To Cook
Wash the spare ribs and pat dry. Mix in marinade ingredients and leave to marinate in the refrigerator for 2 hrs. Add 2 tbsp oil in a heated frying pan. Pan fry the spare ribs until golden brown. Remove the spare ribs from the oil and set aside.
Steam the chestnuts and pumpkin until half-cooked, then cool.
Heat a frying pan over medium heat. Add the ginger, spring onions, garlic and shallots and fry slightly. Add the spare ribs, chestnuts and seasoning mix, and bring to a boil. Turn to low heat and cover the pan with a lid. Continue cooking until the spare ribs are fully cooked and the chestnuts are soft. Add the diced pumpkin and cook for another 10 mins.
Add water if necessary. Cook the sauce to the preferred thickness and turn off the heat. Serve.
Vegetables
Seafood Skewers
To Cook
Season the shrimps and salmon fillet cubes in the marinade for at least 1 hr.
Assemble the skewers by piercing through onions, assorted peppers, shrimps and salmon cubes.
Heat 1 tbsp of oil in a frying pan. Pan fry the skewers until the ingredients change colour.
Put the skewers onto a tray. Coat with Lee Kum Kee Salt Reduced Seasoned Soy Sauce. Bake the skewers in a 200°C preheated oven until golden brown.
Pork Dumplings in Hot Chilli Oil
To Cook
In a bowl, put in pork and mix in 1 tbsp of chopped spring onions. Add marinade ingredients and stir to mix well. The filling is ready.
Spoon some filling into a wonton wrapper. Glaze the rim with beaten egg to seal. Repeat with remaining wonton wrappers and filling.
Bring some water to a boil. Drop in the wontons and cook until the wontons float to the surface. Dish out and place into a bowl with seasoning mix. Sprinkle with crushed peanuts and remaining spring onions. Serve.
Seafood Fried Rice
To Prep
Place seafood mix into a bowl and pour in marinade. Mix well and set aside to marinate for 15 mins.
To Cook
Add oil to a heated pan, sauté onions till fragrant. Add seafood mix and stir fry for 2 mins. Then, add eggs and cook till halfway done. Toss in rice, green peas and carrots. Continue to stir fry until well combined.
Add seasoning, water and spring onions. Stir fry to mix well. Dish out and serve.
Chinese Braised Eel with Mashed Purple Sweet Potatoes
To Cook
Boil whole potatoes and purple sweet potatoes until softened. Dish out and allow to cool. Peel and mash until fluffy. Add whipping cream, butter and a dash of salt and ground white pepper. Mix well. Keep warm and set aside.
Pat the eel meat dry and marinate lightly with a dash of salt and ground white pepper. Allow the eel meat to air dry.
Stir seasoning mix well over hot water. Brush a layer onto the eel. Roast eel in a 180°C preheated oven. Continue to baste with seasoning mix periodically until the eel is cooked through. Plate the eel.
Stir sauce mix well over hot water. Drizzle over the eel. Serve with the mashed purple sweet potatoes.
Pan Fried Egg Dumplings with XO Sauce
To Cook
In a bowl, put in minced pork and combine well with marinade ingredients, spring onions and coriander.
In a separate bowl, mix cornstarch with water. Crack in eggs and add in seasoning mix. Beat well.
Heat oil in a skillet over medium heat. Pour 2 tbsp egg mixture and place the pork filling just off centre. Fold egg sheet in half while still soft. Seal in pork filling by slightly pressing edges. Pan-fry over low heat until both sides are golden brown. Repeat until all ingredients are used up. Serve with more XO Sauce if desired.
Rice Dumplings with Golden Oysters and Dried Scallops
To Cook
Marinate the pork belly with five spice powder overnight. Soak the glutinous rice and mung beans separately for 6 hrs. Soak dumpling leaves and wrapping straws in water for 2 hrs.
Drain glutinous rice and mung beans. Add half of the Lee Kum Kee Chicken Bouillon Powder into the glutinous rice, and the other half into the mung beans. Mix well.
Boil dumpling leaves and wrapping straws for 10 mins before use. Drain well and set aside.
Divide ingredients into two equal portions. Stack two bamboo leaves together and twist to form a funnel shape. Add a layer of glutinous rice, followed by a layer of mung beans. Top with pork belly, 2 golden oysters, dried scallops, 1 salted egg yolk, remaining mung beans and cover with another layer of glutinous rice. Fold the bamboo leaves to completely enclose the filling and form a pyramid shape. Tie securely with the straws. Repeat each step for the other dumpling.
5. Bring water to a boil in a large stock pot. Submerge the dumplings completely in water. Simmer on low heat for 3 hrs. Take off the heat. Keep covered for another 3 hrs. Then serve.
Sautéed Oyster Dices in Sesame Puff
To Cook
Knead 200g flour with baking powder, yeast and water to form a soft dough. Mix remaining 50g flour with oil to form an oil paste.
Divide soft dough into 8 portions. Roll out each dough portions to 5mm thickness. Brush oil paste onto each dough and roll up. Flatten each dough again. Brush with Char Siu Sauce and roll up.
Flatten dough again and roll into an oval shape. Brush with water and sprinkle with sesame seeds on one side. Arrange dough on oiled baking tray. Bake puffs in a 220°C preheated oven for 15 mins until golden brown.
Marinate chicken. Blanch oyster meat in boiling water and drain.
Stir fry garlic and shallots in 2 tbsp oil. Add chicken and oysters, sauté until cooked. Add red bell peppers, carrots and water chestnuts. Stir fry for 1 min then, add sauce mix. Stir and heat through.
Add pine nuts to filling and mix well. Stuff filling into sesame puffs and serve hot.
Barbecued Pork Puff Pastry
To Cook
Sauté char siu, mushrooms, onions and yellow chives in a heated pan with oil. Stir in sauce mix and cook until thickened. Set aside to cool then, divide into 18 portions.
Divide each puff pastry into 9 portions. Place filling into a pastry portion and wrap to make a triangle. Glaze each pastry with egg wash.
Bake the puffs in a preheated oven at 220˚C for 10 mins until golden brown.
Steamed Tofu with Minced Pork and Shrimp
To Cook
Mix pork and shrimp meat with marinade.
Steam soft tofu on medium heat for 10 mins. Drain and keep warm.
Heat up oil in a pan and stir fry pork, shrimps and mushrooms until cooked. Stir in baby corns, green peas and thickening mixture. Heat through and pour on steamed tofu.
Stir Fried Chicken and Mushrooms with Oyster Sauce
To Cook
Mix chicken with marinade ingredients.
Heat oil in a pan and sauté red chillies. Add chicken and stir fry until almost cooked.
Add button mushrooms, baby corns and Lee Kum Kee Premium Oyster Sauce.
Stir fry for another 2 mins then, dish out and serve.
Two Colour Roe Tofu
To Cook
Cut both soft and egg tofu into desired shapes using cookie cutters. Place onto a plate and steam for 5 mins.
Arrange black fish roe over the soft tofu and red fish roe over the egg tofu.
Drizzle with Lee Kum Kee Seasoned Soy Sauce for Seafood. Garnish with spring onions and serve.