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芝士腊肉肠厚多士 Spicy Cheese and Sausage Toast
What You Will Need Ingredients Spicy sausage 8 slices Pineapple 60g (Diced) Cherry tomatoes 8pcs (Cut into wedges) Thick toast bread 2 slices Chopped basil, to season Mozzarella cheese, to serve Seasoning Lee Kum Kee Chilli Garlic Sauce 3 tbsp Lee Kum Kee Tomato Ketchup 6 tbsp Mayonnaise 3 tbsp Some Butter How to make it Spread the butter evenly onto the bread. Toast it in the oven at 150°C until crispy. Set aside. Mix the seasoning well. Spread it on the toast. Place the spicy sausage, pineapple, cherry tomato, basil and cheese on the bread. Toast it in the...
日式茶碗蒸 Japanese Style Steamed Egg Custard
Ingredients Upper Chicken Thigh 100g(Diced) Halibut 100g(Deboned and Diced) Shiitake Mushroom 1pc(Sliced) Egg 3 pcs(Beaten) Chopped Green Onion 1Tsp Marinade Lee Kum Kee Premium Mushroom Powder ½Tsp Lee Kum Kee Minced Ginger ½Tsp Green Onion ½ pc(Sectioned) Seasoning Lee Kum Kee Premium Mushroom Powder 1Tsp Lee Kum Kee Salt Reduced Soy Sauce 1Tsp Warm Water 250ml How to make it Marinate the chicken and halibut for 15 minutes. Steam the chicken and halibut for 5 minutes and 3 minutes respectively. Boil the mushrooms, drain after boiled. Mix all the seasonings, add it into the egg and strain the egg mixture....
麻辣凉拌青瓜云耳 Mala Smacked Cucumber with Black Fungus Salad
What You Will Need Ingredients Cucumber 250g (Diced) Black Fungus 100g (Soaked) Seasoning Lee Kum Kee Mala Red Oil Chilli Sauce 1.5 tbsp Lee Kum Kee Selected Aromatic Vinegar 2 tbsp Lee Kum Kee Supreme Authentic First Draw Soy Sauce 2 tbsp Lee Kum Kee No Hormones* Premium Chicken Bouillon Powder 1 tsp Minced Garlic 1.5 tbsp Sugar 1 tbsp How to make it Heat a pot of hot water, blanch the black fungus. Drain and set aside. Mix all seasonings well. Add cucumber and black fungus and serve. 预备食材材料 青瓜250克（切粒） 已浸软云耳100克 调味料 李锦记麻辣红油辣酱1.5汤匙 李锦记臻选香醋2汤匙 李锦记头道原酒生抽 2汤匙 李锦记无刺激素*特鲜鸡粉 1茶匙 蒜蓉1.5汤匙...
水煮鱼 Sichuan Style Boiled Fish
What You Will Need Ingredients Lee Kum Kee Sauce Pack for Sichuan Style Boiled Fish 1 pack Fish Fillets 300G Bean Sprouts 100G Sesame some Vegetable Oil 150G Water 1L Marinade Salt 1 Tsp Lee Kum Kee White Peppercorn Powder some Corn Starch 1 Tbsp Oil 1.5 Tbsp How to make it Marinade fish fillets (300g) with salt (1 tsp), white peppercorn powder (some), corn starch (1 tbsp) and oil (1.5 tbsp) for 10 minutes. Put bean sprouts (100g) into boiling water until nearly mature, drain and set aside. Pour 2 packs of Sauce for Sichuan Style Boiled Fish into...
虾香小炒王 Dai Pai Dong Style Assorted Stir Fry with Dried Shrimp
What You Will Need Ingredients Chinese Chive Flowers 100g (Sectioned) Squid Tentacles 150g Dried Tofu 1pc (Diced) Dried Radish 40g (Diced) Cashew 30g (Baked) Dried Shrimp 25g Red Bell Pepper 15g (Shredded) Lee Kum Kee Minced Garlic ½ tsp Dried Scallion some Seasoning Lee Kum Kee Fire Hot Dried Shrimp Chilli Oil 2 tbsp Lee Kum Kee Salt Reduced Oyster Sauce 1 tbsp Sugar 3g How to make it Rinse the dried shrimp and dried radish. Blanch the squid tentacles and set aside. Heat the wok with oil, add the chive flowers, stir-fry for a while. Remove and set aside. ...