Tomorrow will be the Mid-Autumn festival where Chinese celebrate the fifteenth day of the eight lunar month – the Mooncake Festival. Last year, I explained the story behind this festival which you can read more here.
Recently, Amoy has teamed up with TV Chef, Ching He Huang, to launch the Amoyzing Meals in a Minute recipe collection which showcase 12 delicious recipes, inspired by a range of Asian flavours, to help those on the go create tasty, authentic meals without the fuss.
One of my favourite videos is the Malaysian Laska recipe. Go to Amoy YouTube channel to check out her recipes!
To celebrate the new recipes, Amoy sent me a range of their stir fry sauce products and noodles along with Asian decorations and moon cake.
To cook this seafood noodle, I bought octopus, prawns, scallops, baby sweetcorn, pepper and coriander (all chopped into bite size). Firstly, I cooked the scallops with crushed garlic on a pan. Then in the wok, I added a spoon of oil and added the octopus and prawns for a few minutes. Once they were almost cooked, I added in the baby sweetcorn and pepper until cooked.
Then I added a packet of sweet Thai chilli and stirred thoroughly. Finally, I added the rice noodles (glass noodles would be preferable) for one minute. Leave it to cool down before placed it in the fridge. Add coriander and chopped peanut before serving cold.
Stir fry chicken until it is half cooked and add in the diced pepper. Fry until fully cooked and stir in the sauce for a minute. Serve hot with added chopped peanuts along with rice.
Recently, I went back to Singapore and bought the mooncake moulds. So I decided to use jelly instead of proper mooncake to serve as dessert. A day before, I used almond jelly mix and then piped the characters onto it. Let it set and add on the lychee jelly into the mould. Serve cold and/or with ice cream!
Hope you like my three course Mid-Autumn meal!
Happy Mooncake festival!