Tastes
Of Asia

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  • Stir-Fry Prawns

    Ingredients :

    Fresh Prawns 450g (12 tael), Minced Ginger 2tsp, Minced Garlic 2tsp, 2 Spring Onions (cut into small strips)

    Seasoning :

    Amoy Light Soy Sauce 1 1/2tbsp, Shaoxing Wine 2tsp, Sugar 3/4tsp

    Method :

    1. Trim off whiskers, legs and sharp parts on the head from the prawns. Remove the veins from their back. Rinse and drain well
    2. Heat the pan with oil, stir-fry the prawns with high heat until they turn red. Drain and set aside
    3. Sauté minced ginger, minced garlic and spring onions. Toss in prawns and seasonings then stir-fry until the sauce is thickened
  • Braised Beef and Tofu with XO Sauce

    Ingredients :

    Frozen Sliced Beef 150g, 2 Firm Bean Curds, 2 Bunches Spring Onion (diced)

    Seasoning :

    Amoy Abalone XO Sauce 4 tsp, Amoy Oyster Sauce 1 tbsp, Amoy Light Soy Sauce 1 tbsp, Amoy Dark Soy Sauce 1 tsp, Water 4 tbsp, Sugar 1/6 tsp

    Thickening :

    Corn Starch 3/4 tsp, Water 1 tbsp

    Method :

    1. Defrost sliced beef. Cut them into pieces.
    2. Cut bean curds into large cubes. Put bean curds in boiling water and cook for 1 1/2 minutes. Drain them well and set aside.
    3. Heat a wok with 1 tsp of oil. Stir-fry the beef pieces. Pour in the seasonings and bring it to a boil. Add bean curds and gently stir-fry for a while. Add the sauce and braise until it comes to a boil. Toss in diced spring onion and gently mix them well.
  • Beef fried Rice Noodle with All Purpose Marinade

    Ingredients :

    Beef 85g, minced garlic 1 tsp, sliced ginger 1 pc (shredded), sprouts 115g, 1/4 onion (shredded), rice noodle 300g, spring onion 1 sprig(stripped)

    Marinade:

    2 1/2 tbsp Amo All Purpose Marinade, Amoy Blended Sesame Oil

    Seasoning:

    Amoy Premium Oyster Sauce 1/2 tsp, Amoy All Purpose Marinade 1 tsp oil, Cooking Oil 1 tsp, cornstarch 1/2 tsp, water 1/4 tsp, white pepper powder to taste

    Method:

    1. Slice beef, add 1/2 tsp of edible soda and 1 tbsp of water, stir well and marinate for 30 minutes. Rinse and drain well. Add marinade, mix well, sit for 15 minutes then parboil.
    2. Heat the wok with oil. Saute sprout and onion for a while then drain and set aside.
    3. Add cooking oil, saute ginger and garlic with rice noodle over high heat.
    4. Saute sprout, onion, spring onion, beef and seasoning, stir well and serve.