Recipes

Spinach with creamy sesame dressing

Spinach with creamy sesame dressing

Spinach with creamy sesame dressing

Ingredients for 4 portion(s)

  • 200 g spinach
  • 1 tsp vegetable oil
  • few stipes of blanched yellow pepper
  • few stripes of cherry tomato
  • Kikkoman Sesame Dressing

Preparation

Stir fry spinach leaves for a minute, rinse with cold water and squeeze out all the moisture. Place a spoonful on a small flat plate, garnish with yellow pepper and tomato and serve cold with Kikkoman Sesame Dressing.

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Satay Chicken (Jimmy's satay sauce)

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Summer Rolls with Chicken and Mango

Summer Rolls with Chicken and Mango

Summer Rolls with Chicken and Mango

10 - 12 rolls

Ingredients

1 pack round rice paper wrappers
250g organic chicken fillet
150g carrots julienne
½ cucumber
15g fresh mint
½ pack rice noodles
½  red pepper

Sauce Mix

1½ tbsp Lee Kum Kee Premium Dark Soy Sauce  
2 tsp honey
2 tsp  Lee Kum Kee Pure Sesame Oil  

Method

1. Boil the chicken for ten minutes and rinse with cold water.
2. Cook rice noodles according to the instructions on the packaging, then drain well.
3. Split the cucumber lengthwise and remove the seeds with the back of a spoon. Slice the cucumber into long, thin strips. Peel the mango and also cut this into thin strips. Put all the ingredients into separate bowls. Remove the mint leaves from their stalks.
4. Slice the chicken into thin strips and heat them in Sesame Oil, in a frying pan. Cut the red pepper in two, remove the seeds and their membranes and slice the pepper finely. Add to the chicken, together with the honey and Dark Soy Sauce. Heat for 5 minutes and then place the chicken in a dish.
5. Pour some warm water into a deep plate. Soak the rice paper and place it on a dampened clean tea towel. Layer the rice paper with mint, cucumber, rice noodles, mango, carrot and chicken. Roll everything up tightly. Repeat until all the papers/ingredients are used.
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Stir-fried King Prawns with Oyster and Chilli Garlic Sauce

Stir-fried King Prawns with Oyster and Chilli Garlic Sauce

Stir-fried King Prawns with Oyster and Chilli Garlic Sauce

Serve 2-3

Ingredients

450g whole king prawns
1 clove of garlic, peeled
1 red chilli pepper, deseeded
3 shallots, peeled
1 spring onion
1 Tbsp vegetable oil
200g cherry tomatoes, quartered
 1  handful of mint leaves

Marinade

2 Tbsp Lee Kum Kee Premium Oyster Sauce  
1½ Tbsp Lee Kum Kee Chilli Garlic Sauce 

Method

1. If using frozen prawns, defrost the king prawns by submerging in cold water.
2. Combine the Oyster sauce & Chilli Garlic Sauce marinade with the king prawns.
3.  Finely chop the garlic, red pepper, shallots and spring onion.
4. Heat the oil in a wok or frying pan on high heat. Add the garlic and three-quarters of the red pepper and shallots. Stir-fry for 1 to 2 minutes.
5. Add the king prawns and stir-fry for another 4 to 5 minutes.
6. Sprinkle with the remaining red pepper, spring onion, tomatoes and mint leaves. Serve immediately.
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Aubergines in Mushrooms Vegetarian Stir-fry Sauce

Aubergines in Mushrooms Vegetarian Stir-fry Sauce

Aubergines in Mushrooms Vegetarian Stir-fry Sauce

Ingredients

2 Tbsp vegetable oil
2 cloves of garlic, peeled and finely chopped
200g aubergines, divided lengthways and cut into 3cm segments
1 red chilli, deseeded and finely chopped

Sauce Mix

2 Tbsp Lee Kum Kee Mushroom Veg Stir-Fry Sauce  
1 tsp Lee Kum Kee premium Light Soy Sauce
2 Tbsp water

Method

1. Heat oil in a wok over high heat, add the garlic and stir-fry for a minute, then add the aubergines to cook for 3 minutes.
2. Add the sauce mix to the aubergines until they become soft and the sauce thickens.
3. Add in the chilli and mix well. Serve immediately.
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China Town Char Siu

China Town Char Siu

Chinatown "Red" Char Siu

Ingredients

1kg skinless pork belly, cut into strips

20g garlic

20g ginger

30g Lee Kum Kee Oyster Sauce

20g Lee Kum Kee Premium Dark Soy Sauce

40g Lee Kum Kee Char Siu Sauce

30g Lee Kum Kee Hoisin Sauce

6g Sesame Oil

½ tsp five spice powder

20g brown sugar

30g Shaoxing wine

Glaze 3 - 5 tablespoons of golden syrup or honey

Method

  1. Using a small sharp knife stab the meat all over to allow easy penetration to the meat.
  2. Blitz garlic and ginger in a small blender or use a pestle and mortar.
  3. Mix ginger and garlic with everything else for the marinade. Whisk to mix well.
  4. Pour marinade over the meat and leave overnight for best results or at least 1 hour in room temperature.
  5. Preheat oven 190 C Fan.
  6. Take meat out of the fridge at least ½ hr before roasting.
  7. Line a tray with foil and place a rack on top. Place the marinated meat on top of the rack. Retain the marinade.
  8. Roast meat for 20 minutes, turn the meat to the opposite side and baste with leftover marinade.
  9. Return to the oven for 10 minutes. Turn the meat over and baste. Return to the oven for a further 10 minutes.
  10. Remove pork and glaze with golden syrup all over to achieve a sticky shiny exterior. Rest for at least 10 minutes. Slice as desired.
  11. Meanwhile you can heat the leftover marinade with 4 tbs of water for about 4 - 5 minutes till thick and glossy and serve with char siu over rice or pancakes.

Tips

  1. Use a small blender to blitz garlic and ginger so it is finer and save chopping
  2. Do it the day before eating so the marinade penetrates better into the meat.
  3. Use a rack so airflow circulates and create an evenly roasted char siu.
  4. Line the tray with foil so it can catch the meat juices and you can discard the foil and not spend ages scrubbing the pan.
  5. Retain some char siu to make Yong Chow Fried Rice or Char Siu Puffs or double the recipe.
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Hoisin Chicken Wings

Hoisin Chicken Wings

Hoisin Chicken Wings (Serves 4)

 

These crisp, sweet hoisin chicken wings are incredibly moreish. Serve as a sharing platter, or with egg fried rice and a cucumber salad; either way you'll need plenty of napkins for sticky fingers

 

Ingredients

1kg  free-range chicken wings, jointed and wing tips removed

120g  self-raising flour

2 Tbsp  baking powder

Egg fried rice

cucumber

 

Marinade

3 long   red chillies, sliced into rings

2 Tbsp   rice vinegar

A pinch of  sugar

A large pinch of salt

 

Sauce Mix

120g   Lee Kum Kee Sweet Hoisin Sauce

2 Tbsp  tomato puree

80g  unsalted butter

2 cloves  garlic, peeled & minced

1.5 Tbsp   rice vinegar

 

Method

  1. Preheat the oven to 230°C / 210°C fan / gas mark 8.
  2. Mix the chillies with 2 tablespoon of vinegar, sugar and salt with chicken.
  3. Add the flour and baking powder to a large bowl, add the chicken wings and toss well until coated.
  4. Place the chicken wings on a baking tray lined with baking paper, leaving a space between each. Bake for 20 minutes, then turn the pieces over and bake for another 20 minutes.
  5. Meanwhile, add all sauce mix to a saucepan. Place on a medium heat and stir every 30 seconds until the butter has fully melted and incorporated into the sauce. Bubble gently for 4 minutes, stirring frequently. Remove from the heat and set aside.
  6. When the wings are ready, place them into a large mixing bowl. Add the sauce incrementally, tossing the wings in between, until they are glossy and glazed. Drain, then spoon the pickled red chillies over the wings. Serve with egg fried rice and a cucumber salad.

  PREP TIME: 10MINS COOK TIME: 40MINS

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Teriyaki Chicken

Teriyaki Chicken

Teriyaki Chicken

Classic teriyaki chicken that uses Kikkoman Soy Sauce and mirin to create a delicious, sweet tang.

 

Serves: 2

Cooking Time: 20mins

Ingredients:

  • 1 (250 – 350 g or 8.8 – 12.3 oz.)  chicken thigh
  • vegetable oil (as needed)
  • shishito peppers
  • leafy vegetables (as garnish)
  • green onion(finely chopped)  (as needed)
  • 1 & 1/2 Tbsp  Kikkoman Soy Sauce
  • 1 & 1/2 Tbsp  Kikkoman Manjo Aji-Mirin

 

Cooking Instructions:

  1. Stab the chicken with a fork and marinate in (A) for 10 minutes.
  2. Finely chop up the green onions, and place a cut along the full length of the shishito peppers.
  3. Heat the vegetable oil in a fry pan, then sauté the shishito peppers and remove. Add more vegetable oil then add in (1) skin-side down. Turn over when golden brown to cook the other side as well.
  4. Cover and cook over low heat until the chicken is cooked through, then remove from the fry pan.
  5. Remove any excess oil, and in the same fry pan lightly bring to a boil the sauce from (1). Next, return (4) to the fry pan and coat well with the sauce.
  6. Spread lettuce leaves on a plate, and cut (5) into easy-to-eat width slices of about 1-1/2 cm (1/2 in.). Sprinkle the green onions from (2) on top and serve garnished with the shishito peppers.

 

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Gyoza Tempura

Gyoza Tempura

Gyoza Tempura

 

Serves: 1

Preparation time: 15 mins

Cooking Time: 20mins

Ingredients:

  • 4 Ajinomoto Gyoza Chicken lightly thawed (leave 15min at room temperature)
  • 65 g of flour
  • 10 g of parmesan powder
  • 12 cl of water
  • 1 g of baking powder
  • 5 basil leaves
  • Lemon
  • Salt
  • Oil to fry

Cooking Instructions:

1. Heat the oil at 180°

2. Put the flour, parmesan powder, water, baking powder, basil and a pinch of salt in a bowl and mix well.

3. Dip the gyoza in the prepared dough and fry about 2 min
4. Drain well on paper towels, and serve with a lemon wedge
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Veggie Curry Gyoza

Veggie Curry Gyoza

Veggie Curry Gyoza 

 

Serves: 6

Preparation time: 5mins

Cooking Time: 30mins

Ingredients:

  • Ajinomoto Gyoza Vegetable
  • 2 onions cut in 6

  • 1 carrot cut in large pieces

  • 2 potato, pealed and cut in large pieces Optional vegetables:

  • Red pepper, yellow pepper, aubergine, courgette Oil

  • 70cl water

  • 1/2 Japanese curry blocks 

Cooking Instructions:

1. In a casserole add oil and cook onions under high heat.

2. Add vegetables.


3. Add water and boil for 20-30 minutes.


4. Add curry blocks and let it melt gently.

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Satay Rice Vermicelli

Satay Rice Vermicelli

Satay Rice Vermicelli

Serves: 4

Preparation time: 15mins

Cooking Time: 20mins

Ingredients:

  • 1 jar                 Yeo’s Satay Sauce
  • 800g                Yeo’s Rice Vermicelli, soaked & drained
  • 100g                Prawns, peeled, deveined & cooked
  • 80g                  Squid Rings, sliced & cooked
  • 80g                  Water Spinach, sliced (4cm) & blanched
  • Garnish: Green Lime, Coriander Leaf and Spring Onion,

Cooking Instructions:

  1. Cook Yeo’s Rice Vermicelli in boiling water. Drain and place on serving plate.
  2. Heat Yeo’s Satay Sauce and pour over rice vermicelli.
  3. Top with prawns, squid rings and water spinach.
  4. Garnish with green lime slice, coriander leaf and spring onion. Serve hot.
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Curry Laksa Noodles

Curry Laksa Noodles

Curry Laksa Noodles

Serves : 2

Preparation time : 15mins

Cooking Time : 20mins

Ingredients:

  • 320g Yeo’s Ezy Cook Noodles / Vermicelli
  • 120g chicken breast, diced
  • 80g prawn, cooked, de-shelled
  • 60g long bean, cut into 1cm length
  • 50g bean sprouts

Seasoning: 185g Yeo’s Laksa Paste

Method:

  1. Cook Yeo’s Ezy Cook Noodles / Vermicelli according to packaging instructions.
  2. Add the chicken, long bean and Yeo’s Laksa Paste into 500ml boiling water. Stir well and bring to the boil.
  3. Stir through and simmer till chicken is cooked, pour over noodles.
  4. Garnish with bean sprouts and prawns, serve hot.
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