Recipe: (Lee Kum Kee) Sweet & Sour Pork

SWEET & SOUR PORK Recipe! 

Usually sweet & sour pork is a no no in my family because I didn't know how to prepare the sauce :X 

Now, with Lee Kum Kee's Sauce for Sweet and Vinegar Spare Ribs, I can make my own ''Ku Lou Yok''! It may not be the same as what is selling outside in Zhi Char stalls, but taste wise is pretty good!







Need: 

1 packet of Lee Kum Kee's Sauce for Sweet and Vinegar Spare Ribs (S$1.90)
300 gram of pork (any parts that you prefer actually) (S$4.20)
Bell peppers (you can cut into pieces and fry it with the pork) (S$1 each)
Corn (Remember the corn i cook here)



Method:

1) Heat oil, add in pork and cook until it is 95% cook. 
2) Add in the packet of Lee Kum Kee's Sauce for Sweet and Vinegar Spare Ribs
3) Add in corn kernels and fry till the sauce thickens.
4) Serve. For me, as you can see below, I cut open the top of the bell peppers and put the pork inside for plating purposes. 








SWEET & SOUR PORK

Now you can cook such a wonderful dish at home in 10 mins!

Recipe: (Lee Kum Kee) Pan Fried Batang Steak

Today, I will be sharing the simple recipe of PAN FRIED BATANG STEAK. Replace with cod fish if you want.







Need: 

1 packet of Lee Kum Kee Sauce for Fried Cod Fillet (S$1.90)
2 Batang Steaks (S$5)
Few slices of ginger if you want to get rid of the fishy smell



Method: 

1) Heat oil in pan, pan fry fish. This can be quite tricky when my fish stick to the pan. I should have use a HappyCall. Nonetheless I still manage to flip it over without much damage. 

2) Once both sides of the fish turns golden brown, add in the packet of Lee Kum Kee Sauce for Fried Cod Fillet.

3) Let the sauce cook till its slightly thicken, turn off the heat and serve. 

The sauce is a little sweet to my liking, you may add 3/4 of the pack. Trial & error, simple as that! :D






PAN FRIED BATANG STEAK

Recipe: (Lee Kum Kee) Stir Fried Tomato Garlic Prawns

Today, I am sharing STIR FRIED TOMATO GARLIC PRAWNS recipe!








Need: 

1 packet Lee Kum Kee's Sauce for Tomato Garlic Prawns (S$1.90)
Prawns (S$4)
Onion (found at home) 

You may see that my recipes has a lot of ''found at home'', because Lee Kum Kee's sauce makes it too simple to whip up any meal, that you don't have to put in too much time to think of the little things to be added into the dish. Anyhow throw into the frying pan, anything will taste as good. 



Method: 

1) Heat oil in frying pan. 
2) Add in prawns and fry. 
3) Add in onions and the packet of Lee Kum Kee's Sauce for Tomato Garlic Prawns. 
4) Fry till sauce thicken and serve. 



Mum insist to lay the lettuce before placing the prawns. This reminds me so much of dishes on CNY where my grandma & aunts try to beautify the plate using this old school style. :P





STIR FRIED TOMATO GARLIC PRAWNS

Recipe: (Lee Kum Kee) Drunken Chicken Soup with Mushrooms & Broccoli

Alright, as promised I am back with recipe! I will keep it short & simple, because with Lee Kum Kee's Menu-Oriented Sauce, you can't get any complicated! 








Need: 

1 packet of Lee Kum Kee's Soup Base for Drunken Chicken HotPot (S$1.90)
Broccoli (found at home)
Mushrooms (found at home, soak them beforehand)
Goji Berries
4 Chicken Drumsticks (S$6)



Method: 

1) Steam chicken till cooked. (you can straight away boil it but steaming takes shorter time, i feel)
2) Put 1.5 litre of water to boil, add in corn (optional, for additional flavour) & broccoli. 
3) Pour in the packet of Lee Kum Kee Soup Base for Drunken Chicken HotPot.
4) Once the steamed Chicken Drumsticks are ready, together with Goji Berries, pour them into the soup and simmer. As the chicken drumsticks are cooked, you may off the heat once the soup boils. 


TADAH!!!!!



Let me present you my very own DRUNKEN CHICKEN SOUP WITH MUSHROOMS & BROCCOLI, made successful thanks to Lee Kum Kee! 

Recipe: (Lee Kum Kee) Mapo Tofu

After attending Lee Kum Kee's cookout session, K & I have the feel to whip up something. He became the master chef of the day. 

We decided to cook MAPO TOFU (can serve 4, but 2 of us wiped out the whole bowl)



Need: 
1 packet of Lee Kum Kee Sauce for Ma Po Tofu
A box of tofu
100g minced meat (drizzle a little sesame oil in it & mix)
Cherry tomatoes
Mushrooms 
Garlic


Method:
1) Heat oil in pan, fry garlic till you smell a little of the fragrance, pour in minced meat and fry. 
2) Fry till the meat is more than half cooked, pour in the packet of Lee Kum Kee Sauce for Ma Po Tofu.
3) Let it simmer, if it gets a little dry or thick, add 1-2 tablespoon of water. 
4) Add in mushrooms and stir fry the sauce for 1 minute.
5) Add in tofu and let it simmer a bit.
6) Lastly add in cherry tomatoes, mix it up a bit and serve. 



This is the first time we tried cooking using Lee Kum Kee Menu Oriented Sauce to cook at home, it is indeed a breeze! After cooking, he said ''I think I fell in love with cooking'' WOW? 

So I expect more recipes to put up here, if he is join got cook more often for me! 

Recipe: Nutella Cinnamon French Toast

I went home straight after work, feeling tired and drained 1 weekday evening. 

Bought brother a big bottle of Nutella, and I thought I could make myself a sweet treat dessert or dinner if it is considered as a dinner. 

If you know me, I will make Kueh Lapis every CNY so, I have stock for vanilla essence & cinnamon powder. 

Just want to share this anyhow recipe, I thought it taste good!




Ingredients:

2 slices of bread (I use wholewheat bread thats why my bread is a little dark in colour)
1 egg
1 tbsp fresh milk
1/4 tsp cinnamon powder
1/4 tsp vanilla essence
1 tbsp oil/butter (I use SCS butter to give it an additional fragrance) 
3 tbsp nutella

Actually I didn't really measure the cinnamon powder and vanilla essence, its free & easy, just put what you like. 


Steps:

1) Spread nutella in between the 2 slices of bread. Don't have to be 3 tbsp, but 3 tbsp you will get this effect you see in the picture. :P

2) Beat egg, add milk, cinnamon powder & vanilla essence. Dip bread into the egg and coat evenly. 

3) Heat oil/butter in a pan, and once heated, pan fry the bread till golden brown. Cut and serve. 



Easy as that and its very filling!

Recipe: Chewy Marshmallow Bars

I was clearing some pictures off my phone and saw these pictures and thought that I could share a very easy 30-minute recipe!



These were what I gave to my girlfriends that night! 







Ingredients:

55g butter
140g mini marshmallows (I actually only used 80g or when you feel that the mixture is sticky enough)
115g crispy rice cereal
2 tbsp M&M (or how much you like)
85g dairy toffee (I replaced it with 115g of milk chocolate)
2 tbsp golden syrup (I did not put this too)

*as you can tell, I am a very lazy person, plus I am afraid it may turn out too sweet


1) Line a shallow cake tin (I used a vey shallow tin, depends how tall you want the Marshmallow Bars to be, and I only grease it, did not line it)

2) Put toffee, golden syrup, butter and 115g marshmallows (i only left a handful of marshmallows for decoration purposes, I threw the rest into the pot) into a large heatproof bowl set over a saucepan of simmering water. Heat until melted and string occasionally. 

3) Remove bowl from heat and stir in rice cereal until thoroughly combined. Quickly spoon the mixture into the cake tin and smooth the surface. 

4) Scatter remaining marshmallows and M&Ms then gently press them down. 

5) Chill in refrigerator until firm (I chill for about 15-30 mins as I am running short of time). Use a sharp knife to cut into bars. 

TADA, thats all and you will get awesome Chewy Marshmallow Bars! By the way, after reducing the quantity of marshmallows, omitting golden syrup, the end product is still quite sweet.