Recipefiesta

If you’re an egg lover, you’ll be delighted by today’s recipe. Shakshuka: Some say it is the ultimate breakfast or brunch dish! It is a staple dish overseas, traditionally served up in a cast iron pan with bread to mop up the sauce.

Shakshuka is a dish of eggs bathed in tomatoes, paprika, onions and it is often spiced with cumin. A medley of delightful flavours worth craving for as a meal or appetiser!

Did you know? – The mix of herbs and spices, topped with an egg, is reputedly a fine hangover cure. Plus, it is super healthy and will leave you satisfied but not weighed down.

Happy TGIF fellow homecooks! If you love dimsum and pork ribs, this is the perfect dish for weekend brunch! This dish is usually chopped into very small bite sizes BUT for greater satisfaction we cut them into larger chunks hehe The key to making this dish great is to sauté the ribs first with the other ingredients to release the aromatics!

The perfect steamed pork ribs with black beans in our opinion, has a light appearance with plenty of flavor and a hint of black bean present.

Try recreating this dish at the comfort of your own home especially when you are not fond of crowded places to get your dim sum fix

In most cultures, home-cooked meals are an expression of love. 3 Dish 1 Soup – 三菜一汤 is exactly that, as well as a well-balanced and nutritious meal. Enjoying a meal, spending time talking and eating together are the small things in life that we often neglect.

A huge thank you to all our fans for supporting this series and trying out our recipes! We hope you enjoyed them as much as we did making them. Stay tuned as we share more easy and delicious meals that you can cook at home~

Until then, Stay Cookin~

#simple #singapore #videorecipes #homecook #tasty #3dish1soup #meatmensgxleekumkee #meatmensg #meatmen #delicious

Lemon Chicken – 柠檬鸡

Ingredients:

1 packet of Lee Kum Kee Sauce For Lemon Chicken

670g boneless chicken thigh (cut into bite sizes)

8g of lemon skin (thinly sliced)

1 tsp rice syrup

Salt & pepper to taste

1 tsp garlic powder 

1 tbsp rice wine

1 tbsp lemon juice

1 egg white

1 tbsp cornstarch

5 tbsp potato starch

1½ tbsp cornstarch

1 tsp baking soda

½ tsp salt

1 tbsp cooking oil

½ tsp white sesame seed (Garnishing)

Steps:

1. Marinate chicken pieces with salt, pepper, rice wine and cornstarch. Mix well and coat well with egg. Set aside for 15 minutes.
2. Coat each chicken piece with flour mixture. Dust the excess flour out and set aside.
3. Shallow fry chicken till light golden brown. Drain dry.
4. 2nd fry the chicken pieces at high heat till golden brown. Drain dry and set aside.
5. With little oil in the pan, add a packet of Lee Kum Kee Sauce For Lemon Chicken, Add in lemon slices and rice syrup. Bring it to low boil. Toss in the fried chicken pieces and give a quick stir.
6. Dish up and sprinkle white sesame seeds on top.

Minced Meat Tofu with Chilli Bean Sauce –  豆瓣酱碎肉豆腐

Ingredients:

300g Silken Tofu

200g minced pork

1 tbsp minced garlic

1 tsp Lee Kum Kee Premium Oyster Sauce

1 tsp Lee Kum Kee Superior Light Soy Sauce

1 tsp sugar

½ tsp cornstarch

½ tsp Lee Kum Kee Pure Sesame Oil

1 tbsp Cooking oil

1 tbsp Lee Kum Kee Chilli Bean Sauce

½ tsp sugar

1 tbsp rice wine

1 tbsp scallion (chopped, for garnishing)

Steps:

1. Marinate minced meat with oyster sauce, light soy sauce, sugar, cornstarch & sesame oil for 10 minutes.
2. Slice tofu and put them in a steamer. Steam tofu for 5 minutes. Drain away excess water in the dish and set aside.
3. In a wok, stir fry garlic till fragrant. Add in minced meat and stir fry till well cooked. Mix in Lee Kum Kee Chilli Bean Sauce, dark soy sauce, sugar and rice wine. Stir fry till well mixed.
4. Quickly pour over the steam tofu. Garnish with scallions.

Fish Soup with Tofu & Tomatoes – 番茄鱼片豆腐汤

Ingredients:

450g fish slices (fish or your own preference)

½ tsp salt

½ tsp of sugar

1 tsp cornflour

½ tsp Lee Kum Kee Pure Sesame Oil

1.5 litres water

1 packet Lee Kum Kee Soup Base for Seafood Hotpot

6 slices of ginger

180g of tomato (cut into wedges)

250g of silken tofu (cut into cubes)

100g bitter gourd (thinly sliced)

130g lettuce

50ml evaporated milk

2 tsp of fish sauce

2 tbsp Shaoxing wine

Steps:

1. Wash fish slices, drain dry and marinate them in salt, sugar, cornflour and sesame oil for 20 minutes.
2. Soak the bitter gourd with salted water for 10 minutes to remove bitterness. Wash, drain and set aside.
3. Sliced shallots and fry them in oil till golden brown and crispy, set aside.
4. Prepare 1.5 litres of boiling water to 1 packet of Lee Kum Kee Soup Base for Seafood Hotpot.
5. Toss in sliced ginger.
6. Slide in the bitter gourd and silken tofu, followed by fish slices, tomatoes.
7. Season with fish sauce and pour in the evaporated milk and finish it off with Shaoxing wine.
8. Garnish with cabbage and fried shallots.

Stir Fried Nai Bai with Crispy Shallots – 炸葱炒奶白

Ingredients:

360g nai bai 

2 tbsp of minced garlic

2 tbsp of Lee Kum Kee Panda Brand Oyster Sauce

2 tbsp Shaoxing wine

500ml water

Salt to taste

2 tbsp cooking oil

Steps:

1. Prepare boiling water, pour in a little oil and salt. Give the greens a quick blanch, drain dry and set aside.
2. Add in cooking oil, pour in oyster sauce & Shaoxing wine. Mix well till it boils. Add in the greens and give it a quick stir. Mix well.
3. Dish up and sprinkle with crispy shallots.

Perfectly fried, golden brown with refreshing ginger chips. In this recipe, we used Kampong Chicken, which is less fatty and tougher. Marinated with Premium Oyster Sauce, this chicken dish is super juicy and moist in the middle while having the crispy texture on the outside! This is how we did it, DOUBLE FRY~ Frying at low heat to cook the meat through and refrying it at high heat to create the crispy exterior This is definitely a perfect dish for sharing with friends & family, something you do not want to miss trying!

Until then, Stay Cookin~!

Originating from the capital of Malaysia, Chilli Ban Mee is one of the most popular and must-try dishes in Kuala Lumpur! However, in Singapore we usually call this dish as Chilli Ban Mee, in fact, it is actually the same dish as Pan Mee in Malaysia. In chinese, Pan Mee is 板面 – ban mian = Ban Mee! VIOLAA~  In this version of our recipe, the ban mee is served with crispy anchovies, savoury minced pork, a poached egg and the SUPER BOMB homemade fried chilli paste! 

The fried chilli paste is an integral part of this dish but, with flavours like this you can eat it with anything you like! 

Until then, Stay Cookin~!

Hey fellow home cooks, this Stir Fried Pork with Fermented Veg is another simple recipe that everyone can do without much preparation required. In this recipe, we marinated our pork loin with Panda brand Oyster Sauce! Perfect combination of taste that will leave you wanting more!

It is an extremely useful recipe for people who still want to enjoy delicious and super tasty home cooked food despite busy schedules  

Try this recipe out and let us know in the comments below if you loved it! 

Until then, Stay Cookin~!

Haiyaa~ We are back with another classic home cooked dish, Egg Fried Rice. Easy to make yet delicious, seasoned with Uncle Roger’s favourite, MSG! MSG is no doubt the KING of seasoning used all over the world. Do remember that it is very important that you use overnight rice to make fried rice so that it will not turn mushy as the rice grain firms up.

AND NO, WE DID NOT USE COLANDER TO DRAIN THE RICE *winkwink to Uncle Roger*

#meatmensg #recipevideos #simple #friedrice #UncleRoger #Haiyaa #eggs #singapore

A simple recipe of everyone’s favourite Hokkien Mee – there is little chance you have not tried a variant of this drool-worthy dish.

We used yellow noodles and bee hoon (rice vermicelli) for that slurpiness. This dish is awesomely paired with Pokka Sencha Japanese Tea for that perfect pairing with the broth used. There’s a lot of prawns, squid, and pork so get ready for a good feasting!

P.S. No sugar also means zero calories, which means it’s better for your health after having a full meal.

Eggs play a critical role in the creation of delicious cakes and pastries – the fresher the egg, the better the flavour.

Using fresh local farmed eggs, we have whipped up a Pandan Swiss Roll that is both fluffy and moist, and sure to be a hit with your friends and family!

To get your hands on fresh locally farmed eggs for your baking needs, look out for the “SG Fresh Produce” logo at supermarkets and online. Here’s to supporting our local farmers!

For more info on local produce, visit www.sfa.gov.sg/fromsgtosg

The Meatmen’s Hakka Ngoh Hiang is a double fried delicious goodness filled with shrimps, fish and pork. The meaty taste from the minced meat is heightened by the sweetness of the shrimps. The diced water chestnuts gives it an additional crunch. You can make a big batch to freeze. Just take it out to thaw and fry when you need it. You can use an air fryer too, just brush with a little oil and set it at 180C and airfry till golden brown!

Traditional claypot, crusted rice, lap cheong, salted fish, and generous servings of chicken? YES PLEASE!

This recipe of 砂煲饭makes an awesome one pot meal for the whole family. We created this recipe to go with the flavours of Pokka’s easy to drink Houjicha! The charred claypot taste (best parts of this dish as usual) and salted fish is perfectly matched with the houjicha’s roasted intensity. No sugar also means zero calories, which means it’s better for your health!

Pork Trotter Beehoon – 猪脚米粉, is a classic grandparent’s house dish in Singapore and Malaysia. Every household has their own unique recipe but the essence of this dish stems from the canned pork trotters. As much as we advocate fresh ingredients, the flavours from the canned pork trotters is really a guilty pleasure!

Crispy Chicken Karaage is super easy to make and the perfect dish when you have a get-together at home! The secret to getting this dish golden brown and super crispy is in the double frying technique. Crispy on the outside and juicy on the inside. Mmmm~

Pair this dish with cherry tomatoes and shredded Japanese cabbage to cleanse the palate.
Definitely something you do not want to miss!

Widely known as Hokkaido milk bread, these Japanese soft milk buns are known to have a fluffy melt in your mouth milky texture – awesome right?

We did this recipe using NutriSoy Fresh Soya Milk with Real Oats and Quinoa, to give the milk buns an additional layer to flavor. In comparison to a regular bread roll, these buns will be a creamy treat to share with your loved ones!

Looking for recipes that will cover all aspects of your family’s meal? Look no further! Pork rib stew, Watercress chicken soup, and much more, our 3 Dish and 1 Soup series (三菜一汤) series aims to surprise with a tantalizing combo!

Give it a try and share your passion for cooking with your loved ones.

Fu Chok Pork Ribs Stew – 腐竹排骨炖

Ingredients:
2 tbsp cooking oil
1 yellow onion (sliced)
2 slices of ginger (sliced finely)
2 tbsp Lee Kum Kee Minced Garlic
600g soft bone pork ribs
60ml Shaoxing wine
4 tbsp Lee Kum Kee Chu Hou Paste
½ tbsp Lee Kum Kee Premium Light Soy Sauce
½ tbsp Lee Kum Kee Pure Sesame Oil
1 tbsp Lee Kum Kee Premium Oyster Sauce
A dash of white pepper
2 cloves
1 star anise
6 pieces of dried mushrooms (pre-soak with 3 cups of water)
5 stalks of Scallions (cut and separate out the white and green portion respectively)
50g of fu chok a.k.a. dried bean curd sheet

Steps:

1. Soak the fu chok in water for 10 mins, squeeze out excess water, drain and set aside.
2. In the heavy pot, with a generous amount of oil, sauté the onions until translucent, adding minced garlic and ginger till fragrant.
3. Add pork ribs and sauté till all sides are brown. Add in Shaoxing wine/ rice wine, chu hou sauce, soya sauce, oyster sauce, sesame oil and pepper. Add in star anise and cloves. Give it a give mix.
4. Add in mushrooms and water (3 cups combination of mushrooms water) and bring to boil. Lower the heat to a simmer and cover pot. Let it simmer over low heat for 35mins. Stir occasionally to prevent burn on the bottom of the pot.
5. Toss in the fu chok and white portions of the scallions. Mix well and make sure that the ingredients are generously covered with the braising sauce. Cover pot and cook further for another 10 mins over low heat. Stirring it occasionally.
6. Remove the cover. Turn up the heat and bring it to a slow boil to reduce the sauce to a thicker consistency. Toss in the green portions of the scallions and give it a good mix.

Watercress Chicken Soup –  西洋菜鸡汤

Ingredients:
1 packet of Lee Kum Kee Soup Base for Chicken Hot Pot
400g chicken leg
1 carrot (cut into wedges)
2 pcs honey dates
8 pcs of red dates
5 dried oysters
1 tbsp of north & south almonds
200g watercress
1.5 litres of water

Steps:

1. Wash, drain and pat dry chicken thigh, transfer to the stock pot.
2. Combine all other ingredients except for the watercress into the pot.
3. Bring to boil, cover and simmer for 30 minutes.
4. Toss in the watercress and simmer for another 15mins.
5. Serve hot.

Stir Fried Mixed Veg with Hoisin Sauce – 海鲜酱炒菜

Ingredients:
2 tbsp cooking oil
1 tbsp Lee Kum Kee Minced Garlic
100g baby corn (cut into halves)
1 carrot (sliced)
4 dried mushrooms (pre-soaked & sliced, reserve the mushrooms water for later use)
8 pcs of water chestnuts (remove skin)
150g sweet beans
2 tbsp Lee Kum Kee Hoisin Sauce
Salt to taste
2 tbsp Shaoxing wine

Steps:

1. Sauté garlic till fragrant. Add in all ingredients and sauté. Mix well.
2. Pour in mushrooms water and continue to stir fry and simmer over low heat.
3. Add in hoisin sauce and salt to taste. 
4. Drizzle in Shaoxing wine.
5. Dish up and serve hot!

Hong Kong Style Steam Fish – 港式蒸鱼

Ingredients:
1 whole fish of your choice (approx. 500g) (grouper/sea bass/red snapper/soon hock/white pomfret/ threadfin)
4 stalks of scallions
20g ginger (sliced thinly)
2 tbsp of Shaoxing wine/ rice wine
2 tbsp Cooking oil
2 tbsp of garlic (minced)

Sauce:
2 tbsp Lee Kum Kee Seasoned Soy Sauce For Seafood
1½ tsp sugar

Steps:

1. Clean, wash and pat dry fish, set aside
2. Prepare the steamer with water for steaming the fish.
3. On a steaming plate, lay some slices of ginger and scallions on the plate, lay fish on top. Tuck some more ginger slices and scallions in the stomach of the fish. Drizzle the rice wine on the fish.
4. Once the steamer is ready, transfer the plate to the steamer and steam the fish for approx. 9 to 10 mins (depending on the size of your fish.) 
5. Carefully drain the fishy water out from the plate. Remove all ginger slices and scallions from the fish.
6. In a small sauce pot, with some oil, sauté minced garlic till slightly brown and fragrant, drizzle the hot oil over the fish immediately.
7. In the same sauce pot, combine Lee Kum Kee Seasoned Soy Sauce For Seafood and sugar, mix well and bring it to a boil. Drizzle immediately over the fish.
8. Garnish with scallions and chilli strands.

Working from home? Looking for something new to eat? We have the perfect dish for you! <�日式牛肉饭> , Gyūdon, can be made under 30minutes. Simple and easy steps to replicate yet wholesome in flavour. Sweet, savoury and super yummy! Add a soft boiled egg to create a richful experience

We are starting a new series of quick and yummy WFH dishes that you can replicate in under 30mins! You don’t have to starve through your online meetings no more!

#themeatmensg #simple #delicious #WFH #Under30mins

P.S. Say, if you like our recipe videos, don’t forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!

The long wait for local Instant Pot fans is finally over, it has landed on Singapore’s shores!

For those who haven’t tried it yet, Instant Pot is one pot that can do all this: Slow cooking, pressure cooking, sauté, browning, soups, and more. We jumped on the bandwagon and tried making a recipe using this hugely raved product, by making a beef rendang dish. As you can see in the video, it’s really easy to make it all happen in one pot!

We’d say an Instant Pot can be really helpful in simplifying cooking at home, especially for families with busy lifestyles. We reduced our Rendang cook time from 4-hour slow cooking to 45 mins of pressure cooking. It makes a great addition to any home kitchen!

Instant Pot is giving away free accessories with every online pre-order from now until 15 September, so for our interested viewers, don’t miss out!

Click here to pre-order : http://bit.ly/IPSGMeatMenFB

This classic dish features chicken breasts stuffed with thin slices of ham and cheese that are then coated in breadcrumbs and pan-fried. Simple and easy to make for people who need a quick fix!
For the alcohol lovers out there, adding in Brandy gives a sweet and oaky flavor to the dish, alcohol also helps to break down the protein in the chicken, tenderising it. This is a perfect dish to wind down to after a long day at work.

Let us know down in the comments below how you would love your Chicken Cordon Bleu to be done!

#themeatmensg #simple #delicious

P.S. Say, if you like our recipe videos, don’t forget to follow our page and share them with your friends. We have many new videos coming up, so stay tuned!

Here’s an interesting recipe – something that hails from the Philippines! For those wondering, Chicken Adobo is a Filipino stew cooked using the ‘inadobo’ style. Inadobo cooking normally entails cooking with vinegar, soy sauce, and garlic.

It is said that every household have their own “secret recipe” and this is the Meatmen’s take on Chicken Adobo.

Stewed to perfection, this dish goes great with a  bowl of steaming rice (or two!) Add pan-fried potato, quail eggs and spring onions based on your preferences!

To all our fans out there that share the love of Phillipino cuisine, do try it out and let us know in the comments below.

#FromMeToYou is a community video project by @adobevideo connecting people across Asia Pacific through our personal cultural experiences.

It all started with #siobak, lots and lots of crispy, juicy meat…!! We were just a couple of guys who loved meats, booze, and our weekly get-togethers. Our favourite hawker centre and sio bak was bliss – until one day we thought to ourselves “Why not we try to make the sio bak ourselves?” That changed everything. And ever since then we’ve created over 500 recipe videos to make cooking easily accessible from the comfort of home.

We’re sharing this to encourage you guys to share your experiences using the #FromMeToYou. You stand a chance to win cash and additional prizes!

Click here to see more inspiring videos and competition information : www.adobe.com/go/frommetoyou

Sio Bak Recipe Below