- 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
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.
This is Thai fondue with beef, pork and veal. Let yourself be tempted by this Thai dish!
The shrimp soup is a unique taste of Thai cuisine favorite with foreign tourists according to a rece...
The Reshmi kabab are very tasty grilled skewered chicken with its variety of spices. This dish come...
Emadatse is a stew of chili and cheese, this is the national dish of Bhutan.
Chicken wings in oyster sauce is a dish of Laos.
Chinese fondue with seafood delight all those who like seafood.
The curried cauliflower and potatoes is widespread in Nepal. It is served in daal bhaat.
Satay or sate is a famous skewered meat in Asia including Malaysia, Indonesia but also Singapore, th...
Kewa Phagsha is a dish of spicy pork with potatoes, this dish is a Bhutanese.
Pad Thai noodles are a specialty Thai is the national dish, it is widespread in all of Thailand and ...