Oyster sauce
Condiment made by cooking oysters / From Wikipedia, the free encyclopedia
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Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts,[1][2][3] sugar, salt and water, thickened with corn starch (though original oyster sauce reduced the unrefined sugar through heating, resulting in a naturally thick sauce due to caramelization, not the addition of corn starch).
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Quick Facts Chinese name, Traditional Chinese ...
Oyster sauce | |||||||||||||
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Chinese name | |||||||||||||
Traditional Chinese | 蠔油 | ||||||||||||
Simplified Chinese | 蚝油 | ||||||||||||
Literal meaning | oyster oil/liquid | ||||||||||||
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Alternative Chinese name | |||||||||||||
Traditional Chinese | 蚵油 | ||||||||||||
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Vietnamese name | |||||||||||||
Vietnamese alphabet | dầu hào dầu hàu | ||||||||||||
Hán-Nôm | 油蠔 | ||||||||||||
Thai name | |||||||||||||
Thai | ซอสหอยนางรม | ||||||||||||
RTGS | sot-hoi-nang-rom | ||||||||||||
Malay name | |||||||||||||
Malay | sos tiram | ||||||||||||
Indonesian name | |||||||||||||
Indonesian | saus tiram | ||||||||||||
Khmer name | |||||||||||||
Khmer | ទឹកប្រេងខ្យង (tɨk preeng khyɑɑng) | ||||||||||||
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Today, some commercial versions are darkened with caramel, though high-quality oyster sauce is naturally dark.[4] It is commonly used in Chinese, Thai, Indonesian, Malay, Vietnamese, and Khmer cuisine.