To Prep
In a pestle and mortar, lightly pound the garlic and chillies. Add the sugar, lime juice and fish sauce, pound again until well combined. Set aside.
Remove the husks off the corns and cut the kernels off the cobs.
In a large salad bowl, add tomatoes, corn kernels and salted egg. Pour dressing over the vegetables and toss them in the dressing. Check the salt, spice and sugar levels and adjust to suit your taste. Serve as an appetizer.
Vegetables
Vegan Tempura Sushi Burger
To Cook
Add sauce ingredients into a bowl and mix together until fully combined. Heat over medium-low heat, stirring to avoid burning. Take off heat when sauce is reduced by half. Set aside to cool.
Add sushi seasoning to cooked brown rice, mix and sit for 15 mins.
Add vegetables into a large mixing bowl. Add in ½ cup flour and salt, and toss until coated thoroughly.
In a separate bowl, prepare the tempura batter by incorporating the remaining plain flour, potato starch and ice water. Then add the batter with vegetable mix, tossing to combine.
Heat the vegetable oil in a wok. Spooning bits of the vegetable batter into the oil, using a chopstick to shape it into a round form.
Remove from oil when golden and place on wire rack or drain on paper towel.
To shape sushi buns, spoon 2-3 tbsp of sushi rice into an egg ring and press to mold into shape. Place sushi buns on heated pan to sear the surface.
Assemble the burger by adding wasabi, pickled ginger, cucumber and desired amount of sauce before topping off black sesame seeds on top of sushi bun.
Pork and Kimchi Stir Fry
To Cook
Combine the sake, oyster sauce, gochujang, sesame oil and mirin together.
Heat up a pan and add some vegetable oil. Add some garlic and fry until the aromas are released.
Add the sliced pork and stir, ensuring that the slices are separate.
When the pork is cooked thoroughly, add the kimchi. Stir-fry for approximately 1-2 mins.
Push the pork and kimchi to one side of the pan and cook the sauce mixture from earlier on the other side of the pan. When the sauce sizzles, combine it with the pork and kimchi.
Add in the green onions before turning off the heat. Coat everything well in the sauce. Remove the pan from heat.
Spring Onion Kimchi (Pa Kimchi)
To Prep
In a large bowl, combine hot pepper flakes, anchovy sauce, sugar, garlic and ginger, mix well.
Add in the dry spring onions, gently mix and coat the sauce all over the ingredients.
Let sit at room temperature for 1 day and serve. Alternatively, let ferment in a fridge over 2-3 weeks.
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.
Stir Fried Chicken Fillets with Mixed Mushrooms
To Cook
Marinate chicken for 30 mins. Stir fry chicken with oil until cooked. Add mushrooms, Chinese celery and capsicums. Cook until heated through.
Add in seasoning mix ingredients and continue to stir fry until completely cooked. Dish out and serve.
Stir Fried Mixed Mushrooms with Peas, Lily Bulbs and Onions
To Cook
Blanch the sugar snaps and black fungus.
Heat oil in a wok or pan, sweat ginger and onions. Then, sauté mushrooms and fungus. Add in sugar snaps and lily bulbs and stir fry for 1 min.
Add in seasoning mix ingredients and cook until heated through. Serve hot.
Hot and Spicy Fried Chicken Casserole
To Cook
Combine sauce mix ingredients in a bowl. Heat oil in a casserole. Sauté shallots, garlic, dried red chilli peppers, onions, star anise and ginger slices until aromatic. Add oyster sauce and chilli bean sauce. Stir fry until fragrant.
Add chicken pieces. Stir fry until almost cooked. Add sauce mix ingredients and drizzle in wine.
Cover the lid and simmer over medium heat for 5 mins until chicken is done.
Add green chilli peppers and Chinese celery. Toss well until cooked through. Dish out and serve.
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.
Stir Fried Beef with Assorted Capsicums
To Cook
Mix beef with marinade ingredients.
In a pan, heat up oil and stir fry beef until cooked. Toss in all the capsicums and stir in Lee Kum Kee Char Siu Sauce. Stir well until heated through.
Dish out and serve.
Steamed Eggplant with Garlic
To Cook
Arrange eggplant strips on a plate. Sprinkle with a little bit of salt.
Mix fresh garlic with 2 tbsp oil and spread on top of the eggplants.
Prepare a steamer over high heat. Steam the eggplants for 5 mins. Drain away excess liquid. Drizzle 1 tsp heated oil on the eggplants. Top with Lee Kum Kee Double Deluxe Seasoned Soy Sauce, fried garlic and spring onions. Serve.
Braised Turnip and Chicken
To Cook
Heat up oil in a pan and stir fry chicken until cooked.
Add turnip, carrots, celery, water and Lee Kum Kee Sauce for Sweet and Spicy Beef Ribs. Cook over low heat for about 15 mins until sauce thickens. Dish out and serve.