So let’s make one thing clear: I am not a cook. I CAN cook but I have absolutely no love or passion for the art of cooking. I cook for survival and because I love to eat, I make sure that everything I cook is good. But I don’t like it. I really don’t. I will give that corona to my brother, the chef.
And so when Lee Kum Kee asked me to come in for an afternoon of recipe sharing with a bunch of other bloggers, I had to ask them a few times if they were sure. The other moms sharing their recipes were real cooks: Suzie, Michelle and Mish. I was the odd one out not looking forward to being a total failure in front of other bloggers and the press.
So the solution for my stage fright on the day of the event? Wine. It’s so nice to see the other moms. It’s rare we get to
drink see each other since I don’t attend that many events because I’ve been busy at work.
Of course, the stars of the show were LKK’s tried and true products. Fun facts: Lee Kum Kee Panda Oyster Sauce is made from real oyster extract they harvest themselves and the soy sauce uses non-GMO, naturally fermented beans. That’s quality for you.
Suzie, our host, started off the demos by cooking us a Thai omelette. Ok the pressure.
Then here comes Michelle with her tofu stir fry. More wine please.
And Mish levels it up with this beautiful grilled salmon. I hate you all.
Being a little inebriated, I marched right up to the counter for my turn at cooking. My recipe was really simple actually. I called it Zenmeyang Shucai, which, roughly translated into Filipino is “paano na gulay.” In short, it’s vegetable stir fry that is in the same line of “maskipaps” recipes I have in my lineup. “Maskipaps” meaning “maski papaano.” Yes, ladies and gentlemen, I wing our meals everyday.
I kinda look like I know what I’m doing!
For that day’s demo, we used asparagus, which is Basti’s favorite for this recipe. I’ve used it on carrots, beans, kangkong, spinach, bean sprouts – basically most vegetables you have in the pantry that needs cooking. It’s a great side dish to a main ulam, but I truly love it with lechon kawali or fried liempo. Sometimes I add a bit of ground pork to the mix i.e. that ground pork left over from making tortang talong the other day.
I then realized that asking me to do a demo wasn’t so absurd after all. For non-cooks like me, Lee Kum Kee’s range of products could really be a household-saver. If you’ve never tried their shrimp paste for Binagoongang Baboy you’re missing a chunk of your life. For a quick and comforting meal on a rainy day, I use their Hot Pot mixes for shabu-shabu at home. Basti looooves it.
You can share your recipes too and get a chance to win some awesome stuff for your kitchen from Lee Kum Kee!
1. Cook a dish using ANY Lee Kum Kee product. (And there are so many to choose from!!!)
2. Take a picture of the dish and the LKK product used. Name the dish. Don’t forget to include the Lee Kum Kee product in your picture!
3. Post the picture on the Lee Kum Kee Philippines page and use the hashtags #LKKRecipesByMe and hashtag the product used as well. For example if you used the Lee Kum Kee Panda Oyster Sauce, your hashtag would be #LKKPandaOysterSauce.
There are P25,000 worth of kitchen products at stake!
For more information, visit the Lee Kum Kee Facebook page at:
Thank you for the nice day at the kitchen, Lee Kum Kee! I can’t wait to try all the products I didn’t know you had!
P.S. Here’s the super simple recipe for my Stir Fried Asparagus. Hope you enjoy it! (Yes they spelled my name wrong)