{"id":13534,"date":"2012-09-01T09:06:34","date_gmt":"2012-09-01T01:06:34","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=13534"},"modified":"2012-09-01T11:56:04","modified_gmt":"2012-09-01T03:56:04","slug":"lee-kum-kee-recipes-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2012\/09\/01\/lee-kum-kee-recipes-singapore\/","title":{"rendered":"Fast Recipes for Busy People by Lee Kum Kee: Tuna Salad; Chicken Burger; Baked Salmon Vermicelli; Angel Hair Pasta"},"content":{"rendered":"

\"\"<\/a>What is your memory of Lee Kum Kee sauces? To me, Lee Kum Kee<\/a> (LKK) is about oyster sauce<\/strong> and xo sauce<\/strong>–add the xo sauce to anything and it will taste good–but in reality, the brand has more than 80 sauces<\/strong>. (Actually, I also used a lot of LKK’s\u00a0pre-mix sauces<\/strong>, such as lemon chicken<\/strong>, sweet-and-sour pork<\/strong>, ma po tofu<\/strong>, etc when I was studying in New York. You just cook the meat and pour in the sauce. Yes, you can buy LKK in New York!)<\/p>\n

Established in 1888, we mistakenly believed that LKK sauces are only for traditional Chinese dishes until this cooking class. This cooking class has taught us simple, contemporary dishes<\/strong> that are very easy to cook at home. We learnt seven dishes but since we are lazy<\/s> busy people, looking for quick recipes, we thought we’d share only the fast and delicious recipes. All the recipes we share here can be done in three steps<\/strong>. Who has time to cook complicated food these days?<\/p>\n

Tuna Tataki Salad with First-Draw Soy and Sesame Seed Oil Vinaigrette<\/h1>\n

\"\"<\/a><\/p>\n

LKK’s first-draw soy sauce<\/strong> is drawn from soy beans during the first extraction process. This first extraction is said to be the most aromatic.<\/p>\n

Serves 6<\/p>\n

Ingredients<\/em>
\n500g sashimi grade tuna
\n3 tablespoons olive oil, plus extra for basting
\n1 tablespoon sesame seed oil
\n2 tablespoons LKK first-draw soy sauce
\n2 tablespoons lemon juice
\n2 teaspoons chopped chives
\n1 teaspoon toasted sesame seeds
\nSalad greens
\nSalt and pepper to taste<\/p>\n

Method<\/em>
\n1. If you’re busy\/lazy, you can even skip this step #1. Brush the tuna lightly with oil, season with salt and pepper, and sear the exterior of tuna on all sides in a pan over high heat for 20 seconds on each side.
\n2. Dressing: Mix sesame seed oil, LKK first-draw soy sauce, lemon juice and olive oil.
\n3. Cut the tuna to 1\/4 to 1\/2 inch thick.\u00a0Toss the tuna, salad greens and dressing.<\/p>\n

Grilled Mini Chicken Burger<\/h1>\n

\"\"<\/a><\/p>\n

LKK has 8 types of soy sauce<\/strong>, which use natural beans (non-generically-modified) that are fermented under natural sunlight and contains no HVP<\/a>. If you don’t want to use the first-draw soy sauce for this dish, you can use the other 6 soy sauce except the dark soy sauce. LKK also has 5 types of oyster sauce<\/strong>, including 2 vegetarian oyster sauces<\/strong>. The non-vegetarian ones are made from real oyster extract.<\/strong> You can use any of the 5 oyster sauce for this recipe.<\/p>\n

For this dish, if you’re on Atkins diet,<\/strong> you don’t even have to make it into a burger. You can marinate the chicken and eat it as chicken chop<\/strong>.<\/p>\n

Serves 6<\/p>\n

\"\"<\/a>Ingredients<\/em>
\nFor burger patties
\n3 boneless chicken legs, cut in half
\n1 heaped tablespoon LKK oyster sauce
\n1 heaped tablespoon honey
\n1 tablespoon olive oil
\n2 tablespoons LKK soy sauce
\n2 tablespoons hua tiao<\/em> wine
\nSalt and pepper to taste<\/p>\n

For burgers
\n6 small burger buns
\n6 tomato slices
\n1 butterhead lettuce, leaves removed
\n2 tablespoons mayonnaise
\n1 tablespoon LKK chili bean sauce \u8fa3\u8c46\u74e3\u9171<\/p>\n

Method<\/em>
\n1. Marinate chicken with oyster sauce, soy sauce, hua tiao wine, honey, salt, pepper and olive oil. Naturally, the longer you marinate, the more tasty the chicken is. I usually marinate chicken overnight.
\n2. Preheat oven to grill function (230 degrees celsius). Grill chicken for about 10 minutes until slightly charred. Flip the chicken and grill for the same amount of time.
\n3. Mix mayo with LKK chili bean sauce as condiment for burger. Assemble your burger.<\/p>\n

Salmon & Prawn Vermicelli with Spicy Black Bean Sauce<\/h1>\n

\"\"<\/a><\/p>\n

This dish epitomizes what a healthy, balanced meal should be<\/strong>. There are proteins from the seafood, healthy fats from salmon, carbohydrates from vermicelli, and fibre from the tomatoes and capsicums. Not only healthy, it’s also very simple<\/strong>: just dump everything in.<\/p>\n

Serves 6<\/p>\n

\"\"<\/a>Ingredients<\/em>
\n6 salmon steaks, approx. 80-100g
\n12 pieces of prawns
\n1 red capsicum, diced
\n1 yellow capsicum, diced
\n10g coriander, minced
\nDried bean vermicelli (tang hoon<\/em>), blanched in hot water till soft
\n10 cherry tomatoes, halved
\nLKK soy sauce
\n1\/4 tablespoon LKK spicy black bean sauce \u9999\u8fa3\u8c46\u9f13\u9171, mixed with 4 tablespoons of water
\nPepper
\n6 pieces of parchment paper<\/p>\n

Method<\/em>
\n1. In the middle of the parchment paper, place some vermicelli and top with a piece of salmon. Season with soy sauce and pepper. Then put 2 prawns, a spoonful of capsicums, tomatoes, and coriander and 2 to 3 spoons of spicy black bean sauce mixture. Wrap the salmon up and make sure the sauces don’t escape.
\n2. Repeat for the other 5 pieces of salmon.
\n3. Preheat oven (180 degrees celsius). Bake for 12 minutes.<\/p>\n

Dried Angel Hair Pasta with XO Sauce and Crispy Ikan Bilis<\/h1>\n

\"\"<\/a><\/p>\n

This is my favorite recipe<\/strong>! SUPER DELICIOUS, very easy but oily, fattening. Bye bye, diet plan.<\/p>\n

Serves 6<\/p>\n

\"\"<\/a>Ingredients<\/em>
\n500g dried angel hair pasta
\n1 jar LKK XO sauce
\n50g baby ikan bilis
\n1 garlic clove, crushed
\n1\/4 cup vegetable oil
\n20g of chopped spring onions<\/p>\n

Method<\/em>
\n1. Fry ikan bilis with oil and garlic until crispy. Drain and reserve both oil and ikan bilis separately. To save time, while frying ikan bilis, you may want to cook the pasta on a separate stove.
\n2. Mix a quarter jar of XO sauce with oil that is used to fry ikan bilis. Then toss this mixture with the cooked pasta.
\n3. The pasta is ready to be served, topped with ikan bilis, spring onions, and extra toppings of XO sauce.<\/p>\n

For more information on Lee Kum Kee, please visit its website<\/a>.<\/p>\n

PS: The photos with RERG logo belong to us. Those without logo are credited to Lee Kum Kee. Thank you, Hsian Ming, Shauna and LKK, for the invite. Thank you, Mervyn from\u00a0Cookyn<\/a>, for hosting the class.<\/p>","protected":false},"excerpt":{"rendered":"

What is your memory of Lee Kum Kee sauces? To me, Lee Kum Kee (LKK) is about oyster sauce and xo sauce–add the xo sauce to anything and it will taste good–but in reality, the brand has more than 80 sauces. (Actually, I also used a lot of LKK’s\u00a0pre-mix sauces, such as lemon chicken, sweet-and-sour […]<\/p>\n","protected":false},"author":263488,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"{title}\n\n{excerpt}\n\n{url}","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false},"categories":[8845],"tags":[],"class_list":["post-13534","post","type-post","status-publish","format-standard","hentry","category-recipe"],"modified_by":"Rubbish Eat Rubbish Grow","jetpack_publicize_connections":[],"jetpack_featured_media_url":"","uagb_featured_image_src":{"full":false,"thumbnail":false,"medium":false,"medium_large":false,"large":false,"1536x1536":false,"2048x2048":false,"trp-custom-language-flag":false,"newspack-article-block-landscape-large":false,"newspack-article-block-portrait-large":false,"newspack-article-block-square-large":false,"newspack-article-block-landscape-medium":false,"newspack-article-block-portrait-medium":false,"newspack-article-block-square-medium":false,"newspack-article-block-landscape-intermediate":false,"newspack-article-block-portrait-intermediate":false,"newspack-article-block-square-intermediate":false,"newspack-article-block-landscape-small":false,"newspack-article-block-portrait-small":false,"newspack-article-block-square-small":false,"newspack-article-block-landscape-tiny":false,"newspack-article-block-portrait-tiny":false,"newspack-article-block-square-tiny":false,"newspack-article-block-uncropped":false},"uagb_author_info":{"display_name":"Rubbish Eat Rubbish Grow","author_link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/author\/rubbisheatrubbishgrow\/"},"uagb_comment_info":5,"uagb_excerpt":"What is your memory of Lee Kum Kee sauces? To me, Lee Kum Kee (LKK) is about oyster sauce and xo sauce–add the xo sauce to anything and it will taste good–but in reality, the brand has more than 80 sauces. (Actually, I also used a lot of LKK’s\u00a0pre-mix sauces, such as lemon chicken, sweet-and-sour…","jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1DEqF-3wi","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/posts\/13534","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/users\/263488"}],"replies":[{"embeddable":true,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/comments?post=13534"}],"version-history":[{"count":25,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/posts\/13534\/revisions"}],"predecessor-version":[{"id":13803,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/posts\/13534\/revisions\/13803"}],"wp:attachment":[{"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/media?parent=13534"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/categories?post=13534"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rubbisheatrubbishgrow.com\/zh\/wp-json\/wp\/v2\/tags?post=13534"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}