Ingredients:

• Hokkaido Sakura Shrimp 20g
• Mini Scallop 60g
• Shrimp Meat 60g (diced)
• Amoy Garlic 1 tsp
• Rice 2 bowls
• Egg 2 pcs (beaten)
• Scallion 2 pcs (diced)

Seasoning：

• Amoy Deluxe First Extract Soy Sauce 2 tbsp

Method:

• 1. Heat a pan with oil, saute sakura shrimp and set aside, keep 1 tbsp for decoration
• 2. Reheat the same pan, stir fry mini scallop and shrimp meat over high heat until half-cooked, then stir fry with Amoy Garlic until fragrant. Set aside
• 3. Heat a pan with oil, add rice and beaten egg, stir fry over middle heat
• 4. Add mini scallop and shrimp meat and stir well, add chopped scallion and stir fry until the grains are distinct and well separated, then add sakura shrimp.
• 5. Add Amoy Deluxe First Extract Soy Sauce, stir well and dish up. Sprinkle the remaining sakura shrimp and serve.

Ingredients:

• Beef Brisket 800g
• Beef Tendon 400g
• White Radish 500g
• Ginger 4 slices
• Dried Shallot 15g
• Garlic 15g

Seasoning：

• Amoy HK Cart Style Sauce 10 tbsp (150g)
• Amoy Gold Label Soy Sauce 1 tbsp
• Water 1L

Method:

• 1. Boil water, add ginger, dried shallot and beef tendon, cook over low heat for 30 mins.
• 2. Add beef brisket and blanch for 15 mins, drain all and cut into pieces.
• 3. Peel and chop white radish, blanch for 10 mins, set aside.
• 4. Heat the pan with 2 tbsp of oil, saute the ginger, dried shallot and garlic until fragrant, add Amoy HK Cart Style Sauce and fry slightly.
• . Put beef brisket and tendon back to the pan, stir well with water and Amoy Gold Label Soy Sauce, change to low heat until boiled, then cook for 45 mins.
• 6. Add white radish to cook 20 mins more, ready to serve

Tips: If want the beef more tender, can stay 30 mins more after remove the heat, or add some water to cook for 10 mins.

Ingredients:

• Frozen shrimp meat 185g
• Small strawberries 85g
• Frying batter mix
• 1/2 Kiwi (Diced)

Seasoning：

• Amoy Sweet & Sour Sauce 5 tbsp
• Water 2 tbsp
• Sugar 1 tsp

Marinade ：

• Salt 1/8 tsp
• Sugar 1/10 tsp
• Little ground pepper
• Corn Starch 1 1/2 tsp

Method:

• 1. Hull the strawberries. Clean them and cut in four.
• 2. Score down the back of the shrimps with a knife to devein. Rinse the shrimps and wipe them dry. Mix them with marinade.
• 3. Add little water to the frying batter mix. Stir it with a fork. Continue to add water a little at a time into the mixture until it becomes thick. Stir in 2 tsp of oil and set aside.
• 4. Heat the pan with oil then turn to medium heat. Coat the shrimps with frying batter then deep-fry until golden brown. Take them out and drain well.
• 5. Heat the oil with high heat. Put in the shrimps again and deep-fry again quickly. Drain well and dish up.
• 6. Heat 1 tsp of oil. Slightly sauté half of the strawberries. Add seasonings and bring to the boil. Toss in the remaining strawberries and diced kiwi. Pour it over the crispy shrimps or serve it in a bowl as dip.

Ingredients:

• Whole Chicken 1 pc
• Ginger 30g
• Shallot 2 pcs
• Coriander 1/2 pc
• White Sesame moderate amount
• Fried Peanuts moderate amount

Seasoning:

• Amoy Mala Multi Purpose Sauce 3.5 tbsps
• Amoy Spicy Vinegar 2 tsps
• Peanuts Paste 2 tsps
• Sugar 1 tsp
• Amoy Pure Sesame Oil 2 tsps
• Red Oil 3 tbsps

Method:

• 1. Clean the chicken, put it into a pot of boiling water, then add ginger and shallot. Turn off the heat once water boiled. Cover with lid and leave it for 40 mins.
• 2. Put the chicken into iced water. Once the chicken cool down then slice into pieces.
• 3. Pan fry the white sesame. Dice the shallot, coriander and fried peanuts.
• 4. Melt the sugar and peanuts paste with hot water. Add Amoy Mala Multi Purpose Sauce, Amoy Spicy Vinegar, Amoy Pure Sesame Oil and chili oil then mix well.
• 5. Pour the mixed sauce onto the chicken, add the diced ingredients on top.

Ingredients:

• Amoy Golden Desert Cumin Flavour Sauce 2 tbsp
• 1 Chilled New Zealand lamb rack (460g)
• Haricots beans 100g
• Sea salt to taste
• Some olive oil

Cumin Provencal Paste:

• Amoy Golden Desert Cumin Flavour Sauce 2 tbsp
• Olive oil 2 tbsp
• Bread crumbs 20g
• Honey 2 tsp

Method:

• 1. Marinade the lamb rack with Amoy Golden Desert Cumin Flavour Sauce for 30 minutes.
• 2. Mix the ingredients of Cumin Provencal Paste, stir well. Set aside.
• 3. Put haricots beans in Airfryer, spray some olive oil.
• 4. Put the lamb rack on the beans and airfry at 80°C for 30 minutes.
• 5. Rest the lamb rack in Airfryer for 10 minutes.
• 6. Take out the beans and put on a plate.
• 7. Spread the Cumin Provencal Paste on the lamb rack, press softly.
• 8. Put the lamb rack back in Airfryer, airfry at 180°C for 6 minutes, then further airfry at 200°C for another 2 minutes.
• 9. Rest the lamb rack in the Airfryer for 5 minutes.
• 10. Cut the lamb rack into pieces, sprinkle with sea salt. Ready to serve.

*Air-frying temperature and time may vary by brands and models. Please adjust temperature and time if necessary.

Ingredients:

• Beef Ribs 600g
• Carrot 1pc, 180g (chopped)
• Pear 1pc, 250g (cored and chopped)
• Garlic 2 petals
• Ginger 1 slice
• Water 800mL

Seasoning ：

• Amoy Oyster Extractive Meat Marinade 3 tbsp
• Amoy Reduced Salt Dark Soy Sauce 1tsp

Marinade：

• Amoy Oyster Extractive Meat Marinade 2 tbsp
• Amoy Pure Sesame Oil 1/2 tbsp
• Sugar 1/2 tbsp

Method:

• 1. Cut the beef rib into 2 inches long per pc, marinate for at least 3 hours or overnight
• 2. Put all ingredients (except carrot) and seasoning in the pot, boil and change to medium-low heat, braise for 1 hour
• 3. Add carrot and simmer 30 minutes more, remove the pear and dish up. Pour the sauce onto the short rib, ready to serve.

Ingredients:

• Dried Prawn (soften) 30g
• Green String Bean (sectioned) 50g
• Chives Flower (sectioned) 50g
• Carrot (Shredded) 20g
• Yellow Bell Pepper (Shredded) 40g
• Dried Tofu (Shredded) 65g
• Shrimp Meat (Side-open) 150g
• Squid Tentacles 80g
• Huadiao Wine 8g
• Salt and Pepper Cashew 40g

Seasoning ：

• Amoy Typhoon Shelter Style Sauce 3 tbsp (45g)

Method:

• 1. Blanch the shrimp meat and squid tentacles separately for 3 minutes. Drain and set aside.
• 2. Heat the pan with oil. Add dried prawns, green string beans, carrots, yellow bell peppers, chives flowers and dried tofu in sequence. Stir-fry for 3 minutes.
• 3. Add shrimp and squid tentacles. Drizzle Huadiao wine. Stir-fry for 2 minutes.
• 4.Add Amoy Typhoon Shelter Style Sauce and stir well. Stir-fry for 1 minute. Dish up.
• 5.Add salt and pepper cashews and ready to serve.