Tag Archives: oyster sauce

Lobster with Ginger Sauce

This was yummy, but quite spicy. The ingredients were:

  • Lobster, 2 pounds, cooked
  • Oil
  • Garlic, 4 cloves, minced
  • Sugar, 1 tablespoon
  • Fish sauce, 1 tablespoon
  • Oyster sauce, 2 tablespoons
  • Egg, 1, scrambled
  • Black pepper, 1 teaspoon
  • Ginger, 2 tablespoons
  • Jalapeno peppers, 2, sliced
  • Scallions, 1/2 cup, diced

The ingredients.

This was my first time cooking with lobster. It was a bit intimidating, but a lot less so with the help of the internets. I was told that I had a few choices about how to cook the thing, and I chose to steam it. Notice how the color of the shell changed, indicating the lobster was ready? That’s a sign that God exists.


The place I’d love to be.


Who doesn’t want to be steamed and scalded?

The recipe called for the lobster to be retained in the shell at this stage, but I disagreed. I thought I’d prefer to remove the shell now, while it was relatively easy and clean, instead of later on. So, being an independent-minded sort, that’s exactly what I did.


All that lobster yields so little lobster.

The rest of the cooking is pretty straightforward. Add the oil and everything except the lobster and cook for a while, until you like the look of the egg and the scallions.


The next stage of the cooking process.

Then add in the lobster.


The best part.

Cook for just long enough to warm the lobster and you’re done.


Lobster is so good.

If I had it to do again, I’d probably use one less hot pepper, but you do you!

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Beef with Broccoli

This is another dish from the Thai cookbook I’m working through. The ingredients:

  • Beef, 1 pound, thinly sliced
  • Broccoli, 2 pounds, cut into bite-sized chunks
  • Straw mushrooms, 1 can
  • Oyster sauce, 6 tablespoons
  • Oil

And for the marinade, the ingredients are:

  • Eggs, 2
  • Garlic, 8 cloves, minced
  • Sugar, 4 tablespoons
  • Fish sauce, 4 tablespoons
  • Cornstarch, 2 tablespoons
  • Rice wine, 4 tablespoons
  • Sesame oil, 2 teaspoons
  • White pepper, ground, 1 teaspoon

The ingredients.

Like me, you may have some trouble locating straw mushrooms. I didn’t even know there was such a thing before I made this recipe. But there is. Believe me. They look like this:


The mushrooms in question. In a can.

I found this can at my local Giant supermarket, in the ethnic foods aisle. But undoubtedly some groceries won’t carry them. And to be honest, it wouldn’t be the worst thing in the world if you substituted some other kind of mushroom.

The first step is to combine all the marinade ingredients, like so:


The marinade, pre-mix.

Mix them all together, like so:


The marinade, post-mix.

But what’s the use of a marinade if you’re not marinading anything? This is where the beef comes in. Cut it into thin slices, like so:


The beef, pre-marinade.

And add it all to the marinade, like so:


The beef, in marinade.

Let it marinade for at least five minutes. Meanwhile, you can cut up your broccoli, in pieces as big as you may prefer:


The broccoli, pre-beef.

When the marinade is done, heat the oil in a large wok and saute the beef until it’s done, or close to it. Then add the broccoli and the other ingredients and cook until the veggies have reached your desired level of tenderness.


The broccoli, with beef.


Everything together!

Eat and enjoy!

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Cashew Chicken

This dish was surprisingly flavorful and tasty. The ingredients are:

  • Chicken, 2 lbs
  • Garlic, 8 cloves, minced
  • Bell pepper, 2, sliced
  • Scallion, bunch, diced
  • Cashew nuts, 1 cup, unsalted
  • Mushrooms, 1 package, sliced
  • Fish sauce, 4 tablespoons
  • Oyster sauce, 4 tablespoons
  • Sugar, 4 tablespoons
  • White pepper, 1 tsp

The ingredients.

The first step is to cut the chicken into thin slices. This may be easier when it’s semi-frozen; here I’m slicing chicken thighs:


Slice the chicken.

Next, begin cooking the chicken in your pan of choice; I used a wok, as well as some coconut oil.


Cook the chicken.

As it cooks, you should begin adding some of the other ingredients: the garlic, the sugar, the pepper, and the fish sauce and oyster sauce.


Season the chicken.


Sauce the chicken.


Cook the chicken some more.

When the chicken is cooked, you can begin adding the vegetables: the pepper, the mushrooms, the scallions and (if you’ve decided to use any – I recommend it) the hot pepper.


Veg the chicken.

When you’ve cooked the vegetables to your desired texture, add in the cashew nuts, cook for another minute or two, and then you’re done!


Cashew the chicken – and then eat the chicken.

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Curried Shrimp

This dish was tasty. The ingredients were:

  • Shrimp, 1 pound (can be salad shrimp; they needn’t be large)
  • Onion, 1, sliced
  • Red and Green Bell Pepper, 1 each, sliced
  • Thai basil, 1 bag
  • Garlic, 6 cloves, minced
  • Sugar, 3 tablespoons
  • Fish sauce, 4 tablespoons
  • Oyster sauce, 2 tablespoons
  • Curry powder, 4 tablespoons

The ingredients.

This was so easy to make. In fact, you may spend the most time simply preparing the ingredients. Like so, with the peppers and onions:



Thai basil isn’t like regular basil. Substituting the latter for the former doesn’t really work. But if you have an Asian market nearby, you can look for fresh Thai basil there. It looks like this:


Thai basil.

As far as the cooking goes, start with the shrimp and garlic in the oil, and saute for a minute or two. You want the shrimp heated up, but remember: it’s already been cooked (it likely says so on the bag). Cooking it for too long will turn it to mush.


Start with the shrimp and garlic.


Adding the sugar, dish sauce, oyster sauce.

Then, add everything else.


Adding the veggies.


Adding the curry powder.

Cook until the veggies are crunchy or soft enough for your taste, and you’re done.


Eat it!

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Thai Ginger Chicken

Years ago, my parents got me this beautiful cookbook:


It even has ‘beautiful’ in its name!

And it’s been my ambition ever since to go through it systematically in a Julie & Julia sort of way. Not with any desire for attention or intent to cook from it every night, but I’d still like to work my idiosyncratic way through it and blog about the experience. I’ll also be changing and adapting the recipes; sometimes to make a different portion and sometimes to account for the different ingredients I have on hand.

For this recipe, the ingredients are:

  • Oil, preferably coconut oil
  • 2 lbs of thinly-sliced chicken breast
  • 8 minced garlic cloves
  • 8 tablespoons of fish sauce
  • 4 tablespoons of oyster sauce
  • 4 tablespoons of sugar
  • 1 tsp ground white pepper
  • Half a cup of diced ginger
  • 1-2 cups of sliced bell pepper – preferably more than one color
  • 1-2 cups of sliced mushrooms
  • 1-2 cups of sliced onions
  • 1 habanero pepper

The ingredients.

It’s actually really easy to cook once you prepare all the ingredients. This bowl has the sliced peppers, onion, mushrooms, and ginger.


The bowl of slices and dices.

Oh, I forgot – dice the habanero as well:


The heat.

Prepare the chicken and ginger as well. Remember: thin slices.


Slicing semi-frozen chicken

I use a wok to cook this dish. High heat, with cocnut oil.


The scene of the cooking.

Add the chicken and the ginger; cook until done or just under done.


Cooking, cooking…

Then add everything else. Yes, everything – the sliced and diced veggies, as well as the sauce and oil and pepper and sugar. Mix together; cook as long as you like (it depends on how soft you want your veggies). Then serve over rice and enjoy.



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