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.
Vegetables
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.
Pineapple Spare Ribs
To Prep
Marinate pork spare ribs for 1 hour.
Halve the pineapple lengthwise. Hollow pineapple shell with a knife. Cut pineapple into wedges and set aside.
Coat marinated spare ribs with beaten egg and corn starch. Heat up some oil in a pan and fry the spare ribs until cooked through. Set aside.
Add a little oil into the pan and sauté shallots, ginger, green bell peppers and red chillies until fragrant. Add pineapples and seasoning mix to fry slightly.
Add spare ribs to sauté until sauce thickens. Fill the halved pineapple shell with spare ribs. Ready to serve.
Cold Eggplants in Soy Sauce Dressing
To Cook
Steam eggplants over high heat for about 6 mins. Take out and immerse in iced water. Drain. Cut the eggplants into strips and arrange on a serving plate. Chill in a refrigerator.
Just before serving, combine all seasoning mix ingredients. Add to the eggplants and mix well.
Sprinkle with sesame seeds and serve.
Stuffed Bell Peppers with XO Sauce and Tuna
To Cook
Cut the top of each bell pepper and deseed.
Put tuna, parma ham, corn kernels, kidney beans and pistachios into a bowl. Mix in Lee Kum Kee XO sauce until well combined.
Stuff peppers with tuna filling. Serve.
XO Turnip Pudding
To Cook
In a pot, cook grated turnip in 150ml water for 20 mins until a little water is left. If turnip is very dry, add water.
Stir fry Chinese mushrooms, dried shrimps, Chinese sausages and preserved meat in oil until fragrant. Add ginger juice and wine, stir well. Stir into cooked turnip.
Add rice flour and seasoning mix to cooked turnip and stir well.
Put mixture into a 20cm oiled tin and steam over high heat for 1 hr. Let cool and chill in refrigerator for 2 hrs. Sprinkle with chopped Chinese parsley, spring onions and Lee Kum Kee XO Sauce.
To serve, cut into 1cm slices and pan fry in oil until golden browned or steam until heated through.
Fried Potatoes and Pork in Chicken Marinade
To Cook
Heat oil in a pan and pan fry potatoes until golden brown, stirring occasionally. Drain off most of the oil.
Add minced pork to potatoes and fry until cooked through. Stir in Lee Kum Kee Chicken Marinade and heat through.
Dish out and garnish with red chillies, parsley and mint leaves.
Stir Fried Vegetables with Fish Paste
To Cook
Bring a medium pot of water to a boil. Add green beans and cauliflower. Blanch for 1 min and then drain. Set aside.
Heat frying pan with 3 tbsp oil over medium heat. Drop 1 tbsp of fish paste at a time to the pan, until pan is full or fish paste is used up. Then flip each of the fish paste over, and apply a little pressure using the spoon, to flatten the paste.
Add in the remaining 1 tbsp of oil, and then the minced garlic. Stir fry for about 30 secs.
Add the blanched green beans and cauliflower. Stir fry for a further 30 secs. Add the oyster sauce and pepper. Stir well and 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.
Pan-fried Duck Breast with Thai-style Noodles
To Cook
Mix the duck breast in 2 tbsp of the oil, sliced garlic, chilli and lemongrass and marinate for 15 minutes.
Place 2 tbsp of the oil in to a pan and cook the duck skin side down until it has become crispy. Once the skin is crispy begin searing on all sides before placing the duck in to an oven and baking for 10 minutes at 180 degrees Celsius.
Add the last of the oil in to the pan and fry the onions till they start to brown. Add the coconut milk to the pan and let the sauce reach a simmer.
When the sauce has reached a simmer, add the fish sauce, oyster sauce, tamarind and palm sugar. Stir and continue to simmer until the palm sugar has dissolved fully.
In a separate bowl, blanch the vermicelli noodles.
When the sugar has dissolved, remove the pan from the heat and add the Thai basil leaves and mix.
To serve, spoon the sauce mixture on to a plate, place the vermicelli noodles on top of the sauce, and finish with slices of the duck. Garnish with more basil and chillies.