Tag Archives: Oysters

The oyster belongs to the phylum Mollusca. It ranks among the bivalves in the family Ostreidae.
Like other mollusks, the oyster has appeared in high school.
Oyster consumption goes back, it seems, in ancient times, China and, at the beginning of the Quaternary, on our continent.

The oyster is a product of the sea and this is why she is the receptacle of all the goodness of the sea. Thus, it has restorative and therapeutic qualities indisputable. It is used as a medicine prescribed for children in poor health. It is indeed a source of vitamins, iron, copper and especially iodine, essential to the body.

Oysters are rich in protein and low in calories, fat, cholesterol. It is a food of choice because of its exceptional nutritional benefits but rare elsewhere in the diet.

Oysters are naturally rich in vitamins E, B, D, and to a lesser extent vitamin C (the vitamin C of lemon juice that often accompanies it is negligible). Consumption of oysters with lemon juice also has the defect almost immediately destroy the bulk of vitamin E, contrary to the nature or use vinegar with lemon often preferred by gourmets (and nutritionists) in Because of its lower acidity. Contrary to popular belief, the lemon has no effect on the health standard (it has no effect on potential toxins).

It is often advised not to consume the “first water” present in the shell at the opening that is anyway present in large quantities and contains water refining, sometimes a little sand unpleasant, or may be too salty (in the case of oysters insufficiently refined) or contain a little of their wash water (made prior to the sale in a slightly chlorinated water), which degrades or mask the taste (the more water more likely to still contain the live microalgae, if their washing was not enough, the toxins produced by these algae is causing digestive disorders): once opened, and emptied of the water, the oyster exfiltrate still alive in one or two minutes a purified water sufficient to assess its use and rich in nutrients and easily assimilated minerals.

Chicken wings in oyster sauce

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Ingredients :

  • 1 kg of chicken wings
  • 3 cloves garlic
  • 3 tablespoons of oyster sauce
  • 3 tablespoons of soy sauce
  • 2 tablespoons of nuoc mam
  • 2 tablespoons of sugar
  • 1 ½ teaspoon of glutamate
  • 1 teaspoon of salt

Preparation :

Coarsely chop the garlic.

Cut chicken wings in the phalanges and make slight indentations on each side so that they may well impregnated sauce.

In a bowl place the chicken, add garlic, oyster sauce, soy sauce, fish sauce, sugar, monosodium glutamate and salt, mix.

Marinate at least 1 hour or overnight in the fridge covered with cellophane.

Heat oil in a fryer over high heat, when oil is hot dip the chicken wings and then reduce heat to medium and cook 10 minutes, turning occasionally to prevent the skin from chicken and does not burn turns black as it should be crispy, and obtain a dark brown color.

When the chicken wings are cuitent drain on paper towels.

Serve with plain rice with a sweet spicy sauce for chicken or a carrot salad or papaya.

Tips : you can also bake at 180 ° C for 20 minutes, turning and watching carefully that the skin is dark brown, not black as this mean they burn.

Oyster sauce

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Ingredients :

  • 2 cups of oyster flesh
  • 3 cups of water
  • 1 cup of clam juice
  • 1 teaspoon of salt
  • 1 clove garlic, minced
  • 1 shallot, minced
  • 3 slices ginger, minced
  • 1/4 cup of soy sauce
  • 1 teaspoon of sugar
  • 1 teaspoon of cornstarch
  • 3 teaspoons of water

Preparation :

In a saucepan, put the flesh of oyster, water and the clam juice and bring  to boil, simmer over low heat for 30 minutes.

Then add the other ingredients, salt, garlic, shallot, ginger, soy sauce, sugar and cornstarch and stir constantly.

If the mixture clings to the bottom add a little water, simmer for another 5-10 minutes until the liquid is viscous and dark brown.

Strain the sauce through a sieve, to keep the liquid.

Cool, then refrigerate.

The sauce will keep for several weeks in a jar airtight.

Tips : Normally an authentic oyster sauce is prepared by a caramelized oyster broth until it becomes viscous and dark brown. No other additions are necessary, not even sel.Son subtle flavor both sweet and savory flavor many dishes: meats, poultry, fish, seafood, vegetables, noodles and fried rice.

Anecdotes : The oyster sauce is often used in the Cantonese food, Thai and Khmer. In cambodian, it is called Preng Kchyang and in Chinese is haoyou.
The oyster sauce was created accidentally by a Cantonese, Lee Kum Kee. Having forgotten a dish of oysters on the fire, he realized that the broth which was to formed was transformed into a thick brownish sauce rich on flavored . He sold his new production, which quickly became popular. In 1888 he formed the “Lee Kum Kee Oyster Sauce House” to produce its creation in high quantité. At the twenty-first century, for produce the oyster sauce rapidly and for reduce the costs, the sauce is thickened with cornstarch, flavored with oyster extract concentrate (imported from China or Japan) and darkened by caramel.

 

oh ah chian – oh chien – oyster omelet

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Ingredients :

  • 30 small fresh oysters
  • 110g of sweet potato flour
  • 25 cl of water
  • 2 large eggs
  • 2 onions, chopped
  • 1 tablespoon of chopped chives
  • 4 tablespoon of cooking oil
  • 3 cloves garlic
  • 2 shallots
  • 1 tablespoon of chili paste
  • 1/2 tablespoon of ground coriander
  • salt, pepper

Preparation :

Dip the oysters in water.
Mix sweet potato flour, salt and water, you must have a liquid paste and reserve.
Add 2 tablespoons of oil in a skillet or wok, add onions, cilantro and chopped shallots and sauté a few minutes. Add oysters to the mix. Cook for a minute.Ajouter eggs and batter mix.
Prepare the sauce by mixing chilli and garlic cloves, finely minced.

Add salt and pepper. Sprinkle with chives. Stir and serve with chilli garlic sauce

Anecdotes: Oh-Ah means oyster. Since this dish from Fujian, China, it is also popular in places with Fujian influences, such as in Malaysia, Singapore, and Taiwan (where it is often sold in night markets).

Pajeon – new onion pancake

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Ingredients :

  • 2 onions
  • 80 g of flour
  • 1 dozen oysters
  • 2 eggs
  • 1 red or green chili
  • salt
  • 1/2 glass of water
  • oil

Preparation :

In a bowl put water, salt and flour mix well, then add eggs and mix again.
Wash spring onions and slice 5 cm even the green, then cut the pepper into strips.
Add oysters, new onions and red pepper in the bowl and mix.

Heat a pan and put oil, when it is hot, put a ladleful of the mixture and spread well.Let brown on both sides.
You must use a lot of oil for cooking, so you have the right amount so that the dishis not too fatty.
Mix soy sauce, then sesame oil and sesame seeds.
Serve the pajeon with sauce.

Astuces : We can add the chili powder in the sauce. “Pa” mean spring onion “jeon” mean mixture of egg and flour. There are a large variety of Pajeon : beef, pork, kimchi, shellfish and other seafood are mainly used.