tag:blogger.com,1999:blog-1233948022865817176.post9016097322171555915..comments2024-03-28T10:51:23.722+00:00Comments on MUMMY TO THE MAX : Amoy Special Selection Soy Sauce Recipe CompetitionHelen Dickinsonhttp://www.blogger.com/profile/11909966457102307864noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-1233948022865817176.post-9625395542774316922013-05-31T10:02:39.887+01:002013-05-31T10:02:39.887+01:00I love soy sauce chicken, and it's always my f...I love soy sauce chicken, and it's always my first choice when we visit our local 'China Town'.<br /><br />I wanted to be able to recreate it at home, and, after a few trial and errors, I finally perfected my recipe!<br /><br />Ingredients:<br />4 chicken leg quarters<br />2 tsps ginger <br />4 cloves garlic (sligtly crushed - not minced)<br />2 star anise<br />1 cinnamon stick <br />1 cup amoy soy sauce<br />1/2 cup dark amoy soy sauce<br />Pinch of ground white pepper<br />120g sugar<br />4 cups water<br /><br />Add all ingredients (except the chicken) into a large pot and bring it to boil on high heat for 15 minutes. <br />Add the chicken pieces into the pot and boil over high heat for about 10 minutes. <br />Lower the heat and simmer for about 30 minutes. <br /><br />Turn off heat and let the chicken steep in the soy sauce mixture for a few hours to soak in the flavor. <br /><br />Dish out the chicken quarters, chop into pieces and serve immediately.<br /><br />Yum!betsy fergusonhttps://www.blogger.com/profile/09804675176155031042noreply@blogger.comtag:blogger.com,1999:blog-1233948022865817176.post-51569638818982695492013-05-26T08:13:45.946+01:002013-05-26T08:13:45.946+01:00You will need:
2-3 tablespoons of Amoy Special Se...You will need:<br /><br />2-3 tablespoons of Amoy Special Selection Soy Sauce<br />2-3 tablespoons of Worcestershire sauce<br />2 tablespoons of Lemon Juice<br />3-4 cloves of Garlic<br />1 tablespoon of Tomato ketchup<br />6-8 Chicken pieces or pork chops (depending on how many or how hungry you are!)<br /><br />WHAT YOU NEED TO DO:<br />1. Put your chosen meat into a large baking tray or roasting dish. Add the other ingredients making sure the meat is liberally coated. <br /><br />2. Leave to marinade for deeper flavour, but if you are in a hurry just pop it straight into a hot oven (about 180-200 degrees) covered in foil. <br /><br />3. When the meat is thoroughly cooked (half an hour or so) simply plate up and munch!. This is delicious served on a bed of salad with either crusty bread or boiled rice. Drizzle over any remaining sauce for a delicious low fat easy-peasy dinner that never fails to please (even my fussy children!).<br />MrChiblethttps://www.blogger.com/profile/00071031888796086123noreply@blogger.comtag:blogger.com,1999:blog-1233948022865817176.post-73891985521896489142013-05-20T23:24:35.711+01:002013-05-20T23:24:35.711+01:00Chicken Egg Fried Rice Recipe (Serves 4)
I’ve blo...Chicken Egg Fried Rice Recipe (Serves 4)<br /><br />I’ve blogged about it here: http://lilinhaangel.com/2013/05/egg-fried-rice-recipe/ (with pictures of the lovely Amoy Special Selection Soy Sauce)<br /><br />Ingredients:<br />• 4 eggs<br />• 1 tsp of olive oil<br />• 1 red pepper, diced<br />• 2 spring onions, sliced<br />• 2 mushrooms, sliced<br />• 2 small chicken breast, diced<br />• 3 cups of cooked rice<br />• 4 tsp of Amoy Special Selection Soy Sauce<br />• Salt and pepper to season <br /><br />Method:<br /><br />Beat together the egg and put it to one side.<br />Heat the olive oil in a wok or large frying pan. Fry the chicken breast for around 5 minutes or until it is golden brown, add the mushroom and fry it for another 3 minutes until it is cooked. Reserve.<br /><br />Mix a third of the beaten egg with the red pepper and spring onions. Mix the remaining of the egg with the rice and ensure that all the rice is coated with egg.<br /><br />Cook the rice in the wok for 2-3 minutes stirring continuously, add the red pepper and spring onions mixture and cook it for another 2-3 minutes. Add the chicken and mushroom to it. Add soya sauce, salt and pepper and cook it for another 2-3 minutes. Serve straight away and enjoy!<br /><br />Egg fried rice is a versatile dish as you can use up whatever you have in your fridge, you can have a vegetarian version or meaty one. Since we have only just finished our Lent, I decided to add some chicken to it, but it would have been lovely without the chicken.<br /><br />Lilinha Espindulahttp://lilinhaangel.com/noreply@blogger.comtag:blogger.com,1999:blog-1233948022865817176.post-75228128468369010492013-05-19T09:58:04.918+01:002013-05-19T09:58:04.918+01:00I eat this twice a week because it's so quick,...I eat this twice a week because it's so quick,easy, yummy and cheap!<br />Low fat frugal mushroom noodles:<br /><br />1 large onion<br />2 cloves chopped garlic<br />1 chopped chilli<br />chopped thumbnail size piece of ginger<br />250g sliced mushrooms<br />2 supermarket value noodles (all supermarkets do own brand value noodles, like supernoodles but about 15p per packet. I use the noodles and discard the yucky paket of seasoning).<br />Frylight<br /><br />Boil a kettle and pour boiling water over the noodles. These can soften while you cook.<br />Fry the onion in frylight in wok for 5 mins<br />Add the mushrooms and cook on low heat for a further 10 minutes. Putting lid on means the juice form the mushroom is kept in the pan.<br />When mushrooms are almost done add the garlic, chilli and ginger and cook for a further 3 minutes.<br />Add Amoy soy sauce to the mixture to taste. I use lots!<br />Drain the noodles and add them to the mixture. Add a little more soy if required.<br /><br />This is a healthy delicious meal for around 60p per head, and good for taking to work in a lunchbox too.<br />JoJoBaldwinhttps://www.blogger.com/profile/09903001550274940306noreply@blogger.comtag:blogger.com,1999:blog-1233948022865817176.post-63031645591186280522013-05-19T09:38:41.186+01:002013-05-19T09:38:41.186+01:00Vegetarian Ginger stir-fry
1 teaspoon cornflour
...Vegetarian Ginger stir-fry<br /><br />1 teaspoon cornflour<br /><br />1 clove garlic, crushed<br /><br />2 teaspoons chopped fresh ginger root<br /><br />4 tablespoons vegetable oil<br /><br />1/2 of a small head broccoli, cut into florets<br /><br />175g Babycorn And Sugarsnaps<br /><br />75g julienned carrots<br /><br />2 teaspoons Amoy soy sauce<br /><br />3 teaspoons water<br /><br />1/2 chopped onion<br /><br />1/2 teaspoon salt<br /><br />In a large bowl, blend cornflour, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornflour is dissolved. Mix in broccoli, babycorn & sugar snaps & carrots, tossing to lightly coat.<br />Heat remaining 2 tablespoons oil in a wok over medium heat. Cook vegetables in remaining 2 tbsps oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp<br /><br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1233948022865817176.post-74785844544902832092013-05-19T00:28:17.509+01:002013-05-19T00:28:17.509+01:00Yasai Katsu Curry
1 Apple
1 Red Onion
5 whole g...Yasai Katsu Curry <br /><br />1 Apple <br />1 Red Onion<br />5 whole garlic cloves, peeled<br />2 carrots<br />2 tbsp plain flour<br />1 tbsp mild/medium (depending on taste) curry powder<br />600ml chicken stock<br />2 tsp honey<br />3 tbsp Amoy Special Selection Soy Sauce<br />Half tsp garam masala<br />Salt and pepper<br />100g flour, seasoned with lots of salt and pepper<br />1 free-range egg, beaten lightly<br />1 & a half Japanese curry roux blocks (optional but tasty)<br />1 sweet potato<br />Half butternut squash<br />Breadcrumbs<br /><br />Peel the sweet potato and butternut squash and cut into discs.<br />Set up a production line with the seasoned flour beaten egg and breadcrumbs in 3 separate dishes.<br />Flour, egg and bread the discs of veg and set to the side.<br /><br />For the sauce<br /><br />Finley grate the garlic, carrot and apple and soften with the onion in a pan with a little vegetable oil.<br />Once softened add the flour and curry powder and cook for a minute before pouring in the stock bit by bit, stirring it in so you don't get lumps.<br />Add the honey, soy sauce, curry roux block and garam masala and bring to the boil, then reduce the heat and simmer for approximately 15/20mins.<br />While the sauce is simmering deep fry the breaded veg in a deep fat fryer or carefully in wok filled with oil and drain on kitchen roll,<br /><br />Serve the veg and sauce on a bed of rice and enjoy.<br />The sauce can be made in advance and frozen which I would recommend as it makes the recipe really easy :)Anonymoushttps://www.blogger.com/profile/01290714438575322836noreply@blogger.comtag:blogger.com,1999:blog-1233948022865817176.post-40622048573215274372013-05-18T21:19:21.028+01:002013-05-18T21:19:21.028+01:00I use Amoy Soy Sauce for something a little differ...I use Amoy Soy Sauce for something a little different...pasta!! It takes gorgeous!! What you will need is...<br /><br />1 pound of pasta (spaghetti works a treat!)<br />5 cloves of crushed garlic<br />4 tablespoons of extra virgin olive oil<br />1 teaspoon of dried chilli pepper/flakes<br />6 tablespoons of soy sauce<br /><br />The best thing about this is that you can serve this with chicken, fish, beef or vegetables. I love it because it allows me to experiment with different cuisines. And in my opinion, combining Chinese and Italian is a winner!!<br /><br />All you do is simply cook the pasta (and save a cup of paste water when you have drained it). Then heat some oil, add n the garlic and as the garlic browns, add in the chilli pepper. Then simply pour in the paste water and soy sauce, remove any large cloves of garlic. You then add in the cooked pasta and mix well.<br /><br />I serve this with grilled chicken and stir fried veg such as peppers and broccoli. And I also put the bottle of soy sauce on the table and chilli sauce so everyone can make it to their tastes. My family love it!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1233948022865817176.post-55777963795153781222013-05-13T18:16:04.913+01:002013-05-13T18:16:04.913+01:00Chicken and Mushroom Stroganoff
Ingredients:
- oi...Chicken and Mushroom Stroganoff<br /><br />Ingredients:<br />- oil<br />- chicken breast cubes<br />- soy sauce<br />- mushrooms<br />- condiments<br />- mustard<br />- onion<br />- 2 tsp flour<br />- milk<br /><br />Fry the chicken breast cubes in some oil and add the onion together with the mushrooms. Fry again until cooked and add about 2 tsp of mustard, 2 tsp of soy sauce, the condiments and the 2 tsp of flour. Stir everything together and pour about a glass of milk or until you get a pudding like consistence.<br /><br />Can be served on a bed of rice.<br /><br />I didn't include any quantities as I always cook by the eye.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1233948022865817176.post-84523515856471408852013-05-11T20:21:18.264+01:002013-05-11T20:21:18.264+01:00Thai Chicken with noodles.
This is a great meal...Thai Chicken with noodles. <br /><br /><br />This is a great meal to introduce children to exotic foods as it contains Peanut Butter. <br /><br />400g of Chicken breasts or thighs chopped into strips. <br />1 large Onion <br />1 Red Pepper, 1 Yellow Pepper and 1 Green Pepper. <br />3 Spring onions chopped roughly. <br />2 carrots chopped into thin Julienne strips. <br />1 tbsp of Amoy Special Selection Soy Sauce<br />2 tbsps of crunchy peanut butter. <br />1 bag of Amoy straight to wok Egg noodles. <br />1 tsp Sesame oil <br /><br />Heat oil in a wok. <br />Add chicken gently to oil. Stir fry for 4 mins until chicken has browned. <br />Add Onion an carrot and stir fry for 2 mins, then add peppers and spring onions. Add the Soy sauce and stir fry for 2 mins. <br />Stir in the peanut butter and make sure everything is covered. <br />Finally add the Add to Wok noodles and heat through. <br />Stir well while heating to make sure the flavors are mixed nicely. <br /><br />Serve and enjoy. <br />Sit back and smile that your children are eating Thai food with vegetables ;) <br />jrandrews72https://www.blogger.com/profile/14579715556992541716noreply@blogger.comtag:blogger.com,1999:blog-1233948022865817176.post-23152919022682770732013-05-10T18:51:39.325+01:002013-05-10T18:51:39.325+01:00Amoy Soy Sauce and Honey Chicken
This chicken is ...Amoy Soy Sauce and Honey Chicken<br /><br />This chicken is perfect to add to noodle stir-fry, salad or with chips. It is also cheap and so quick to prepare and was a student staple while I was at university. <br /><br />2 tbsp runny honey<br />1 tbsp Amoy Special Selection Soy Sauce<br />1 tbsp lemon juice<br />1 clove garlic (crushed)<br />A few drops of Tabasco sauce <br />250g uncooked chicken pieces<br /><br />Put the honey, soy sauce, lemon juice, crushed garlic and Tabasco into a big bowl and mix it all together. Add the uncooked chicken and leave to marinade for about 5-10 minutes. Fry the chicken in a pan with a splash of oil. <br /><br />And that is it, delicious chicken. You can play about with this recipe and make it fit your tastes, adding anything from chili to mustard. <br />Anonymoushttps://www.blogger.com/profile/14949613142586610130noreply@blogger.comtag:blogger.com,1999:blog-1233948022865817176.post-67099473750971734402013-05-05T13:34:40.383+01:002013-05-05T13:34:40.383+01:00Soy and ginger fish fillets with stir fried vegeta...Soy and ginger fish fillets with stir fried vegetables<br />120 ml Amoy Special Selection Soy Sauce<br />1" ginger - peeled and grated<br />60 ml fresh lime juice<br />60 ml water<br />1/2 bunch chopped coriander<br />4 spring onions finely chopped<br />2 tbsp rice vinegar<br />1 tbsp brown sugar<br />1 tsp minced chilli ( or 1/2tsp chilli flakes)<br />1 clove garlic - minced<br /><br />Mix all these ingredients well together and leave to infuse for 1 hour.<br /><br />6 white fish fillets (cod, bream pollock, river cobbler all work well0<br />50g coriander seeds<br />2 tbsp vegetable oil<br />salt and pepper<br /><br /><br />Press the coriander seeds onto the fish and sprinkle with salt and pepper.<br />Heat the oil in large frying pan and sear the fish. Then pour half the sauce over and cook on medium heat til fish is cooked through (about 5 -8 minutes)<br />Use the remaining sauce to cook stir fry vegetables to serve.<br /><br /><br /><br />Lynnhttps://www.blogger.com/profile/01045858001623908753noreply@blogger.comtag:blogger.com,1999:blog-1233948022865817176.post-71148954328120992862013-05-03T10:27:36.688+01:002013-05-03T10:27:36.688+01:00Chinese Style Braised Pork
Ingredients (Serves 4-...Chinese Style Braised Pork<br /><br />Ingredients (Serves 4-6 as part of a meal)<br />500g boneless pork belly with skin or shoulder<br />4 slices of unpeeled ginger<br />1 spring onion (white part only), crushed<br />75ml Shaoxing wine (or dry sherry)<br />500ml stock or water (plus more if needed)<br />2 piece star anise<br />small piece of cassia bark or cinnamon stick<br />2 tbsp Amoy Special Selection Soy Sauce<br />2 tbsp sugar<br />salt to taste<br />a few spring onions (green parts) to garnish<br /><br />Method<br />Cut the pork into 2-3cm chunks. Pour oil into a pan followed by the ginger and spring onion and stir fry until you can smell their aromas. Add the pork and stir fry for a couple of minutes (until browned). Add Shaoxing wine, stock/water, spices, soy sauce, sugar and salt and mix well.<br /><br />Bring to a boil, cover and simmer over a low flame for 2-3 hours. Keep an eye on the pot to make sure it doesn't boil dry (add more stock/water if needed). Adjust seasoning and serve with rice. Garnish with spring onionsAlan Chttps://www.blogger.com/profile/13491634974757814322noreply@blogger.comtag:blogger.com,1999:blog-1233948022865817176.post-28880658249597208242013-05-03T07:36:25.000+01:002013-05-03T07:36:25.000+01:00So I slow baked the lamb in the oven.
While this ...So I slow baked the lamb in the oven.<br /><br />While this was cooking I cooked some white rice enough for 4 though because I didn't weigh my quantities it was more like 6 a case of the magic cooking pot I think!<br /><br />I took the lamb out of the oven and left it to cool.<br /><br />I got my trusty frying pan out and put some olive oil in it .. and heated it up.<br /><br />I add in the white rice which was of course drain not all of it just enough for the 3 of us . Don't worry I didn't waste the remaining rice I shall be using that tomorrow.<br /><br />I shredded the lamb and added it to the rice and here's where I got creative.<br /><br />I added some coconut milk probably a cup full will do it .<br /><br />1 tea spoon poppy seeds.<br /><br />1 tea spoon mustard seeds.<br /><br />1 tea spoon ground turmeric.<br /><br />1 tea spoon garlic puree.<br /><br />1/2 tea spoon chili powder.<br /><br />Some squashed stem ginger.<br /><br />4tbs of Amoy Special selection soy sauce<br />You can adjust this recipe as you see fit.<br /><br />Added 100g or so of sweetcorn.<br /><br /><br /><br />I then added one of those stock cubes and a cup full of water and simmered it off.<br /><br />The result was a Moroccan style sweetcorn dish I added some stuffing balls to it as well!<br />I have tweeted as @needaphoneClaire Toplishttps://www.blogger.com/profile/11103699381470136995noreply@blogger.com