Pork Jowl in Amoy Sauce for Spicy Eggplant (Sacue for Spicy Egg Plant Gold Label DSS Pure Black Sesame Oil) (1)
Sauteed Jackknife claim wth BBG

Sautéed Jackknife Clams with Black Bean Sauce (豉椒炒蟶子)

Amoy’s Black Bean and Garlic Convenient Sauce is made from top grade salted black bean, garlic and canola oil- giving it a strong aroma. It has a salty and sharp taste profile, making it a quick and easy solution to enrich the flavours of proteins. No added preservatives and no added flavour enhancers. Made in Hong Kong


Jackknife clams 600g, onions 4g, red and green bell peppers 90g, red bird chilies 2-3 pcs (sectioned)


Amoy Black Bean and Garlic Sauce 2 1/2 tbsp, sugar 1 1/2 tsp, water 4 tbsp


Corn starch 1 tsp, water 1 tbsp


1. Shred onions, green and red bell peppers.
2. Soak and wash jackknife clams. Cook jackknife clams with boiling water until the clams steam open. Pour away the boiling water and rinse jackknife clams under running water. Drain well.
3. Sauté onions, green & red bell peppers and red bird chilies. Dish up. And then add and heat the oil. Sauté jackknife clams over high heat. Dish up.
4. Heat the oil. Stir in seasoning and bring it to a boil. Add jackknife clams, onions, green & red bell peppers and red bird chilies and stir well. And then stir in the thickening.


黃肉蟶子 600克(1斤)、洋蔥4克、紅、青椒共90克、指天椒 2-3隻(切細段)


淘大蒜蓉豆豉醬2 1/2湯匙、糖1 1/2茶匙、水4湯匙




1. 洋蔥及青,紅椒切粗條。
2. 蟶子浸洗後,用滾水灼至開口,倒去滾水,再用水沖洗至乾淨,隔水待用。
3. 先炒香洋蔥、青,紅椒及指天椒,盛起,再加油燒熱,下蟶子大火略炒香,盛起。
4. 燒熱油,倒入調味料煮滾,加蟶子,洋蔥,青,紅椒及指天椒炒勻,埋芡再兜勻,即可上碟。

preload preload