Lee Kum Kee is such a household name that I am sure everyone will have their products in their home. It has become a part of our life. Do you know that this household name was established in 1888 when its founder Lee Kum Sheung invented oyster sauce in Nanshui, Zhuhai, Guangdong Province of China. With a simple computation, that is a glorious history of 123 years!
Over the years Lee Kum Kee has innovated and came up with lots of new products making itself not only a household name but an international brand that comes with quality and trust.
Show your love through taste (愛, 用味道表達吧!). Being a strong promoter in bonding between family and even the community through cooking, Lee Kum Kee organised a 'Fast, Fresh and Simple' cooking workshop to discover ways of cooking modern contemporary dishes with Lee Kum Kee products.at Cookyn Inc. How appropriate as Lee Kum Kee organized a hands-on workshop where we get to cook together with our partners and fellow bloggers.
Together with our partners and fellow bloggers, we got to prepare 3 dishes using the range of Lee Kum Kee's products and sauces.
Vietnamese Spring Rolls with two dips (recipe by Cookyn Inc.)
- 300g of boiled chicken breast, shredded
- 200g of boiled prawns
- 150g of rice vermicellis, boiled according to instructions
- 20 sheets of rice paper wrap, approx 8 inches in diameter
- 200g of carrots, shredded
- 1 mango, sliced thinly
- 3/4 cup Thai basil
- 3/4 cup coriander
- 3/4 cup mint
- 3/4 cup of chunky peanut butter
- 1 heaped tablespoon of Hoisin sauce
- 4 tablespoons of lime juice
- 5 tablespoons of hot water
- 2 tablespoons of plum sauce
- 1 red chilli, minced
- 1 tablespoon of fish sauce
1. To make the first sauce, mix peanut butter, half the lime juice and Hoisin sauce with a little hot water to thin out to the desired consistency.
2. For second sauce, mix the plum sauce with the remaining lime juice, fish sauce and red chilli before thinning out with some water to the desired consistency.
3. When ready to assemble and roll, plunge a piece of rice paper in water briefly to soften.
4. Lay the rice wrapper flat, top with the desired amount of ingredients in the centre of the wrapper, leaving 2 inches space on both sides for folding.
5. Fold in both sides and tightly roll the spring roll.
6. Serve the spring rolls with the 2 sauces.
Vietnamese Spring Rolls with two dips
The first dish we prepared was a simple Vietnamese Spring Rolls with 2 dips. Thanks to Lee Kum Kee and Cookyn Inc, now I know I can use Lee Kum Kee's Plum Sauce and Hoisin Sauce to make delectable dipping sauces in future.
Salmon & Prawns Baked in a parcel with Spicy Black Bean Sauce (recipe by Cookyn Inc.)
- 6 salmon steaks, approx 80-100g each
- 12 pieces of peeled and deveined prawns
- 1 red capsicum, diced
- 1 yellow capsicum, diced
- 10g coriander, minced
- Handful of dried bean vermicelli (tang hoon), blanched in boiling water till soft.
- 10 cherry tomatoes, halved
- Drizzle of soy sauce
- 1/2 tablespoon of black bean sauce, mixed with 4 tablespoons of water
- 6 pieces of parchment paper
1. To wrap the parcels, place some vermicelli in the middle of each parchment sheet and top with one piece salmon.
2. Season with some soy sauce and pepper.
3. Pile on the prawns, capsicums, tomatoes, coriander, and some spicy black bean sauce mixture before sealing the parchment paper.
4. Bake in a preheated oven (180 degrees Celsius) for 12 minutes. Serve immediately.
Baked Salmon and Prawn
The second dish we prepared was Salmon & Prawns Baked in a parcel with Spicy Black Bean Sauce. The beautfully cooked salmon paired with the Lee Kum Kee's Spicy Black Bean sauce was excellent.
Tuna Tataki with First-Draw Soy and Sesame Seed Oil Vinaigrette
- 500g sashimi grade tuna
- 3 tablespoons olive oil, plus extra for basting
- 1 tablespoon sesame seed oil
- 2 tablespoons first-drawn soy sauce
- 2 tablespoons lemon juice
- 2 teaspoons chopped chives
- 1 teaspoon toasted sesame seeds
- Salad greens
- Salt and pepper, to taste
1. Brush the tuna lightly with some oil, season with salt and pepper and sear the exterior of the tuna on all sides in a pan over high heat for about 20 seconds (you can use blow-torch if you have one). Once searing is complete, remove the tuna and set aside to rest.
2. Cut the tuna crosswise into uniform slices about 1/4 to 1/2 inch thick with a sharp knife. Lay the tuna slices nicely on a plate.
3. Mix the sesame seed oil, soy sauce, lemon juice and olive oil until well-emulsified.
4. Drizzle the dressing all over and top with the chives and sesame seeds. Garnish with some salad greens before serving.
Have you heard of Lee Kum Kee's First Draw Soy? If you have not tried it, you must go get a bottle. How appropriate for the Tuna Tataki to showcases the First Draw Soy. I instantly fell in love with it and got myself a bottle after that.
Silken Tofu with Crispy Breadcrumbs Coated with Shrimp Paste
Blanched Baby Kailan with Fried Garlic and Shrimp Paste
At the end of the 3 dishes hands-on cooking workshop, Cookyn has also prepared for us more dishes using Lee Kum Kee's range products. Like many we probably only know about Lee Kum Kee's famous Oyster Sauce but in this workshop I am constantly being surprised by how many delectable and beautiful sauces and products Kee Kum Kee has under its brand.
To showcase the Shrimp Paste and Minced Garlic, Cookyn has prepared the Silken Tofu with Crispy Breadcrumbs Coated with Shrimp Paste and Blanched Baby Kailan with Fried Garlic and Shrimp Paste.
Grilled Mini Chicken Burger
Many of us may think that Lee Kum Kee sauces and products are used for Asian cooking only. Cookyn proves you wrong with the Grilled Mini Chicken Burger. Oyster Sauce, Soy Sauce and other condiments were used to marinate the grilled chicken while a lovely mayo with Chilli Bean Sauce topped the burger.
Dried Angel Hair Pasta with XO Sauce and Crispy Ikan Bilis
After Lee Kum Kee's Oyster Sauce I think the next greatest invention by them is the XO Sauce. If I may, I think it is a heavenly sauce that works wonder with everything. Once again demonstrated by the folks at Cookyn in the Dried Angel Hair Pasta with XO Sauce and Crispy Ikan Bilis, Lee Kum Kee's products and sauces can be used not in Asian cuisine but also western and modern cuisines.
Some group photos of the fun and enjoyable 'Fast, Fresh and Simple' cooking workshop. Thank you Lee Kum Kee, Cookyn and Sixth Sense Communications & PR Consultancy for the invitation.
For more information of Lee Kum Kee, you can visit the following links,