Pinoy Cuapao


1 kilo lean pork (liempo), whole
¾ cup Lee Kum Kee soy sauce
1 cup pork or chicken broth
2 Tbsps. garlic, chopped
1/3 cup sugar
¼ cup Chinese cooking wine
2 tbsps. Lee Kum Kee Hoisin sauce
1 star anise
¾ cup red onions, sliced
2 Tbsps. whole peppercorns
¼ cup cilantro (wansoy), chopped
2 Tbsps. peanut butter
1 Tbsp. Lee Kum Kee Sesame oil
1 cup spicy peanuts, chopped
20 sprigs cilantro stalk (wansoy stalk)
10 pcs. Philippine dinner roll (pandesal or siopao bread)

Combine all ingredients from soy sauce to sesame oil. Mix well. Simmer mixture in a sauce pan and add in lean pork. Simmer in low fire COVERED for at least 1 1/2 hours or until a knife can slide in slowly to signify tenderness. Make sure the pork is submerged in the liquid. If not, add more broth.

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

For the sauce, spoon and discard the fat from the top and simmer to thicken (about 10 minutes). Pour sauce over pork slices. Heat in an oven for 5 minutes at 350 degrees.

To assemble, put a slice of pork in a steamed bun, springkle with spicy peanuts and top with wansoy.

Chicken in Oyster Sauce


1/2 kilo chicken, boneless, cut into strips
2 Tbsps. Lee Kum Kee Premium Soy Sauce
1 tsp. Lee Kum Kee Sesame Oil
1/2 Tbsp. sugar
2 Tbsps. cornstarch
1/4 cup cooking oil
1 cup onions, cut into rings
1/2 cup green peas
1/3 cup carrots, cut into strips
2 Tbsps. Lee Kum Kee Premium Oyster Sauce
12 tsps. Lee Kum Kee Chili Garlic Sauce


In a bowl, combine soy sauce, sesame oil and sugar. Mix well. Add chicken strips. Allow to marinate for a few minutes. In a wok, heat cooking oil and sauté onions, peas and carrots. Add in the chicken, stir, the oyster sauce and the chili garlic sauce. Mix well and cook until chicken is done. Serve with hot rice.

Asian Meatloaf


1/2 kilo ground pork
1/2 kilo ground beef
1/2 cup breadcrumbs
1/3 cup onions, chopped
1/3 cup bacon, chopped
1/2 tsp. salt
1/3 cup banana catsup
2 tbsps. Lee Kum Kee Premium Oyster Sauce
1 tbsp. Lee Kum Kee Hoisin Sauce
1 tbsps. Lee Kum Kee Barbecue Sauce
1 tsp. Lee Kum Kee Sesame Oil
1 tsp. Lee Kum Kee Chili Garlic Sauce
2 tsps. Chinese chorizo, finely chopped
2 eggs


Mix well all the Lee Kum Kee ingredients together in a bowl. One by one, mix in the rest of the ingredients. Make sure that all the ingredients are evenly distributed in the mixture.

Place the mixture in a loaf pan and bake at 375°F or 190°C for 1 to 1/2 hours.

Sandy's Fried Rice


1 tbsp. Lee Kum Kee Sesame Oil
2 tbsps. oil
2 tbsps. fresh garlic, chopped
1/3 cup onions, chopped
3/4 cup carrots, cubed
1/2 cup shrimps, shelled and chopped
2 tsps. Lee Kum Kee Premium Soy Sauce
1 tbsp. Lee Kum Kee Premium Oyster Sauce
7 cups rice (long grain), cooked, loosened (they're not stuck together)
3/4 cup Lee Kum Kee XO Sauce
3/4 cup green peas
1/2 tsp pepper
1 tbsp oil
3 pcs. eggs, beaten
1/3 cup spring onions, chopped


In a wok, sauté the garlic, onion and carrots. Add in the shrimps and cook until they turn orange in color. Mix the soy sauce and the oyster sauce together in a small bowl then add it to the vegetables. Then add the rice next and then the XO sauce. After, add the green peas and pepper and mix well.

When everything is well mixed, push it all to one side of the wok. Add the oil to the other side and use this to cook the beaten egg using a wooden spoon to stir. When the egg is almost cooked, while it is still wet or malasado, mix everything together evenly.

Top with spring onions and serve hot.

Sautéed Tofu and Eggplant
Tokwa't Baboy


3 tbsps cooking oil
2 tbsps garlic, chopped
3/4 cup onions, chopped
1/3 cup red bell peppers, cut into thin strips
1/3 cup green bell peppers, cut into thin strips
1/4 kilo ground pork
1/4 cup LKK Chicken Marinade
2 tsps LKK Premium Oyster Sauce
2 tbsps LKK Char Siu Sauce
1/2 kilo tofu (tokwa), cut into 1/2 inch cubes and deep fried
1/2 kilo eggplant, sliced across
2 tsps LKK Sesame Oil


1. Heat the oil in a wok and sauté the garlic, onions and bell peppers.
2. Add in the ground pork and cook until it is no longer pinkish in color.
3. Add in all the LKK sauces and mix well.
4. Add the tofu and the eggplant, cover and simmer for about 5 minutes or until the eggplant is cooked.
5. Just before serving, drizzle some LKK Sesame Oil over the dish to bring out a mouthwatering aroma.