Kueh tutu is a small steamed cake made of finely pounded rice flour and filled with either ground peanuts or grated coconut cooked in gula melaka.
Wasabi mayo typically goes with prawns. BUT this time round we decided to pair it with one of our FAVOURITE BEER FOODS – Calamari!
Other than the usual salt and pepper, we added five spice powder to the batter which imparts a more sophisticated flavour to the dish.
Making muah chee in 15 minutes? At home? It may sound preposterous but using a microwave is easy. Its is a traditional snack sold in night markets or now, in food courts. It’s a childhood favourite. Sticky springy pillowy soft mua chee coated with sweet ground roasted peanuts or sweetened black sesame. The best way to eat it is using a toothpick to spear it and pop into one’s mouth.
For those who are fans of Thai recipes, here is a variation for you that can be whipped up for you homemakers under 30 minutes (yes to time savings!)
Vegetarian dishes can be delicious too! Don’t believe? Try it for yourself with our Grilled King Oyster Mushroom with Vegetarian Oyster Sauce recipe today!
Running out of ideas on what to cook for your family this weekend? Check out this Oy-some Braised Sea Cucumber with Pork Belly recipe video using our Lee Kum Kee Premium Brand Oyster sauce! 😋
Egg tofu. A staple in every household, that can be used for so many dishes! Our task today would be to make egg tofu in the comfort of home, and use it to whip up a stunning dish of hot plate tofu! We used NutriSoy No Added Sugar fresh soya milk, to mix with eggs […]
A very simple yet delicious dish to make for your 3 dish 1 soup dinner at home! This is a dish that can be done in 15 to 20 minutes but also taste so flavourful from the pork and fragrant basil, not to mention chilli padis for an extra kick. The key is high heat […]
This is for the ramen lovers – A creamy soy broth with tonkotsu chashu is nothing short of tantalizing and mouth watering.
When we think of comfort food that’s easy and fuss-free, the fail-proof fried rice often comes to mind. We sear the scallops before frying the rice. Add in the LKK XO sauce & LKK minced garlic, and once it’s fragrant toss the scallops in! The truffle paste comes along at the end and you have […]
A very simple home cooked dish to make yet tastes so flavourful. Semur Ayam is a stewed chicken dish that is sweet and savoury, mainly from the kecap manis. Together with fragrance from lemongrass, kaffir lime leaves and bay leaves creates a flavourful saucy stew that we all would die to come home to.
This is another dish that is just made to be eaten with rice. The flavours in this dish definitely packs a punch. The fragrance from the rempah is the most important element in this dish paired with the “lemak” from the coconut milk, it definitely melts your heart coming home to this dish after a […]
An alternative to making the traditional mooncakes, try making these Snow Skin Mooncakes. Because of its mochi like texture people love it, especially kids! It’s a perfect delicacy to serve as an afternoon snack or even dessert during the Mid Autumn festival. On the plus side, they are so easy to make! There’s no baking […]
It’s almost Mid-Autumn festival, and this year we decided to show you guys how to make the classic lotus filling mooncake and yes, we like ours with salted egg yolk! This is perfect to make as gifts to loved ones and the best thing is that it’s pretty easy to make and not too time […]
This recipe by Chef Sam Leong is not only straightforward to make, but also an absolute delight to feast on. Start off by pan-searing the Quorn Vegan Burger patties, while combining the ingredients for the sauce. Once the patties are ready, dip them in and have fluffy Chinese buns steamed. Put them together with garnish and you’ll have a wonderful meal ready for your loved ones in no time at all!
When you’re buying squids or any seafood look for those that has clear eyes, a shine on their exterior and they should smell fresh.
This works for any type of onions, first cut the onion into half vertically.
Lemongrass has various uses from culinary to medicinal. Most of the time we only use the white portion near the roots.