Sunday 24 January 2016

Unforgettable Taste of Reunion with Lee Kum Kee {Plus Giveaway}

I still remember vividly when I was a child I always look forward to those reunion meals that we had with our grandparents, uncles and cousins. I love the atmosphere where everyone get together at the big table and enjoy those traditional home cook meals with special dishes only available during new year.

As you know reunion dinner is an important affair especially for Asian families during Chinese New Year. But however people nowadays prefer to eat out in order to save the hassle of cooking and cleaning up. So I hope by sharing this post it will help to inspire you to prepare your very own reunion feast this coming new year for your beloved family.


Before I move on to the recipes, I would like to share some information about a food photo contest where LEE LUM KEE will be giving away cash and great prizes (SG$168 + Goodies Bag) to two lucky winners each week until 31st January 2016. To enter:

1. Snap a photo related to the theme of "Reunion" with any Lee Kum Kee product;
2. Write a caption for the photo;
3. Hashtag #LKKReunionSG;
4. Upload through Instagram or LKK website -


It is common to find "treasure pot" such as pei cai or yi pi guo being served at Chinese New Year feast. But for home cook version we usually prefer easier preparation dish such as Braised Duck with Sea Cucumber or Braised Roast Pork with Dried Oyster & Black Moss (蚝豉发菜焖烧肉). Since black moss which also known "fatt choy" sound like strike it rich in Cantonese and dried oysters; "ho see" sounds like good things making them a perfect matching dish.

And like what our grandparents did, in order to perfect this dish the used of premium oyster sauce is a must so every year we had being using our trustworthy brand; Lee Kum Kee and other related sauces to prepare our reunion dishes.

Ingredients for braised roast pork with dried oyster & black moss

(Yield: 4 | Preparation: 15 minutes | Cooking: 30 minutes)

300g roast pork (烧肉)
50g dried oysters (蚝豉)
2 large dried scallops (干贝)
100g beancurd stick (腐竹)
4 dried shittake mushrooms (花菇)
200g yam (芋头), cut into thick strips
3 slices ginger
750ml hot water
some black moss (发菜), soaked

1 tablespoon Lee Kum Kee Premium Oyster Sauce
1/2 tablespoon Lee Kum Kee Premium Light Soy Sauce
1 teaspoon sugar
1/2 teaspoon sesame oil
1/2 teaspoon pepper

1. Soak dried oysters, scallops, mushrooms and beancurd stick separately in hot water till soften, rinse and set aside.

2. Shallow fry yam until browned. Remove and set aside.

3. Saute ginger with 1 tablespoon of oil over low heat until fragrant. Add in roast pork, dried oysters, scallops, mushrooms and beancurd stick and cook for another minute.

4. Next add in seasoning (mix all together) and stir for 30 seconds before adding water.

5. Bring the mixture to boil, cover and simmer on lowest heat for about 30 minutes or until oyster and meat are tender. Add in yam at the last 5 minutes of cooking time.

6. Lastly toss in soaked black moss and splash of cooking wine and serve hot.


Fish is a must for Chinese New Year menu to resemble "Nian Nian You Yu (年年有余)" meaning may every year ends with ample surplus. I am sure you have a list of fish dishes using either pomfret, grouper, sea bass or salmon or cod fish fillet that you and your family preferred.

Fish can be cooked in various ways such like steaming or braising, here I am using Threadfin cutlet together with black fungus to create a steamed fish dish. But by all means you can replace it with cod fillet, white or golden pomfret which yield a similar texture. Furthermore by adding shredded ginger and spoonful of light soy sauce & sesame oil it also helps to draw the freshness of the fish making it a simple and yet delicious dish on its own.

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

300g Threadfin cutlet (马友鱼)
10g wolfberries (枸杞子)
3 big clusters fresh black fungus (云耳), sliced
4 slices ginger, julienne
1 leaf of napa cabbage (白菜), optional

1/2 tablespoon Lee Kum Kee Premium Light Soy Sauce
1/2 teaspoon sugar
1/2 teaspoon sesame oil
dash of pepper
2 tablespoons hot water

1. Arrange napa cabbage on a heatproof plate, place threadfin cutlet (marinate with 1 teaspoon cooking wine for 5 minutes) on top.

2. Scatter black fungus around the sides of the fish, top with ginger, wolfberries and seasoning sauce.

3. Steamed in a preheated steamer for 10 minutes over medium heat until cooked.

4. Remove then garnish with some chopped spring onion, drizzle of fried shallot oil and serve.


Asparagus is one of the vegetable that is easy to cook and you can use it to steam, bake, stir fry or even barbecue. Normally you can find Stir-fry Asparagus with Scallop/Prawn on most of the new year menu since 芦笋 sounds like "shun" meaning although. As for my version instead of scallop I replace it with clams which symbolize "wealth" to go with asparagus and carrot then seasoning it with spoonful of Seafood XO Sauce to perfect this dish.

The new Seafood XO Sauce is made from ham, dried shrimp, dried squid & spices making it an excellent appetizer to go with different meals. We love to use it for stir-fry dishes such as seafood and veggies.

Ingredients for stir-fry asparagus & clams with seafood XO sauce

(Yield: 4 | Preparation: 10 minutes | Cooking: 7 minutes)

150g asparagus (芦笋)
1 small carrot, julienne
300g clams (啦啦)
2 tablespoons Lee Kum Kee Seafood XO Sauce (海皇XO酱)
3 cloves garlic, minced
2 bird eyes chilli, optional
1 tablespoon cooking wine
50ml hot water

1. Place clams in a bowl of salted water for 20 minutes to remove the dirt and sand. Rinse and set aside.

2. Peel the outer skin of the asparagus and cut it diagonally into 3 sections.

3. Saute ginger and 1 tablespoon of oil in a frying pan till fragrant, add in asparagus and carrot and cook for 1 minute. Remove and set aside.

4. Using the remaining oil saute minced garlic till lightly browned, add in drained clams and Seafood XO Sauce and continue to cook on medium heat till well mixed.

5. Next add in water and bring it to boil. Covered and cook for 5 minutes until clams are cooked thorough (if some of the clams have not opened, they were either not cooked long enough or they are bad and should be discarded).

6. Toss in asparagus and carrot, keep stirring constantly over high heat for a minute, drizzle cooking wine and serve hot.

Here is a short cooking clip on how to prepare the above dishes.


Besides using Lee Kum Kee sauces for cooking you can also use it as marinade, seasoning or dipping sauce to enhance the flavour of your dish. You can check out the recipe of this Steamed Carrot Cake with Seafood XO Sauce (海皇XO酱蒸萝卜糕) on the link here if you wish try making some during this coming Chinese New Year to delight your guests.


Thanks to Lee Kum Kee, now you can win a lovely gift set(refer to the photo above) consisting Lee Kum Kee Premium Brand Oyster Sauce, Premium Light Soya Sauce, Seafood XO Sauce and 4 packets of Menu Oriented Sauce.

All you have to do is to share your answers to the following questions over at our Facebook Page (here).

1. Which is your favourite reunion dish since childhood (you may upload a photo of that dish to increase +1  chance of winning);

2. Name one of your favorite Lee Kum Kee Sauce in your kitchen pantry?

Terms and Conditions
* Giveaway ends on Tuesday, 26 January 2016 (5PM, Singapore time).
* Only for readers living in SINGAPORE.
* Participants must follow the instructions mentioned above to be eligible for the giveaway.
* Winners will be announced on our Facebook page and we will notify your through Facebook message. Please reply latest by 27 January 2016 (5pm) or else prizes will be fortified.

* Disclosure: This post is brought to you in partnership with Lee Kum Kee.

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