Braised Pork Belly - Chef Bruce Lim Recipes

COOK WITH THE MASTERS: A LEE KUM KEE WEEKEND COOKING FESTIVAL CHEF BRUCE LIM’S RECIPES

INGREDIENTS
1 kilo     pork belly, sliced ½ inch thick
750 ml    water
1 cup    pork broth
1 cup     carrots
½ cup     celery
½ cup     onions
1 Tbsp    garlic
1 Tbsp     Lee Kum Kee Hoisin Sauce
1 Tbsp     Lee Kum Kee Premium Soy Sauce
1 Tbsp    Lee Kum Kee Panda Brand Oyster Sauce
1 tsp     coriander seeds
2 pcs     star anise
Garnish
2 pcs     mustasa leaves
1 tsp     green and red bellpepper, julienned

PROCEDURES
1. Combine all ingredients in a pot and bring to a boil. Bring down to a simmer and simmer for 3 hours or until the pork belly is soft or the fat layers are almost gelatinous in texture.
2. Blanch the Mustasa leaves in boiling water. Then lay on a plate, as a bed for the pork belly.
3. When cooked, remove the belly from the pot, place them on top of the mustasa leaves, drizzle with some of the sauce then top with bell peppers. Serve immediately.

TIP: Save time by using Lee Kum Kee Soup Base for Pork Bone Hot Pot instead of using pork broth. It’s easier and hassle free.

Spicy Seaside Prawns- Chef Bruce Lim Recipes

INGREDIE NTS
500 g     large prawns
100 g     butter (unsalted)
1 tsp     minced garlic
1 tbsp     Lee Kum Kee Premium Oyster Sauce
1 tbsp     Lee Kum Kee Seasoned Soy Sauce for Seafood
1 tbsp     seafood broth
1 tbsp     ginger (shredded)
¼ cup     onion leeks
1 tsp     Lee Kum Kee Chili Garlic
salt and pepper, to taste
sesame oil, for drizzling

PROCEDURE
1. Peel prawns by removing shell and head. Set the shell and head aside. Proceed by deveining prawns.
2. For Shrimp Flavored Stock: In a sauté pan, add 25g butter and sauté shells and heads until deep orange in color. Season with salt and pepper then deglaze pan with seafood broth. Strain liquid and set aside.
3. In a separate pan, add remaining butter and rest of ingredients then sauté for 5 minutes. Add prawns and simmer for 5 minutes over medium heat. At the same time, add the shrimp flavored stock. After 5 minutes adjust seasoning then drizzle with sesame oil and serve.

TIP: Save time by using Lee Kum Kee Soup Base for Seafood Hot Pot instead of making seafood broth from scratch.

Cook with the Masters - A Lee Kum Kee Weekend Cooking Festival

Cook with the Masters - A Lee Kum Kee Weekend Cooking Festival

Catch them Live!


Chef Ernest Gala
September 24, 2011
1pm

Chef Him Uy De Baron
September 24, 2011
5pm

Chef Sau Del Rosario
September 25, 2011
1pm and 5pm

at the Activity Center, Market! Market!