I am familiar with Amoy soy sauce and use it a lot when I am making different dishes in my kitchen. Recently Amoy have launched a range of great new products, including Easy Meal Kits and Stir Fry Soy sauces to make it easier to add an Asian flavour to your dishes. As part of the launch Amoy have teamed up with TV chef, Ching He Huang who has come up with 12 delicious recipes to help you create tasty authentic meals quickly in your own home. You can find all these Amoyzing Meals in easy to follow videos on the Amoy YouTube channel. I love the sound of the new Easy Meal kits which have a wide range of flavours. You can choose from Malaysian Laksa and Nasi Goreng, to Thai Green Curry and Thai Red Curry, all you need to do is to add meat. There is also a new range of stir fry sauces including Red Chilli, Lemongrass and Kaffir Lime, and Garlic and Chinese Five Spice which will add a twist to mid week meals.
Amoy have sent some of their products to bloggers and challenged them to come up with barbecue recipes using them. I love a good challenge so I was happy to get involved. Luckily the weather has been amoyzing recently so I had a chance to get out the barbecue and experiment. I came up with a number of different recipes using the ingredients provided, Noodle salad, Peanut and lime satay chicken kebabs, sticky chinese barbecue ribs and salad with a soy sauce dressing.
I was provided with a number of different ingredients from the range, Amoy Straight to wok noodles, Amoy Peanut Satay stir fry sauce, Amoy Sticky Glaze Chinese Barbecue sauce, Amoy soy sauce and Amoy Stir Fry Sauce with garlic and chinese five spice. There was plenty there to experiment with.
When I saw the Sticky Glaze Chinese Barbecue Sauce my first thought was to just use it on some ribs. My husband and son love ribs and they are really easy to do on a barbecue. I baked them in the oven for an hour, covered them with the sauce then put them on the barbecue for another half an hour until they were done. To be honest the sauce didn’t need any fiddling with, the ribs were perfect with a lovely barbecue sauce flavour. My husband and son made short work of the ribs.
To go along with the ribs I made a green salad with a soy sauce salad dressing. The salad was just a simple mix of different lettuce leaves, cherry tomatoes and cucumber, The dressing was a mix of lemon juice, olive oil, soy sauce, grated ginger, garlic and black pepper. It added a lovely flavour to the salad which went perfectly with the sticky barbecue ribs.
Noodles are not something that I usually associate with barbecues, but then I thought I could create a noodle salad with different coloured vegetables which would sit in a bowl and everyone could help themselves to some to put on their plate. I used the Amoy Stir Fry with garlic and Chinese five spice, some of the Amoy straight to wok noodles and threw in some different coloured peppers, some mange-tout and baby corn. The resulting salad was bursting with flavour and the crunchy vegetables added a taste of Summer.
I love kebabs on skewers at barbecues, meat intermixed with brightly coloured vegetables. I decided to make a marinade with the peanut satay and some lime juice and use it on some chicken. I then threaded the chicken and some vegetables onto skewers and left them to cook on the barbecue. The result was a lovely kebab. The lime worked really well with the peanut satay and added a tropical freshness to the taste. I used mushrooms, red peppers, baby corn and cherry tomatoes threaded onto the skewer between the chicken.
We really enjoyed our Amoy barbecue and the range of different sauces and flavours available in the range. Why not pop over and see the lovely warm chicken salad with grilled mango and peaches that Galina from Chez Mazimka cooked for the challenge or the delicious sticky chinese steak with rainbow noodle salad from Cheryl at Madhouse Family Reviews and the yummy Marinated Chicken and Prawn that Lilinha at Lilinha Angel’s World made.