共同策划

 别以为唯有在顶级餐厅才能吃到100%澳洲入口的羊排，在极平民的环境下，你也能吃到价钱公道，肉质绝佳，味道一流的澳洲羊排。各位超级食家们，请注意！它的名字叫“MyRinade”!

Lamb's wonderfully rich flavour is often matched by its price tag. Not these guys. “MyRinade”Lamb shoulder chops deliver as much or more lamby goodness with super affordable price. It is a carefully selected of Australian imported premium lamb shoulder. Now you can get them easily on pre-packed.

  1. 羊肉 Lamb:

    110克与170克供选择，黑胡椒味还加入Kuah Asam，更增风味。这些羊肉都是顶级羊肉，皆澳洲入口。
    Choices of 110g and 170g of Australian imported premium lamb shoulder, served with black pepper sauce which enhance with Kuah Asam.

  2. 无骨鸡腿肉 Boneless Chicken Whole Leg:

    鲜嫩多汁，同是惹味的黑胡椒味。
    Super tender and juicy boneless, also served with black pepper sauce.

你能在各主要超级市场买得到腌制包装的MyRinade羊肉或鸡肉。只需3至1o分钟的温火煎或放入烤箱，再搭配喜欢的配料，你就能与家人在极短的时间内享用顶级羊肉。

MyRinade pre-marinate lamb and chicken are available in major supermarkets. Marinated in their home recipe black pepper sauce, bring you great convenience with takes 3 to 10 minutes only to ready a delicious meal for you and your family.

    做法：
  1. 中火煎羊肩排，约6至8分钟，熟度依个人喜好。
  2. 搭配生菜、樱桃番茄与薄荷，无须酱料，因为羊肩排已非常入味。
    Method:
  1. Pan-fried lamb shoulder chop with medium heat，about 6 – 8 minutes
  2. Plate and serve with cherry tomatoes and lettuce, garnish with mints. No sauce needed, as the lamb shoulder chop is well marinated.

MyRinade还能变变变……变出不同的创意吃法
Be creative with MyRinade, experience the new way of dining…

    香烤法式面包/Toasted Baguette with cheese and chicken

    做法:
  1. 无骨鸡腿肉，取肉，切丁，快炒，备用。法式面包，切片，备用。灯笼椒切粒
  2. 法式面涂上牛油，随着涂上番茄膏，放上鸡肉丁与灯笼椒，铺上mozzarella干酪
  3. 预热烤炉，把面包放入烤炉，10-15分钟，190度
    methods:
  1. Dice the chicken, stir-fried, keep cold. Slice the baguette, as well the lantern pepper.
  2. Spread butter on baguette, follow tomato paste, chicken and lantern pepper. Top with mozzarella cheese.
  3. Pre-heat oven, then baked the baguettes for 10-15 min, 190C.

鸡肉炒面 /Fried noodles with chicken

    做法:
  1. 热锅煮面，3分钟即可，过冷河。
  2. 热锅，炒香洋葱，加入鸡肉与鲍鱼菇。然后加入MYRINADE 无骨鸡腿肉内的研制酱料。快炒，加入灯笼椒、葱末与面条。
  3. 盛盘，撒上芫茜即可。
    methods:
  1. Boiling water, cook noodle for 3 minutes, drain with cold water。
  2. Heat the pan, stir fried onion, follow by chicken slice and grey mushroom, and add in the gravy of the “MYRINADE chicken boneless whole leg” marinade source. Then add in lantern pepper, spring onion and noodle.
  3. Plate and serve, garnish with coriander.