Procedure: !1. In a pan, saut onion until fragrant. Add garlic. 2. Add pork to the pan and cook until browned. 3. Pour oyster sauce, fish sauce and sugar over the pork. Mix well. 4. Add tomatoes and cilantro. Set filling aside. 5. In a bowl, whisk eggs and pour over non-stick pan. 6. Before the egg completely sets, place filling in the middle of the omelette and fold over to seal.

by Mom Suzi Abrera

Ingredients: ! 2 tbsp cooking oil 1 small onion, chopped 2 cloves garlic, minced 1/4 kilo ground pork 2 tbsp Lee Kum Kee Oyster sauce 1 tbsp fish sauce 1 tsp sugar 2 tomatoes, chopped 2 tbsp cilantro Pepper flakes, to taste 5-6 eggs Cilantro for garnish

THAI OMELETTE

*Serves 4

Procedure: !1. In a shallow dish, mix vegetable oil, rice vinegar, sesame oil, Lee Kum Kee Oyster Sauce, green

onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes.

2. Heat grill pan. Remove the fillets from the marinade and place on the grill pan. 3. Cook one side for 5-8 minutes and turn the fillet to cook the other side for another 5-8 minutes,

depending on the thickness of the fillet. You may check if the fish is done by using a fork to flake the meat.

by Mom Michelle Aventajado

Ingredients: ! 1/3 c cooking oil 1 1/2 tbsp rice vinegar 1 tsp sesame oil 1/3 c Lee Kum Kee Oyster Sauce 1/4 c green onions, minced 1 tbsp fresh ginger, grated 1 tsp garlic, minced 2 (400 g) salmon fillets, skin removed

*Serves 4

GRILLED SALMON

Procedure: !1. In a pan, saute the onion and garlic in oil until fragrant. 2. Add tofu and cook until light brown. Add tomatoes. 3. Add oyster sauce mixture a little at a time (depending on how much sauce you wish to include

in the dish) 4. Optional : add cornstarch water to thicken the sauce. 5. Add cilantro leaves for garnish.

by Mom Michelle Lim

Ingredients: ! 1 tbsp cooking oil 1 tbsp garlic, minced 1 small onion, chopped 1 block firm tofu, cubed 1 tomato, chopped 2 tbsp Lee Kum Kee Oyster Sauce, diluted

with water Optional 1 tsp of cornstarch in 1/4 c water 2-3 drops of Lee Kum Kee Sesame Oil Cilantro leaves for garnish.

*Serves 2-3

TOFU SAUTE

Procedure: !1. In a pan, saute the garlic in oil until fragrant. 2. Add the asparagus and cook until desired doneness. Do not overcook. 3. Stir in the oyster sauce and season with salt to taste.

by Mom Eliza Ypon-Santiago

Ingredients: ! 2 tbsp cooking oil 1 head of garlic, finely chopped 2 handfuls of asparagus cut into 1-inch

sections 2 tbsp Lee Kum Kee Oyster Sauce, add more

depending on preference rock salt, to taste

*Serves 2-3

ZENMAYANG SHUCAI (Sauteed Asparagus)