by admin | Mar 20, 2020 | Uncategorized
Dear Customers, Chong Lee is committed to the health and safety of our employees and customers where our store is an essential service to our local community. We are closely monitoring the global and local effects of coronavirus (COVID-19) and how we need to adjust to the changing situation by complying with Health Canada, Provincial and local health officials. For more information, please go to the following links: http://www.vch.ca/about-us/news/vancouver-coastal-health-statement-on-coronavirus http://www.bccdc.ca/health-info/diseases-conditions/covid-19/employers-businesses http://www.bccdc.ca/health-info/diseases-conditions/covid-19/employers-businesses/food-businesses As new information becomes available, Chong Lee is keeping employees well informed so they can respond swiftly and appropriately. We’ve increased our cleaning protocols in frequently disinfecting surfaces, including shopping cart handles and baskets, merchandise shelves, check-out counters, and registers. We are working hard to keep our shelves re-stocked with the essential products our customers need. Our buyers and suppliers are working to ensure merchandise is available in our store for you. We’ve taken steps to educate our employees to practice social distancing and keeping healthy. We extend our sincerest thanks to our customers in the local community and our employees for their ongoing support and dedication during this challenging time. We ask everyone for their cooperation and patience. Sincerely, Chong Lee...
by admin | Jun 22, 2015 | Uncategorized
Make the perfect catfish for dinner tonight. Enjoy this savoury poached fish in a garlic, ginger broth. This fast, simple dish is the perfect option for entertaining a group of people or for a family meal. Serve with rice. Ingredients: 1 cup chicken broth 1 tbsp. fresh ginger, minced 1 tbsp. garlic, minced 2 tbsp. soy sauce 1 1/4 lbs. thin catfish fillets 6 large white mushrooms, sliced 1/4 cup green onion, sliced 1 tbsp. fresh cilantro, chopped Put chicken broth, ginger, and garlic in a wide pot with a lid. Bring the broth to a boil, reduce heat to medium-low, and simmer 3 to 5 minutes. Stir soy sauce into the broth mixture. Add catfish fillets to pot and spoon broth over the fillets. Cover, bring broth to a boil, and let cook for 3 minutes more. Add mushrooms, cover, and cook until the fish loses pinkness and begins to flake, about 3 minutes. Sprinkle green onion over the fillets, cover, and cook for 30 seconds. Garnish with cilantro to serve. Stop by Chong Lee Market for your catfish filets and be on your way to creating a delicious meal in no time! Recipe...
by admin | Jun 22, 2015 | Uncategorized
Panko are coarse white breadcrumbs used in this quick and easy interpretation of the Japanese dish tonkatsu. Look for panko and wasabi paste in the ethnic-foods section of the supermarket. Substitute chicken broth if you don’t have sake or sherry on hand. Serve with rice and steamed snow peas and carrots for a complete meal. Ingredients 2/3 cup panko (Japanese breadcrumbs) 1 large egg white, lightly beaten 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick) 1 teaspoon peanut oil Cooking spray 1/8 teaspoon salt 1 tablespoon bottled ground fresh ginger (such as Spice World) 1/3 cup fat-free, less-sodium chicken broth 2 tablespoons sake or dry sherry 2 tablespoons low-sodium soy sauce 2 teaspoons sugar 1 teaspoon wasabi paste 1/3 cup thinly sliced green onions Place panko in a shallow dish. Place egg white in another shallow dish. Dip pork in egg white; dredge in panko. Heat peanut oil in a large nonstick skillet coated with cooking spray over medium-high heat; add pork. Cook for 4 minutes on each side or until done. Remove pork from pan; sprinkle with salt. Reduce heat to medium. Add ginger to pan; cook 30 seconds, stirring constantly. Combine broth and the next 4 ingredients (through wasabi) in a small bowl, stirring well with a whisk. Add broth mixture to pan, scraping pan to loosen browned bits. Stir in green onions. Spoon sauce over pork. Recipe...
by admin | Jun 22, 2015 | Uncategorized
Ingredients: 150 g flat rice noodles 1 Scotch bonnet chilli 1 fresh yellow chilli 2 limes sesame oil 2 red shallots ½ a bunch of Chinese chives ¼ of a bunch of Thai mint ½ a bunch of Thai basil 140 g silken tofu 4 large raw Tiger prawns, peeled 25 g dried shrimps 50 g shelled unsalted peanuts 1 pinch of chilli flakes 1 tablespoon shredded sweet radish 1 large free-range egg 60 g beansprouts For the tamarind sauce: 25 g palm sugar 2 tablespoons tamarind paste fish sauce white wine vinegar Cook the rice noodles according to the packet instructions. Meanwhile, make the tamarind sauce. Coarsely grate the palm sugar into a bowl, then add the tamarind paste, 1 tablespoon of fish sauce, a dash of vinegar and 2 tablespoons of boiling water. Mix well so the sugar dissolves, then have a taste and adjust the flavours if needed – it should taste sweet, sour and slightly salty. Halve, deseed and finely slice the chillies, then place in a bowl with the juice from 1 lime. Drain and toss the noodles in a little sesame oil. Peel and roughly chop the shallots, then trim and finely slice the chives. Pick and roughly chop most of the mint and basil leaves. Slice the tofu into rough 1cm chunks. Carefully slice through the back of each prawn, scrape out any black bits, then halve lengthways. Rinse the dried shrimps in cold running water, then dry with kitchen paper. Heat a splash of sesame oil in a large wok over a medium heat, then add the dried shrimps, peanuts and...
