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When Kum Sheung Lee forgot to turn
off the fire for his oyster soup, he was probably expecting a disaster. Little
did he know, this disaster would ultimately help him discover one of the most
popular flavors in the world. An outcome of sheer serendipity, the flavor and
aroma of his overcooked oysters inspired Lee to pioneer the production of
oyster flavored sauces and establishing Lee Kum Kee in1888. Since then, Lee Kum
Kee has been producing delicious, top-quality sauces and condiments to satisfy
the palates of its consumers. Lee Kum Kee uses the finest ingredients and
traditional sauce preparation techniques, making it a symbol of quality and
trust, and which in turn has earned it a reputation as the leader in authentic
Chinese Sauces.
We at Lee Kum Kee are pleased to introduce you to our very first newsletter.
We'll keep you abreast of new Lee Kum Kee products and will give you snapshots
of inspiring chefs and restaurants in the Asian Culinary scene. Email us at
USA_CUSTOMER_SVC@LKKUSA.COM with questions or comments.
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Table of Contents
a. Chef's Profile
b. Restaurant Highlight
c. All About Soy Sauce
d. Try Free Samples of LKK Soy Sauce
e. LKK Poll
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Ming Tsai, chef host and executive producer of Simply Ming,
shares his exciting culinary trip’s experience to the Lee Kum Kee Xinhui, China
factory and the Lee Kum Kee oyster fields. Find out what he has to say as he
tours the facilities and learns the time-honored process of making several of
Lee Kum Kee’s popular sauces.
Click here for the interview.
Try
Ming Tsai's Mushroom and Leek Spring Rolls with Mint Dipping Sauce and
Traditional Fried Rice
Try More Recipes
from LKK
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Lee Kum Kee, a manufacturer of authentic Chinese sauces and
condiments, welcomed Ming Tsai, chef host and executive producer of Simply Ming,
and his crew into the Lee Kum Kee Xinhui, China factory to learn how several of
Lee Kum Kee's popular sauces are made. While there, Chef Tsai toured the
facilities and learned the time-honored process of making soy sauce, hoisin
sauce and oyster sauce. The founder of Lee Kum Kee developed oyster sauce
purely by chance, and now this fragrant sauce is a great influence in the
Chinese culinary culture. Tsai also paid a visit to the Lee Kum Kee oyster
fields to see the harvesting of the oysters first-hand.
Watch
Ming Tsai’s video
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96 Bowery,New York, NY 10013
(212) 966-7162
www.almondflowerbistro.com
Amazed at Daniel’s Foie Gras Burger and The Waverly Inn’s Black Truffle Mac n’
Cheese? Now, you can experience such sophisticated dishes for affordable prices
at Chinatown! With its exposed-brick walls and a crimson-lit blond-wood bar,
Almond Flower Bistro gives you the aura of an exotic ambience in addition to
its delectable cuisine.
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Chef Chris Cheung of
Almond Flower Bistro has already won rave reviews for his Roast
Pork Bun, Char Siew Bao. Cheung dazzles his clientele with his strikingly
delicious New American Cuisine.
Click here for Chris Cheung's interview
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Ingredients
5 pieces little neck clams, shucked, and keep on the ½ shell
1 tablespoon pre crisped bacon, minced
2 tablespoons Lee Kum Kee Chili Garlic Aioli
½ tablespoon chopped cilantro
1 tablespoon Japanese panko bread crumbs
¼ cup alfalfa sprouts for garnish
Lemon cut into wedges |
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Cook’s Illustrated published their findings of a blind taste test
of 12 different soy sauces in their Jan/Feb 2007 issue. Lee Kum Kee soy sauce
was found to have a more robust flavor, which was upheld during the boiling and
reduction of the teriyaki sauce. Dr. Joseph Frank, professor
of food microbiology at the University of Georgia at Athens explained LKK soy
sauce, in its brewing process, is higher in the nonvolatile flavor components,
called the Millard components, and LKK was the only soy sauce they tasted that
had significant sugar content.
Read More
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With food trends becoming more and more global everyday, soy sauce
has become the one essential condiment that is as universal as salt and pepper.
Many chefs believe that soy sauce is actually a great substitute for salt, as
it provides depth of flavor in some dishes.
Read More
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Oyster sauce is now more commonly used both in commercial and home
kitchens. Have you used oyster sauce while cooking?
Click
here to vote
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