Poke bowls are Hawaiian right? So why do they use so many Asian flavours? We try to find out.
There’s more to oyster sauce than simply the drizzle over the top of Chinese broccoli.
Since its early stage of development, toyster sauce has been widely popular with Cantonese chefs as a traditional umami-rich condiment. Basically, you’ll find it in a bunch of dishes and sauces.
For example, abalone is a hugely popular seafood in China, and in the best restaurants the sauce abalone is served in is almost exclusively made with Lee Kum Kee Oyster sauce.
Because it was invented in a Cantonese fishing town, oyster sauce was used almost exclusively in Cantonese cuisine. Until now. These days, regional cuisines like Shangdong, the spicy hot Sichuanese, or the seafood and red stew dominated Jiangsu and Zhejiang cuisine is using Lee Kum Kee Oyster Sauces. Oyster sauce helps brings out the umami flavour in the best ingredients while adding texture and flavour to everyday dishes.
It’s the sauces versatility that really sets it apart. Oyster sauce is delicious as a dipping sauce, marinade or savoury addition to stews, stir-fries, red stews, and even cold dishes.
Oyster sauce is even managing to break geographical barriers. Already hugely popular throughout Asia, the west has finally cottoned on to the magic of this sauce. Especially quality products like Lee Kum Kee. It really is marrying the East and the West.
Martin Yan, a renowned TV chef, made no effort in hiding his love for Lee Kum Kee, “We don’t ever need too many condiments in our kitchen as long as we have the 3 essentials: Lee Kum Kee Oyster Sauce, light soy, and ginger.” Bernard Guillas, aka”Chef Bernard”who is widely known as the”Master Chef of France”, was also moved by his first taste of Lee Kum Kee Oyster Sauce in San Diego, “That brief tasting recalled my fond memories of enjoying fresh oysters back in Brittany’.
So next time you want to liven up a dish, whether it be a traditional Asian stir-fry or your mums’ gravy, give oyster sauce a try!