1. Recipe - Spring Onion Sauce Noodle Salad [Serves 2]

    Ingredients:

    • 2 bundles Shanghainese noodles (approximately 300g)
    • 1 spring onion, topped and tailed (approximately 160g)
    • 20g dried shrimps
    • 2 Tbsp oil

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  2. Recipe - Grandma’s Red Braised Pork Belly [Serves 2]

    Ingredients:

    • 350g pork belly with skin
    • 4 slices of ginger
    • 5 Tbsp sliced spring onions, sliced to julienne
    • 2 tsp oil

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  3. Recipe - Stir-fry Udon with Seafood and Lee Kum Kee XO Sauce [Serves 2]

    Ingredients:

    • 1 packet of udon noodles (approximately 200g)
    • 150g frozen mixed seafood (shrimps, seafood stick, mussels and scallops)
    • 1 egg, beaten
    • ½ cabbage, sliced (approximately 80g)
    • 1 Tbsp oil

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  4. Recipe - Dan Dan Lasagne [Serves 2]

    Ingredients:

    • 8-10 lasagne sheets
    • 120g minced pork
    • 2 Tbsp dried shrimps, minced
    • 2 Tbsp pickled mustard tuber
    • 1 Tbsp ginger, minced
    • 4 cloves garlic, minced
    • 1 dried shallot, minced
    • 1 Tbsp oil
    • 200ml chicken stock
    • 1 spring onion, sliced
    • A pinch of peanut, crunched
    • A generous amount of cheddar cheese, grated
    • A generous amount of mozzarella, grated

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  5. Recipe -Peking Duck Tortilla [Serves 2]

    Ingredients:

    • 2 slices of tortilla
    • 300g duck breast fillet, pulled
    • ½ cucumber, (approximately 80g), sliced to julienne
    • ¼ red onion (approximately 50g), sliced to julienne
    • 30g spinach
    • 1 clove garlic, minced
    • A pinch of ginger, minced
    • 1 Tbsp Lee Kum Kee Hoisin Sauce
    • 1 Tbsp cooking oil

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  6. Recipe - Garlic Butter Prawns with Lee Kum Kee Premium Light Soy Sauce [Serves 2 with sides]

    Ingredients:

    • 225g raw prawns, with shells and heads on
    • 2 Tbsp Shaoxing rice wine
    • 1 Tbsp Lee Kum Kee Premium Light Soy Sauce
    • 1 tsp Lee Kum Kee Premium Dark Soy Sauce 25g unsalted butter
    • 1 Tbsp minced garlic
    • 1 spring onion, chopped into 4cm pieces
    • 25ml water
    • 1 Tbsp cooking oil Lee Kum Kee Premium Oyster Sauce (optional)

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  7. Recipe - Ching He Huang’s Omelette Rice Roll [Serves 2]

    Ingredients:

    • 1 Tbsp Lee Kum Kee Premium Oyster Sauce
    • 1 Tbsp Lee Kum Kee Pure Sesame Oil
    • 1 Tbsp rapeseed oil
    • 250g sushi short grain rice, washed well 450ml filtered water
    • 1 medium carrot, top and tailed, sliced to julienne
    • ½ cucumber, middle discarded, sliced to julienne
    • 1 medium organic egg, beaten
    • 1 spring onion, top and tailed, finely sliced 1 piece Nori

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  8. Recipe - Sandy Tang’s Lemon Shredded Chicken Noodle [Serves 2]

    Ingredients:

    • 2 x 250g chicken legs, seasoned
    • 3 Tbsp Sichuan peppercorn oil
    • 125g or 2 nests of wholewheat noodles, cooked (follow the instructions on the packet)
    • 5 dried chillies, crushed
    • A handful of coriander, chopped Roasted peanuts, crushed

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  9. Recipe - Hakka Stuffed Tofu [Serves 2]

    Ingredients:

    • 500g firm tofu
    • 3 Tbsp Lee Kum Kee Premium Light Soy Sauce, to flavour
    • 4 Tbsp cornflour
    • 2 Tbsp vegetable oil
    • 1 spring onion, finely sliced, to garnish
    • A hand full of coriander, to garnish

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  10. Recipe- Lizzie Mabbott’s Pork and Chive Moneybags [Serves 4]

    Ingredients:

    • 190g minced pork
    • 50g unsalted butter, melted
    • 1 packet of filo pastry
    • 1 packet of chives

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