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Authentic & Fusion for Any Menu

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® Authentic & Fusion ASIAN CUISINE for any menu 1 Plain Folded Buns (Butterfly Buns) / #04031 Leading the ASIAN CATEGORY Over the past five years, Asian menu items have increased by 18%*, proving that Asian growth continues to be strong. The number of Asian restaurants keeps growing, and consumers are eating more Asian food away from home than ever before. With these numbers in mind, Amoy and Golden Tiger have cornered the market by being your one-source supplier for all Asian needs, whether traditional or fusion. Mini Pork Potstickers / #52955 AMOY ® • Full line of authentic Asian • Traditional handmade specialty items and noodles appearance • High quality with bold flavors • Easy to prepare GOLDEN TIGER • Classic and fusion-style products • Finest grade meats and seafood • Fresh ingredients • Versatile preparation methods *Technomic industry-leading Calculate cost and gross product profit APPLICATIONS* Wheelhouse: New Splash Screen for a more profitable menu ® • AJINOMOTO WINDSOR Food Cost Calculator: New Landing Screen WHEELHOUSE The gateway to all Ajinomoto® Windsor marketing material. • PROFIT CALCULATOR A free app that helps you determine food cost, serving sizes and menu Landing Screen Food Cost Calculator: New prices. *AVAILABLE FOR iPHONE AND ANDROID—FREE! New products, nutritional bring menu flavor with info, GS1 specs, brochures, coupons, videos & more! TECHNOLOGY Splash Screen Wheelhouse: New • VIRTUAL COOKBOOK Brief cooking tutorials on YouTube with quick and easy ways to upgrade existing menu items or create entirely new ones! • DIGITAL RECIPES We offer dozens of innovative recipes online Scan here for Scan here for our Scan here for our that are easy to view, print and share. Virtual Cookbook Apple Apps Android Apps at your fingertips! at your fingertips! at your fingertips! • AjinomotoWindsorTools.com 1 What makes Amoy and Golden Tiger the Plain Folded Buns (Butterfly Buns) / #04031 ASIAN CATEGORY LEADERS? Authentic Asian recipes. One source Asian supplier. Innovative products with Industry leader in creative #1 leader in product a point of difference. new product development. line breadth and depth. Quick preparation, Vegetarian Made from scratch 0g Trans Fat per serving saving time and labor. product offerings. appearance. —better for you. ASIAN USAGE AND TRENDS* Traditional Chinese Five-Spice blends are composed of the spices pictured below. AS POPULAR TREND-SETTING ON-TREND FLAVORS AS EVER APPETIZERS Traditional Asian and Asian is a Top 3 Siew mai, wontons Fusion are trending WIDE-RANGING VARIETY IS THE ethnic cuisine. and spring rolls are with Millennials. APPEAL SPICE OF LIFE projected to continue Menus in all Asian cuisine is a growing in popularity. segments feature versatile menu option Asian appetizers. for any restaurant. S N R O C S R E E V P O P E L E S I P N C N O A M R A A N T L S N E I N C N E F *Technomic and Datassentials 2 AMOY Product Legend Dietary Preparation V - Vegetarian DF - Deep Fry VE - Vegan P - Pan Fry GF - Gluten Free B - Boil WG - Whole Grain BA - Bake S - Shellfish S - Steam Vegetable Thai Style Spring Rolls / #02011 SPRING ROLLS Combining tasty sauces, succulent meats and crunchy vegetables wrapped in crispy-thin pastry, the spring roll is as full of dynamic flavor as its name implies. Excellent texture and flavorful fillings make these Amoy spring rolls a golden addition to your menu, with easy preparation and consistently high quality. APPETIZERS SOUPS SALADS ENTREES DIETARY PREPARATION PACK EACH QUANTITY NET WEIGHT SUGGESTED PRODUCT DESCRIPTION PER CASE SERVING SIZE Vegetable Gourmet Vegetable Thai Style (Vegan)—A gourmet spring roll featuring 4 4 4 VE DF 4/30 c t . 1 120 7. 5 3 Thai delicate spring onion-decorated pastry filled with tender vegetables, bean vermicelli bags oz. pcs. lbs. pcs. 0 2011 and authentic Thai seasonings. One-Bite One-Bite Vegetable (Vegan)—A “one-bite” miniature vegetarian spring roll 4 4 4 VE DF 6/50 c t . 0.5 300 9.88 5 Vegetable filled with crisp vegetables. Perfect for buffets and other large-volume applications. bags oz. pcs. lbs. pcs. 0 4118 Vegetable Vegetable (Vegan)—An Asian vegetarian staple, these delicate pastries are 4 4 4 VE DF 4/24 c t . 2.5 96 15 1 04152 filled with authenticity. Serve deep-fried for a golden brown crispy texture. bags oz. pcs. lbs. pc. Vegetable Vegetable Cocktail (Vegan)—A miniature version of the larger vegetable 4 4 4 VE DF 4/48 c t . 0.5 192 6 6 Cocktail spring roll, small in size and big in flavor. Deep-fry to a golden brown. bags oz. pcs. lbs. pcs. 04158 Vegetable** Vegetable (Vegan)—An Asian vegetarian staple, these delicate pastries are 4 4 4 VE DF 2/24 c t . 2.5 48 7. 5 1 (C & C) filled with authenticity. Serve deep-fried for a golden brown crispy texture. bags oz. pcs. lbs. pc. 41521 One-Bite One-Bite Vegetable (Vegan)—A “one-bite” miniature vegetarian spring roll 4 4 4 VE DF 2/50 c t . 0.5 100 3.125 5 Vegetable** filled with crisp vegetables. Perfect for buffets and other large-volume applications. bags oz. pcs. lbs. pcs. (C & C) 41181 ** Convenient Cash & Carry Package POTSTICKERS Delicate pastry and flavorful fillings featuring a range of gourmet ingredients make Amoy’s potsticker varieties favorites on any menu. Served crispy or steamed, the result is authentic flavor that satisfies with every bite. APPETIZERS SOUPS SALADS ENTREES DIETARY PREPARATION PACK EACH QUANTITY NET WEIGHT SUGGESTED PRODUCT DESCRIPTION PER CASE SERVING SIZE Vegetable Thai Gourmet Vegetable Thai Style (Vegan)—Gourmet potsticker folded in 4 4 4 4 VE P, S 10/12 ct. 0.7 120 5.25 4 03051 a spinach and basil infused paper-thin pastry and filled with tender vegetables, trays oz. pcs. lbs. pcs. bean vermicelli and authentic Thai seasonings. Vegetable Vegetable (Vegan)—Tender vegetables folded in a delicate pastry. 4 4 4 4 VE DF, 6/30 c t . 1 18 0 11.25 3 04153 P, S bags oz. pcs. lbs. pcs. Turkey Turkey & Vegetable—Ground turkey coupled with vegetables folded in 4 4 4 4 DF, 6/30 c t . 1 18 0 11.25 3 04173 authentic pastry. Perfect for steaming, pan frying or deep-frying. P, S bags oz. pcs. lbs. pcs. One-Bite One-Bite Vegetable (Vegan)—Tender vegetables folded in a delicate 4 4 4 4 VE DF, 6/50 c t . 0.6 300 11.9 5 Vegetable pastry form these “one-bite” potstickers. P, S bags oz. pcs. lbs. pcs. 04213 Shrimp and Shrimp & Vegetable—Shrimp and vegetables folded in a delicate pastry. 4 4 4 4 S DF, 4/30 c t . 1 12 0 7.5 3 Vegetable P, S bags oz. pcs. lbs. pcs. 04223 continued on page 4 3 A M O Y P. 3 -7 Gourmet Potstickers - Duck, Chicken, Pork / #07250, #07251, #07252 Vegetable Thai Style Potstickers / #03051 Lo Mein Noodles / #06104 POTSTICKERS, continued from page 3 APPETIZERS SOUPS SALADS ENTREES DIETARY PREPARATION PACK EACH QUANTITY NET WEIGHT SUGGESTED PRODUCT DESCRIPTION PER CASE SERVING SIZE Pork Pork—Ground pork coupled with vegetables folded in authentic pastry. 4 4 4 4 DF, 6/30 c t . 1 180 11.25 5 04597 Perfect for steaming, pan frying or deep-frying. P, S bags oz. pcs. lbs. pcs. Peking Duck Gourmet Peking Duck—A gourmet version potsticker made with duck 4 4 4 4 DF, 10/12 ct. 0.67 120 5 7 07250 wrapped in paper-thin pastry. P, S trays oz. pcs. lbs. pcs. Chicken Gourmet Chicken—A gourmet version potsticker made with chicken 4 4 4 4 DF, 10/12 ct. 0.67 120 5 7 07251 wrapped in paper-thin pastry. P, S trays oz. pcs. lbs. pcs. Pork Gourmet Pork—A gourmet version potsticker made with pork wrapped in 4 4 4 4 DF, 10/12 ct. 0.67 120 5 7 07252 paper-thin pastry. P, S trays oz. pcs. lbs. pcs. One-Bite Vegetable (Vegan)—Tender vegetables folded in a delicate pastry form 4 4 4 4 VE DF, 6/50 c t . 0.6 300 11.9 5 Vegetable** these “one-bite” potstickers. P, S bags oz. pcs. lbs. pcs. (C & C) 42131 Pork** Pork—Ground pork coupled with vegetables folded in authentic pastry. 4 4 4 4 DF, 3/30 c t . 1 90 5.625 5 (C & C) Perfect for steaming, pan frying or deep-frying. P, S bags oz. pcs. lbs. pcs. 45971 Chicken** Gourmet Chicken—A gourmet version potsticker made with chicken 4 4 4 4 DF, 8/12 ct. 0.67 96 4 7 (C & C) wrapped in paper-thin pastry. P, S trays oz. pcs. lbs. pcs. 72511 ** Convenient Cash & Carry Package RANGOONS For traditional, authentic Asian flavor, you can’t beat the bold and rich flavor of Amoy Rangoons. They are perfect as appetizers with a signature dipping sauce, or can be used as a side dish along with an entrée or Asian salad. APPETIZERS SOUPS SALADS ENTREES DIETARY PREPARATION PACK EACH QUANTITY NET WEIGHT SUGGESTED PRODUCT DESCRIPTION PER CASE SERVING SIZE Buffalo Buffalo Chicken Rangoon—Stuffed with a three-cheese blend 4 4 4 4 DF, 4/30 ct. 1 oz. 120 7. 5 3 Chicken (mozzarella, Roquefort and cream cheese), white meat chicken and BA bags pcs. lbs. pcs. 04041 mild hot sauce. Deep-fry or bake and serve for any occasion. Crab Crab Rangoon—Stuffed with a delicious blend of cream cheese and 4 4 4 4 S DF, 4/30 ct. 1 oz. 120 7. 5 3 04575 crabmeat. Deep-fry or bake and serve for any occasion.
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  • Dim Sum Soup Salad

    Dim Sum Soup Salad

    Dim Sum SOOTHING LETTUCE WRAP 8 VEGETABLE DUMPLING 7 chicken, shrimp, or vegetable/tofu steamed or pan-seared CRISPY CRAB WONTON 7 EDAMAME 6 regular or spicy POTSTICKER 7 steamed or pan-seared FRIED CALAMARI 8 tossed with chinese five spice and TRADITIONAL EGG ROLL 2 served with garlic sauce CRISPY VEGETABLE SPRING ROLL 2 SEAWEED SALAD 8 THAI BASIL ROLL 7 CRISPY SESAME TOFU 6 chicken, shrimp, or vegetable served with garlic sauce served with thai peanut sauce SICHUAN STEAMED WONTON 辣 8 BBQ SPARE RIB 8 garnished with cilantro, crushed peanut, brushed with cantonese BBQ sauce and soy chili sauce CHICKEN SATAY 6 HWCG DIM SUM PLATTER 14 served with thai peanut sauce crab wonton, potsticker, BBQ rib, chicken satay, and golden shrimp toast GOLDEN SHRIMP TOAST 8 Soup Salad HOT AND SOUR 辣 3/6 GINGER SESAME CHICKEN 10 chicken, tofu, bamboo shoot, field of mix green, carrot, english cucumber, wood ear mushroom, and egg tomato, with crisp wonton chip, and served with sesame ginger dressing WONTON 3.5/7 chicken, shrimp, and vegetable HOUSE COLD PICKLED SALAD 8 in chicken broth english cucumber, tomato, and chinese cole slaw EGG FLOWER 2.5/5 ASIAN PEANUT CHICKEN 10 field of mix green and crispy vermicelli noodle VELVET CORN 3.5/7 with thai peanut dressing topped with homemade chicken or crab candied walnut VEGETABLE SPINACH TOFU 3/6 SPICY MANDARIN STEAK 辣 14 grilled beef tenderloin on bed of mix green, SNOW WHITE SEAFOOD 4/8 drizzle hot chili oil with sesame ginger dressing shrimp, scallop, crab, calamari, fish, asparagus, waterchestnut, SEARED AHI TUNA 14 shiitake mushroom, and egg white bed of fresh baby spinach, red onion, english cucumber, and red bellpepper.
  • Wrap up Flavor in Vietnamese Spring Rolls a Savory Pork Filling in Crispy Rice Paper Bundled up with Noodles and Fresh Greens

    Wrap up Flavor in Vietnamese Spring Rolls a Savory Pork Filling in Crispy Rice Paper Bundled up with Noodles and Fresh Greens

    Wrap Up Flavor in Vietnamese Spring Rolls A savory pork filling in crispy rice paper bundled up with noodles and fresh greens BY NGUYEN THI THAI MORELAND Each spring roll gets wrapped up in its own “salad,” making a bundle of fresh flavors and varied textures. The spring roll itself is fried until crunchy, and then it’s arranged with tender rice noodles, fresh mint, and cilantro and rolled up in a leaf of crisp romaine lettuce. Delicious all on its own, spring rolls are even better when dipped in nuoc cham, a sweet-salty-spicy dipping sauce that’s easy to make. Photos: Martha Holmberg 30 FINE COOKING Copyright © 1994 - 2007 The Taunton Press f I had to name a national dish that both North Iand South Vietnam could claim, it would be Vietnamese spring rolls. Called cha gio in Viet- namese, spring rolls are crispy, golden brown, rice- paper wrappers filled with a savory vegetable, ground pork, and seafood stuffing. The rolls are served with whole romaine lettuce leaves, fresh mint, cilantro, and rice noodles. A spicy, garlicky dipping sauce called nuoc cham, at once sweet, tart, and salty, is the traditional accompaniment. The exact recipe for spring rolls varies a little from cook to cook, and there are also regional differences. These dried ingredients get plumped in warm water before The North Vietnamese use jícama, a crunchy, use. The bottom row shows (from left to right) mushrooms, starchy tuber, while Southern cooks use bean bean thread noodles, and black fungi as you would find them sprouts. Northern cooks also like to use crab meat packaged in dried form.