dumplings for 1 min.
Serve with dipping sauce.
Boil
Cantonese Style Beef Congee
To Prep
Mix beef with marinade.
Place rice into a pot and add seasoning mix and water. Stir to mix well. Cook over medium heat to make congee of preferable consistency.
Stir in beef slices and bring the congee to a boil. Ladle beef congee into individual serving bowls. Crack in an egg into each bowl and stir well. Serve with spring onions and Lee Kum Kee XO Sauce.
Spicy Bean Vermicelli Soup
To Cook
In a pot, add Lee Kum Kee Peppercorn Chilli Oil, Lee Kum Kee Chicken Bouillon Powder and water. Bring to a boil and stir until the bouillon powder dissolves.
Add mushrooms, bell peppers, Chinese celery and crab-flavoured sticks. Allow to cook for 1 min. Then, put in bean vermicelli. Heat through and serve hot.
Hot and Spicy Cabbage Rolls with Chinese Mushrooms and Minced Pork
To Cook
Place pork, water chestnuts and Chinese mushrooms in a bowl. Mix well with marinade and set aside for 10 mins.
Boil cabbage until soft then, submerge in cold water. Set aside.
Divide pork mixture into 8 equal portions. Wrap and enclose each portion in a cabbage leaf, then plate. Arrange carrot and lotus root slices in between each cabbage roll.
Prepare a steamer over high heat and steam the cabbage rolls for 15 mins.
In a saucepan, heat up seasoning mix ingredients and stir well. Drizzle the sauce over cabbage rolls and serve immediately.
XO Chinese Chives Dumplings
To Cook
In a bowl, mix minced pork with marinade ingredients. Stir in chives and divide the pork mixture into 20 portions.
Place a portion of pork mixture onto a dumpling wrapper and wrap to seal. Repeat with remaining pork mixture and dumpling wrappers.
Bring a pot of water to boil. Cook dumplings in boiling water for 5 mins or until done. Drain.
To serve, top with diced spring onions and drizzle some sesame oil. Serve.
Braised Pork Belly with Oyster Sauce
To Cook
Tie the pork squares with cotton strings into cross shape. Cook pork, ginger and spring onions in boiling water for 30 mins. Drain and rinse with cold water. Drain again and set aside.
Heat oil in a heavy bottomed pan and sauté pork squares until golden brown. Add seasoning mix ingredients and bring to a boil. Turn to low heat, cover and braise for about 1 hr until the pork is tender.
Carefully remove pork belly squares and cut the strings off. Serve.
Rice Dumplings with Mushroom and Pork
To Cook
Mix pork belly with marinade and leave overnight in fridge. Wash and soak black glutinous rice overnight. Drain. Wash and soak glutinous rice and mung beans separately in water for about 2 hrs. Drain. Mix black glutinous rice and glutinous rice with seasoning mix. Mix mung beans with sesame oil.
Soak dumpling leaves and wrapping straws in water for 2 hrs. Boil for 10 mins before use. Drain.
Use dumpling leaves to form a hollow. Spread a layer of mixed glutinous rice over dumpling leaves. Spread a layer of mung beans on rice. Put 1 heaped tbsp Lee Kum Kee XO Sauce, pork belly, some peanuts, some dried shrimps, 1 salted egg yolk and 1 Chinese mushroom on mung beans as filling. Spread another layer of mung beans and mixed rice to cover the filling. Cover the dumpling with another dumpling leaf. Fold the leaves to form dumpling shape. Wrap the two ends with straw to secure. Repeat the steps to form 10 dumplings altogether.
Put all dumplings in a big pot of boiling water. Ensure all dumplings are immersed in water. Cook for about 2½ hrs until dumplings are cooked. Drain.
Remove dumpling leaves. Serve hot with either sweet soy sauce or sugar.
Boiled Pork with Garlic and Oyster Sauce
To Cook
Boil pork belly until cooked. Cut cucumbers into sections or slice with a slicer. Arrange on a serving plate. Sprinkle half the Chinese parsley on cucumbers. Slice pork belly and arrange on cucumbers.
Combine seasoning mix ingredients in a bowl. Pour over sliced pork belly and sprinkle with remaining Chinese parsley. Serve.
Pork and Egg Flower Soup
To Cook
Mix pork with marinade.
Bring water to a boil. Add pork, tomatoes and onion. Cook for about 10 mins. Add sauce mix to the soup.
Bring the soup to a boil. Turn off the heat and add beaten egg, stirring quickly to form egg flower. Serve hot.
Pork Belly Roast (Siu Yuk)
To Cook
Cook pork belly in boiling water for 5 mins. Remove and set aside.
In a large pot, add seasoning mix ingredients and bring to a boil. Place pork belly in and cook for 45 mins. Take out and drain.
Using a metal skewer or ‘pork skin sticker’ tool, poke holes across the pork belly’s skin without piecing through the fats and meat. Wrap the surrounds of the pork belly with aluminium foil, leaving the skin on top uncovered. Sprinkle and coat the pork skin with a layer of coarse salt.
Bake the pork belly in a preheated oven at the highest temperature using only the top heaters for 25 mins. Remove and discard the salt on top of the pork skin. Scratch out any burnt skin.
Place the pork belly back into the oven and roast until the pork skin starts crackling. The skin should be crispy and golden brown. Remove and leave to cool before chopping into bite-sized pieces.
Fried Fish in Double Deluxe Fruity Sauce
To Cook
Mix fish with marinade and dust with corn starch.
Deep fry fish in hot oil until golden brown and cooked through. Drain and place on a serving plate.
Bring sauce mixture to a boil, stirring to combine well.
Turn off the heat and stir in green grapes, strawberries, and peaches. Pour over fried fish. Serve.
Japanese Salmon Bowl
To Cook
Heat oil in a pan over medium-high heat. Season salmon fillets with salt and pepper. Place salmon skin side down and fry for 2-3 mins, or until skin is crispy. Turn over and cook for 1-2 mins, or until cooked.
In a small bowl, combine Japanese mayonnaise and sriracha.
To assemble, add cooked soba noodles into a bowl. Top with carrot, red cabbage, edamame, salmon, radishes, nori and avocado. Sprinkle with toasted black and white sesame seeds. Drizzle over sriracha mayonnaise and serve.