I grew up in Luton, which may not sound like a hotbed of multiculturalism but our personal corner of it always was – our family friends included Chinese, Jewish, Indians, Irish, Malaysians, Scottish, Sri Lankans amongst others. When it came to New Year, we celebrated according to both the Gregorian and traditional Chinese lunar calendars. I will never forget the days we spent running wild with the other kids around the farm house, outbuildings and extensive gardens of Uncle John and Aunty Margaret, in between repeated bouts of feasting from a huge kitchen table groaning with dishes and the all-important steamboat. Cherished memories…
So it’s a shame that I seldom cook Chinese food at home; it remains something we tend to eat out, not least because I have a soft spot for dim sum, hard work to make at home (given the sheer variety that can be enjoyed in a single inexpensive meal out). The same goes for roast duck and many other favourite dishes.
That said, I have been using Amoy products for many years; mainly their soy sauces which are available in varieties including light, dark, reduced fat and special selection. I recently tried the lemongrass and kaffir lime one, which adds a lovely rounded citrus flavour – perfect for one of my favourite simple marinades for grilled lamb chops – mix soy, mustard and honey to taste and spread over the meat before grilling.
The meal below was created using some of Amoy’s other products, which they sent to me along with Chinese lanterns, fortune cookies and gold-embossed red envelopes, used to give monetary gifts on special occasions. I’ve added a bowl of clementines, not only because they’re one of my favourite fruits but because oranges are a common gift at Chinese New Year, associated with prayers for good fortune. Fresh fruit also symbolises a new beginning.
Red, gold and orange are the key colours for Chinese New Year, and make laying a themed table simple to achieve. If you are able to add in a few lanterns and red envelopes of your own, so much the better!
We weren’t so keen on the Amoy straight-to-wok medium noodles, which we combined with spring onions, beansprouts and Amoy’s chow mein stir fry sauce – the texture of the noodles was mushy (though we cooked them exactly as instructed) and the sauce wasn’t one I’d buy again.
But we enjoyed the Amoy satay stir fry sauce which we combined with chicken thighs, button mushrooms and sugar snaps. I’d serve this over rice rather than add noodles to the pan (as recommended in the instructions).
Wishing all my readers a very happy Chinese New Year – Kung Hei Fat Choy!
Kavey Eats received a selection of sample products, decorations and a supermarket voucher from Amoy.
Please leave a comment - I love hearing from you!15 Comments to "A Happy Chinese New Year from Amoy"
Dammit, now I want Chinese food!
I had no idea you grew up in Luton! That’s not far from me at all 🙂 I really like Amoy’s products, I actually find the straight-to-wok noodles really handy!
I like idea of ready to wok but these were described as suitable for chow mein and to my mind, they were not right style of noodle. I’m tempted to try them in a noodle soup, as I think they’d work very well in that.
I tend to use a lot of Amoy noodles and sauces and love Chinese food. I do find that straight to wok noodles tend to stick together too much though and find it easier just to use the ones you need to hydrate.
Aah good to know, thanks Corina. I think these ones might work nicely in a noodle soup, so will try that next. Also have some of their other types, which I’ll try in different ways.
I’m not particularly keen on their straight to wok noodles either, but their dried ones are a store cupboard staple in our house! Looks like a very lovely meal, nonetheless!
Thanks Elizabeth, I’m more used to those types too but these were in the hamper they sent, so thought I’d try them as recommended.
The satay sauce with the chicken and mushrooms sounds good, agree that it would probably work better with rice than noodles though.
Yes, i think so. I’m keen to find right fish for those noodles though as they are very convenient to use.
I do really enjoy the Amoy products, mainly since attending a masterclasss with Ching He Huang who showed me loads of great ways to use their ingredients. I like the straight to wok udon noodles and I like the way they create time saving packs which allow you to throw together fast yet tasty mid week meals.
Thanks Laura, yes some of their products are regulars in my shopping basket, for sure. 🙂
Aha, I have these very decorations poised and ready for action on Thursday night. We are hosting a banquet in our pop up so kind of China meets France. These dishes look mouth- wateringly delicious – Yum.
Excellent, hope your table looks gorgeous! I had some gold crêpe flower balls but I could not for the life of me get them to look as they were meant to so I gave up on those!
Mmmm, I now have a craving for noodles!