XO Supreme Lettuce Parcels
Do you know what XO
Have you ever tried it?
Do you know where
you can find it in
Lettuce is available in a vast number of varieties, and is either crisp or floppy, growing from a
central stalk to form a spherical or lozenge-like head. Most of them have green leaves, some
with red tinges, and they all have a delicate, clean flavour. Lettuce is mainly eaten raw in salads,
though you can also add them to soups or braise them as a side dish. Crisp leaves work well
with robustly flavoured dressings, while the floppier types need to be partnered with something
more subtle. Some crisp types include iceberg, romaine and cos etc. The most common floppy
lettuces in the UK are round, butter head and little gem.
- 160 g minced pork (or chicken)
- 1 large stalk of celery, finely chopped
- ½ red pepper, finely diced
- 30 g shiitake mushroom, soaked and finely diced
- 30 g rice vermicelli
- 8 leaves of Iceberg lettuce
- ½ tsp Lee Kum Kee Minced Garlic
- 1 stalk of spring onion, finely diced
- 1 tbsp vegetable oil
- Deep fat fryer with cooking oil
1 tbsp Lee Kum Kee Double Deluxe Soy Sauce (or Premium Light
- 1 tbsp Lee Kum Kee Premium Oyster Sauce (or Panda Oyster
- 1 tsp Lee Kum Kee Premium Dark Soy Sauce
- 1 tsp Lee Kum Kee Hoisin Sauce
- 1/4 tsp sugar
- 2 tbsp Lee Kum Kee XO Sauce
Oyster sauce is made with oyster extracts from oysters. Lee Kum Kee
Premium Oyster Sauce originated since 1888 made with oyster
extracts from the finest oysters.
Lee Kum Kee’s Hoisin Sauce is typically used as a glaze for meat or
as a dipping sauce. The word Hoisin is a romanisation of the Chinese
word for seafood 海鮮 (pinyin hoi seen), although it does not contain
seafood and tends to be made from soybean paste, garlic, chillies and
Lee Kum Kee's Minced Garlic is a useful substitute for fresh garlic in
stir-frying, marinating, steaming and all kinds of cooking.
Lee Kum Kee’s XO Sauce is an all-purpose condiment made from
dried scallops, dried shrimp, red chilli peppers and spices. This spicy
seafood dish originated from Hong Kong and is common amongst
dishes from the Guangdong Province. XO comes from extra-old
cognac, a popular Western liquor in Hong Kong and associated with
high quality and luxury.
Double Deluxe Soy Sauce
Lee Kum Kee’s Double Deluxe Soy Sauce is made a fermentation that
combines a Koji Starter, soybean and flour, and double fermenting with
naturally brewed soy sauce. This double fermentation, known as
'Shuang Yu' or 'Shuang Qu' in Chinese is an old method of brewing soy
sauce which originated in South China.
Dark Soy Sauce
Lee Kum Kee’s premium dark soy sauce is made from selected
soybeans. It is naturally brewed according to traditional methods. The
flavour and colour of dark soy sauce will enhance the taste and
appearance of any dish.
lMarinating technique is very important in cooking Chinese dishes. Marination is the
process of soaking foods in a seasoned liquid before cooking.
lStir-frying is a technique that when properly executed, foods can be cooked in
minutes in very little oil so they retain their natural flavours and textures. Stir frying is
a popular Chinese cooking technique for preparing food in a wok: chao炒
Deep frying is a cooking method in which food is submerged in hot oil. This is
normally performed with a deep fryer or chip pan; industrially, a pressure fryer or
vacuum fryer may be used. It is classified as a dry cooking method because no water
is used. Due to the high temperature involved and the high heat conduction of oil, it
cooks food extremely quickly; also, if performed properly, deep-frying does not
make food excessively greasy.
- Health concerns due to the huge amount of oil used.
- Large amounts of waste oil, which must be properly disposed of.
- Cooking oil is flammable, and fires may be caused by it igniting at too high a
temperature (NEVER EVER try to extinguish an oil fire with water, use ONLY non-
water fire extinguishers, by smothering, dry powder [e.g., baking soda, salt] or fire-
- Spilled hot cooking oil can also cause severe burns.
• The wok may be used for stir frying, blanching, deep-frying and steaming
• A wok is a versatile round-bottomed cooking vessel originating in China.
• It is used especially in East and South-East Asia.
• The most common materials used in making woks today are carbon steel and