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.
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.
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 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.
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.
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.
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.
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.