XO Supreme Lettuce Parcels Do you know what XO

Supreme Lettuce Parcel is?

Have you ever tried it? Do you know where

you can find it in London?

LettuceLettuce 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.

Let's cook!1. INGREDIENTS

- 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.INGREDIENTS

Marinade:

1 tbsp Lee Kum Kee Double Deluxe Soy Sauce (or Premium Light Soy Sauce)

Sauce Mix:

- 1 tbsp Lee Kum Kee Premium Oyster Sauce (or Panda Oyster Sauce)- 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

2. SaucesOyster 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.

Hoisin Sauce

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 other spices.

2. Sauces

Minced Garlic Lee Kum Kee's Minced Garlic is a useful substitute for fresh garlic in stir-frying, marinating, steaming and all kinds of cooking.

XO Sauce

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.

2. Sauces 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.

3. Techniques

1. MarinatinglMarinating technique is very important in cooking Chinese dishes. Marination is the process of soaking foods in a seasoned liquid before cooking.

2. Stir-FryinglStir-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

3. Deep-frying

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.

DISAVANTAGES: - 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-fighting foam.)- Spilled hot cooking oil can also cause severe burns.

4. WOK

• The wok may be used for stir frying, blanching, deep-frying and steaming foods.

• 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 cast iron.

USEFUL! VERSATILE!

ACTIVITY SHEETS

Now that you have learned all about XO Supreme Lettuce Parcels, let's complete the activity sheets:

• Activity Sheet 1 – My Cooking Diary• Activity Sheet 2 – Create a new “parcel”

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• Copyright © 2015 Ming-Ai (London) Institute All Rights Reserved.