Friday, 24 October 2014

[30 Minutes Meal] Express Meal Using Lee Kum Kee Menu-Oriented Sauces

Have you ever tried preparing a decent "3 dishes + 1 soup (三菜一汤)" meal within 30 minutes (excluding preparation of ingredients and marinating)? In this post I would be sharing some tips and recipes on how to cook-up four delicious home cook dishes and get them ready on the dining table within 30 minutes.

Since this task is part of the criteria from Lee Kum Kee MOS Blogger Competition which I am taking part, I decided to put myself on a test to see whether am I able to complete the assigned task within the time frame.


Some samples of the Lee Kum Kee Menu-Oriented Sauces
I am sure many of you are familiar with Lee Kum Kee Menu-Oriented Sauces such as; Sauce For Tomato Garlic Prawn (干烧明虾酱), Sauce For Fried Cod Fish (香煎银鱈魚醬), Sauce for Sweet and Sour Pork (甜酸排骨酱) and etc which helps many households to create mouth-watering dishes.

Indeed these ready-made sauces come in handy for busy housewives and working adults to prepare fuss-free home cook dishes without spending extra time in the kitchen on the preparations. Plus by following those simple instructions and method on the back of the sauce pack, anyone can be a great cook at home too.

Below are four quick recipes that I have tried and tested using some of the Lee Kum Kee Menu-Oriented Sauces which I hope it would add some ideas to your existing recipes list.


KOREAN-STYLE PORK BELLY WITH LETTUCE
(using Lee Kum Kee Korean Marinade)


[Lee Kum Kee MOS] Korean-style Pork Belly with Lettuce
Korean BBQ Pork Belly is one of my favourite dishes which I often prepare at home to eat as wrap with lettuce and kimichi. And at time when i prepared extra portion, I would also freeze it and use as one of the ingredients for fried been hoon to enhance the taste. Beside this you could also use different cuts of the meat like pork fillet or pork chop to create other dishes with the Lee Kum Kee Korean Marinade.

Ingredients for Korean-style Pork Belly

(Yield: 4  |  Preparation: 5 minutes  |  Baking: 30 minutes)

Ingredients:
  • 400g Pork Belly
  • 1 Packet Lee Kum Kee Korean Marinade
  • 1 Tablespoon Honey
  • 1 Tablespoon Korean Chilli Paste
  • 3 Clove Garlic, sliced
  • 1 Teaspoon Olive/Sesame Oil

  • Sides:
  • Lettuce
  • Kimchi
Steps on marinating the pork belly using the Korean marinade.
Method:
1. Trim and pat dry pork belly then place it in a bowl.

2. Add honey, chilli paste and Lee Kum Kee Korean Marinade together with garlic and 1 teaspoon of olive oil.

3. Rub marinade mixture evenly on the pork belly and let it stand for at least 15 minutes to a few hours in the fridge.

Baked in preheat oven
4. Grease baking paper, place marinated meat on it (or over a baking baking rack). Bake in preheat 200°C / 392°F oven (middle rack) for 30 minutes depend on the thickness.

[Lee Kum Kee MOS] Korean-style Pork Belly with Lettuce
5. When the pork belly is done. Cool it down slightly then sliced and serve with lettuce and kimchi together with sesame oil dipping sauce.

Sesame Oil Dipping Sauce:
  • 2 Tablespoon Korean Sesame Oil
  • Pinch Of Salt
  • Freshly Ground Black Pepper
Method:
1. Mix everything together and set aside.

Tips:
Other than oven bake you can also use other kitchen gadget such as:
- Happy Call Pan (pan-lock and cook on low heat for 20 minutes);

- Air-fryer (180 degree, 20 minutes or until done);

- Korean chilli paste can be replaced with 1/2 teaspoon chilli powder.


[Lee Kum Kee] Korean-style Pork Belly with Lettuce - 韩式烧烤肉片
韩式烧烤肉片

材料:
400克五花肉
1包李锦记韩式腌酱
1汤匙蜂蜜
1汤匙韩国辣椒酱
3瓣大蒜,切片
1茶匙橄榄油/芝麻油
生菜片
式泡菜

做法:
1. 五花肉冲水去除多余的脂肪,用厨房纸巾拍干后放在碗里。

2. 接着加入蜂蜜,辣椒酱,李锦记韩式腌酱和油拌均匀然后腌至少15分钟或放进冰箱里几个小时。

3. 烤箱预热至200℃ / 392°F,烤盘上扑烘培纸再涂抹些油才把腌好的肉放在上面(你也可以放在烤架上)烤大约30分钟左右(取决于厚度)。

4. 取出后等肉稍微冷却才薄片与生菜和泡菜包在一起吃。你也可以准备一些麻油沾酱来配搭。


麻油沾酱
2汤匙韩国芝麻油
少许海盐
现磨黑胡椒

做法:
1. 把以上的材料搅拌均匀。



STIR-FRY CHICKEN WITH ZUCCHINI
(using Lee Kum Kee Sauce For Honey Garlic Spare Ribs)


[Lee Kum Kee MOS] Stir-fry Chicken with Zucchini
For me I often use this sweet and savoury Honey Garlic Sauce to marinate pork chop or spare ribs before pan-fry, slow-cook or bake it in the oven. Therefore this is my first time using this sauce on a stir-fry dish which surprisingly turns out well. The combination of chicken, zucchini and capsicum blends well with the sauce making it an appetizing dish to go with steamed white rice where you could drowned the rice with the gravy and even go for 2nd helping.

Ingredients for stir-fry chicken with zucchini

(Yield: 4 | Preparation: 5 minutes | Cooking: 10 minutes)

Ingredients:
  • 1 Packet of Lee Kum Kee Sauce For Honey Garlic Spare Ribs
  • 1 Skinless Chicken Breast, cut into strips
  • 1 Medium Zucchini, cut into thick slices
  • 1 Medium Red Onion, cut into wedges
  • 1 Medium Red Capsicum, cut into strips
  • 60ml Hot Water

Steps on preparing stir-fry chicken with zucchini.
Method:
1. Preheat frying pan with 1 tablespoon of oil, saute onion till fragrant then add in marinated chicken breast and cook until it changed colour.

2. Next add in capsicum and zucchini and continue to cook (stirring occasionally) on medium low heat for another 2 - 3 minutes till zucchini soften.

3. Pour in Lee Kum Kee Sauce For Honey Garlic Spare Ribs, give it a quick stir and add in hot water. Increase the heat and give it a few stirs in order for the mixture to adsorb the sauce and flavour.

4. Turn off the heat, remove and serve.

Note:
- Lightly marinate chicken breast with 1 tablespoon cooking wine, 1 teaspoon cornflour and light soy sauce plus dash of ground pepper for at least 10 minutes.



SIZZLING TOFU
(using Lee Kum Kee Sauce For Tomato Garlic Prawns)


{lee Kum Kee MOS] Sizzling Tofu
Sizzling Tofu (铁板豆腐) is one of the popular Cze Cha (煮炒) dishes in Singapore. Here I replicate a home version using Lee Kum Kee Tomato Garlic Prawns Sauce in wok version instead of the usual hotplate served. Since it's home cooking, you can easily replace the ingredients from minced pork to chicken/beef as well as seafood like prawns, fish, squid and etc.

Ingredients for sizzling tofu

(Yield: 4  | Preparation: 10 minutes | Cooking: 10 minutes)

Ingredients:
  • 1 Tube (150g) Egg Tofu, cut into 1cm rounds
  • 1 Packet of Lee Kum Kee Sauce For Tomato Garlic Prawns
  • 100g Marinated Minced Pork
  • 50g Green Peas
  • 8 - 10 Slices Of Carrot
  • 3 Shiitake Mushrooms, cut into slices
  • 1 Medium Onion, cut into wedges
  • 2 Eggs, lightly beaten
  • 150ml Hot Water
  • Some Chopped Spring Onion and Red Chilli

Steps on preparing sizzling tofu using Lee Kum Kee tomato garlic sauce
Method:
1. Lightly dust tofu with cornflour and shallow-fry it with 2 tablespoons of cooking oil till golden brown on both side. Remove and set aside.

2. Saute onion till fragrant, add in marinated minced meat and fry till almost done. Stir in carrot, mushroom and green peas then continue to cook until mushroom soften.

3. Lower the heat add in Lee Kum Kee Tomato Garlic Sauce, give it a few stirs before pouring in hot water and toss the mixture well.  Arrange cooked tofu on top of the meat mixture.

4. Next swirl in beaten egg and let it cook till almost set (do not overcook it as the heat from the pan will continue to cook the egg mixture).

5. Lastly remove pan from heat, garnish with some chopped spring onion, chilli and dash of freshly ground black pepper. Serve immediately.

[Lee Kum Kee] Sizzling Tofu - 铁板蛋豆腐
铁板蛋豆腐

材料:
1条(150克)蛋豆腐,切1cm块
1包李锦记干烧明虾酱
100克肉碎,先腌制
50克青豆
8 - 10切片胡萝卜
3朵香菇,切片
1个小红洋葱,切片
2个鸡蛋,打散
150毫升热水
一些葱花和红辣椒

做法:
1. 将每块切好的蛋豆腐粘上少许淀粉然后放进预热好的锅(加入2汤匙油)煎到两面变金黄色,捞起备用。

2.爆香洋葱,接着放进腌好的肉碎炒到7分熟才加胡萝卜,香菇和青豆再继续煮至香菇软化。

3. 降低热火后,倒入李锦记干烧明虾酱迅速拌匀再加热水翻炒一下才把预备好的蛋豆腐排在上面。

4. 慢慢倒入打散的蛋液让它煮至差不多8分熟即可熄火。

5,最后撒些葱花,切辣椒和现磨黑胡椒就可享用。



CABBAGE AND FISHBALL SOUP
(using Lee Kum Kee Soup Base For Black Pepper And Pork Bone Hot Pot)


[Lee Kum Kee MOS] Cabbage And Fishball Soup
This soup broth has a rich black pepper flavour which make it ideal for making hot pot and noodles with just a few simple ingredients like cabbage (due to the nature sweetness), fishball, tofu and minced meat. And instead of serving this with rice, you could also add in noodles of your choice and serve it as an quick weekday night dinner.

Ingredients for cabbage and fishball soup

(Yield: 4 | Preparation: 5 minutes | Cooking: 7 minutes)

Ingredients:
  • 1 Packet Of Lee Kum Kee Soup Base For Black Pepper And Pork Bone Hot Pot
  • 1 Small Chinese Cabbage (白菜), sliced into 5cm wide
  • 1 Small Carrot, peeled and sliced
  • 1 Packet Fish Balls
  • 1 Packet of Fish Dumplings (鱼饺)
  • Some Fried Beancurd Puffs (Tau Pok - 豆泡)

Steps on preparing the cabbage and fishball soup
Method:
1. Dissolve 1 Packet Of Lee Kum Kee Soup Base For Black Pepper And Pork Bone Hot Pot in 1.5L of water and bring it to boil.

2. Add in carrot and cabbage (stem portion) and let it simmer for 3 minutes before adding the rest of the ingredients and cook for another minute or two.

3. Remove from heat and serve.


Lastly I hope you would find these quick recipes useful for your menu planning. For more ideas  on using Lee Kum Kee Menu-Oriented Sauces you could refer to the Instagram tag #leekumkeemos or #injust30minutes.

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