[Split from this thread: http://www.chowhound.com/topics/43539... ]
hey bigjeff - I was responding to E Eto's question about sauces .Anyway, there's nothing inherently 'offensive' about these commercial products - I just wish the chefs would not include soooo much of it in many Chinese dishes.
It's not so hard to make oyster sauce. Here's a recipe I found. Now which version do you think most Hounds would prefer? The following one or oyster sauce in a bottle?
Homemade Oyster Sauce
N G R E D I E N T S
1/2 lb. shucked oysters with liquid
1 tbsp. water
1 tsp salt
light soy sauce
1/2 tbsp. dark soy sauce
I N S T R U C T I O N S
Drain oysters and reserve the liquid. Mince oysters and place in a saucepan. Add water and reserved liquid and bring to a boil. Reduce heat, cover and simmer about 10 minutes. Remove from heat, add salt and cool completely.
Force the mixture through a fine sieve into sauce pan. Measure the liquid, adding 2 Tbsp. light soy sauce to each 1/2 cup. Add dark soy sauce and bring to boil. Reduce heat and simmer gently for about 7 minutes.
Cool to room temperature and pour into a sterilized jar. Seal and store in the refrigerator. This sauce can be kept for several weeks.
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