I had the privileged of witnessing the third leg of the Lee Kum Kee Weekend Cooking Festival which happened last September 11, 2011 at Festival Mall in Muntinlupa City. It was actually a 2-day event, September 10 (Saturday) was the first day of the event.
Lee Kum Kee, the leader in Authentic Chinese sauces is celebrating its 123 years of giving superior quality products to every home all over the world. Who is not familiar with the Lee Kum Kee oyster sauce? sesame oil? premium soy sauce? among other many choices.
The second day of the cooking extravaganza was spearheaded by renowned Chef Him Uy de Baron, a graduate of Le Cordon Bleu in Sydney, Australia and considered to be one of the top chefs in the Philippines today. He shared three sumptuous dishes.
First is the Beef Bulgogi "Taco" with Chili Garlic - a grilled steak on top of the romaine lettuce especially prepared with Lee Kum Kee sesame oil, chili garlic sauce and the premium soy sauce
|Beef Bulgogi "Taco" with Chili Garlic|
Second dish: Mushroom, Chive and Cheese Dumpling - served with the Lee Kum Kee Seasoned Soy Sauce is a dumpling made out of oyster mushrooms, shitake mushrooms, "kesong puti" with shaoxing wine and the Lee Kum Kee Chui Chow Chili Oil, Premium Soy Sauce and Oyster Sauce.
|Mushroom, Chive and Cheese Dumpling (audience sample)|
The last dish is the Grilled Hoisin Pork Chops with Grilled Peach Salsa - a special cut pork marinated with Lee Kum Kee Hoisin Sauce and Lee Kum Kee Sesame Oil, topped with freshly prepared salsa with peaches, different spices and of course various Lee Kum Kee sauces.
Lucky audiences were also given the opportunity to shared the kitchen and the stage with the master. Learning from him on first hand the basics of cooking these easy to prepare recipes.
After each dish preparation, there was a Q&A portion wherein winners were able to take home some bag of goodies from Lee Kum Kee.
Along with the cooking festival are set-up booths for the attendees to better appreciate Lee Kum Kee as a company and its brand heritage. The history wall showcased where and how the company began; the tasting section provided experience of the exquisite flavors of Lee Kum Kee. There was also a photo op booth where fans can have a lovely photo souvenir.
Thank you Lee Kum Kee and Chef Him Uy De Baron for this wonderful experience.
The next leg of this activity will be at the Market! Market on September 25 and 25, 2011. Come and be part of this great weekend cooking festivals and experience the magic and the taste of Lee Kum Kee.