Tag Archives: Lee Kum Kee

Summer recipes with Lee Kum Kee Chinese sauces

I’ve been busy cooking some tasty BBQ treats, chinese style. This is to tie in with the Lee Kum Kee summer BBQ carnival. Unfortunately the weather was not kind to me on the day and the barbecue had to be abandoned in favour of the oven. But I’ve made sure that my recipes have both barbecue and oven instructions.

LKK summer BBQ carnival

First let me tell you about the Lee Kum Kee summer BBQ carnival. Take a look for your chance to win flights to Hong Kong, cookery classes, supermarket vouchers and other prizes. But be quick, as the competition closes on 9th August. Also if you shop in Asda, keep an eye out for the discounted offers on the Lee Kum Kee Chinese sauces this month.

Lee Kum Kee Chinese Sauces

So I received a selection of four of the Lee Kum Kee sauces free in use in my recipes. They also sent a USB key ring and a copy of their Wok Along Discover Chinese Cooking book. The sauces comprised:-
Oriental Sesame Dressing (new to Lee Kum Kee range)
Chiu Chow Chilli Oil
Char Siu Sauce
Premium Oyster Sauce

Lee Kum Kee Chinese Sauces

Lee Kum Kee Chinese Sauces


Now on to my recipes. First up we have kebabs, both fish ones and vegetable ones. Kebabs are always a firm favourite on the barbecue in our household and the oyster sauce flavour really compliments them well.
Fish and vegetable kebabs

Fish kebabs

Ingredients (makes 4-5)

12 frozen king prawns
1 bag of frozen fish pie mix (cod, smoked cod and salmon)
4-6 tbsp Lee Kum Kee premium oyster sauce

Method

Defrost the prawns and fish pie mix for about 3hrs at room temperature.
Heat BBQ up or preheat fan oven to 180 deg C.
Spoon the oyster sauce into a couple of bowls.
Add the fish pieces to one bowl and the prawns to the other bowl.
Mix to ensure they are nicely covered with the oyster sauce.
Allow to stand for 5 minutes.
Thread the fish pieces and prawns onto skewers in an alternating order.
Any leftover fish pieces, thread onto an additional skewer.
Place on either a foil tray for BBQ or baking sheet for oven.
Cook on BBQ or middle shelf of oven for approx 10 minutes.
Serve and enjoy.

 

fish kebabs with oyster sauce

Vegetable kebabs

Ingredients (makes 3)

1 courgette
3 small shallots
6 medium mushrooms
3 small sweet peppers
4-6 tbsp Lee Kum Kee premium oyster sauce

Method

Heat BBQ up or preheat fan oven to 180 deg C.
Chop sweet peppers in half and remove seeds.
Top and tail the courgette and cut into 6 pieces.
Remove skin from shallots and top and tail.
Spoon the oyster sauce into a couple of bowls.
Add two types of vegetables to each bowl.
Mix to ensure they are nicely covered with the oyster sauce.
Allow to stand for 5 minutes.
Thread the vegetables onto skewers in an alternating order.
Place on either a foil tray for BBQ or baking sheet for oven.
Cook on BBQ or middle shelf of oven for approx 15 minutes.
Serve and enjoy.

 

vegetable kebabs with oyster sauce


Next we have pork loin steaks with Char Siu sauce. I haven’t cooked pork steaks previously, but I will definitely be purchasing them again. Tasty, tender and very good value for money, approximately 50p per steak. And a delicious flavour with the Char Siu sauce.
pork loin steaks with char siu sauce

Pork Loin Steaks with Char Siu Sauce

Ingredients

2 Pork Loin Steaks
4 tbsp Lee Kum Kee Char Siu sauce

Method

Spoon the Char Siu sauce into a flat dish.
Trim any excess fat off the pork.
Add the pork steaks to the dish, turning several times to ensure well coated with the sauce.
Allow to stand for 5 minutes.
Either cook directly on BBQ or on a low heat in a preheated wok.
If using wok, spray with oil first.
Drizzle any spare sauce from the dish over the steaks.
Turn the steaks over after about 5 minutes.
If necessary, turn again after a further 5 minutes.
Serve hot with your choice of vegetables and rice.
Enjoy.

 

pork loin steaks with char siu sauce


As I’d bought a big pack of pork loin steaks, I cooked some more the following day using the same method, but served in a wrap. So easy finger food for summer eating.
pork loin wrap

Char Siu Pork Wrap

Ingredients (makes 2)

2 wraps
2 pork loin steaks
6-8 leaves of Little Gem lettuce
6 tbsp Lee Kum Kee Char Siu sauce

Method

Cook the pork steaks as above using 4 tbsp of the Char Siu.
Shred the lettuce.
Spread 1 tbsp Char Siu sauce over each wrap.
Heap the shredded lettuce onto each wrap
Chop the pork into pieces and add to wraps.
Fold each wrap closed.
Serve and enjoy.

pork loin wrap


And of course in the summer, you want a salad alongside your barbecued food. So I made a Tomato and Bread Salad, which you usually think of as an Italian dish, but I gave it a very tasty Chinese twist with the Oriental Sesame Dressing. Very yummy. You will need a very large dish for this. I thought mine was big enough before I started, but ended up having to split it across 2 dishes.

tomato and bread salad with oriental sesame dressing

Tomato and Bread Salad

Ingredients

600g mixed tomatoes
200g sweet peppers
200g ciabatta bread, preferably stale
4 tbsp Lee Kee Kum oriental sesame dressing
6 tbsp olive oil
salt
pepper
1 tsp sesame seeds

Method

Cut the ciabatta into pieces and put aside to dry out. If necessary, toast slightly in the oven.
Chop the tomatoes into pieces and put in a large serving bowl.
Chop sweet peppers in half and remove seeds.
Add to bowl.
Season with salt and pepper.
Add the bread and mix together.
Stir in the oriental sesame dressing and olive oil. Add extra of either if necessary.
Sprinkle in sesame seeds.
Serve and enjoy.

tomato and bread salad with oriental sesame dressing

I haven’t included a recipe in this post for the Chiu Chow Chilli Oil, but this adds a wow to my pasta salad.

Most of these products can be purchased in major supermarkets.

So what summer dishes would you make using Chinese sauces?

Regular readers of my blog may remember that I also blogged a selection of Christmas recipes using Lee Kum Kee Chinese sauces.

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Disclosure.  This post is a review of products I was sent for free.  All opinions are my own.

Cooking with Lee Kum Kee Chinese sauces

What a nice feeling when a brand approach you saying that they have seen your blog and love the way you write your recipes. That is what happened to me recently. I got a DM on Twitter from Lee Kum Kee, a chinese sauce brand saying they would like to work with me on a recipe feature. This was after I tweeted them a photo of my pumpkin muffins for their Halloween competition, with no link to my blog. So they must have searched for my blog via my Twitter profile. I didn’t win the competition though!

Lee Kum Kee Chinese Sauces

So I received a selection of six of their sauces free. They also sent a key ring. The sauces comprised:-
Hoisin Sauce
Plum Sauce
Chiu Chow Chilli Oil
Char Siu Sauce
Premium Oyster Sauce
Soy Sauce

They were well packed in bubble wrap, but several of the safety buttons on the lids had popped up, I assume in transit.

Lee Kum Kee chinese sauces

Lee Kum Kee wanted me to come up with some traditional English festive recipes to showcase that their sauces are not limited to just oriental cuisine.

So first here are my recipes for Turkey Dippers and Mini Prawn toad in the holes which along with vegetable crudites, I served with all the sauces as dips, even those which are not commonly served as dips.

Turkey Dippers

Turkey Dippers

Ingredients (makes approx 20)

2 turkey breast steaks
1 slice of stale white bread
1 egg
50g cheese
salt
pepper
mixed herbs
1 tbsp plain flour
1 tbsp olive oil

Method

Cut the turkey into strips.
Tear the bread into pieces and whizz to crumbs in food processor.
Grate the cheese.
Mix breadcrumbs, cheese, salt, pepper and herbs together.
Beat the egg.
Spread the flour on a chopping board.
Roll the turkey strips in flour.
Then dip in the egg.
Then roll in the cheesy breadcrumbs to coat.
Heat oil in frying pan.
Cook the turkey dippers on a moderate heat, turning occasionally.
Serve either hot or cold with dipping Chinese sauces and enjoy.

turkey dippers

Mini Prawn toad in the holes

Mini Prawn toad in the holes

Ingredients (makes 24)

1 bag of frozen king prawns
200g plain flour
1 egg
300ml milk
salt

Method

Defrost the prawns for about 3hrs at room temperature.
Preheat fan oven to 180 deg C.
Grease a mini muffin tin.
Put one prawn in each muffin hole.
Sieve the flour and salt into a bowl.
Beat the egg.
Mix in the egg and sufficient milk to make a thick paste.
Gradually beat in remainder of milk.
Pour the batter into a jug.
Allow to stand for 15 minutes.
Heat the muffin tin in oven for 1 minute.
Pour the batter into the muffin holes.
Cook on middle shelf of oven for approx 15-20 minutes.
Serve either hot or cold with dipping Chinese sauces and enjoy.

prawn toad in the holes

Lee Kum Kee Chinese Sauces

Lee Kum Kee Chinese Sauces

 

Then I used some of the Hoisin sauce for glazing a roast gammon joint.


Roast gammon with hoisin and honey glaze

Roast Gammon with Hoisin and honey glaze

Ingredients

1 gammon joint (approx 1.1 kg)
1 tbsp Lee Kee Kum Hoisin sauce
1 tbsp honey

Method

Preheat fan oven to 170 deg C.
Wash the gammon.
Mix the hoisin sauce and honey together for the glaze.
Brush the gammon all over with the glaze.
Place gammon in a roasting tray and cover loosely with foil.
Cook for 1 hour on middle shelf of oven.
Rebrush with more glaze.
Turn temperature down to 150 deg C.
Continue to cook for a further 45 mins to 1 hour.
Test that it is cooked with a skewer.
Rebrush with remainder of glaze.
Allow to stand for 15 minutes.
Carve into slices.
Serve hot with your choice of potatoes and vegetables.
Enjoy.

Gammon with Honey and Hoisin Glaze

And finally I drizzled plum sauce over my apple pancakes.

Apple Pancakes with plum sauce
Apple Pancakes with Plum Sauce

Ingredients (makes 6)

1 large Bramley apple (approx 250g)
200g plain flour
1 egg
300ml milk
salt
1 tbsp olive oil
1-2 tbsp Lee Kee Kum Plum sauce

Method

Sieve the flour and salt into a bowl.
Beat the egg.
Mix in the egg and sufficient milk to make a thick paste.
Gradually beat in remainder of milk.
Pour the batter into a jug.
Allow to stand for 15 minutes.
Peel the apple.
Grate apple until just the core remains.
Mix grated apple into batter.
Heat the oil in small frying pan.
Pour sufficient batter to cover base of pan.
Cook over moderate heat.
Flip pancake over when underside is golden brown.
Continue to cook until 2nd side is also golden brown.
Transfer to a plate.
Drizzle plum sauce over the pancake.
Serve and enjoy.

apple pancakes with plum sauce

Since the toad in the holes and the pancakes use the same basic batter recipe, I made a double batch of batter for both.

Everything was delicious, although in retrospect I would have just used the plum sauce, hoisin sauce and chilli oil as dips. And the chilli oil had a wonderful fiery kick. Certainly 3 dips would have been sufficient, but I wanted to try all the products and didn’t have time to come up with additional recipes. I usually use soy sauce or oyster sauce in stir-fry dishes like my Tofu & Rice Stir-Fry. And Char Siu sauce is best known for marinating pork.

Most of these products can be purchased in major supermarkets. According to My Supermarket, prices currently range between £1.80 for either Hoisin or Char Siu Sauce to £2.90 for Chiu Chow Chilli Oil.

So what dishes would you make for Christmas using Chinese sauces?

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Disclosure.  This post is a review of products I was sent for free.  And I have been reimbursed for the purchase of the other ingredients. All opinions are my own.