Wednesday, September 28, 2016

Pineapple Pork Barbecue

2kg           Pork kasim, sliced
200g         Lee Kum Kee Chicken marinade
50g          pineapple juice
30g          garlic, chopped
2 drops  red food coloring (optional)
to taste  salt and pepper

200g pineapple chunks

Combine LKK Chicken marinade, pineapple juice, chopped garlic, food color and season mixture with salt and pepper.
Marinate the pork in the mixture overnight.
Skewer the sliced pork and pineapple chunks using a bamboo skewer or barbecue sticks.
Grill the pork until both sides are done. Use the leftover marinade as basting sauce.
Serve and enjoy!

**Lee Kum Kee Big Grill Masters Campaign

Sunday, June 19, 2016

Chili Garlic Sauce Paella

250 gm.    Mixed Seafood (Shrimps, Squid, etc.)
2 T.            Olive Oil
1 T.            Minced Garlic
1 ½ T.    Chili Garlic Sauce
1 pc.           Onion, Peeled and Chopped
2 c.            Rice
2 pc.            Chicken Legs,  Cut into Pieces
3 T.            Tomato Paste
3 - 4 c.     Seafood Stock
½ t.             Salt
1/8 t. Pepper
1 pc.    Lemon
1 pc.         Bell Pepper, Cut into Strips

  1. In a paellera, heat oil, sauté Lee Kum Kee Minced Garlic in Oil, Lee Kum Kee Chili Garlic Sauce and Onion till cooked, about 1 minute.  Add rice then stir to coat in oil.
  2. Add chicken pieces and tomato paste, continue cooking until chicken changes color.  Pour stock and cook till simmering.
  3. Season with salt pepper, lemon.  Add bell peppers on top then arrange the seafood decoratively, cover top  with foil.
  4. Bake at 350F for 15-25 minutes, till rice is done.   

Thursday, June 16, 2016

Tokyo Style Grilled Chicken

2kg        Chicken thigh fillet, skin on
150g LKK Chicken marinade
10g         ginger, grated
5g         white sesame seeds, toasted
30g         pineapple juice
30g         leeks, sliced
to taste salt and pepper

How to cook:

  • Combine LKK Chicken marinade, grated ginger, toasted white sesame seeds, pineapple juice, sliced leeks and season mixture with salt and pepper.
  • Marinate the chicken thigh fillet in the mixture overnight.
  • Grill the chicken for 4-5 minutes per side or until chicken is cooked. Use the leftover marinade as basting sauce.
  • Serve and enjoy!

Friday, June 3, 2016

Grilled Pandan Chicken

1kg        Chicken thigh fillet
50G        Oyster Sauce*
50G        Premium Soy Sauce*
100g       sprite
10g        brown sugar
3g        pandan flavor
5g        garlic, minced
2g        Pandan leaf, chiffonade


  • Combine oyster sauce and premium soy sauce, sprite, brown sugar, pandan flavor, minced garlic, pandan leaf and season with salt and pepper.
  • Marinate the chicken thigh fillet in the mixture overnight.
  • Grill the chicken for 4-5 minutes per side or until chicken is cooked. Use the leftover marinade as basting sauce.

Serve and enjoy!

*Lee Kum Kee Recipe for 2016 Big Grill Masters campaign.

Monday, May 9, 2016

Oriental Buffalo Wings


1 kilo chicken wings, cut into 3, discard the small bone
1 cup tomato catsup
3/4 cup         brown sugar
1 cup Premium Soy Sauce
2 tbsp Chili Garlic Sauce


In a mixing bowl, combine catsup, sugar, Premium Soy Sauce and Chili Garlic Sauce.  Mix well.  Add in chicken wings and mix well.  Marinate for at least 30 minutes.

Arrange wings with the sauce in a baking dish and bake in the oven at 350 degrees for 45 minutes.  
Or, option to fry.  Simmer chicken in marinade mix for about 15 minutes.  Drain sauce before frying.

Serves 6.


Recipe by Sandy Daza
for Lee Kum Kee

Wednesday, May 4, 2016

Korean Beef Stew

Korean Beef Stew
Serves 4.

 1 kilo beef shank, cut into slices
¾ cup Premium Soy Sauce
1 ½ cup         beef broth or enough to cover mixture
½ cup leeks, sliced
1 tbsp sesame seeds
1 tbsp Chili Garlic Sauce
1 tbsp Sesame Oil
¾ cup sugar


In a sauce pan, combine all ingredients and simmer for 2 hours covered until beef is super tender. Serve with hot rice. Add water if  need be.


Tuesday, May 3, 2016

Pinoy Cuapao

Pinoy Cuapao Recipe
Serves 6-8.

1 kilo lean pork liempo, whole
1 cup Premium Soy Sauce
1 cup pork or chicken broth
2 tbsp garlic, chopped
1/3 cup sugar
¼ cup Chinese cooking wine
2 tbsp Hoisin Sauce
1 star anise
¾ cup red onions, sliced
2 tbsp whole peppercorns
¼ cup wansoy, chopped
2 tbsp peanut butter
1 tbsp Sesame oil
2 tbsp cornstarch
1 cup spicy peanuts, chopped
20 sprigs         wansoy stalk
10 pcs pandesal or siopao bread

Combine all ingredients from Soy Sauce to Sesame Oil. Mix well. Simmer mixture in a sauce pan and add in liempo. Simmer in low fire covered for at least 1 1/2 hour or until a knife slides in slowly to show tenderness. Make sure liempo is submerged in the liquid. If not, add more broth.

When tender, remove liempo and refrigerate until chilled. Strain sauce and chill in the fridge.  When liempo is chilled (about 5 hours), slice liempo in half, then thinly (about 3 inches wide and 1/6 inch thick). Make sure to slice across the grain. Arrange slices in a baking dish.

Discard the fat from the chilled sauce.  Add 2 tbsp cornstarch diluted in 2 tbsp of water and simmer to thicken (abount 3-5 minutes).  Pour sauce over sliced liempo. Heat in an oven for 5 minutes at 350 degrees, or simmer on a stove top.
To assemble, put a slice of liempo in a steamed bun or pandesal. Sprinkle with spicy peanuts and top with wansoy.


Monday, May 2, 2016

Fried Meatballs with Sweet Chili Garlic Sauce

Fried Meatballs with Sweet Chili Garlic Sauce

Serves 5 – 8 persons
Prep Time 15 mins. Cooking Time 15 mins.

Meatball ingredients:
500   grams ground pork
   1   tsp. Chili Garlic Sauce
   2   tsps. spring onions, chopped
  ½   cup water chestnuts, minced (can substitute with minced singkamas)
   4   tbsps. Oyster Sauce
   1   tbsp. Sesame Oil
   1   tbsp. rice wine
   1   pc.  egg
  ½   cup cornstarch

        Oil for deep-frying

Sauce Mix:
  ¼   cup vinegar
   1   tbsp. + 2 tsps. sugar
   1   tsp. Garlic Sauce
  ¼   cup banana catsup
  ¾   cup water
  ¼   tsp. salt
   1   tsp. cornstarch dissolved in 1/4 cup water

1. Mix all meatball ingredients in a bowl until well blended.
2. Shape into balls and deep-fry until golden brown.
3. In a separate pan, heat sauce mix until thick.  Serve with meatballs while hot.

As of July 8, 2004

Wednesday, April 27, 2016

Chili Coconut Fish Filet

Chili Coconut Fish Filet

  • 3 tbsp oil
  • 1 tbsp garlic, chopped
  • 1 tbsp ginger, grated
  • ½ cup onions, chopped
  • 2 tsps Chili garlic sauce
  • 2 tsps bagoong guisado
  • ½ kilo tanguingue, cut into 1 inch strips
  • 1 tbsp Oyster Sauce
  • 1 tsp Sesame Oil
  • 1 cup coconut milk
  • 2 tsp Chinese Wine

In a wok, heat oil and sauté garlic, ginger and onions.  Add bagoong and Chili Garlic Sauce.  Add tanguingue and stir fry for a minute.  Add in chinese wine, then Oyster Sauce.  Pour in coconut milk and simmer for about 5-7 minutes. Drizzle with Sesame Oil before serving.  Serve hot.

 Serves 4-6.

Recipe by Sandy Daza for Lee Kum Kee (2011)

Tuesday, April 26, 2016

Asian Style Butter-grilled Ribs

Asian Style Butter-grilled Ribs

  • 1  rack Pork ribs
  • 100g Char Siu Sauce
  • 40g          butter, melted
  • to taste salt and pepper

  • Combine Char Siu Sauce and melted butter.
  • Brush the ribs with the mixture and season with salt and pepper
  • Wrap the ribs in foil and place over low heat part of the grill.
  • Slow cook for at least 2 hours or until cooked.
  • Serve and enjoy!


Recipe by Chef Bruce for Lee Kum Kee

Friday, January 1, 2016

Responsible Foodie On Duty

To be a #Foodie is both a hobby and responsibility. This 2016, I will use my voice to influence the youth and I will raise awareness to certain causes like obesity that is timely and relevant to my country which is the Philippines. I want to show the world, the universe rather that I am a responsible #FoodieOnDuty with a heart.

posted from Bloggeroid