Oyster sauce forms one of the most important ingredients in customary Chinese, Thai and Cambodian cooking. It imparts a splendid aroma and flavor to any dish and enhances the taste. In olden times, oyster sauce used to be ready by reducing oyster broth. Oyster broth was allowed to boil until it turned viscous brown in color.
Nowadays, readymade sauce comes with sure additives such as caramel color, starch, even extracts of oyster, and also preservatives. One can even have the option of vegetarian oyster sauce that is mainly ready using mushrooms. The sauces are such a great hit that one cannot think of preparation stirred fried noodles and vegetables without an expanding of it. There are many citizen who even use it as a topping. Some citizen may not like the tastes of oyster. For them, oyster sauce substitutes are also available.
Thai Cooking
Dishes that are ready with the sauce give away sure aroma and flavor that is unique to it. Therefore, preparation the same dishes without the sauce is useless. However, one can add some favorable substitutes that can keep flavor to some extent. Soy sauce is one of the major alternatives that is used by many. It not only gives the same color, but also produces practically the same flavor. Fish sauce is other great substitute. For those who prefer vegetarian varieties, they can replace oyster sauce with mushroom sauce. To get ready mushroom sauce all you need to do is boil one cube of mushroom broth in half cup of water until the combination condenses to a rich brown color.
Oyster Sauce Substitute
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