Tuesday, 30 April 2013

Amoy Special Selection Soy Sauce Recipe Competition

Amoy Special Selection Soy Sauce
Create Your Own Recipe

To celebrate the exciting launch of the new Amoy Special Selection Soy Sauce are inviting my readers to experiment with Amoy Special Selection Soy Sauce and create their own recipes.
The best recipe entry, as judged by me, will be rewarded with a Chinese-themed goodie bag valued at £50, courtesy of Amoy!

I will judge the recipes based on ease of preparation, innovative use of flavours and recipe originality. Each will be marked out of 100, with 100 being the best, and added up to give the participant an overall score. In the event of a tie, I will use my discretion to choose a winner. My decision is final and binding and no correspondence will be entered into.

Amoy would also love to provide a selection of Amoy Special Selection Soy Sauce to give to  first 5 followers, who enter.  [Please see terms and conditions below for more details].

Please remember to leave your email or Twitter name as I have no way of contacting you if your recipe gets chosen.

1.       There are 5 bottles of Amoy Special Selection Soy Sauce 250ml available to be distributed on a first come, first served basis to people wishing to take part in this competition. Requests for product from each entrant must be made by midnight on 24.05.2013 by  contacting the blogger via email with their full name and address.

2.       A third party (Cohn & Wolfe) will be responsible for shipping the product to the entrant wishing to take part in the competition. Cohn and Wolfe will pay for the cost of shipping via standard delivery in the UK.

3.       After the five bottles have been allocated it is still possible to participate in the competition by purchasing a bottle in a food supermarket (Amoy Special Selection Soy Sauce 250ml is available in selected Waitrose, Tesco and Co-op stores). Any costs incurred when purchasing the product must be covered by the entrant and will not be covered by HJ Heinz Foods Ltd, Amoy, the blogger or Cohn&Wolfe

4.       To enter, recipe creations must be posted as a ‘comment’ onto the blog post on the blog that is hosting the competition.

5.       All recipes must use Amoy Special Selection Soy Sauce 250ml to be eligible to win.

6.       Open to UK residents (excluding Northern Ireland) aged 18 or over at time of entry, except employees and their immediate families of HJ Heinz Foods Ltd, Cohn & Wolfe and anyone connected to this Promotion.
7.       Entries must be received by midnight on 31.05.2013.


1.       The winning recipe will be chosen by the blogger (Jo Bryan) who will judge the recipes based on ease of preparation, innovative use of flavours and recipe originality. Each will be marked out of 100, with 100 being the best, and added up to give the participant an overall score. In the event of a tie, the blogger will use their discretion to choose a winner. The blogger’s decision is final and binding and no correspondence will be entered into.
2.       The winning recipe will be chosen by the blogger and the winner will be awarded with an Amoy goodie bag (‘the prize’) consisting of Amoy Special Selection Soy Sauce 250ml and other selected Amoy products up to the value of £50. The exact contents of the prize are at the discretion of HJ Heinz Foods Ltd and Cohn & Wolfe.
 There is no cash alternative to the prize.

3.       Winners will be notified by the blogger hosting the competition by 14.06.2013, whereby they will require contact details by 21.06.2013 (name, email, telephone number and delivery address) for prize distribution.

4.       HJ Heinz Foods Ltd retain the right to distribute or reproduce all recipes submitted into the competition.


  1. Ginger Vegetarian stir fry

    1 tablespoon cornflour
    2 cloves crushed garlic
    2 teaspoons chopped fresh ginger root
    3 tbsp vegetable oil
    3 tbsp water
    1 head of broccoli cut into florettes
    175g baby sweetcorn & sugar snap (sold at Tesco)
    100g julienne carrots
    1/2 chopped onion
    2 tbsp Amoy soy sauce
    salt to taste

    In a large bowl, blend cornflour, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornflour is dissolved. Mix in broccoli,baby sweetcorn & sugar snap & carrots, tossing to lightly coat.

    Heat remaining 2 tablespoons oil in a wok over medium heat. Cook vegetables in 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.

    1. Send me your details Liz,email under my pic at the top.

  2. This comment has been removed by the author.

  3. Seafood pancakes

    For the Pancakes
    115g all purpose/plain flour
    Pinch salt
    1 egg
    300ml milk
    1 tsp melted butter plus melted butter for cooking

    For the Filling
    15ml Amoy special selection soy sauce
    300g prepared seafood

    1. To make the pancakes, add the beaten egg to the sifted flour. Gradually add the milk and stir until lump free. Add the butter.
    2. Spoon a little of the batter mix into a hot frying pan and gently cook until browned. Flip and repeat on the other side.
    3. Repeat 4 times and set to one side.

    4. To prepare the filling gently fry the seafood in a buttered frying pan with the soy sauce.

    5. Place a quarter of the seafood mixture into the center of each pancake and roll into a sausage shape.
    6. Place on a grease proof oven dish and warm in the oven for 10 minutes.
    7. Serve with a pot of Amoy Special Soy Sauce.

  4. Baked Chicken and Vegetables

    Make a sauce to coat 6 chicken thighs in made from:
    Tbsp Honey
    Slosh of Amoy Special Selection Sauce
    2 cloves of garlic finely chopped
    Salt and Pepper to taste

    Place the coated Chicken on baking tray now add your vegetables to roast on the same tray
    2 onions - quartered\
    4 large carrots
    A few garlic cloves
    Half a butternut squash
    It is great for using up veg that needs eating straight away so you can also add peppers, mushrooms or whatever you have.

    Bake in the oven at 170c for around 40 minutes and serve with freshly steamed rice.

    1. Hi send me your details for the third free bottle.

  5. Chilli Honey Soy Salmon Recipe (sweet and hot)
    4 x salmon fillets (boned)
    1 x red chilli finely diced (or more if you like it hotter)
    1 garlic clove finely chopped
    Large tablespoon fresh coriander roughly chopped
    100ml soy sauce
    2 tablespoons of Honey (or to taste if you like it sweeter!)
    Chinese vegetables (cabbage, water chestnuts, bamboo shoots etc.)

    Heat the oven to 200’ (regular) or 180 (fan)
    Combine all the ingredients, apart from the salmon in a large bowl. Mix very well and then add the Honey. Taste and add more honey/chilli depending on how you like it.
    Add the salmon and marinate for roughly an hour (though longer doesn’t hurt)
    Arrange on a baking tray and spoon the mixture over the salmon. Cover with foil loosely and cook for about 10-12 minutes.
    After 5 minutes or so, cook the vegetables quickly in a little bit of oil in a pan on a medium heat for 4 minutes. For the remaining minute heat the remaining marinade.
    Dish up the vegetables and place the salmon on top, making sure to spoon additional warm sauce over the vegetables and salmon.

    1. I should perhaps add the the 100ml soy sauce was of course Amoy Special Selection Soy Sauce 250ml :)

    2. Hi send me your details email at the top, 'About Me' read more

  6. Here's my "Chinglish Beef" recipe

    350 g very tender frying steak (in an ideal world, fillet steak - but we can't all afford it!)
    2 large onions
    2 tbs tomato ketchup
    2 tbs Worcestershire sauce
    2 tbs Amoy Special Selection soy sauce
    1 tbs ginger wine or dry sherry
    1 tbs caster sugar
    60 ml water
    1 tsp cornflour blended to a paste with a little water
    3 tbs sunflower oil

    2 Amoy Special Selection soy sauce
    2 tbs cornflour
    1 tsp bicarbonate of soda
    1 tbs sunflower oil
    4 tbs water

    Slice the beef fairly thinly (not as thinly as for a stir-fry - slices about 8 cm square and ½ cm thick work well). Blend together the marinade ingredients and turn the beef well in the mixture, then leave for at least 4 hours stirring frequently.

    Heat the oil and fry the steak slices until cooked to your preference, then drain and set aside to keep warm. Briskly fry the onions until lightly cooked, then add the ketchup, Lea and Perrins, wine or sherry, sugar and water. Bring to the boil then stir in the cornflour mixture. Cook, stirring, until thickened then return the beef to the pan and mix well.

    1. Fifth and final bottle,please send me your details.

    2. Thanks Jo, that was quick, I was still reading the other recipes!

    3. Wrong time for me to be reading, so hungry now after seeing the first 5.


    4-5 tablespoons Peanut butter (I prefer crunchy but smooth does too)
    100ml Amoy Soy Sauce :0)
    4 skinless chicken breasts

    Mix the soy sauce and peanut butter together in a bowl.
    Cut the chicken breasts into strips and place in the bowl.
    Marinade for at least a couple of hours (overnight if you can) and then when ready to cook, thread onto skewers and then either grill or BBQ until cooked through.


  8. Sweet Prawn & Ginger Salad

    1 head curly endive(frisee)lettuce, 50g Lambs lettuce, 250g cooked & peeled prawns, 150g grated carrots, 150g diced or sliced onion, ¼ cucumber chopped. 50g/2oz bamboo shoots

    Black pepper to season (garlic salt if liked)

    DRESSING- 200ml extra Virgin olive oil
    80ml balsamic vinegar
    100ml Amoy Special Selection Soy Sauce 250ml
    2 tbsp honey
    ½ tsp ground ginger
    2/3 tbsp tomato ketchup

    Place salad ingredients in a large bowl.
    Put all dressing ingredients into a sealable bottle or jar & shake well, drizzle this over & the salad ingredients, toss and season with black pepper and if liked a sprinkling of garlic salt.

  9. Yasai Katsu Curry

    1 Apple
    1 Red Onion
    5 whole garlic cloves, peeled
    2 carrots
    2 tbsp plain flour
    1 tbsp mild/medium (depending on taste) curry powder
    600ml chicken stock
    2 tsp honey
    3 tbsp Amoy Special Selection Soy Sauce
    Half tsp garam masala
    Salt and pepper
    100g flour, seasoned with lots of salt and pepper
    1 free-range egg, beaten lightly
    1 & a half Japanese curry roux blocks (optional but tasty)
    1 sweet potato
    Half butternut squash

    Peel the sweet potato and butternut squash and cut into discs.
    Set up a production line with the seasoned flour beaten egg and breadcrumbs in 3 separate dishes.
    Flour, egg and bread the discs of veg and set to the side.

    For the sauce

    Finley grate the garlic, carrot and apple and soften with the onion in a pan with a little vegetable oil.
    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.
    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.
    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,

    Serve the veg and sauce on a bed of rice and enjoy.
    The sauce can be made in advance and frozen which I would recommend as it makes the recipe really easy :)

  10. I made a salad dressing and added it to chicory.Simple really two thirds soy sauce,one third olive oil.

  11. I made a salad dressing and added it to chicory.Simple really two thirds soy sauce,one third olive oil.

  12. Chinese Style Braised Pork

    Ingredients (Serves 4 as part of a meal)
    500g boneless pork belly with skin or shoulder
    4 slices of unpeeled ginger
    1 spring onion (white part only), crushed
    75ml Shaoxing wine (or dry sherry)
    500ml stock or water (plus more if needed)
    2 piece star anise
    small piece of cassia bark or cinnamon stick
    2 tbsp Amoy Special Selection Soy Sauce
    2 tbsp sugar
    salt to taste
    a few spring onions (green parts) to garnish

    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.

    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 onions

  13. soya sauce ginger chicken

    500g chicken thighs
    soya sauce
    dark soya sauce
    sesame sauce
    corn flour
    garlic (chopped)

    1. marinate the chicken thighs with soya sauce, dark soya sauce, sugar, sesame sauce and cornflour in a zip lock bag
    2. heat oil in a pan and add garlic
    3. add strips of ginger (a lot) into the pan and cook for 1 min
    4. add the chicken and boil it till it cooked.

    This is my own recipe! Hope it make sense.

  14. Hey guys, this my recipe for "Chicken Egg Drop Soup" This recipe is FAB, definitely takes less than 30 minutes to create, infact i would hazard that it can take even less than 20. If any of you have had chinese takeaways or been to a chinese restaurant before, you may be familiar with the "chicken and sweetcorn soup" they serve, the recipe of which is usually identical in each restaurant. That dish is a variation (the thicker version we all know of is apparently an "American-Chinese" invention) of the traditional "Egg Drop" or "Egg flower" soup.

    Chicken Egg Drop Soup (serves 2)

    2 tbsp rapeseed oil
    2 finely chopped spring onions
    1 small cooked chicken breast, diced finely
    1 x 150g tin sweet corn
    900ml chicken stock
    30ml Amoy Special Selection Soy Sauce
    1 large egg, beaten
    Pepper to taste

    1. Sautee the spring onion in the rapeseed oil for 2 minutes, stirring often. Add all the other ingredients except egg, and boil for 5 minutes.
    2. Whilst the soup is boiling rapidly, pour the beaten egg in a steady stream whilst stirring constantly, to create thin strands of cooked beaten egg within the soup. Do this four about 2 minutes or until all the egg is cooked.
    3. Season to taste and serve!

    1. Oh and my email is melbooth@msn.com, cheers very much!

  15. This comment has been removed by the author.

  16. Glazed Tuna Steak with Basil and Cherry Tomatoes

    Serves 2

    2 pieces Tuna fish steak
    3 tablespoon Amoy soy sauce
    50 ml Dry sherry
    1 teaspoon Brown sugar
    a handful of sweet basil leaves
    6 cherry tomatoes (cut into halves)
    1/2 teaspoon crushed red pepper flakes
    1 clove garlic (chopped)
    2 tablespoon olive oil
    Ground black pepper

    1.Marinade the tuna steaks in chopped garlic, soy sauce, sherry and brown sugar for 1 to 2 hours.
    2.Remove the tuna from the marinade. Dry with kitchen towel.
    3.Heat the olive oil in a large heavy base frying pan. Fry tuna steaks 3-4 minutes on each side.
    4.Add in the cherry tomatoes and sizzle for 2 minutes. Add in the basil leaves and the crushed pepper flakes.
    5.Add in the marinade and sizzle into a thick syrupy glaze. Serve on two warm plates. Sprinkle with freshly ground pepper.

  17. slow baked the lamb in the oven.

    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!

    I took the lamb out of the oven and left it to cool.

    I got my trusty frying pan out and put some olive oil in it .. and heated it up.

    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.

    I shredded the lamb and added it to the rice and here's where I got creative.

    I added some coconut milk probably a cup full will do it .

    1 tea spoon poppy seeds.

    1 tea spoon mustard seeds.

    1 tea spoon ground turmeric.

    1 tea spoon garlic puree.

    1/2 tea spoon chili powder.

    Some squashed stem ginger.

    You can adjust this recipe as you see fit.

    Added 100g or so of sweetcorn.

    I then added one of those stock cubes and a cup full of water and simmered it off.

    The result was a Moroccan style sweetcorn dish


  18. seasonal Asparagus zing - serves 4 as a starter or supper
    heat a tablespoon of sesame oil in a flat pan or wok, and add a couple of minced garlic cloves, and a tablespoon of minced fresh ginger - roughly chop 8 spears of white asparagus and 8 of thick green asparagus and stir fry for 2 minutes, then add 8 spears of fine asparagus, and a roughly chopped pak choi - stir for one more minute, remove from heat, add a tablespoon of soy sauce and serve onto 4 square plates, placing pak choi first and then pile on the asparagus in a jenga pattern!! from @CarolGardner7

  19. Chicken Egg Fried Rice Recipe (Serves 4)

    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)

    • 4 eggs
    • 1 tsp of olive oil
    • 1 red pepper, diced
    • 2 spring onions, sliced
    • 2 mushrooms, sliced
    • 2 small chicken breast, diced
    • 3 cups of cooked rice
    • 4 tsp of Amoy Special Selection Soy Sauce
    • Salt and pepper to season


    Beat together the egg and put it to one side.
    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.

    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.

    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!

    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.

    By @LilinhaAngel :)

  20. You will need:

    2-3 tablespoons of Amoy Special Selection Soy Sauce
    2-3 tablespoons of Worcestershire sauce
    2 tablespoons of Lemon Juice
    3-4 cloves of Garlic finely chopped
    1 tablespoon of Tomato ketchup
    6-8 Chicken pieces or pork chops (depending on how many or how hungry you are!)

    1. Put your chosen meat into a large baking tray or roasting dish. Add the other ingredients making sure the meat is liberally coated in them.

    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) loosely covered in foil.

    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!).

  21. Sticky BBQ Chicken Wings and Drumsticks

    - 6 chicken drumsticks, preferably free-range- 6 chicken wings, preferably free-range

    For the marinade:- 2 tbsp clear honey- 3cm/1¼in piece of fresh ginger, peeled and grated- 1 garlic clove, crushed- 1½ tsp Chinese five spice- 2 tsp Amoy special selection soy sauce- 3 tbsp orange marmalade- ½ tsp grated orange zest- 1 tbsp sesame oil


    1. Slash the chicken drumsticks three to four times each with a sharp knife and place in a non-metallic bowl with the chicken wings. Mix together all of the marinade ingredients and pour over the chicken. Leave to marinate for at least 2 hours, or overnight if you can, turning occasionally.
    2. Once it has marinated, place the chicken on the barbecue over medium-hot coals and cook for about 20 minutes, brushing with any marinade left in the dish as it cooks. If it's colouring too quickly, move to a cooler part of the barbecue to cook more gently. It's important you cook the chicken all the way through.
    3. If you're unsure, pierce a drumstick with a skewer: if the juices are still pink, carry on cooking. Eat as soon as they're cool enough to handle, with the sticky sauce all around your mouth and fingers. Isn't that what barbecues are all about?
    4. The chicken can also be cooked in the oven for perfect picnic food. Preheat the oven to 200C/400F/Gas 6.5. Transfer the chicken into a roasting tray with a couple of spoonfuls of marinade. Place in the oven for about 50 minutes, turning occasionally and basting with the marinade and juices until thoroughly sticky and golden, adding extra marinade to the tray if necessary. Once the chicken pieces are cooked, eat them when fresh and hot, or leave to cool before packing up for a picnic or packed lunch.

    Made these on Saturday yummy :-)

    1. My twitter is: @firestar_louise
      My Email is: louisehutchings82@hotmail.co.uk
      My Facebook is: Louise Nicole Hutchings

      Thanks x

  22. This is my Dad's recipe for Stir-Fried Beef with Mixed Vegetables and Peanuts, he always made it when my Mum took us to town shopping. It only takes half an hour to prepare and cook so its the perfect meal after a busy day.

    500g rump steak, thinly sliced across the grain then cut into strips
    Salt and pepper to taste
    1 tsp. ground ginger
    1 Tbs. cornflour
    50 ml oil (I use groundnut oil)
    5cm. piece fresh ginger peeled and chopped
    175g. bean sprouts
    2 spring onions chopped
    3 Tbs roasted peanuts
    2 Tbs. Amoy Special Selection Soy Sauce
    1 tsp. wine vinegar
    1 tsp. brown sugar

    Rub the beef strips with cornflour, salt, pepper and ground ginger.
    Heat the oil in a large, deep frying pan. When it is hot add the fresh root ginger and fry for 1 minute, stirring constantly.
    Add the beef and stir-fry for 2 minutes, stirring constantly. Add the remaining ingredients and stir-fry for a further 11/2 minutes.
    Transfer the mixture to a warmed serving dish and serve at once with fried rice and Amoy Soy Sauce.
    Serves 4.

  23. Blogged here http://www.dragonsandfairydust.co.uk/2013/05/23/honey-and-soy-sauce-chicken-recipe/

    Honey and Soy Sauce Chicken


    3 chicken breasts
    1 red onion
    1 red pepper
    4 mushrooms
    2 tablespoons soy sauce
    1 tablespoon lime juice
    1 tablespoon lemon juice
    3 tablespoons runny honey


    Mix the lime juice, lemon juice, soy sauce and runny honey together in a shallow dish.
    Place the chicken breasts in the mixture and leave to marinade for at least four hours, but preferably overnight.
    Chop the onion, mushrooms and pepper and the chicken into pieces.
    Heat some oil in a pan and stir fry the chicken. When nearly done add the onions, mushrooms and pepper with the remaining marinade sauce and cook for a few minutes until it is cooked though.