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Pan Seared Beef Fillet with Oyster Sauce
Pan Seared Beef Fillet with Oyster Sauce
by Lee Kum Kee


Prepare the fillet of beef by hammering it with a meat cleaver, the side of a meat cleaver, the side of a Chinese cleaver or a rolling pin. Enjoy the goodness of Panda Brand Oyster Sauce in the new recipe!



kusina ingredients 

  • 200 grms Beef Tenderloin
  • 20 grms Mushrooms; sliced
  • 20 grms Bamboo Shoots; sliced
  • 20 grms Carrots; sliced
  • 20 grms Spring Onions; cut
  • 1 tsp Garlic; chopped
  • 1 tsp Cornstarch

Marinade: 

  • 1 tsp Lee Kum Kee Soy Sauce
  • ½ tsp Lee Kum Kee Sesame Oil
  • ¼ tsp Salt
  • ¼ tsp Sugar
  • 50 mL Water
  • 10 grms Cornstarch
  • Pepper

Seasoning:

  • 2 tbsp Stock
  • 4 tsp Panda Brand Oyster Sauce
  • 1 tsp Lee Kum Kee Soy Sauce
  • 1 tsp Lee Kum Kee Dark Soy Sauce
  • 1 tsp Lee Kum Kee Sesame Oil
  • ½ tsp Sugar
  • Pepper

kusina instructions
1. Slice beef and add in marinade. Marinate for 20 minutes.

2. Blanch mushrooms, bamboo shoots and carrots until cooked. Remove and set aside.

3. Heat up the pan over medium heat. Grease the pan with some oil. Pan-sear the beef roll until desired doneness. Remove.

4. Grease pan with oil, fry the garlic until fragrant. Add in the beef, mushrooms, bamboo shoots and carrots. Stir well, foil in seasoning and stir fry till the sauce thickens. Serve hot and enjoy!


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Beef Skewer BBQ Recipe
Beef Skewer BBQ Recipe
by Chef Boy Logro

Give your heart a break (from the cholesterol!) by choosing to grill meat rather than frying. It's much healthier plus with proper kitchenware, it doesn't need to be a hassle! We'll show you how with this Beef skewer BBQ recipe.



kusina ingredients 

  • ½ kilo beef sirloin, cut into cubes
  • 2 red bell peppers, cut into cubes
  • 1 large red onion, cut into cubes
  • 12 bamboo sticks, soaked in water

For the Marinade

  • 3 tbsp olive oil
  • 1 lemon
  • Salt and pepper
  • 4 garlic cloves, minced
  • Pinch paprika
  • Pinch turmeric
  • Cilantro, chopped

kusina instructions
1. Combine all the ingredients for the marinade in a large mixing bowl. Set aside.

2. Slice meat and transfer to the marinade, stirring well to coat the meat generously. Marinate for at least 1 hour or over night. The longer, the better.

3. After marinating the meat, slice veggies and skewer them with meat.

4. Heat Chef's Classics Caper Grill Pan, and grill the skewers.

5. Brush occasionally with the remaining marinade.

6. Grill the skewers for 4 minutes each side until both sides are cooked.

7. Serve with Java rice.




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Bacon Fried Rice Recipe
Bacon Fried Rice Recipe
by Lee Kum Kee

Bacon! Bacon! Bacon!The beauty of this dish is that you can pretty much eat it any time of day. Whether it’s breakfast for dinner or dinner for breakfast, it’s just…really good.



kusina ingredients 

  • 3 slices Bacon
  • 1 medium Onion; chopped
  • 3 cloves Garlic; chopped
  • 2 cups Cooked Rice; chilled
  • 3 tsps Lee Kum Kee Soy Sauce
  • 2 tsps Lee Kum Kee Panda Brand Oyster Sauce
  • Black Pepper; to taste
  • Lee Kum Kee Sesame Oil; to taste
  • 1 large Egg; fried
  • Sliced Scallions; for garnish 

kusina instructions
1. Fry bacon until crispy. Remove from pan and drain on paper towels. Chop into bits and set aside.

2. Using the same pan, remove some of the bacon grease (if necessary) so you have about 3 tbsp left in the pan. Add the onions and sauté until translucent. Add the garlic and sauté for a minute longer.

3. Then add the bacon, rice, Lee Kum Kee Soy Sauce, Panda Brand Oyster Sauce and black pepper. Stir-fry for 3-5 minutes. Taste for seasoning and adjust as necessary.

4. Drizzle with sesame oil, top with fried egg and scallions. Enjoy!




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Chicken Quesadilla with Oyster Sauce Recipe
Chicken Quesadilla with Oyster Sauce Recipe
by Lee Kum Kee

Have some leftover Lechon Manok from dinner? Turn it into a tasty merienda!



kusina ingredients 

  • 8 Flour Tortillas
  • ¼ cup Lee Kum Kee Panda Brand Oyster Sauce
  • ½ Lechon Manok; finely shredded
  • 1 Medium Carrot; coarsely grated
  • ½ cup Fresh Cilantro; chopped
  • 2 Spring Onions; finely chopped
  • 3 oz Cheddar Cheese; grated

kusina instructions
1. Preheat nonstick frying pan over medium heat. Lightly coat 1 side of 4 tortillas with oil.

2. Place tortillas, oiled-side down, on a flat surface. Coat with Oyster Sauce. Top with chicken, carrots, cilantro, spring onions and cheese. Top with remaining tortillas. Then light coat the top with oil.

3. Cook for 2-3 minutes, or until the tortillas are crisp and golden and the cheese is melted. Cut into wedges and serve!




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Steamed Cream Dory in Light Soy Sauce Recipe
Steamed Cream Dory in Light Soy Sauce Recipe
by Lee Kum Kee

Simple yet intensely satisfying. Cream dory gets cooked pretty fast and steaming the fish longer than is required is not really good. Cream Dory works great on this one but any white fleshy fish would be great.



kusina ingredients 

  • 3 pcs Cream Dory Fillets; sliced
  • ½ inch Ginger; sliced into strips
  • Freshly Ground Black Pepper
  • Salt

Light Soy Sauce:

  • 2½ cups of Water
  • ¼ cup Brown Sugar
  • ¼ cup Lee Kum Kee Premium Soy Sauce
  • 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
  • 1 tsp Grated Ginger

Garnish:

  • Lee Kum Kee Sesame Oil
  • Fried Garlic
  • Spring Onions; chopped

kusina instructions
1. Rub fish fillets with salt and pepper.

2. Place wax paper or baking paper on the steamer, leaving some vents on the sides (this prevents the fish from sticking) then place fish on top. Top the fish with some ginger slices then steam for 10 minutes or until the fish is cooked. Set it aside.

3. Combine the Light Soy Sauce ingredients in a saucepan, bring it to a boil then turn heat off.

4. Place the fish in a deep dish then pour the sauce over it, drizzle with Lee Kum Kee Sesame Oil on top then garnish with fried garlic and spring onions.



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Noodle Cups with Oyster Sauce Chicken
Noodle Cups with Oyster Sauce Chicken
by Lee Kum Kee

A deliciously unique way to serve pancit! This is a flavourful dish that can be whipped together in no time, perfect for a speedy supper.



kusina ingredients 

  • 200 grms Chicken; minced
  • 200 grms pack Egg Noodles
  • 2 tbsp Peanut or Canola Oil
  • 2 tbsp Diced Carrots
  • 1 tbsp Panda Brand Oyster Sauce; plus extra to drizzle
  • 2 tsp Grated Ginger
  • 2 tsp Lee Kum Kee Sesame Oil
  • 2 tsp Lee Kum Kee Premium Soy Sauce
  • 4 Spring Onions
  • 1 clove Garlic; crushed

kusina instructions
1. Cut 2 spring onions into thin strips, place in a bowl of iced water and refrigerate until curled.

2. Preheat the oven to 350F.

3. Cook the noodles according to packet instructions, then drain and toss with 1 tsp of Lee Kum Kee Sesame Oil.

4. Grease a 12-hole patty pan with a little oil. Divide the cooked noodles among the holes, pressing into the base and sides to form a basket shape. Brush with more oil and bake for 10 minutes. Remove the noodle baskets from the pan and place on baking tray. Bake for another 5 minutes or until crisp and golden.

5. Meanwhile, thinly slice the remaining spring onions. Heat a little oil in a wok, add chicken and cook for about 5 minutes. Add carrots, ginger, garlic, spring onion, Lee Kum Kee Premium Soy Sauce and Panda Brand Oyster Sauce and remaining sesame oil.

6. Stir to heat through. To serve, fill noodle baskets with the chicken mixture, drizzle with extra Oyster Sauce and garnish with spring onion curls.




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Chicken Pandan Embraces Recipe
Chicken Pandan Embraces Recipe
by Lee Kum Kee

For this dish, the gentle flavour of the pandan leaves softens the strong taste of the chicken, resulting in appetizing bites of chicken meat. Wrapping the chicken pieces with pandan leaves also allows the meat to be tender and flavourful when they are fried, encased in the protective embrace of the strips of these aromatic leaves.



kusina ingredients 
  • 6 pcs small chicken drumsticks or sliced boneless chicken
  • 6 to 8 pcs Pandan Leaves
  • 1 tbsp Calamansi Juice
  • 2 tbsp Patis
  • 2 tbsp Panda Brand Oyster Sauce
  • 2 tsp Lee Kum Kee Soy Sauce
  • ½ tsp Sugar
  • ½ tsp Ground Black Pepper
  • 2-3 cloves Garlic; minced
  • 1 thumb sized Ginger; minced
  • 2 cups Cooking Oil
kusina instructions
1. In a mixing bowl, combine Lee Kum Kee Soy Sauce, patis, Panda Brand Oyster Sauce, sugar, ground pepper, garlic, ginger and calamansi juice. Mix well.

2. Put the chicken pcs in the bowl with the mixture and marinate for at least 3 hours or overnight. Make sure to cover the bowl and refrigerate.

3. Wrap the chicken with Pandan leaves.

4. Heat a cooking pot and put the oil in.

5. When the oil is hot enough, deep fry the wrapped chicken until the color turns golden brown.

6. Transfer the chicken into a serving plate and enjoy!




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Bistek Tagalog Recipe
Bistek Tagalog Recipe
by Lee Kum Kee

Cook a dish that the whole family loves! Bistek is a dish that originated in the Philippines and was made by the folks of Tagalog regions. A tender cut of beef like tenderloin, sirloin, or round (top or bottom) is recommended for cooking Bistek Tagalog.



kusina ingredients 

  • 1 lb Beef Sirloin; thinly sliced and tenderized
  • ¼ cup Lee Kum Kee Premium Soy Sauce
  • 1 tbsp Panda Brand Oyster Sauce
  • 1 tsp Black Pepper
  • 4 pcs Calamansi; juice
  • 1 large Onion; sliced into rings
  • 3 cloves Garlic; crushed
  • 3 tbsp Cooking Oil
  • Salt and Pepper to taste

kusina instructions
1. Marinate the beef in Lee Kum Kee Premium Soy Sauce, Panda Brand Oyster Sauce, calamansi juice and crushed garlic for several hours or overnight.

2. Heat pan with vegetable oil. Add the onion rings and fry for 1 minute. Drain in a paper towel and set aside.

3. Remove the beef from the marinade and using the same pan, under medium heat, fry the marinated beef until brown. Set aside.

4. Pour the marinade mixture into the pan and allow to simmer until reduced. Then add the fried beef and cook for 1 minute.

5. Serve over steamed rice and garnish with caramelized onion rings. Enjoy!