nd drain, reserving as much oyster liquor as possible. Also strain
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
ead. Add the jicama and oyster sauce and saute for 30
fish sauce, soy sauce and oyster sauce. Stir-fry until cabbage
Heat oil in a saute pan. Saute ginger and garlic.
Add bok choy and place julienned carrot and sliced tofu on top of bok choy.
In a small bowl, mix 2 Tbsp of water, oyster sauce and tamari and pour over the vegetables and tofu.
Cover and cook until the vegetables are soft.
(Optional) Sprinkle some crushed red pepper.
Stir in the morel mushrooms, oyster mushrooms, chanterelle mushrooms, tomatoes, and
Heat pastry shells.
Over low heat cook oysters in oyster liquor until edges curl.
Drain and chop.
Over low heat, melt butter and stir in slowly for smooth consistency:
flour, green onions, half and half, and soup. Add oysters and seasonings and cook for 4 minutes.
Spoon into baked pastry shells.
Serve as hot appetizer.
n mind that fish and oyster sauces are salty, and their
Preheat oven to 400 degrees F (200 degrees C).
Place chicken thighs in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste and bake in the preheated oven for about 25 minutes.
Meanwhile, in a medium bowl combine the oyster sauce, garlic, sugar and water. Mix together and taste the sauce; if it is not sweet enough, add sugar to taste.
After chicken has baked for 25 minutes, pour sauce over it and bake for another 20 minutes, or until chicken is cooked through and juices run clear.
Mix all spices and dry salad dressing mix into the oil and stir well.
Place oyster crackers in large shallow pan.
Pour seasoned oil over crackers and stir well.
Continue to stir occasionally as crackers are baked at 250 degrees for one hour. Crackers will absorb oil.
Store in an air-tight container.
ine.
Seperate oysters from oyster liquor.
Pre-heat oven
Slice baked potatoes in half lengthwise.
Scoop out about 3/4 of flesh and set aside for other recipes.
Set skins on cookie sheet and place in oven about 4 inches away from top element. Broil 8 minutes.
Remove skins from oven and sprinkle with cheese. Season well and add bacon and paprika.
Broil another 4 to 5 minutes.
Serve hot with sour cream, if desired.
remove stems. Put softened mushrooms, oyster sauce, and sherry into a
il, hoisin sauce, fish sauce, oyster sauce, and juice of 1
et it cook off. Add oyster sauce and chile paste; bring
green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile
ood Blog, where her tasty recipes and photos are documented.
Mix together crumbs and butter; set aside.
Mix oysters, liquid, cream, salt and pepper.
Layer oyster mix with crumbs in two layers.
Sprinkle each layer with nutmeg and parsley if desired.
Cover top layer with crumbs.
Bake 30 minutes at 425\u00b0 to 450\u00b0.
Add green onions, hoisin sauce, oyster sauce, and vinegar; toss well
stir in butter, and reserved oyster juices, season with salt and