Monday, October 13, 2014

Media invite: Lee Kum Kee's menu-oriented sauces

Lee Kum Kee is not stranger to us, especially to the Chinese household. I have previously introduced about Lee Kum Kee over in this post. Hop over if you have no idea what I am talking about, which I highly doubt so. Heh. 

Besides the 200 over sauces and condiments available worldwide, Lee Kum Kee is adding on to it's collection of menu-oriented sauces with 5 new variants (there are already 19 existing variants in the market!).

Displaying LKK MOS Sauces.jpg

1. Korean Marinade
2. Sauce for sweet and vinegar spare ribs
3. Lemongrass marinade
4. Soup base for black pepper and pork bone hot pot
5. Soup base for drunken chicken hot pot 

For the event, we had the opportunity to have Chef Edwin Lau, Ex Sous Chef from St Regis, to demonstrate to us how to use Lee Kum Kee's new variants of menu-oriented sauces to easily whip up interesting and delicious fusion themed dishes (3 dishes + 1 soup) in just 30 minutes! 
#leekumkeemos #injust30minutes

Chef Edwin working to beat the time. 

Tip #1 from the chef: Always start with the soup. This will allow a longer time for the soup to simmer and thus a more flavourful bowl of soup at the end of 30 minutes! :) 

First dish up: Spicy Prawns & Tomato Pasta, using Lee Kum Kee sauce for Tomato Garlic Prawns

Tip #2 from the chef: Never be greedy to overload your wok. 

I'm guilty as charged. :P

Also Tip #3 from the chef: don't be afraid to let your pasta sit in the wok a little longer. This will allow the pasta to fully absorb all the flavours in the wok. 

Next up, we have Korean Pork Salad, using Lee Kum Kee Korean Marinade. 

The Korean marinade pays tribute to the classic kimchi. If you love your Korean BBQ pork, this could be a good alternative at home! 

Third dish was the Drunken Chicken, bacon & corn soup, using Lee Kum Kee's Soup Base for Drunken Chicken Hot Pot.

The sauce is prepared with premium Chinese fine wine and a blend of aromatic spices. Once boiled, the aroma of this Shanghai-style soup base will fill the air! It is good for hot pot or even a simple bowl of noodles/soup for a quick dinner. :)

Last but not least, Honey Glazed Chicken with Asparagus, using Lee Kum Kee sauce for Honey Garlic Spare Ribs.

This was my favourite of the night. A simple but familiar taste of home I would say. 

All cooked under 30 minutes with the trusted Lee Kum Kee's menu-oriented sauces. Chef Edwin did not kid.

We also had a chance to 'showcase' our learning from Chef Edwin! Our task of the night was to recreate the Chef's Korean Pork Salad, using Lee Kum Kee Korean Marinade!

Team-ed with Vivien and her boy. We had so much fun together! :D 

The boys were tasked to do most of the work. :D 

Well, I did help too. ^^

If you love Korean BBQ pork by sure to get this! It was really flavourful! I would suggest you marinate the pork the night before and leave it in the fridge for a heighten taste! 

K was still tossing the salad. #sohardworking

Our end product. Chef Edwin approves too! ^^

Fun fun night with Lee Kum Kee, Chef Edwin and the rest of the bloggers as well. ^^ 

Lee Kum Kee's menu-oriented sauces are available at all leading supermarkets chains and selected grocery stores at the recommended consumer price of $1.90 per pack. I've bagged home a few of them and I'm be sharing with everyone my version of 3 dishes + 1 soup very soon! So stay tune to this space as well as my instagram/dayre (@lirongs) for instant updates! ^^ You're welcome to like and share the posts if you like them! :)


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