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Oyster sauce
Chinese name
Traditional Chinese
蠔油
Simplified Chinese
蚝油
Literal meaning
oyster oil/liquid
Transcriptions
Standard Mandarin
Hanyu Pinyin
háo yóu
Yue: Cantonese
Yale Romanization
hòuh yàuh
Jyutping
hou4 jau4
Alternative Chinese name
Traditional Chinese
蚵油
Transcriptions
Southern Min
Hokkien POJ
ô-iû
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)
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).
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.
^"Wing Yip Super Grade Oyster Sauce". Ocado.com.
^The Times, 22 January 1981; Cook Accidentally on purpose
^"BBC - Food - Glossary of food terms - 'E'". Web.archive.org. 11 March 2010.
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