Tastes
Of Asia

+
  • 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。

  • Sauteed Jackknife claim wth BBG

    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。

  • Pork Jowl in Amoy Sauce for Spicy Eggplant (魚香豬頸肉)

    Ingredients:

    Pork Jowl 300g, Onion 1/2 pc or 100g, Red Chili 1 pc,  Few parsley or coriander for garnish, Amoy Pure ,  Black Sesame Oil 1 tbsp

    Marinade:

    Amoy Sauce for Spicy Eggplant 1 tbsp, Amoy Gold Label Dark Soy Sauce 1/2 tsp, Sugar 1/8 tsp, Corn , Starch 1 tsp

    Seasoning:

    Amoy Sauce for Spicy Eggplant 1 1/2 tbsp, Water 2 tbsp

    Method:

    1. Wash pork jowl and wipe dry. Cut pork jowl into thin slanted slices. Place them in a bowl and mix with marinade for 30 minutes.
    2. Cut red chili and onion into pieces.
    3. Heat the pan. Sauté onion and red chili with Amoy Pure Black Sesame Oil. Dish up.
    4. Pan-fry pork jowl over low heat. Add seasonings. Cook until the sauce reduces and cooked through. Toss in onion and red chili. Stir well. Serve them on plate, finish with a little drizzle of Amoy Pure Black Sesame Oil and garnish with parsley.

     

    材料:

    豬頸肉300克,洋葱1/2個100克,長紅辣椒1隻,番荽或芫茜少許(裝飾用),淘大黑芝麻油1湯匙

    醃料:

    淘大魚香茄子醬1湯匙, 淘大金標老抽1/2茶匙,  糖1/8茶匙, 粟粉1茶匙

    調味料:

    淘大魚香茄子醬1 1/2湯匙, 水2湯匙

    做法:

    1. 豬頸肉洗淨抺乾水分, 斜刀切薄片, 放碗中, 加醃料拌勻醃半小時。
    2. 紅辣椒和洋葱切件。
    3. 燒熱鑊,用淘大純黑芝麻油把洋葱及紅辣椒炒香,盛起。
    4. 下豬頸肉中慢火煎香, 加調味料炒至收汁及熟透, 再下洋葱及紅椒炒勻, 上碟後加少許淘大純黑芝麻油, 下番荽裝飾。