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.
Vegetables
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.
Beef Rolls in Double Deluxe Soy Sauce
To Cook
In a bowl, place beef slices and mix with marinade ingredients.
Place a lettuce and crab-flavoured stick on each slice of beef. Roll them up.
Heat oil in a pan and pan fry beef rolls until cooked. Serve hot.
Stir Fried Chicken with Cashew Nuts
To Cook
Mix chicken with marinade and set aside.
Heat up oil in a pan and sauté garlic and chicken. Add sweet radish, dried bean curd, capsicums and water. Stir fry over high heat until cooked through.
Toss in cashew nuts and Lee Kum Kee Concentrated Chicken Broth. Stir fry for 1 min. Dish out and serve.
Tofu Skin Rolls with Vegetables
To Cook
Sauté bean sprouts in a heated pan with 2 tbsp oil.
Add Chinese mushrooms, wood fungus, carrots and celery. Stir fry for 1 min.
Add seasoning mix and heat through. Set aside to cool.
Divide filling into 8 portions. Place a portion of filling onto a piece of tofu skin and wrap like a spring roll. Seal with sealing paste. Repeat with remaining filling and tofu skin.
Pan fry the tofu skin rolls in 3 tbsp oil until golden and crisp. Dish out and serve with dipping sauce of your choice.
Stir Fried Vegetarian Egg Noodles
To Cook
Cook egg noodles in boiling water according to package instructions. Drain. Combine sauce mix ingredients in a bowl.
In a pan, heat up oil and sauté Chinese mushrooms until fragrant. Add white fungus, carrots, mushrooms and baby corns. Stir fry for 1 min.
Toss in egg noodles and drizzle in sauce mix ingredients. Stir until well combined and heated through. Dish out and serve.
Radish Stuffed with XO Sauce Shrimp Paste in Crab Roe Sauce
To Cook
In a bowl, season shrimps with a dash of salt. Mince the shrimps using a knife or blender. Add shiitake mushrooms and seasoning mix. Stir the mixture until it forms a paste. Wrap the bowl with cling wrap and chill in refrigerator.
Use a round mould to cut the radish pieces into preferred sizes. Make a hole in the centre of each piece. Sprinkle a dash of salt on the surface of the radish. Steam until cooked and set aside to cool.
Arrange the radish pieces on a plate. Stuff shrimp paste into each piece. Steam for 8–10 mins.
Mince the crab roe. Boil the broth and carrot juice and add the minced crab roe. Add a dash of corn starch to thicken the sauce. Drizzle the sauce over the steamed radish pieces with stuffed shrimp paste. Top with XO Sauce. Serve.
Steamed Chicken with Fine Shrimp Sauce
To Cook
Mix all ingredients with marinade. Steam on high heat for 10 mins or until cooked through.
Remove and serve.
Deep Fried Lotus Roots with Meat Patties
To Cook
Place fish meat, pork, spring onions, Chinese parsley and rehydrated mushrooms into a bowl. Mix in seasoning mix ingredients. Combine well. Filling is ready.
Dust a sliced lotus root with corn starch and top with a thick spread of filling. Cover with another lotus root slice to make a sandwich. Repeat with remaining lotus root slices and filling.
Heat up enough oil to semi deep fry the lotus root patties over medium heat. Once the oil is hot, dust all the lotus root patties with corn starch.
Semi deep fry both sides of lotus root patties until golden brown. Dish out and place on kitchen paper to drain off excess oil. Serve.
Thai Style Pan Fried Fish Patties
To Cook
Mash the mackerel fillet, blending with a little salt and water in a mixing bowl until it turns sticky. Add in green beans and seasoning mix. Combine thoroughly.
Divide mixture into 8-10 balls and flatten to form patties.
Heat 4 tbsp oil in a skillet. Pan fry the patties over medium heat until both sides are golden brown and thoroughly cooked. Serve with dipping sauce.
Nyonya Fried Rice
To Cook
In a wok, heat 1-2 tbsp cooking oil over medium-high heat. Pour in the egg mixture and stir constantly with a spatula. Keep stirring until eggs are cooked then dish out to set aside.
Heat 3-6 tbsp cooking oil and fry the prawns. When cooked, set aside.
Use the balance of the oil to saute the garlic, dried prawns, shallots and sambal belachan. Add the rice and fry at high heat, keep stirring to avoid burning the rice.
Add the salt, light soy sauce and dark soy sauce.
Add in the prawns, stir in, then dish.
Garnish with sliced omelette, diced spring onions and chilli.