n the first day of Christmas

Lee Kum Kee gave to me,

Mini Polish Dumplings with Duck.
Serves 4 (24 dumplings)
Preparation time: 60 minutes plus 12 hours for marinating
Cooking time: 90 minutes for roasting

Ingredients for Filling Method for the Duck Filling

2 duck legs 1. Score the duck skin with a sharp knife, then rub in spices marinade mix with olive oil and let it
100ml white cooking wine marinate overnight.
25g candied orange peel 2. Preheat oven 180°C/160°C fan/gas4. Place the duck in a roasting dish and roast in the oven for
90g onion, roughly chopped 11⁄2 hours.
3 Tbsp olive oil
1 large garlic clove, peeled and roughly chopped 3. Remove from oven then leave to cool before shredding the meat. Place in a mixing bowl and
set aside.
Ingredients for Dough 4. Pour the remaining roasting juices into a pan, add onion, garlic, candied orange peel and white
wine. Bring to a boil and simmer until reduced to a thick mixture. Blend it to a paste and mix
250g plain flour, sieved with shredded duck.
135ml warm water
¼ tsp salt 5. Add the Premium Oyster Sauce, and mix well with flat-leaved parsley. Watch your exclusive
2½ Tbsp olive oil recipe video here.
Marinade Method for the Pierogi
2 Tbsp Lee Kum Kee Premium Light Soy Sauce 1. Place all the ingredients in an electric mixer with a dough hook and knead on a low speed
1½ Tbsp Lee Kum Kee Premium Dark Soy Sauce for 15 minutes.
½ tsp ground allspice 2. Wrap in cling film and place in the fridge to rest for 30 mins. The dough is now ready for
2 bay leaves rolling.
½ tsp dry marjoram
½ tsp dry thyme 3. Roll the dough 2mm thin and cut using a 7cm pastry cutter.
Wha
½ tsp dry ginger 4. Place a tablespoon of duck filling in the middle of each pastry disc. Dampen the edges of t ’s th
½ tsp salt the disc, then fold over and firmly press to seal the edges to make a pierogi. Place it on a The e sto
ry?
½ tsp black pepper flour-dusted tray and set aside. Repeat until all the dough is filled. spice Soy S
m a
5. Bring a large pot of generously salted water to the boil. Add the pierogis into the pot, the d arinad uce and
is e
Seasoning without overcrowding, and boil until they float. Drain and put onto a plate, and drizzle with It wo h an um really gi
a little Chiu Chow Chilli Oil and garnish with a sprinkle of parsley. Serve. rks w ami ve
15g flat parsley, chopped
mea e b o
1 Tbsp Lee Kum Kee Premium Oyster Sauce t like ll with o ost.
Tips and beef
,
ther
Dressing lamb po
 Use a glass if you don’t have a pastry ring. , too rk
1 Tbsp Lee Kum Kee Chiu Chow Chilli Oil  The pierogis can be fried in clarified butter for extra crispiness, or roasted under the grill brushed .
with butter.
Ingredients for Garnish  Alternatively, use lentils instead of duck to make the filling vegetarian.
10g flat parsley, chopped  This dish also works well with dark turkey meat.

1 1
 n the second day of Christmas
Lee Kum Kee gave to me,
Mini Salmon Parcels with
Winter Kale.
Serves 4
Preparation: 30 minutes
Cooking time: 25 minutes

Ingredients Method
426g puff pastry sheet (48cm x 23cm) 1. Cut the salmon into 3-4 cm thick slices and marinate with Oyster Sauce.
400g salmon fillet
300g winter kale, washed and finely chopped 2. Preheat your oven to 220°C/200°C fan/gas 7.
1 Tbsp butter 3. Stir fry kale leaves in a medium-hot pan with butter for 30 seconds, add in the
½ tsp salt sauce mix then switch off the heat. Let it cool down.
½ tsp black pepper
4. Cut the puff pastry into 4 rectangle parcels (12 cm x 23cm).
1 egg, beaten
5. On each rectangle pastry piece, place the cooled kale in the centre and top with Watch your exclusive
marinated fish. Roll and fold into a parcel. Make sure the closed part is at the recipe video here.
Sauce Mix bottom.
1 Tbsp Lee Kum Kee Teriyaki Sauce 6. Place parcels onto an oven tray lined with baking paper, brush the parcels with
1 Tbsp Lee Kum Kee Premium Light Soy Sauce
egg and bake for 25 minutes.
1 Tbsp white wine

Tips
Marinade  Use silken or hard tofu to replace the fish and proceed in the same way.
2 Tbsp Lee Kum Kee Premium Oyster Sauce

Wha
t ’s th
e sto
Oyst ry?
com er Sauc
plem e
and ents fis
seafo h
perfe o d
ctly.

2 2
 n the third day of Christmas
Lee Kum Kee gave to me,
Roasted Ham with Christmas
Accompaniments.
Serves 4
Preparation time: 1 hour plus 1 extra hour for marinating the meat
Cooking time: up to 90 minutes
To prep in advance: soaking dry porcini overnight

Ingredients Method for the Meat

1kg boneless ham joint
1L lager beer 1. Place the ham into a container with marinade ingredients. Leave in the fridge
3 Tbsp vegetable oil for frying for 1 hour.
400g white cabbage, lightly chopped
50g dry porcini mushrooms soaked in 500ml water overnight 2. Preheat the oven to 170°C/150°C fan/gas 3.
1kg carrots - peeled
3. Heat a deep large casserole dish with oil and pan-fry the ham until golden, then
add beer. Cover the pan and place in the oven to braise for about 90 minutes.
Marinade for the Ham Watch your exclusive
4. After the first 60 minutes raise the temperature to 190°C/170°C fan/gas 5.
3 Tbsp Premium Light Soy Sauce
Uncover the meat, drain off the liquid and brush with the prepared glaze. Keep recipe video here.
4 whole cloves, crushed
6 black peppercorns, roughly crushed brushing and turn the meat around until nicely golden.
2 Tbsp Lee Kum Kee Chilli Garlic Sauce
1 Tbsp ground ginger
2 bay leaves Method for the Cabbage
Seasoning for the Cabbage  Place the cabbage, bay leaves and ground allspice in a large pan, and cover with
½ tsp ground allspice soaked mushrooms with its soaking water– bring to a boil then simmer for 1 hour
2 bay leaves
1 tsp salt
or until soft. Strain and season with salt, pepper and sesame oil.
1 tsp pepper Wha
2 Tbsp Lee Kum Kee Pure Sesame Oil t ’s th
Method for the Carrots Char
e sto
ry?
Glaze for the Meat  Cut the carrots into small chunks. Place into an oven tray lined with give Siu s
s th auc
150g Lee Kum Kee Char Siu Sauce
parchment paper. swee is dish a e
2 Tbsp spicy mustard t, ri
 Combine ingredients for the carrot glaze, pour over the carrots and place into and tangy ta ch,
ap ste
Glaze for the Carrots the oven alongside the ham during its last 30 minutes of cooking. stick erfectly
y gla
2 Tbsp dry poppy seeds ze.
2 Tbsp olive oil
3 Tbsp honey Tips
2 Tbsp Lee Kum Kee Premium Light Soy Sauce
1 Tbsp Lee Kum Kee Premium Dark Soy Sauce  Char Siu Sauce will give the perfect sticky glaze for the meat.
Juice from a whole orange

3 3
 n the fourth day of Christmas
Lee Kum Kee gave to me,
Roasted Carp.
Serves 4
Preparation time: 40 minutes
Cooking time: 15-20 minutes

Ingredients Method for the Fish

2 carp fillets, boneless – approx 800g total 1. Preheat the oven to 200C/180Cfan/gas 6. Clean and cut the fish fillets into 4
500g spinach, washed portions.
200g green beans, chopped into 4 cm long
2. Place the fish onto an oven tray lined with parchment. Prepare the sauce mix
strips
200g leeks, chopped into medium chunks and brush over the fish. Place in the oven and bake for 15 minutes.
200g winter kale, washed and chopped
4 cloves of garlic, finely chopped
2 Tbsp olive oil Method for the Vegetables Watch your exclusive
1. Heat a wok or large frying pan, and add oil and chopped garlic. After a few recipe video here.
Seasoning
2 Tbsp Lee Kum Kee Premium Oyster Sauce seconds add green beans and leeks. Soften for 5 minutes then add kale and
1 Tbsp Lee Kum Kee Premium Light Soy spinach.
Sauce 2. Season with Premium Oyster Sauce and Premium Light Soy Sauce. Continue
to cook, stirring for another 2-3 minutes over a medium heat. Serve with the
Sauce Mix roasted carp.
3 Tbsp Lee Kum Kee Black Bean Sauce
1 Tbsp honey
2 Tbsp water Tips Wha
50g flat-leaf parsley, roughly chopped t ’s th
 Cod, sea bream or trout can be a replacement for the carp - just remember to e sto
1 lemon, zested, juice squeezed This ry?
amend the cooking time accordingly. on a is a t
tradi wist
 Fish is delicate, so bear in mind it does not need to be cooked for long. Chri t i on
stma al Polish
s dis
h.

4 4
 n the fifth day of Christmas
Lee Kum Kee gave to me,
Buckwheat Pancakes with
Mushrooms.
Serves 4
Preparation time: 30 minutes plus soaking overnight
Cooking time: 30 minutes

Ingredients for the Pancakes Method for the Pancake

200g dry unroasted buckwheat 1. Rinse the buckwheat and lentils in a sieve under running water. Put them into a bowl, cover
200g dry yellow lentils with cold water and leave them in the fridge overnight.
1 tsp salt 2. The next day, drain the pulses and put into the jug of a blender with the salt. Process them by
Oil for cooking adding enough water until the consistency reaches a double cream texture.
Ingredients for the Filling 3. To make the pancakes, heat a non-stick frying pan, approx. 23cm diameter. Add about a
teaspoon of oil and then pour in enough mixture to just coat the bottom of the pan. Cook over
2 small onions, diced
a medium heat for 2-3 minutes, turn over and cook on the other side. Remove to a plate and
2 garlic cloves, finely chopped
500g mixed mushroom – porcini, chestnut, oyster continue to cook the rest of the pancakes.
100g spring onion Watch your exclusive
500g brussels sprouts – cleaned Method for the Mushrooms recipe video here.
Pinch of salt 1. Cut porcini and chestnut mushrooms into quarters, and tear any oyster mushrooms into
500ml whole milk
1 Tbsp butter
smaller pieces.
2 Tbsp oil for frying 2. Heat the oil in the frying pan and add the onion and garlic. Cook for 2 minutes, then add
the prepared mushrooms and cook for another 15 minutes. Season with Premium Light Soy
Seasoning Sauce and add the spring onion.
2 Tbsp Lee Kum Kee Premium Light Soy Sauce
Method for the Sprouts
Dressing 1. Simmer the Brussels sprouts in lightly salted milk for 15 minutes and pull aside to cool down.
4 Tbsp Lee Kum Kee Premium Light Soy Sauce Wha
2. Strain and place into a hot pan with a little butter. Pan fry for 2 minutes and then add the
1 Tbsp Lee Kum Kee Premium Dark Soy Sauce
dressing – keep reducing for 3 minutes until sticky.
t ’s th
2 Tbsp runny honey A he e sto
ry?
Serving Suggestion panc althy ho
ake mem
you’ – li ade
 Divide the sautéed mushrooms between the pancakes, placing in middle and rolling gently. ve h ke nothi
ad b
 Serve with the sprouts. efore ng
.
Tips
 An additional drizzle of Chiu Chow Chilli Oil makes it even tastier.
 The pancakes on its own are suitable for vegans. Replace milk and butter with soy milk and
Wok Oil to make this dish completely vegan.

5 5
 n the sixth day of Christmas
Lee Kum Kee gave to me,
Poppy Seed Rolled Cake.
Serves 8
Preparation time: 1 hour 40 minutes
Cooking time: 40 minutes

Ingredients for the Dough Method for the Dough

500g plain flour 1. Mix the yeast into the milk with a teaspoon of sugar. Set aside for 5 minutes.
125g butter, melted
125g sugar
2. Stir flour, salt, sugar and vanilla sugar in a bowl.
120ml milk, warmed 3. Add the beaten eggs and melted butter into the yeast mixture, then combine with the dry
30g fresh yeast or 1 sachet of dry yeast mix and bring together to make a dough. Knead for 20 minutes. The dough should be
2 eggs beaten + 1 extra for brushing flexible but not sticky. You can add a bit of flour or extra milk if needed. Cover the bowl
1 Tbsp vanilla sugar with a tea towel and leave to rise until doubled in size, about 1 hour in a warm place.
A pinch of salt 4. Heat the oven to 180°C/160°C fan/gas 4.
A pinch of sugar Watch your exclusive
5. Turn onto a floured surface and punch down the dough, then divide in two. Roll each piece
recipe video here.
into a rectangle until 1-2cm thick.
Ingredients for the Poppy Seed Filling
6. Spread half of the poppy seed filling over each rectangle, avoiding the edges.
300g poppy seeds
150g caster sugar
1 large apple, grated Method for the Filling
2 egg whites
50g butter, melted 1. In a food processor, mix sugar, Plum Sauce, grated apples, egg whites and butter.
Fold in the poppy seeds.
Seasoning
3 Tbsp Lee Kum Kee Plum Sauce
Method for the Roll Wha
t ’s th
e sto
1. Roll up on the long side and pinch to seal the dough and avoid the filling from leaking A ry?
Polis tradi
out. Place on a greased baking tray. Brush with the extra beaten egg and sprinkle with h rol tiona
l l
some poppy seeds, if you like. Bake for 40 minutes until golden. cake ed and
– fill stuff
Tips festi e d
ve sp with
ed
 Use sieved icing sugar to further decorate the cake. ice!

6 6
 n the seventh day of Christmas
Lee Kum Kee gave to me,
Roasted Apples with Vanilla
Ice Cream.
Serves 8
Preparation time: 35 minutes
Cooking time: 30 minutes

Ingredients Method
4 large dessert apples 1. Wash the apples. Using an apple corer, scoop out a thumb-sized hole.
50g butter, melted 2. Mix the nuts, raisins, sugar, Plum Sauce and cinnamon in a bowl and add
100g mixed nuts, finely chopped
half the melted butter. Stir well.
50g raisins
1-2 tsp brown sugar 3. Place apples into an oven tray lined with baking paper. Stuff them with the
1 Tbsp ground cinnamon butter-nut-raisin-mixture and then pour the rest of the butter over the top.
200g vanilla ice cream 4. Put the dish on the lowest rack of a preheated oven (180°C/160Cfan/gas 4) Watch your exclusive
and bake for 30-35 min until the top is golden brown. recipe video here.
Seasoning 5. Serve warm with vanilla ice cream.
3 Tbsp Lee Kum Kee Plum Sauce
Tips
 Pears can be a replacement for the apples - just extend the cooking
time by 15 minutes.
 Suitable for vegetarians.
Wha
t ’s th
e sto
The ry?
lifts P l u m
the a Sauce
dess
ert f pples fo
ull o ra
flavo f f e s
ur! tive

7 7
 n the eighth day of Christmas
Lee Kum Kee gave to me,
Christmas Apple Punch.
Serves 4
Preparation time: 5 minutes
Cooking time: 30 minutes

Ingredients Method
1L fresh apple juice 1. Pour the apple juice into a pan and gently squeeze in some of the juice from
2 oranges, cut into quarters
10 cloves
the orange quarters. Add cloves, cinnamon,t cardamom, star anise, honey
5 cardamom pods, crushed and prunes.
4 cinnamon sticks 2. Gently simmer for 30 minutes. Add grated nutmeg and strain.
2 star anise 3. Stir in the Plum Sauce then serve garnished with orange slices.
2 Tbsp honey
1 tsp grated nutmeg Watch your exclusive
2 smoked plums or dried prunes (optional) Tips recipe video here.

Seasoning  Balance the taste by adding extra orange or lemon juice.

3-4 tsp Lee Kum Kee Plum Sauce  This drink is suitable for vegetarians. Replace honey with sugar to
make this suitable for vegans.
Garnish
Thin orange slices

Wha
t ’s th
e sto
Plum ry?
just S auc
f
warm or cooki e isn’t
ing w ng – i
in ta
drink ter flavo dds
s too ur to
!

8 8
 n the ninth day of Christmas
Lee Kum Kee gave to me,
Sabayon Cocktail with Cinnamon
and Sesame.
Serves 2
Preparation time: 5 minutes
Cooking time: 15 minutes

Ingredients Method
4 egg yolks
1. In a medium bowl placed over a pan of simmering water, beat the egg yolks
4 Tbsp caster sugar
4 tsp Marsala and sugar with a whisk (or electric hand beaters) until smooth and pale
yellow, and the sugar has dissolved.
Seasoning 2. Slowly add Marsala in parts and continue beating until you reach the desired
1-2 tsp Lee Kum Kee Pure Sesame Oil thickness. Watch your exclusive
3. Add the Sesame Oil, check the taste and pour into dessert glasses. recipe video here.
Garnish
1 Tbsp ground cinnamon
4. Serve immediately and finish with a dusting of cinnamon.

Tips
 Use alcohol of choice to flavour the cocktail.
 Nutmeg can be a replacement for cinnamon.
 Garnish with black sesame seeds if desired.
Wha
 Avoid overheating the egg mix to prevent crumbling. t ’s th
e sto
 Use leftover egg whites as a garnish, whisked with icing sugar and a pinch of Saba ry?
foun y on is
salt. Or freeze them to use later, perhaps in a pavlova.
here d in de often
 Suitable for vegetarians. we u ssert
drink e it in s but
s
. a
adds Sesame festive
ad Oi
nutty istinctiv l
arom e
a.

9 9
 n the tenth day of Christmas
Lee Kum Kee gave to me,
Sichuan Dumplings in Spicy Sauce.
By Ken Hom
Makes about 25-30 dumplings

Ingredients Method
225g wonton wrappers 1. Soak the mushrooms in a bowl of warm water for about 20 minutes or until they are soft and pliable. Squeeze out
1 tsp groundnut oil the excess water and cut off and discard the woody stems.
2 tsp Lee Kum Kee Chiu Chow Chilli Oil 2. Finely chop the mushrooms and combine them with the remaining filling ingredients. Mix well.
1 tsp finely chopped garlic
2 tsp finely chopped spring onions
3. Place about 1 rounded teaspoon of filling inside each wonton wrapper.
4. Add a little water on the sides of the wrapper. Gather the four sides of the wrapper up over the filling, allowing
the wonton skin to fold in pleats naturally. Gently pinch the wrapper together just at the top of the filling to seal.
Ingredients for Fillings Continue until you have used up all the stuffing.
450g (1lb) fatty minced pork 5. Heat a wok or large skillet until it is hot and add the groundnut oil and Chiu Chow Chilli Oil. Add the garlic and
25g Chinese dried black mushrooms or dried cepes spring onion and stir-fry for 20 seconds, then add the sauce mix and simmer for 5 minutes. Remove the mixture to
mushrooms a separate bowl.
4 Tbsp spring onions or leeks (white part only), finely 6. Bring a medium-size pot of water to a boil and poach the dumplings for about 3 minutes or until they float to the Watch your exclusive
chopped top. Remove and drain and serve with the sauce. recipe video here.
1 egg white
1 tsp cornflour Tips
2 tsp salt  Dried cepes mushrooms are a great substitute if Chinese dried mushrooms are unable to be found.
Black pepper, freshly ground  The white part of leeks gives the dumplings an even richer taste, a good alternative to spring onions.
2 tsp Lee Kum Kee Pure Sesame Oil  Hazelnut paste does wonders for the sauce, if sesame paste is difficult to find.
 For extra spice, simply add more of the Chiu Chow Chilli Oil and Chilli Garlic Sauce.
Sauce Mix  The dumplings and sauce can be prepared in advance and refrigerated, ready for cooking when needed.
2 tsp roasted Sichuan peppercorns, ground  For a non-spicy sauce or vegetarian alternative, use the below ingredients and follow the same steps above.
3 Tbsp sesame paste or peanut butter or hazelnut paste Ken
2 Tbsp Lee Kum Kee Premium Dark Soy Sauce Hom
1 Tbsp sugar Dipping Sauce (Non-Spicy Version) Ken
H O.B
2 tsp Lee Kum Kee Chilli Garlic Sauce chef om is a .E
75ml (3 fl oz) chicken stock  1 Tbsp Lee Kum Kee Sesame Wok Oil. know renow
 1 Tbsp finely chopped garlic. as a m n across ned
cook ast the
ing - er of Chi globe
 2 Tbsp finely chopped spring onions.

by Q awarded nese
 Freshly ground black pepper to taste.
 3 Tbsp sesame paste or peanut butter or hazelnut paste.
ueen
 2 Tbsp Lee Kum Kee Premium Dark Soy Sauce. Eliza an OBE
beth
 1 Tbsp Lee Kum Kee Premium Light Soy Sauce. II.
 1 Tbsp Lee Kum Kee Seasoned Rice Vinegar.
 1 Tbsp sugar.
 75ml (3 fl oz) chicken or vegetarian stock.
 Make the sauce in the same method as above. It reheats well and can be served hot or at room temperature.

10 10
 n the eleventh day of Christmas
Lee Kum Kee gave to me,
Roast Rack of Lamb with
Asian-Style Marinade.
By Ken Hom
Serves 4-6

Ingredients Method
Two 750 g (1½-lb) racks of lamb, trimmed of 1. Season each rack of lamb with salt and pepper. Now brown each rack of lamb in a non-
excess fat stick pan with groundnut oil for 5-8 minutes, turning frequently. Allow the lamb to cool
2 Tbsp groundnut oil thoroughly.
120 ml homemade or store-bought chicken stock
1 Tbsp fresh or 3 Tbsp dried mint leaves 2. Mix the marinade ingredients in a small bowl and rub the mixture on the racks with a
A pinch of salt and freshly ground black pepper rubber spatula. Marinate for 1 hour.
3. Preheat the oven to 230°C. Place the lamb racks in a roasting pan. Moisten the fresh or
dry mint leaves with some water and scatter them over the lamb racks. Reduce the heat Watch your exclusive
Marinade
to 180°C, cover the lamb racks with foil, and roast for 30 minutes. Remove the foil for recipe video here.
2 tsp freshly ground black pepper the last 5 minutes if you want a more browned and crisp look.
1½ Tbsp Lee Kum Kee Pure Sesame Oil
4. Remove the lamb to a cutting board and allow the racks to rest for 20 minutes.
2 Tbsp roasted sesame seeds
1½ Tbsp sugar 5. Skim off the fat from the roasting pan, add the chicken stock, and deglaze over a burner,
2 Tbsp Dijon mustard scraping to remove the flavourful bits. Add sauce mix and stir thoroughly.
1 Tbsp Lee Kum Kee Premium Light Soy Sauce 6. Carve the lamb racks, arrange them on a serving platter, and serve with the sauce.
2 Tbsp Lee Kum Kee Premium Dark Soy Sauce
2 Tbsp Lee Kum Kee Hoisin Sauce
2 Tbsp garlic, finely chopped Tips
1 Tbsp coarse sea salt  Sage leaves can be a substitute for the mint (however, mint is the perfect traditional Wha
A ro t ’s th
English touch to the lamb). and b ust m e story
west eetin ?
Sauce Mix  Resting the roast is very important for the juices to retract into the meat, keeping it moist. the fl – g o
 Once the marinade is on the lamb, relax and have a glass of champagne! avou the lam f east
mus b
2 tsp Lee Kum Kee Pure Sesame Oil
tard, rs of ses wears
soy hoisin s ame oil,
2 tsp sesame paste or peanut butter or hazelnut
paste Serving Suggestion sauc
e pe auce and
2 Tbsp butter rfect
 Serve this lamb with roast potatoes and a green salad. ly.

11 11
 n the twelfth day of Christmas
Lee Kum Kee gave to me,
Braised East-West Mushrooms.
By Ken Hom
Serves 4-6

Ingredients Method
450g fresh mushrooms, thinly sliced
50g dried cepes/Porcini mushrooms 1. In a small bowl, soak the cepes and dried Chinese black mushrooms in
50g dried Chinese black mushrooms warm water for 30 minutes.
3 Tbsp finely chopped garlic 2. Squeeze the excess water from the cepes by hand.
2 Tbsp chopped spring onions or leeks (white
part only) 3. Remove the stems from the Chinese black mushrooms and cut into thick
2 Tbsp olive oil slices.
4. In a medium-sized skillet, heat the olive oil, add the garlic, spring onions Watch your exclusive
Seasoning or leeks and all the mushrooms. Stir-fry for 5 minutes. recipe video here.
Salt 5. Add sauce mix.
black pepper, freshly grounded
6. Cook over moderate heat 10 minutes more, or until all the liquid has
Sauce Mix evaporated.
2 tsp Lee Kum Kee Sweet Soy Sauce 7. Season with salt and pepper. Garnish with spring onions and serve.
2 tsp Lee Kum Kee Mushroom Vegetarian Stir-
fry Sauce
100ml homemade or store-bought chicken/ Tips
vegetarian stock Wha
 Dried mushrooms add a certain depth to any mushroom dish. t ’s th
e sto
Garnish  This dish is easily reheatable which makes it perfect for a Christmas lunch.
mus M any ry?
Spring onions, chopped  Use vegetarian stock to make this dish suitable for vegetarians. hroo think
supp m of
ortin s as perf
recip gr orm
e sho oles, bu ing
t
be th ws they this
e sta can
the s r o
how f
!

12 12
 n the thirteenth day of Christmas
Lee Kum Kee gave to me,
Roasted Watermelon with Hoisin
Sauce and Soft Goat’s Cheese.

Ingredients Method
½ watermelon, preferably without seeds 1. Cut the watermelon into slices about 15mm thick.
200g soft goat’s cheese
2. Grill the watermelon on a grill pan for about 5 minutes or until it has nice
½ tsp Lee Kum Kee Hoisin Sauce
grill marks.
3. Cut the grilled watermelon into cubes about 4x4cm.
Garnish 4. Cut the cheese into small pieces and place on top of the grilled
Chervil watermelon. Watch your exclusive
5. Add garnish and serve with hoisin sauce. recipe video here.

Tips
 It is also delicious to roast the soft goat’s cheese, for example with a crème
brûlée burner.

Wha
t ’s th
A cr e sto
e ative ry?
Chri start
stma e
the p s m enu, r for a
gues alate an cleansin
ts pr d
epar getting g
main ed for
even the
t.

13 13
 n the fourteenth day of Christmas
Lee Kum Kee gave to me,
Asian Steak Tartare with
Hoisin Sauce, Pont Neuf Fries
and Green Salad.
Serves 4

Ingredients for the Steak Tartare Method for the Steak Tartare
800g beef steak, finely chopped into a tartare 1. Mix all ingredients together and season with salt and pepper.
3 stalks of chives, in fine rings
4 cornichons (small gherkins), finely chopped
2 tsp capers, finely chopped
1 Tbsp Lee Kum Kee Hoisin Sauce
Method for the Pont Neuf
1 onion, finely chopped 1. Heat the oil to 160°C. Deep-fry the potatoes for about 5 minutes. Then drain
1 Tbsp white sesame seeds, toasted and cool. Watch your exclusive
1 egg yolk
2. Before serving, heat the oil to 180°C and fry chips again until golden brown recipe video here.
1 Tbsp Lee Kum Kee Chiu Chow Chilli Oil
A pinch of salt and pepper and crispy. Drain, and sprinkle with salt.

Ingredients for the Pont Neuf Method for the Salad

4 large potatoes, peeled and cut into thick chips
(approx. 2x7 cm) 1. Mix all the ingredients together and season with salt and pepper.
Oil for frying
A pinch of salt Wha
t ’s th
Serving Suggestion Impr e sto
ry?
Ingredients for the Salad with ess y
 Divide the steak tartare over the plates in a 10cm ring. Press well. Add som our g
Hois e th ues
picked herbs on top. in Sa ing new ts
4 heads of little gem lettuce, picked and washed
Cho
w C uce and – the
3 cornichons, finely chopped
3 Tbsp Lee Kum Kee Seasoned Rice Vinegar
 Build the fries into a tower on the plate.
an a h
1 tsp Lee Kum Kee Pure Sesame Oil  Serve the salad on the plate or in a separate bowl. roma illi Oil c Chiu
1 spring onion, chopped elev tic spic reate
ate t iness
½ cucumber, halved and sliced
anot h e d to
her l ish to
Garnish evel
.
Various herbs, chervil, parsley, tarragon, shiso

14 14
 n the fifteenth day of Christmas
Lee Kum Kee gave to me,
Rose of Mango with Spicy Sesame
Ring, Chiu Chow Chilli Oil and
Plum Sauce.
Serves 4

Ingredients for the Sesame Ring Method for the Sesame Rings
100g white sesame seeds
30ml Lee Kum Kee Chiu Chow Chilli Oil
1. Roast the sesame seeds in a dry pan until golden. Set aside.
220g white caster sugar 2. Heat oil Chiu Chow Chilli Oil in a pan, then immediately add the sugar and
caramelise for about 6 minutes.
Ingredients for the Stuffing 3. Add the sesame seeds and pour the caramel onto baking paper. Place another
2 Mangoes piece of paper on top and roll out into a thin slice. Watch your exclusive
4. Remove the top baking paper. Cut the caramel directly into 4 bars when it is recipe video here.
Ingredients for the Mango Anglaise still warm and place the bars around the cutters.
175ml double cream (at least 40% fat)
75g Lee Kum Kee Plum Sauce Method for the Mango Anglaise
40g sugar
3 egg yolks 1. Bring the double cream, Plum Sauce and 1 Tbsp of sugar to boil.
2. Beat the remaining sugar with the egg yolks. Pour the hot mixture into the egg
Ingredients for the Vanilla yolks while stirring. Wha
Whipped Cream 3. Pour everything back into the pan and cook for 3 minutes on a low heat. The A be t ’s the s
and a tory
200ml whipped cream mixture is good if it sticks to a spatula. sour utifully ?
Chri w a s we
25g vanilla sugar stma y to finis et
a sur s mea h
Assembly prisi l – w your
spici ng ith
1. Place the sesame rings in the centre of the plates. Peel the mango, de-seed and cut ness kick of
the pulp from the stone. Chiu from th
C e
Chil how
2. Cut the flanks into crescent-shaped thin slices approximately 1mm thick. li Oi
l.
3. Place the slices around the ring so that a kind of rose is formed. Spoon the vanilla
whipped cream around the rose.

15 15

Ingredients for the Pork Belly
1kg pork belly (Iberico / Ibaiama), skin on
120g self-raising flour
1L cooking oil
Ingredients for the Sweet Potato Puree
2 large sweet potatoes
Ingredients for the Vegetables
250g snow peas
200g green asparagus
100g bean sprouts
2 Tbsp Lee Kum Kee Sesame Wok Oil
Marinade
5 Tbsp Lee Kum Kee Premium Light Soy Sauce
2 Tbsp Lee Kum Kee Black Bean Sauce
1 Tbsp Lee Kum Kee Chilli Garlic Sauce
2 tsp Lee Kum Kee Teriyaki Sauce
5g star anise, ground
10g fennel seeds, ground
Sauce Mix for Vegetables
3 Tbsp Lee Kum Kee Premium Light Soy Sauce
1 Tbsp honey
1 Tbsp Lee Kum Kee Mushroom Vegetarian
Stir-fry Sauce
1 Tbsp sesame seeds, white
1 Tbsp Lee Kum Kee Pure Sesame Oil
Sweet potato puree for crispy pork belly
200g salt
30g butter
50g plain flour
150ml coconut milk
20ml Lee Kum Kee Pure Sesame Oil
n the sixteenth day of Christmas
Lee Kum Kee gave to me,
Crispy Pork Belly.
By Julia Komp
Note: For home cooking version, please refer to the video
Serves 4
Method for Crispy Pork Belly
1. Score the pork belly skin into fine diamonds. Massage marinade into the scored pork belly and vacuum in an oven bag.
2. Prepare sous vide to 65°C. If not using sous vide, follow the steps below.
The Oven Method (as an alternative) The Stove Method (as an alternative)
A. Prepare a deep roasting pan and place in a A. Prepare a stock pot half-filled with water.
preheated oven at 65°C. Bring to a simmering point where small
B. Bring a pan of water to a simmer, where small bubbles start to form on the side. Lower
bubbles start to form on the sides. heat to the lowest level.
C. Place vacuum-packed pork belly in a B. Place vacuum bag pork in the pot. Place
preheated oven. Carefully pour the heated a plate to weigh it down. Cover the pot.
Turn off the heat after 30 mins. Leave
water into the roasting pan, covering the
vacuum bag to poach for 1 hour. Watch your exclusive
vacuum-sealed bag.
D. Seal with double layer of tin foil. Cook for 24 C. After 1 hour bring the pot back to simmer recipe video here.
hours, checking water levels every 6 hours. point and turn off the heat. Repeat this
method 3 times
Method for Crispy Pork Belly
3. Once done, remove the pork belly tray out of the oven. Place the bag in ice water and leave to cool.
4. When cooled, remove the pork from the bag. Cut into 4 long slices. Reserve the cooking juices, and reduce in a pan by half.
5. Preheat the cooking oil to 175°C.
6. Dredge the pork belly with flour, lightly squeezing the flour into the pork slices.
7. Dust off excess flour and deep-fry in the cooking oil until golden brown and crispy. Julia
Kom
Method for Sweet Potato Puree Mic p
Germ he
1. Put the salt on a baking tray and place the whole sweet potatoes on salt. Preheat oven at 170°C and bake for 60 – 90 mins or an ch lin Starre
youn
until small sugar drops are visible on the sweet potato and is soft when tested with a fork. gest ef, who b d
2. fema ecam
the a le chef t
Make a roux with the rest of the ingredients. e th
3. Remove the sweet potatoes from the oven. Mash, and mix with the roux. ward o rec e
4. at the in 20 eive
Pass the mixture through a fine sieve (Tami or chinois).
age o 16
5. Fill in a piping bag. Reserve for later use. @Ju f 27.
liaK
omp
Method for Vegetables Cuisi
ne
1. Prepare the sauce mix in a bowl.
2. Heat a wok or sauté pan to medium heat.
3. Add the Sesame wok oil and stir-fry the vegetable for 3 minutes.
4. Add the sauce mix and cook thoroughly (about 1 min). Dish photo by Julia Komp
16 16
 n the seventeenth day of Christmas
Lee Kum Kee gave to me,
Challans Duck with Kimchi
and Sweet Potato.
By Julia Komp
Note: For home cooking version, please refer to the video
Serves 4

Ingredients for Challans Duck Ingredients for the Challans Duck Sauce
4 duck breasts 50g smoked bacon 4 Tbsp Lee Kum Kee Plum Sauce Vegetable Brunoise
4 Tbsp Lee Kum Kee Premium Dark Soy Sauce 300ml dark duck stock 4 tsp Lee Kum Kee Teriyaki Sauce 2 garlic cloves, finely chopped
A pinch of salt and pepper 100g tomato paste 4 Tbsp Lee Kum Kee Premium Light Soy Sauce 2 spring onions, diced
1 tsp brown sugar 3 Tbsp brown sugar A pinch of black pepper 1 chilli pepper, finely diced
3 Tbsp honey A pinch of salt 1 red bell pepper, finely diced
1 apple, small diced

Ingredients for Kimchi with Pumpkin
100g salt
1 Chinese leaf (approx. 800 g)
1 small butternut pumpkin
2 spring onions, cut into pieces about 3cm long
Ingredients for the Kimchi Paste
2 garlic cloves, finely chopped 4 Tbsp fish sauce
1 Tbsp Lee Kum Kee Chilli Garlic Sauce 2 Tbsp sugar
2 ginger, about thumb-sized, finely chopped Handful of glutinous rice flour Watch your exclusive
2 Tbsp Korean chilli flakes recipe video here.

Ingredients for Pickled Carrots Ingredients for Pickled Carrots in Ingredients for Carrot Puree
in Passion Fruit Sauce Passion Fruit Stock 4 big, chunky carrots 150ml coconut milk
2 big chunky carrots 300ml passion fruit juice 1 stick lemongrass, bruised 200g salt 1 tsp cumin, ground
60ml fish sauce 1 red chilli, sliced 30g butter ½ tsp star anise, ground
20ml Lee Kum Kee Premium Oyster Sauce A good pinch of salt 50g flour
3 frozen Kaffir lime leaves

Ingredients for Salad in Passion Fruit Dressing

100g frisée Passion Fruit Dressing Wha
100g pea sprouts 30ml passion fruit vinegar (as an alternative, it can A pinch of salt and pepper t ’s th
e sto
100g lettuce be white balsamic + passion fruit juice, if it cannot be 1 tsp fennel seeds, dry roasted in a pan (optional) Expe ry?
Asia ri
n an ence
found in the supermarket) 1 passion fruit, halved and spooned
20ml Lee Kum Kee Seasoned Rice Vinegar d We
cook stern
25-40 ml grape seed oil ing t
on o o g
Ingredients for Pickled Gherkins Ingredients for Pickled Gherkins Ingredients for Grilled Tofu ne p ether
late!
1 cucumber 300ml passion fruit juice 200g silk tofu, firm
1 tsp mustard seed 60ml fish sauce 2 Tbsp Lee Kum Kee Sesame Wok Oil
50ml Lee Kum Kee Seasoned Rice Vinegar 20ml Lee Kum Kee Premium Oyster Sauce
A pinch of salt 3 frozen kaffir lime leaves
A pinch of sugar 1 stick lemongrass, bruised
1 red chilli, sliced Dish photo by Julia Komp
A good pinch of salt

17 17
Challans Duck with Kimchi and Sweet Potato

Tips
 Prepare the pickles and kimchi first. Then prepare the duck, followed by the
duck sauce and finally the carrot puree, grilled tofu and salad.
Method for the Challans Duck
1. Score duck skin very finely. Place duck breast together with the Dark Soy Sauce
Method for the Pickled Carrots in a vacuum bag. Vacuum seal.
1. Cut the carrots into thick slices and cut them with a star cutter (or any cookie 2. Heat sous vide or a large deep pot of water. Set sous vide at 56 °C and cook for
cutter) for an interesting shape. 35 minutes.
2. Place all the ingredients for Pickled Carrots in Passion Fruit Stock in a pot and 3. Place the bacon in a pan over low heat. Cook slowly to render bacon fat.
boil for 10 minute. Put the cut carrots and boil for another minute. 4. Keep the bacon in the pan and transfer fat to a sauté pan. Sweat vegetable
3. Leave carrots to cool in the liquor and pickle for at least 2 hours. brunoise in bacon fat. Raise the heat to medium. Stir and cook till vegetables are
caramelised.
5. Add the tomato paste, brown sugar, honey, Plum Sauce and deglaze with duck
stock. Bring to boil for 30 minutes.
Method for the Pickled Gherkins 6. Add the Premium Light Soy Sauce, Teriyaki Sauce in the pot and simmer at low
heat for 1 hour. Season with a pinch of black pepper and salt. Pass the mixture
1. Roast the mustard seeds in a small pot until they pop. through a fine sieve (either a tamis or chinois sieve). Sauce should be smooth.
2. Deglaze it with the Seasoned Rice Vinegar and simmer for 2 minutes. Season Set aside and keep warm for later use.
with a pinch of salt and pepper. Leave to cool. 7. Remove the duck breasts from the vacuum bag.
3. Cut the cucumbers with a small ball cutter to make mini pearls. 8. To serve, season duck breasts with salt and pepper. Place them in a cold non-
4. Place everything in a vacuum jar for at least 2 hours. stick pan skin side down.
9. Pan-fry at low heat until its skin becomes nice and crispy. Turn the breast over Watch your exclusive
and sprinkle on skin with a little brown sugar. Place under a preheated grill. recipe video here.
Method for the Kimchi Paste 10. Remove from the grill and rest meat for 2 minutes. Slice the duck breast evenly
about 5 slices. Dress it with reserved sauce and serve.
1. Cut the whole Chinese cabbage in half diagonally, wash and drain. Put it in a
big mixing bowl.
2. Sprinkle salt generously between the leaves or rub slightly. Put aside for 2
Method for the Carrot Puree
hours. 1. Put the salt on a baking tray and spread the washed carrots on top. Bake in the
3. In the meantime, Peel the pumpkin and cut into 3cm batons. oven at 170°C for around 60-90 minutes (depending on its size) until small sugar
4. Make Kimchi paste; Mix everything together (chilli flakes, fish sauce and sugar) drops come out from the carrots.
in a bowl very thoroughly, crushing it again and again by hand (it is best to put 2. Make the roux and set aside.
on kitchen gloves) so that it becomes as soft as possible. At the end, a dark red 3. Remove baked carrots from the oven. Peel carrots, chop them into smaller pieces
mass should be created, whose individual components are no longer clearly and mix with roux and spices. Pass carrots and roux through a fine sieve. Fill the
recognizable. Wha
filtered puree into a piping bag. t ’s th
5. Crush the mixture repeatedly by hand with a kitchen glove on until it becomes a e sto
paste. Expe ry?
Method for the Grilled Tofu Asia ri
6. Dissolve a handful of glutinous rice flour in room temperature water. Put it in
n an ence
a sauce pan and bring it to boil at medium low heat until thicken. Add in the 1. Cut the tofu into nice shapes as you prefer. Pat dry. cook d We
kimchi paste. Leave to cool. 2. Heat a non-stick pan at medium heat. Add cooking oil and swirl it around. Pan- ing t stern
on o o g
7. Wash the Chinese cabbage thoroughly, drain and air dry for 30 minutes. Add the fry briefly until it is slightly till light golden brown.
ne p ether
chilli paste and vacuum pack. late!
8. Place in a warm place and wait until the bag inflates.
9. When the pressure subsides from the vacuumed bag, the kimchi is ready. Method for Salad in Passion Fruit Dressing
1. Pick and destem lettuce, frisee and pea sprouts. Tear into a preferred shape.
Put in a salad bowl.
2. Dress with the Passion Fruit Dressing Sauce. Set aside to garnish the final dish.
Dish photo by Julia Komp

17 17
 n the eighteenth day of Christmas
Lee Kum Kee gave to me,
Graved Open Blue Cobia.
By Julia Komp
Note: For home cooking version, please refer to the video
Serves 2
Preparation time: 5 minutes
Cooking time: 15 minutes
Ingredients for the Fish Method for the Fish
2kg fillet of Open Blue Cobia, King Fish or black cod
(alternative, it can be tuna or salmon fillet) 1. Prepare the marinade and cover the fish.
2. Vacuum pack the marinated fish and leave in the fridge for 12 hours (add a little bit of water to dilute
Ingredients for the Granny Smith and Celery Salad the taste if it is a bit too salty).
2 apples, diced in 2cm 3. Prepare the coconut dressing sauce by mixing all the ingredients well. Simmer the mixture in a
1 celery stick, dice in 2cm saucepan on a medium-low heat. Filter through a fine sieve. Thicken the dressing sauce by adding a
little bit of Mondamin (or cornflour mix with 2 Tbsp water).
Ingredients for the Avocado Panna Cotta
4. Dress with the coconut dressing.
3 sheets gelatine
2 avocados
200ml coconut milk
2 kaffir lime leaves Method for the Granny Smith and Celery Salad Watch your exclusive
1 stick lemongrass
1. Prepare the dressing sauce by mixing all the ingredients.
recipe video here.
A pinch of salt
80g sugar
A squeeze of lime juice and grated
2. Add celery and apple.
3. Add dressing 15 minutes before serving.
Marinade for the Fish Cure
1 carrot
1 fennel
Method for the Avocado Panna Cotta
1 leek
300ml Lee Kum Kee Premium Light Soy Sauce
1. Soak the gelatine in cold water and leave to soften.
50ml Lee Kum Kee Premium Oyster Sauce 2. Bring coconut milk to boil in a saucepan with lemongrass and kaffir lime leaves. Add sugar and mix
1 lemon, for zest & juice it with the softened gelatine.
100g sugar
1 Tbsp fennel seeds 3. Add lemon juice and zest. Season with a pinch of salt. Wha
½ Tbsp Lee Kum Kee Chilli Garlic Sauce 4. t ’s th
Peel and de-stone the avocados. Mash and mix with the coconut milk mixture. Pass through a fine A ce e sto
sieve (Tami or chinois). l e brati ry?
Ingredients for the Coconut dressing for the Fish The on
m
250ml coconut milk
5. Pour into silicone moulds and chill for 6 hours. flavo arinade of the s
urs t ea
1 Tbsp Lee Kum Kee Chilli Garlic Sauce
o the adds rob !
1 Tbsp Lee Kum Kee XO Sauce, without oil and strained (optional)
Serving suggestion over fi us
1 Tbsp Mondamin (or cornflour)
pow sh witho t
 To serve, remove the fish from the vacuum bag and rinse under the cold tap. Wrap it in kitchen towel ering ut
Ingredients for the Granny Smith and Celery Salad
.
to dry. Slice thinly. Start plating with Apple & Celery Salad in the centre in a narrow strip. Top with
40ml Lee Kum Kee Seasoned Rice Vinegar thinly sliced fish overlapping on each slice. Take the avocado panna cotta out of the moulds and
1 lemon (for its juice) place alongside the fish. Dot coconut dressing around the plate. (Optional - Garnish with micro-
A little bit of salt and pepper
herbs.)
1 Tbsp Lee Kum Kee Premium Light Soy Sauce
½ tsp Lee Kum Kee Premium Oyster Sauce
½ Tbsp Lee Kum Kee Pure Sesame Oil Dish photo by Julia Komp

18 18
 n the nineteenth day of Christmas
Lee Kum Kee gave to me,
Oyster Sauce Glazed Turkey Dinner
with Sesame Potatoes and Veg.
By Sorted Food
Serves 4-6
Ingredients for the Turkey
2 onions, quartered
Method
200g chestnut mushrooms, quartered 1. Preheat the oven to 200ºC. Chuck the onions, mushrooms, carrots, celery garlic and ginger into a roasting tin. Toss
3 carrots, roughly chopped with the Sesame Wok Oil, arrange into a single layer and place the turkey on top. Combine the butter and Premium
2 stick celery, roughly chopped Oyster Sauce and generously brush the mixture over the chicken, saving the rest for additional layers. Pour 150ml of
5 cloves garlic, smashed water into the tray and roast for 60-75 minutes. Brushing the turkey with the glaze every 15 minutes.
20g ginger, sliced
2 tbsp Lee Kum Kee Sesame Wok Oil 2. Throw the potatoes into a large saucepan of cold water, season with salt and bring to a boil. Once boiling, cook for
1 turkey crown (1.6kg) 5-7 minutes, until almost falling apart. Drain through a colander and gently shake it to fluff up the outsides of the
25g unsalted butter, melted potatoes. Place them onto a baking tray, drizzle generously with half of the Sesame Wok Oil and season with salt
100g Lee Kum Kee Premium Oyster Sauce and pepper. Roast for 30 minutes then lightly squash the semi roasted potatoes into thick discs. Drizzle with the
remaining sesame Wok oil and roast for another 15-20 minutes.
Ingredients for the Sesame Roast Potatoes 3. Fry the onion for the cabbage in the oil for 15 minutes then add the cabbage, raisins and walnuts to the pan. Fry for
4 large potatoes another 5 minutes then add the Seasoned Rice Vinegar, Hoisin Sauce and chicken stock. Simmer for 45 minutes.
100ml Lee Kum Kee Sesame Wok Oil
4. Cut the woody cores from the parsnips. Throw them into a large roasting tray with the carrots, season well and toss
Watch your exclusive
Ingredients for the Cabbage with the oil, honey and Chiu Chow Chilli Oil. Roast for 20 minutes. Remove the tray from the oven, add the broccoli recipe video here.
1 onion, diced and roast for a further 10-15 minutes. Set aside until needed.
2 Tbsp vegetable oil 5. Once done, remove the turkey from the oven and transfer the crown to a plate. Cover it in tin foil and let it rest for 30
1 red cabbage, shredded minutes. Put the whole tray, with the veg and cooking liquid in it, over a medium heat (or transfer it to a saucepan).
50g walnut halves, roughly chopped
Mash the veg a little and add the flour. Cook for 2-3 minutes, stirring regularly until the liquid thickens, then pour in
50g raisins
1 Tbsp Lee Kum Kee Seasoned Rice Vinegar the chicken stock a little at a time. Stir well and simmer for 30-45 minutes. Adjust the seasoning with the Premium
1 Tbsp Lee Kum Kee Hoisin Sauce Light Soy Sauce, then add one of the optional sauces. Strain and keep warm until needed.
100ml chicken stock 6. 10 minutes before plating up, return the vegetables and potatoes to the oven to reheat if necessary. Pour any liquid
from the turkey tray through a sieve and into the gravy. Let it bubble for a few minutes to thicken if necessary. Serve
Ingredients for the Roasted Vegetables the turkey on a big board and arrange all the veg around it. Carve into thin slices at the table then add it to your plates
3 large parsnips, peeled and quartered lengthwise with the roasted veg, potatoes and cabbage. Pour over the gravy and enjoy. Sorte
500g baby carrots d Fo
200g Tenderstem broccoli A gro
up
od
2 tbsp vegetable oil frien of fo
ds w o
2 Tbsp honey
10+ orkin d loving
½ Tbsp Lee Kum Kee Chiu Chow Chilli Oil years g tog
e
Ingredients for the Gravy comm to creat ther for
unity eag
2 Tbsp plain flour cook
ing a to sim lobal
1l chicken stock cross plify
and b Yo
eyon uTube
1 Tbsp Lee Kum Kee Premium Light Soy Sauce
d.
@So
Optional rtedF
1 Tbsp Lee Kum Kee Black Bean Garlic Sauce
ood
1 Tbsp Lee Kum Kee Chilli Garlic Sauce
1 Tbsp Lee Kum Kee Hoisin Sauce

19 19
 n the twentieth day of Christmas
Lee Kum Kee gave to me,
Soy Salmon and Braised
Cabbage Tartlets.
By Sorted Food

Ingredients for the Pastry Method

500g plain flour 1. Tip the flour, butter and salt into a large mixing bowl. Work the butter into the flour until it resembles
1 tsp salt
breadcrumbs. Add the egg yolk and the milk and mix to a rough dough. Wrap and leave it to rest in
220g unsalted butter, chilled and diced
1 large egg yolk
the fridge for an hour.
100ml whole milk 2. Bring the vinegar, sugar and salt to a boil in a small saucepan and pour it over the carrots in a small
bowl. Leave it in the fridge to chill completely.
Ingredients for the Pickled Carrot 3. Fry the cabbage and ginger in Sesame Wok Oil for 5 minutes, then finely grate in the zest of the
orange and squeeze in the juice. Pour in the wine and Soy Sauce, bring it up to a boil then simmer
1 large carrot, sliced into ½ cm ribbons
for 45 minutes. Leave to cool then stir in cream cheese. Add most of the coriander and sesame seeds,
150ml Lee Kum Kee Seasoned Rice Vinegar
saving a little of each for garnish
50g caster sugar Watch your exclusive
1 tsp salt 4. Preheat the oven to 190ºC. Roll the dough into 1/2cm sheets, cut out 7cm circles then press them
into your tartlet molds. Pierce the pastry a few times with a knife then place the small squares of
recipe video here.
Ingredients for the Cabbage baking paper into each tart shell. Weigh them down with some baking beans or dried rice. Bake for
½ red cabbage, shredded 12-15 minutes then carefully lift out the baking beans and leave to cool.
1 Tbsp Lee Kum Kee Sesame Wok Oil 5. Bring the Dark Soy Sauce and brown sugar to a boil and let it bubble away for 8-10 minutes until it
15g ginger, finely chopped becomes a loose syrup. Place the salmon onto a tin foil-lined tray and brush it generously with the
1 orange soy glaze. Place it under a hot grill for 10-12 minutes, brushing on more glaze every 1-2 minutes,
150ml red wine until the outside is dark and sticky.
2 Tbsp Lee Kum Kee Premium Light Soy Sauce
2 Tbsp white sesame seeds
6. Spoon a small amount of cabbage into each tart shell. Top with a few flakes of salmon and a few
ribbons of carrot. Scatter over the reserved sesame seeds and chopped coriander and serve. Wha
1 Tbsp black sesame seeds t ’s th
½ bunch coriander, finely chopped Take e sto
200g cream cheese Tips your ry?
cana C
Ingredients for the Salmon  leve pés t hristma
Makes 24 - You will need 24 tartlet tins (6cm diameter)
l wit o the s
½ side salmon and h s n ex
150ml Lee Kum Kee Premium Dark Soy Sauce delic ome unu t
3 Tbsp soft light brown sugar com ious flav sual
bina
tions our
!

20 20
 n the twenty-first day of Christmas
Lee Kum Kee gave to me,
Cheat’s Coconut Mince Pie Buns.
By Sorted Food
Makes 16 / serves 8

Ingredients for the Mince Meat Filling Method

125g raisins
175g currants 1. Combine the raisins, currants, mixed peel, vegetable suet, stem ginger, apple, cinnamon
50g mixed peel and nutmeg. Finely grate in the orange zest then squeeze in the juice. Pour in the brandy,
100g vegetable suet
20g stem ginger, roughly chopped
Seasoned Rice Vinegar, Premium Light Soy sauce and Plum Sauce. Stir well and leave the
1 Bramley apple, coarsely grated mixture to sit.
½ tsp ground cinnamon 2. Stir together the flour and coconut milk to form a rough dough. Knead for 2-3 minutes,
½ tsp ground nutmeg adding a little extra flour if necessary, until smooth. Tear the dough into 16 pieces and roll
1 orange them into 10cm discs. Place 1 scant tablespoon of filling into the centre, then gather up the
35ml brandy
25ml Lee Kum Kee Seasoned Rice Vinegar
dough around the filling. Pinch the top tightly then place the ball seam side down onto the
work surface. Gently roll it on the surface between your thumb and index finger, keeping it Watch your exclusive
1 Tbsp Lee Kum Kee Premium Light Soy Sauce
2 Tbsp Lee Kum Kee Plum Sauce seam side down, until you have a smooth, round bun with no seams. recipe video here.

Ingredients for the Dough Put a large saucepan over a high heat and pour in enough water to come 2-3cm up the sides.
500g self-raising flour Bring to a boil. Place 4 balls into a lined steamer basket and steam over the boiling water for
400g coconut milk 5-6 minutes, until they puff and firm up a little. Repeat with the remaining balls.
3. Stir a tablespoon of coconut milk into the cornflour and set aside. Pour the remaining coconut
Ingredients for the Custard milk into a medium saucepan then add the sugar, Pure Sesame Oil, vanilla paste and cornflour
400g coconut milk
mix. Bring to a simmer and cook for 8-10 minutes, stirring constantly until it thickens to a
25g cornflour creamy custard.
100g caster sugar 4. Serve 2 steamed buns per portion with custard. Scatter over the chopped ginger and the Wha
1 ½ Tbsp Lee Kum Kee Pure Sesame Oil
t ’s th
cinnamon, add a few drops of sesame oil and serve.
A ve e sto
2 tsp vanilla paste ry?
– mi gan sw
nce eet t
Garnish neve p i e s lik reat
Tips r see e yo
10g stem ginger
them n or ea u’ve
1 pinch cinnamon  You will need a steamer basket for this recipe. You could also use a colander. befo ten
1 Tbsp Lee Kum Kee Pure Sesame Oil re!

21 21
 n the twenty-second day of Christmas
Lee Kum Kee gave to me,
Glazed Pigs In Blankets.
By MOB Kitchen
Serves 4

Ingredients Method
6 sausages
12 slices of streaky bacon 1. Heat the oven to 190°C.
350g Brussels sprouts 2. Chop the ends off the Brussels sprouts and cut them in half.
Seasoning 3. Combine sauce mix in a bowl to make the glaze. Set aside.
A twist of pepper 4. Take a sausage and twist it in half. Cut the central point with scissors to
create two mini sausages, then repeat with the remaining sausages. Wrap
Watch your exclusive
Sauce Mix each sausage in one slice of bacon. recipe video here.
60ml Lee Kum Kee Plum Sauce 5. Pour the sprouts into a large baking dish and arrange the pigs in blankets
60ml Lee Kum Kee Premium Oyster Sauce over the top. Pour over the glaze, season with pepper, then roast for 25-30
1 Tbsp sugar mins.
Juice of 1 lemon
1 Tbsp vegetable oil
6. Serve alongside all the other Lee Kum Kee Christmas dishes.
1 Tbsp water

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Soci
K itche
al m
edia
n
creat food
ing e publ
asy-t isher
o-co ,
for th ok re
e ma cipes
sses.
@ Mob
K itche
n

22 22
 n the twenty-third day of Christmas
Lee Kum Kee gave to me,
Roast Stuffed Turkey Roll.
Serves 4

Ingredients Method
1.2 kg turkey breast
250g assorted mushrooms, chopped 1. Preheat your oven to 180°C.
100g spinach leaves, chopped 2. Horizontally halve the turkey breasts. Pound with the back of a knife or meat
40g rolled oats pound to get two big flat pieces of meat. Mix the meat with marinade.
1 Tbsp plain flour
3. For the fillings, use 1 Tbsp oil to sauté garlic and shallots, add chopped
¼ cup white wine or vodka
3 shallots, chopped
mushrooms and stir-fry well. Add wine. Add spinach and rolled oats, toss Watch your exclusive
2 tsp Lee Kum Kee Minced Garlic well. recipe video here.
4. Sprinkle some flour onto turkey meat, arrange fillings on the top, roll and tie
Marinade up. Repeat this procedure to make another roll.
3 Tbsp Lee Kum Kee Char Siu Sauce 5. Pan-fry the roll in 1 Tbsp of oil until surface is golden. Bake in the oven for
1 Tbsp Lee Kum Kee Premium Oyster Sauce 20 minutes until cooked through. Slice to serve.
1 Tbsp dijon mustard

Wha
t ’s th
Surp e sto
rise ry?
with yo
tradi a new w ur guest
tio ay s
Siu s nal turk of serv
auce ey. T ing
a d ds th h e C
bala e pe har
nce
and of swee rfect
savo t
ury.

23 23
 n the twenty-fourth day of Christmas
Lee Kum Kee gave to me,
Roasted Garlic Mashed
Sweet Potatoes.
Serves 4

Ingredients Method
900g sweet potatoes
4 garlic cloves, roasted
1. Preheat oven to 200°C and line a baking sheet with foil.
2. Place sweet potatoes onto the tray and stab several times with a fork to create
Sauce Mix air holes.
3. Roast for 35-40 minutes until fork-tender.
2 tsp Lee Kum Kee Sweet Soy Sauce
2 Tbsp coconut oil 4. Once cooled, remove the skin and place into a food processor along with 4
Watch your exclusive
1 ½ tsp honey roasted garlic cloves and the sauce mix. Blend for 10 seconds until smooth, recipe video here.
½ tsp sea salt but not too creamy.
5. Spoon into a bowl and top with the garnish.
Garnish
A spring of fresh thyme
A twist of black pepper, to taste
1 slice of butter, for melting
Wha
t ’s th
Soy e sto
Sauc ry?
salt
in th e is used
recip is t
e to mashed o substit
of sw balanc swee
t
ute
e
hint eet pota the sw otato p
of um to ee
ami es and a tness
Chri fla dd
stma vour to a
s sid this
e.

24 24