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Bongga Pancit Canton Recipe

- November 27, 2015 No Comments
Bongga Pancit Canton Recipe
Bongga Pancit Canton
by Lee Kum Kee

This is a favorite Filipino noodle dish that is always served whenever there is company. Ideally, this would be perfect served on a special occasion because it has a ton of ingredients, ranging from chicken, to seafoods, vegetables and a very thick, rich sauce, which feels like eating pancit and chopsuey. Though time consuming, the end result is always delicious

kusina ingredients 

  • 400 grms Pancit Canton Noodles
  • 100 grms Chicken Liver; cubed
  • 100 grms Chicken; boiled and cut into strips
  • 100 grms Shrimps; deveined
  • 100 grms Squid; chopped
  • 100 grms Snow Peas (Sitsaro)
  • 100 grms Chinese Cabbage; sliced
  • 1 cup Chicken broth; from the boiled chicken
  • 1 cup Squid Balls
  • 7 cups Water
  • 20 pcs Quail Eggs
  • 2 pcs Shrimp Broth Cubes
  • 2 pcs Bell Pepper (red and green)
  • 4 tbsp Panda Brand Oyster Sauce
  • 2 tbsp Lee Kum Kee Soy Sauce
  • 2 tbsp Cornstarch; dissolved in 2 tbsp water
  • 1 tsp Lee Kum Kee Sesame Oil
  • ½ tsp Ground Pepper
  • 1 Carrot; cut in flowerettes
  • 5 cloves Garlic; minced
  • 1 Onion; chopped
  • Cooking Oil

kusina instructions
1. Saute onion and garlic in oil. Put in the meat and seafood ingredients.

2. Add the vegetables and oyster sauce and cook for another minute.

3. Add the chicken broth and bring to a boil, then add the quail eggs and half of the cornstarch slurry to thicken the sauce.

4. Remove the meat and the vegetables from the pan, leaving just the sauce.

5. Add the water, shrimp cubes, soy sauce and pepper, and bring to a boil.

6. Stir in the noodles and let it simmer until the sauce is reduced and absorbed by the noodles.

7. Put in the rest of the cornstarch slurry to thicken the sauce, and drizzle with sesame oil.

8. Arrange on a platter and put the meat, vegetables and quail eggs on top.

9. Serve with calamansi slices. Enjoy!

Tofu in Garlic Sauce Recipe

- November 26, 2015 No Comments
Tofu in Garlic Sauce Recipe
Tofu in Garlic Sauce
by Lee Kum Kee

Also known as soybean curd and bean curd, custard like white tofu is made from curdled soy milk, an iron-rich liquid extracted from ground, cooked soybeans. It's easy to digest, low in calories, calcium and sodium, high in protein and cholesterol-free—all of which makes it one of today's most healthful foods.

kusina ingredients 
  • 1 box tofu; cut into bite-sized cubes
  • 2 tbsp Panda Brand Oyster Sauce
  • 1 tbsp Green Onions; chopped
  • 5 tbsp Canola Oil
  • 1 tsp Sugar
  • 5 cloves Garlic; minced
  • Cornstarch
kusina instructions
1. Roll each tofu piece in cornstarch to coat.

2. Heat oil in a pan and fry the tofu pieces until golden brown.Set aside.

3. Remove excess oil in the same pan except for 1 tbsp and fry garlic until brown.

4. Add oyster sauce and sugar, give it a little stir.

5. Then add tofu pieces and stir until each tofu piece is coated by sauce

6. Sprinkle with chopped green onions before serving.

Tender Fried Chicken Recipe

- November 25, 2015 No Comments
Tender Fried Chicken Recipe
Tender Fried Chicken
by Lee Kum Kee

If you need to get a tasty, healthy meal on the table but just don't have a lot of spare time, this simple recipes using chicken breasts are great choices. Serve with hot cooked rice for a fabulous everyday meal.

kusina ingredients 
  • 150 grms Boneless Chicken Breast
  • 1 tbsp Lee Kum Kee fine Shrimp Sauce
  • 2 tbsp Lee Kum Kee Premium Oyster Sauce
  • 2 tbsp Sugar
  • ½ cup Water
  • 1 cup Breadcrumbs
  • 400 mL Cooking Oil
kusina instructions
1. Heat the Shrimp Sauce, Oyster Sauce, sugar and water to boil, reduce the heat and add the chicken and continue stirring over low heat for 3 minutes, turn off the stove, let the meat steep in the sauce for 15 minutes.

2. Cover the marinated chicken with breadcrumbs.

3. Heat oil and fry the meat until crispy, cut into required size and serve.

Mussels with Mushroom in Oyster Sauce Recipe

- November 24, 2015 No Comments
Mussels with Mushroom in Oyster Sauce Recipe
Mussels with Mushroom in Oyster Sauce

Buy mussels with tightly closed shells or those that snap shut when tapped--otherwise they're not alive and fresh. Avoid those with broken shells, that feel heavy (meaning they're full of sand) or that feel light and loose when shaken (signalling that the mussel is dead). Shucked mussels should be plump, their liquid clear. Small mussels will be more tender than large ones.

kusina ingredients 
  • ½ kilo fresh mussels, soaked and cleaned
  • 3 packs LEE KUM KEE Panda Oyster Sauce
  • 2 tbsp sliced ginger
  • 2 tbsp honey (optional)
  • 1 tbsp vegetable cooking oil
  • 1 tsp minced garlic
  • 1 can (425g) sliced button mushroom
  • 1 red bell pepper-sliced into strips
  • 1 small onion, finely sliced
  • 1 bunch of green onions, sliced
  • 1 bunch of leeks-sliced
  • salt and pepper to taste
kusina instructions
1. Place the mussels in a large shallow heat-proof bowl. Steam over briskly boiling water just until the shells open, for about five minutes. Remove immediately from the heat. Drain. Save the liquid in the bowl. Cool the mussels a bit then discard the empty half of the shells.

2.Heat the cooking oil in a wok or frying pan. Saute the onion for half a minute. Add the garlic and the ginger then continue sauteing for another half a minute.

3.Add the red bell pepper and the mushroom. Pour in the liquid from the mussels. Season with salt and pepper. Cook over high heat, uncovered, until most of the liquid has been soaked up by the mushrooms.

4.Add the mussels to the pan. Sprinkle with salt and pepper. Pour in the oyster sauce. Adjust the taste by adding drizzles of honey. Stir fry just until the mussels are heated through. Turn off the heat. Transfer to a platter. Garnish with chopped greens. Serve immediately.Enjoy!

Shrimp Burger Classic Recipe

- November 23, 2015 No Comments
Shrimp Burger Classic
Shrimp Burger Classic Recipe

When purchasing shrimp, always look for transparent flesh and avoid dull or cloudy shrimp. The scent should smell sweet and fresh like sea water and never fishy or reminiscent of ammonia or bleach. Shrimp parish quickly, so if you do not live near a coastal area, it is best to purchase shrimp frozen. While fresh, refrigerated shrimp has a shelf life of only a few days, but frozen shrimp will stay fresh for weeks.

kusina ingredients 
  • ½ kilo medium-sized Fresh Shrimp
  • 1 beaten egg
  • 6 boiled eggs
  • 6 hamburger buns
  • 6 Cheddar/Mozzarella cheese slices
  • 6 fresh lettuce leaves, rinsed and crisped
  • 6 slices ripe tomato
  • ½ cup minced red onion
  • 2 tbsp Lee Kum Kee Panda Oyster Sauce
  • 1 tbsp cornstarch, diluted in water
  • 1 tsp sugar
  • ½ tsp salt
  • ¼ tsp ground pepper
kusina instructions
1. Dice onion & chop shrimp like single grind ground meat style.

2. Chop boiled eggs into cubes.

3. In a bowl, mix shrimp, boiled eggs, beaten egg, cornstarch, ½ cup onion, 2 tablespoons of Lee Kum Kee Panda Oyster Sauce, 1 teaspoon sugar, ½ teaspoon salt and 1 teaspoon black ground pepper until well blended. Divide mixture into six equal portions and shape each into patties as big as your hamburger buns.

4. Lay shrimp burger patties on an oiled barbecue grill or a heated frying pan as desired. Cook burgers by flipping each side until browned on both sides. Frying time takes around 3-5 minutes. Set aside after frying.

5. Place cheese slices on bun bottoms. Top it off with tomato, lettuce & of course the mouthwatering shrimp patties. Set bun tops in place.

6. Pre-heat the oven toaster for 10 minutes. Place the shrimp burger classic inside to attain the desired crisp. Toast to perfection until cheese melts.

Steamed Egg with Mushrooms Recipe

- November 22, 2015 No Comments
Steamed Egg with Mushrooms Recipe
Steamed Egg with Mushrooms
by Lee Kum Kee

Only with super common ingredients, those steamed egg is a must for daily cooking especially if you get old or have younger eater in the family. The test of a good steamed egg lies in the texture. It will be soft and silky with a smooth surface, kind of like a savoury set custard.

kusina ingredients 
  • 4 pieces Eggs
  • 1 piece Egg Yolk
  • 50 mL Hot Water
  • 20 grms Lee Kum Kee Premium Oyster Sauce
  • 25 grms Shiitake Mushrooms; sliced
  • 5 grms Leeks; sliced
  • Salt and Pepper to taste
for the sauce:
  • 5 grms Lee Kum Kee Premium Oyster Sauce
  • 5 grms Lee Kum Kee Hoisin Sauce
kusina instructions
1. Mix all ingredients together and pour into a heat proof dish.

2. Steam for 12 minutes in low to medium steam.

3. Once the egg is out, serve straight away and drizzle sauce over the top. Garnish with extra leeks. Enjoy!

Sizzling Tofu with Oyster Sauce Recipe

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Sizzling Tofu with Oyster Sauce Recipe
Sizzling Tofu with Oyster Sauce

Tofu is and excellent source of protein for vegetarians with over 10 grams per half-cup serving, and is also a great source of calcium and iron. Due to its chameleon-like qualities, affordability and nutritional value, tofu, a staple of Asian cuisines for hundreds of years, has recently become popular in Western  vegetarian and vegan cooking.

kusina ingredients 
  • 1 block tofu (500 grams)
  • 3 tbsp Lee Kum Kee Oyster Sauce
  • 2 tbsp Lee Kum Kee Premium Soy Sauce
  • 1 tbsp Lee Kum Kee Hoisin Sauce
  • 2 tbsp Mayonnaise
  • 3 tbsp all purpose cream
  • ¼ tsp pepper
  • 1 onion,minced
  • 4 cloves garlic-crushed
  • 1 medium size green bell pepper
  • 1 chili (sliced diagonally)
  • cooking oil for frying
kusina instructions
1. Sliced and diced the tofu,then fry. Once browned and crispy drizzle with Lee Kum Kee premium soy sauce and pepper. Set aside.

2. Saute garlic,onion,bell pepper,chili pepper in a small amount of canola oil in a pan.

3. Add the fried tofu.Season with oyster and hoisin sauce. Before removing from pan, add mayonnaise and all purpose cream. Mix.

4. Heat the sizzling plate and add the tofu, topped with egg. Serve hot!

Carrot Patties with Oyster Sauce Recipe

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Carrot Patties with Oyster Sauce Recipe
Carrot Patties with Oyster Sauce

Carrots are an excellent source of vitamins, potassium and folic acid. They contain a high level of beta-carotene, the pre-vitamin A that lends carrots their distinct orange hue – and are known for their health properties most notably for eye health.

kusina ingredients 
  • 1 big carrot
  • 1 large onion
  • ½ cup grated keso de bola
  • 1 large egg
  • 4 tbsp all purpose flour
  • 1 tsp salt and pepper
  • 1 tbsp LEE KUM KEE Oyster sauce
  • Spring onion for garnish 
  • Dash of turmeric powder to add color
  • Oil for frying
for the Sauce:
  • 1 tbsp LEE KUM KEE Oyster sauce
  • 3 tbsp water or the pineapple brine
  • 1 tsp sugar
  • 2 pcs sliced pineapple in can
  • Pepper
kusina instructions

1. Grate the carrot and onion.

2. In a bowl, mix the grated carrot and onion, grated keso de bola, flour, salt and pepper, LEE KUM KEE Oyster sauce, turmeric powder and egg. 

3. Form the mixture into patties and fry.

4. For the sauce, combine all the ingredients in a sauce pan and heat for at least 3 minutes. 

5. Plate the carrot patties and slices of pineapple, pour in the sauce. Serve with spring onions.