Garlic oyster sauce

July 21, 2008 |  Print This Post

Lee Kum Kee oyster sauce has always been the oyster sauce for me. I never even ventured anywhere near the various flavored oyster sauces from China that proliferate the market today. When we moved some two weeks ago, I was obliged to go through each and every cabinet in the kitchen and was pleasantly surprised to find an unopened bottle of Mama Sita’s Garlic Oyster Sauce from last Christmas’ gift box from the company (my sister-in-law works there and the owners think that projects like Pinoy Cook deserve some support and recognition so I get a box of their stuff every year — thank you — as a token with no strings and expectations). I made a mental note to keep the bottle on the front row of my condiments after the move.

Last Saturday, I was going to make s stir-fried dish with asparagus and baby corn and decided I was going to try the garlic oyster sauce in combination with chili garlic sauce. Amazing result. Just the right amount of sweet spiciness and the bold, bold flavor of garlic.

More pantry items? Try these!

• Fermented black beans (tausi)
• Katsuo dashi (?)
• Extra virgin olive oil
• Shiitake mushrooms
• Breakfast cereals
• Lemongrass (tanglad)
• Kecap Manis
• Turmeric (yellow ginger)
• Udon
• Jams and jellies

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