Lee Kum Kee Cooking Caramel | HALAL & FREE from harmful 4-methylimidazole

As a typical Asian girl, oriental cuisine is always one of my favourite choices. The word oriental comes from the east and it’s actually refers to different style of Asia food such as Chinese, Japanese, Korean, Thai, Vietnamese and etc. In order to prepare a delicious and healthy Asian meal, you should not miss up one of the must have brand in the kitchen – Lee Kum Kee. Lately, Lee Kum Kee is introducing its new quality Lee Kum Kee Cooking Caramel which is FREE from harmful 4-methylimidazole (4-MEI) and made up from Class 1 Caramel.

( The 4-methylimidazole (4-MEI) chemical compound is a byproduct that forms during the food manufacturing process when using lower grade caramel and long term consumption of 4-MEI is linked to lung cancer. This is a finding that supported by a study of National Toxicology Program in United States. )

It is the natural and highest grade among the 4 classes of caramel and Lee Kum Kee Cooking Caramel is minimally processed without any chemical compound. As a result, the sauce is safe to be consumed and it creates tantalizing looking dishes with rich colour while giving a peace of mind to the consumer and its Halal certified as well!

Strictly to the quality control, Lee Kum Kee Cooking Caramel does not consists of any added preservative and the oyster sauce inventor which has lead the Chinese sauce market has been internationally recognized and it is absolutely perfect for home cooking or professionally prepared by the chefs.

Lee Kum Kee Cooking Caramel is selling at RM5.50 (350ml) and RM10.50 (740ml) and it is available at selected minimarkets, supermarkets and hypermarkets nationwide. Here are some of the Lee Kum Kee recipes that you would like to try at home by using Lee Kum Kee Cooking Caramel:

LEE KUM KEE CLAYPOT CHICKEN WITH DRIED LILY BUD (4 PAX)

Ingredients

500g Chicken Whole Thigh (Chop into serving pieces), 8 Dried Shitake Mushrooms (Soak), 20g Dried Lily Buds (Soak), 4 Ginger Slices, 1 tbsp Wolfberries (Soak).

Marinade

1 tbsp Lee Kum Kee Cooking Caramel, 1 tbsp Lee Kum Kee Selected Light Soy Sauce,  2 tbsp Lee Kum Kee Premium Brand Oyster Sauce, 1 tbsp Brown Sugar, ½ tsp Pepper Powder.

Seasoning   

2 tbsp Lee Kum Kee Cooking Caramel, 2 tbsp Lee Kum Kee Selected Light Soy Sauce, 1 tbsp Lee Kum Kee Pure Sesame Oil, ½ tsp Brown Sugar, 200ml Water, Starch Slurry (For thickening sauce).

Methods

1. Slice soaked mushrooms into halves. Tie a knot in the middle for the soaked Lily Buds.

2. Mix well chicken meat and mushrooms with marinade and allow to marinate for 10 minutes.

3. Heat up a claypot, add in 2 tbsp of Oil and fry ginger slices till aromatic. Place in marinated ingredients and fry well. Pour in seasoning and add in lily buds. Bring to boil before adding in wolfberries and boil for another 20 minutes. Thicken sauce with starch slurry and serve hot in claypot.

LEE KUM KEE TEOCHEW BRAISED DUCK (4PAX)

Ingredients

1 Duck (About 2kg).

Marinade

3 tbsp Lee Kum Kee Cooking Caramel, 3 tbsp Lee Kum Kee Selected Light Soy Sauce, 2 tbsp Five Spices Powder.

Spices

3 Star Anise, 1-inch Cinnamon Bark, 50g Galangal, 20g Ginger, 1 Bulb Garlic, 2 Cloves Shallot.

Seasoning

Lee Kum Kee Cooking Caramel, 250ml (½ Btl) Lee Kum Kee Selected Light Soy Sauce, 2 tbsp Lee Kum Kee Premium Brand Oyster Sauce, 1 tbsp Five Spices Powder, 100g Rock Sugar, 2L Water, Starch Slurry (For thickening sauce).

Methods

1. Clean and immerse duck in boiling water. Remove, drain well and rub marinade all over duck body and cavity and allow to marinate for about 30 minutes.

2. Heat 2 tbsp of Oil in pot, sauté spices till aromatic and add in seasoning and duck. Bring to boil then switch to low heat. Continue to simmer till meat is tender. Turn the duck every 20 minutes interval to ensure that the duck is evenly colouredand cooked.

3. Remove duck, allow to cool before chopping into serving pieces. Bring to boil braising sauce, thicken sauce with starch slurry and drizzle over duck, serve.

LEE KUM KEE STEAMED GLUTINOUS RICE WITH CHICKEN (4PAX | 8 BOWLS)

Ingredients

500g Glutinous Rice, 300g Boneless Chicken Thigh Meat (Cut to pieces),  10-12 Dried Mushrooms (Soak).

Marinade

2 tbsp Lee Kum Kee Cooking Caramel, 2 tbsp Lee Kum Kee Selected Light Soy Sauce, 3 tbsp Lee Kum Kee Premium Brand Oyster Sauce, 1 tbsp Minced Ginger, 1 tbsp Brown Sugar, 1 tsp Tapioca Starch Flour, 1 tsp Lee Kum Kee Pure Sesame Oil, ½ tsp Pepper Powder, 2 tbsp Water, 2 tbsp Oil.

2 tbsp Lee Kum Kee Cooking Caramel, 4 tbsp Lee Kum Kee Selected Light Soy Sauce, 3 tbsp Lee Kum Kee Premium Brand Oyster Sauce, 1 tsp Each of Lee Kum Kee Pure Sesame Oil, ½ tsp Pepper Powder, 2 tbsp Brown Sugar, 300 ml-400 ml Water, 50 ml Oil.

Methods

1. Marinate mushrooms and chicken for 1-2 hours.

2. Soak glutinous rice in water for 2 hours. Drain then steam rice till cooked and mix well with seasoning.

3. Grease some aluminium foil bowls. Place chicken meat and mushrooms at the base of bowls and fill up with glutinous rice. Press hard and steam in steamer for 20-30 minutes. When serving, invert rice bowl onto plate and serve while hot.