A dish that has a huge amount of flavour and personality and another Lee Kum Kee Authentic Asian slow cooked meal.
Recipe provided by Lee Kum Kee
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Whip up a plate of these, add some dipping sauces, and dig in!
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So simple and fun to make – you could even ask the kids to help thread the pork and veges on to the skewers.
This recipe was supplied by Lee Kum Kee. For more great recipes like this visit them online
See more Lee Kum Kee recipes on Kidspot:
Although this recipe uses pork, you could also use chicken or beef. Change up the green pepper for red, or mix it up for more colour.
This recipe was supplied by Lee Kum Kee. For more great recipes like this visit them online
See more Lee Kum Kee recipes on Kidspot:
Made with a few simple ingredients and packed full of flavour, you can whip this dish up in no time and serve with either noodles or rice.
This recipe was supplied by Lee Kum Kee. For more great recipes like this visit them online
See more Lee Kum Kee recipes on Kidspot:
In a wok, heat the oil until very hot. Add the prawns and chopped garlic. Stir-fry for 2 minutes until the prawns are almost cooked. Add the snow peas and stir-fry for a further 2 minutes. Pour over the stir-fry sauce and toss until hot and well-coated.
Season with black pepper and serve with boiled rice.
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Serves: 4
Ingredients:
Method:
Bring your stock to the boil.
In a large frying pan add oil, then onion, garlic, chilli, and then add the prawns and season.
Cook for a couple of minutes, then add the Barilla Gluten Free Elbows, and pour in the wine.
Finish cooking as you would cook a “risotto”, adding the stock a ladle at a time and cook for 4 minutes.
Whilst the pasta is cooking, boil the broccoli florets in the stock for 2 minutes. Once ready, add to the pasta.
Toss with the Barilla Ricotta sauce for a couple of minutes and allow the pasta to absorb all juices.
Remove from the heat, add butter and a drizzle of Extra Virgin Olive oil.
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Serves 4 people | Prep. 20 min. | Cooking time: 15 min
Ingredients:
Method:
Bring plenty of water to the boil in a large saucepan. When boiling, add rock salt (7g to a litre of water).
Heat oil in a large fry pan, add garlic, chilli and cook until golden.
Add the scallops and cook for 2 minutes with the asparagus.
Add the wine and allow it to evaporate. Cook for a further few minutes and add one small ladle of boiling water.
Drop the pasta into the water and stir. Cook according to the instructions on the pack.
Drain pasta 1 minute before the suggested cooking time and toss it with cherry tomatoes for another 1 minute. Add the scallops and asparagus. Remove from heat and add the Pesto Genovese, stirring to combine.
Chef’s Tip: For a vegetarian option, just replace the scallops with a classic combination of potatoes and string beans.
Equipment:
Fillings:
Place uncooked rice in 3 cups of cold water, bring to the boil and simmer until cooked.
Rinse rice thoroughly, but delicately as you want to keep the form of the rice, I rinsed the cooked rice three times in cold water.
Put the rice into the refrigerator to cool completely before using.
Prepare all the ingredients and have them ready to use.
Add 2 tbsp of mirin to the cool rice; thoroughly mix through with a spoon.
Lie a seaweed sheet over the bamboo mat and position the two lengthways away from you. Place a little of the rice (about ¼ of a cup) on the near side of the seaweed sheet and flatten into a rectangle shape into a sausage shape, leaving about 3cm of the seaweed sheet clear of rice nearest to you.
Place a little of the filling across the centre of the rice and then gently pick up the end of the bamboo mat closest to you and start rolling away from your body as tightly as possible.
Make sure you leave about 3cm at the far end of your roll without rice/filling. When you have finished rolling, dip your fingers into the water and wet the strip of seaweed on the end to close and seal the sushi.
With a sharp knife, chop the sushi into bite-sized pieces.
Ingredients
Dressing:
Directions
Combine prawns with the oil, garlic and lemon juice. Marinate for 30 minutes.
Meanwhile, soak farro in water for 20 minutes. Drain and rinse. Cook farro in boiling water for 15 minutes until tender. Drain and cool.
Heat a heavy-based frying pan on a high heat. Cook prawns for 2 minutes, turning until cooked through.
In a screw-top jar, combine all the dressing ingredients and shake vigorously to combine.
Toss farro and kale with dressing in a large bowl. Add beetroot, prawns and feta. Sprinkle with sumac to serve.
*Source: Euromonitor International Limited; NIVEA in the category Sun Care,incl. Sun Protection, Aftersun & Self Tanning; in retail value terms, 2017. Always read the label. Use only as directed.
4-6 serves
Ingredients
Method
Step 1. Gather all ingredients.
Step 2. Boil water, add salt and pasta and cook for 4 minutes, drain and set aside.
Step 3. In a frying pan, heat olive oil and butter over medium heat. Add garlic and chilli and fry for 1 minute.
Step 4. Add prawns to the pan and cook for 2 minutes each side. Add parsley to the pan and stir.. Turn off heat and add pasta to the frying pan. Add lemon juice and toss well to coat all of the pasta in the garlic butter. Season well with fresh cracked salt and pepper.
Serving Suggestions
Note
Ingredients
Method
Cook rice according to packet instructions.
Spray a non-stick saucepan with oil and cook curry paste over medium heat for 3 minutes, stirring occasionally.
Add the pepared stock powder and water, milk, chillies, lemongrass, lime leaves and ginger.
Bring to the boil, then reduce heat to low, add chicken and simmer for a further 5-10 minutes or until chicken is cooked through.
Add beans, capsicum, rice and honey and simmer for a further 5 minutes or until vegetables are tender.
Serve with bread rolls, if desired.
Serving Suggestions
Note
Ingredients
Method
Place onion, herbs and bread crumbs in a food processor, whiz until finely chopped. Combine onion mixture, chicken mince and satay sauce in a large bowl. Form into 8 patties and refrigerate for 15 minutes.
Heat oil in a nonstick frypan over medium heat. Cook four patties at a time for 3-4 minutes each side until cooked through. Keep warm while you cook the second batch.
Heat extra satay sauce for 20-30 seconds in the microwave.
Place rolls or bread on plates, top with lettuce, grated carrots and 1 or 2 chicken patties. Drizzle some of the extra satay sauce over the burgers and serve immediately.
Serving Suggestions
Note
Ingredients
Method
In a pan, fry the diced chicken in hot peanut oil to seal and add curry paste.
Fry for 2 minutes and add the coconut cream, brown sugar and fish sauce.
Add 1 cup of water and bring to a slow simmer.
Toss in all the vegetables except for the bean sprouts. Simmer for 10 minutes.
Stir in bean sprouts just before serving.
Serving Suggestions
Note
Ingredients
Method
Mix all ingredients together.
Toss in pan or on the barbeque until the prawns go pink and are cooked.
Season with freshly ground pepper and salt.
Serving Suggestions
Note
4
Ingredients
Method
Bring a large saucepan of salted water to the boil, add the pasta and cook as per packet instructions. Drain the pasta.
Meanwhile, heat the butter and oil in a large non-stick frying pan over medium-high heat unti the butter is melted.
Reduce the heat to medium, add the garlic and cook for 1 minute.
Increase the heat to medium-high and cook the prawns, lemon zest and lemon juice for 1-2 minutes, until the prawns are just cooked and still tender.
Add the stock and heat through gently.
Add the drained pasta to the frying pan with the parsley and toss to combine.
Serve in bowls with salad and crusty bread on the side.
Serving Suggestions
Note
Ingredients
Method
Make sure you thaw the prawns thoroughly and dry them on paper towel before frying.
Heat oil in a large fry pan or wok.
Add garlic, lemongrass and prawns, stir fry on high heat for 2-3 minutes until prawns are just about cooked.
Add remaining ingredients, except basil leaves, and continue to cook a further few minutes until hot through.
Turn off the heat and toss through the basil.
Serve hot with steamed rice.
Serving Suggestions
Note
Ingredients
Meatballs
Glaze
Method
Heat oven to 210°C (190°C fan-forced) and line an oven tray with baking paper.
Mix meatball ingredients together and roll 1 tablespoon of mixture for each meatball.
Place on the oven tray and bake for 10 minutes.
Place glaze ingredients into a small saucepan and bring to a boil.
Reduce heat and simmer for 5 minutes.
Remove meatballs from the oven and pour a teaspoon of glaze over each meatball.
Continue to bake for a further 10 minutes.
Remove meatballs from the oven and toss through the remaining glaze.
Serve on a salad, steamed vegetables, rice noodles, rice or a combination of any of these.
Serving Suggestions
Note
Heat oil in a large, deep frypan with a lid. Add onion and garlic and saute over gentle heat for 3-4 minutes. Add chorizo and capsicum and cook for 2 minutes. Add rice and cook for a further minute. Increase heat, add wine and allow it to bubble up. When the wine has been absorbed, add the tomatoes and cook, stirring, for 2 minutes.
Fill the tomato tin with water and add to the mix along with the stock. Bring to the boil, reduce heat to the lowest setting, place a lid on the frypan and cook for 12-15 minutes until all of the liquid has been absorbed and the rice is cooked.
Stir through prawns and cook for a further 2-3 minutes until they are tender. Add a little more water if it is looking too dry. Just before serving, stir through coriander.
Serving Suggestions
Note
Recipe provided by Greer Worsley (and adapted by Kidspot NZ). Greer is a working mum whose desire to make and bake things has grown in inverse proportion to the amount of spare time she has since her three gorgeous girls came along. Her blog is typically red.
Serves 6
Ingredients
Method
Make dressing by blitzing all ingredients in a food processor.
Heat a barbecue or grill plate over high heat. Toss seafood in a little oil. Cook calamari for a couple of minutes until just cooked through. Remove to a bowl. Cook prawns for 1-2 minutes each side. Add to bowl with calamari. Cook fish for 3-4 minutes each side, depending on thickness, until just cooked. Allow to cool slightly then flake carefully into chunks.
Carefully fold dressing through seafood using a large spoon.
Halve cherry tomatoes and dice cucumber. Add to seafood and fold through. Spoon salad out onto a serving plate and garnish with extra herbs, sliced chilli and lime wedges.
Serving Suggestions
Note
Makes 16
Ingredients
Method
Place potato in a small saucepan, cover with cold water, bring to the boil and cook for 8-10 minutes until tender. Drain and lay in a single layer on a plate or tray to cool.
Chop prawn meat finely and place in a large bowl with shallots, coriander, ginger, soy sauce and sweet chilli sauce. Season with salt and pepper, and mix well. Use a fork to roughly mash potatoes then add them to the prawn mix with the cornflour. Combine well.
Heat half the oil in a large nonstick frying pan. Form 16 cakes from the prawn mix and cook in batches for 2 minutes each side until nicely brown, adding more oil as required. Remove to a plate lined with absorbent paper and keep warm.
Serve with extra sweet chilli sauce for dipping.
Serving Suggestions
Note
Ingredients
Method
In a saucepan, heat the oil and fry the curry paste over a medium heat for 2 minutes.
Add the pumpkin to the pan and continue to fry further for 3 minutes.
Pour the coconut milk over the pumpkin and bring to the boil.
Reduce heat and simmer for 20 minutes until pumpkin is soft.
Cool for a few minutes and blend or use a stick mixer to a smooth consistency.
Garnish with coriander and serve.
This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
Note
Ingredients
Method
Preheat oven to 200°C fan-forced or 220°C conventional. Spray a pizza tray with canola spray and set aside.
In a mortar and pestle, pound the garlic, olive oil and salt flakes until just broken down.
Stir in the parsley and prawns.
Spread pasta sauce over the pizza base. Lay out prawns. Drizzle over any remaining garlic oil. Slide onto a pizza tray.
Bake in the oven for 20 minutes or until the prawns are just cooked.
Serve with lemon wedges.
Serving Suggestions
Note
Ingredients
Garlic bread:
Mussels:
Method
Preheat the oven to 180°C or 160°C fan forced.
Slice the baguette into 3 cm slices but not all the way through to the other side, so the baguette stays joined together.
Mix the butter and garlic together and spread the mixture evenly on both sides of each bread slice. Wrap tightly in foil and bake for 30 minutes.
Meanwhile, combine the tomatoes, passata, horseradish cream, Worcestershire sauce, celery, garlic, lemon and chilli together in a bowl.
When the garlic bread is almost done, tip the mussels into a large saucepan with a tight fitting lid. Set the heat to medium/high and pour in the tomato mixture. Cover and cook for five minutes or until bubbling and all of the mussels have opened. Discard any that have not opened. Sprinkle with parsley and serve with the warm garlic bread.
Serving Suggestions
Note
Serves 4
Ingredients
Method
Step 1. Heat oil in a wok or large frypan. Slice white part of shallots, reserving green parts. Add shallots, garlic and ginger to wok and cook over gentle heat for 1 minute. Add carrots and cook for 2 minutes. Add zucchini and peas and cook for a further minute.
Step 2. Add chicken, sauces and sesame oil and cook for 2 minutes.
Step 3. Remove core from lettuce with a sharp knife. Gently pull apart lettuce leaves and trim with kitchen scissors. Chill until needed.
Step 4. Fill lettuce cups with chicken mixture. Top each cup with some coriander and finely sliced shallot greens.
Serving Suggestions
Note
4
Ingredients
Method
Heat oil in a frypan or wok over high heat. Brown mince, draining off any excess liquid.
Add vegetables, including ginger and garlic, and cook for 2-3 minutes. Add sugar and sauces and cook for a further 3-4 minutes until vegetables are tender and sauce has reduced and thickened. Set aside to cool slightly.
Carefully unroll rice noodle sheets and cut them into pieces approximately 9cm x 14cm. Spoon on some of the pork filling and roll to enclose.
Place a bamboo steamer over a saucepan of simmering water. Line it with baking paper. Carefully place filled rolls onto the paper. Cover with the lid and steam for 3-4 minutes until noodles are soft. To make sauce, combine all ingredients in a small bowl. Remove cooked rolls onto a plate and drizzle with the sauce.
Serving Suggestions
Note
Ingredients
Method
In a large, heavy-based frying pan, heat oil over high heat and saute onion, capsicum and celery until softened.
Add tomatoes, bay leaves, paprika, thyme, oregano, Worcestershire sauce and Tabasco.
Stir in rice, chicken stock and smoked chicken drumsticks. Reduce heat to medium and cook, stirring occasionally, for about 10 minutes.
Add prawns and chicken. Cook until meat is done (about 10 minutes more). Season to taste with salt, pepper and more Tabasco, if desired.
Serving Suggestions
Note
Ingredients
Method
Place noodles in a large heatproof bowl, cover with boiling water and leave to stand for 2 minutes, gently using a wooden spoon to separate strands.
Spray a nonstick wok or frying pan with oil and heat.
Cook tofu in 2 or 3 batches over high heat until browned; set aside.
Reheat wok, add garlic, ginger, onion and stirfry for 2 minutes or until soft.
Add remaining vegetables and stirfry for 3–5 minutes until tender but still crisp.
Add drained noodles, tofu and combined sauces to wok.
Stirfry for 2 minutes or until heated through.
Toss with sesame seeds and serve immediately.
Garnish with chervil, if desired.
Serving Suggestions
Note
Ingredients
Cucumber salad
Method
Toss prawns in sesame oil and garlic.
Cover and place in the fridge for 10-15 minutes.
Remove prawns from the fridge and thread onto skewers.
Arrange cucumber salad on plates.
Heat grill pan or barbecue grill to medium and add skewers. Cook for 2-3 minutes per side and squeeze over lemon juice. Serve with simple cucumber salad.
Serving Suggestions
Note
Ingredients
Method
Place stock in a saucepan and heat until simmering.
Heat oil in a large heavy based frypan at medium heat.
Cook salmon fillets, 3-5 minutes each side depending on thickness of salmon and your preferred level of doneness.
Remove from frypan to plate and chop into bite size pieces.
Reheat frypan, add onion and fry for two minutes, add garlic and cook for another two minutes.
Turn up the heat, add Arborio rice and stir constantly for two minutes until heated through.
Pour in wine, there will be a bit of a sizzle, cook until wine has almost evaporated.
Add a soup ladle (about half_ cup) of hot stock to the frypan, turn the heat down to a simmer and stir until stock absorbed, then add another ladle of stock.
Continue adding stock, stirring and allowing each ladleful to be absorbed before adding the next.
The risotto will take 15-20 minutes to cook.
As always with risotto, make sure you use a nice white wine and enjoy a glass while stirring!
When the rice is nearly soft, add scallops and prawns and cook for another 3 minutes until prawns are pink.
Stir in lemon zest, juice and herbs.
Serve immediately with lemon cheeks.
Serving Suggestions
Note
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