Tastes
Of Asia

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  • Fish Curry

    Fish Curry

    A popular Hong Kong style curry sauce, made with various spices and fresh onion to bring a strong aromatic experience. The flavours are strong and punchy, perfect to pair with any protein and vegetables with a bed of rice, making it a perfect winter warmer! There are no added preservatives, flavour enhancers or articial colouring. 100% Made in Hong Kong!

    Ingredients:

    Sole fillet 250g, Potato 200g, Onion 150g, Water 1 1/4 cup

    Seasoning

    Amoy Curry Sauce 3 tbsp

    Thickening

    Corn starch 3/4 tsp, Water 1 tbsp

    Method:

    1. Cut the onion & potato into bite size.
    2. Trim the fish fillet into bite size. Coated it with corn starch and fry until browned & set aside.
    3. Sauté the onion & potato with oil, mix well with the seasoning. Pour in the water & simmer for 10 minutes after boiled.

    Add the fish fillet and stir in the thickening until boiling. Serve hot.

  • Curry Pork Chop

    Curry Pork Chop

    A popular Hong Kong style curry sauce, made with various spices and fresh onion to bring a strong aromatic experience. The flavours are strong and punchy, perfect to pair with any protein and vegetables, with a bed of rice making it a perfect winter warmer! There are no added preservatives, flavour enhancers or articial colouring. 100% Made in Hong Kong!

    Ingredients:

    Pork Chop 454g

    Marinade:

    Amoy Curry Sauce 1 1/2 tbsp, Amoy Gold Label Light Soy Sauce 1 tsp, Sugar 1/4 tsp, Corn starch 2 tsp, Water 2 tsp

    Method:

    1. Beat lightly and marinate the pork chops. Barbecue or pan fry the pork chop and serve.

     

    Amoy Gold Label Light Soy Sauce

  • Spicy Fried Chicken Wings (辣味煎雞翼)

    Inspired by the flavours of Sichuan, Amoy’s Mapo Tofu sauce provides you with a mixture of spiciness and light kick to the palette. It is made from fermented salted soyabean, garlic, chili and canola oil, giving a nice aromatic experience. No added preservatives.

    Ingredients:

    Chicken wing (middle joint) 454g, Amoy Spicy Eggplant Sauce 3 tbsp

    Method:

    1. Wash chicken wings. Wipe dry. Make a cut on the back of chicken wings to make them absorb the flavour better and easy to cook.
    2. Add Amoy Spicy Eggplant Sauce and marinate for 30 mins.
    3. Heat 2 tbsp of oil. Pan fry chicken wings over medium low heat until both sides are golden yellow and heated through.

    材料:

    雞中翼 454克、淘大魚香茄子醬 3 湯匙

    做法:

    1. 雞中翼洗淨抺乾水,在雞翼背切一刀,使雞翼更易入味及易熟。
    2. 加淘大魚香茄子醬拌勻醃半小時。
    3. 燒熱2湯匙油,以中小火煎雞翼至兩面金黃及熟透即成。