<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" xmlns:admin="http://webns.net/mvcb/" xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:media="http://search.yahoo.com/mrss/"><channel><title>MeePress &amp; 新聞雜誌 &amp; : खाना</title><link>https://kadrajtr.com/cn/rss/category/खाना-92</link><description>MeePress &amp; 新聞雜誌 &amp; : खाना</description> <dc:language>cn</dc:language> <dc:rights>MeePress</dc:rights> <item><title>用您的投票選出中超最帥足球員和裁判！</title><link>https://kadrajtr.com/%E7%94%A8%E6%82%A8%E7%9A%84%E6%8A%95%E7%A5%A8%E9%81%B8%E5%87%BA%E4%B8%AD%E8%B6%85%E6%9C%80%E5%B8%A5%E8%B6%B3%E7%90%83%E5%93%A1%E5%92%8C%E8%A3%81%E5%88%A4</link><guid>https://kadrajtr.com/%E7%94%A8%E6%82%A8%E7%9A%84%E6%8A%95%E7%A5%A8%E9%81%B8%E5%87%BA%E4%B8%AD%E8%B6%85%E6%9C%80%E5%B8%A5%E8%B6%B3%E7%90%83%E5%93%A1%E5%92%8C%E8%A3%81%E5%88%A4</guid> <description><![CDATA[ 你認為2023-2024賽季中超最帥的足球員是誰？在我們依照位置劃分的足球帥哥名單中，這次我們用你們的選票選出最帥的裁判！如果你準備好了，我們就開始吧？？？ ]]></description>  <enclosure url="http://kadrajtr.com/uploads/images/202403/image_870x580_65ef0657c8ac1.jpg" length="25496" type="image/jpeg"/>  <pubDate>Mon, 11 Mar 2024 23:37:49 +0300</pubDate> <dc:creator>Ben Diom</dc:creator> <media:keywords></media:keywords>  </item><item><title>虾香小炒王 Dai Pai Dong Style Assorted Stir Fry with Dried Shrimp</title><link>https://kadrajtr.com/%E8%99%BE%E9%A6%99%E5%B0%8F%E7%82%92%E7%8E%8B-dai-pai-dong-style-assorted-stir-fry-with-dried-shrimp</link><guid>https://kadrajtr.com/%E8%99%BE%E9%A6%99%E5%B0%8F%E7%82%92%E7%8E%8B-dai-pai-dong-style-assorted-stir-fry-with-dried-shrimp</guid> <description><![CDATA[ What You Will Need



Ingredients
Chinese Chive Flowers 100g (Sectioned)
Squid Tentacles 150g
Dried Tofu 1pc (Diced)
Dried Radish 40g (Diced)
Cashew 30g (Baked)
Dried Shrimp 25g
Red Bell Pepper 15g (Shredded)
Lee Kum Kee Minced Garlic ½ tsp
Dried Scallion some



Seasoning
Lee Kum Kee Fire Hot Dried Shrimp Chilli Oil 2 tbsp
Lee Kum Kee Salt Reduced Oyster Sauce 1 tbsp
Sugar 3g
How to make it

Rinse the dried shrimp and dried radish. Blanch the squid tentacles and set aside. 
Heat the wok with oil, add the chive flowers, stir-fry for a while. Remove and set aside. 
Stir-fry the minced garlic and dried green onions until fragrant. Add dried tofu, dried radish and dried shrimp and stir-fry for a while. Add chive flowers and squid tentacles back to the wok.  Add red peppers and seasonings, stir-fry until dry. Add cashew nuts and serve.
 
预备食材
材料
韭菜花 100克 (切段)
鱼须150克
豆腐干 1件（切粒）
菜芯40克（切粒）
腰果 30g（已燃）
虾米25克
红椒 15克 (切丝)
李锦记蒜蓉 半茶匙
干葱少许
调味料李锦记大辣虾米辣椒油2汤匙
李锦记减盐贝油 1汤匙
糖3克
 
烹饪步骤
虾米和菜脯洗净，鱿鱼须汆水备用。
烧热油镬，下韭菜花煸炒一会后盛起。
爆香蒜蓉﹑干葱，加入豆腐干﹑菜脯﹑虾米翻炒一会，韭菜花和鱿鱼须回镬，下红椒丝及调味料炒至干身，最后加入腰果，即成。
The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.


 ]]></description>  <enclosure url="http://kadrajtr.com/uploads/images/202403/image_870x580_65e326ff8ff74.jpg" length="26213" type="image/jpeg"/>  <pubDate>Sun, 03 Mar 2024 00:17:50 +0300</pubDate> <dc:creator>Ben Diom</dc:creator> <media:keywords>虾香小炒王, Dai, Pai, Dong, Style, Assorted, Stir, Fry, with, Dried, Shrimp</media:keywords>  </item><item><title>水煮鱼 Sichuan Style Boiled Fish</title><link>https://kadrajtr.com/%E6%B0%B4%E7%85%AE%E9%B1%BC-sichuan-style-boiled-fish</link><guid>https://kadrajtr.com/%E6%B0%B4%E7%85%AE%E9%B1%BC-sichuan-style-boiled-fish</guid> <description><![CDATA[ What You Will Need



Ingredients
Lee Kum Kee Sauce Pack for Sichuan Style Boiled Fish 1 pack
Fish Fillets 300G
Bean Sprouts 100G
Sesame some
Vegetable Oil 150G
Water 1L



Marinade
Salt 1 Tsp
Lee Kum Kee White Peppercorn Powder some
Corn Starch 1 Tbsp
Oil 1.5 Tbsp
How to make it

Marinade fish fillets (300g) with salt (1 tsp), white peppercorn powder (some), corn starch (1 tbsp) and oil (1.5 tbsp) for 10 minutes.
Put bean sprouts (100g) into boiling water until nearly mature, drain and set aside. 
Pour 2 packs of Sauce for Sichuan Style Boiled Fish into a pot and add 1 L boiling water. Bring it to boil.
Add the marinated fish fillets to the pot and cook for 3 to 5 minutes (*bean sprouts can also be added at the same time)

Add Spices Pack for Boiled Fish according to personal preference for spiciness on the cooked fish fillets. Tips: Toasted sesame seeds can also be added to bring out the sesame aroma. 
Finally, drizzle with cooked oil heated to 180 degrees Celsius and serve.            Tips: Noodles can be added according to personal preference.
预备食材材料
李锦记水煮鱼酱料包1包
鱼片 300克
大豆芽100克
炒芝麻少许
植物油 150克
水1公升
茅料
盐1茶匙
李锦记白胡椒粉 少许
生粉1汤匙
油 1.5汤匙
烹饪步骤
 
先将鱼片(300克)以盐(1茶匙)﹑胡椒粉(少许)﹑生粉(1汤匙)及油(1.5汤匙)手爪芒10分钟。
将大豆芽 (100克) 放入沸水煮至八熟，捞起备用。
倒入2包川风味水煮鱼酱，并加入1公升沸水，煮沸。
加入好的鱼片入锅中，煮3至5分钟(*可同时加入大豆芽配料)。
更多人喜欢辣度加入特级水煮鱼香料包在煮熟的鱼片上。贴士：可加入炒芝麻，增加芝麻香味
最后浇上燃烧至拍摄180度的熟油，即可享用。贴士：可随个人喜好加入面条食用。
The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.


 ]]></description>  <enclosure url="http://kadrajtr.com/uploads/images/202403/image_870x580_65e326fd9dd51.jpg" length="45305" type="image/jpeg"/>  <pubDate>Sun, 03 Mar 2024 00:17:47 +0300</pubDate> <dc:creator>Ben Diom</dc:creator> <media:keywords>水煮鱼, Sichuan, Style, Boiled, Fish</media:keywords>  </item><item><title>麻辣凉拌青瓜云耳 Mala Smacked Cucumber with Black Fungus Salad</title><link>https://kadrajtr.com/%E9%BA%BB%E8%BE%A3%E5%87%89%E6%8B%8C%E9%9D%92%E7%93%9C%E4%BA%91%E8%80%B3-mala-smacked-cucumber-with-black-fungus-salad</link><guid>https://kadrajtr.com/%E9%BA%BB%E8%BE%A3%E5%87%89%E6%8B%8C%E9%9D%92%E7%93%9C%E4%BA%91%E8%80%B3-mala-smacked-cucumber-with-black-fungus-salad</guid> <description><![CDATA[ What You Will Need



Ingredients
Cucumber 250g (Diced)
Black Fungus 100g (Soaked)



Seasoning
Lee Kum Kee Mala Red Oil Chilli Sauce 1.5 tbsp
Lee Kum Kee Selected Aromatic Vinegar 2 tbsp
Lee Kum Kee Supreme Authentic First Draw Soy Sauce 2 tbsp
Lee Kum Kee No Hormones* Premium Chicken Bouillon Powder 1 tsp
Minced Garlic 1.5 tbsp
Sugar 1 tbsp
How to make it

Heat a pot of hot water, blanch the black fungus. Drain and set aside.


Mix all seasonings well. Add cucumber and black fungus and serve.

预备食材材料青瓜250克（切粒）
已浸软云耳100克

调味料李锦记麻辣红油辣酱1.5汤匙
李锦记臻选香醋2汤匙
李锦记头道原酒生抽 2汤匙
李锦记无刺激素*特鲜鸡粉 1茶匙
蒜蓉1.5汤匙
糖1汤匙



烹饪步骤
烧一锅热水，加入云耳明亮，沥干摊凉备用。

把所有调料扳手，加入青瓜和云耳，即可。
The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.




 ]]></description>  <enclosure url="http://kadrajtr.com/uploads/images/202403/image_870x580_65e326fb17258.jpg" length="38982" type="image/jpeg"/>  <pubDate>Sun, 03 Mar 2024 00:17:44 +0300</pubDate> <dc:creator>Ben Diom</dc:creator> <media:keywords>麻辣凉拌青瓜云耳, Mala, Smacked, Cucumber, with, Black, Fungus, Salad</media:keywords>  </item><item><title>日式茶碗蒸 Japanese  Style Steamed Egg Custard</title><link>https://kadrajtr.com/%E6%97%A5%E5%BC%8F%E8%8C%B6%E7%A2%97%E8%92%B8-japanese-style-steamed-egg-custard</link><guid>https://kadrajtr.com/%E6%97%A5%E5%BC%8F%E8%8C%B6%E7%A2%97%E8%92%B8-japanese-style-steamed-egg-custard</guid> <description><![CDATA[ 

Ingredients
Upper Chicken Thigh 100g(Diced)
Halibut 100g(Deboned and Diced)
Shiitake Mushroom 1pc(Sliced)
Egg 3 pcs(Beaten)
Chopped Green Onion 1Tsp



Marinade
Lee Kum Kee Premium Mushroom Powder ½Tsp
Lee Kum Kee Minced Ginger ½Tsp
Green Onion ½ pc(Sectioned)



Seasoning
Lee Kum Kee Premium Mushroom Powder 1Tsp
Lee Kum Kee Salt Reduced Soy Sauce 1Tsp
Warm Water 250ml
How to make it

Marinate the chicken and halibut for 15 minutes.
Steam the chicken and halibut for 5 minutes and 3 minutes respectively.
Boil the mushrooms, drain after boiled.
Mix all the seasonings, add it into the egg and strain the egg mixture.
Pour the egg mixture into 2 bowls, then seal with clingwrap and steam for 6 minutes.
Unseal the clingwrap, add in chicken, halibut and mushrooms. Then seal with clingwrap again and steam for 2 minutes. Sprinkle with green onion.
 
 
材料
鸡肉 15克(切块)
比目鱼 15克(切块)
鲜冬菇 1朵(切片)
鸡蛋 3只(搅匀)
葱花 1茶匙
腌料
李锦记特鲜菇粉 ½茶匙
李锦记姜蓉 ½茶匙
葱 ½条(切段)
调味料
李锦记特鲜菇粉 1茶匙
李锦记减盐头抽 1茶匙
温水 250毫升
烹调步骤
将鸡肉及比目鱼腌15分钟。
将鸡肉及比目鱼分别蒸5分钟及3分钟，备用。
锅中煮滚水后加入冬菇，煮熟后沥干备用。
混合所有调味料后加入蛋浆中拌匀，然后过筛。
将蛋浆分别倒入2个碗中，然后封上保鲜膜，蒸6分钟。
打开保鲜膜，放入鸡肉粒、比目鱼粒及鲜冬菇，再封上保鲜膜，蒸2分钟。最后洒上葱花。
The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.

 ]]></description>  <enclosure url="http://kadrajtr.com/uploads/images/202403/image_870x580_65e326f88c951.jpg" length="24440" type="image/jpeg"/>  <pubDate>Sun, 03 Mar 2024 00:17:42 +0300</pubDate> <dc:creator>Ben Diom</dc:creator> <media:keywords>日式茶碗蒸, Japanese, Style, Steamed, Egg, Custard</media:keywords>  </item><item><title>芝士腊肉肠厚多士 Spicy Cheese and Sausage Toast</title><link>https://kadrajtr.com/%E8%8A%9D%E5%A3%AB%E8%85%8A%E8%82%89%E8%82%A0%E5%8E%9A%E5%A4%9A%E5%A3%AB-spicy-cheese-and-sausage-toast</link><guid>https://kadrajtr.com/%E8%8A%9D%E5%A3%AB%E8%85%8A%E8%82%89%E8%82%A0%E5%8E%9A%E5%A4%9A%E5%A3%AB-spicy-cheese-and-sausage-toast</guid> <description><![CDATA[ What You Will Need



Ingredients
Spicy sausage 8 slices
Pineapple 60g (Diced)
Cherry tomatoes 8pcs (Cut into wedges)
Thick toast bread 2 slices
Chopped basil, to season
Mozzarella cheese, to serve



Seasoning
Lee Kum Kee Chilli Garlic Sauce 3 tbsp
Lee Kum Kee Tomato Ketchup 6 tbsp
Mayonnaise 3 tbsp
Some Butter
How to make it

Spread the butter evenly onto the bread. Toast it in the oven at 150°C until crispy. Set aside.


Mix the seasoning well. Spread it on the toast. Place the spicy sausage, pineapple, cherry tomato, basil and cheese on the bread. Toast it in the oven at 190°C until golden.



Tips:
1.Toasting the bread twice will create a crispy crust.



2.Please adjust the temperature according to your preferred toast texture.



预备食材材料辣肉肠8片
菠萝60克（切粒）
车厘茄8粒（切角）
厚切面包2片
罗勒碎少许
马苏里拉芝士碎合适量
调味料李锦记蒜蓉辣椒酱3汤匙
李锦记番薯酱6汤匙
蛋黄酱3汤匙
牛油少许



烹饪步骤

把牛油均匀覆盖地涂在面包上，然后放入燃烧炉以150°C燃烧至香脆，取出备用。把调味料拌匀，涂在面包上，再依次放上辣肉肠、菠萝、车厘茄及罗勒碎，最后洒上芝士碎，放入烤箱190°C灼至芝士变焦即可。

贴士:1.将面包烘烤两次，外皮就会酥脆。2.请根据您喜欢的吐司质地调整温度。

The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.



 ]]></description>  <enclosure url="http://kadrajtr.com/uploads/images/202403/image_870x580_65e326f65eaaf.jpg" length="32581" type="image/jpeg"/>  <pubDate>Sun, 03 Mar 2024 00:17:40 +0300</pubDate> <dc:creator>Ben Diom</dc:creator> <media:keywords>芝士腊肉肠厚多士, Spicy, Cheese, and, Sausage, Toast</media:keywords>  </item><item><title>Chinese Style Nachos 中式玉米片</title><link>https://kadrajtr.com/chinese-style-nachos-%E4%B8%AD%E5%BC%8F%E7%8E%89%E7%B1%B3%E7%89%87</link><guid>https://kadrajtr.com/chinese-style-nachos-%E4%B8%AD%E5%BC%8F%E7%8E%89%E7%B1%B3%E7%89%87</guid> <description><![CDATA[ 
What You Will Need



Ingredients
6 oz. small wonton wrappers, cut in half diagonally (about 24 wrappers)
1 Tbsp. vegetable oil (plus cooking spray)
2 jalapeños - 1 finely diced and 1 thinly sliced
1 Tbsp. Lee Kum Kee Minced Garlic
2 tsp. Lee Kum Kee Minced Ginger
1 lb. ground chicken
1 heaping cup shredded Monterey Jack cheese
1 heaping cup shredded Pepper Jack cheese or Colby Jack
¼ red onion, thinly sliced
optional garnish: thinly sliced scallions, chopped cilantro, sliced avocado, shredded red cabbage, lime wedges, sliced red chile, sesame seeds



Seasoning
salt, to taste
pepper, to taste
2 ½ Tbsp. Lee Kum Kee Panda Brand Dipping Soy Sauce
1 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
2 Tbsp. Lee Kum Kee Seasoned Rice Vinegar
1 tsp. Lee Kum Kee Pure Sesame Oil
1 tsp. Lee Kum Kee Hoisin Sauce
2 Tbsp. Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs)



Sauce Mix
2 Tbsp. creamy peanut butter
1-2 tsp. Lee Kum Kee Sriracha Chili Sauce (or to taste)
2 tsp. Lee Kum Kee Panda Brand Dipping Soy Sauce
½ tsp. Lee Kum Kee Chili Garlic Sauce
1 ½ Tbsp. lime juice
1 Tbsp. Lee Kum Kee Hoisin Sauce
1 tsp. Lee Kum Kee Minced Garlic
How to make it

Make the peanut sauce: Add all the sauce mix ingredients to a small bowl. Whisk until smooth. Taste and adjust for seasoning with Lee Kum Kee Hoisin Sauce or Lee Kum Kee Sriracha Chili Sauce. If you like a thinner consistency, add a bit of water. Set the peanut sauce aside until ready to use. Preheat oven to 350°F. Line two sheet large rimmed baking sheets with aluminum foil and spray aluminum with non-stick cooking spray.
For the wonton chips: Divide the cut wontons between the baking sheets, making sure to arrange the wontons in a single layer. Spray the wontons evenly with a bit of cooking spray. Season generously with salt. Bake (on the upper 1/3rd and middle shelves of the oven) until golden brown, about 7-10 minutes, rotating the pans from top to middle half way through cooking. Remove from oven and let cool.
Meanwhile, prepare the chicken: Heat 1 tablespoon of oil in a large skillet, or wok, over medium-high heat. Add the diced jalapeño and cook until softened, about 2 minutes. Add in the Lee Kum Kee Minced Garlic and Lee Kum Kee Minced Ginger. Cook, stirring, until fragrant, about 30 seconds. Add in the chicken and season generously with salt and pepper. Cook, using a spoon to break it up into smaller pieces, until almost cooked through and starting to brown, about 6-8 minutes. 
Add in the Lee Kum Kee Panda Brand Dipping Soy Sauce, Lee Kum Kee Panda Brand Oyster Flavored Sauce, Lee Kum Kee Seasoned Rice Vinegar, Lee Kum Kee Pure Sesame Oil, and Lee Kum Kee Hoisin Sauce. Cook, stirring, until the liquid is reduced and coats the chicken, about 2-3 minutes. Remove from heat. Taste and adjust for seasoning with salt and pepper.
Assemble the nachos: Arrange all the chips on one baking sheet. Spoon the chicken mixture over the chips. Top with both cheeses, the red onions and the sliced jalapeños. Bake until the cheese is melted and bubbling, about 10 minutes. Garnish with desired toppings and drizzle with peanut sauce and Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs). Enjoy!
你需要准备的原料
6 盎司。小馄饨皮，斜切成两半（约24张）
1汤匙。植物油（加上烹饪喷雾）
2 个墨西哥辣椒 - 1 个切细丁，1 个切成薄片
1汤匙。李锦记蒜蓉
2 茶匙。李锦记姜末
1 磅 碎鸡肉
1 满杯切碎的蒙特利杰克奶酪
1 满杯切碎的胡椒杰克奶酪或科尔比杰克奶酪
¼ 红洋葱，切成薄片
可选装饰：切成薄片的葱，切碎的香菜，切片的鳄梨，切碎的红甘蓝，青柠角，切片的红辣椒，芝麻
调味料
 
盐，调味
胡椒粉适量
2 ½ 汤匙。李锦记熊猫牌沾酱油
1汤匙。李锦记熊猫牌蚝油
2 汤匙。李锦记调味米醋
1 茶匙。李锦记纯正芝麻油
1 茶匙。李锦记海鲜酱
2 汤匙。李锦记是拉差蛋黄酱/酱（散养鸡蛋）
酱料混合2 汤匙。奶油花生酱
1-2茶匙。李锦记是拉差辣椒酱（或按口味）
2 茶匙。李锦记熊猫牌沾酱油
½ 茶匙。李锦记蒜蓉辣椒酱
1 ½ 汤匙。青柠汁
1汤匙。李锦记海鲜酱
1 茶匙。李锦记蒜蓉
制作方法
 
制作花生酱：将所有酱料混合料放入一个小碗中。搅拌直至光滑。用李锦记海鲜酱或李锦记是拉差辣椒酱品尝并调整调味。如果你喜欢稀一点的稠度，可以加一点水。将花生酱放在一边备用。将烤箱预热至 350°F。在两张大边框烤盘上铺上铝箔，并用不粘烹饪喷雾喷洒铝。
对于馄饨片：将切好的馄饨分放在烤盘之间，确保将馄饨排列在单层中。用一点烹饪喷雾均匀地喷洒馄饨。用盐充分调味。烘烤（在烤箱的上 1/3 层和中间架子上）直至金黄色，大约 7-10 分钟，在烹饪过程中从顶部到中间旋转平底锅。从烤箱中取出并冷却。
与此同时，准备鸡肉：在大煎锅或炒锅中用中高火加热 1 汤匙油。加入墨西哥辣椒丁，煮约 2 分钟直至变软。加入李锦记蒜末和李锦记姜末。边煮边搅拌，直至散发出香味，大约需要 30 秒。加入鸡肉，用盐和胡椒充分调味。煮，用勺子把它分成小块，直到几乎煮熟并开始变成棕色，大约需要 6-8 分钟。
添加李锦记熊猫牌沾酱油、李锦记熊猫牌蚝油、李锦记调味米醋、李锦记纯正芝麻油和李锦记海鲜酱。边煮边搅拌，直到液体减少并覆盖鸡肉，大约需要 2-3 分钟。从火上移开。品尝并用盐和胡椒调整调味。
组装玉米片：将所有薯条放在一张烤盘上。将鸡肉混合物舀到薯片上。上面放上两种奶酪、红洋葱和墨西哥辣椒片。烘烤约 10 分钟，直至奶酪融化并冒泡。用所需的配料装饰，淋上花生酱和李锦记是拉差蛋黄酱/涂抹酱。
The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.
 


 ]]></description>  <enclosure url="http://kadrajtr.com/uploads/images/202403/image_870x580_65e326f41a287.jpg" length="45717" type="image/jpeg"/>  <pubDate>Sun, 03 Mar 2024 00:17:38 +0300</pubDate> <dc:creator>Ben Diom</dc:creator> <media:keywords>Chinese, Style, Nachos, 中式玉米片</media:keywords>  </item><item><title>Thai Style Salmon With Sesame Crust 泰式芝麻三文鱼</title><link>https://kadrajtr.com/thai-style-salmon-with-sesame-crust-%E6%B3%B0%E5%BC%8F%E8%8A%9D%E9%BA%BB%E4%B8%89%E6%96%87%E9%B1%BC</link><guid>https://kadrajtr.com/thai-style-salmon-with-sesame-crust-%E6%B3%B0%E5%BC%8F%E8%8A%9D%E9%BA%BB%E4%B8%89%E6%96%87%E9%B1%BC</guid> <description><![CDATA[ 


INGREDIENTS


2 x 200g salmon fillet


300g choi sum, washed


80g black and white sesame seeds, spread out on a plate/tray


25g ginger, finely chopped


1 cloves garlic, finely chopped


1 lemongrass, bashed and finely chopped


1 lime leaves, finely chopped


1 cup cornflour on a plate/tray


½ cup milk


1 Tbsp vegetable oil




SAUCE MIX


1 sachet Lee Kum Kee Tomato Garlic Stir-fry Sauce


1 Tbsp tamarind paste or 1 tsp white vinegar


1 ladle fresh chicken stock


1 tsp Lee Kum Kee Chiu Chow Chilli Oil


½ Tbsp honey


 Juice off ½ lime




GARNISH


1 spring onion, finely sliced


1 long red chilli, finely sliced


 A handful of coriander torn




 


METHOD



 Place the salmon fillet skin side down in the seasoned cornflour tray and press down. Pat any excess flour off and then place skin side down again into milk, followed by sesame seed tray.


 Place 1-2 tbsp vegetable oil in a frying pan to medium-high heat and then place the fish skin side down. Press fish down with a fish slice/spatula for 30 seconds. Then turn the heat down to medium and cook through for 3-4 minutes or until fish is half cooked After, turn the fish, place the ginger, garlic, lemongrass and lime leaves in the frying pan and cook for 30 seconds to a minute. Then turn to high heat and pour ‘The Sauce Mix’ in the pan around the side of the fish (keeping the sesame topping nice and dry and crispy). Boil for 2 minutes.


 Meanwhile, boil your choy sum in a wok/saucepan for 2 minutes and place it onto the serving plate as a ‘bed’ for the salmon.


 Serve fish fillet on top of the choy sum and then pour the sauce around the sides. Top with coriander, spring onion and chilli.




 PREP TIME: 20 MINS | COOK TIME: 10 MINS

原料2 x 200 克三文鱼片300克菜心，洗净80克黑芝麻和白芝麻，铺在盘子/托盘上25克生姜，切碎1 瓣大蒜，切碎1 根柠檬草，捣碎并切碎1 片青柠叶，切碎1 杯玉米粉放在盘子/托盘上½ 杯牛奶1 汤匙 植物油

酱汁混合1包李锦记番茄蒜蓉炒酱1 汤匙 罗望子酱 或 1 茶匙 白醋1勺新鲜鸡汤1 茶匙 李锦记潮州辣椒油½ 汤匙 蜂蜜 ½ 个酸橙榨汁

装饰1 个葱，切碎1 根长红辣椒，切成薄片 一把香菜撕碎

方法1 将三文鱼片带皮的一面朝下放入调味玉米粉托盘中并按下。拍掉多余的面粉，然后将皮面朝下再次放入牛奶中，然后放入芝麻托盘。2 将1-2汤匙植物油放入煎锅中，以中火加热，然后将鱼皮朝下。用鱼片/抹刀将鱼压下去 30 秒。然后将火调至中火，煮3-4分钟或直至鱼半熟3 之后，将鱼翻面，将姜、大蒜、柠檬草和酸橙叶放入煎锅中，煮30秒至1分钟。然后转至高温，将“酱汁混合物”倒入锅中，围绕鱼的侧面（保持芝麻酱的美味、干燥和酥脆）。煮2分钟。4 与此同时，将菜心在炒锅/平底锅中煮2分钟，然后将其放在盘子上作为鲑鱼的“床”。5 将鱼片放在菜心上，然后将酱汁淋在两侧。上面撒上香菜、葱和辣椒。准备时间：20 分钟 |烹饪时间：10 分钟

The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.
 ]]></description>  <enclosure url="http://kadrajtr.com/uploads/images/202403/image_870x580_65e326f1be0fd.jpg" length="45868" type="image/jpeg"/>  <pubDate>Sun, 03 Mar 2024 00:17:35 +0300</pubDate> <dc:creator>Ben Diom</dc:creator> <media:keywords>Thai, Style, Salmon, With, Sesame, Crust, 泰式芝麻三文鱼</media:keywords>  </item><item><title>SIX MUST&amp;TRY CHINESE STREET FOODS 6款必尝中国小吃</title><link>https://kadrajtr.com/six-must-try-chinese-street-foods-6%E6%AC%BE%E5%BF%85%E5%B0%9D%E4%B8%AD%E5%9B%BD%E5%B0%8F%E5%90%83</link><guid>https://kadrajtr.com/six-must-try-chinese-street-foods-6%E6%AC%BE%E5%BF%85%E5%B0%9D%E4%B8%AD%E5%9B%BD%E5%B0%8F%E5%90%83</guid> <description><![CDATA[ 
From bustling food carts to busy street stalls, China offers a plethora of delightful, traditional dishes. Including popular dishes from different regions of China, here are some iconic Chinese street foods straight from the vibrant and varied streets of China.


JIANBING (CHINESE CREPES)






Jianbing, the breakfast Chinese street food known as “Chinese crepes”, translates to &quot;fried pancake.” This popular breakfast food is traditionally made with eggs and fried batter. The filling however, can vary depending on where you are in China. From savoury to sweet, and crispy to chewy this dish can be layered with contrasting textures and flavours. Folded in ingredients can include: scallions, lettuce and cilantro with rich chilli sauce and hoisin sauce added according to preference.


BAOZI (CHINESE BREAD BUNS)






Traditionally steamed in a bamboo steamer tray, this fluffy, flavourful dish can be eaten for breakfast, as a main meal, or a snack. Usually sold as Dabao (“big buns”) by street vendors, Baozi are pillowy dough buns commonly filled with juicy meat like pork, vegetables or both. The diverse flavourful fillings can be accompanied by wine, light soy sauce, dark soy sauce and oyster sauce or whatever you fancy!


JIAOZI (CHINESE DUMPLINGS)






Shaped like ancient Chinese gold ingots, Jiaozi, symbolises, longevity, wealth and good fortune. Jiaozi is eaten throughout the year but especially around Chinese New Year. Wrapped in tradition, for many people it is important to hand make Jiaozi dumplings with family, in preparation, to celebrate Chinese New Year. This traditional Chinese food is usually filled with ground meat like pork and chopped vegetables and served with soy sauce, seasoned rice vinegar and chiu chow chilli oil for dipping. There are three ways to cook Jiaozi – boiled, steamed or pan-fried. Pan-fried Jiaozi is often served as street food.


ROUJIAMO (CHINESE BURGER)






Originating from the Shaanxi province Roujiamo is a tasty, tender, Chinese street food. With a direct translation of “meat in a bun” the Roujiamo resembles an American hamburger with a few differences - the bun is thinner and the juicy meat is usually shredded, pork belly. The taste can vary from vendor to vendor as each one sells Roujiamo with their own special spice mix - flavours are enhanced with aromatic spices, creating an indulgent, handheld treat.
The pork can be braised with sugar, light soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, ginger, chili and many aromatic spices.


STINKY TOFU






If you&#039;re feeling adventurous, give Stinky Tofu a try. Despite its pungent aroma, this fermented tofu dish is a delicious and beloved street food in China. It’s deep-fried, accompanied with a brown sauce which is typically spicy and salty and complemented with parsley and green onions. You can also use oyster sauce, pure sesame oil, or if you like extra spice, chiu chow chilli oil for dipping.


TÁNGHÚLU (CANDIED FRUIT ON A STICK)






If you have a sweet tooth try Tánghúlu. A centuries-old delicacy, Tánghúlu consists of skewered fruits such as grapes, hawthorn berries, and strawberries coated with a sweet syrup, the syrup can be mixed with plum sauce, that undergoes crystallization and hardening. As well as being a sweet and sour treat it can also serve as a wonderful gift from parents to their children, or as a delightful bouquet of edible &quot;flowers” to a partner.
So, the next time you find yourself exploring the vibrant streets of China, don&#039;t miss the opportunity to embark on a culinary adventure and experience the wonders of these tasty street food treats.
 
The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.
 ]]></description>  <enclosure url="http://kadrajtr.com/uploads/images/202403/image_870x580_65e326eecbcbf.jpg" length="38058" type="image/jpeg"/>  <pubDate>Sun, 03 Mar 2024 00:17:33 +0300</pubDate> <dc:creator>Ben Diom</dc:creator> <media:keywords>SIX, MUST-TRY, CHINESE, STREET, FOODS, 6款必尝中国小吃</media:keywords>  </item><item><title>GRILLED STUFFED SQUID WITH HERBED POLENTA 烤鱿鱼配香草玉米粥</title><link>https://kadrajtr.com/grilled-stuffed-squid-with-herbed-polenta-%E7%83%A4%E9%B1%BF%E9%B1%BC%E9%85%8D%E9%A6%99%E8%8D%89%E7%8E%89%E7%B1%B3%E7%B2%A5</link><guid>https://kadrajtr.com/grilled-stuffed-squid-with-herbed-polenta-%E7%83%A4%E9%B1%BF%E9%B1%BC%E9%85%8D%E9%A6%99%E8%8D%89%E7%8E%89%E7%B1%B3%E7%B2%A5</guid> <description><![CDATA[ 


A meal that is suitable for all occasions, also healthy by being low in saturated fat and high in protein. The squid is the highlight when perfectly paired with our unique vinegary and honey-sweet dressing using Lee Kum Kee Seasoned Rice Vinegar.






INGREDIENTS


4 large squid (about 700g), cleaned, bodies kept whole


100g polenta


50g coriander, finely chopped


50g dill, finely chopped


10 spears of asparagus, finely chopped


1 carrot, finely chopped


1 red pepper, finely chopped


1 Tbsp Lee Kum Kee Char Siu Sauce





MARINADE


1 Tbsp Lee Kum Kee Premium Oyster Sauce





DRESSING
1 Tbsp Lee Kum Kee Seasoned Rice Vinegar


1 tsp honey


1 Tbsp sesame seeds (optional)




 


METHOD


 Cook polenta as per packet instructions. Season the polenta. Mix in chopped vegetables and herbs.


 Make a small hole in the pointed end of each squid body and stuff the squid with polenta. Then skewer the bottom of each squid.


 Layout squid on a baking tray and brush with char siu sauce &amp; 1 tbsp vegetable oil.


 Heat a griddle pan to extremely high heat. Place the squid onto the griddle and sear on each side for 1-2 minutes. Turning once. Then remove and slice in half or quarters to serve


 Mix The Dressing in a ramekin and serve on the squid





TIPS


 Add 1 tsp of Lee Kum Kee Pure Sesame Oil for nuttiness



 PREP TIME: 30 MINS | COOK TIME: 20 MINS





适合所有场合的膳食，饱和脂肪含量低，蛋白质含量高，也很健康。鱿鱼与我们独特的李锦记调味米醋和蜂蜜甜酱的完美搭配。






原料


4 条大鱿鱼（约700克），洗净，保持身体完整


100克 玉米粥


50克 香菜，切碎


50克 莳萝，切碎


10 个芦笋矛，切碎


1 个胡萝卜，切碎


1 个红辣椒，切碎


1汤匙 李锦记叉烧酱





腌料


1汤匙 李锦记特级蚝油





辅料


1汤匙 李锦记调味米醋


1茶匙 蜂蜜


1汤匙 芝麻（可选）




 


方法


 按照包装说明煮玉米粥。给玉米粥调味。加入切碎的蔬菜和香草。


 在每个鱿鱼体的尖端钻一个小孔，然后将玉米粥填入鱿鱼中。然后将每只鱿鱼的底部串起来。


 将鱿鱼摆在烤盘上，刷上叉烧酱和1汤匙植物油。


 将平底锅加热到极高的温度。将鱿鱼放在煎锅上，每面煎 1-2 分钟。转一次。然后取出并切成两半或四分之一即可食用


 将调料混合在小模子中，然后浇在鱿鱼上





提示


 添加 1 茶匙李锦记纯芝麻油以增加坚果味



 准备时间：30 分钟 | 烹饪时间：20 分钟

The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.






 ]]></description>  <enclosure url="http://kadrajtr.com/uploads/images/202403/image_870x580_65e326ecd7431.jpg" length="41222" type="image/jpeg"/>  <pubDate>Sun, 03 Mar 2024 00:17:31 +0300</pubDate> <dc:creator>Ben Diom</dc:creator> <media:keywords>GRILLED, STUFFED, SQUID, WITH, HERBED, POLENTA, 烤鱿鱼配香草玉米粥</media:keywords>  </item><item><title>BRAISED CAULIFLOWER WITH OYSTER SAUCE 蚝油焖花菜</title><link>https://kadrajtr.com/braised-cauliflower-with-oyster-sauce-%E8%9A%9D%E6%B2%B9%E7%84%96%E8%8A%B1%E8%8F%9C</link><guid>https://kadrajtr.com/braised-cauliflower-with-oyster-sauce-%E8%9A%9D%E6%B2%B9%E7%84%96%E8%8A%B1%E8%8F%9C</guid> <description><![CDATA[ 


Cauliflower is a neutral veggie in Chinese Wisdom and it is able to help maintain balance in the body. It is a versatile vegetable which is both delicious, easy to prepare and inexpensive. It has a distinct but rather mild taste which goes very well with Lee Kum Kee Premium Oyster Sauce, which provides it with colour and a rich savoury flavour.





INGREDIENTS


1 large cauliflower


2 Tbsp vegetable oil


4 garlic cloves, finely chopped


1 Tbsp finely grated fresh ginger


1 tsp  Lee Kum Kee Premium Light Soy Sauce


4 Tbsp Lee Kum Kee Premium Oyster Sauce or Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce for vegan option


200ml water


2 tsp  Lee Kum Kee Pure Sesame Oil






GARNISH


2 spring onions, trimmed and finely shredded




 


METHOD


 Break the cauliflower into small florets about 4 cm wide and discard thick stalks.


 Heat wok or large frying pan over high heat until hot. Add oil. When it is very hot and slightly smoking, add garlic and ginger.


 Stir-fry for about 20 seconds to flavour oil.


 Quickly add the cauliflower florets and stir-fry them for a minute.


 Add the two sauces and water, then turn the heat down and simmer for 5-6 minutes or until the cauliflower is tender with a little bite.


 Stir in the Sesame Oil and turn onto a warm serving platter.


 Sprinkle with spring onions


花椰菜能够帮助维持身体平衡。它是一种用途广泛的蔬菜，既美味又易于准备且价格便宜。它具有独特但相当温和的味道，与李锦记优质蚝油非常相配，为其提供了色彩和浓郁的鲜味。原料1 个大花椰菜2 汤匙 植物油4 瓣蒜，切碎1 汤匙 磨碎的鲜姜1 茶匙 李锦记特级生抽4 汤匙 李锦记特级蚝油或李锦记蘑菇素炒酱（适合素食者选择）200毫升水2 茶匙 李锦记纯芝麻油配料2 根葱，修剪并切碎方法1 将花椰菜切成约 4 厘米宽的小花。2 用大火将炒锅或大煎锅加热至热。加油。当油温很热并轻微冒烟时，加入大蒜和生姜。3 炒约20秒，出油香味。4 快速​​加入切好的花椰菜，炒一分钟。5 加入两种酱汁和水，然后把火调低，煮5-6分钟，或者直到花椰菜变软6 加入芝麻油，搅拌均匀，然后盛入温热的盘中。7 撒上葱花

The above ingredients can be found in KHEGO website or come to visit our shop in S2 4BF.



 ]]></description>  <enclosure url="http://kadrajtr.com/uploads/images/202403/image_870x580_65e326eaa36b8.jpg" length="33118" type="image/jpeg"/>  <pubDate>Sun, 03 Mar 2024 00:17:28 +0300</pubDate> <dc:creator>Ben Diom</dc:creator> <media:keywords>BRAISED, CAULIFLOWER, WITH, OYSTER, SAUCE, 蚝油焖花菜</media:keywords>  </item> </channel></rss>