To Cook
Place scallops into a bowl and mix well with marinade.
Prepare a steamer over high heat. Steam taro for 45 mins. Remove and mash while still hot. Add seasoning mix and combine well.
Divide the mashed taro into 10 equal portions. Put a scallop in the middle of the mashed taro and form them into round cakes. Coat taro cakes with corn starch.
Deep fry taro cakes in heated oil until golden brown and serve.
Vegetables
Stir Fried Chicken Fillet with Bell Capsicums
To Cook
Mix chicken with marinade and set aside.
Heat oil in a pan and sauté chicken and garlic. Add capsicums, water and 1 tsp Lee Kum Kee Concentrated Chicken Broth. Quickly stir fry over high heat until cooked.
Dish out and serve.
Chilli Garlic Butter Prawns
To Cook
Sauté onions in oil until fragrant. Add prawns and sauté well.
Add sauce mix and simmer until prawns are cooked.
Remove from heat. Add spring onions and butter. Stir to melt the butter and thicken the sauce. Serve.
Stir Fried Rice Noodles with Beef in All-Purpose Marinade
To Cook
Mix beef with marinade ingredients.
In a pan, heat 1 tbsp oil and sauté beansprouts for 1 min. Drain. Add 2 tbsp oil and sauté spring onions. Add in beef and carrots, stir fry until cooked through. Add rice noodles, beansprouts, yellow chives and seasoning mix. Sauté well until heated through.
Dish out and serve.
Pan Fried Tofu with Gluten Free Soy Sauce
To Cook
Pat dry bean curd with kitchen paper then, coat with corn starch.
Heat up oil in a pan and pan fry bean curd on both sides until golden brown. Dish out to a serving plate and set aside.
In the same pan, cook all seasoning mix ingredients until the sauce thickens. Pour the sauce over pan fried bean curd. Sprinkle with spring onions and red chillies. Serve.
Steamed Rice in Lotus Leaf
To Cook
Mix chicken with marinade. Heat oil in a pan and stir fry chicken until cooked. Add dried shrimps, barbecued pork and mushrooms. Stir fry for 2 mins.
Add rice and seasoning mix. Stir well until heated through.
Clean fresh lotus leaf and set aside. If using dried lotus leaf, soak in hot water until softened. Drain.
Place all stir fried ingredients on the lotus leaf and top with spring onions. Wrap. Steam the lotus leaf rice over high heat for 15 mins. Remove and cut open the lotus leaf. Serve hot.
Stewed Pork Balls in Chinese Braising Sauce
To Cook
Mix minced pork and bean curd with marinade in a bowl and stir until sticky.
Divide the pork mixture into 3 portions and roll into balls. Heat up oil in a pan and semi deep fry meatballs. Dish out and set aside.
Parboil baby cabbage leaves. Then, place half of the cabbage in a pan and top with ginger slices. Add seasoning mix ingredients and bring to a boil. Add in meatballs and simmer over low heat for 1 hr.
Once ready, add in the rest of the cabbage leaves and cook until sauce thickens.
Pan Fried Pork with Capsicum
To Cook
Place pork slices into a bowl and mix in marinade ingredients until well combined. Cover and leave to marinate in the refrigerator for 30 mins.
Heat up oil in a pan and fry marinated pork until cooked. Dish out and set aside.
Add a little more oil into the pan and fry onions and capsicums until softened. Toss cooked pork back into the pan and add in seasoning mix ingredients. Stir well.
Dish out and serve with steamed rice.
Pan Fried Asparagus and Beef Rolls
To Cook
Marinate sliced beef with salt and pepper for 20 mins.
Bring some water to boil and blanch asparagus for 1-2 mins. Drain and set aside.
Place the asparagus on sliced beef and roll the sliced beef from the bottom to the top. Repeat with the remaining sliced beef and asparagus.
Heat oil and pan fry beef rolls over medium heat till completely cooked. Add in capsicums and seasoning mix, sauté until cooked. Dish out and serve.
Spicy Stir-Fried Pork Dices with Cashew Nuts
To Cook
Combine the sauce mix ingredients in a bowl.
In a separate bowl, mix diced pork together with marinade ingredients.
Heat up oil in a pan and sauté minced garlic until fragrant. Add in pork and stir fry until cooked. Drizzle in Shaoxing wine and toss in bell peppers. Pour in sauce mix ingredients and stir well until cooked through.
Add cashew nuts and toss well. Dish out and serve with steamed rice.
Braised Quails in Soy and Oyster Sauce
To Cook
Melt maltose in 80g hot water and mix thoroughly.
Heat some oil in a saucepan. Sauté ginger, spring onion and other spices until fragrant and put them in a reusable sachet bag. Put red yeast rice in another bag. Put both sachets into stock and add Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Premium Oyster Sauce, Lee Kum Kee Chinese Marinade, sugar and Shaoxing wine. Simmer mixture over low heat for 40 mins.
Immerse quails in sauce mixture and braise over low heat for 20-30 mins. Remove quails and spread maltose on skin of quails evenly when hot. Cut quails into pieces. Serve with more sauce if desired.
Steamed Scallops with Black Bean Garlic Sauce
To Cook
Mix softened bean vermicelli with Seasoned Soy Sauce for Seafood.
Place some seasoned vermicelli between scallop and shell. Top with seasoning mix.
Steam scallops over high heat for 8 mins. Sprinkle with spring onions and fried garlic. Pour hot oil over scallops and serve immediately.