~Be a master chef at home with Lee Kum Kee~

I have always hear friends telling me "oh I can't cook ! " no time to cook after work !" " Too difficult to cook ". way too many times .

Really!? It doesn't have to be so :) With Lee Kum Kee menu oriented packet sauces ,anyone can prepare tasty dishes as easy as 1.2.3 ! We witnessed how convenient and how simple it is to prepare 3 dishes n 1 soup in 30 mins by chef Edwin Lau just last week :) With these ready made sauces, each dishe can be completed in just 3 easy steps, allowing everyone to become master chefs in their own right :)

Last week, Alex and I joined so blogger friends at the Civil Service Club where Lee Kum Kee introduces 5 new variants of sauces to their existing 19 other flavors!

With 126 years of history and through relentless efforts in quality and innovation, Lee Kum Kee has come a long way. I am sure many of our mothers and families have one or two or even more bottles of Lee Kum Kee sauces and condiments in their kitchens and fridges :) Go take a look !

So many different grades of oyster and soya sauces to choose from..

wide range of condiments , XO sauce and packet sauces.

Doesn't this yet to be launched new packagin 

for the oyster sauce looks good! ? 

It is very easy to use and minimizes spillage and leakage

 

Let's proceed on! Let me show how what are the dishes Chef Edwin has whipped up ~

Oh, this is Chef Edwin concentrating at work !

See how serious he is in perfecting his dish!

Chef Edwin Lau currently helms the kitchen at Oca Grassa

More shots of him busy cooking :) 

Here are the completed dishes and their respective recipes

Drunkard Chicken, Bacon and Corn Soup

1 packet  Lee Kum Kee Soup Base for Drunken Chicken Hot Pot

50gm       Streaky Bacon
1 packet  Corn Kennel

100gm     Cabbage
20gm       Butter
1liter        Water

Instructions

·   -In a pot boil water, add in Lee Kum Kee Soup Base for Drunken Chicken Hot Pot,  cabbage, ½ packet of corn kennel and simmer for 10 minutes

·   -Using a hand blender, blend soup mixture, monté with butter and strain.

·   -In a frying pan, sauté bacon and corn.
 

·   -In a soup bowl, place bacon and corn in it and add in soup slowly.

Honey Glazed Chicken with Asparagus


1 Packet  Lee Kum Kee Sauce for Honey Garlic Spare Ribs
300gm   Chicken leg ( diced) 
50gm     onion( diced)  
50gm    Asparagus (slice)
50gm     Zucchini (diced)
 ( Olive Oil, Black Pepper, salt to taste )

Instructions 


- Peel and slice green asparagus and zucchini. Then blanch, refresh them with ice water and put aside.

·  -Marinate chicken with Lee Kum Kee Sauce for Honey Garlic Spare Ribs for 10 minutes.   -In a frying pan, sweat onion till fragrant, add in chicken and sear till brown, add in asparagus & zucchini and sauté.

 

 

Spicy Prawn and Tomato Pasta

1Pkt               Lee Kum Kee Sauce for Tomato Garlic Prawns

200gm           Tiger Prawn (Peeled)

60gm              Cherry Tomato

1 clove            Garlic

20gm              Onion (dice)

150gm            Spaghetti (Blanch)

40gm              White Wine

20gm              Rucola

                      Olive Oil

Instructions

-    In a pan, heat olive oil, add in garlic and onion & sweat till fragrant.

· -     Add in prawns and deglaze with white wine.

· -     Add in Lee Kum Kee Sauce for Tomato Garlic Prawns.

· -  Add in spaghetti and toss evenly.

· -  Add in rucola salad and serve.

And here is the last dish Chef Edwin showed us that evening, it is also the dish which we 

recreated after watching Chef Edwin cooked his version ! 

This is what we whipped up ~ I must say it tasted quite good :D 

Korean Pork Salad

1 Pkt             Lee Kum Kee Korean Marinade

200gm           Pork Belly Slice

100gm           Negi ( leek)

100gm           Mesclun Salad

10gm             Chili Powder

                      Chili Oil

                      Lee Kum Kee Premium Light Soy Sauce

                      Lee Kum Kee Pure Sesame Oil

Instructions

·--  Marinate pork belly with Lee Kum Kee Korean Marinade for 10 minutes and pan fry till light golden brown.

·-- Thinly slice negi and mix mesclun salad.

·-- Mix salad with chili powder, chili oil, Lee Kum Kee Premium Light Soy Sauce & Lee Kum Kee Pure Sesame oil.

·        -- Toss pork and salad together and serve.

Here are some snap shots of our cooking procedure :) 

 

The veggie for the salad 

adding of the stir fried pork belly to the veggie..

and ta da!!

Here's the salad we cooked!

Here's us in the Lee Kum Kee aprons! :D

You bet I will be pulling Alex to the kitchen more often!

Those with the numbers are the 5 new variants  :)

 U can try out different variations using these sauce packets ! Available at Ntuc supermarket $1.90 each, or to sweeten the deal for you, there is a buy 3 packets at $4.95 till end of October 2014!! 

Now, don't be lazy! Start cooking up a storm with these Lee Kum Kee packet sauces!! :D