AUTHENTIC Asian Recipes
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AsianInspirations asianinspirations.com.au asianinspirations.com.au In the recent years, the melting pot of cultures coupled with our willingness to experiment with different tastes and flavours from various parts of Asia, have made Australia such a hotbed for culinary creativity, resulting in a truly vibrant food scene that is said to be one of the best in the world!
ASIAN INSPIRATIONS is a truly unique project that has been created to celebrate the culture of good food in Australia with the aim to guide you along to the next stage of Australia’s dynamic food evolution by creating meaningful conversations and engaging experiences around tried and tested authentic Asian cuisines from China, Thailand, Japan, Malaysia, Korea, Indonesia and Vietnam.
These recipes are selected specially for you. We believe they will serve as a good platform for you to begin your journey into authentic Asian cooking. You could be a student trying to recreate your favourite dishes away from home or a mother looking for healthy ways to feed your growing family; Perhaps you are an avid traveller who is keen to share the unique flavours you’ve encountered Asian Inspirations during your travels with your friends or simply a seasoned cook trying to rediscover the joys of cooking. Regardless of your cooking experience, we encourage you to feed your curiosity and bring the taste of Asia into your hearths and hearts with Asian Inspirations.
It is our hope that the ASIAN INSPIRATIONS e-cookbook will inspire and challenge you to embark on exciting culinary adventures from the comforts of your kitchen! Follow us on social media or join our newsletter to receive weekly inspirations for your cooking.
AsianInspirations asianinspirations.com.au asianinspirations.com.au Timing, as they say, is everything. In China in the 1880s, a man by the name of Lee Kum Sheung left his hometown in Xinhui for a new life in Nanshui, in the coastal province of Guangdong, a region known for its abundance of oysters. Lee made a living from his tea stall, until timing and fate intervened – and changed the face of Chinese cuisine forever.
One day, Lee was cooking a pot of oyster soup when he forgot the time. Alerted to a strong aroma coming from the pot, he lifted the lid to find that his soup had transformed into a thick brown sauce. He tasted it and discovered that it had an incredible depth of flavour.
From this happy accident, oyster sauce was born, and Lee soon set about selling his newly invented condiment, launching Lee Kum Kee in 1888. In the 130 years since, lee kum kee Lee Kum Kee Premium Oyster Sauce has become a cornerstone of Chinese cooking. The iconic label of a young boy and lady in a boat harvesting oysters, with a noblewoman depicted on the neck of the bottle, has become synonymous with quality and authenticity, leading some customers to refer to it as “Boat Lady Oyster Sauce”.
A more recent addition to the Lee Kum Kee stable, Panda Brand Oyster Sauce came about in 1972, during American President Richard Nixon’s visit to Beijing, when the donation of giant pandas from the Chinese government captured the hearts of Americans. Lee Kum Kee launched Panda Brand Oyster Sauce during this “panda craze”, and it has become one of the world’s most popular oyster sauce products.
AsianInspirations asianinspirations.com.au asianinspirations.com.au Lee Kum Kee is now a thriving brand, with over 200 sauces and condiments sold in more than 100 countries. Equipped with a unique management culture, stringent quality control and innovative products, the 130-year-old Lee Kum Kee has achieved worldwide recognition.
Representing the true taste of China, Lee Kum Kee was appointed as the o cial food and beverage supplier of the Beijing Olympics in 2008, Shanghai Expo in 2010 and the G20 Hangzhou Summit in 2016. It was also a three-time o cial sauce supplier of the Chinese Shenzhou astronauts, supporting China’s aerospace development – and showing that the sky truly is the limit for Lee Kum Kee.
For more information, visit www.LKK.com. lee kum kee
AsianInspirations asianinspirations.com.au asianinspirations.com.au 1 CHINESE STIR FRIED BEEF WITH OYSTER SAUCE
2 STIR FRIED CHICKEN THIGH AND SPRING ONION WITH OYSTER SAUCE
3 STIR FRIED BEEF WITH TOMATOES & BROCCOLI
4 BAKED CHICKEN WINGS
5 BRAISED EEL WITH MUSHROOMS
6 STEAMED SPICY CHICKEN WITH BLACK AND WHITE FUNGUS
recipes 7 CHINESE BIG PLATE CHICKEN
8 FRIED CHINESE THIN PANCAKE
9 FRIED RICE WITH XO SAUCE (Fujian Fried Rice)
11 HOT AND SOUR LOTUS ROOT SLICES
12 STUFFED SQUID WITH LEMONGRASS PORK AND VERMICELLI
13 BLACK BEAN SAUCE NOODLES
14 NOODLES WITH OYSTER SAUCE AND VINEGAR
15 NOODLES WITH XO SAUCE
16 PAN FRIED SHRIMP CAKES
17 SOUR AND HOT BEEF
18 STEAMED BEEF RIBS IN BLACK PEPPER SAUCE
19 GLUTINOUS RICE MINI DUMPLINGS WITH SALTED EGG YOLK
20 STEAMED SQUID AND BEAN VERMICELLI WITH SHRIMP SAUCE
21 STIR FRIED CHINESE UDON
22 VEGETABLE SPRING ROLLS
23 BRAISED SPARE RIBS WITH CHESTNUTS AND PUMPKIN
24 SEAFOOD SKEWERS
AsianInspirations asianinspirations.com.au asianinspirations.com.au 25 SEAFOOD FRIED RICE
26 SEAFOOD AND TOFU SOUP
27 CHINESE BRAISED EEL WITH MASHED PURPLE SWEET POTATOES
28 PORK DUMPLINGS IN HOT CHILLI OIL
29 RICE DUMPLINGS WITH GOLDEN OYSTERS AND DRIED SCALLOPS
30 ROAST CHICKEN IN SOYBEAN SAUCE
recipes 31 PAN FRIED EGG DUMPLINGS WITH XO SAUCE
32 STIR FRIED OYSTER DICES IN SESAME PUFF
33 THAI STYLE PAN FRIED FISH PATTIES
34 CHILLI GARLIC BUTTER PRAWNS
35 STEAMED SCALLOPS WITH BLACK BEAN GARLIC SAUCE
36 STIR FRIED RICE NOODLES WITH BEEF IN ALL-PURPOSE MARINADE
37 CHICKEN WONTON SOUP
38 BRAISED QUAILS IN SOY AND OYSTER SAUCE
39 BEEF ROLLS IN DOUBLE DELUXE SOY SAUCE
40 STEAMED TOFU WITH MINCED PORK AND SHRIMP
41 STIR FRIED CHICKEN AND MUSHROOMS WITH OYSTER SAUCE
42 DEEP FRIED TARO CAKES WITH SCALLOPS
43 STEAMED CHICKEN WITH FINE SHRIMP SAUCE
44 HONEY PORK JERKY
45 CHINESE BARBECUED PORK (Char Siu)
46 BARBECUED PORK PUFF PASTRY
47 TOFU SKIN ROLLS WITH VEGETABLES
48 TWO COLOUR ROE TOFU
AsianInspirations asianinspirations.com.au asianinspirations.com.au 49 RADISH STUFFED WITH XO SAUCE SHRIMP PASTE IN CRAB ROE SAUCE
50 STUFFED HAIRY GOURD IN OYSTER SAUCE
51 STIR FRIED VEGETARIAN EGG NOODLES
52 SPICY STIR FRIED PORK DICES WITH CASHEW NUTS
53 PAN FRIED PORK WITH CAPSICUM
54 STEWED PORK BALLS IN CHINESE BRAISING SAUCE recipes 55 STIR FRIED CHICKEN FILLET WITH CAPSICUMS
56 STIR FRIED CHICKEN WITH CASHEW NUTS
57 DEEP FRIED LOTUS ROOTS WITH MEAT PATTIES
58 PAN FRIED TOFU WITH GLUTEN FREE SOY SAUCE
59 STEAMED RICE IN LOTUS LEAF
60 FRIED PRAWNS IN SOY SAUCE
61 PAN FRIED ASPARAGUS AND BEEF ROLLS
62 STIR FRIED CHICKEN FILLETS WITH MIXED MUSHROOMS
63 STIR FRIED BEEF WITH ASSORTED CAPSICUMS
64 FRIED RICE WITH SEA URCHIN AND XO SAUCE
65 STEAMED TOFU WITH MINCED PORK
66 FRIED BEAN CURD IN DOUBLE DELUXE SOY SAUCE WITH WASABI
67 STEAMED EGG BEAN CURD WITH SHRIMP
68 SPICY BEAN VERMICELLI SOUP
69 CLAY POT OYSTERS WITH GINGER AND SPRING ONIONS
70 PAN FRIED BEEF RIBS WITH SOY SAUCE
71 CHICKEN LETTUCE CUPS
AsianInspirations asianinspirations.com.au asianinspirations.com.au 72 HOT AND SPICY FRIED CHICKEN CASSEROLE
73 HOT AND SPICY CABBAGE ROLLS WITH CHINESE MUSHROOMS AND MINCED PORK
74 SWEET AND SOUR MEATBALLS
75 BRAISED VEGETABLES IN VEGETARIAN STIR-FRY SAUCE
76 XO CHINESE CHIVES DUMPLINGS
77 PORK FILLET AND BEAN CURD STICKS IN CHINESE BRAISING SAUCE recipes 78 COLD EGGPLANTS IN SOY SAUCE DRESSING
79 ONION PORK CHOPS IN SWEET SOY SAUCE
80 STIR FRIED BEEF WITH PINE NUTS AND OYSTER SAUCE
81 CHICKEN AND PAPAYA SALAD
82 STIR FRIED MIXED MUSHROOMS WITH PEAS, LILY BULBS AND ONIONS
83 STIR FRIED CHICKEN IN GUILIN CHILLI SAUCE
84 ASPARAGUS AND FISH ROLL IN OYSTER SAUCE
85 STUFFED CHICKEN LEGS WITH OYSTER SAUCE
86 CHICKEN ROLLS WITH TOASTED LAVER
87 SLICED BEEF IN HOT CHILLI OIL
88 STIR FRIED CUTTLEFISH WITH CHILLI GARLIC SAUCE
89 STIR FRIED SHREDDED PORK WITH EGG NOODLES
90 STEAMED EGGPLANT WITH GARLIC
91 STEAMED MINCED PORK WITH OLIVE VEGETABLES
92 BRAISED BEAN CURD WITH SEASONED SOY SAUCE
93 ASSORTED SEAFOOD HOT POT WITH FINE SHRIMP SAUCE
AsianInspirations asianinspirations.com.au asianinspirations.com.au 94 STIR FRIED RICE WITH FISH
95 STEAMED EGG WHITE WITH TOMATOES AND BLACK FUNGUS
96 LEE KUM KEE FRIED RICE
97 STIR FRIED RICE VERMICELLI WITH SEAFOOD
98 STIR FRIED RICE CAKES WITH CHICKEN MARINADE
99 FRIED BEEF ROLLS IN HOISIN SAUCE
recipes 100 BRAISED TURNIP AND CHICKEN
101 BRAISED BEEF WITH SPICY OYSTER SAUCE
102 STIR FRIED SQUID WITH XO SAUCE
103 STIR FRIED BEEF FILLET WITH BLACK PEPPER
104 BRAISED PORK BELLY WITH OYSTER SAUCE (Dong Po Rou)
105 ROASTED PORK BELLY
106 BRAISED RICE CAKES WITH HOISIN SAUCE
107 DICED CHICKEN WITH WALNUTS
108 RICE DUMPLINGS WITH MUSHROOM AND PORK
109 MODERN FRIED BOK CHOY DUMPLINGS
110 FRIED POTATOES AND PORK IN CHICKEN MARINADE
111 BAKED BARBECUE PORK PUFFS
112 BOILED PORK WITH GARLIC AND OYSTER SAUCE
113 SPICY BABY CUTTLEFISH
114 XO TURNIP PUDDING
115 GRILLED SCALLOPS WITH XO SAUCE
116 FRIED BLACK COD IN XO MUSHROOM SAUCE
117 STIR FRIED CHICKEN AND EGG NOODLES WITH CHILLI GARLIC SAUCE
118 STUFFED CAPSICUMS WITH XO SAUCE AND TUNA
AsianInspirations asianinspirations.com.au asianinspirations.com.au 119 CRUNCHY LAMB RACK WITH AROMATIC SOY SAUCE
120 SOBA SALAD WITH SOY SAUCE
121 STIR FRIED BEEF AND PEACH WITH BLACK PEPPER SAUCE
122 PORK AND EGG FLOWER SOUP
123 FRIED FISH IN DOUBLE DELUXE FRUITY SAUCE
124 CANTONESE STYLE BEEF CONGEE
recipes 125 STIR FRIED BEEF AND TOMATOES WITH OYSTER SAUCE
126 PINEAPPLE SPARE RIBS
127 SLICED PORK CASSEROLE WITH BEAN CURD
128 PAN FRIED ASPARAGUS AND CHICKEN ROLL
129 STIR FRIED SHANGHAI NOODLES WITH BEEF AND CAPSICUMS
130 FRIED CHINESE MEAT DUMPLINGS
131 GLOSSARY
AsianInspirations asianinspirations.com.au asianinspirations.com.au CHINESE STIR FRIED BEEF WITH OYSTER SAUCE Serves: 4 | Prep: 20 mins | Cook: 8 mins | Marinate: 15 mins
INGREDIENTS METHOD
500g Stir-fry beef cuts (sliced) 1. Combine the sliced beef, garlic, black 2 tsp Fresh garlic cloves (chopped) peppercorns and white pepper in a small 1 tsp Ground black peppercorns bowl and allow to marinate for 15 mins. ½ tsp White pepper 2½ tsp Oil 2. Add 1½ tsp oil, heat wok over a medium–high heat and stir-fry the beef 120g Carrots (peeled and thinly for 2 - 3 mins until browned. Remove and sliced) set aside. 120g Asparagus (cut into 2-inch lengths) 3. Heat 1 tsp oil. Add carrots and asparagus 3 tsp Lee Kum Kee Panda Brand to the wok and stir-fry for 1-2 mins. Then, Oyster Sauce stir in the oyster sauce. Return the beef to Spring onions (curled) the wok and toss through.
4. Serve hot, garnished with spring onion curls.
asianinspirations.com.au 1 STIR FRIED CHICKEN THIGH AND SPRING ONION WITH OYSTER SAUCE Serves: 4 | Prep: 5 mins | Cook: 12 mins
INGREDIENTS METHOD
450g Skinless & boneless chicken 1. Mix chicken with marinade ingredients. thigh (chopped into pieces) 30g Spring onion (sliced into 2. Stir-fry spring onions in 2 tbsp oil until 3cm lengths) fragrant. Add chicken and stir-fry until 2 tbsp Oil lightly golden yellow. Pour in water, add 80ml Water 100g Brown onion (sliced) onions and capsicums, cook until sauce 100g Red capsicum (sliced) thickens. 100g Yellow capsicum (sliced)
Marinade 3 tbsp Lee Kum Kee Panda Brand Oyster Sauce 2 tsp Corn starch 1 tsp Lee Kum Kee Pure Sesame Oil
asianinspirations.com.au 2 STIR FRIED BEEF WITH TOMATOES & BROCCOLI Serves: 4 | Prep: 5 mins | Cook: 12 mins
INGREDIENTS METHOD
500g Beef fillet (sliced) 1. Mix beef with 2 tbsp of Lee Kum Kee 2 tbsp Lee Kum Kee Panda Brand Panda Brand Oyster Sauce. Oyster Sauce 1 tbsp Oil 2. Stir-fry beef in oil until half way done. ½ pc Onion (sliced) Add onions and broccoli florets, stir-fry for 2 mins. 120g Broccoli florets 1 packet Lee Kum Kee Ready Sauce 3. Stir in 1 packet of Lee Kum Kee Ready for Honey & Soy Chicken Sauce for Honey & Soy Chicken and 120g Tomatoes (halved) tomatoes.
4. Toss well, serve hot with rice or noodles.
asianinspirations.com.au 3 BAKED CHICKEN WINGS Serves: 3-4 | Prep: 10 mins | Cook: 40 mins | Marinate: 30 mins
INGREDIENTS METHOD
400g Chicken wings (wingettes 1. Mix the chicken wings with marinade and drummets separated, ingredients for 30 mins. tips removed) 50g Flour 2. Dip the chicken wings into the flour and put on a greased baking tray. Bake in a Marinade 1½ tbsp Lee Kum Kee Premium 200°C preheated oven for 30 mins, flip Soy Sauce over the chicken wings and bake for ¼ tsp Lee Kum Kee Premium Dark another 10 mins or until done. Soy Sauce 1½ tsp Lee Kum Kee Pure Sesame Oil ½ tsp Sugar 1 tsp Garlic powder A pinch of pepper 1 tsp Shaoxing wine
asianinspirations.com.au 4 BRAISED EEL WITH MUSHROOMS Serves: 3-4 | Prep: 15 mins | Cook: 15 mins
INGREDIENTS METHOD
400g Eel (washed and pat dry) 1. Cut eel into pieces (around 1cm thick), 7 tbsp Oil mix well with marinade ingredients. 3 slices Ginger 3 cloves Garlic 2. Deep fry eel in 5 tbsp of heated oil until 6 pcs Shiitake mushrooms (soaked golden brown. Drain. in warm water until softened) 1 tsp Red capsicum (sliced into 1cm lengths) 3. Heat 2 tbsp of oil. Stir-fry ginger, garlic, 3 stalks Spring onions (sliced into mushrooms, red capsicums and spring 3cm lengths) onions until fragrant. Stir in eel until 2 tsp Shaoxing wine done. Add wine.
Marinade ½ tsp Salt 4. Add sauce mix and simmer until sauce 2 tsp Corn starch thickens. A pinch of ground white pepper
Sauce Mix 2 tbsp Lee Kum Kee Chicken Marinade 1 tsp Lee Kum Kee Premium Soy Sauce 1 tsp Sugar 1½ tsp Cornstarch 7 tbsp Water
asianinspirations.com.au 5 STEAMED SPICY CHICKEN WITH BLACK AND WHITE FUNGUS Serves: 4 | Prep: 10 mins | Cook: 15 mins
INGREDIENTS METHOD
10g White fungus 1. Soak white and black fungus in water 5g Black fungus until softened. Drain and tear into pieces. 450g Chicken thighs (chopped into bite-sized pieces) 2. Mix chicken pieces with marinade 2 stalks Spring onions (cut into 5cm ingredients and stir in white and black lengths) fungus. Steam for 15 mins over high Marinade heat or until cooked through. Garnish 3 tbsp Lee Kum Kee Chilli Bean with spring onions and serve. Sauce 1½ tbsp Lee Kum Kee Premium Oyster Sauce 1 tsp Lee Kum Kee Pure Sesame Oil 1 tbsp Corn starch 1 tsp Sugar
asianinspirations.com.au 6 CHINESE BIG PLATE CHICKEN Serves: 3 | Prep: 20 mins | Cook: 20 mins
INGREDIENTS METHOD
¼ pc Lotus root (sliced & fried) 1. In a pan, heat up 4 tbsp oil over medium 6 tbsp Oil high heat and fry sliced lotus roots until 100g Potato (julienned) crisp and lightly browned. Drain and set 3 cloves Garlic (minced) aside. Next, fry the potatoes until slightly 10g Ginger (minced) browned. Drain and set aside. 4 pcs Star anise 4 pcs Dried red chillies 2. Add 2 tbsp oil to frying pan, add garlic, 250g Chicken meat (cut into ginger, star anise, dried red chillies and bite-sized pieces) chicken meat. Stir-fry until cooked. 1½ tbsp Rice wine 25g Green capsicum (cut into 3. Add rice wine, green & red capsicums, small chunks) spring onions and potatoes. Stir-fry until 25g Red capsicum (cut into small done. chunks) 2 stalks Spring onions (thinly sliced) 4. Add in seasoning mix, stir until well combined. Seasoning Mix 1 tbsp Lee Kum Kee Chilli Bean 5. Transfer to a serving dish and arrange Sauce fried lotus roots on top. Serve. ½ tsp Lee Kum Kee Chicken Bouillon Powder ¼ tsp Lee Kum Kee Premium Dark Soy Sauce 4 tbsp Water 2 tsp Sugar
asianinspirations.com.au 7 FRIED CHINESE THIN PANCAKE Serves: 2 | Prep: 15 mins | Cook: 15 mins
INGREDIENTS METHOD
120g Flour 1. Mix flour and glutinous rice flour in a 25g Glutinous rice flour bowl and make a hole in the centre. Add 210ml Water water gradually and stir well. Pour the 1 Egg (beaten) mixture through a sieve. 2½ tbsp Oil 50g Dried shrimps (soaked until 2. Add beaten egg and 1 tbsp of oil into softened, drained) the mixture and mix well. Set aside. 50g Preserved radish (soaked & diced) 3. In a pan, heat 1 tbsp of oil. Stir-fry dried 25g Spring onion (diced) shrimps, preserved radish and spring 1 tsp Lee Kum Kee Chicken onions. Drain off oil and add into the Bouillon Powder batter mixture. Mix in chicken bouillon ½ tsp Sugar powder and sugar until well combined.
Dipping Sauce 4. Heat ½ tbsp oil in pan and add a portion Lee Kum Kee Chiu Chow Chilli Oil of mixture and spread it evenly. Pan fry over low heat for 2 mins each side until golden brown. Repeat for the remaining mixture. Serve with dipping sauce.
asianinspirations.com.au 8 FRIED RICE WITH XO SAUCE (Fujian Fried Rice) Serves: 2 | Prep: 20 mins | Cook: 10 mins
INGREDIENTS METHOD
350g Rice (cooked) 1. Mix diced pork with marinade 120g Pork (diced) ingredients in a bowl. 8 tbsp Oil 50g Pumpkin (diced) 2. Heat 5 tbsp oil in a frying pan. Add 2 Eggs (beaten) pumpkin and fry until cooked. Drain. 2 pcs Dried shiitake mushrooms Add 1 tbsp oil in the pan and fry eggs. (soaked & diced) Toss in rice and fry until well combined. 75g Prawns (deveined & diced) Dish out and set aside. 50g Scallops (diced) 50g Chinese kale (steamed & 3. Add 2 tbsp oil and stir-fry pork until diced) cooked. Then, add mushrooms, prawns, scallops, Chinese kale and pumpkin. Marinade Stir-fry for 2 mins. Mix in seasoning mix 1 tbsp Lee Kum Kee Panda Brand and heat through. Oyster Sauce ½ tsp Lee Kum Kee Pure Sesame Oil 4. Pour over fried rice and serve. ½ tsp Corn starch
Seasoning Mix 2 tbsp Lee Kum Kee XO Sauce 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce 125ml Water 1 tsp Corn starch
asianinspirations.com.au 9 HOT AND SOUR SOUP Serves: 3 | Prep: 10 mins | Cook: 15 mins
INGREDIENTS Sauce Mix 2 tsp corn starch mixed with 2 tsp water 75g Pork (sliced) Oil 1 tsp METHOD 1 tbsp Ginger (peeled and julienned) 25g Bamboo shoots (peeled and 1. In a bowl, mix pork slices with marinade julienned) ingredients and stir well to combine. 50g Carrots (peeled and julienned) 8g Dried fungus (soaked and 2. In a pot, heat oil and add ginger, bamboo sliced) shoots, carrots, fungus and sliced 3 pcs Dried shiitake mushrooms rehydrated mushrooms. Stir-fry until (soaked and sliced) fragrant and cooked. 1L Boiling water 4 tbsp Lee Kum Kee Chicken 3. Pour in boiling water and carefully stir in Bouillon Powder Lee Kum Kee Chicken Bouillon Powder. 120g Tofu (sliced) Add pork slices and all seasoning 1 Egg (beaten) ingredients. Stir well. Then, add in tofu slices. Gently stir to mix then, allow to boil. Marinade 1 tsp Lee Kum Kee Premium 4. Pour in sauce mixture and gently stir to Soy Sauce combine. Once the soup has thickened, 1 tsp Lee Kum Kee Pure Sesame Oil turn off the fire and swirl in beaten egg. 1 tsp Corn starch ¼ tsp Sugar 5. Ladle to individual serving bowls and serve Seasoning Mix warm. 1 tbsp Lee Kum Kee Premium Soy Sauce 4 tbsp Black vinegar 2 tbsp Lee Kum Kee Chilli Bean Sauce Pepper (to taste)
asianinspirations.com.au 10 HOT AND SOUR LOTUS ROOT SLICES Serves: 3 | Prep: 40 mins | Cook: 15 mins | Marinate: 10 mins
INGREDIENTS METHOD
300g Lotus root (peeled and sliced) 1. Blanch the sliced lotus roots until soft. ½ tbsp Oil Soak in clean iced water for 30 mins and 1 tsp Lee Kum Kee Minced Garlic drain.
Seasoning Mix 2. Heat oil in a pan and stir-fry the garlic 1½ tsp Lee Kum Kee Chicken until fragrant. Add seasoning mix until Bouillon Powder 1½ tbsp Lee Kum Kee White Vinegar heated through, stirring occasionally. 1 tsp Lee Kum Kee Premium Soy Sauce 3. Add the seasoning mix to the lotus root 1 tsp Lee Kum Kee Pure Sesame Oil slices and marinate for 10 mins. Mix well 2 tsp Lee Kum Kee Peppercorn and serve. Chilli Oil 2½ tsp Chinese mature vinegar 1 tbsp Sugar
asianinspirations.com.au 11 STUFFED SQUID WITH LEMONGRASS PORK AND VERMICELLI Serves: 2-3 | Prep: 20 mins | Cook: 25 mins | Marinate: 30 mins
INGREDIENTS Sauce Mix 2 tbsp Lee Kum Kee Chicken Marinade 2 pcs Fresh squids (cleaned, 50ml Water insides removed) 1 tsp Corn starch 200g Pork (minced) 10g Lemongrass (chopped) METHOD 100g Water chestnuts (chopped) 1. Season squids with marinade 3 pcs Dried shiitake mushrooms ingredients for 30 mins. In a separate (soaked and chopped) bowl, mix pork, lemongrass, water 40g Bean vermicelli (soaked and chestnuts, shiitake mushrooms and separated) seasoning mix until well combined. Add 1 tbsp Lee Kum Kee Chicken Marinade softened bean vermicelli, mix well and Oil the filling is ready.
Marinade 2. Stuff the squids with filling. Seal the 2 tbsp Lee Kum Kee Chicken opening of both squids with toothpicks. Marinade Place the squids on a steam proof dish 3 Ginger slices and steam over high heat for 15 mins. Remove. 1 tbsp Cooking wine
Seasoning Mix 3. Coat cooked squids with Lee Kum Kee 1 tsp Sugar Chicken Marinade. Heat some oil in a frying pan and fry both squids slightly. 2 tsp Lee Kum Kee Premium Dish out. Soy Sauce 3 tsp Corn starch 4. Cut the stuffed squids into sections. In a A pinch of ground saucepan, cook the sauce mix until white pepper thickened. Drizzle over the squids and serve.
asianinspirations.com.au 12 BLACK BEAN SAUCE NOODLES Serves: 1 | Prep: 10 mins | Cook: 10 mins | Marinate: 15 mins
INGREDIENTS METHOD
50g Pork (diced) 1. In a bowl, combine diced pork with 75g Dried noodles marinade ingredients. Mix well and leave 1 tbsp Oil to marinate for 15 mins. 75g Onion (diced) 75g Potato (diced) 2. Meanwhile, cook the noodles in boiling 15g Cucumber (julienned) water according to package directions. Drain and transfer to a serving bowl. Marinade 2 tsp Lee Kum Kee Panda Brand 3. In a pan, heat 1 tbsp oil and stir-fry Oyster Sauce onions until fragrant. Add in potatoes 1 tsp Lee Kum Kee Pure Sesame Oil and cook halfway through. Put in pork and give a quick stir until heated Seasoning Mix through. Add in all seasoning mix 2 tsp Lee Kum Kee Panda Brand ingredients and cook until potatoes Oyster Sauce soften and pork is done. Pour in sauce 1 tbsp Lee Kum Kee Black Bean mix and gently mix until sauce thickens. Garlic Sauce Remove from heat. 1 tsp Sugar 150ml Water 4. Pour the sauce over the noodles. Top with cucumber strips and serve. Sauce Mix 2 tsp corn starch mixed with 2 tsp water
asianinspirations.com.au 13 NOODLES WITH OYSTER SAUCE AND VINEGAR Serves: 1 | Prep: 5 mins | Cook: 5 mins
INGREDIENTS METHOD
120g Dried noodles 1. Cook the noodles in boiling water 1 tbsp Spring onions (thinly sliced) according to package directions. Drain and transfer to a serving dish. Seasoning Mix 2 tbsp Lee Kum Kee Panda Brand 2. In a bowl, add all seasoning mix Oyster Sauce ingredients and stir to combine. Pour 2 tsp Lee Kum Kee Pure Sesame Oil over noodles and toss to mix thoroughly. 1 tsp Black vinegar Garnish with spring onions and serve 1 tsp Lee Kum Kee Minced Garlic with side dishes.
asianinspirations.com.au 14 NOODLES WITH XO SAUCE Serves: 1 | Prep: 5 mins | Cook: 8 mins
INGREDIENTS METHOD
1 tsp Lee Kum Kee Minced Garlic 1. Mix garlic with seasoning mix and add 2 tbsp Hot water hot water. Stir to combine. Set aside. 75g Dried noodles 50g Lettuce 2. Cook the noodles in boiling water 2 tbsp Lee Kum Kee XO Sauce according to package directions. Drain 1 tbsp Spring onions (diced) and transfer to a serving bowl. Blanch lettuce until slightly wilted.
Seasoning Mix 3. Drizzle sauce over cooked noodles and 1 tbsp Lee Kum Kee Premium mix well. Top with XO Sauce and sprinkle Soy Sauce with spring onions. Serve with a side of 1 tsp Lee Kum Kee White Vinegar blanched lettuce. Mix noodles well and 1 tbsp Lee Kum Kee Pure Sesame Oil enjoy!
asianinspirations.com.au 15 PAN FRIED SHRIMP CAKES Yield: 5 | Prep: 10 mins | Cook: 10 mins
INGREDIENTS METHOD
200g Shrimps (peeled, deveined, 1. Mince the shrimps, mix well with washed & pat dry) marinade ingredients until it becomes 1 tbsp Corn starch pasty. Divide the mixture into 5 portions 2 tbsp Oil and shape into patties. Pat each patty with corn starch. Marinade 1 tsp Lee Kum Kee Chicken 2. Heat up 2 tbsp oil in a pan and pan fry Bouillon Powder the shrimp cake patties until golden ½ tsp Sugar brown, both sides. A pinch of pepper 3. Dish out and place on paper towels to Dipping Sauce drain off excess oil. Serve with dipping Thai Sweet Chilli Sauce sauce.
asianinspirations.com.au 16 SOUR AND HOT BEEF Serves: 3-4 | Prep: 5 mins | Cook: 7 mins | Marinate: 30 mins
INGREDIENTS METHOD
90g Sugar 1. Dissolve sugar in Lee Kum Kee White 90ml Lee Kum Kee White Vinegar Vinegar in a medium sized bowl. Add in 90g Carrot(s) (shredded) carrots and onions and leave to soak for ½ pc Onion (shredded) 30 mins. Drain and set aside. 250g Beef (fillet) 2. In another bowl, marinate beef fillet with 2 tbsp Lee Kum Kee Panda Brand Lee Kum Kee Panda Brand Oyster Sauce. Oyster Sauce In a pan, heat up Lee Kum Kee Chiu 2 tbsp Lee Kum Kee Chiu Chow Chow Chilli Oil and put in beef. Stir-fry Chilli Oil until cooked. Toss in carrots and onions and continue to stir-fry for 2 mins.
Sauce Mix 3. Stir in sauce mix and heat through. Dish 1 tsp corn starch mixed with 1 tbsp water out and serve with steamed rice.
asianinspirations.com.au 17 STEAMED BEEF RIBS IN BLACK PEPPER SAUCE Serves: 4-5 | Prep: 10 mins | Cook: 15 mins | Marinate: 15 mins
INGREDIENTS METHOD
450g Beef ribs (chopped into 1. Coat beef ribs with a thin layer of corn 5cm pieces) starch. Mix well with oil. Marinate beef 1 tbsp Corn starch ribs with marinade ingredients for 15 1 tbsp Oil mins. 150g Tofu puffs Spring onions (finely sliced) 2. Blanch tofu puffs in boiling water. Red capsicum Squeeze out excess water from tofu (finely sliced) puffs and cut into half.
Marinade 3. Place beef ribs on tofu puffs. Steam for 4 tbsp Lee Kum Kee Black Pepper 10 mins over high heat until cooked. Sauce Garnish with spring onions and red 1 tsp Lee Kum Kee Pure Sesame Oil capsicums. 1 tsp Lee Kum Kee Minced Garlic ½ tsp Red capsicum (diced)
asianinspirations.com.au 18 GLUTINOUS RICE MINI DUMPLINGS WITH SALTED EGG YOLK Serves: 4 | Prep: 15 mins | Cook: 20 mins | Marinate: 30 mins
INGREDIENTS METHOD
40g Glutinous rice 1. Soak the glutinous rice and mung beans 80g Mung beans (peeled) together for 24 hrs and then drain. Add 1 tsp Lee Kum Kee Chicken 1 tsp Lee Kum Kee Chicken Bouillon Bouillon Powder Powder and 1 tsp oil, mix well. Split 1 1 tsp Oil salted egg yolk into 8 equal portions. Split the remaining ½ of a salted egg 1½ Salted egg yolks yolk into 8 small pieces (for garnishing). 200g Pork (minced) 1 stalk Spring onion (diced) 2. Place pork into a bowl and mix in marinade ingredients. Whip the mixture Marinade in one direction until it is about to turn 1 tbsp Lee Kum Kee Premium paste-like. Leave in refrigerator to Soy Sauce marinate for 30 mins. 2 tsp Corn starch 1 tsp Cooking wine 3. Divide the pork into 8 equal portions. Put 1 tsp Oil ⅛ of a salted egg yolk into each portion A pinch of sugar, salt and and roll into a ball. Coat the ball with ground white pepper glutinous rice and mung beans then, add a small piece of egg yolk on top. Repeat with remaining pork portions.
4. Place the dumplings onto a plate and steam for 15–20 mins or until cooked. Sprinkle the diced spring onions and serve.
asianinspirations.com.au 19 STEAMED SQUID AND BEAN VERMICELLI WITH SHRIMP SAUCE Serves: 2-3 | Prep: 5 mins | Cook: 8 mins | Marinate: 30 mins
INGREDIENTS METHOD
300g Fresh squid (cut into pieces) 1. Place squid pieces, red capsicums, Lee 1 Red capsicum (sliced) Kum Kee Minced Garlic and minced 1 tbsp Lee Kum Kee Minced Garlic ginger into a bowl. Add in marinade 2 tsp Ginger (minced) ingredients and mix well. Set aside to 50g Bean vermicelli (soaked and marinate for 30 mins. drained) 2. Place softened bean vermicelli on a Marinade plate. Then, put marinated squid pieces 2½ tsp Lee Kum Kee Fine Shrimp on top. Prepare a steamer over high heat Sauce and steam for 8 mins until cooked. Serve 2 tsp Lee Kum Kee Pure Sesame Oil immediately. 1 tsp Sugar 1 tsp Corn starch 1½ tsp Shaoxing wine
asianinspirations.com.au 20 STIR FRIED CHINESE UDON Serves: 2 | Prep: 10 mins | Cook: 10 mins
INGREDIENTS METHOD
120g Pork fillet / loin (sliced) 1. Place sliced pork into a bowl and add in 200g Udon noodles marinade ingredients. Mix well. 2 tbsp Oil 150g Bean sprouts (trimmed) 2. Blanch udon noodles in boiling water 2 stalks Spring onions (cut into and drain. Set aside. 5cm lengths) 1 tbsp Lee Kum Kee Chinese 3. In a pan, heat 2 tbsp oil and stir-fry pork Braising Sauce until cooked. Toss in udon, bean sprouts and spring onions. Drizzle in Lee Kum Kee Chinese Braising Sauce and stir-fry Marinade to mix well until heated through. Serve. 1 tbsp Lee Kum Kee Chinese Braising Sauce 2 tsp Corn starch
asianinspirations.com.au 21 VEGETABLE SPRING ROLLS Serves: 2 | Prep: 15 mins | Cook: 20 mins
INGREDIENTS Batter 1 tbsp water mixed with 1 tbsp flour 90g Cucumbers (shredded) 75g Carrots (shredded) Dipping Sauce 5g Black fungus (soaked and 1 tbsp Worcestershire sauce drained, shredded) 6 tbsp Oil METHOD 25g Bean vermicelli (soaked and drained) 1. Heat 1 tbsp oil in a pan and stir-fry 10 Spring roll wrappers cucumbers, carrots and black fungus. Add seasoning mix and softened Seasoning Mix vermicelli. Cook until heated through. 2 tbsp Lee Kum Kee Panda Brand Set aside to cool. Oyster Sauce 2. Then, divide the cooked fillings into 10 ½ tsp Lee Kum Kee Pure Sesame Oil portions and wrap with spring roll 1 tbsp Water wrappers. Seal with flour batter. ½ tsp Sugar ¼ tsp Corn starch 3. Deep fry the spring rolls in heated 5 tbsp A pinch of ground white oil until golden brown. Drain. Serve with pepper dipping sauce.
asianinspirations.com.au 22 BRAISED SPARE RIBS WITH CHESTNUTS AND PUMPKIN Serves: 3-4 | Prep: 15 mins | Cook: 30 mins | Marinate: 120 mins
INGREDIENTS METHOD
450g Spare ribs 1. Wash the spare ribs and pat dry. Mix in 2½ tbsp Oil marinade ingredients and leave to 150g Whole chestnuts (peeled) marinate in the refrigerator for 2 hrs. Add 100g Pumpkin (diced) 2 tbsp oil in a heated frying pan. Pan fry 20g Ginger (peeled) the spare ribs until golden brown. 10g Spring onions (cut into Remove the spare ribs from the oil and 5cm lengths) set aside. 20g Garlic (slightly crushed) 50g Shallots (slightly crushed) 2. Steam the chestnuts and pumpkin until half-cooked, then cool. Marinade 2 tbsp Lee Kum Kee Panda Brand 3. Heat a frying pan with ½ tbsp oil over Oyster Sauce medium heat. Add the ginger, spring 1 tsp Corn starch onions, garlic and shallots and fry 1 tsp Lee Kum Kee Pure Sesame Oil slightly. Add the spare ribs, chestnuts and seasoning mix, and bring to a boil. Seasoning Mix Turn to low heat and cover the pan with 2 tbsp Lee Kum Kee Panda Brand a lid. Continue cooking until the spare Oyster Sauce ribs are fully cooked and the chestnuts 1 tsp Lee Kum Kee Premium are soft. Add the diced pumpkin and Soy Sauce cook for another 10 mins. 1 tsp Lee Kum Kee Premium Dark Soy Sauce 4. Add water if necessary. Cook the sauce 1 tsp Shaoxing wine to the preferred thickness and turn off 1 tsp Sugar the heat. Serve. 700ml Water
asianinspirations.com.au 23 SEAFOOD SKEWERS Yield: 4 | Prep: 10 mins | Cook: 10 mins | Marinate: 60 mins
INGREDIENTS METHOD
8 Fresh shrimps (peeled and 1. Season the shrimps and salmon fillet deveined, tails intact) cubes with the marinade ingredients for 100g Salmon fillet (cubed) at least 1 hr. 1 Purple onion (sliced) 1 Green capsicum (sliced) 2. Assemble the skewers by piercing 1 Red capsicum (sliced) through onions, assorted capsicums, 1 Yellow capsicum (sliced) shrimps and salmon cubes. 4 Long bamboo skewers 1 tbsp Oil 3. Heat 1 tbsp of oil in a frying pan. Pan fry 2 tbsp Lee Kum Kee Salt Reduced the skewers until the ingredients change Seasoned Soy Sauce colour. Marinade 1 tbsp Lee Kum Kee Salt Reduced 4. Put the skewers onto a tray. Coat with Seasoned Soy Sauce Lee Kum Kee Salt Reduced Seasoned A pinch of paprika and Soy Sauce. Bake the skewers in a 200°C ground white pepper preheated oven until golden brown.
asianinspirations.com.au 24 SEAFOOD FRIED RICE Serves: 2 | Prep: 20 mins | Cook: 10 mins | Marinate: 15 mins
INGREDIENTS METHOD
190g Seafood mix 1. Place seafood mix into a bowl and pour 2 tbsp Oil in marinade ingredients. Mix well and 2 tbsp Onions (chopped) set aside to marinate for 15 mins. 2 Eggs (beaten) 250g Rice (cooked) 2. Add 2 tbsp oil to a heated pan, stir-fry 30g Green peas 30g Carrots (diced) onions till fragrant. Add seafood mix and 1 tbsp Water stir fry for 2 mins. Then, add eggs and 2 tbsp Spring onions (chopped) cook till halfway done. Toss in rice, green peas and carrots. Continue to stir-fry Marinade until well combined. ½ tbsp Lee Kum Kee Concentrated Chicken Broth 3. Add seasoning, water and spring onions. Seasoning Mix Stir-fry to mix well. Dish out and serve. 1 tbsp Lee Kum Kee Concentrated Chicken Broth
asianinspirations.com.au 25 SEAFOOD AND TOFU SOUP Serves: 2 | Prep: 5 mins | Cook: 10 mins
INGREDIENTS METHOD
1000ml Water 1. In a pot, add water, seasoning mix and 175g Tofu (diced) tofu. Bring to a boil. Then, add seafood 130g Seafood mix mix and allow to cook for 1 min. 1 Egg (beaten) 2 tbsp Corn starch mixed with 2. Add starch-water mixture to soup and 2 tbsp water stir till thickened. Turn heat to low and Seasoning Mix slowly stir in beaten egg into soup and 2 tbsp Lee Kum Kee Concentrated mix well. Serve. Chicken Broth
asianinspirations.com.au 26 CHINESE BRAISED EEL WITH MASHED PURPLE SWEET POTATOES Serves: 2 | Prep: 15 mins | Cook: 30 mins
INGREDIENTS METHOD
100g Potatoes 1. Boil whole potatoes and purple sweet 100g Purple sweet potatoes potatoes until softened. Dish out and 100g Whipping cream allow to cool. Peel and mash until fluffy. 30g Butter Add whipping cream, butter and a pinch A pinch of salt and ground of salt and ground white pepper. Mix white pepper well. Keep warm and set aside. 180g Freshwater eel (de-boned) 2. Pat the eel meat dry and marinate lightly Marinade with a pinch of salt and ground white A pinch of salt and ground white pepper pepper. Allow the eel meat to air dry.
Seasoning Mix 3. Stir seasoning mix well over hot water. 1 tbsp Lee Kum Kee Chinese Brush a layer onto the eel. Roast eel in a Braising Sauce 180°C preheated oven. Continue to baste 1 tbsp Honey with seasoning mix periodically until the eel is cooked through. Plate the eel. Sauce Mix 1½ tbsp Lee Kum Kee Chinese 4. Stir sauce mix well over hot water. Braising Sauce Drizzle over the eel. Serve with the 2 tsp Sugar mashed purple sweet potatoes.
asianinspirations.com.au 27 PORK DUMPLINGS IN HOT CHILLI OIL Serves: 2 | Prep: 15 mins | Cook: 10 mins
INGREDIENTS METHOD
150g Pork (minced) 1. In a bowl, put in pork and mix in 1 tbsp 3 tbsp Spring onions (chopped) of chopped spring onions. Add marinade 12 Shanghai-style wonton ingredients and stir to mix well. The wrappers filling is ready. 2 tbsp Beaten egg 2 tbsp Roasted peanuts (crushed) 2. Spoon some filling into a wonton wrapper. Glaze the rim with beaten egg Marinade to seal. Repeat with remaining wonton 2 tsp Lee Kum Kee Premium wrappers and filling. Soy Sauce 1 tsp Lee Kum Kee Pure Sesame Oil 3. Bring some water to a boil. Drop in the ¼ tsp Sugar wontons and cook until the wontons ½ tsp Ground white pepper float to the surface. Dish out and place into a bowl with seasoning mix. Sprinkle Seasoning Mix with crushed peanuts and remaining 4 tbsp Lee Kum Kee Sichuan Chilli spring onions. Serve. Douban Sauce 6 tbsp Lee Kum Kee Pure Sesame Oil (heated to a boil) 1½ tsp Sugar 2 tbsp Cold water 1 tbsp Coarse red capsicum 1 tsp Ground Sichuan pepper
asianinspirations.com.au 28 RICE DUMPLINGS WITH GOLDEN OYSTERS AND DRIED SCALLOPS Serves: 2 | Prep: 35 mins | Cook: 180 mins | Marinate: Overnight
INGREDIENTS 2. Drain glutinous rice and mung beans. Add half of the Lee Kum Kee Chicken 90g Glutinous rice Bouillon Powder into the glutinous rice, and the other half into the mung beans. 90g Mung beans (peeled) Mix well. 4-8 Dried bamboo leaves 4 Wrapping straws 3. Boil dumpling leaves and wrapping 40g Pork belly (cut into pieces) straws for 10 mins before use. Drain well 1 tbsp Lee Kum Kee Chicken and set aside. Bouillon Powder 4. Divide ingredients into two equal 4 Semi-dried oysters (cooked) portions. Stack two bamboo leaves 20g Dried scallops (cooked) together and twist to form a funnel 2 Salted egg yolks shape. Add a layer of glutinous rice, followed by a layer of mung beans. Top Marinade with pork belly, 2 oysters, dried scallops, 1 salted egg yolk, remaining mung 30g Five spice powder beans and cover with another layer of glutinous rice. Fold the bamboo leaves Dipping Sauce to completely enclose the filling and 1 tbsp Lee Kum Kee Sweet Soy Sauce form a pyramid shape. Tie securely with the straws. Repeat each step for the other dumpling. METHOD 5. Bring water to a boil in a large stock pot. 1. Marinate the pork belly with five spice Submerge the dumplings completely in powder overnight. Soak the glutinous water. Simmer on low heat for 3 hrs. rice and mung beans separately for 6 Take off the heat. Keep covered for hrs. Soak dumpling leaves and wrapping another 3 hrs. Then serve. straws in water for 2 hrs.
asianinspirations.com.au 29 ROAST CHICKEN IN SOYBEAN SAUCE Serves: 5-6 | Prep: 5 mins | Cook: 40 mins | Stand Time: 120 mins
INGREDIENTS METHOD
1 Whole chicken, about 1.3kg 1. Rinse the chicken clean and pat dry. Mix 1 tbsp Oil marinade thoroughly and evenly coat the chicken. Let it stand for 2 hrs. Marinade 7 tbsp Lee Kum Kee Soybean Sauce 2. Roast the chicken for 30–40 mins in a 2 tsp Sugar 1 tbsp Water 180°C preheated oven. Baste the chicken with oil occasionally. Roast until cooked Dipping Sauce through. 1 tbsp Lee Kum Kee Soybean Sauce 1 tsp Lee Kum Kee Premium 3. Mix the dipping sauce and heat up Oyster Sauce 1 tsp Corn starch before serving. 4 tbsp Water
asianinspirations.com.au 30 PAN FRIED EGG DUMPLINGS WITH XO SAUCE Serves: 4 | Prep: 5 mins | Cook: 20 mins
INGREDIENTS METHOD
100g Pork (minced) 1. In a bowl, put in minced pork and 1 tbsp Spring onions (chopped) combine well with marinade ingredients, 1 tbsp Coriander (chopped) spring onions and coriander. 1 tsp Corn starch 1 tbsp Water 2. In a separate bowl, mix corn starch with 3 Eggs water. Crack in eggs and add in Oil seasoning mix. Beat well.
Marinade 3. Heat oil in a skillet over medium heat. 1 tbsp Lee Kum Kee XO Sauce Pour 2 tbsp egg mixture and place pork 2 tsp Lee Kum Kee Panda Brand filling just off centre. Fold egg sheet in Oyster Sauce half while still soft. Seal in pork filling by A pinch of pepper slightly pressing edges. Pan-fry over low heat until both sides are golden brown. Seasoning Mix Repeat until all ingredients are used up. ¼ tsp Salt Serve with more XO Sauce if desired. ½ tsp Lee Kum Kee Pure Sesame Oil
asianinspirations.com.au 31 STIR FRIED OYSTER DICES IN SESAME PUFF Serves: 5-6 | Prep: 80 mins | Cook: 30 mins
INGREDIENTS METHOD
90g Chicken (minced) 1. Knead 200g flour with baking powder, 120g Oyster meat (diced) yeast and water to form a soft dough. 2 tsp Lee Kum Kee Minced Garlic Mix remaining 50g flour with oil to form 2 tsp Shallots (chopped) an oil paste. 2 tbsp Oil 2. Divide soft dough into 8 portions. Roll 90g Red capsicums (finely diced) out each dough portions to 5mm 50g Carrots (finely diced) thickness. Brush oil paste onto each 25g Water chestnuts (finely diced) dough and roll up. Flatten each dough 50g Pine nuts (toasted) again. Brush with Char Siu Sauce and Puff Pastry roll up. 250g Plain flour 3. Flatten dough again and roll into an oval 2g Baking powder shape. Brush with water and sprinkle 2g Instant yeast with sesame seeds on one side. Arrange 100 -120ml Water dough on oiled baking tray. Bake puffs in 30g Oil a 220°C preheated oven for 15 mins until 1 tbsp Lee Kum Kee Char Siu Sauce golden brown. Adequate amount of sesame seeds 4. Marinate chicken. Blanch oyster meat in boiling water and drain. Marinade 1 tbsp Lee Kum Kee Premium 5. Stir-fry garlic and shallots in 2 tbsp oil. Oyster Sauce Add chicken and oysters, stir-fry until 1 tsp Lee Kum Kee Pure Sesame Oil cooked. Add red capsicums, carrots and water chestnuts. Stir-fry for 1 min then, Seasoning Mix add seasoning mix. Stir and heat 2 tsp Lee Kum Kee Premium through. Oyster Sauce 1 tbsp Lee Kum Kee Char Siu Sauce 6. Add pine nuts to filling and mix well. Stuff 1 tsp Lee Kum Kee Pure Sesame Oil filling into sesame puffs and serve hot. 1 tsp Corn starch 2 tbsp Water
asianinspirations.com.au 32 THAI STYLE PAN FRIED FISH PATTIES Serves: 4 | Prep: 20 mins | Cook: 10 mins
INGREDIENTS Dipping Sauce 2 tbsp Lee Kum Kee Premium 300g Mackerel fillet Soy Sauce 40g Long green beans 1 tbsp Lee Kum Kee White Vinegar (finely chopped) 1 tbsp Sugar 4 tbsp Oil 2 tbsp Roasted peanuts (chopped) A pinch of salt ½ tsp Bird’s eye chilli flakes
Seasoning Mix METHOD 1 tbsp Lee Kum Kee Premium Soy Sauce 1. Mash the mackerel fillet, blending with a little salt and water in a mixing bowl 1 tsp Sugar until it turns sticky. Add in green beans ½ An egg and seasoning mix. Combine thoroughly. 1 pc Ka r lime leaf (chopped) ½ tsp Bird’s eye chilli flakes 2. Divide mixture into 8-10 balls and flatten ¼ tsp Lime zest to form patties. ⅛ tsp Black pepper (crushed) 3. Heat 4 tbsp oil in a skillet. Pan fry the 1 tsp Lemongrass (chopped) patties over medium heat until both 1 tsp Shallots (chopped) sides are golden brown and thoroughly ½ tsp Lee Kum Kee Minced Garlic cooked. Serve with dipping sauce.
asianinspirations.com.au 33 CHILLI GARLIC BUTTER PRAWNS Serves: 4 | Prep: 5 mins | Cook: 10 mins
INGREDIENTS METHOD
100g Onion (diced) 1. Stir-fry onions in 2 tbsp oil until fragrant. 2 tbsp Oil Add prawns and stir-fry well. 300g Prawn meat 1 tbsp Spring onions (chopped) 2. Add sauce mix and simmer until prawns 30g Butter are cooked.
Sauce Mix 3. Remove from heat. Add spring onions 2 tbsp Lee Kum Kee Chilli and butter. Stir to melt the butter and Garlic Sauce thicken the sauce. Serve. 2 tsp Lee Kum Kee Panda Brand Oyster Sauce 80ml Water 1 tsp Sugar ½ tsp Corn starch
asianinspirations.com.au 34 STEAMED SCALLOPS WITH BLACK BEAN GARLIC SAUCE Serves: 2 | Prep: 10 mins | Cook: 10 mins
INGREDIENTS METHOD
30g Bean vermicelli (soaked and 1. Mix softened bean vermicelli with drained) Lee Kum Kee Seasoned Soy Sauce for 1 tbsp Lee Kum Kee Seasoned Soy Seafood. Sauce for Seafood 4 pcs Fresh scallops with shell 1 stalk Spring onion (chopped) 2. Place some seasoned vermicelli between 2 tbsp Fried chopped garlic scallop and shell. Top with seasoning mix. 1-2 tbsp Oil 3. Steam scallops over high heat for 8 mins. Seasoning Mix Sprinkle with spring onions and fried 1 tbsp Lee Kum Kee Black Bean garlic. Pour hot oil over scallops and Garlic Sauce serve immediately. 1 tsp Lee Kum Kee Pure Sesame Oil 1 tsp Shaoxing wine
asianinspirations.com.au 35 STIR FRIED RICE NOODLES WITH BEEF IN ALL-PURPOSE MARINADE Serves: 4 | Prep: 8 mins | Cook: 7 mins
INGREDIENTS Seasoning Mix 2 tsp Lee Kum Kee Premium 120g Beef (sliced) Oyster Sauce 3 tbsp Oil 2 tbsp Lee Kum Kee All Purpose 100g Beansprouts (trimmed) Marinade 1 stalk Spring onion (cut into 5cm lengths) METHOD 25g Carrot (shredded) 350g Fresh flat rice noodles 1. Mix beef with marinade ingredients. 50g Yellow chives (cut into 5cm lengths) 2. In a pan, heat 1 tbsp oil and stir-fry beansprouts for 1 min. Drain. Add 2 tbsp oil and stir-fry spring onions. Add in beef Marinade and carrots, stir-fry until cooked through. 1 tbsp Lee Kum Kee Premium Add rice noodles, beansprouts, yellow Oyster Sauce chives and seasoning mix. Stir-fry well 2 tsp Lee Kum Kee Pure Sesame Oil until heated through.
3. Dish out and serve.
asianinspirations.com.au 36 CHICKEN WONTON SOUP Serves: 7-8 | Prep: 30 mins | Cook: 150 mins
INGREDIENTS METHOD
1kg Chicken (cleaned and excess 1. Blanch Chinese cabbage and cool. fat removed) Combine minced pork, chopped 20g Chinese Jinghua ham Chinese cabbage and Seasoning Mix for (shredded) Shanghai Wonton together. Wrap pork 10 pcs Chinese cabbage filling in wonton wrappers, seal with egg Seasoning Mix white and chill. 20g Lee Kum Kee Chicken Bouillon Powder 2. Put shredded Chinese ham in chicken. 5g Salt Simmer chicken in a pot of water 5g Sugar (around 3L) with salt and sugar over high heat for 30 mins. Turn to low heat and Shanghai Wonton simmer for another 2 hrs. Add Lee Kum 20g Chinese cabbage stalk (chopped) Kee Chicken Bouillon Powder to taste. 300g Half fatty pork (minced) 20 pcs Wonton wrappers 3. Cook Shanghai wontons and Chinese 20g Egg white cabbage in water. Take them out and put into chicken soup to serve. Seasoning Mix for Shanghai Wonton 5g Lee Kum Kee Chicken Bouillon Powder 3g Lee Kum Kee Pure Sesame Oil 5g Corn starch 3g Salt 2g Sugar
asianinspirations.com.au 37 BRAISED QUAILS IN SOY AND OYSTER SAUCE Serves: 5 | Prep: 30 mins | Cook: 70 mins
INGREDIENTS METHOD
100g Maltose 1. Melt maltose in 80g hot water and mix 900g Quails (cleaned) thoroughly. Oil 10g Ginger 2. Heat some oil in a saucepan. Stir-fry 10g Spring onion ginger, spring onion and other spices 3g Black cardamom 3g Star anise until fragrant and put them in a reusable 10g Cinnamon sachet bag. Put red yeast rice in another 2g Liquorice bag. Put both sachets into stock and add 3g Clove in the seasoning mix. Simmer mixture 3g Dried tangerine peel over low heat for 40 mins. 5g Sand ginger 1g Luo Han Guo / monk fruit 3. Immerse quails in sauce mixture and 8g Red yeast rice 350ml Stock braise over low heat for 20-30 mins. Remove quails and spread maltose on Seasoning Mix skin of quails evenly when hot. Cut 300g Lee Kum Kee Premium quails into pieces. Serve with more Soy Sauce sauce if desired. 20g Lee Kum Kee Premium Oyster Sauce 50g Lee Kum Kee Chinese Marinade 30g Rock sugar 20ml Shaoxing wine
asianinspirations.com.au 38 BEEF ROLLS IN DOUBLE DELUXE SOY SAUCE Serves: 3-4 | Prep: 15 mins | Cook: 5 mins
INGREDIENTS METHOD
250g Beef with marbled fat 1. In a bowl, place beef slices and mix with (cut into 12 slices) marinade ingredients. 12 Small pcs of iceberg lettuce 6 pcs Crab-flavoured sticks (halved) 2. Place a lettuce and crab-flavoured stick 2 tbsp Oil on each slice of beef. Roll them up.
Marinade 2 tbsp Lee Kum Kee Double Deluxe 3. Heat oil in a pan and pan fry beef rolls Soy Sauce until cooked. Serve hot. 1 tsp Lee Kum Kee Pure Sesame Oil
asianinspirations.com.au 39 STEAMED TOFU WITH MINCED PORK AND SHRIMP Serves: 4 | Prep: 20 mins | Cook: 15 mins
INGREDIENTS METHOD 75g Pork (minced) 1. Mix pork and shrimp meat with 75g Shrimp meat (minced) 400g Soft tofu (cut into 3cm pieces) marinade ingredients. 2 tbsp Oil 4 pcs Shiitake mushrooms (soaked, 2. Steam soft tofu on medium heat for 10 drained and diced) mins. Drain and keep warm. 75g Baby corn (diced) 2 tbsp Green peas 3. Heat up oil in a pan and stir-fry pork, shrimps and mushrooms until cooked. Marinade Stir in baby corns, green peas and sauce 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce mix. Heat through and pour on 1 tsp Lee Kum Kee Pure Sesame Oil steamed tofu. Sugar 1 tsp White pepper (to taste)
Sauce Mix 1 tsp corn starch mixed with 3 tbsp water
asianinspirations.com.au 40 STIR FRIED CHICKEN AND MUSHROOMS WITH OYSTER SAUCE Serves: 3-4 | Prep: 15 mins | Cook: 5 mins
INGREDIENTS METHOD
300g Chicken fillet (sliced) 1. Mix chicken with marinade ingredients. 2 tbsp Oil 1 Red chilli (sliced) 2. Heat 2 tbsp oil in a pan and stir-fry red 120g Button mushrooms (sliced) chillies. Add chicken and stir-fry until 50g Baby corns (sliced) almost cooked. Add button mushrooms, 2 tbsp Lee Kum Kee Panda Brand baby corns and Lee Kum Kee Panda Oyster Sauce Brand Oyster Sauce. Stir-fry for another 2 Marinade mins then, dish out and serve. 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce 2 tsp Water 1 tsp Corn starch
asianinspirations.com.au 41 DEEP FRIED TARO CAKES WITH SCALLOPS Serves: 4-5 | Prep: 10 mins | Cook: 60 mins
INGREDIENTS METHOD 10 Scallops 1. Place scallops into a bowl and mix well 600g Taro (peeled and cut into with marinade ingredients. smaller pieces) Corn starch (for coating) 2. Prepare a steamer over high heat. Steam ½ cup Oil taro for 45 mins. Remove and mash while still hot. Add seasoning mix and Marinade combine well. 1 tsp Lee Kum Kee Premium Oyster Sauce 3. Divide the mashed taro into 10 equal A little Lee Kum Kee Pure portions. Put a scallop in the middle of the Sesame Oil mashed taro and form them into round A pinch of pepper cakes. Coat taro cakes with corn starch.
Seasoning Mix 4. Deep fry taro cakes in ½ cup heated oil 1 tsp Salt until golden brown and serve. ½ tsp Sugar
asianinspirations.com.au 42 STEAMED CHICKEN WITH FINE SHRIMP SAUCE Serves: 3-4 | Prep: 15 mins | Cook: 10 mins
INGREDIENTS METHOD 200g Chicken fillet (sliced) 1. Mix all ingredients with marinade 90g Bean vermicelli (sectioned, ingredients. Steam on high heat for 10 soaked until softened, mins or until cooked through. drained) 90g Asparagus (sliced) 2. Remove and serve. 50g Carrot(s) (sliced) 6 pcs Bean curd puffs (sliced)
Marinade 2 tbsp Lee Kum Kee Fine Shrimp Sauce 1 tbsp Cooking wine 1 tbsp Oil 1 tbsp Water 1½ tsp Sugar 1 tsp Corn starch
asianinspirations.com.au 43 HONEY PORK JERKY Serves: 2-3 | Prep: 10 mins | Cook: 45 mins | Marinate: 60 mins
INGREDIENTS METHOD 300g Half fatty pork (minced) 1. Marinate minced pork for 1 hr. Spread 2½ tbsp Honey minced pork on baking paper and cover Marinade with cling wrap. Flatten with a rolling pin 2 tbsp Lee Kum Kee Char Siu Sauce into a 2mm thick square. Discard the cling 1 tsp Lee Kum Kee Premium wrap and place the minced pork together Soy Sauce with baking paper on an oven tray. 1 tsp Mei gui lu jiu / rose flavoured wine 2. Bake pork at 150°C preheated oven for 2 tsp Sugar about 20 mins. Take out and turn the 1½ tsp Corn starch pork over on another new baking paper A pinch of white pepper and bake for another 15 mins or until done. Remove from oven.
3. Turn the oven temperature to 170°C. Brush with honey on both sides. Bake each side for 4 mins.
4. Remove and allow to cool. Cut into smaller pieces and serve.
asianinspirations.com.au 44 CHINESE BARBECUED PORK (Char Siu) Serves: 3-4 | Prep: 5 mins | Cook: 35 mins | Marinate: 120 mins
INGREDIENTS METHOD 450g Pork fillet / tenderloin 1. Marinate pork with Lee Kum Kee Char Siu (cut lengthwise into 2 strips) Sauce for 2 hrs. 5 tbsp Lee Kum Kee Char Siu Sauce 1 tbsp Honey 2. Bake pork at 180°C preheated oven for 30 mins, turning once. Brush pork with honey and bake for another 2 mins.
3. Remove and let cool slightly before slicing into smaller pieces. Serve with rice or noodles.
asianinspirations.com.au 45 BARBECUED PORK PUFF PASTRY Serves: 6-7 | Prep: 15 mins | Cook: 10 mins
INGREDIENTS METHOD 90g Char siu / Chinese barbecued 1. Stir-fry char siu, mushrooms, onions and pork (diced) 2 pcs Shiitake mushrooms yellow chives in a heated pan with oil. Stir (soaked and diced) in seasoning mix and cook until sauce 50g Onion (diced) thickens. Set aside to cool then, divide 50g Yellow chives (diced) into 18 portions. 2 tbsp Oil 2 pcs Frozen puff pastry 2. Divide each puff pastry into 9 portions. 1 Egg (beaten, for glazing) Place filling into a pastry portion and Seasoning Mix wrap to make a triangle. Glaze each 2 tbsp Lee Kum Kee Premium pastry with egg wash. Oyster Sauce 3 tbsp Water 3. Bake the puffs in a preheated oven at ½ tsp Corn starch 220˚C for 10 mins until golden brown. ½ tsp Sugar
asianinspirations.com.au 46 TOFU SKIN ROLLS WITH VEGETABLES Serves: 2-3 | Prep: 15 mins | Cook: 10 mins
INGREDIENTS METHOD 120g Yellow bean sprouts (drained) 1. Stir-fry bean sprouts in a heated pan 5 tbsp Oil 5pcs Shiitake mushrooms (soaked, with 2 tbsp oil. Add shiitake mushrooms, squeezed and shredded) wood fungus, carrots and celery. Stir-fry 10g Wood fungus (soaked and for 1 min. Add seasoning mix and heat shredded) through. Set aside to cool. 50g Carrots (shredded) 50g Celery (shredded) 2. Divide filling into 8 portions. Place a 1 pc Tofu skin (divided into 8 pcs) portion of filling onto a piece of tofu skin
Seasoning Mix and wrap like a spring roll. Seal with 1½ tbsp Lee Kum Kee Vegetarian sealing paste. Repeat with remaining Stir-Fry Sauce filling and tofu skin. 4 tbsp Water 1 tsp Corn starch 3. Pan fry the tofu skin rolls in 3 tbsp oil ½ tsp Sugar until golden and crisp. Dish out and
Sealing Paste serve with dipping sauce of your choice. 2 tsp water mixed with 2 tsp plain flour
asianinspirations.com.au 47 TWO COLOUR ROE TOFU Serves: 3 | Prep: 10 mins | Cook: 5 mins
INGREDIENTS METHOD 350g Soft tofu 1. Cut both soft and egg tofu into desired 2 tubes Egg tofu shapes using cookie cutters. Place onto a 1 tbsp Black fish roe plate and steam for 5 mins. 1 tbsp Red fish roe 2 tbsp Lee Kum Kee Seasoned 2. Arrange black fish roe over the soft tofu Soy Sauce for Seafood and red fish roe over the egg tofu. Spring onions (shredded)
3. Drizzle with Lee Kum Kee Seasoned Soy Sauce for Seafood. Garnish with spring onions and serve.
asianinspirations.com.au 48 RADISH STUFFED WITH XO SAUCE SHRIMP PASTE IN CRAB ROE SAUCE Serves: 3-4 | Prep: 20 mins | Cook: 20 mins
INGREDIENTS METHOD 60g Fresh shrimps (peeled, 1. In a bowl, season shrimps with a pinch deveined, washed and dried) of salt. Mince the shrimps using a knife 4 Shiitake mushrooms (chopped) or blender. Add shiitake mushrooms and 1 Radish (sliced to 3cm thickness) seasoning mix. Stir the mixture until it 30g Crab roe forms a paste. Wrap the bowl with cling 50ml Broth wrap and chill in refrigerator. 20ml Carrot juice A pinch of corn starch 2. Use a round mould to cut the radish 2 tbsp Lee Kum Kee XO Sauce pieces into preferred sizes. Make a hole in Salt the centre of each piece. Sprinkle a pinch of salt on the surface of the radish. Steam Seasoning Mix until cooked and set aside to cool. 1 Egg white ½ tsp Salt 3. Arrange the radish pieces on a plate. A pinch of ground white Stuff shrimp paste into each piece. pepper Steam for 8–10 mins. Mince the crab roe. Dash of Lee Kum Kee Pure Boil the broth and carrot juice and add Sesame Oil the minced crab roe. Add a pinch of corn starch to thicken the sauce. Drizzle the sauce over the steamed radish pieces with stuffed shrimp paste. Top with XO Sauce. Serve.
asianinspirations.com.au 49 STUFFED HAIRY GOURD IN OYSTER SAUCE Serves: 4 | Prep: 30 mins | Cook: 30 mins
INGREDIENTS METHOD 600g Hairy gourd (peeled, inner 1. Cook hairy gourd in a pot of boiling pulp removed and cut into water until tender. Drain and let cool. 2cm round slices) 150g Shrimp meat (minced) 2. Combine minced shrimp meat with 1 heaped tbsp Corn starch (for dusting) marinade ingredients. Mix well. Dust the inner part of hairy gourds with corn Marinade starch and stuff with marinated shrimp. ½ tsp Corn starch ¼ tsp Sugar 3. Prepare a steamer over high heat. Steam ¼ tsp Salt hairy gourds for 8 mins. Remove from White pepper (to taste) heat and discard excess juice.
4. Stir-fry mushrooms and pour in sauce Sauce Mix mix ingredients. Stir and heat through. 2 pcs Chinese mushrooms Pour over steamed hairy gourds and (soaked and diced) serve. Garnish with chopped spring 1½ tbsp Lee Kum Kee Premium onions and red chillies if desired. Oyster Sauce 1 tsp Lee Kum Kee Premium Soy Sauce 2 tsp Corn starch 125ml Water
asianinspirations.com.au 50 STIR FRIED VEGETARIAN EGG NOODLES Serves: 1-2 | Prep: 15 mins | Cook: 8 mins
INGREDIENTS METHOD 120g Egg noodles 1. Cook egg noodles in boiling water 2 tbsp Oil according to package instructions. Drain. 4 pcs Shiitake mushrooms (soaked Combine seasoning mix in a bowl, set and cut into pieces) aside. 12.5g White fungus (soaked and cut into pieces) 2. In a pan, heat up oil and stir-fry shiitake 25g Carrot (sliced) mushrooms until fragrant. Add white 50g Canned button mushrooms fungus, carrots, mushrooms and baby (drained and halved) corns. Stir-fry for 1 min. 50g Canned baby corns (drained and sliced) 3. Toss in egg noodles and drizzle in seasoning mix ingredients. Stir until well combined and heated through. Dish out Seasoning Mix and serve. 4 tbsp Lee Kum Kee Seasoned Soy Sauce for Seafood 6 tbsp Water 1 tsp Corn starch
asianinspirations.com.au 51 SPICY STIR FRIED PORK DICES WITH CASHEW NUTS Serves: 2 | Prep: 15 mins | Cook: 10 mins
INGREDIENTS METHOD 350g Pork (diced) 1. Combine seasoning mix ingredients in a 2 tbsp Oil bowl. 2 tsp Garlic (minced) 2 tsp Shaoxing wine 2. In a separate bowl, mix diced pork 90g Capsicums (diced) together with marinade ingredients. 50g Cashew nuts (fried)
Marinade 3. Heat up oil in a pan and stir-fry minced garlic until fragrant. Add in pork and 2 tsp Lee Kum Kee Panda Brand stir-fry until cooked. Drizzle in Shaoxing Oyster Sauce wine and toss in capsicums. Pour in 1 tsp Lee Kum Kee Pure Sesame Oil ½ tsp Corn starch seasoning mix ingredients and stir well until cooked through. Seasoning Mix 4. Add cashew nuts and toss well. Dish out 2 tbsp Lee Kum Kee Sichuan Hot and serve with steamed rice. and Spicy Sauce 3 tbsp Water ½ tsp Sugar ½ tsp Corn starch
asianinspirations.com.au 52 PAN FRIED PORK WITH CAPSICUM Serves: 4 | Prep: 10 mins | Cook: 10 mins | Marinate: 30 mins
INGREDIENTS METHOD 300g Pork meat (sliced) 1. Place pork slices into a bowl and mix in 2½ tbsp Oil marinade ingredients until well ¼ pc Onion (sliced) combined. Cover and leave to marinate ½ pc Green capsicum (sliced) in the refrigerator for 30 mins. ½ pc Yellow capsicum (sliced) ½ pc Red capsicum (sliced) 2. Heat up 2 tbsp oil in a pan and fry Marinade marinated pork until cooked. Dish out ½ tsp Salt and set aside. ½ tsp Sugar ¼ tsp White pepper 3. Add ½ tbsp oil into the pan and fry onions ½ tsp Oil and capsicums until softened. Toss cooked pork back into the pan and add in seasoning mix ingredients. Stir well. Seasoning Mix 2 tbsp Lee Kum Kee Salt Reduced 4. Dish out and serve with steamed rice. Soy Sauce ¼ tsp Black pepper 2 tsp Sugar 1 tsp Corn starch 3 tbsp Water
asianinspirations.com.au 53 STEWED PORK BALLS IN CHINESE BRAISING SAUCE Serves: 3 | Prep: 20 mins | Cook: 65 mins
INGREDIENTS METHOD 250g Pork (minced) 1. Mix minced pork and bean curd with 50g Bean curd / Tofu (mashed) marinade ingredients in a bowl and stir 200g Baby cabbage until sticky. (leaves separated) 2 Ginger slices (peeled) 2. Divide the pork mixture into 3 portions 1 tsp Spring onions (chopped) and roll into balls. Heat up oil in a pan Marinade and semi deep fry meatballs. Dish out and set aside. 2 tsp Lee Kum Kee Panda Brand Oyster Sauce 1 tsp Corn starch 3. Parboil baby cabbage leaves. Then, place ½ tsp Sugar half of the cabbage in a pan and top 2 tbsp Egg (beaten) with ginger slices. Add seasoning mix ingredients and bring to a boil. Add in meatballs and simmer over low heat for Seasoning Mix 1 hr. 5 tbsp Lee Kum Kee Chinese Braising Sauce 4. Once ready, add in the rest of the 250ml Water cabbage leaves and cook until sauce thickens.
asianinspirations.com.au 54 STIR FRIED CHICKEN FILLET WITH CAPSICUMS Serves: 2-3 | Prep: 10 mins | Cook: 10 mins
INGREDIENTS METHOD 180g Chicken fillets (cut into strips) 1. Mix chicken with marinade ingredients 2 Garlic cloves (sliced) and set aside. 2 tsp Oil 1 Red capsicum (deseeded and 2. Heat oil in a pan and stir-fry chicken cut into strips) and garlic. Add capsicums, water and 1 1 Yellow capsicum (deseeded tsp Lee Kum Kee Concentrated Chicken and cut into strips) Broth. Quickly stir-fry over high heat 1 Green capsicum (deseeded until cooked. and cut into strips) 2 tbsp Water 3. Dish out and serve. 1 tsp Lee Kum Kee Concentrated Chicken Broth
Marinade 1 tbsp Lee Kum Kee Concentrated Chicken Broth 1 tsp Corn starch
asianinspirations.com.au 55 STIR FRIED CHICKEN WITH CASHEW NUTS Serves: 2-3 | Prep: 15 mins | Cook: 10 mins
INGREDIENTS METHOD 150g Chicken breast (skin removed 1. Mix chicken with marinade ingredients and diced) and set aside. 2 Garlic cloves (sliced) 35g Sweet radish (diced) 2. Heat up oil in a pan and stir-fry garlic 1 Dried bean curd (diced) and chicken. Add sweet radish, dried 1 Green capsicum (diced) bean curd, capsicums and water. Stir-fry 1 Red capsicum (diced) over high heat until cooked through. 2 tbsp Water 50g Cashew nuts (baked) 3. Toss in cashew nuts and Lee Kum Kee 1 tsp Lee Kum Kee Concentrated Concentrated Chicken Broth. Stir-fry for Chicken Broth 1 min. Dish out and serve.
Marinade 1 tbsp Lee Kum Kee Concentrated Chicken Broth 1 tsp Corn starch
asianinspirations.com.au 56 DEEP FRIED LOTUS ROOTS WITH MEAT PATTIES Serves: 4 | Prep: 20 mins | Cook: 15 mins
INGREDIENTS METHOD 50g Fish meat (mashed) 1. Place fish meat, pork, spring onions, 100g Pork (minced) Chinese parsley and rehydrated 1 tbsp Spring onions (chopped) mushrooms into a bowl. Mix in ½ tbsp Chinese parsley (chopped) seasoning mix ingredients. Combine 1 Shiitake mushroom well. Filling is ready. (soaked and diced) 300g Lotus root (skinned and cut 2. Dust a sliced lotus root with corn starch into ½ cm thin slices) and top with a thick spread of filling. 4 tbsp Corn starch (or more if needed) Cover with another lotus root slice to make a sandwich. Repeat with Seasoning Mix remaining lotus root slices and filling. 1 tbsp Lee Kum Kee Premium Oyster Sauce 3. Heat up enough oil to semi deep fry the ¼ tsp Lee Kum Kee Pure Sesame Oil lotus root patties over medium heat. ½ tsp Corn starch Once the oil is hot, dust all the lotus root patties with corn starch.
4. Semi deep fry both sides of lotus root patties until golden brown. Dish out and place on kitchen paper to drain off excess oil. Serve.
asianinspirations.com.au 57 PAN FRIED TOFU WITH GLUTEN FREE SOY SAUCE Serves: 4 | Prep: 5 mins | Cook: 15 mins
INGREDIENTS METHOD 3 pcs Firm bean curd 1. Pat dry bean curd with kitchen paper (cut into pieces) then, coat with corn starch. 1 tbsp Gluten free corn starch 2 tbsp Oil 2. Heat up oil in a pan and pan fry bean 1 tbsp Spring onion (diced) curd, both sides, until golden brown. 1 tbsp Red chilli (sliced) Dish out to a serving plate and set aside.
Seasoning Mix 3. In the same pan, cook all seasoning mix 4 tbsp Lee Kum Kee Gluten Free ingredients until the sauce thickens. Soy Sauce Pour the sauce over pan fried bean curd. ½ tsp Lee Kum Kee Pure Sesame Oil Sprinkle with spring onions and red 1 tbsp Sugar chillies. Serve. 2 tsp Gluten free corn starch Pinch of white pepper ½ cup Water
asianinspirations.com.au 58 STEAMED RICE IN LOTUS LEAF Serves: 2 | Prep: 15 mins | Cook: 30 mins
INGREDIENTS METHOD 120g Chicken meat (diced) 1. Mix chicken with marinade ingredients. 1½ tbsp Oil Heat oil in a pan and stir-fry chicken 2 tbsp Dried shrimps (soaked until cooked. Add dried shrimps, and dried) barbecued pork and mushrooms. Stir-fry 50g Chinese barbecued pork / for 2 mins. char siu (diced) 3 pcs Chinese mushrooms 2. Add rice and seasoning mix. Stir well (soaked and diced) until heated through. 350g Cooked rice 1 pc Fresh / dried lotus leaf 3. Clean fresh lotus leaf and set aside. If 1 tbsp Spring onions (diced) using dried lotus leaf, soak in hot water Marinade until softened. Drain. ½ tsp Lee Kum Kee Chicken Bouillon Powder 4. Place all stir fried ingredients on the 1 tsp Lee Kum Kee Pure Sesame Oil lotus leaf and top with spring onions. 1 tsp Cooking wine Wrap. Steam the lotus leaf rice over high 1 tsp Corn starch heat for 15 mins. Remove and cut open ½ tsp Sugar the lotus leaf. Serve hot. ¼ tsp Salt
Seasoning Mix 1 tsp Lee Kum Kee Sweet Soy Sauce 1 tsp Lee Kum Kee Chicken Bouillon Powder 1 tbsp Hot water
asianinspirations.com.au 59 FRIED PRAWNS IN SOY SAUCE Serves: 3 | Prep: 10 mins | Cook: 5 mins
INGREDIENTS METHOD 350g Prawns (trimmed and pat dried) 1. Heat oil in a pan and pan fry prawns 2 tbsp Oil until golden brown. Toss in spring onions 2 stalks Spring onions (cut into 5 cm and ginger. Stir-fry until fragrant. lengths) 4 Ginger slices (peeled) 2. Add in seasoning mix and stir well quickly. Seasoning Mix 2 tbsp Lee Kum Kee Double Deluxe 3. Dish out and serve. Soy Sauce 1 tbsp Sugar 1 tbsp Cooking wine
asianinspirations.com.au 60 PAN FRIED ASPARAGUS AND BEEF ROLLS Serves: 4 | Prep: 15 mins | Cook: 10 mins | Marinate: 20 mins
INGREDIENTS METHOD 8 pcs Sliced beef 1. Marinate sliced beef with salt & pepper 350g Asparagus (peeled and cut for 20 mins. into 12 cm long pieces) 2 tbsp Oil 2. Bring some water to boil, blanch ¼ pc Red capsicum (sliced) asparagus for 1-2 mins. Drain and set ¼ pc Yellow capsicum (sliced) aside.
Marinade 3. Place asparagus on sliced beef; roll sliced Pinch of salt & ground pepper beef from the bottom to the top. Repeat with remaining sliced beef and Seasoning Mix asparagus. ¾ tbsp Lee Kum Kee Gluten Free Soy Sauce 4. Heat oil and pan fry beef rolls over 1 tsp Sugar medium heat till completely cooked. 2 tbsp Water Add in capsicums and seasoning mix, ½ tsp Lee Kum Kee Pure Sesame Oil stir-fry until cooked. Dish out and serve.
asianinspirations.com.au 61 STIR FRIED CHICKEN FILLETS WITH MIXED MUSHROOMS Serves: 4 | Prep: 15 mins | Cook: 10 mins | Marinate: 30 mins
INGREDIENTS Seasoning Mix 2 tsp Lee Kum Kee Gluten Free 180g Chicken thigh (sliced) Soy Sauce 70g Abalone mushrooms (sliced) ½ tsp Sugar 40g Marmoreal mushrooms (sliced) 2 tsp Oil 6-8 pcs Porcini mushrooms (soaked, ¼ tsp Lee Kum Kee Pure Sesame Oil drained and sliced) ½ tsp Gluten free corn starch 30g Chinese celery (sliced) 2 tbsp Water ¼ pc Red capsicum (sliced) ¼ pc Yellow capsicum (sliced) 1 tsp Oil METHOD 1. Marinate chicken for 30 mins. Stir-fry Marinade chicken with oil until cooked. Add ½ tbsp Lee Kum Kee Gluten Free mushrooms, Chinese celery and Soy Sauce capsicums. Cook until heated through. 2 tsp Sugar 2 tsp Oil 2. Add in seasoning mix ingredients and 2 tsp Shaoxing wine continue to stir-fry until completely 1 tsp Gluten free corn starch cooked. Dish out and serve.
asianinspirations.com.au 62 STIR FRIED BEEF WITH ASSORTED CAPSICUMS Serves: 4 | Prep: 10 mins | Cook: 8 mins
INGREDIENTS METHOD
200g Beef / tenderloin (cut into strips) 1. Mix beef with marinade ingredients. 2 tbsp Oil 90g Red capsicum (deseeded and 2. In a pan, heat up oil and stir-fry beef cut into strips) until cooked. Toss in all the capsicums 90g Yellow capsicum (deseeded and stir in Lee Kum Kee Char Siu Sauce. and cut into strips) Stir well until heated through. 90g Green capsicum (deseeded and cut into strips) 3. Dish out and serve. 1½ tbsp Lee Kum Kee Char Siu Sauce
Marinade 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce 1 tsp Lee Kum Kee Pure Sesame Oil A pinch of pepper
asianinspirations.com.au 63 FRIED RICE WITH SEA URCHIN AND XO SAUCE Serves: 2 | Prep: 5 mins | Cook: 6 mins
INGREDIENTS METHOD
2 Eggs (lightly beaten) 1. Heat oil in a pan or wok and stir-fry eggs 1½ tbsp Oil until just set. Toss in rice and add 350g Cooked rice seasoning mix ingredients. Stir well. 50g Sea urchin 2 tbsp Spring onions (diced) 2. Add sea urchin and stir-fry until heated through. Seasoning Mix 3. Sprinkle with spring onions and transfer 2 tbsp Lee Kum Kee XO Sauce to serving dish. 1 tbsp Lee Kum Kee Premium Soy Sauce
asianinspirations.com.au 64 STEAMED TOFU WITH MINCED PORK Serves: 3-4 | Prep: 15 mins | Cook: 10 mins
INGREDIENTS METHOD 120g Pork (minced) 1. In a bowl, mix minced pork and black 1 tsp Black beans (chopped) beans with marinade until well 400g Tofu / bean curd combined. Divide minced pork into 12 (cut into 12 slices) portions. Place 1 minced pork portion 1 stalk Spring onion (chopped) on top of a slice of tofu. Repeat with remaining minced pork portions and Marinade tofu. 1 tsp Lee Kum Kee Panda Brand Oyster Sauce 2. Steam tofu with minced pork over high 1 tsp Corn starch heat for 10 mins or until cooked through. 1 tbsp Water Remove and pour away excess liquid. 2 tsp Garlic (chopped) 2 tsp Shallots (chopped) 3. Pour seasoning mix over steamed tofu. 2 tsp Red capsicum (chopped) Sprinkle with chopped spring onions. Serve. Seasoning Mix 2 tbsp Lee Kum Kee Premium Soy Sauce 1 tsp Lee Kum Kee Pure Sesame Oil
asianinspirations.com.au 65 FRIED BEAN CURD IN DOUBLE DELUXE SOY SAUCE WITH WASABI Serves: 3-4 | Prep: 5 mins | Cook: 10 mins
INGREDIENTS METHOD 400g Bean curd / tofu 1. Heat oil in a pan and fry bean curd until (thickly sliced) golden brown. Dish out and transfer to 2 tbsp Oil a serving plate. 1 sheet Toasted nori / laver (shredded, for topping) 2. Prepare the seasoning mix ingredients in a small bowl. Seasoning Mix 1½ tbsp Lee Kum Kee Double Deluxe 3. Top fried bean curd with shredded Soy Sauce toasted laver. Serve with seasoning mix 2 tsp Mirin ingredients as dipping sauce. 1 tsp Wasabi
asianinspirations.com.au 66 STEAMED EGG BEAN CURD WITH SHRIMP Serves: 3 | Prep: 10 mins | Cook: 10 mins
INGREDIENTS METHOD 150g Shrimp meat (mashed) 1. Mix mashed shrimp with marinade 2-3 rolls Egg bean curd / egg tofu ingredients until well combined. (cut into 12-14 rounds) ½ tsp Corn starch 2. Sprinkle egg bean curd with a little corn 1-2 tbsp Hot oil starch. Spread mashed shrimp onto 1½ tbsp Lee Kum Kee Premium each egg bean curd. Soy Sauce 1 tbsp Spring onions (diced) 3. Steam egg bean curd over high heat for ½ pc Red chilli (sliced) 8 mins until cooked. Remove.
Marinade 4. Pour hot oil and soy sauce over steamed ¼ tsp Salt bean curd and serve hot. Garnish with ¼ tsp Sugar spring onions and red chillies. A pinch of white pepper
asianinspirations.com.au 67 SPICY BEAN VERMICELLI SOUP Serves: 1 | Prep: 5 mins | Cook: 8 mins
INGREDIENTS METHOD 3 pcs Fresh shiitake mushroom 1. In a pot, add Lee Kum Kee Peppercorn (sliced) Chilli Oil, Lee Kum Kee Chicken Bouillon ¼ pc Yellow capsicum (julienned) Powder and water. Bring to a boil and 25g Chinese celery (shredded) stir until the bouillon powder dissolves. 2 pcs Crab-flavoured stick (shredded) 25g Bean vermicelli (soaked, 2. Add mushrooms, capsicums, Chinese drained and separated) celery and crab-flavoured sticks. Allow to cook for 1 min. Then, put in bean vermicelli. Heat through and serve hot. Chicken Stock 2 tsp Lee Kum Kee Peppercorn Chilli Oil 2 tsp Lee Kum Kee Chicken Bouillon Powder 500ml Water
asianinspirations.com.au 68 CLAY POT OYSTERS WITH GINGER AND SPRING ONIONS Serves: 4 | Prep: 5 mins | Cook: 25 mins
INGREDIENTS METHOD 500g Oysters 1. Blanch oysters in boiling water. Drain. 2 tbsp Oil 75g Ginger (peeled and sliced) 2. Heat oil in a clay pot or casserole. Stir-fry 75g Spring onions ginger and spring onions until fragrant. (cut into 5cm lengths) Add oysters and continue to stir-fry well. Sauce Mix 3 tbsp Lee Kum Kee Premium 3. Pour in sauce mix ingredients and cook Oyster Sauce until heated through. Dish out and serve 2 tsp Corn starch hot. 100ml Water
asianinspirations.com.au 69 PAN FRIED BEEF RIBS WITH SOY SAUCE Serves: 2-3 | Prep: 15 mins | Cook: 8 mins
INGREDIENTS METHOD
300g Beef ribs (cut into pieces) 1. Mix beef ribs with marinade. Combine 2 tbsp Oil seasoning mix ingredients in a bowl. 2 pcs Shallots (sliced) ½ pc Onion (shredded) 2. Heat oil in a pan and fry the beef ribs ½ pc Green capsicum (shredded) until cooked through. Dish out and set ½ pc Red capsicum (shredded) aside.
Marinade 3. Add in shallots, onions and capsicums 1 tbsp Lee Kum Kee Premium into the pan and stir-fry for 1 min. Add Soy Sauce beef ribs back to the pan and stir in 1 tsp Lee Kum Kee Panda Brand seasoning mix. Cook until heated Oyster Sauce through. 1 tsp Lee Kum Kee Pure Sesame Oil 4. Transfer to a serving plate and serve with 1 tsp Cooking wine steamed rice. 1 tsp Corn starch ½ tsp Sugar
Seasoning Mix 2 tbsp Lee Kum Kee Premium Soy Sauce 1 tbsp Honey 2 tsp Water ½ tsp Corn starch
asianinspirations.com.au 70 CHICKEN LETTUCE CUPS Serves: 2 | Prep: 15 mins | Cook: 10 mins
INGREDIENTS METHOD
1 tbsp Lee Kum Kee Minced Garlic 1. Heat oil in a pan over medium heat. 1 tbsp Oil Stir-fry garlic until fragrant. Toss in 200g Chicken breast (diced) chicken and stir-fry until cooked 75g Carrot (diced) through. 75g Asparagus (diced) 1 tbsp Lee Kum Kee Panda Brand 2. Add in carrots and asparagus, stir-frying Oyster Sauce until heated through. 2 tbsp Lee Kum Kee Plum Sauce 50g Pine nuts (roasted) 3. Mix in Lee Kum Kee Panda Brand Oyster 12 pcs Iceberg lettuce (cut into Sauce and Lee Kum Kee Plum Sauce round leaves) until well combined.
4. Stir in roasted pine nuts and remove from heat. Leave to cool slightly.
5. Wrap chicken filling with lettuce leaves and serve immediately.
asianinspirations.com.au 71 HOT AND SPICY FRIED CHICKEN CASSEROLE Serves: 4-5 | Prep: 15 mins | Cook: 20 mins
INGREDIENTS METHOD
2 tbsp Oil 1. Heat oil in a casserole. Stir-fry shallots, 6 pcs Shallots (sliced) garlic, dried red chillies, onions, star 4 cloves Garlic anise and ginger slices until aromatic. 5g Dried red chillies Add oyster sauce and chilli bean sauce. 50g Onion (diced) Stir-fry until fragrant. 1 pc Star anise 5 slices Ginger (peeled) 2. Add chicken pieces. Stir-fry until almost 2 tbsp Lee Kum Kee Premium cooked. Add sauce mix ingredients and Oyster Sauce drizzle in wine. 2 tbsp Lee Kum Kee Chilli Bean Sauce 3. Cover the lid and simmer over medium 1 whole Chicken, around 900g (cut heat for 5 mins until chicken is done. into bite-sized pieces) 2 tbsp Shaoxing wine 4. Add green capsicums and Chinese 75g Green capsicum (sliced) celery. Toss well until cooked through. 50g Chinese celery (chopped) Dish out and serve.
Sauce Mix 1 tbsp Lee Kum Kee Premium Oyster Sauce 1 tsp Lee Kum Kee Premium Soy Sauce 1 tbsp Sugar 1 tsp Corn starch 6 tbsp Water
asianinspirations.com.au 72 HOT AND SPICY CABBAGE ROLLS WITH CHINESE MUSHROOMS AND MINCED PORK Serves: 4 | Prep: 20 mins | Cook: 25 mins | Marinate: 10 mins
INGREDIENTS METHOD
160g Pork (minced) 1. Place pork, water chestnuts and shiitake 4 Water chestnuts (peeled and mushrooms in a bowl. Mix well with finely diced) marinade and set aside for 10 mins. 85g Shiitake mushrooms (soaked and diced) 2. Boil cabbage until soften then, 180g Cabbage (large leaves) submerge in cold water. Set aside. 10g Carrot (peeled and sliced) 20g Lotus root (peeled and sliced) 3. Divide pork mixture into 8 equal portions. Wrap and enclose each portion in a cabbage leaf, then plate. Arrange Marinade carrot and lotus root slices in between 2 tsp Lee Kum Kee Premium each cabbage roll. Oyster Sauce 1 tsp Corn starch 4. Prepare a steamer over high heat and 1 tbsp Water steam the cabbage rolls for 15 mins. Seasoning Mix 5. In a saucepan, heat up seasoning mix 2 tsp Lee Kum Kee Chilli ingredients and stir well. Drizzle the Bean Sauce sauce over cabbage rolls and serve 2 tsp Lee Kum Kee Premium immediately. Oyster Sauce 2 tsp Water
asianinspirations.com.au 73 SWEET AND SOUR MEATBALLS Serves: 2 | Prep: 15 mins | Cook: 20 mins
INGREDIENTS METHOD
1 Egg (beaten) 1. In a mixing bowl, combine egg, 240g Lean beef (grounded) grounded beef, breadcrumbs, onions 2 tbsp Breadcrumbs and chopped parsley. Season with salt 60g Onion (diced) and pepper. 1 tbsp Parsley (chopped) A pinch of salt and pepper 2. Divide the mixture into 8 equal parts ½ cup Oil and form into individual meatballs. 110g Red and green capsicum (deseeded, cut into strips) 3. Heat up oil for deep frying in a heavy bottomed pan or wok. Deep fry meatballs until browned. Set aside. Seasoning Mix 2 tbsp Lee Kum Kee White Vinegar 4. In a medium saucepan, combine 4 tbsp Lee Kum Kee Plum Sauce seasoning mix ingredients. Bring sauce 2 tsp Lee Kum Kee Chilli mixture to a boil. Garlic Sauce 2 tbsp Water 5. Add in capsicums and cooked meatballs. Simmer until capsicums are slightly softened. Dish out and serve.
asianinspirations.com.au 74 BRAISED VEGETABLES IN VEGETARIAN STIR-FRY SAUCE Serves: 4 | Prep: 10 mins | Cook: 20 mins
INGREDIENTS METHOD
100g Shanghai cabbage 1. Bring half a pot of water to boil. Add in 2½ tbsp Oil ½ tbsp oil and a little salt and cook the 6 pcs Shiitake mushrooms (soaked) Shanghai cabbage until tender. Drain 50g Straw mushrooms and arrange on a serving plate. Keep 50g Button mushrooms warm. 30g Cloud fungus (soaked) 30g Baby corns (sectioned) 2. Heat 2 tbsp oil in a pan. Toss in shiitake 20g White fungus (soaked) mushrooms, straw mushrooms and 20g Carrots (sliced) button mushrooms. Stir-fry until fragrant. 100g Fried wheat gluten (cut into pieces) 3. Add in cloud fungus, baby corns, white 5 tbsp Lee Kum Kee Vegetarian fungus, carrots and fried wheat gluten Stir-Fry Sauce pieces. Mix in Lee Kum Kee Vegetarian 250ml Water Stir-Fry Sauce and water. Bring to a boil. Then, cover and simmer for 10 mins.
4. Place the cooked ingredients on top of Shanghai cabbage to serve.
asianinspirations.com.au 75 XO CHINESE CHIVES DUMPLINGS Serves: 4 | Prep: 15 mins | Cook: 5 mins
INGREDIENTS METHOD
200g Pork (minced) 1. In a bowl, mix minced pork with 50g Chinese chives (diced) marinade ingredients. Stir in chives and 20 Dumpling wrappers divide the pork mixture into 20 Some spring onions (diced, portions. for garnishing) Lee Kum Kee Pure Sesame 2. Place a portion of pork mixture onto a Oil (for topping) dumpling wrapper and wrap to seal. Repeat with remaining pork mixture and dumpling wrappers. Marinade 1½ tbsp Lee Kum Kee XO Sauce 3. Bring a pot of water to boil. Cook 1 tbsp Lee Kum Kee Panda Brand dumplings in boiling water for 5 mins or Oyster Sauce until done. Drain. 1 tbsp Corn starch 1 tsp Sugar 4. To serve, top with diced spring onions and drizzle some Lee Kum Kee Pure Sesame Oil. Serve.
asianinspirations.com.au 76 PORK FILLET AND BEAN CURD STICKS IN CHINESE BRAISING SAUCE Serves: 4 | Prep: 5 mins | Cook: 6 mins
INGREDIENTS METHOD
300g Pork fillet / loin (sliced) 1. Mix pork with marinade ingredients. 2 tbsp Oil Heat up oil in a pan and stir-fry pork 200g Fresh bean curd sticks fillet until cooked through. (sectioned) 90g Fresh shiitake mushrooms 2. Add in bean curd sticks and shiitake (sliced) mushrooms. Toss for 1 min.
Marinade 3. Stir in sauce mix and cook over low heat 1½ tbsp Lee Kum Kee Panda Brand until sauce thickens. Dish out and serve. Oyster Sauce 1 tsp Corn starch
Sauce Mix 3 tbsp Lee Kum Kee Chinese Braising Sauce 150ml Water 1 tsp Corn starch
asianinspirations.com.au 77 COLD EGGPLANTS IN SOY SAUCE DRESSING Serves: 3-4 | Prep: 5 mins | Cook: 6 mins
INGREDIENTS METHOD
300g Eggplant (cut into 3 sections) 1. Steam eggplants over high heat for 1 tbsp Sesame seeds (roasted) about 6 mins. Take out and immerse in iced water. Drain. Cut the eggplants into Seasoning Mix strips and arrange on a serving plate. 1½ tbsp Lee Kum Kee Premium Chill in a refrigerator. Soy Sauce 1 tsp Lee Kum Kee Pure Sesame Oil 2. Just before serving, combine all ¼ tsp Sugar seasoning mix ingredients. Add to the ½ tsp Lee Kum Kee Minced Garlic eggplants and mix well. 2 tsp Chinese parsley (chopped) 3. Sprinkle with sesame seeds and serve.
asianinspirations.com.au 78 ONION PORK CHOPS IN SWEET SOY SAUCE Serves: 4 | Prep: 5 mins | Cook: 10 mins
INGREDIENTS METHOD
350g Pork chops 1. Mix pork chops with marinade. 3 tbsp Oil ½ pc Onion (shredded) 2. Heat up 1 tbsp oil in a pan and stir-fry onions for 1 min. Set aside. Marinade 1 tbsp Lee Kum Kee Panda Brand 3. Heat another 2 tbsp oil and pan fry pork Oyster Sauce chops over low heat until golden brown and cooked through. Seasoning Mix 1 tsp Lee Kum Kee Pure Sesame Oil 4. Toss in cooked onions and seasoning ½ tsp Corn starch mix. Stir well until heated through. Dish 1 tsp Sugar out and serve. 1½ tbsp Lee Kum Kee Sweet Soy Sauce
asianinspirations.com.au 79 STIR FRIED BEEF WITH PINE NUTS AND OYSTER SAUCE Serves: 4 | Prep: 10 mins | Cook: 6 mins
INGREDIENTS METHOD
300g Beef fillet / tenderloin (diced) 1. Heat up oil in a pan and stir-fry beef 1 tbsp Oil fillet until cooked. Toss in asparagus and 120g Asparagus (thinly sliced) capsicums. Stir-fry for 1 min. ½ pc Capsicum (cut into pieces) 3 tbsp Lee Kum Kee Premium 2. Mix in oyster sauce and heat through. Oyster Sauce Sprinkle with pine nuts. Dish out and 25g Pine nuts (toasted) serve.
asianinspirations.com.au 80 CHICKEN AND PAPAYA SALAD Serves: 2 | Prep: 15 mins | Cook: 10 mins
INGREDIENTS METHOD
150g Chicken breast or thigh fillets 1. Mix chicken with marinade ingredients. 1 tbsp Oil 150g Papaya (diced) 2. Heat oil in a pan and pan fry chicken 75g Capsicums (diced) until golden brown and cooked through. 75g Salad vegetables Remove and allow to cool. Dice and set 50g Cucumber (diced) aside. 1 tbsp Fish roe 3. Mix all ingredients in a bowl and chill. Marinade Stir in seasoning mix ingredients before 1 tbsp Lee Kum Kee Panda Brand serving. Oyster Sauce ½ tsp Lee Kum Kee Pure Sesame Oil A pinch of white pepper
Seasoning Mix 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce 2 tbsp Lee Kum Kee White Vinegar 1 tsp Thai Sweet Chilli Sauce 1 tsp Lee Kum Kee Pure Sesame Oil 1 tbsp Sugar
asianinspirations.com.au 81 STIR FRIED MIXED MUSHROOMS WITH PEAS, LILY BULBS AND ONIONS Serves: 2 | Prep: 10 mins | Cook: 10 mins
INGREDIENTS METHOD
100g Sugar snaps 1. Blanch the sugar snaps and black 5g Dried black fungus (soaked) fungus. 1 tbsp Oil 1 slice Ginger (julienned) 2. Heat oil in a wok or pan, sweat ginger 100g Onions (shredded) and onions. Then, stir-fry mushrooms 50g Fresh shiitake mushrooms and fungus. Add in sugar snaps and lily (sliced) bulbs and stir-fry for 1 min. 50g Shimeji mushrooms (separated) 3. Add in seasoning mix ingredients and ½ pc Fresh lily bulb (cut into cook until heated through. Serve hot. smaller pieces)
Seasoning Mix ½ tsp Lee Kum Kee Salt Reduced Soy Sauce 2 tbsp Lee Kum Kee Plum Sauce ¼ tsp Sugar 1 tsp Corn starch 3 tbsp Water
asianinspirations.com.au 82 STIR FRIED CHICKEN IN GUILIN CHILLI SAUCE Serves: 4 | Prep: 15 mins | Cook: 10 mins
INGREDIENTS METHOD
350g Chicken fillet (cubed) 1. Marinate chicken with marinade 2 tbsp Oil ingredients. 1 tbsp Lee Kum Kee Guilin Style Chilli Sauce 2. Heat oil in a pan. Stir-fry Guilin chilli 10 pcs Water chestnuts (diced) sauce until fragrant. Add chicken and 2 stalks Spring onions (sectioned) water chestnuts. Stir-fry until chicken is cooked through.
Sauce Mix 3. Stir in sauce mix ingredients and spring 1 tsp Lee Kum Kee Minced Garlic onions until heated through. Serve. 2 tbsp Lee Kum Kee Premium Oyster Sauce 1 tsp Corn starch 1 tbsp Oil 2 tbsp Lee Kum Kee Guilin Style Chilli Sauce 1 tbsp Water ½ tsp Corn starch
asianinspirations.com.au 83 ASPARAGUS AND FISH ROLL IN OYSTER SAUCE Serves: 2 | Prep: 15 mins | Cook: 20 mins
INGREDIENTS METHOD
250g Dace fish meat (mashed) 1. Combine dace fish meat with seasoning 3 tbsp Oil mix ingredients. Mix well. 3 Eggs (whisked) 2 stalks Asparagus (peeled) 2. Pour 1 tbsp oil into a pan and swirl to 2 pcs Nori sheets / laver coat the pan with oil evenly. Over 2 tsp Corn starch medium flame, pour in half the eggs and swirl the pan to spread whisked eggs out evenly. Pan fry until lightly browned, then Seasoning Mix flip to cook the other side. Remove and 1 tbsp Lee Kum Kee Premium set aside. Repeat with remaining whisked Oyster Sauce eggs to make 2 pcs of egg sheets. 2 tbsp Spring onion (diced) A pinch of pepper 3. Blanch asparagus in boiling water. Drain.
4. Spread fish mixture evenly on a piece of nori sheet. Dust with a little corn starch. Cover with cling wrap and turn over so that the nori sheet is facing up. Place a piece of egg sheet on top of the nori. Put a piece of asparagus on top and roll up with a sushi mat. Repeat with the other nori sheet and egg sheet.
5. Heat 2 tbsp oil in a pan. Remove the cling wraps and pan fry the fish rolls over low heat until done. Cut into pieces and serve.
asianinspirations.com.au 84 STUFFED CHICKEN LEGS WITH OYSTER SAUCE Serves: 2 | Prep: 10 mins | Cook: 25 mins | Marinate: 30 mins
INGREDIENTS METHOD
2 pcs Chicken thighs (deboned) 1. Mix marinade with chicken thighs for 30 100g Pork (minced) mins. 50g Dace fish meat (mashed) 1 pc Salted egg yolk (diced) 2. Combine minced pork, mashed dace A little flour fish meat and salted egg yolk together. 2 tbsp Oil Stir well. Sprinkle chicken thighs with some flour. Arrange filling on top. Roll the chicken thighs and tie up with a Marinade string. 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce 3. Heat oil in a pan over low heat. Pan fry 2 tsp Corn starch chicken rolls until golden brown at all sides.
4. Put the chicken rolls in a preheated oven at 180°C for 20 mins.
5. Remove and allow to cool slightly. Cut into pieces, remove the string and serve.
asianinspirations.com.au 85 CHICKEN ROLLS WITH TOASTED LAVER Serves: 3-4 | Prep: 15 mins | Cook: 15 mins
INGREDIENTS METHOD
400g Chicken (minced) 1. Mix minced chicken with marinade 2 sheets Toasted laver / nori ingredients. (about 20cm x 20cm) ½ pc Capsicum (cut into 2. Divide chicken meat into 2 portions. thick strips) Spread 1 portion of chicken meat onto 4 tbsp Oil one laver sheet evenly, leaving 1 cm on one edge. Arrange capsicum strips on opposite edge. Start rolling up from Marinade capsicums’ side to form a chicken roll. 2 tbsp Lee Kum Kee Panda Brand Repeat the steps to make one more Oyster Sauce chicken roll. 1 tsp Lee Kum Kee Pure Sesame Oil 2 tsp Corn starch 3. Slice the chicken rolls into about 1 cm rings. Heat up oil in a pan and pan fry Dipping Sauce chicken rolls until golden brown and 2 tbsp Lee Kum Kee Premium cooked through. Serve with dipping Oyster Sauce sauce. 1 tbsp Lee Kum Kee White Vinegar 1 tsp Mustard ½ tsp Sugar
asianinspirations.com.au 86 SLICED BEEF IN HOT CHILLI OIL Serves: 3-4 | Prep: 15 mins | Cook: 15 mins
INGREDIENTS Stock 2 tsp Lee Kum Kee Chicken 300g Beef (sliced) Bouillon Powder dissolved 2 tbsp Oil into 500ml hot water 8 pcs Red dried chillies (halved) 3 tbsp Lee Kum Kee Chilli Bean Sauce METHOD 2 tsp Lee Kum Kee Minced Garlic 1. Mix beef with marinade ingredients. 2 tsp Ginger (diced) 2 stalks Spring onions (sectioned into 2. Heat up oil in a pan and stir-fry dried red 5cm lengths) chillies. Add Lee Kum Kee Chilli Bean 2 tbsp Chinese celery (diced) Sauce, garlic, ginger and spring onions. 4 tbsp Lee Kum Kee Peppercorn Stir-fry for about 1 min until fragrant. Chilli Oil Add chicken stock and bring to a boil.
Marinade 3. Add beef and cook until done. Turn off 2 tbsp Lee Kum Kee Premium heat. Stir in Chinese celery and Lee Kum Oyster Sauce Kee Peppercorn Chilli Oil. Serve. 1 tsp Lee Kum Kee Pure Sesame Oil 2 tbsp Water 2 tsp Corn starch 2 tbsp Cooking wine
asianinspirations.com.au 87 STIR FRIED CUTTLEFISH WITH CHILLI GARLIC SAUCE Serves: 2-3 | Prep: 5 mins | Cook: 8 mins
INGREDIENTS METHOD
250g Cuttlefish (sliced) 1. Parboil squid in water for 1 min. Drain. 1 pc Green capsicum (cut into pieces) 2. In a pan, pour in sauce mix ingredients and heat through. Toss in cuttlefish and green capsicums, stir-fry until heated Sauce Mix through. Dish out and serve. ¼ tbsp Lee Kum Kee Premium Soy Sauce 1 tbsp Lee Kum Kee Chilli Garlic Sauce 1 tbsp Oil 1 tsp Sugar
asianinspirations.com.au 88 STIR FRIED SHREDDED PORK WITH EGG NOODLES Serves: 2 | Prep: 15 mins | Cook: 8 mins
INGREDIENTS METHOD
120g Pork (shredded) 1. Mix pork with marinade ingredients. 120g Egg noodles 2 tbsp Oil 2. Cook egg noodles in boiling water until 4 slices Ginger (shredded) tender. Drain. 150g Bean sprouts 1 pc Red chilli (shredded) 3. Heat 1 tbsp oil in a pan and stir-fry 2 stalks Spring onions (cut into 5cm ginger and bean sprouts for 1 min. Set lengths) aside.
Marinade 4. Add 1 tbsp oil and stir-fry red chillies, 1 tsp Lee Kum Kee Chicken spring onions and pork until cooked Bouillon Powder through. 1 tsp Corn starch 1 tsp Cooking wine 5. Stir in egg noodles, ginger and bean ½ tsp Salt sprouts. Add soy sauce, stir well until ½ tsp Sugar heated through. Serve.
Seasoning Mix 1 tbsp Lee Kum Kee Premium Soy Sauce
asianinspirations.com.au 89 STEAMED EGGPLANT WITH GARLIC Serves: 4 | Prep: 10 mins | Cook: 5 mins
INGREDIENTS METHOD
600g Eggplant (peeled, cut into 1. Arrange eggplant strips on a plate. strips) Sprinkle with a pinch of salt. A pinch of salt 30g Fresh garlic (minced) 2. Mix fresh garlic with 2 tbsp oil and 2 tbsp Oil spread on top of the eggplants. 1 tsp Hot oil 150g Lee Kum Kee Double Deluxe 3. Prepare a steamer over high heat. Steam Soy Sauce the eggplants for 5 mins. Drain away 50g Fried garlic excess liquid. Drizzle 1 tsp heated oil on 50g Spring onions (diced) the eggplants. Top with Lee Kum Kee Double Deluxe Seasoned Soy Sauce, fried garlic and spring onions. Serve.
asianinspirations.com.au 90 STEAMED MINCED PORK WITH OLIVE VEGETABLES Serves: 2-3 | Prep: 5 mins | Cook: 10 mins
INGREDIENTS METHOD
170g Pork (minced) 1. Combine minced pork and water 2 pcs Water chestnuts (finely diced) chestnuts with marinade ingredients. Chinese parsley Arrange the mixture on a steam proof (for garnishing) dish. ¼ pc Red chilli (thinly sliced, for garnishing) 2. Steam over high heat for 10 mins or until cooked through. Discard excess water. Marinade 1 tbsp Lee Kum Kee Premium 3. Garnish with Chinese parsley and red Oyster Sauce chillies. Serve. 1 tsp Lee Kum Kee Minced Garlic 1½ tbsp Chiu Chow olive vegetables 1 tbsp Corn starch 1 tbsp Water
asianinspirations.com.au 91 BRAISED BEAN CURD WITH SEASONED SOY SAUCE Serves: 3-4 | Prep: 20 mins | Cook: 10 mins
INGREDIENTS METHOD
400g Bean curd / tofu (cut into 1. Combine all seasoning mix ingredients 1cm slices) in a bowl. Stir well, set aside. 3 tbsp Oil 50g Baby corn (sliced) 2. Heat up oil in a pan and pan fry bean 50g Fresh shiitake mushrooms curd until golden brown. Set aside. (sliced) 50g Carrot (sliced) 3. Toss in baby corns, shiitake mushrooms, 2 heaped tbsp Green peas carrots and green peas. Stir-fry with remaining oil for 1 min. Seasoning Mix 1½ tbsp Lee Kum Kee Seasoned Soy 4. Pour in seasoning mix ingredients and Sauce for Seafood add fried bean curd. Cook for another 2 125 ml Water mins until heated through. Dish out and 1½ tsp Corn starch serve. 1 tsp Cooking wine 1 tsp Sugar
asianinspirations.com.au 92 ASSORTED SEAFOOD HOT POT WITH FINE SHRIMP SAUCE Serves: 1 | Prep: 5 mins | Cook: 8 mins
INGREDIENTS METHOD
150g Assorted seafood 1. Add all stock ingredients into a pot. 25g Bean vermicelli (soaked until Bring to a boil. softened, drained) 1 pc Red chilli (sliced) 2. Add in assorted seafood, bean vermicelli 120g Leek (sliced) and red chillies. Heat through. Stir in Salt & pepper (to taste) leeks and season with salt and pepper if necessary. Transfer to a bowl and serve. Stock 1 tbsp Lee Kum Kee Fine Shrimp Sauce 1 tsp Cooking wine 500ml Water
asianinspirations.com.au 93 STIR FRIED RICE WITH FISH Serves: 2 | Prep: 10 mins | Cook: 8 mins
INGREDIENTS METHOD
150g Fish fillet (diced) 1. Pan fry fish in oil until golden brown and 2 tbsp Oil cooked. 75g Leek (sliced) 50g Carrot(s) (thinly sliced) 2. Add leeks, carrots and seasoning mix. 350g Cooked rice Stir-fry until fragrant. Toss in cooked rice. Stir well until heated through. Serve. Seasoning Mix 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce 2 tsp Lee Kum Kee Fine Shrimp Sauce
asianinspirations.com.au 94 STEAMED EGG WHITE WITH TOMATOES AND BLACK FUNGUS Serves: 4 | Prep: 10 mins | Cook: 20 mins
INGREDIENTS METHOD
½ tsp Lee Kum Kee Chicken 1. Mix Lee Kum Kee Chicken Bouillon Bouillon Powder Powder with 300ml water to create 300ml Water chicken broth. Add in egg whites and 200g Egg whites (beaten) stir well. Strain through a sieve to 2 tsp Oil remove bubbles and pour egg mixture ¼ tsp Ginger (chopped) into a shallow dish. Cover with foil and 6g Black fungus (soaked, diced) steam over medium heat for 15 mins 50g Bamboo shoots (diced) with lid half opened. 2 pcs Tomatoes (diced) 1 tbsp Spring onions (diced) 2. In a pan, heat up oil and stir-fry ginger until fragrant. Add black fungus, bamboo shoots and seasoning mix. Seasoning Mix Simmer for 5 mins. Then, put in 2 tsp Shaoxing wine tomatoes and toss well. Stir in sauce mix 1 tbsp Lee Kum Kee Premium and cook until sauce thickens. Oyster Sauce 250ml Water 3. Remove steamed egg white from steamer and spoon over sauce mixture. Sauce Mix Garnish with spring onions if desired. 1 tbsp water mixed with ½ tsp corn starch Serve immediately.
asianinspirations.com.au 95 LEE KUM KEE FRIED RICE Serves: 2-3 | Prep: 5 mins | Cook: 5 mins
INGREDIENTS METHOD
25g Shallots (diced) 1. Heat oil in a wok and stir-fry shallots 2 tbsp Oil until fragrant. Add in eggs and stir-fry 2 Eggs (beaten) until half cooked. Toss in rice, char siu, 450g Cooked rice seasoning mix and spring onions. Stir-fry 120g Roasted Chinese barbecue until well combined and heated pork / char siu (diced) through. 25g Spring onions (diced) 2. Dish out and serve. Seasoning Mix 2 tbsp Lee Kum Kee Premium Oyster Sauce 1½ tsp Lee Kum Kee Premium Soy Sauce
asianinspirations.com.au 96 STIR FRIED RICE VERMICELLI WITH SEAFOOD Serves: 2 | Prep: 15 mins | Cook: 10 mins
INGREDIENTS METHOD
120g Dried rice vermicelli 1. Cook the rice vermicelli in boiling water 2 tbsp Oil according to packet instructions or until 150g Shrimp meat soft. Drain. 100g Squid (cut into pieces) 50g Capsicums (shredded) 2. Heat up oil in a pan and stir-fry shrimps 25g Carrots (shredded) and squid until cooked. Add capsicums and carrots, toss for 1 min. Seasoning Mix 2 tbsp Lee Kum Kee Seasoned Soy 3. Add cooked rice vermicelli and Sauce for Seafood seasoning mix ingredients. Stir well and 2 tsp Lee Kum Kee Panda Brand heat through. Serve. Oyster Sauce 2 tsp Lee Kum Kee Pure Sesame Oil
asianinspirations.com.au 97 STIR FRIED RICE CAKES WITH CHICKEN MARINADE Serves: 3 | Prep: 10 mins | Cook: 10 mins
INGREDIENTS METHOD
250g Shanghai rice cakes 1. Heat up oil in a pan or wok and stir-fry 2 tbsp Oil Shanghai rice cakes for a while. 90g Pork (minced) 4 pcs Water chestnuts (peeled 2. Add in minced pork, water chestnuts, and diced) red capsicums and green peas. Stir well. ½ pc Red capsicum (diced) 2 heaped tbsp Green peas 3. Stir in seasoning mix ingredients, cover and cook on low heat for about 5 mins Seasoning Mix until sauce thickens. Dish out and serve. 4 tbsp Lee Kum Kee Chicken Marinade 1 tsp Lee Kum Kee Premium Soy Sauce 6 tbsp Water
asianinspirations.com.au 98 FRIED BEEF ROLLS IN HOISIN SAUCE Serves: 4 | Prep: 20 mins | Cook: 5 mins
INGREDIENTS METHOD
250g Sirloin beef steak (cut into 12 1. Mix beef slices with marinade thin slices) ingredients. Divide carrots, celery and 50g Carrot (shredded finely) capsicums into 12 portions. Put 1 50g Celery (shredded finely) portion of filling onto one beef slice and ½ pc Capsicum (shredded finely) roll up. Repeat with remaining filling 4 tbsp Oil portions and beef slices.
Marinade 2. Heat 3 tbsp oil in a pan and pan fry beef 2 tsp Lee Kum Kee Premium rolls until cooked through. Arrange on a Oyster Sauce serving plate. 1 tsp Lee Kum Kee Pure Sesame Oil ½ tsp Corn starch 3. Heat 1 tbsp oil. Add in sauce mix ingredients and heat through. Pour over beef rolls. Serve. Sauce Mix 3 tbsp Lee Kum Kee Hoisin Sauce 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce 1 tsp Lee Kum Kee Chilli Garlic Sauce 5 tbsp Water ½ tsp Corn starch
asianinspirations.com.au 99 BRAISED TURNIP AND CHICKEN Serves: 4 | Prep: 10 mins | Cook: 20 mins
INGREDIENTS METHOD
120g Chicken breast meat (sliced) 1. Heat up oil in a pan and stir-fry chicken 1 tbsp Oil until cooked. 350g Turnip (cut into pieces) 50g Carrot (cut into pieces) 2. Add turnip, carrots, celery, water and Lee 50g Celery (cut into pieces) Kum Kee Sauce for Black Pepper 250ml Water Chicken. Cook over low heat for about 80g Lee Kum Kee Sauce for 15 mins until sauce thickens. Dish out Black Pepper Chicken and serve.
asianinspirations.com.au 100 BRAISED BEEF WITH SPICY OYSTER SAUCE Serves: 5-6 | Prep: 15 mins | Cook: 60 mins
INGREDIENTS METHOD
4 Garlic cloves 1. In a pot, stir-fry garlic, red chillies, ginger, 1 Red chilli (sliced) cinnamon stick and star anise in heated 6 slices Ginger (peeled) oil until fragrant. 1 Small cinnamon stick 1 pc Star anise 2. Add beef brisket and stir-fry until 2 tbsp Oil browned. Add chilli garlic sauce and 1.2kg Beef brisket or beef shin seasoning mix. Stir well. (cut into pieces) 1 Carrot (sliced) 3. Add carrots and water. Bring to a boil. 500ml Water Cover and braise on low heat until meat is tender, around 40 mins. Serve with Seasoning Mix steamed white rice. 2 tbsp Lee Kum Kee Chilli Garlic Sauce ⅔ cup Lee Kum Kee Panda Brand Oyster Sauce
asianinspirations.com.au 101 STIR FRIED SQUID WITH XO SAUCE Serves: 4 | Prep: 10 mins | Cook: 5 mins
INGREDIENTS METHOD
300g Squid (cut into pieces) 1. Blanch squid in boiling water. Drain and 2 tbsp Oil set aside. 1 Onion (shredded) 1 Red chilli (sliced) 2. Heat oil in a pan and stir-fry onions and 200g Cucumber (cut into pieces) red chillies until fragrant. Toss in cucumbers and stir-fry for 1 min. Seasoning Mix 3 tbsp Lee Kum Kee Seafood 3. Add in blanched squid. Stir in seasoning XO Sauce mix. Cook until heated through. Transfer 2 tbsp Lee Kum Kee Premium to a serving plate and serve. Oyster Sauce
asianinspirations.com.au 102 STIR FRIED BEEF FILLET WITH BLACK PEPPER Serves: 4 | Prep: 10 mins | Cook: 5 mins
INGREDIENTS METHOD
350g Beef fillet / tenderloin (diced) 1. Heat 1 tbsp oil in a pan and stir-fry beef 2 tbsp Oil until almost cooked. Drain and set aside. 25g Carrot (chopped) 25g Chinese celery (chopped) 2. Heat another 1 tbsp oil and stir-fry 1½ Black peppercorns (chopped) carrots, celery, black peppercorns and 1 tsp Lemongrass (chopped) lemongrass until fragrant. Toss in beef and add in all seasoning mix Seasoning Mix ingredients. Stir well until heated through. Serve. 2 tbsp Lee Kum Kee Premium Oyster Sauce 1 tsp Fish Sauce 1 tsp Lee Kum Kee Minced Garlic ½ tsp Sugar ½ tsp Corn starch
asianinspirations.com.au 103 BRAISED PORK BELLY WITH OYSTER SAUCE (Dong Po Rou) Serves: 4 | Prep: 10 mins | Cook: 105 mins
INGREDIENTS METHOD
600g Pork belly (skin on, cut into 1. Tie the pork squares with cotton strings 5cm squares) into cross shape. Cook pork, ginger and 10 pcs Cotton strings spring onions in boiling water for 30 5 slices Ginger (peeled) mins. Drain and rinse with cold water. 5 stalks Spring onions (sectioned) Drain again and set aside. 1 tbsp Oil 2. Heat oil in a heavy bottomed pan and stir-fry pork squares until golden brown. Seasoning Mix Add seasoning mix ingredients and 3 tbsp Lee Kum Kee Premium bring to a boil. Turn to low heat, cover Oyster Sauce and braise for about 1 hr until the pork 2 tbsp Cooking wine is tender. 2 pcs Star anise 1 stick Cinnamon 3. Carefully remove pork belly squares and 750ml Water cut the strings off. Serve.
asianinspirations.com.au 104 ROASTED PORK BELLY Serves: 8 | Prep: 10 mins | Cook: 100 mins
INGREDIENTS 3. Using a metal skewer or ‘pork skin sticker’ tool, poke holes across the pork 1.2kg Pork belly belly’s skin without piecing through the 2 tbsp Coarse salt fats and meat. Wrap the surrounds of the pork belly with aluminium foil, Seasoning Mix leaving the skin on top uncovered. 150g Lee Kum Kee Premium Sprinkle and coat the pork skin with a Oyster Sauce layer of coarse salt. 2 tsp Salt ¼ tsp Five spice powder 4. Bake the pork belly in a preheated oven 2 tbsp Shaoxing wine at the highest temperature using only 2l Water the top heaters for 25 mins. Remove and discard the salt on top of the pork skin. METHOD Scratch out any burnt skin.
1. Cook pork belly in boiling water for 5 mins. Remove and set aside. 5. Place the pork belly back into the oven and roast until the pork skin starts 2. In a large pot, add seasoning mix crackling. The skin should be crispy and ingredients and bring to a boil. Place golden brown. Remove and leave to cool pork belly in and cook for 45 mins. Take before chopping into bite-sized pieces. out and drain.
asianinspirations.com.au 105 BRAISED RICE CAKES WITH HOISIN SAUCE Serves: 4 | Prep: 10 mins | Cook: 15 mins
INGREDIENTS METHOD
600g Shanghai rice cakes 1. Heat oil in a wok and stir-fry Shanghai 4 tbsp Oil rice cakes for a while. Toss in minced 250g Pork (minced) pork, water chestnuts, capsicums and 8 pcs Water chestnuts (peeled green peas. Stir well. and diced) 1 Capsicum (diced) 2. Add seasoning mix ingredients, cover 4 heaped tbsp Green peas and cook on low heat for 8 mins until sauce thickens. Seasoning Mix 170g Lee Kum Kee Hoisin Sauce 3. Dish out and serve. 3 tbsp Lee Kum Kee Panda Brand Oyster Sauce 375ml Water
asianinspirations.com.au 106 DICED CHICKEN WITH WALNUTS Serves: 3 | Prep: 15 mins | Cook: 20 mins | Marinate: 10 mins
INGREDIENTS METHOD
60g Walnuts (skinned) 1. Blanch walnuts in boiling water then, 250g Chicken thighs (skinned parboil in oil. Set aside. and diced) Oil 2. Marinate chicken cubes for 10 mins. 3 tsp Lee Kum Kee Minced Garlic Heat enough oil to deep fry chicken 1 tbsp Cooking wine cubes over medium heat. Deep fry 1 stalk Spring onion (sectioned, for chicken cubes until golden brown and garnishing) cooked through. Drain and set aside.
Marinade 3. In a pan, heat 1 tsp oil and stir-fry garlic. 2 tbsp Lee Kum Kee Premium Add sauce mix ingredients and stir until Soy Sauce well combined. Drizzle in wine. Toss in ½ tbsp Tapioca starch fried chicken cubes and walnuts. Stir-fry ½ Egg white to evenly coat chicken cubes with sauce.
Sauce Mix 4. Transfer to serving plate and garnish 2 tbsp Lee Kum Kee Hoisin Sauce with spring onions. Serve. 1 tbsp Lee Kum Kee Black Bean Garlic Sauce ½ tsp Lee Kum Kee Premium Soy Sauce ¼ tsp Lee Kum Kee Premium Dark Soy Sauce 1 tsp Sugar
asianinspirations.com.au 107 RICE DUMPLINGS WITH MUSHROOM AND PORK Yield: 10 | Prep: 30 mins | Cook: 160 mins | Marinate: Overnight
INGREDIENTS METHOD
250g Pork belly (cut into 1. Mix pork belly with marinade and leave 10 pieces) overnight in fridge. Wash and soak black 120g Black glutinous rice glutinous rice overnight. Drain. Wash and 500g Glutinous rice soak glutinous rice and mung beans 300g Mung beans (peeled) separately in water for about 2 hrs. Drain. 2 tsp Lee Kum Kee Pure Mix black glutinous rice and glutinous rice with seasoning mix. Mix mung beans Sesame Oil with Lee Kum Kee Pure Sesame Oil. 40 pcs Dumpling leaves 10 Wrapping straws 2. Soak dumpling leaves and wrapping 10 heaped tbsp Lee Kum Kee XO Sauce straws in water for 2 hrs. Boil for 10 mins 120g Peanuts before use. Drain. 25g Dried shrimps (soaked and drained) 3. Use dumpling leaves to form a hollow. 10 pcs Salted egg yolks Spread a layer of mixed glutinous rice 10 pcs Shiitake mushrooms over dumpling leaves. Spread a layer of (soaked and drained) mung beans on rice. Put 1 heaped tbsp Lee Kum Kee XO Sauce, pork belly, some peanuts, some dried shrimps, 1 salted Marinade egg yolk and 1 shiitake mushroom on 2 tsp Cooking wine mung beans as filling. Spread another 1 tsp Salt layer of mung beans and mixed rice to ½ tsp Five spice powder cover the filling. Cover the dumpling with another dumpling leaf. Fold the Seasoning Mix leaves to form dumpling shape. Wrap ½ tsp Sugar the two ends with straw to secure. Repeat the steps to form 10 dumplings 2 tbsp Oil altogether. 2 tsp Salt 4. Put all dumplings in a big pot of boiling Dipping Sauce water. Ensure all dumplings are 1 tsp Lee Kum Kee Sweet immersed in water. Cook for about 2½ Soy Sauce hrs until dumplings are cooked. Drain. Sugar (to taste) 5. Remove dumpling leaves. Serve hot with either sweet soy sauce or sugar.
asianinspirations.com.au 108 MODERN FRIED BOK CHOY DUMPLINGS Serves: 2 | Prep: 15 mins | Cook: 15 mins
INGREDIENTS METHOD
1 tbsp Oil 1. Heat 1 tbsp oil in a wok or pan and 60g Bok choy (diced) stir-fry bok choy and shiitake 20g Shiitake mushroom (diced) mushrooms until fragrant. Set aside in a 100g Shrimp (mashed) bowl to cool. Add mashed shrimp to the 2 pcs Bean curd skin bok choy and shiitake mushrooms and 50g Batter combine with seasoning mix. Stir until thicken. Seasoning Mix ½ tbsp Lee Kum Kee Premium 2. Spread the mixture over bean curd skin. Oyster Sauce Cover with another piece of bean curd 1½ tsp Lee Kum Kee Teriyaki skin. Marinade ¼ tsp Lee Kum Kee Pure Sesame Oil 3. Steam bean curd skin over high heat for 5 mins until cooked. Set aside to cool then, cut into 6 pcs of dumplings. Dipping Sauce ½ tbsp Lee Kum Kee Premium 4. Prepare the dipping sauce by mixing Oyster Sauce both ingredients together. Set aside. 1 tbsp Lee Kum Kee Teriyaki Marinade 5. Coat dumplings with batter. Heat oil to 180°C and fry until golden browned. Drain and serve with dipping sauce.
asianinspirations.com.au 109 FRIED POTATOES AND PORK IN CHICKEN MARINADE Serves: 4 | Prep: 15 mins | Cook: 8 mins
INGREDIENTS METHOD
500g Potatoes (cut into 1 cm 1. Heat oil in a pan and pan fry potatoes dices) until golden brown, stirring occasionally. 5 tbsp Oil Drain off most oil. 300g Pork (minced) 4 tbsp Lee Kum Kee 2. Add minced pork to potatoes and fry Chicken Marinade until cooked through. Stir in Lee Kum 1 Red chilli (chopped, for Kee Chicken Marinade and heat garnishing) through. Parsley (chopped, for garnishing) 3. Dish out and garnish with red chillies, Mint leaves (for garnishing) parsley and mint leaves.
asianinspirations.com.au 110 BAKED BARBECUE PORK PUFFS Yield: 20 | Prep: 35 mins | Cook: 20 mins
INGREDIENTS METHOD
2 tbsp Oil 1. Heat up oil in a pan and stir-fry onions, 50g Onion(s) (diced) mushrooms, char siu and yellow chives. 2 pcs Shiitake mushrooms (soaked, Add seasoning mix and cook until sauce drained and diced) thickens. Set filling aside to cool and 90g Roasted Chinese barbecue divide into 20 portions. pork / char siu (diced) 50g Yellow chives (diced) 2. Beat lard, butter and sugar together 50g Lard until light and fluffy. Fold in sieved flour. 50g Butter Add water to form a soft dough. Knead 50g Sugar until smooth. Form the dough into a 200g Plain flour long roll. Divide into 20 equal portions ¼ cup Water and flatten each portion to form rounds. 1 Egg (beaten) 3. Wrap each portion of filling with a piece of dough to form puffs. Glaze with Seasoning Mix beaten egg. 2 tbsp Lee Kum Kee Premium Oyster Sauce 4. Bake pork puffs at 190°C for 15-20 mins 3 tbsp Water until golden brown and cooked. ½ tsp Corn starch ½ tsp Sugar
asianinspirations.com.au 111 BOILED PORK WITH GARLIC AND OYSTER SAUCE Serves: 4 | Prep: 15 mins | Cook: 10 mins
INGREDIENTS METHOD
300g Pork belly 1. Boil pork belly until cooked. Cut 2 Small cucumbers cucumbers into sections or slice with a 1 sprig Chinese parsley (chopped) slicer. Arrange on a serving plate. Sprinkle half the Chinese parsley on cucumbers. Slice pork belly and arrange Seasoning Mix on cucumbers. 3 tbsp Lee Kum Kee Panda Brand Oyster Sauce 2. Combine seasoning mix ingredients in a 1 tbsp Lee Kum Kee Pure Sesame Oil bowl. Pour over sliced pork belly and 2 tsp Sugar sprinkle with remaining Chinese parsley. 2 tsp Lee Kum Kee Chilli Garlic Sauce Serve. 2 tbsp Cold drinking water 1 tbsp Black vinegar
asianinspirations.com.au 112 SPICY BABY CUTTLEFISH Serves: 4 | Prep: 5 mins | Cook: 5 mins
INGREDIENTS METHOD
400g Baby cuttlefish 1. Stir-fry baby cuttlefish in heated oil until 1 tbsp Oil cooked through. Stir in seasoning mix Spring onions (shredded, for and heat through. garnishing)
Seasoning Mix 2. Dish out and sprinkle with spring onions. 1½ tbsp Lee Kum Kee Panda Brand Oyster Sauce 1 tbsp Chilli oil 1 tbsp Lee Kum Kee Hoisin Sauce
asianinspirations.com.au 113 XO TURNIP PUDDING Serves: 6 | Prep: 30 mins | Cook: 85 mins
INGREDIENTS METHOD
2kg Turnip (peeled and grated) 1. In a pot, cook grated turnip in 150ml 150ml Water water for 20 mins until a little water is 8 pcs Shiitake mushrooms (soaked, left. If turnip is very dry, add water. squeezed and diced) 1 tbsp Dried shrimps (soaked and 2. Stir-fry shiitake mushrooms, dried drained) shrimps, Chinese sausages and 4 pcs Chinese sausages (diced) preserved meat in oil until fragrant. Add 25g Chinese Preserved Meat ginger juice and wine, stir well. Stir into (diced, optional) cooked turnip. 1 tbsp Oil 1 tbsp Ginger juice 3. Add rice flour and seasoning mix to 1 tbsp Cooking wine cooked turnip and stir well. 300g Rice flour Chinese parsley (chopped, for 4. Put mixture into a 20cm oiled tin and garnishing) steam over high heat for 1 hr. Let cool Spring onions (chopped, for and chill in refrigerator for 2 hrs. Sprinkle garnishing) with chopped Chinese parsley, spring Lee Kum Kee XO Sauce (for onions and Lee Kum Kee XO Sauce. garnishing) 5. To serve, cut into 1cm slices and pan fry Seasoning Mix in oil until golden browned or steam 3 tbsp Lee Kum Kee XO Sauce until heated through. 2 tsp Lee Kum Kee Chicken Bouillon Powder 2 tbsp Sugar 1 tbsp Oil 2 tsp Salt Pepper (to taste)
asianinspirations.com.au 114 GRILLED SCALLOPS WITH XO SAUCE Serves: 4 | Prep: 5 mins | Cook: 8 mins
INGREDIENTS METHOD
600g Scallops (shell on, washed 1. Drizzle seasoning mix on scallop meat. and drained) 2. Grill scallops under hot grill or over hot Seasoning Mix charcoal until cooked through. 3 tbsp Lee Kum Kee XO Sauce 1½ tbsp Lee Kum Kee Minced Garlic
asianinspirations.com.au 115 FRIED BLACK COD IN XO MUSHROOM SAUCE Serves: 4 | Prep: 15 mins | Cook: 10 mins
INGREDIENTS METHOD
450g Black cod (or any fish steaks) 1. Dust fish steaks with corn starch. Corn starch (for dusting) 3½ tbsp Oil 2. Heat 3 tbsp oil in a pan and pan fry fish 50g Button mushrooms (sliced) steaks until golden brown and cooked. ½ pc Capsicum (sliced) Drain and place on a serving plate.
3. Stir-fry button mushrooms and Sauce Mix capsicums in ½ tbsp oil. Add sauce mix 1 tbsp Lee Kum Kee Panda Brand and heat through. Pour over fish steaks. Oyster Sauce 3 tsp Lee Kum Kee XO Sauce 1 tsp Corn starch 125ml Water Pepper (to taste)
asianinspirations.com.au 116 STIR FRIED CHICKEN AND EGG NOODLES WITH CHILLI GARLIC SAUCE Serves: 2 | Prep: 10 mins | Cook: 10 mins
INGREDIENTS METHOD
250g Egg noodles 1. Cook egg noodles in boiling water 200g Chicken fillet (sliced) according to packet instructions or until 2 tbsp Oil tender. Drain. 90g Button mushrooms (sliced) ½ pc Red capsicum (sliced) 2. Heat oil in a pan and stir-fry chicken ½ pc Green capsicum (sliced) until cooked through.
3. Add mushrooms and capsicums. Stir-fry Seasoning Mix for about 1 min. Add seasoning mix and 3 tbsp Lee Kum Kee Chilli noodles. Garlic Sauce 1½ tbsp Lee Kum Kee Panda Brand 4. Stir well until heated through. Dish out Oyster Sauce and serve.
asianinspirations.com.au 117 STUFFED CAPSICUMS WITH XO SAUCE AND TUNA Serves: 4-5 | Prep: 15 mins
INGREDIENTS METHOD
4 Large capsicums 1. Cut the top of each capsicum and 200g Canned tuna fish (drained deseed. and mashed) 25g Parma ham (torn into small 2. Put tuna, parma ham, corn kernels, pieces) kidney beans and pistachios into a bowl. 90g Canned whole corn kernels Mix in Lee Kum Kee XO Sauce until well (drained) combined. 50g Canned red kidney beans (drained) 3. Stuff capsicums with tuna filling. Serve. 25g Pistachio (shelled) 4 tbsp Lee Kum Kee XO Sauce
asianinspirations.com.au 118 CRUNCHY LAMB RACK WITH AROMATIC SOY SAUCE Serves: 5-6 | Prep: 10 mins | Cook: 45 mins | Marinate: 30 mins
INGREDIENTS METHOD
600g Frozen lamb rack 1. Defrost lamb rack with the bone-side 3½ tbsp Lee Kum Kee Premium up. Tie tightly with butcher’s twine to Soy Sauce compact the roast and keep its shape. 50g Butter Marinate for 30 mins. 2½ tbsp Lee Kum Kee Minced Garlic 50g Breadcrumbs 2 stalks Rosemary (minced) 2. Sear all sides of lamb rack until A pinch of salt browned. Place on a roasting pan. Coat evenly with 3 tbsp of Lee Kum Kee Marinade Premium Soy Sauce. Roast for 20 mins 3 tbsp Lee Kum Kee Premium in a 180°C preheated oven. Oyster Sauce 1 tbsp Lee Kum Kee Premium 3. Melt butter. Add minced garlic, Soy Sauce breadcrumbs, rosemary and a pinch of 1 tbsp Water 1 tsp Coarse ground black pepper salt. Stir-fry together to make the herb-crust.
Sauce Mix 4. Brush the remaining Lee Kum Kee 1½ tbsp Lee Kum Kee Premium Premium Soy Sauce evenly over the Soy Sauce 10g Onion (finely chopped) lamb rack. Pat on herb crust, then roast 1 tsp Lee Kum Kee Minced Garlic in the oven until light golden. Heat the 1 tsp Corn starch sauce mix and stir well. Serve lamb rack 10g Butter with the sauce. 60ml Water A pinch of parsley flakes
asianinspirations.com.au 119 SOBA SALAD WITH SOY SAUCE Serves: 2-3 | Prep: 10 mins | Cook: 5 mins
INGREDIENTS METHOD
120g Soba noodles 1. Cook soba noodles in boiling water 50g Cucumber (finely shredded) according to packet instructions or until 50g Carrot (finely shredded) tender. Remove and soak in iced water. 1 tbsp Roasted sesame seeds Drain and place into a serving bowl.
2. Arrange cucumber and carrots on soba Seasoning Mix noodles. Chill until cold. 3 tbsp Lee Kum Kee Premium Soy Sauce 3. Add seasoning mix just before serving 1 tbsp Lee Kum Kee Pure Sesame Oil and mix well. Garnish with sesame 2 tsp Black vinegar seeds.
asianinspirations.com.au 120 STIR FRIED BEEF AND PEACH WITH BLACK PEPPER SAUCE Serves: 4 | Prep: 15 mins | Cook: 10 mins
INGREDIENTS Sauce Mix 3 tbsp Lee Kum Kee Black 350g Beef fillet / tenderloin (diced) Pepper Sauce 50g Celery (diced) 2 tbsp Water 2 pcs Shallots (sliced) 1 tsp Sugar 2 tbsp Oil 1 tsp Corn starch ½ tbsp Cooking wine (optional) 170g Canned peach (drained and METHOD diced) 1. Marinate beef for 15 mins. Blanch celery in boiling water for a short while. Drain. Marinade 2 tbsp Lee Kum Kee Black 2. Stir-fry shallots in oil. Add beef and Pepper Sauce stir-fry until almost cooked. 1 tsp Lee Kum Kee Premium Oyster Sauce 3. Sprinkle with cooking wine. Add peach, ½ tbsp Lee Kum Kee Minced Garlic celery and sauce mix. Cook until heated through.
asianinspirations.com.au 121 PORK AND EGG FLOWER SOUP Serves: 4 | Prep: 10 mins | Cook: 15 mins
INGREDIENTS METHOD
250g Pork (sliced) 1. Mix pork with marinade ingredient. 1250ml Water 400g Tomatoes (cut into pieces) 2. Bring water to a boil. Add pork, ½ pc Onion (sliced) tomatoes and onion. Cook for about 10 2 Eggs (beaten) mins. Add sauce mix ingredients to the soup. Marinade 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce 3. Bring the soup to a boil. Turn off the heat and add beaten egg, stirring Sauce Mix quickly to form egg flower. Serve hot. A pinch of salt 1 tsp Corn starch 1 tbsp Water
asianinspirations.com.au 122 FRIED FISH IN DOUBLE DELUXE FRUITY SAUCE Serves: 4 | Prep: 20 mins | Cook: 7 mins
INGREDIENTS METHOD
350g Fish fillet (cut into pieces) 1. Mix fish with marinade ingredients and Corn starch (for dusting) dust with corn starch. Deep fry fish in 2 pcs Green grapes (sliced) hot oil until golden brown and cooked 2 pcs Strawberries (diced) 25g Canned peach (diced) through. Drain and place on a serving plate.
Marinade 2 tsp Lee Kum Kee Double Deluxe 2. Bring sauce mix to a boil, stirring to Soy Sauce combine well. Turn off the heat and stir 1 tbsp Egg white in green grapes, strawberries and ¼ tsp Sugar peaches. Pour over fried fish. Serve. White pepper (to taste)
Sauce Mix 1½ tbsp Lee Kum Kee Double Deluxe Soy Sauce 7 tbsp Grape juice 2 tsp Sugar 1½ tsp Corn starch
asianinspirations.com.au 123 CANTONESE STYLE BEEF CONGEE Serves: 2 | Prep: 10 mins | Cook: 45 mins
INGREDIENTS METHOD
150g Beef (sliced) 1. Mix beef with marinade ingredients. ½ cup Rice (rinsed) 6 cups Cups water 2. Place rice into a pot and add seasoning 2 Eggs 2 tbsp Spring onions (diced) mix and water. Stir to mix well. Cook 2 tbsp Lee Kum Kee XO Sauce over low heat to make congee of preferable consistency. Marinade 1 tsp Lee Kum Kee Panda Brand 3. Stir in beef slices and bring the congee Oyster Sauce to a boil. Ladle beef congee into 1 tbsp Corn starch individual serving bowls. Crack in an egg ½ tsp Oil into each bowl and stir well. Serve with spring onions and Lee Kum Kee XO Seasoning Mix Sauce. ½ tsp Salt ¼ tsp Oil
asianinspirations.com.au 124 STIR FRIED BEEF AND TOMATOES WITH OYSTER SAUCE Serves: 3-4 | Prep: 10 mins | Cook: 10 mins
INGREDIENTS METHOD
300g Beef fillets (sliced) 1. Mix beef slices with marinade 2 tbsp Oil ingredients. 1 slice Ginger 1 clove Garlic 50g Onions (cut into wedges) 2. Heat 1 tbsp oil in a wok or pan and 150g Tomatoes (cut into wedges) stir-fry beef slices until almost cooked. Set aside. Marinade 2 tsp Lee Kum Kee Panda Brand 3. Add another 1 tbsp of oil and stir-fry Oyster Sauce ginger, garlic and onions until aromatic. 1 tsp Lee Kum Kee Pure Sesame Oil Toss in tomatoes and cooked beef. Stir in 2 tsp Corn starch 2 tsp Water seasoning mix and cook until heated through. Serve.
Seasoning Mix 2 tsp Lee Kum Kee Panda Brand Oyster Sauce 1 tbsp Tomato sauce ½ tsp Sugar ½ tsp Corn starch 5 tbsp Water
asianinspirations.com.au 125 PINEAPPLE SPARE RIBS Serves: 4 | Prep: 15 mins | Cook: 15 mins | Marinate: 60 mins
INGREDIENTS METHOD
200g Pork spare ribs (cut into strips) 1. Mix pork spare ribs with marinade ½ pc Pineapple (halved) ingredients and leave to marinate for 1 hr. 20g Egg (beaten) 20g Corn starch 2. Halve the pineapple lengthwise. Hollow 20g Shallots (cut into wedges) pineapple shell with a knife. Cut 10g Ginger (sliced) pineapple into wedges and set aside. 10g Green capsicums (cut into wedges) 3. Coat marinated spare ribs with beaten 10g Red chillies (cut into wedges) egg and corn starch. Heat up some oil in 3g Shaoxing wine a pan and fry the spare ribs until cooked through. Set aside. Marinade 2 tbsp Lee Kum Kee Teriyaki 4. Add a little oil into the pan and stir-fry Marinade shallots, ginger, green capsicums and ½ tbsp Lee Kum Kee Panda Brand red chillies until fragrant. Add Oyster Sauce pineapples and seasoning mix to fry slightly.
Dipping Sauce 5. Add spare ribs to stir-fry until sauce ½ tbsp Lee Kum Kee Panda Brand thickens. Fill the halved pineapple shell Oyster Sauce with spare ribs. Ready to serve. ½ tbsp Lee Kum Kee Teriyaki Marinade
asianinspirations.com.au 126 SLICED PORK CASSEROLE WITH BEAN CURD Serves: 4 | Prep: 15 mins | Cook: 15 mins
INGREDIENTS METHOD
120g Pork fillet (cut into 4 slices) 1. Mix sliced pork with half of the ¼ box Bean curd marinade ingredients. Set aside. 100g Pork (minced) 20g Onions (shredded) 2. Mash bean curd and mix with minced 60g Leeks (sliced) pork and the remaining marinade. Stir 40g Chinese mushrooms (wedged) until sticky and make into balls. Heat the 50g Cabbage (cut into pieces) meatballs in oil until cooked. Set aside. 20g Spring onions (sectioned) 20g Chicken broth 3. Blanch the cabbage and set aside. 3g Coriander 4. Heat wok and stir-fry onions and sliced Dipping Sauce pork until fragrant. Add Chinese 1 tbsp Lee Kum Kee Panda Brand mushrooms, leeks, meatballs, chicken Oyster Sauce broth and seasoning mix one by one. Stir-fry until cooked, set aside. Seasoning Mix 1½ tsp Lee Kum Kee Double Deluxe 5. Preheat the pot and place spring onions Soy Sauce at the bottom of pot. Add cabbage and 4 tsp Lee Kum Kee Teriyaki then meatballs one by one. Simmer Marinade until fragrant. Add Lee Kum Kee Pure 1 tsp Lee Kum Kee Pure Sesame Oil Sesame Oil and coriander. Serve hot. 10g Shaoxing wine
asianinspirations.com.au 127 PAN FRIED ASPARAGUS AND CHICKEN ROLL Serves: 2 | Prep: 10 mins | Cook: 15 mins | Marinate: 60 mins
INGREDIENTS METHOD
16 pcs Thin asparagus (ends 1. Marinade chicken wings for 1 hour. trimmed) 4 pcs Chicken wings (deboned) 2. Place 4 pcs of asparagus in the middle of a chicken wing and roll up. Repeat Dipping Sauce with remaining asparagus and chicken ½ tbsp Lee Kum Kee Panda Brand wings. Oyster Sauce 3. Prepare the sauce mix and set aside.
Seasoning Mix 4. Pan fry chicken rolls over low heat until 1 tsp Lee Kum Kee XO Sauce golden browned. Add sauce mix and 1 tbsp Lee Kum Kee Panda Brand stir-fry until sauce thickens. Serve hot. Oyster Sauce 2 tsp Water
asianinspirations.com.au 128 STIR FRIED SHANGHAI NOODLES WITH BEEF AND CAPSICUMS Serves: 2 | Prep: 15 mins | Cook: 15 mins
INGREDIENTS METHOD
300g Shanghai thick noodles 1. Blanch thick noodles and set aside. 80g Beef (sliced) ½ tbsp Lee Kum Kee Panda Brand 2. Mix beef slices with ½ tbsp Lee Kum Kee Oyster Sauce Panda Brand Oyster Sauce. Heat some Oil oil in a pan and stir-fry beef until cooked. 20g Yellow onion (shredded) 20g Shallot (shredded) 3. Stir-fry onion, shallots, capsicum and 20g Green capsicum (shredded) chillies. Toss in thick noodles, beef and 20g Red chilli (shredded) seasoning mix and stir-fry until well 30g Bean sprouts mixed. Stir in bean sprouts and spring 40g Spring onion (shredded) onions. Ready to serve.
Seasoning Mix 1 tbsp Lee Kum Kee Hoisin Sauce 1½ tbsp Lee Kum Kee Panda Brand Oyster Sauce
asianinspirations.com.au 129 FRIED CHINESE MEAT DUMPLINGS Serves: 2 | Prep: 15 mins | Cook: 15 mins
INGREDIENTS 3. Add cabbage and spring onions to minced pork and mix well to create the 150g Pork (minced) filling. Divide filling into 12 equal 250g Cabbage or bok choy portions. 1 Spring onion (diced) Oil 4. To prepare the wrapper, sieve flour into a 75ml Water mixing bowl and pour in hot water. Knead to form a soft and smooth dough. Roll the dough into a long log and Marinade divide into 12 equal portions. Roll each 1½ tbsp Lee Kum Kee Premium portion into round balls. Flatten each Oyster Sauce ball with a rolling pin and place a scoop ½ tsp Lee Kum Kee Pure Sesame Oil of filling in the centre. Fold the wrapper ½ tsp Corn starch into half and seal the edges with a dab of water. Repeat with remaining Dough wrappers and filling. 150g Plain flour 75ml Hot water 5. Heat 1 tbsp oil in a pan and pan-fry dumplings over medium heat until the Dipping Sauce bottom is golden browned. Pour in 3 tbsp Lee Kum Kee Chilli Bean water, cover and cook on low heat until Sauce all water has been absorbed. Add 2 tsp oil and fry dumplings for 1 min.
METHOD 6. Serve with dipping sauce. 1. Place minced pork into a bowl and mix well with marinade ingredients.
2. Bring a pot of water to boil and cook cabbage until tender. Drain and chop the cabbage into small pieces. Squeeze out excess water.
asianinspirations.com.au 130 Lee Kum Kee Premium Oyster Sauce With 130 years of history, Lee Kum Kee is the worldwide leader in oyster sauce. Made from the finest oyster extract, the rich flavour enhances the taste and appearance of any dishes. This premium all-purpose sauce is ideal for stir-frying, dipping, marinade, and colouring the food.
Lee Kum Kee Panda Brand Oyster Sauce Made from finest oyster extracts, this oyster sauce has a robust flavor and a rich color which makes it ideal for all purpose cooking.
glossary Lee Kum Kee Double Deluxe Soy Sauce Made from selected non-GM beans, this double fermented and naturally brewed soy sauce is rich in taste and aroma.
Lee Kum Kee Premium Soy Sauce Made from premium soybeans and wheat flour. It is brewed according to the traditional and natural method. This first-extracted Premium Soy Sauce provides a rich soy flavour and aroma that will delicately enhance the taste of any dish.
Lee Kum Kee Premium Dark Soy Sauce Lee Kum Kee Premium Dark Soy Sauce is made from selected soybeans and brewed according to the traditional and natural method. The rich soy flavour and full-bodied color will delicately enhance the taste and appearance of various dishes.
Lee Kum Kee Seasoned Soy Sauce for Seafood Lee Kum Kee Seasoned Soy Sauce For Seafood is perfect for enjoying fish in the classic steaming way. Simply add this ready-to-use, seasoned soy sauce to steamed fishes for an appetising treat like those in restaurants.
Lee Kum Kee Sweet Soy Sauce Lee Kum Kee Sweet Soy Sauce is specially brewed from premium soybeans and wheat flour. With its full-bodied flavour and rich color, it is not only great for seasoning casserole rice and stir-fried noodles, but also ideal for dipping rice rolls, rice dumplings, and Dim Sum.
AsianInspirations asianinspirations.com.au asianinspirations.com.au Lee Kum Kee Salt Reduced Soy Sauce With 45% less sodium than Superior Light Soy Sauce, Lee Kum Kee Salt Reduced Soy Sauce retains the same richness of soy sauce.
Lee Kum Kee Salt Reduced Seasoned Soy Sauce A naturally brewed soy sauce with non-GM soybeans. Processed by advanced salt reduction technology, the sodium level is 25% less than Weijixin Seasoned Soy Sauce. Ideal for dipping, dressing, and stir-frying.
glossary Lee Kum Kee Gluten Free Soy Sauce Made from highly selected non-GM beans by a natural and traditional brewing method. The same rich flavour and aroma can be expected but with no gluten.
Lee Kum Kee XO Sauce Lee Kum Kee XO Sauce is an all purpose gourmet condiment made from the finest ingredients such as dried scallop, dried shrimp, red chilli pepper and spices. It is a delicious appetizer by itself, as well as an excellent addition to all dishes. Ideal for stir-frying and dipping.
Lee Kum Kee Seafood XO Sauce A savory gourmet condiment made from ham, dried shrimp, dried squid, and spices. It is an excellent appetizer to go with all kinds of dishes.
Lee Kum Kee All Purpose Marinade A sweet taste soy-based all-purpose sauce flavoured with a touch of herbs and spices. Ideal for marinating meats, seasoning a stir-fried dish and noodles.
Lee Kum Kee Chicken Marinade A soy-based cooking sauce is ideal for marinating, stir-frying and seasoning. With a sweet note, it also goes well with rice and noodles.
AsianInspirations asianinspirations.com.au asianinspirations.com.au Lee Kum Kee Chinese Marinade This ready-to-use sauce made with a good combination of Chinese spices. Ideal for poaching chicken and other meaty dishes.
Lee Kum Kee Chinese Braising Sauce The secret formulation is rich in taste with strong aroma which makes a braising meal easy and enjoyable.
glossary Lee Kum Kee Black Bean Garlic Sauce With a rich flavour of black beans and garlic, this aromatic sauce is perfect for stir-frying and steaming dishes.
Lee Kum Kee Black Pepper Sauce Made from selected black peppers, this is ideal for stir-frying or using as a gravy for your favourite steak.
Lee Kum Kee Vegetarian Stir-fry Sauce With an unique mushroom flavour, this soy-based sauce is excellent for stir-frying, enriching the flavours, and using as a dip.
Lee Kum Kee Hoisin Sauce A spicy-sweet sauce made from selected spices and ground soybeans. Used to accent marinades, roasts and stir fries or as a condiment.
Lee Kum Kee Char Siu Sauce A thick, honey-and-soybean-based sauce provides a rich sweet taste. It gives a new dimension to barbecued, baked or grilled meat. Can be used as a marinade or brush-on, and for stir-frying.
AsianInspirations asianinspirations.com.au asianinspirations.com.au Lee Kum Kee Chilli Garlic Sauce Lee Kum Kee Chilli Garlic Sauce is a medium hot chilli sauce perfectly blended from fully ripened chilli with an appetising flavour of garlic. An excellent choice for dipping and stir-frying.
Lee Kum Kee Soy Bean Sauce Brewed from non-GM soybeans, Lee Kum Kee Soy Bean Sauce has a strong soybean aroma. It can enhance the colour and the taste by using it as a marinade, dressing, stir-frying or dipping sauce.
glossary Lee Kum Kee Fine Shrimp Sauce A thick, pungent sauce made from fresh silver shrimps. It is ideal for marinating, steaming, and stir-frying.
Lee Kum Kee Plum Sauce Made from preserved Chinese plums, quality ginger and chilli, this is an excellent dipping sauce for roast ducks and other meat dishes.
Lee Kum Kee Minced Garlic With strong garlic aroma, this bottle is a convenient and perfect substitute for fresh garlic in stir-frying, marinating, steaming, and all kinds of cooking.
Lee Kum Kee White Vinegar This crystal clear and refreshing vinegar is perfect for pickling, salad dressing, cooking, and making sushi rice. Simply add in few drops to enhance the aroma and the flavour of your dishes.
Lee Kum Kee Pure Sesame Oil Made from 100% finest roasted sesame seeds, Lee Kum Kee Pure Sesame Oil is carefully processed to retain the natural flavour and aroma. Ideal for marinating or simply splashing on cooked dishes to enrich the flavour.
AsianInspirations asianinspirations.com.au asianinspirations.com.au Lee Kum Kee Concentrated Chicken Broth Made with premium chicken extract with rich chicken aroma, this well-balanced taste adds another dimension into the flavour. Ideal for marinade, stir-frying, and used as chicken stock.
Lee Kum Kee Chicken Bouillon Powder Made from the USA premium-grade chicken, Lee Kum Kee Chicken Bouillon Powder is offering a genuine chicken taste. It is ideal for marinade, seasoning, and making soup base. The real chicken flavour enhances the deliciousness with no hassle.
glossary Lee Kum Kee Chilli Bean Sauce Made from a special blend of chilli and fermented broad beans, this Sichuan-style chilli bean sauce is great for dipping or making spicy dishes.
Lee Kum Kee Sichuan Chilli Douban Sauce With a special blend of chilli and fermented broad beans, this Sichuan-style chilli bean sauce is great for dipping and making spicy dishes at home.
Lee Kum Kee Chiu Chow Chilli Oil An authentic hot chilli sauce from regional China, Chiu Chow. It is prepared from the finest preserved chillies and is excellent for dipping and stir-frying.
Lee Kum Kee Sichuan Hot and Spicy Sauce Made with selected chilli and spice ingredients in traditional Sichuan style which is offering a distinct aroma for an experience of regional Chinese cuisine.
Lee Kum Kee Peppercorn Chilli Oil Made from natural peppercorn oil, soybean oil and chilli pepper, it provides a unique and distinctive aroma which is ideal for dipping and cooking an authentic Sichuan dish. Or using as a flavour enhancer by splashing few drops on cooked dishes.
AsianInspirations asianinspirations.com.au asianinspirations.com.au Lee Kum Kee Guilin Style Chilli Sauce Followed an ancient recipe, Lee Kum Kee Guilin Chilli Sauce in made with Bird's eye chillis which provides an aromatic and appetizing flavour. Perfect for dipping and stir-frying.
Lee Kum Kee Ready Sauce for Honey & Soy Chicken This menu-oriented signature flavour provides a good balance of sweet and savoury taste. It goes well with all types of meat and can make a dish ready in minutes.
glossary Lee Kum Kee Sauce for Black Pepper Chicken Packed with high quality of black pepper and oyster extract, this menu-oriented sauce allows you to enjoy an aromatic dish at home.
Lee Kum Kee Sauce for Sweet & Sour Pork/Spare Ribs A classic Cantonese signature dish that everyone loves. Having this pack of ready sauce brings you a delicious dish in the kitchen quick and easy.
Lee Kum Kee Teriyaki Marinade Made with the highest quality ingredients, Lee Kum Kee Teriyaki Marinade gives your poultry, meat, fish and vegetables a wonderful delicious Teriyaki taste. Teriyaki Marinade is great for basting, stir-frying and dipping.
AsianInspirations asianinspirations.com.au asianinspirations.com.au Thank you for downloading this exclusive e-cookbook. We hope we have whet your appetite with a taste of the rich tapestry of sweet, savoury, and complex dishes that Asian cuisine has to offer.
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