oyster sauce

Kepiting saus Padang is a traditional seafood dish. It consists of crab that's served in spicy Padang sauce. Mud crabs or blue crabs are usually used for the preparation of this dish. They're boiled in hot water until fully cooked (they will turn ... READ MORE

Similar to an omelet or a pancake, okonomiyaki is an immensely popular Japanese dish. The batter is made with eggs, flour, water, grated yam, and shredded cabbage. Additional ingredients such as fish, seafood, meat, vegetables or cheese are also o... READ MORE

Har gow is a Cantonese dumpling characterized by a delicate, translucent wrapper enveloped around a shrimp filling. The dish was created out of necessity when the owner of a small, family-style teahouse from Guangzhou came up with an idea to buy t... READ MORE

Shumai, literally translated as to cook and sell, is a staple of dim sum cuisine consisting of an open-topped dumpling filled with steamed ground pork, and sometimes finely chopped shrimp or Chinese black mushrooms. When... READ MORE

Cha siu bao are popular Chinese pork roast buns. Whether steamed or baked, they are always filled with a sweet and spicy grilled pork filling. Steamed varieties are delicate and soft, with a snowy white color, while baked chao siu bao have a light... READ MORE

Rau muống xào tỏi is a traditional dish that's suitable for vegetarians. It's made with a combination of morning glory (water spinach), garlic, fish sauce, salt, sugar, and oyster sauce. The water spinach is blanched, then stir-fried with g... READ MORE

Originating from Cantonese cuisine, zhaliang refers to traditional Chinese deep-fried crullers wrapped in silky and almost translucent rice sheets. Similar to the plain cruller, zhaliang is commonly served for breakfast, but it is often a part of ... READ MORE

Lok lak is a Cambodian stir-fry utilizing beef, chicken, or shrimp as the key ingredients, although beef is typically the most popular option. For the beef version, a bed of lettuce leaves is traditionally topped with cucumbers, tomatoes, raw onio... READ MORE

Beef kway teow is a Singaporean and Malaysian noodle dish that can be served either as a quick meal or as a side dish to bigger meals. In order to prepare it, broad and flat rice noodles are stir-fried with vegetables and herbs, and topped with sl... READ MORE

Yakisoba is the Japanese variety of fried noodles. Originating from the Chinese chow main, these noodles are usually mixed with a variety of meat and vegetables. Japanese favorites are usually pork, cabbage, onions, and carrots. The most ... READ MORE

Black pepper crab is the unofficial national dish of Singapore, made by stir-frying crab pieces with black pepper, garlic, shallots, and oyster sauce over high heat. The dish is seldom prepared at home, but people can easily find it at numerous st... READ MORE

Big pao is a variety of baozi, the famous Chinese steamed buns. Consisting of a soft delicate bun and a delicious savory filling, they are similar to other steamed bun types, but are usually larger in size. The pastry is made with yeasted... READ MORE

Lotus leaf rice (lo mai gai or nor mai gai) is a classic Chinese dish consisting of sticky rice wrapped and steamed in lotus leaves. The rice is usually soaked, seasoned with various condiments and spices, and blended with additi... READ MORE

Claypot rice is a traditional dish that’s especially popular in Malaysia, Singapore, and Hong Kong. Although there are numerous variations on the dish, it’s often made with a combination of long-grain rice, mushrooms, chicken, sausage,... READ MORE

Contrary to what one might think upon hearing the name of the dish, lion's head is a meal consisting of big pork meatballs that are stewed with noodles and vegetables such as cabbage. It dates back to the times of the Sui Dynasty, when Emperor Yan... READ MORE

Roast goose is a Cantonese specialty and Hong Kong's national treasure, a dish consisting of plump, succulent, and tender meat with a delicately crispy skin, traditionally served over white rice with sweet plum sauce on the side. The goose is typi... READ MORE

Phak bung fai daeng is a vegetable stir-fry consisting of chopped Chinese water morning glory, fried along with red bird’s eye chilis, soybean sauce, oyster sauce, fish sauce, salted soybean paste, sugar, oil, and chicken broth or water. The... READ MORE

Bakso goreng is a crispy, deep-fried meatball dish from Indonesia, often enjoyed as a snack or side dish. Unlike the classic bakso, which is typically served in a soup, bakso goreng is fried until golden brown, result... READ MORE

Although food historians can't really agree on who made the first chow mein and when, this stir-fry dish whose name comes from the Mandarin chǎomiàn and Taishanese chāu-mèing (lit. fried noodles) had probably origin... READ MORE

Sweet and sour pork is a Chinese dish consisting of batter-coated chunks of pork that are deep-fried until crispy on the outside and tender on the inside. Chunks of meat are then mixed with a bright red, sticky, sweet and sour sauce, and vegetable... READ MORE

Another classic of Chinese cuisine, Guangdongese lo mein or laomian (lit. stirred noodles) refers to any kind of dish made with separately boiled wheat and egg noodles which are then tossed in a savory sauce and mixed with various stir-fr... READ MORE

Pepper steak is a classic Chinese-American dish consisting of sliced strips of steak that are seasoned with a hefty dose of freshly ground pepper. The dish is believed to have origins in the Chinese province of Fujian, where pork was originally us... READ MORE

Kai phat met mamuang himmaphan is a traditional dish originating from Central Thailand. The dish consists of chicken that’s fried with cashew nuts. It’s usually made with a combination of chicken breast, cashews, onions, hot peppers, s... READ MORE

Mu daet diao is an authentic Thai dish made with sliced pork meat that is soaked overnight or for a few hours in a marinade of salt and fish sauce. It is then allowed to dry in the sun for several hours before preparation. For added flavor, the ma... READ MORE

Also known as gold purses or golden bags, thung thong are crispy Thai dumplings filled with water chestnuts, green onions, mushrooms, and ground pork or chicken. The ingredients used for the filling are first sautéed with ... READ MORE

Even though it is often referred to as the Chinese meat pie, xianbing is, in fact, more similar to an over-sized, seared jiaozi-style dumpling. Both are made with the same, basic flour-and-water dough, except the one for xianbing is layer... READ MORE

Siu haau is a popular type of thick, savory, and slightly spicy barbecue sauce that is primarily used in Chinese and Cantonese cuisine. It is not used as a flavoring after the food is done, like some other sauces, but during the barbecue process, ... READ MORE

Stir-fried gai lan is a traditional dish originating from the southern parts of the country. The dish is usually made with a combination of chinese broccoli (gai lan, more related to kale than broccoli), vegetable oil, ginger, garlic, oyster sauce... READ MORE

Hat Yai is a traditional chicken dish originating from Thailand, also known as Southern Thai fried chicken. The origins of the dish are in the Hat Yai city in southern Thailand, hence the name. In order to prepare it, bone-in, skin-on chicken is m... READ MORE

Bakso bakar is a popular Indonesian street food dish consisting of grilled meatballs, usually made from beef, that are skewered, basted in a flavorful sauce, and grilled over hot charcoal until smoky, slightly charred... READ MORE

Beef & broccoli is an American dish consisting of pieces of flank steak that are stir-fried with broccoli and seasoned with a Chinese-style sauce made with oyster sauce, soy sauce, and cornstarch. The dish has Chinese influences, although it i... READ MORE

A Northern Chinese dish known as moo shu pork is a seasoned meat and vegetable stir-fry that is also an integral part of American-Chinese cuisine. Traditionally, slices of pork tenderloin, cucumbers, and scrambled eggs are stir-fried in peanut or ... READ MORE

Hokkien fried rice is a popular Chinese rice dish originating from the province of Fujian. In order to prepare it, rice and eggs are first stir-fried together, then topped with a thick gravy made with poultry, dried mushrooms, seafood, and vegetab... READ MORE

The inspiration for this omelet-like dish is believed to have come from fu yung egg slices, an elaborate recipe found in traditional Cantonese cuisine. Literally meaning lotus egg, this Chinese dish consists of lightly beaten egg... READ MORE

An authentic Taiwanese noodle dish called ô-á mī-sòa combines thin misua noodles with oysters in a thickened, savory soup. This noodle specialty typically consists of red misua noodles cooked in a broth, seasoned with ... READ MORE

Nasi goreng nanas is a traditional variety of nasi goreng (fried rice). Although there are many recipes, the dish is usually made with a combination of rice, pineapple chunks, butter, garlic, shallots, scallions, carrots, prawns, peas, fish sauce,... READ MORE

Swiss wings is a dish with origins disputed between Hong Kong and Guangzhou, China. The dish consists of chicken wings that are similar to soy-sauce chicken wings, only with a sweeter sauce. The wings are usually marinated in a combination of suga... READ MORE

The earliest known Chinese-American dish called chop suey is believed to have been invented in the United States in the mid-1800s by Chinese immigrants who were trying to make authentic Chinese food more suitable for westerners. And even though ch... READ MORE

Nasi tim ayam is a comforting and beloved Indonesian dish consisting of steamed savory chicken over soft, seasoned rice, often served warm in an individual bowl. The word “nasi” means rice, “tim&rdqu... READ MORE

Beggar's chicken is a Chinese delicacy and the city of Hangzhou's most famous dish, consisting of only one ingredient - a whole chicken. The secret is in the preparation method: the stuffed chicken is tightly wrapped in lotus leaves, packed in cla... READ MORE

Wu gok are traditional dumplings originating from China, and they’re often served as a part of dim sum. In order to prepare the dumplings, taro root is steamed, mashed, stuffed with the fillings, and deep-fried. The dough for wrapping the fi... READ MORE

Pai gwut is a traditional dish that’s usually served as a part of dim sum. It consists of steamed pork ribs. The pork rib tips are steamed with oil and while black beans. Typical ingredients include black bean sauce, cornstarch, ginger, garl... READ MORE