Lee Kum Kee is collaborating with Rosie Chik of Smokin’ Lotus, a street food company, that has a regular slot at Kerb in London (King’s Cross and West India Quay) – she has created some recipes ideal for al fresco eating and barbecues. Here are two of them with more to follow.
Rosie was born in London and raised in China and the US and her culinary style is a blend of Oriental flavours mixed with the precision smoking techniques of the Deep South, using top quality ingredients sourced from the UK and abroad. A life-long Lee Kum Kee fan, the authentic sauces form the basis of her marinades, dipping sauces and dressings.
Cold sesame noodle salad
‘This is a lovely refreshing side dish and a great complement to all the other rich meat dishes normally found at a BBQ.’ – Rosie Chik of Smokin’ Lotus.
Serves 4-5
Preparation time: 20 minutes
Cooking time: 5 minutes
Ingredients:
• 150g dried rice vermicelli noodles
• 75g sugar snaps
• 150g beansprouts, rinsed and drained
• ½ large cucumber
• 5-6 radishes, trimmed and thinly sliced
• 4 spring onions, trimmed and thinly sliced
• small bunch coriander, roughly chopped
To serve:
• Sesame seeds (optional)
Dressing:
• 3 tbsp Lee Kum Kee Premium Light Soy Sauce
• 1 tbsp Lee Kum Kee Pure Sesame Oil
• 4 tsp rice vinegar
Tip: For an easier version replace the dressing with 4 tbsp Lee Kum Kee Oriental Sesame Dressing.
Method:
1. Cook the noodles according to the pack instructions. Drain, rinse with cold water and drain very well, put into a large bowl.
2. Blanch the sugar snaps in a small pan of boiling water for 1 minute, drain, plunge into cold water, then drain again. Thinly slice on the diagonal, add to the noodles with the bean sprouts.
3. Wash and cut the cucumber into thin batons or use a julienne tool to make thin strips, add to the bowl with the radish, spring onion and coriander.
4. To make the dressing, mix all ingredients together. Add to the bowl and toss together.
5. Turn into a serving dish and scatter over the sesame seeds.
Plum and ginger pork belly
Cooking time: 10 minutes
Ingredients:
• 1kg thinly sliced pork belly
• 3 large plums
Marinade:
• 4 tbsp Lee Kum Kee Premium Light Soy Sauce
• 4 tbsp Shaohsing rice wine
• 40g freshly sliced ginger
Glaze:
• 2 tbsp Lee Kum Kee Hoisin Sauce
• 2 tbsp Lee Kum Kee Premium Oyster Sauce
• 2 large plums
• 2 tsp freshly grated ginger
Method:
1. Remove the rind from the pork if not already rindless. Put into a large ceramic or glass dish.
2. Mix all of the marinade ingredients, then coat the belly slices. Cover and marinate for at least 30 minutes or overnight in the fridge.
3. To make the glaze, halve and remove the stones from the plums, roughly chop then put into a food processor with the Hoisin and Oyster sauce. Blend until smooth.
4. To cook, light your BBQ. If you are using charcoal, make sure it is fully lit and all the flames have died down. You want your BBQ to be as hot as possible. If you prefer to cook indoors, heat your grill to high.
5. Meanwhile halve the remaining plums, remove the stones and brush with glaze.
6. Put the slices of pork onto the grill and cook for 2 minutes before turning. Repeat this process moving the pork away from any grease flare ups. When the pork is almost cooked, (this normally takes 4-6 minutes), brush with the glaze and also place the glazed plum halves on the grill rack.
7. Continue to cook until the pork and plums are charred on both sides. Serve with any remaining glaze.