Tastes
Of Asia

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  • Spareribs in Black Bean Garlic Sauce (蒜蓉豆豉蒸排骨)

    Ingredients:

    300g spare ribs , Minced Garlic 2 tsp, Scallion greens as required

    Seasoning:

    Amoy Black Bean & Garlic Sauce 1 2/3 tbsp, Sugar 3/4 tsp, Corn Starch 1 1/2 tsp, Oil 1 tsp

    Method:

    1. Rinse 300g spare ribs and wipe dry.
    2. Mix with 1 2/3 tbsp Amoy Black Bean & Garlic Sauce , 3/4 tsp sugar, 1 1/2 tsp corn starch and 1 tsp oil.
    3. Steam spare ribs for 12 mins over high heat. Sprinkle diced spring onion and serve hot.

    材料:

    排骨或腩排300克、蒜蓉1茶匙、蔥花適量

    調味料:

    淘大蒜蓉豆豉醬 1 2/3湯匙、糖 3/4茶匙、粉 1 1/2茶匙、油 1茶匙

    做法:

    1. 排骨洗淨,抹乾水。
    2. 加入淘大蒜蓉豆豉醬1 2/3湯匙、糖 3/4茶匙、粟粉 1 1/2茶匙、油 1茶匙拌勻。
    3. 隔水大火蒸12分鐘,灑上蔥花即可。

  • Sautéed Mussels and Chives in Amoy Spicy Eggplant Sauce (魚香青口炒韮菜花)

    Ingredients:

    Frozen mussel meat 185g, Flowering chives strips 200g, Squid 100g, Minced garlic 1 tsp

    Seasoning:

    Amoy Sauce for Spicy Eggplant 1 1/2 tbsp, Sugar 1/4 tsp

    Thickening:

    Corn starch 1/2 tsp, Water 2 tsp

    Method:

    1. Defrost mussels then blanch for 1 minute. Drain and set aside.
    2. Peel the skin off the squid and clean it. Score it on the diagonal then cut into pieces. Blanch for 1 minute then drain.
    3. Heat the pan with oil, slightly sauté flowering chives for a while. Take them out. Add more oil to the pan then sauté minced garlic. Put in mussels and squids then stir-fry them. Stir in flowering chives and seasonings. Add the thickening and cook until it reduces.

    材料:

    凍青口肉185克, 韮菜花段200克, 鮮魷100克,蒜蓉1茶匙

    調味料:

    淘大魚香茄子醬1 1/2湯匙, 糖1/4茶匙

    芡汁:

    粟粉1/2茶匙, 水2茶匙

    做法 :

    1. 青口解凍後, 汆水1分鐘, 隔水待用。
    2. 鮮魷去衣, 洗淨, 切紋及切件, 汆水1分鐘, 隔去水份。
    3. 燒熱油, 先略爆炒韮菜花一會, 盛起。鑊中再加油, 炒香蒜蓉, 下青口及鮮魷炒勻, 加入韮菜花及調味料兜勻, 埋芡後上碟。

  • Sautéed Jackknife Clams with Black Bean Sauce (豉椒炒蟶子)

    Ingredients:

    Jackknife clams 600g, onions 4g, red and green bell peppers 90g, red bird chilies 2-3 pcs (sectioned)

    Seasoning:

    Amoy Black Bean and Garlic Sauce 2 1/2 tbsp, sugar 1 1/2 tsp, water 4 tbsp

    Thickening:

    Corn starch 1 tsp, water 1 tbsp

    Method:

    1. Shred onions, green and red bell peppers.
    2. Soak and wash jackknife clams. Cook jackknife clams with boiling water until the clams steam open. Pour away the boiling water and rinse jackknife clams under running water. Drain well.
    3. Sauté onions, green & red bell peppers and red bird chilies. Dish up. And then add and heat the oil. Sauté jackknife clams over high heat. Dish up.
    4. Heat the oil. Stir in seasoning and bring it to a boil. Add jackknife clams, onions, green & red bell peppers and red bird chilies and stir well. And then stir in the thickening.

    材料:

    黃肉蟶子 600克(1斤)、洋蔥4克、紅、青椒共90克、指天椒 2-3隻(切細段)

    調味料:

    淘大蒜蓉豆豉醬2 1/2湯匙、糖1 1/2茶匙、水4湯匙

    芡汁:

    粟粉1茶匙、水1湯匙

    做法:

    1. 洋蔥及青,紅椒切粗條。
    2. 蟶子浸洗後,用滾水灼至開口,倒去滾水,再用水沖洗至乾淨,隔水待用。
    3. 先炒香洋蔥、青,紅椒及指天椒,盛起,再加油燒熱,下蟶子大火略炒香,盛起。
    4. 燒熱油,倒入調味料煮滾,加蟶子,洋蔥,青,紅椒及指天椒炒勻,埋芡再兜勻,即可上碟。