Cauliflower is a neutral veggie in Chinese Wisdom and it is able to help maintain balance in the body. It is a versatile vegetable which is both delicious, easy to prepare and inexpensive. It has a distinct but rather mild taste which goes very well with Lee Kum Kee Premium Oyster Sauce, which provides it with colour and a rich savoury flavour.
A meal that is suitable for all occasions, also healthy by being low in saturated fat and high in protein. The squid is the highlight when perfectly paired with our unique vinegary and honey-sweet dressing using Lee Kum Kee Seasoned Rice Vinegar.
1 Tbsp Lee Kum Kee Seasoned Rice Vinegar
适合所有场合的膳食,饱和脂肪含量低,蛋白质含量高,也很健康。鱿鱼与我们独特的李锦记调味米醋和蜂蜜甜酱的完美搭配。
From bustling food carts to busy street stalls, China offers a plethora of delightful, traditional dishes. Including popular dishes from different regions of China, here are some iconic Chinese street foods straight from the vibrant and varied streets of China.
Jianbing, the breakfast Chinese street food known as “Chinese crepes”, translates to "fried pancake.” This popular breakfast food is traditionally made with eggs and fried batter. The filling however, can vary depending on where you are in China. From savoury to sweet, and crispy to chewy this dish can be layered with contrasting textures and flavours. Folded in ingredients can include: scallions, lettuce and cilantro with rich chilli sauce and hoisin sauce added according to preference.
Traditionally steamed in a bamboo steamer tray, this fluffy, flavourful dish can be eaten for breakfast, as a main meal, or a snack. Usually sold as Dabao (“big buns”) by street vendors, Baozi are pillowy dough buns commonly filled with juicy meat like pork, vegetables or both. The diverse flavourful fillings can be accompanied by wine, light soy sauce, dark soy sauce and oyster sauce or whatever you fancy!
Shaped like ancient Chinese gold ingots, Jiaozi, symbolises, longevity, wealth and good fortune. Jiaozi is eaten throughout the year but especially around Chinese New Year. Wrapped in tradition, for many people it is important to hand make Jiaozi dumplings with family, in preparation, to celebrate Chinese New Year. This traditional Chinese food is usually filled with ground meat like pork and chopped vegetables and served with soy sauce, seasoned rice vinegar and chiu chow chilli oil for dipping. There are three ways to cook Jiaozi – boiled, steamed or pan-fried. Pan-fried Jiaozi is often served as street food.
Originating from the Shaanxi province Roujiamo is a tasty, tender, Chinese street food. With a direct translation of “meat in a bun” the Roujiamo resembles an American hamburger with a few differences - the bun is thinner and the juicy meat is usually shredded, pork belly. The taste can vary from vendor to vendor as each one sells Roujiamo with their own special spice mix - flavours are enhanced with aromatic spices, creating an indulgent, handheld treat.
The pork can be braised with sugar, light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, ginger, chili and many aromatic spices.
If you're feeling adventurous, give Stinky Tofu a try. Despite its pungent aroma, this fermented tofu dish is a delicious and beloved street food in China. It’s deep-fried, accompanied with a brown sauce which is typically spicy and salty and complemented with parsley and green onions. You can also use oyster sauce, pure sesame oil, or if you like extra spice, chiu chow chilli oil for dipping.
If you have a sweet tooth try Tánghúlu. A centuries-old delicacy, Tánghúlu consists of skewered fruits such as grapes, hawthorn berries, and strawberries coated with a sweet syrup, the syrup can be mixed with plum sauce, that undergoes crystallization and hardening. As well as being a sweet and sour treat it can also serve as a wonderful gift from parents to their children, or as a delightful bouquet of edible "flowers” to a partner.
So, the next time you find yourself exploring the vibrant streets of China, don't miss the opportunity to embark on a culinary adventure and experience the wonders of these tasty street food treats.
The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.
你需要准备的
原料
可选装饰:切成薄片的葱,切碎的香菜,切片的鳄梨,切碎的红甘蓝,青柠角,切片的红辣椒,芝麻
调味料
制作方法
The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.
Tips:
1.Toasting the bread twice will create a crispy crust.
材料
腌料
调味料
烹调步骤
The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.
烹饪步骤
The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.
预备食材
材料
烹饪步骤
The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.
预备食材
材料
烹饪步骤
The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.
Heat the oil, add in oysters and pan fry to drain excess water salt the water. Set aside and let cooled.
Shrimp 17.5 oz
Sliced garlic and ginger (appropriate amount)
Vegetables (lotus root slices, potato chips, fungus) 6.5 oz
Garnishes (onions, green peppers, red peppers) 6.5 oz
Lee Kum Kee Spicy Hot Pot Sauce (3.5 oz) 1 pack
1.Boil the fresh shrimps in boiling water until they are half mature, remove them and set aside.
2.Add ginger slices and garlic slices to the oil pan and sauté until fragrant, then add Lee Kum Kee Spicy Sauce and fry until fragrant, then add fresh shrimp and vegetables and stir well.
3.Finally, add the accessories (onions, green peppers, red peppers), and stir-fry over low heat to taste.
预备食材
材料
鲜虾 17.5 安士
蒜片姜片(适量)
蔬菜 (藕片、土豆片、木耳) 6.5 安士
辅料 (洋葱、青椒、红椒) 6.5 安士
调味料
李锦记麻辣香锅酱(3.5 安士) 1 包
1.用沸水将鲜虾煮至八成熟,捞出待用。
2.起油锅加入姜片、蒜片大火爆香,再加入李锦记麻辣香锅酱炒至出香,加入鲜虾及蔬菜炒匀。
3.最后加入辅料(洋葱、青椒、红椒),用小火翻炒入味后即可。
The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.
]]>Hot and Sour soup is one of the healthiest mushroom soup dishes there is. You can serve this as a starter for your dinner guests or have it as a meal. The soup is spicy, sour and hot all in one mouthful and is so easy to make at home following our recipe below.
Fried Rice With Oyster Flavored Sauce (Serves 2–4 )
Ingredients:
2 Tbsp. cooking oil
1 oz. fried shallots, diced 2 beaten eggs
1 lb. steamed rice
4 oz. char siu (Chinese BBQ), diced
1 oz. green onion, diced Seasoning
Sauce:
2 Tbsp. Lee Kum Kee Premium Oyster Sauce
1½ tsp. Lee Kum Kee Soy Sauce
Directions:
1. Stir-fry shallots with
2 Tbsp. oil until fragrant.
2. Add eggs. Stir in rice, char siu, Seasoning Sauce, and green onion. Mix well. Heat through and ready to serve.
---------------------------
蚝油炒饭
(2 – 4人份)
材料:
2汤匙 食用油
干葱粒 1 安士
2个鸡蛋 打匀
白饭 1 磅/约2.5碗
叉烧粒 4 安士
葱花/葱粒 1 安士
调味料:
李锦记旧庄特级蚝油 2 汤匙
李锦记鲜味生抽 1 1/2 茶匙
做法:
1. 烧热油,爆香干葱。
2. 加入鸡蛋,拌入白饭、叉烧、调味料及葱粒,炒匀至热透。
---------------------------
Chicken Fried Rice with XO Sauce (4 servings)
Ingredients:
3 Tbsp. cooking oil
2 eggs, lightly beaten
12 oz. (about 2 cups) cooked rice
7 oz. chicken meat, shredded
1 Tbsp. green onion, diced
Seasoning:
4 Tbsp. Lee Kum Kee XO Sauce
1 Tbsp. Lee Kum Kee Soy Sauce
Directions:
1. Stir-fry eggs with 2 Tbsp. of cooking oil until just set. Set aside.
2. Sauté chicken with 1 Tbsp. of cooking oil until done. Add rice, seasoning mix and eggs. Stir-fry until heated through. Sprinkle with green onion. Ready to serve.
------------------------------
XO酱鸡丝炒饭
(4人份)
材料:
油 3汤匙
鸡蛋 2 只 (轻手打匀)
白饭 12安士 (约 2 杯)
鸡肉 7安士, 切丝
葱 1 汤匙, 切粒
调味料:
李锦记XO酱 4 汤匙
李锦记鲜味生抽 1 汤匙
做法:
1. 用2汤匙油将鸡蛋炒至仅熟,备用
2. 用1汤匙油炒熟鸡肉,加入白饭、调味料及鸡蛋炒至热透。洒上葱粒即可。
-----------------------
Fried Rice with Assorted Mushrooms & Vegetables (2 Servings)
Ingredients:
3 Tbsp. vegetable oil
1/2 cup fresh shiitake mushroom, diced
1/2 cup mushroom, sliced
2 oz. white beech mushroom
4 eggs, beaten
2 bowls white rice
3 oz. green peas
4 oz. cabbage, julienned
Seasoning
2 Tbsp. Lee Kum Kee Vegetarian Stir-Fry Sauce
1 Tbsp. Lee Kum Kee Mushroom Bouillon Powder
1 Tbsp. Lee Kum Kee Premium Pure Sesame Oil
Directions:
1. Heat up a wok and add oil. Sauté shiitake mushroom, sliced mushroom and white beech mushroom, and add beaten eggs. Fry for 7 mins until cooked. Add white rice and green peas, and fry everything evenly.
2. Add shredded cabbage, Lee Kum Kee Vegetarian Stir-Fry Sauce, Lee Kum Kee Mushroom Bouillon Powder and Lee Kum Kee Premium Pure Sesame Oil. Fry all ingredients until the shredded cabbage is cooked and serve.
--------------------------
什菌时蔬炒饭
(二人份)
材料:
食用油 3 汤匙
鲜香菇粒 1/2 杯
蘑菇片 1/2 杯
白玉菇 2安士
鸡蛋蛋液 4 个
白饭 2 碗
青豆 3 安士
包心菜丝 4 安士
调味料:
李锦记素食蚝油 2 汤匙
李锦记特鲜菇粉 1 汤匙
李锦记纯正浓香芝麻油 1 汤匙
做法:
1. 热锅下油,煸香鲜香菇粒、蘑菇片和白玉菇,加入蛋液炒至约7分钟熟,再加入白饭和青豆炒匀
2. 再加入包心菜丝、李锦记素食蚝油、李锦记特鲜菇粉和李锦记纯正浓香芝麻油,同炒至包心菜丝熟即成。
--------------------------
The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.
]]>Korean Kimchi Fried Rice (1 serving)
Preparation time: 10 minutes
Cooking time: 10 minutes
Ingredients:
2 Tbsp. chopped onion
1 Tbsp. minced garlic
1 Tbsp. cooking oil
1 bowl cooked rice
1 cup kimchi (cut to pieces)
1/3 cup kimchi juice
2 eggs
1 Tbsp. chopped green onion shredded seaweed, as desired
1 tsp. cooked white sesame
Seasoning:
2 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
1 Tbsp. Lee Kum Kee Premium Pure Sesame Oil
Cooking Method:
1. In a heated wok, sauté the chopped onion and minced garlic until it is a little charred. Add in cooked rice and mix well (need to press down to break the rice clump). Then add in kimchi and kimchi juice to stir fry.
2. Add in seasoning and stir fry well before serving in a plate.
3. In addition, crack the eggs in to boiling water and cook slowly for 3 minutes to make poached eggs.
4. Finally, sprinkle with chopped green onion, shredded seaweed and cooked white sesame to complete.
Tip: Adding oyster sauce to this dish can help boost the flavor
韩式泡菜炒饭(一人份)
准备时间:10分钟
烹煮时间:10分钟
用料:
食用油 1汤匙
洋葱碎 2汤匙
蒜蓉 1汤匙
白饭 1碗
泡菜(已切成小块状) 1杯
腌渍泡菜汁 1/3杯
鸡蛋 2 个
青葱碎 1汤匙
紫菜丝 适量
炒白芝麻 1茶匙
调味料:
李锦记熊猫牌鲜味蚝油 2汤匙
李锦记纯正浓香芝麻油 1汤匙
做法:
1. 热锅下油,煸香洋葱碎和蒜蓉,加入白米饭炒匀(需压碎饭团),再加入泡菜和泡菜汁同炒。
2. 调入调味料炒匀即可上盘
3. 另将鸡蛋去壳放入沸水慢煮3分钟成水波蛋, 放在炒饭上
4. 最后洒上青葱碎,紫菜丝和炒香白芝麻即成。
The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.
]]>
Braised Ginger Chicken
Ingredients:
3 chicken thighs with skin and bone
2 tbsp Lee Kum Kee Minced Garlic
1 knob of ginger cut into matchsticks
1 red chili chopped 1/3 plus
1 tbsp cup of Lee Kum Kee Chicken Marinade Soy Sauce
1/3 cup of water Veggie oil
Instructions:
1. Chop chicken thighs into quarters and marinade with 1/3 cup of Lee Kum Kee Chicken Marinade and 1 tbsp of Lee Kum Kee Minced Garlic for one hour minimum.
2. In a pot/pan heat up some veggie oil and 1 tbsp of Lee Kum Kee Minced Garlic then add in thighs.
3. Brown the thighs and add in 1/3 cup of water and 1 tbsp of Lee Kum Kee Chicken Marinade.
4. Cover and simmer for 10 minutes.
5. Then add in your ginger and chilies and cook uncovered on medium high for 10 minutes.
6. Garnish with black pepper and extra chilies (optional) and enjoy with rice.
The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.
]]>Chinese Vegetarian Kung Pao Tofu Stir Fry
Servings: 4
Authentic, tangy, savory and spicy, this Kung Pao Tofu tastes so heavenly that you will want to cook it all the time. Lee Kum Kee Vegetarian Stir-fry Sauce is used to enrich the taste of this dish.
Ingredients
14 oz. extra firm tofu
2 Tbsp. vegetable oil
1 red bell pepper, cut into ½-inch pieces
1 green bell pepper, cut into ½-inch pieces
1 small red chili pepper, sliced and seeded
1 tsp. cornstarch slurry
2 tsp. sesame seeds, to garnish
1 stalk scallion, sliced, to garnish
2 Tbsp. roasted peanuts, optional
Seasoning
1 Tbsp. Lee Kum Kee Minced Garlic
1 Tbsp. Lee Kum Kee Minced Ginger
2 tsp. sugar
2 Tbsp. Lee Kum Kee Less Sodium Soy Sauce
2 tsp. Lee Kum Kee Premium Pure Sesame Oil
3 Tbsp. Lee Kum Kee Vegetarian Stir-fry Sauce
2 tsp. Lee Kum Kee Chili Bean Sauce (Toban Djan)
¼ cup Shaoxing rice wine
Directions
1.Use a paper towel to remove excess moisture from the tofu and chop the tofu into ¾-inch cubes.
2.Heat the oil until it starts to smoke. Add the tofu and stir-fry for five minutes on all sides or until the edges are crispy and golden brown. Set aside.
3.Add the Lee Kum Kee Minced Garlic and Lee Kum Kee Minced Ginger to the wok and toss until aromatic. Add the rest of the seasonings, stirring until the sauce has combined.
4.Add the red bell pepper, green bell pepper and red chili pepper. Stir-fry for three minutes or until the bell peppers start to soften.
5.Add the tofu and stir-fry for two minutes. Add Shaoxing rice wine and stir-fry for three minutes. Add the cornstarch slurry and quickly toss for one minute or until the sauce has thickened.
6.Place the tofu stir-fry on a dish and garnish with sesame seeds, green onions and peanuts. Serve and enjoy!
7.Place the tofu stir fry on a dish and garnish with sesame seeds, scallions, and peanuts. Serve and enjoy!
宫保豆腐(4人份)
材料
老豆腐 14安士
植物油 2汤匙
红甜椒 1个(切成约½英寸条状)
青椒 1个(切成约½英寸条状)
红辣椒 1个(去籽并切片)
淀粉浆1茶匙
芝麻 2茶匙
葱 1根(切片)
烤花生 2汤匙(可选项)
调味料
李锦记蒜蓉 1汤匙
李锦记姜蓉 1汤匙
糖 2汤匙
李锦记薄盐生抽2汤匙
李锦记纯正浓香芝麻油 2茶匙
李锦记素食蚝油(升级配方) 3汤匙
李锦记辣豆瓣酱 2茶匙
绍兴料酒 ¼杯
做法
1.用纸巾吸干老豆腐表面的水分,将老豆腐切成¾英寸的方块。
2.热锅放油,直到油开始冒烟就可以放入豆腐,四面煎至金黄色后盛出备用。
3.原锅加入李锦记蒜蓉和李锦记姜蓉,炒香后放入剩余的调味料并翻炒均匀。
4. 加入红甜椒、青椒和红辣椒翻炒3分钟至变软。
5.加入老豆腐炒2分钟后,加入绍兴米酒再炒3分钟。加入淀粉浆快速搅拌1分钟,直到酱汁变浓稠。
6. 将豆腐和酱汁盛出,用芝麻、葱和烤花生(可选)装饰即可享用。
The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.
]]>Pressure Cooker Barbecue Short Ribs
Servings: 4
Follow this easy recipe to make these delectable short ribs. We combine Lee Kum Kee’s Oyster Flavored Sauce, Seasoning Soy Sauce, Premium Pure Sesame Oil to create the perfect marinade.
Ingredients
3 stalk scallion, roughly chopped
2 lb. short ribs, laterally sliced
1 tsp. sesame seeds, to garnish
1 stalk scallion, to garnish
Marinade
2 Tbsp. Lee Kum Kee Minced Garlic
2 tsp. Lee Kum Kee Minced Ginger
½ cup brown sugar, packed
¼ cup rice wine
2 Tbsp. Lee Kum Kee Premium Pure Sesame Oil
5 Tbsp. Lee Kum Kee Panda Brand Green Label Oyster Flavored Sauce
1 Tbsp. Lee Kum Kee Seasoning Soy Sauce
Directions
1. In a bag, add the chopped scallion and marinade to the short ribs. Mix until combined. Refrigerate and marinate the short ribs for 30 minutes.
2. Place the marinated short ribs in a pressure cooker set to “Slow Cook”. Cook for one hour.
3. Remove the short ribs and serve. Garnish with sesame seeds and scallion.
简易压力锅牛仔骨(4人份)
材料
葱 3根(切段)
牛仔骨 2磅(切块)
芝麻 1 茶匙 (用于装饰)
葱 1根(切碎,用于装饰)
腌料
李锦记蒜蓉 2汤匙
李锦记姜蓉2茶匙
红糖½杯
米酒¼杯
李锦记纯正浓香芝麻油 2汤匙
李锦记牌熊猫牌绿色装蚝油 5汤匙
李锦记味极鲜特级酱油 1汤匙
做法
1.在袋子中放入葱段、牛仔骨和腌料,搅拌后放置冰箱中腌制30分钟。
2. 将牛仔骨和腌料放入高压锅中,慢炖1小时。
3. 将牛仔骨取出摆盘,撒上芝麻和葱粒即可。
The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.
]]>Youpo Spicy Oil Noodles (1 Serving)
Ingredients
4 oz. fresh thin noodles (1 serving)
1 Tbsp. green onions (chopped)
1 tsp. minced garlic
1 tsp. chili powder
2 Tbsp. oil
Seasoning
1 Tbsp. Lee Kum Kee Seasoning Soy Sauce
2 tsp. Lee Kum Kee Seasoned Mature Vinegar
Directions
1. After the noodles are cooked, rinse them in cold water and place in a bowl. Add chopped green onions, minced garlic and chili powder on top of the noodles.
2. Heat 2 Tbsp. of oil until it starts to smoke and pour it over noodles. Add Lee Kum Kee Seasoning Soy Sauce and Lee Kum Kee Seasoned Mature Vinegar. Mix well and serve.
--------
油泼面 (一人份)
材料:
新鲜细面(1份) 4 安士
葱花 1 汤匙
蒜泥 1 茶匙
辣椒粉 1 茶匙
油 2 汤匙
调味料:
李锦记味极鲜特级酱油 1 汤匙
李锦记调味醇酿陈醋 2 茶匙
做法:
1. 面条煮好后过凉水放入碗中,之后把葱、蒜泥、辣椒粉,放在面上 2. 把2汤匙的油烧至冒烟,浇在面上,再加上李锦记味极鲜特级酱油及李锦记调味醇酿陈醋拌匀即可。
-----------------
Hot and Spicy Noodles with Sesame Sauce (1 Serving)
Ingredients:
4 oz. fresh medium-width noodles (1 serving) 1/2 tsp.
sugar as desired mung bean sprouts or bok choy
Seasoning:
2 Tbsp. Lee Kum Kee Sesame Sauce
1 Tbsp. Lee Kum Kee Soup Base for Sichuan Hot & Spicy Hot Pot
Directions:
1. Mix Lee Kum Kee Sesame Sauce, Lee Kum Kee Soup Base for Sichuan Hot & Spicy Hot Pot and sugar. Cook noodles and mix them well with the sauce.
2. Use water from cooking noodles to blanch the vegetables, and add them on top of noodles and serve.
-----------
懒人面 (一人份)
材料:
新鲜中细面(1份) 4 安士
糖 1/2 茶匙
绿豆芽或青江菜 适量
调味料:
李锦记芝麻酱 2 汤匙
李锦记麻辣火锅上汤 1 汤匙
做法:
1. 先把李锦记芝麻酱和李锦记麻辣火锅上汤和糖混合在一起,面条煮熟后与酱料拌均
2. 用煮面的水把蔬菜烫一下放在面上即可。
-------------------------
Bone Broth Noodles (1 Serving)
Ingredients:
4 oz. fresh noodles (1 serving of thin noodles)
10 oz. ham (diced)
1 egg
1 Tbsp. oil a little cilantro
2 cups hot water
Seasoning:
2 Tbsp. Lee Kum Kee Japanese Style Pork Bone Soup Base
1 tsp. Lee Kum Kee Premium Bouillon Powder Flavored with Chicken
1/2 tsp. Lee Kum Kee Premium Pure Sesame Oil
1/2 tsp. Lee Kum Kee White Peppercorn Grinder
Directions:
1. Cook noodles and place them in a bowl. Mix 2 cups of hot water with Lee Kum Kee Japanese Style Pork Bone Soup Base, Lee Kum Kee Bouillon Powder Flavored with Chicken and Lee Kum Kee White Peppercorn Grinder and pour it over the noodles.
2. Add diced ham on top of the noodles. Pan- fry an egg sunny side up and add to the noodles. Sprinkle cilantro, drizzle Lee Kum Kee Premium Pure Sesame Oil and serve.
---------------------------
奶汤面 (一人份)
材料:
新鲜细面(1份) 4 安士
火腿切粒 10 安士
鸡蛋 1 只
油 1 汤匙
香菜 少许
滚水 2 杯
调味料:
李锦记日式猪骨浓汤 2汤匙
李锦记特级鲜味鸡粉 1茶匙
李锦记纯正浓香芝麻油 1/2茶匙
李锦记即磨白胡椒 1/2茶匙
做法:
1. 面条煮好后放在碗中,另将两杯滚水与李锦记日式猪骨浓汤、李锦记特级鲜味鸡粉和李锦记即磨白胡椒混和均匀后浇在面条上
2. 火腿粒摆放面上,煎一个荷包蛋摆在面上,然后撒上香菜,撒上李锦记纯正浓香芝麻油即可。
---------------------------
Lomein with Oyster Flavored Sauce
Ingredients:
8 oz. egg noodles
1 Tbsp. cooking oil as desired seasonal vegetables as desired green onions, julienned
Seasoning:
6 Tbsp. Lee Kum Kee Oyster Sauce with Dried Scallop
1 tsp. Lee Kum Kee Premium Pure Sesame Oil
Directions:
1. Boil egg noodles in boiling water for 3 minutes, remove, drain and then place in the bowl. Blanch the vegetables, drain and put on top of noodles. Add green onions on noodles, heat up the cooking oil and pour over noodles.
2. Add Lee Kum Kee Oyster Sauce with Dried Scallop and Lee Kum Kee Premium Pure Sesame Oil in the noodles, mix well and ready to serve.
---------------------
干贝蚝油捞面
材料:
银丝蛋面 8 安士
油 1 汤匙
时菜 适量
青葱丝 少许
调味料:
李锦记干贝蚝油 6 汤匙
李锦记纯正浓香芝麻油 1 茶匙
做法:
1. 银丝蛋面用沸水煮3分钟,取出沥干水份,先放碗底,时菜用沸水川烫后, 沥干水份放面上,放上葱丝,烧热油淋于面内
2. 将李锦记干贝蚝油和李锦记纯正浓香芝麻油加于面内捞匀即可食用。
The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.
]]>Chicken Braised with Mushroom
Main ingredients:
bone-in chicken 1.5 lb
hazelnut mushroom 10 oz.
water-immersed sweet potato vermicelli 10 oz.
Supplementary ingredients:
shallots 2 pcs
garlic 5
cloves ginger 3
slices cinnamon stick 1 pc
oil to taste bay leaves 5 pcs
star anise 3 pcs
sichuanese pepper a little
cooking wine to taste
Seasonings:
Lee Kum Kee Seasoning Soy Sauce 1/3 cup
Lee Kum Kee Premium Oyster Sauce 1 Tbsp
Lee Kum Kee Premium Dark Soy Sauce 1 Tbsp
Lee Kum Kee Soybean Sauce 2 Tbsp
Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (Non-MSG) 1 Tbsp
Method:
1. Cut the chicken into big pieces, parboil them, drain away the water, and set them aside.
2. Heat the wok until the oil gets warm, stir-fry the combination of shallots, garlic and ginger until fragrant. Put in chicken pieces, stir-fry for 5-7 minutes until almost dry. Sprinkle some cooking wine into the wok when the chicken turns brown, stir-fry until well mixed. Then add in the cinnamon stick, bay leaves, star anise and Sichuanese pepper in turn.
3. Add 1 Tbsp Lee Kum Kee Premium Oyster Sauce, 1/3 cup Lee Kum Kee Seasoning Soy Sauce and 2 Tbsps Lee Kum Kee Soybean Sauce, stir-fry until well combined, pour in some hot water until the chicken pieces become submerged, add in the hazelnut mushroom and some Lee Kum Kee Premium Dark Soy Sauce to add color, cook over high heat until a boil, then switch over medium-low heat for 30 minutes.
4. Put in the sweet potato vermicelli, heat to a boil, boil for 5 minutes, and add 1 Tbsp Lee Kum Kee Premium Bouillon Powder Flavored with Chicken.
Tips: Using Lee Kum Kee Seasoning Soy Sauce and Lee Kum Kee Soybean Sauce help release the unique fragrance of hazelnut mushroom, improving this dish’s color, aroma and consistency.
------------ 小鸡炖蘑菇
主料:
1.5磅带骨鸡肉
10安士榛子菇
10安士水发粉条
辅料:
2颗葱
5粒蒜
3片姜
1块桂皮
油适量
5片香叶
3粒八角
花椒
适量料洒
调味料:
1/3杯李锦记味极鲜特级酱油
1汤匙 李锦记旧庄特级蚝油
1汤匙 李锦记特级老抽
2汤匙 李锦记黄豆酱
1汤匙李锦记特级调味鸡粉(不加味精)
1.鸡后用大块,焯水,洗净沥干俻。
2.锅热油,香葱块,蒜头,淋上鸡。5-7分钟去多余的酒份,待炒锅有加入焦色时,爆料翻炒。 、香叶、八角和花椒。
3.李记旧记旧特级酱,李记锦豆辣味极榛特级酱,李记锦记味极榛特级酱,炒后加入热水没过过加入子菇记特级煮开老抽和锦鸡中大火烧记,3000000一分钟。
4.分钟后用粉条,烧开煮特记5个后加入。
小:李锦记黄豆酱特级酱和帮助杏仁鲜子特殊的香味。不管是色、香,还是浓浓度都更胜记一筹。
The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.
]]>The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.
Sautéed Vermicelli with Spicy Minced Pork
Serves 2
Ingredients
8 oz. vermicelli (soaked in warm water for 30 minutes)
3 oz. ground pork
1 Tbsp. cooking wine
1 Tbsp. Lee Kum Kee Minced Ginger
1 Tbsp. Lee Kum Kee Minced Garlic
1 Tbsp. green onion, chopped
2 Tbsp. cooking oil
1 cup water Seasoning
2 Tbsp. Lee Kum Kee Premium Oyster Flavored Sauce
3 Tbsp. Lee Kum Kee Seasoning Soy Sauce
1 Tbsp. Lee Kum Kee Spicy Soybean Sauce
1 Tbsp. Lee Kum Kee Premium Pure Sesame Oil
Directions
1. Add cooking oil to a heated pan and sauté ground pork till moisture has evaporated. Add cooking wine, Oyster Flavored Sauce, Spicy Soybean Sauce, Minced Ginger and Minced Garlic, and stir-fry for 2 minutes. Pour water into the meat mixture, add soaked vermicelli, and stir-fry.
2. When vermicelli turns soft and the sauce is absorbed, drizzle with sesame oil and sprinkle green onion on top. Ready to serve.
蚂蚁上树
(二人份)
材料
8安士 干粉丝 (用温水泡30分钟)
3安士 猪绞肉
1汤匙 料酒
1汤匙 李锦记姜蓉
1汤匙 李锦记蒜蓉
1汤匙 葱丝
2汤匙 油
1杯 水
调味料
2汤匙 李锦记旧庄特级蚝油
3汤匙 李锦记味极鲜特级酱油
1汤匙 李锦记辣黄豆酱
1汤匙 李锦记纯正浓香芝麻油
做法
1. 锅中油热后放入肉末,把水份炒干,待肉末出油时放入料酒、蚝油、味极鲜、辣黄豆酱、姜蓉和蒜蓉,煸炒2分钟后倒入清水,放入泡好的粉丝翻炒。
蚝油秘笈:肉末与粉丝在快炒之下,加入李锦记蚝油调味,顿时为菜肴提味增鲜爆发锅气,倍增菜肴的鲜香美味。
2. 粉丝炒软后,水份被粉丝吸收后,淋上麻油`,撒上葱花即成。
The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.
]]>Crispy Pan-fried Noodles with Abalone and Mixed Seafood (Servings: 4)
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Ingredients
¼ lb. shrimp (peeled)
¼ lb. scallop
4 Tbsp. vegetable oil
8 oz, egg noodles, par-cooked
6 shiitake mushrooms
1 can Lee Kum Kee Abalone in Premium Oyster Sauce (6pcs.)
1 cup water
1 Tbsp. cornstarch slurry
6 stalks yu choy sum, cooked
Seasoning
½ tsp. sugar
½ tsp. salt
1/4 tsp. Lee Kum Kee White Peppercorn Grinder
2 tsp. Lee Kum Kee Premium Bouillon Powder Flavored with Chicken
Directions
1.In a small bowl, add the shrimp, scallop, sugar, salt, and Lee Kum Kee White Peppercorn Grinder. Mix until combined.
2.In a large pan, add egg noodles and oil. Sear until noodles are crispy on both sides. Set aside. 3.In a pan, cook shrimp, scallop and Lee Kum Kee Abalone in Premium Oyster Sauce (6pcs.). Add shiitake mushrooms and stir. Remove all ingredients and set aside.
4.Add Lee Kum Kee Premium Bouillon Powder Flavored with Chicken, water and cornstarch slurry to reserved abalone sauce in a pan. Cook until the sauce is reduced in volume by half. 5.Toss seafood and shiitake mushrooms in the sauce and stir. Pour the mixture over a bed of noodles with yu choy sum. Enjoy!
--------------------
海皇鲍鱼两面黄(煎脆面) 份量:4人份
准备时间:10分钟
烹煮时间:15分钟
总共用时:25分钟
材料:
虾 ¼磅 (去壳)
扇贝 ¼磅
植物油 4汤匙
鸡蛋面(煮熟)8盎司
香菇 6朵 李锦记蚝皇极品鲍鱼(六只装)1罐
水 1杯
水淀粉1汤匙
油菜心(烫熟)6根
调味料:
糖 ½茶匙
盐 ½茶匙
李锦记即磨白胡椒 ¼茶匙
李锦记特级调味鸡粉 2茶匙
做法:
1.在小碗中加入虾、扇贝、糖、盐和李锦记即磨白胡椒,搅拌均匀。
2.热锅,加入煮熟的鸡蛋面和植物油,煎至面条两面酥脆,即可盛起备用。
3.将虾、扇贝和李锦记蚝皇极品鲍鱼加入锅中翻炒均匀,加入香菇继续翻炒。盛起材料备用。
4. 锅中留下李锦记蚝皇极品鲍鱼汁,加入李锦记特级调味鸡粉、水和水淀粉,煮至酱汁减半。
5. 将盛起的香菇和海鲜再次倒入酱汁中,继续翻炒至均匀。将所有材料一起倒在面条上并用烫熟的油菜心摆饰,即可享受。
The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.
]]>
The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.
The festival was derived from worship of natural astrology. It is called "Qixi Festival" because of the traditional worship of the seventh elder sister on the occasion of her birthday, held on the seventh night of the seventh lunar month. Gradually, people celebrated for the romantic legend of two lovers, Zhinü and Niulang, who were the weaver girl and the cowherd, respectively. The tale of The Cowherd and the Weaver Girl has been celebrated in the Qixi Festival since the Han dynasty.The earliest-known reference to this famous myth dates back to over 2600 years ago, which was told in a poem from the Classic of Poetry.
The festival has variously been called the Double Seventh Festival, the Chinese Valentine's Day, the Night of Sevens, or the Magpie Festival.
"The Cowherd and the Weaver Girl" is a romantic Chinese folk tale. The story tells of the romance between Zhinü ,the weaver girl, symbolizing the star Vega) and Niulang, the cowherd, symbolizing the star Altair).Their love was not allowed, and thus they were banished to opposite sides of the heavenly river (symbolizing the Milky Way). Once a year, on the seventh day of the seventh lunar month, a flock of magpies would form a bridge to reunite the lovers for a single day. Though there are many variations of the story, the earliest-known reference to this famous myth dates back to a poem from the Classic of Poetry from over 2600 years ago.
"The Cowherd and the Weaver Girl" originated from people’s worship of natural celestial phenomena, and later developed into the Qixi Festival since the Han Dynasty.It has also been celebrated as the Tanabata festival in Japan and the Chilseok festival in Korea. In ancient times, women would make wishes to the stars of Vega and Altair in the sky during the festival, hoping to have a wise mind, dexterous hand (in embroidery and other household tasks), and a good marriage.
1.The Cowherd and the Weaver Girl
https://en.wikipedia.org/wiki/The_Cowherd_and_the_Weaver_Girl
2. Raitisoja, Geni. "Story of Qixi Festival". GBTIMES. Archived from the original on 16 August 2018. Retrieved 16 August 2018.
]]>
1 Watch the video and follow the step by step .
2 Mix Lee Kum Kee Pure Sesame Oil, Lee Kum Kee Premium Soy Sauce and sugar in a bowl. Wash asparagus and blanch in boiling water for 30 seconds.