Of Asia

  • Pork Chops With Onions


    Frozen pork shoulder chops 565g, Minced garlic 2 tsp, Shredded onions 170g


    Amoy Premium Oyster Sauce 1 tsp, Amoy Gold Label Light Soy Sauce 1 tsp, Grated ginger 1 tsp, Shaoxing wine 1 tsp, Five-spice powder 1/8 tsp, Starch 1 1/2 tsp


    Amoy Premium Oyster Sauce 1 1/p3 tsp, Amoy Gold Label Light Soy Sauce 1 2/3 tsp, Water 1/2 cup


    Starch 3/4 tsp, Water 1 tsp


    1. Defrost the chops, wash them and wipe them dry. Beat them with the blunt edge of a cleaver. Split them into 2, add the marinade and mix.
    2. Fry the onions and garlic until fragrant, then scoop them out. Pan-fry the chops on a medium-low flame until they are cooked. Put in the onions, garlic and seasonings, stir and bring to the boil. Put in the thickening, heat through, and the dish is ready.
  • Pan Fried Chicken Wings with Lemon


    8 Chicken Middle Joint wings, Lemon Juice 2 tbsp, 1/4 Lemon Zest


    Amoy Light Soy Sauce 1 1/3 tbsp, Amoy Dark Soy Sauce 1/2 tsp, Amoy Oyster Sauce 1 tsp, 1/2 Brown Slab Sugar 50g, Water 4 tbsp


    1. Wash chicken wings and wipe dry.
    2. Heat the pan. Add in oil and pan-fry chicken wings. Add lemon juice, lemon zest and seasonings and bring to the boil. Cook for 6 to 7 minutes over low heat until the sauce reduces.
    3. Garnish with coriander and sliced lemon.