Lee Kum Kee Newsletter

Lee Kum Kee Newsletter
Issue 2
February 2012


PRODUCT HIGHLIGHT

 

Less Sodium Soy Sauce: High in Flavor – Lower in Sodium  

Lee Kum Kee Less Sodium Soy Sauce is naturally brewed according to traditional methods.  It’s made from premium soybeans and wheat flour and contains 40 percent less sodium than our regular Premium Soy Sauce. It may be lower in sodium, but it still provides a rich soy flavor and aroma.

Lee Kum Kee Soy Sauce plant, Xinhui, China

GREAT FOR:

ü  Dips

ü  Stir-Fries

ü  Marinades

Available in 3 sizes:
5 gal pail
½ gal jug
5.1 oz table top
¼ oz packets

CULINARY INSPIRATION (Guest Chef)
Guest Chef: Robert Danhi – Author, Educator, Consultant at Chef Danhi & Co.
www.chefdanhi.com  

The very first time I tried Lee Kum Kee’s Less Sodium Soy Sauce, I was amazed how much flavor it has while having 40% less sodium. I immediately discovered that you can actually taste more of the flavor nuances of the naturally fermented soy sauce than soy sauces with nearly double the salt.  I now prefer the Less Sodium Soy Sauce and have switched to using it as the primary soy sauce in my test kitchen. In addition, since consumers are demanding less sodium in their food, I now rely on Less Sodium Soy Sauce for my consulting and writing and not only for use Asian recipes. I have found that I can reduce the sodium content of a tomato based sauce by about 20% with the addition of this ancient elixir.  There is no discernable “soy taste,” just more flavor! 

This is not the first time I used soy sauce in non-Asian recipes, I have always relied on soy sauce for bolstering flavor in my barbeque sauces and seasoning my hamburgers (along with oyster sauce). Last Thanksgiving, my gravy was lacking a bit of balance, so I added a splash of soy sauce and it was perfect! The soy sauce added a savory flavor note and rounded the overall flavor profile for this all-American classic. It is also great for brining the turkey.

The realization that I did not need as much sodium in my food and beverages has influenced the way I cook, personally and professionally. Yes, beverages! One of my favorite drinks is a spicy Bloody Mary, made from soy sauce. Since the tomato juice is already so high in sodium, Lee Kum Kee’s Less Sodium Soy Sauce enriches the beverage without as much salt.

Great food is not just a combination of ingredients, the technique is also critical to the final outcome; hence my reliance on soy sauce as a functional ingredient in my cooking. It can be as simple as brushing chicken with soy sauce before roasting or adding some soy to your favorite grill marinade. 

One technique I witnessed years ago in a cooking competition has now become part of my culinary arsenal. When stir-frying, heat the wok and then splash a bit of soy sauce on the hot wok. The sauce immediately evaporates and leaves a flavorful residue that is incorporated into the stir-fry as you add oil and continue to cook the meat, seafood and veggies. I also often add some soy sauce to the finishing sauce, as that first splash yields a deep roasted soy flavor that is quite unique.

Relying on umami-rich ingredients from the beginning enables me to create more flavorful food. Lee Kum Kee’s Less Sodium Soy Sauce is always on hand to help me reach my full potential in the kitchen.

Chef Danhi’s Recipe

Often mistaken for a casual affair since it is so quick and easy to prepare, this stir-fry is really an elegant salad. Tender cubes of oyster sauce and garlic marinated beef gain smoky essences in a fiery hot sauté pan. Then, they are paired with spiritedly dressed salad and sharp pickled onions. It feels like a “night on the town” in a single dish.

The French introduced the method of sautéing, or “shaking the beef,” to Vietnam. The Chinese brought oyster flavored sauce and soy sauce. The Vietnamese practice of building layers of flavor by juxtaposing a hot, savory meat with a cool salad makes it their own. Although not traditional, I really like this prepared with pork, chicken, or even fish like salmon. They all hold up well to the intense sauce.

Soy Glazed “Shaking Beef” Salad with Pickled Onions & Peppers

Ingredients

Beef :    1 lb. (454 g.) Beef filet mignon, strip loin or other tender cut, 3/4-inch (2 cm.) cubes
2 tsp. LEE KUM KEE Premium Oyster Flavored Sauce
2 tsp. Fish sauce
2 tsp. LEE KUM KEE Less Sodium Soy Sauce
1 tsp. Black pepper, coarsely ground
8 cloves Garlic, roughly chopped

Onions : 1/2 cup Sliced red onions, 1/8 inch (0.3 cm.) thick, about 11/2 to 2-inch (3.8 to 5 cm.) pieces 
                        
2 Tbsp. Distilled white vinegar 
                        
2 Tbsp. Water
                        
1/2 tsp. Granulated sugar
                        
pinch Kosher salt

Salad :   2 bunches Watercress, picked into sprigs or 1/2 head green leaf lettuce. Torn into bite size pieces.
1 tsp. LEE KUM KEE Less Sodium Soy Sauce
1 tsp. Dark brown sugar
2 tsp. LEE KUM KEE Sriracha Chili Sauce

Cook :   2 Tbsp. Vegetable oil

Preparation

1. Marinate the Beef: Toss beef with oyster flavored sauce, fish sauce, soy sauce, black pepper and garlic. Marinate for a minimum of 30 minutes.

2. Pickle the Onions: In a small bowl, combine the onions, vinegar, water, sugar and salt. Toss to dissolve the sugar and salt; marinate 10 to 30 minutes.

3. Getting Ready to Cook: Arrange watercress around inside perimeter of plate. In a small bowl, whisk together the soy sauce, brown sugar, and Sriracha Chili Sauce. Divide mixture into two small bowls.

4. Cook the Beef: To achieve the proper sear, you will need to cook the meat in two batches or two pans. Heat a large sauté pan (non-stick works well for this recipe) or wok over high heat; add 1 Tbsp. oil. Heat 15 seconds until smoke begins to rise from pan. Add half of the beef in an even layer, but do not shake. After the pan’s heat recovers (about 15 seconds), shake pan to redistribute beef, with a spatula. Cook, shake pan and stir occasionally until somewhat browned, yet still pink inside. Slowly add the sauce mixture and cook, stirring rapidly, until sauce coats the beef, about 5 seconds. Transfer beef to the center of the serving plate; repeat with remaining beef and sauce. (If using the same pan, clean after cooking first batch). Sprinkle onions on top of beef.

Yield: 4-6 servings (as part of a multi-dish meal)

 

HEALTHY HIGHLIGHTS
Study Says Soy Sauce May Be Effective Way to Reduce Added Salt by 33-50%

Is Sodium the next Trans Fat? 

It’s true: Americans love sodium. In fact, most of us consume about 50% more of it than we should. Sodium’s connection to hypertension has led to increased momentum for a ‘sodium reduction’ mandate. Many restaurants, food manufacturers, and foodservice organizations have started to act by developing sodium reduction strategies which include reformulations of existing ingredients, adjusting current recipes, and adding new, lower-sodium items to their menu. 

When Reducing Sodium in Your Recipe: Reach for the Soy Sauce!

Could soy sauce actually help reduce sodium in your recipes?  A compelling study suggests it is possible to reduce salt in foods without compromising the taste by replacing salt with naturally-brewed soy sauce.

“The relationship between the high salt consumption and hypertension has led to dietary recommendations to reduce salt in foods. However salt reduction is often difficult to achieve due to the reduction in acceptability of the reduced-salt foods. This article shows that it is possible to reduce salt in

foods without compromising the taste intensity and pleasantness of the food by replacing salt with naturally-brewed soy sauce. Percentage of salt reduction achievable may be higher in a population with prior exposure to soy sauce in their diet. The method can be used by food industries to produce reduced salt products or by consumers at home.”  

ABSTRACT

The aim of this study was to explore the use of soy sauce to reduce salt intake in daily food preparation by replacing all or some added salt with naturally brewed soy sauce without change in consumer acceptance. Three types of foods were investigated: salad dressing, tomato soup and stir-fried pork. A two-alternative forced choice test between a salt standard and a variety of soy sauce samples was used to establish the exchange rate, giving the amount of soy sauce needed to replace added salt with the same taste intensity. In a separate session, consumers were asked to evaluate the pleasantness and several sensory attributes of another five varieties of the food samples based on the proportion of salt and soy sauce added. The results showed that it is possible to reduce added salt by 33–50% in the foods studied when soy sauce is used to replace added salt during food preparation.

Source: GOH, F. X. W., ITOHIYA, Y., SHIMOJO, R., SATO, T., HASEGAWA, K. and LEONG, L. P. (2011), USING NATURALLY BREWED SOY SAUCE TO REDUCE SALT IN SELECTED FOODS . Journal of Sensory Studies, 26: 429–435. doi: 10.1111/j.1745-459X.2011.00357.x

 

Chicken with Edamame Pesto & Whole Wheat Pasta

 

Ingredients 

Pesto :  16 oz (4 cups) frozen edamame, thawed (separated into 2 portions)
           
2 tsp LEE KUM KEE Minced Garlic
            ¼ cup grated parmesan cheese
           
½ tsp black pepper (or to taste)
            2 cups fresh basil (save 2 Tbsp basil, chiffanade)
           
3 Tbsp walnuts (can substitute pine nuts)  
            2 tsp LEE KUM KEE Pure Sesame Oil
           
2 Tbsp LEE KUM KEE Less Sodium Soy Sauce
            ½ cup nonfat plain yogurt
            3 Tbsp extra virgin olive oil

Pasta :   8 oz whole wheat linguine (can substitute brown rice noodles), cook & keep warm

Chicken : 20 oz boneless skinless chicken breast (3 breasts) – cut into thin strips
             2 tsp cornstarch  
             
2 Tbsp water
             1 Tbsp  LEE KUM KEE Panda Brand Oyster Flavored Sauce (Gluten Free)
             
1 Tbsp canola oil

Assemble : 2 cups fresh mung bean sprouts
               
1 Asian pear, julienne cut

            Preparation

1.     Make Pesto: In a food processor or blender, combine first nine ingredients (using 1 portion of edamame). Process into a coarse paste.  Drizzle olive oil.  Blend mixture into a smooth paste. Set aside.

2.     Cook pasta. Set aside and keep warm.

3.     In a small bowl, combine chicken, cornstarch, water and oyster sauce. Mix well.

4.     Heat canola oil in pan.  Stir-fry chicken until golden brown.

5.     Stir in cooked pasta, remaining portion of whole edamame, mung bean sprouts, and edamame pesto. Mix well.

6.     Garnish with chopped basil and Asian pears.

Yield: 8 servings

Nutrition Info: 390 cals, 16g fat, 2g sat fat, 0g trans fat, 50mg chol., 720mg sodium, 36g carbs, 8g fiber, 7g sugar, 28g protein, 15% vit A, 20% vit C, 15% calcium, 20% iron, 20% potassium, 90% vit K, 20% vit B1, 20% vit B2, 35% vit B6, 15% zinc

NEWS

Lee Kum Kee Gets Cooking at SF Fancy Food Show

 

Lee Kum Kee provided a feast of simple and tasty Asian-inspired dishes this January at the 37th Annual Winter Fancy Food Show at the Moscone Center in San Francisco, California. Each year, the Fancy Food Show offers retail industry members various offerings for making delicious meals at home.  Lee Kum Kee’s Executive chef, Fred Wang, cooked up a storm at the show, with a delectable sampling of dishes.

Chef Fred Wang had the wok hot and fired up for cooking. Using Lee Kum Kee’s Ready-to-Use sauces, including our Sauce for Lettuce Wrap and Sauce for Orange Chicken, the dishes only took a few steps of preparation. So within a few minutes, the delicious aroma of classic Chinese dishes waited at our table for guests to taste and savour.

Many visitors came by and had a consensus that these dishes were a wonderful treat.

For more info on the Fancy Food Show: http://www.specialtyfood.com/fancy-food-show/    


Lee Kum Kee at RCA Conference this March

Lee Kum Kee will be exhibiting at this year’s Research Chefs Association’s Conference & Culinology Expo this March 21-24 in San Antonio, Texas! This is the show for the R&D folks with the conference focusing on culinary arts and science.

Lee Kum Kee will be featuring a selection of flavorful sauces at the show. Be sure to visit us at the expo at booth #334P!  We will see you there!

For more info on the RCA Conference: http://www.culinology.com/annualconference  


QUESTIONS FROM THE KITCHEN

1.     What kind of soy beans are used to make soy sauce?

All soy sauce is made from dried soy beans. This is also the case with most soy products we use in the kitchen such as tofu and soy milk. Just as we do in the kitchen when cooking most legumes, Lee Kum Kee first soaks the beans, cooks them, and then they are ready for the fermentation process.

2.     Does soy sauce have gluten in it?

Most traditional soy sauces have wheat flour and wheat germ added to it and hence it does contain gluten.  The wheat germ is used as a growing medium for the koji – the mold used to ferment the soy sauce. Wheat flour is also added, which is fermented along with the soy beans to contribute to the complex flavor of the finished sauce.

3.     Is soy sauce really brewed?

Lee Kum Kee Soy Sauce goes through a natural fermentation process that is referred to as “brewing”; this is an important distinction to yield a high-quality soy sauce.

4.     How long does it take to make soy sauce?

Lee Kum Kee Soy Sauce is fermented through a natural fermentation process in sealed tanks located outdoors. These tanks allow the sunlight in and due to the seasonal changes in weather, the fermentation stage varies slightly. This is usually takes about 6-8 months. 

For free samples, please email Lee Kum Kee at Contact@LKKUSA.com While supplies last.

 

 

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