Lee Kum Kee’s New XO Seafood sauce

IMG_8105 Being a Cantonese, I am naturally quite a huge fan of XO sauce. Though slightly pricier than other sauces, each mouthful of that dried scallops, dried shrimps with chilli and fragrant spices is the reason why I find them a must have for my kitchen.

So happy that Lee Kum Kee has launched in Singapore, (outside Hong Kong) as the current only overseas market that offers their XO Seafood Sauce product.

And this Chinese New Year, Lee Kum Kee is inviting their customers to relish the unforgettable taste of reunion, revisit the erstwhile memories with your loved ones by whipping up a feast using their authentic Chinese sauces such as the Premium Brand Oyster Sauce, Premium Light Soya Sauce, XO Seafood Sauce and MOS Honey Chicken & Cod Fillet sauces.

I was presented with their media kit with all these authentic Chinese sauces (you all know how hard it is to get mother’s approval for food – she approves!)  and together with my mum, we whipped up a homely festive dinner.

Hope that this cute Monkey meal will inspire you to cook up a feast of Chinese home cooked reunion meal this Lunar New Year. Remember it does not have to be complicated to be delicious, check out my recipes below and you will see!

Plus, you also stand a chance to win great weekly prizes/cash angpow via Lee Kum Kee’s CNY campaign too. Relish the unforgettable taste of reunion with Lee Kum Kee

Simply snap a photo of your  reunion meal with Lee Kum Kee product and upload via Instagram/website. For more information, please visit: http://lkksauce.com/reunion/.
And as promised here are the recipes:
Monkey Year HotPot Oden
Ingredients (serves 2)
  • 2 tsp Lee Kum Kee Premium Light Soya Sauce
  • 500ml Dashi stock
  • 2 tsp Mirin
  • 1 tsp Sake
  • 1 tsp raw cane sugar


  1. To make dashi stock. You can boil kombu seaweed and bonito flakes in water like I did, strain for that golden stock. Or get instant dashi stock/powder granules to use.
  2. In a pot, add in the dashi stock and bring to boil. Then add in LKK Premium Light Soya Sauce, mirin, sake and cane sugar. Mix well and boil until all sugar is melted. Then add in your favourite oden ingredients and simmer before serving. Note that if you have daikon (white radish), you should add the radish in to cook first so that it is nice and soften before adding the other ingredients like the fish cakes and konnyaku jelly.
  3. The monkey character is made from round fish cake, slices of the bamboo fish cake (for ears) and cheese with seaweed for the face.
IMG_8102Stir Fry French Beans
Ingredients (serves 2)
  • 1 tbsp Lee Kum Kee Premium Brand Oyster Sauce
  • 1 tsp Lee Kum Kee Premium Light Soya Sauce
  • 1/2 pack of french beans (washed and cut diagonally lengthwise)
  • 1 cup of mushrooms
  • 1 fish cake (I used the ones leftover from making the monkey in oden recipe above)
  • minced garlic
  • vegetable oil for frying
  1. In a pan, heat up some oil and add in the minced garlic. Fry till garlic starts to brown and the aroma is released, add in the mushrooms and stir fry for about half a minute. Then add in the french beans/fishcake. *if its too dry, you can add in about 1 tbsp water.
  2. Add in 1 tbsp of Lee Kum Kee Premium Brand Oyster Sauce, and 1 tsp soy sauce stir fry for about a min until the french beans are cooked.
IMG_8101Baked Salmon Fillet
  • (as desired) Lee Kum Kee Seafood XO Sauce [New Product]
  • 0.5 packet Lee Kum Kee Fried Cod Fish Sauce
  • 2 salmon fillets
  • chinese parsley
  1. Clean and remove bones (if any) from salmon fillet. Preheat oven to 180C.
  2. Place them in the middle of the parchment paper.
  3. Bring the sides the parchment paper up to form a baking paper packet. Pour in half packet of Lee Kum Kee Fried Cod Fish Sauce, then wrap the parchment paper packet up.
  4. Bake for 15 mins or until the fish is cooked but the insides are still a little pink.
  5. *be careful when you open the parchment paper packet as the steam will rise and it could be hot.
  6. Serve with amazing Seafood XO sauce and parsley as desired.
This post is brought to you by Lee Kum Kee. http://lkksauce.com/

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