Discover the authentic in Asian cuisine food
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.
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.
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.
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.
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.
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.
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.
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.
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.
To Cook
Blanch Chinese cabbage and cool. Combine minced pork, chopped Chinese cabbage and Seasoning Mix for Shanghai Wonton together. Wrap pork filling in wonton wrappers, seal with egg white and chill.
Put shredded Chinese ham in chicken. Simmer chicken in a pot of water (around 3L) with salt and sugar over high heat for 30 mins. Turn to low heat and simmer for another 2 hrs. Add Lee Kum Kee Chicken Powder Seasoning to taste.
Cook Shanghai wontons and Chinese cabbage in water. Take them out and put into chicken soup to serve.
To Cook
Soak dried apricots and plums in red wine for 1 day. Marinate lamb shanks for 2 hrs. Dust with flour.
Heat 3 tbsp olive oil, pan fry lamb shanks until golden on all sides. Remove and set aside.
Sauté onions, celery and carrots in same pan for 3 mins. Deglaze with balsamic vinegar. Add red wine, half the dried fruits, tomatoes and seasoning mix. Bring to a boil.
Place lamb shanks back into the pan, cover with water (around 400ml-500 ml) and bring to a boil. Place in a 150°C preheated oven for 1 hr. Remove and stir in remaining dried fruits. Stew for another 1 -2 hrs until tender. Pour sauce over lamb shanks occasionally when stewing.
Remove lamb shanks and cover to keep warm. Heat sauce until thickened. Serve lamb shanks with sauce.
To Cook
Heat oil in a pan and pan fry prawns until golden brown. Toss in spring onions and ginger. Stir fry until fragrant.
Add in seasoning mix and stir well quickly.
Dish out and serve.
