oyster sauce – yummy food share

Savory Chili Garlic Pork Bones

2025-09-09

If you’re searching for a dish that delivers an explosion of flavor without demanding hours of complex work in the kitchen, you’ve just found your new favorite. This recipe transforms humble pork bones into a culinary masterpiece that is fall-off-the-bone tender, coated in a rich, savory, and moderately spicy sauce. Ready in about an hour, its preparation is surprisingly straightforward, making it an ideal choice for a comforting weeknight meal or an impressive weekend treat. The magic lies in a two-part process: first, pressure cooking the bones to achieve ultimate tenderness, then finishing them in a quick, flavor-packed stir-fried sauce. The result is a deeply satisfying dish with a delightful kick that will have everyone reaching for more. Here’s everything you’ll need to get started. The ingredient list is simple, and I’ve included some easy-to-find alternatives for those who might not have an Asian market nearby. For the Pork: Pork Bones: About 2 lbs (or 1 kg). Look for meaty bones like neck bones, riblets, or pieces from a pork shoulder. Water: For boiling and pressure cooking. For the Sauce: Peanut Oil: 2 tablespoons. You can substitute with any neutral cooking oil like canola, vegetable, or sunflower oil. Garlic: 1 whole head, about 8-10 cloves. Chopped Chili Paste (Duo Jiao): 3-4 tablespoons, adjust to your spice preference. This is a special salted and fermented chili paste that provides a unique tangy heat. If you can’t find it, a fantastic substitute is Sambal Oelek, which is widely available. You could also use fresh minced red chilies mixed with a pinch of salt. Oyster Sauce: 2 tablespoons. This adds a deep, savory, umami flavor. Available in the international aisle of most supermarkets. Sugar: 1 tablespoon. Plain white sugar works perfectly to balance the saltiness and heat. Water: 1 cup (about 240 ml)….

Savory Beef and Creamy Taro Stir Fry

2025-03-23

Are you looking for a new weeknight dinner that is both comforting and excitingly different? This stir-fry is your answer. It brings together tender, savory beef and wonderfully creamy taro in a rich, flavorful sauce with a gentle kick of spice. While it might sound exotic, this dish is surprisingly straightforward to prepare, coming together in about an hour with minimal fuss. The magic lies in the beautiful contrast of textures—the melt-in-your-mouth beef alongside the soft, starchy taro that soaks up every drop of the delicious sauce. It’s an easy-to-master recipe that delivers a uniquely satisfying meal, perfect for impressing guests or simply treating yourself to something special. To get started, you’ll need a few key ingredients. Don’t be intimidated by anything unfamiliar; most items can be found in larger supermarkets or an Asian grocery store, and I’ve included simple substitutes for anything tricky. For the Beef and Marinade: Beef: About 1 lb (450g) of a tender cut like sirloin, flank, or rump steak. Cornstarch: 1 tablespoon. Light Soy Sauce: 1 tablespoon. This is the standard soy sauce you likely already have. Dark Soy Sauce: 1 teaspoon. This is mainly for color. If you don’t have it, just use an extra teaspoon of light soy sauce. Oyster Sauce: 1 teaspoon. For a deep, savory flavor. Peanut Oil: 1 tablespoon. You can substitute with any high-smoke-point neutral oil like canola, grapeseed, or sunflower oil. For the Stir-Fry: Baby Taro: About 1 lb (450g). These small, round root vegetables have a creamy texture and nutty flavor when cooked. If you can’t find baby taro, you can use a large taro and cut it into chunks. In a pinch, new potatoes can work, though the flavor will be different. Garlic: 3-4 cloves, minced. Chilies: 2-3 small red chilies, finely sliced. “Xiaomi” chilies are…

Fall Off The Bone Passion Fruit Ribs

2025-03-23

If you’re looking to elevate your home cooking with a dish that is both unbelievably easy and spectacularly delicious, you’ve come to the right place. Imagine tender, fall-off-the-bone pork ribs, slow-braised in a rich, savory sauce until they are succulent and juicy. Now, add a surprising twist: the bright, tangy, and tropical flavor of fresh passion fruit. This recipe is a showstopper, delivering a complex flavor profile that dances between sweet, savory, and fruity. While it takes a couple of hours from start to finish, the vast majority of that time is hands-off simmering, letting the stove do all the hard work. It’s the perfect project for a lazy weekend afternoon, resulting in a restaurant-quality meal with minimal effort. Before you start, let’s get your ingredients in order. The beauty of this dish lies in its simplicity, but using the right components makes all the difference. For a generous portion that serves 2-3 people, you will need: Pork Ribs: About 2 lbs (or 1 kg) of pork spare ribs or baby back ribs. Passion Fruits: 3-4 ripe passion fruits. Look for ones that are slightly wrinkled, as this indicates they are at their peak sweetness and flavor. Ginger: A 2-inch piece, peeled. Oil: 2 tablespoons of peanut oil. If you don’t have it, any neutral cooking oil like canola, vegetable, or sunflower oil will work perfectly. Oyster Sauce: 2 tablespoons. This provides a deep umami flavor and a savory-sweet richness. Light Soy Sauce: 3 tablespoons. This is your standard soy sauce, used primarily for its salty, savory flavor. Dark Soy Sauce: 1 tablespoon. This is thicker and less salty than light soy sauce, used mainly to give the ribs a beautiful, deep reddish-brown caramelized color. If you can’t find it, you can mix a teaspoon of molasses into your light…