ead. Add the jicama and oyster sauce and saute for 30
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.
Hard-boil 3 eggs.
Slice and lay in bottom of 9-inch pie crust. Chop up boiled potatoes.
Put dots of butter on potatoes.
Pour in oysters to fill pie.
Cover with top crust.
Prick top of pie crust before baking.
Bake 1 hour at 375\u00b0 in 9-inch pie plate.
Make a thin White Sauce using 2 tablespoons oyster juice mixed in milk. Bottled clam juice can be used if oysters don't have enough juice. Pour hot White Sauce over hot pie to serve.
om/ For more indonesian cuisine recipes.
Marinate beef in wine and cornstarch. Set aside.
Bring cooking oil to a full boil.
Drop beef all at once.
Cook for 5 minutes.
Stir constantly.
When done, drain out excess fat.
Put beef back in pan, add sliced onions, soy sauce and sugar mixture. Stir 2 minutes.
Remove from the fire. Flavor with oyster sauce. Garnish with green peas.
Serve immediately.
ith the light soya sauce, oyster sauce and the five spice
Drain oysters, reserving liquor and chop.
Arrange alternate layers of celery, rice and oysters in a kettle; season with salt, pepper and Old Bay.
Add water and oyster liquid; simmer 1/2 hour. Mix egg yolks and milk and add to chowder.
Heat below boiling point for only a few minutes and serve piping hot.
If allowed to cook too long after adding the eggs, it will curdle.
Serves 6.
Drain oysters; save liquid.
Heat milk gradually.
Add butter, Worcestershire sauce, oyster juice, salt and pepper.
Set aside. Layer 1/3 of saltines on bottom of casserole dish.
Layer 1/2 of eggs and 1/2 of oysters.
Layer 1/3 of saltines.
Pour 1/2 liquid over layers.
Layer remaining eggs and oysters.
Pour remaining liquid over layers.
Top with remaining saltines.
Bake at 325\u00b0 for 35 to 45 minutes or until crusty on top.
Clean and chop celery and onion.
Wash, pare and dice potatoes.
Simmer celery, onion and potatoes together in skillet in enough water to cover and cook just until tender.
Add oysters and a little of the oyster liquor, salt, pepper and 1/2 cup milk; gently heat through.
ithout their wild rice and oyster dressing.
Serves 9.
Drain oysters.
Pat with paper towels to remove as much oil as possible.
Coarsely chop oysters.
Halve hard cooked eggs lenghtwise.
Remove yolks and set whites aside.
Place yolks in a bowl.
Mash well with fork.
Add mayonnaise, 2 tablespoons of chives, mustard, pepper, and chopped oyster.
Mix well.
Pipe or spoon egg yolk mixture into egg white halves.
Garnish with snipped chives.
Chill for 4 hours.
Mix ingredients according to the order listed.
Be sure to add the boiled eggs and raw oysters last.
Pour this mixture into a hot, greased baking dish.
Bake at 250\u00b0 for approximately 40 to 50 minutes, or until set and golden brown.
Preheat oven to 300\u00b0F.
Lightly dust oyster mushrooms in flour, shaking off excess. Dip in combined egg and milk.
Coat oyster mushrooms with breadcrumbs, pressing on firmly. Transfer to a plate and chill 20 minutes.
Place enough oil for shallow-frying in a large frying pan. Heat on medium until a piece of bread sizzles as soon as it is added.
Drop mushrooms into oil in batches, frying 1-2 minutes until golden. Drain on paper towel. Keep warm in oven while cooking remaining mushrooms.
Heat oil in a wok or large frying pan on high heat. Stir-fry garlic and chili pepper for 1 min.
Add vegetables; stir-fry for 1-2 mins, or until leaves begin to wilt.
Add oyster and soy sauces; stir-fry for 1-2 mins until tender. Serve sprinkled with sesame seeds.
Bring a saucepan of water to the boil. Place Chinese broccoli and bok choy in steamer basket and steam for 5 mins, until tender.
Bring stock to a boil in a medium skillet. Add mushrooms. Reduce heat to low and simmer for 2 mins, until tender. Remove from heat. Add oyster sauce and stir to combine.
Place greens in shallow serving bowl. Top with mushrooms and braising liquid. Serve immediately.
Heat 2 tbsp peanut oil in a wok or large frying pan. Stir-fry beef, in batches, until browned all over. Remove from pan and set aside.
Add remaining oil to wok. Stir-fry pepper, broccoli and garlic until vegetables are just tender. Add cornstarch slurry, soy sauce, oyster sauce, sesame oil and vinegar. Stir-fry until sauce boils and thickens slightly. Return beef to wok along with snow peas and mushrooms. Stir-fry until heated through.
In a wok or large frying pan, heat oil over high heat. Stir-fry garlic and chilies for 1 min. Add vegetables and stir-fry for 3 mins, until just wilted. Add oyster sauce, soy sauce and 2 tbsp water. Stir-fry for 3-4 mins, until vegetables are cooked to your liking.
Serve sprinkled with sesame seeds.
Heat oil in wok n high heat. Stir-fry chicken until cooked through. Remove from wok.
Add onion and garlic to wok; stir-fry until onion softens. Add shiitake mushrooms; stir-fry until tender. Add gai lan, oyster mushrooms, sauce and 2 tbsp water; stir-fry until vegetables are tender. Add chicken; stir-fry until heated through.
Remove from heat. Toss in enoki mushrooms and parsley. Serve with steamed jasmine rice, if desired.
side.
Stir together water, oyster sauce, cornstarch, sherry and soya