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