Wednesday, October 22, 2014

Cooking with Lee Kum Kee Menu Oriented Sauces: Black Pepper Pork Rib soup with Green Marrow (黑胡椒排骨毛瓜湯)

The next recipe in line is a simple Black Pepper Pork Rib soup with Green Marrow (黑胡椒排骨毛瓜湯). In my household, we always have soup on our dinner table...even though we are not Cantonese haha! It all started when my elder child being a picky eater while young. So having soup during mealtimes, especially good nutritious soup is essential. Well if the kid is not eating much, at least the soup will fill the belly and give some good nutrition. :)

I am always looking for easy soup recipes that not only is wholesome but tastes good as well. So it is actually great that Lee Kum Kee comes up with these ready pack soup base that makes our lives much easier during dinner preparations. Black pepper being the king of spices, contains a good source of many anti-oxidant vitamins such as vitamin-C and vitamin-A. And do you know that peppercorns composes of health benefiting essential oils such as piperine, an amine alkaloid, which gives strong spicy pungent character to the pepper.

Enough said. Let's get on with it shall we?
Let's see what we need in this simple delicious soup recipe. :)
I like my soup full of tasty ingredients(多多料), which essentially also makes the soup "sweeter" too. :9 This time I opted for Green Marrow(毛瓜) which has a cooling effect, plus it is rich in vitamin A and vitamin C. Also using fried beancurd skin and fish paste to make my own Tau pok Yong Dao Fu (豆皮酿豆腐) :9


Gently cut the Tau pok diagonally into two triangles and slit the cavity without cutting all the way through. Then gently stuffed the fish paste into the cavity. Chill in the fridge till needed.
Then start boiling some water in the pot. Once it boils, turn off the fire and par-boil the pork ribs.
This is a step that I always do and I think you should too. Be it you are cooking chicken or pork rib soup, this par-boiling removes all the impurities and some fatty oil of the raw meat. Might be troublesome but essential, so don't skip.
Remove the water once the meat turns opaque...takes like a few seconds. Fill the pot with more fresh water and start the fire again.
Next you add in the Lee Kum Kee Soup Base for Black Pepper and Pork Bone. Up the fire to highest and bring it to a boil. Once it boils, reduce to simmer.
In the meantime while the soup is boiling, prep your vegetables. Peel the green marrow, and remove the seed sections as seen above. Cut the carrots into bite size.
After the soup has been simmering for 15 minutes, add in the stuffed tau pok and vegetables in. Up the fire again and bring to a boil. Once it starts boiling, reduce to medium low and let it continue to a small boil for 5-7 minutes. Then off the fire and its ready to be served. :9

Ingredients for Black Pepper Pork Rib soup with Green Marrow (黑胡椒排骨毛瓜湯)
250g spare pork ribs
1 pack of Lee Kum Kee Soup Base for Black Pepper and Pork Bone. 
1 Green Marrow
1 medium to small carrot
150-200g fish paste
4 Tau pok (fried beancurd skin)
  • Cut the Tau pok diagonally into two triangles and slit the cavity without cutting all the way through. Then gently stuffed the fish paste into the cavity. Chill in the fridge till needed.
  • Heat up some water in the pot and par-boil the pork ribs. Remove the water and refill with fresh water and add in the Lee Kum Kee Black pepper pork bone soup base in and give it a good stir to mix in the paste.
  • Up the heat and bring to a boil, then lower the fire to a simmer. Simmer for 15minutes. 
  • In the meantime, peel and cut the vegetables into chunks as shown above.
  • Add the stuffed tau pok and vegetables in and again bring to a boil. 
  • Once boiling, reduce to medium and small bowl for 5 minutes.
  • Off the fire and serve while still hot. Enjoy! 
The slight heat from the black pepper is balanced off really well with the cooling green marrow. My kids actually enjoyed this soup very much despite the peppery taste. The sweetness from the fish paste and pork ribs also makes the soup extra flavorful and so perfect for cooling days like today. ;)

Hopefully you will give this recipe a try, I personally love it very much. Happy boiling!

Tuesday, October 21, 2014

Cooking with Lee Kum Kee Menu Oriented Sauces: Korean Kimchi fried rice (韓式泡菜炒飯)

It took me awhile to finally get to this Lee Kum Kee MOS Blogger Competition. The challenge for this cook off is to complete all 4 dishes in 30 minutes using Lee Kum Kee's Menu-Oriented sauces. It ain't an easy task, but doable...since I do cook everynight and estimating the time is my specialty haha!

Just imagine there is a lot of multitasking going on, cutting while cooking, chopping and stirring! So planning what to cook and how to do it is a MUST before getting started. Furthermore, am in the midst of my kids exam so having to complete this fast may not be all bad haha! After all the planning, grocery shopping, cooking and lots of picture taking, we have ourselves a 1 soup and 3 dishes dinner, all using Lee Kum Kee Menu-Oriented sauces.

Bare in mind that all my dishes are based on serving 4 people. You can double the amount and change your ingredients as per need.

In this first post, I will be sharing the recipe for Korean Kimchi fried rice (韓式泡菜炒飯) using Lee Kum Kee's Korean Marinade.
With the use of the Korean marinade, this Korean style fried rice is really easy to cook! Let's have a look at what we need for this dish:
Overnight rice, or just cooked version will do too. Since I only eat brown rice, I am using brown rice for this recipe. Feel free to use short grain Japanese or Jasmine rice. Obviously Kimchi fried rice requires Kimchi, so do remember to get a pack before cooking this. ;) I am using pork belly since I feel it will be more fragrant with the Lee Kum Kee's Korean marinade. :9
First off, just fry the egg that will be used to top off the dish later...can't get any easier then this. Takes less then a minute. ;) Then remove egg and add in the pork belly chunks.
Cook it for a minute to let the fat render a little. Next add in the Lee Kum Kee's Korean Marinade.

Continue to stir fry with the sauce all coated on the pork belly, takes about a minute for the flavors to go in. Feel free to substitute the pork belly with any other protein you prefer.
Next you add in the cooked rice over the pork belly. Keep in mind you can add more Lee Kum Kee Korean Marinade (like 2 packs) if you need to cook for more then 4 people, meaning more then 2 cups of rice. Or you can keep it mild in flavor by just leaving it as one marinade package.
Give it a good stir so that the rice will be coated with the marinade as well. 
Next you add the kimchi into the fried rice. You can add as much as you fancy! But I kept it to 2 to 3 tbsp since I do not want it to overpower the taste of the Korean Marinade. :)
Lastly add in the green onion for extra crunch, colour and flavor. Totally optional.

Scoop out the rice and top it off with the egg...tadah! How easy is that? And it taste great too, yum! ;9 Now let's look at the recipe:

Ingredients for Korean Kimchi fried rice (韓式泡菜炒飯) 
1 package of Lee Kum Kee Korean Marinade (韓式醃醤)
fried egg to top off the rice

2 to 3 tbsp of Kimchi (buy sliced version, any brand will do)
100 g pork belly, slice thinly
2 cups of cooked rice
2 sprigs of chopped green onion
fried egg to top off the rice
  • In a heated pan, fried a sunny side egg. Remove from fire and set aside to top off the rice later.
  • Add the pork belly into the hot pan and cook for a minute or two to render some of its fat out.
  • Add Lee Kum Kee's Korean Marinade to pork belly and stir fry to coat the meat. Cook for a minute. Cook at medium low fire.
  • Next add in the cooked rice and give it a good stir to coat the rice with the marinade too.'
  • Then you add in the Kimchi and fry it in. Last you add in the chopped green onions and stir.
  • Remove from pan and dish up. Top with sunny side egg and serve while still warm. Enjoy!
Hope you will give this recipe a try. Having Korean style fried rice has never been easier! Of course with the use of Lee Kum Kee. ;)

Do stay tune to the next 3 recipes which I will be posting up in the coming days. Do give support and come like my picture in Instagram (ig_honeybeesweets). Thanks!

Pleasant evening everyone!