No longer shall you be limited by fish-based oyster sauce. Here are our favorite vegetarian and vegan oyster sauces on the market, plus a few recipes.
You're not alone in feeling the pain of disappointment after finding out that oyster sauce actually contains oysters. But if you're vegetarian or vegan, fear not, because we've got you covered.
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Below, we share some of the best vegan and vegetarian oyster sauces on the market, as well as recipes if making it at home is more your style. Skip the oyster byproduct and unethical ingredients and instead opt for the ethical, plant-based options below.
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There are plenty of vegan and vegetarian oyster sauces on the market.
If the cringeworthy prospect of consuming a sauce containing “oyster extracts" — the salty leftover liquid from boiled oysters — is too much to bear, you'll be relieved to know that there are many vegan and vegetarian oyster sauces available to purchase.
Especially for those short on time (or for whom cooking homemade meals is not an option given various limitations) having ready-made ethical options accessible is a must.
For the best vegan and vegetarian oyster sauces on the market, we sought to find those that are accessible regardless of location; one shouldn't have to live within walking distance of specialty stores just to pick up a bottle of ethical oyster sauce.
The first option we recommend is from the brand 24Vegan, which makes a non-GMO vegan oyster sauce with no MSG added. It can be purchased from both Walmart and Amazon. 24Vegan is a California-based brand from Kimberly Vodang, who was born and raised vegetarian and offers other products like vegan fish sauce, stir fry sauce, and chili paste.
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Lucky Foods is another trustworthy and highly-rated brand that offers a vegan oyster sauce that utilizes coconut sugar, shiitake mushrooms, seaweed powder, and other ingredients to mimic the traditional oyster sauce taste, and is available on Amazon.
And for those lucky enough to live within driving distance of Sprouts, the supermarket chain's brand of vegan oyster style sauce is perhaps the most affordable on the market at $3.99, and utilizes porcini mushroom powder and garlic puree for a less sweet, more savory profile.
Although Wan Ja Shan literally calls its version "Vegetarian Mushroom Oyster Sauce," it is indeed vegan and is purchased from Amazon. Made in Taiwan, the base includes mushroom powder as well to make the sauce savory.
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Try recipes to make your own vegetarian oyster sauce.
Instead, let the simple, easy-to-make recipes below come to your rescue and save time, money, and skip the preservatives for your own delicious homemade oyster sauce.
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Veecoco's Five-Ingredient Vegan Oyster Sauce
Souped Up Recipes' Vegan Oyster Sauce
The deep, rich colors in Chinese chef Mandy's vegan oyster sauce video, shared on her Souped Up Recipes YouTube page, will definitely have you drooling over your keyboard before your homemade oyster sauce is finished simmering.
Mary Poppins may have preferred sugar, but for me it’s a spoonful of chili crisp that makes everything just a little bit better. The spicy, crunchy condiment has long been a staple in China, and it’s become increasingly more popular in the United States in recent years. For those unfamiliar with chili crisp, my colleague Aaron Hutcherson wrote a comprehensive guide about what it is and how to use it. While I love it spooned over plain white rice or as part of a stir-fry sauce, there are many more ways you can use up your jar. Below are some of our favorite recipes from our archives that get spicy, umami twist from one of our favorite pantry items.
Chili crisp, capers and parmesan join forces to create an explosion of spicy umami flavor in this gnocchi dish. For a pasta with a similar flavor profile, try this Spicy Umami Pasta. Get the recipe.
Article From & Read More ( 8 recipes with chili crisp, including noodles, soup and granola - The Washington Post )
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One of the nicest things about winter is eating warming, filling meals that keep you nourished through the cold. And this January, such comfort food recipes have been hugely popular with Plant Based News readers.
In our monthly round-up of our most-viewed vegan recipes, saucy stews, and homemade tofu have claimed the top spots.
1. Vegan Beef Stew
ZardyPlants This beef stew is 100% plant-based
This recipe by ZardyPlants was our most popular recipe in January. It’s packed with veg, lentils, and seitan “beef” – which can be substituted with any other plant-based meat alternative of choice. Flavored with stock, red wine, and spices, it’s a delicious, hearty meal to enjoy on a chilly night.
2. Butter Bean Bourguignon
Jamie Orlando Smith Butter beans are full of protein
This vegan take on the French stew from Matt Pritchard’s Dirty Vegan: Fast and Easy cookbook uses butter beans instead of beef. Butter beans are a great source of protein and have a lovely creamy texture. The bourguignon gets a rich, umami flavor from porcini mushrooms and vegan lardons (sticking with the French theme, try La Vie’s soy-based smoked lardons). Serve with mashed potatoes.
3. Red Lentil Tofu
Plant Baes Red lentils are a great alternative to soy
Got some red lentils? Got some water and a blender? That’s literally all you need to make this alternative to soy-based tofu by Sarah Cobacho. Lentils are packed with protein and fiber, and are a great option for people with soy allergies.
4. Sweet Potato Katsu Curry
Yuki Sugiura You will be surprised how easy this is to make!
This recipe by So Vegan is perfect for those who love katsu curry but find breading the veg a bit of a hassle. Made with roasted sweet potato, toasted panko breadcrumbs are sprinkled on top as the final step to add the crunchy texture.
5. Creamy Vegan Stroganoff
Edible Ethics This vegan stroganoff recipe is an easy plant-based weeknight meal
Mushrooms and vegan “beef” are the stars of this lovely stroganoff by Edible Ethics. Vegan cream and stock make up the sauce base, which is flavored with mustard and paprika. Serve with rice and garnish with parsley.
Beets are at their best in midwinter, after the frosts turn all the starch into sugar. They’re a match made in heaven with soured cream, while charred onions and sumac bring a mangal-esque smoke and acidity that works brilliantly. This is a great side for lamb chops or slow-cooked lamb shoulder, but it can be scaled up to be a main course in its own right.
Prep 10 min Cook 1 hr 10 min Serves 4as a side, 2 as a main
For the beetroot 1kg beetroot – I like cylindra best, but regular round red ones will do Salt
1 tbspmuscovado sugar
200ml cider vinegar
Aromatics – a little crushed garlic, a couple of bay leaves, 4-5 peppercorns: whatever you have to hand, and to taste
For the onions Vegetable oil
2 red onions, or 4 banana shallots, unpeeled 100ml cider vinegar
50g caster sugar
A few thyme sprigs
For the soured cream 300mlgood-qualitysoured cream
½ garlic clove
½ lemon
To serve 1 tsp sumac
Chopped herbs – again, whatever you have to hand
Put all the beetroot ingredients in an oven tray, add 200ml water and toss to combine. Cover tightly with a lid or tinfoil and bake at 200C (180C fan)/390F/gas 6 for an hour, until tender. Remove, leave until cool enough to touch, but not cold, then peel off the skins (don’t wear a white shirt while doing this, or you’ll inevitably stain it purple). Cut into bite-sized wedges and keep warm.
Meanwhile, put a little vegetable oil in a heavy-based ovenproof pan on a medium-high heat. Cut the unpeeled onions in half and season generously. Sear in the pan, turning occasionally, until they colour and blacken slightly, then add the vinegar, sugar and thyme. Cover with tinfoil, then put in the oven alongside the beetroot for 10-15 minutes, until tender. Remove, peel off the skins and cut off the roots, then season with a pinch of salt and keep somewhere warm.
Mix the soured cream with the garlic, lemon and salt to taste, then spread over a platter. Top with the beetroot chunks, break the onions into pieces and add those, too, along with some of their cooking liquor, then top with a dusting of sumac and a sprinkling of the herbs.
Ceviche, celeriac, citrus
The texture of the baked and sliced celeriac mimics the fish, meaning your prime ingredient goes further (great for January frugality!), and also absorbs the acid and heat of the tiger’s milk dressing beautifully. This dish is built around native UK ingredients, but with the exotic feel of a ceviche. If you don’t eat fish, just omit it – this works well as a plant-based dish, too.
Prep 15 min Cure 3-4 hr Cook 1 hr 45 min
Serves 4as a starter
For the ceviche 400gsustainably sourcedsea bass, hake or gilt-head breamfillet, skinned 40g sea salt
Finely grated zest of 1 lime
Finely grated zest of ½ lemon
For the celeriac 1celeriac (500g)
1 tsp salt 5 thyme sprigs, or a couple of bay leaves
For the tiger’s milk dressing 1 garlic clove, peeled and minced or finely grated Juice and zest of 1 lime 2cm pieceginger, peeled and finely grated 2 spring onions, trimmed and thinly sliced 1 red chilli, deseeded and very finely chopped (or ½ tsp dried chilli flakes or ½ tsp fermented chilli sauce) Sea salt A pinch of sugar
A splash of fish sauce (optional)
To serve 4 radishes, trimmed and very thinly sliced 1 handfulfresh herbs – coriander, dill, chervil, fennel tops, celery tops, or a mixture A fewblood orange segments, or grapefruit or mandarin, all pith removed Good olive oil
First, cure the fish. Put the fish in a non-reactive container and coat evenly on both sides with the sea salt, lime and lemon zest. Cover, chill for three to four hours, then rinse thoroughly and pat dry.
Meanwhile, bake the celeriac. Put the celeriac on two sheets of foil, season with the salt and add the herbs. Wrap in the foil and bake in a 200C (180C fan)/390F/gas 6 oven for one and a half hours , until the flesh is giving but not totally soft and squishy (technical term!). Unwrap, leave to cool, then trim off the skin. Cut the flesh into quarters, then slice thinly.
Mix all the dressing ingredients in a bowl and leave to sit for 15-20 minutes.
Finely slice the fish and arrange it on plates or shallow bowls in ruffled slices, alternating them with the celeriac slices – don’t worry about being too precise or neat. Dress with lots of the tiger’s milk dressing and leave to sit at room temperature for anywhere between five and 15 minutes – whatever works for you, but bear in mind that after a quarter of an hour, the fish will start to over “cook” in the citrus. Top with the sliced radishes, herbs, citrus and a healthy drizzle of olive oil, and serve.
The Guardian aims to publish recipes for sustainable fish. Check ratings in your region: UK; Australia; US.
Pork loin, rhubarb, bitter leaves
Forced rhubarb comes into season in late January, providing a spark of vivid pink energy at an otherwise muted time of year. For me, it’s one of the highlights of the culinary calendar. Rhubarb and pork work brilliantly together, but be sure to source the best, outdoor-reared pork you can afford, and don’t be afraid of the fat – the tang of the rhubarb and the agrodolce bitter leaves here are the perfect foil.
Prep 10 min Cook 30 min Serves 4 as a main
For the rhubarb 1kg forced rhubarb, roughly chopped 100g sugar
100g cider vinegar
3 star anise
1 thumb-sized pieceginger, peeled and grated
For the pork Vegetable oil
2 x 300g piecespork loin, skin removed (you could crisp that up separately if you like) Salt and black pepper
50g butter 3 garlic cloves, peeled and crushed 5 thyme sprigs, leaves picked 100mlcider, or white wine or apple juice 100ml chicken stock (optional) 1 tsp wholegrain mustard
1 tsp honey
For the bitter leaves 2 tsp dijon mustard
1 tsp honey
1 tsp chopped capers
1 tsp cider vinegar
1 tsp chopped parsley, or other soft herb 1 tbsp olive oil ½ radicchio, leaves separated, or oak leaf, lollo rosso or any other robust, slightly bitter winter leaf
Put all the rhubarb ingredients in a big saucepan on a medium heat, and cook for about 10 minutes, until softened and the liquid has reduced. Remove and discard the star anise, then keep warm.
Meanwhile, cook the pork. Heat the oven to 170C (150C fan)/335F/gas 3½. Put a good glug of vegetable oil in a heavy-based ovenproof pan on a medium heat on the hob, and season the pork all over with salt. Hold the pork fat side down in the hot pan, and cook for three to five minutes, so it renders; turn down the heat a bit if it looks as if it’s catching. Lay the pork on one cut side, turn up the heat to medium-high, leave to colour for two to four minutes, then flip over and repeat. Add the butter, garlic and thyme, then transfer to the warm oven for eight to 10 minutes, until cooked through (or 55C, if you have a meat thermometer). Transfer the meat to a warmed plate and leave to rest in a warm place, during which time it should reach 62C minimum (if you like it cooked more, leave it in the oven for longer, but make sure you give it a very good rest afterwards).
While the meat is resting, put the cider, stock (if using), wholegrain mustard and honey in the pan, and whisk over a medium heat until they start to bubble. Strain, then keep warm.
In a large bowl, whisk the dijon mustard, honey, capers, vinegar, parsley and olive oil into a glossy dressing, add the radicchio, season and toss to coat.
Slice the pork across the loin, transfer to warmed plates, add a spoonful of warm rhubarb, a pile of radicchio and a drizzle of cider sauce, and serve immediately.
Nicholas Balfe is chef/co-owner of Holm in South Petherton, Somerset
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You don’t need a recipe to make a great sandwich (consider the PB&J and olive and cream cheese sandwich). But the following sandwich recipes are so special, they warrant a full write-up. Allow us to explain:
Plenty of these sandwiches are quick and easy lunchtime heroes, but some are substantial enough to serve for dinner. Others fall squarely into early morning territory. And there are a few that may save you after you come waltzing in the door past midnight. No matter the format, great sandwiches all follow one rule: Texture is everything. Whether you’re building a meatball sub, a chicken salad sandwich, or any other mash-up between two slices of bread, you need something crispy, something crunchy, something soft and creamy, and so on (there’s a reason we put chunks of celery in a tuna melt or melty cheese on a breakfast sandwich). And this, dear reader, is why our best sandwich recipes are worth filing away and saving in the Epicurious app.
Of course, you can tailor these sandwich ideas to your taste—swap the bread for a flaky croissant or top your Thanksgiving turkey club with a fried egg. But if you follow the recipe, we promise it will be worth it. Now get scrolling—your new favorite sandwich awaits.
Kaya toast with soft-boiled eggs doused in soy sauce and white pepper will always be a top-tier breakfast for any Malaysian.
Traditional recipes for this Malaysian coconut jam can take hours of stirring to achieve the correct taste and texture – a luscious creamy coconut custard with caramel notes. The traditional method also involves a double-boiler and, if going down the Peranakan Nyonya route, the making of pandan essence from fresh pandan leaves.
I prefer to make the Hainanese version when making kaya at home. This is traditionally sweetened using caramelised white sugar. To save time and faff, I use coconut palm sugar if I have it, or either dark brown or muscovado sugar if I don’t. This recipe simply uses a non-stick saucepan rather than a double-boiler and comes together in under half an hour!
Infusing my kaya with fresh pandan leaves just depends on whether I happen to have any hanging around in my freezer.
For optimum enjoyment, first butter your hot toast with salted butter before generously slathering with kaya.
PS The only commercially available kaya I buy is Madam Chang’s Kaya, especially the pandan flavour.
Makesabout 225g egg yolks 4 UHT coconut cream 250ml coconut palm, dark brown or muscovado sugar 80g salt ⅛ tsp fresh pandan leaves 3, washed, dried and tied into a large knot (optional)
Beat the egg yolks in a small bowl with a fork, then strain through a small sieve into a measuring jug.
Heat up the coconut cream, sugar, salt and pandan leaves (if using) over a medium to low heat on the smallest hob, stirring regularly with a spatula or wooden spoon.
As soon as you start to see steam coming from the coconut cream mixture, turn off the heat. Slowly add a soup ladle of the coconut cream mixture to the measuring jug of beaten egg yolks while stirring constantly – a bit like how you would make mayonnaise. Then slowly pour the yolk mixture into the saucepan, little by little, while stirring.
Now turn the heat back on to the lowest flame and continue to cook the coconut cream mixture, stirring regularly, for 15 minutes.
At about the 10-minute mark you will notice the mixture start to thicken. You will need to stir constantly from now on as the custard starts to form.
Turn off the heat after 15 minutes. The mixture should now be a thick custard and will set even more once cool.
Remove the pandan leaves if you’ve used them, taking care to squeeze out all the kaya from them.
Decant into a clean jar and leave to cool. It will last for two weeks in the fridge.
Truly, Chinese New Year (CNY) is hectic level 100 on a scale of one to 10, and cooking up yet another reunion feast for friends, immediate family, extended family and more gets draining. However, nothing beats home-cooked fare, so if you’re looking for inspiration, here are threeeasy reunion dinner dishesyou can make in under 30 minutes!
1. Spicy Dumplings in Chilli Oil
First up, and the honest-to-God quickest recipe we’ve got:Spicy Dumplings in Chilli Oil. It’s so easy, the only kitchen skill you need is turning on the stove.
Why these dumplings for CNY, you may ask━dumplings are actually a symbol of wealth, and are considered a lucky food for the occasion! We’ve used a combination of bothGolden Chef Cabbage & Pork DumplingsandGolden Chef Chives & Pork Dumplings, which take approximately 10 minutes to cook.
As a base for the spicy oil, we’re using a base ofGolden Chef Clear Chicken Brothenriched withGolden Chef Rice Wine. Gently simmering it for a minute or two cooks off some of the alcohol to add depth of flavour to the chicken broth, which is made with non-GMO ingredients, as well as no artificial preservatives and nasties!
This step also ensures your sauce mix is warm, so it doesn’t cool down the hot dumplings.
Tweak the suggested ratios below to your preference: add more crispy chilli oil and fried garlic if you like, or reduce the amount ofGolden Chef Chinkiang Vinegarused to tone down the acidity in the sauce, though its complex mellow, earthy notes are quite essential to the success of this dish.
Pour the dressing over the strained dumplings, or vice versa, it’s up to you. Just remember to give it a good toss-through before serving!
Spicy Dumplings in Chilli Oil
2bagsGolden Chef Cabbage & Pork Dumplings or Golden Chef Chives & Pork Dumplings
400mlGolden Chef Clear Chicken Broth
100mlGolden Chef Rice Wine
1tbspGolden Chef Royale Premium Oyster Sauce
2tbspGolden Chef Chinkiang Vinegar
1/2tbspGolden Chef Premium Light Soy Sauce
1/2tbspGolden Chef 100% Pure Sesame Oil
1tbspGolden Chef Sesame Soy Dressing
3tbspcrispy chilli oil
1tbspfried garlic
Scallionschopped (optional)
Roasted sesame seeds(optional)
Set a pot of water to boil, then add dumplings and cook according to package directions and drain.
Bring rice wine and chicken broth to a simmer in a saucepan, then remove from heat.
Stir in oyster sauce, vinegar, sesame oil, sesame soy dressing, crispy chilli oil and fried garlic.
Pour over dumplings, then garnish with chopped scallions and sesame seeds. Serve.
2. Easy Claypot Prawn Vermicelli
Goong ob woonsen (àžุ้àžàžàžàž§ุ้àžàčàžȘ้) may be a crowd favourite Thai dish, butClaypot Prawn Vermicelliis also a common in Chinese cooking, albeit with slight differences in the sauce mix. Regardless of culture, it’s a dish symbolising prosperity and abundance, prawns represent happiness,andit used to only be served to Thai royalty━it’s also super easy to prepare, so it’s perfect for the Lunar New Year festivities.
We’ve used pork belly slices to add flavour to the final dish; using them to line the claypot also helps to ensure the tung hoon doesn’t end up all stuck to the sides. Ahead of that, lightly marinate the meat inGolden Chef Rice Wineto reduce any porky flavour!
You can also opt to skip the step of searing the prawns, though this releases some of their prawny goodness into the oil. If you do choose not to fry them, add a couple more minutes to the final steam.
Similarly, rendering some of the fat out from the pork belly slices till they’re slightly crisp means extra flavour, thanks to the Maillard reaction.
Putting the sauce mix together on the side might mean cleaning up one more piece of kitchen equipment, versus adding the sauces individually to the pot, but you can prep this ahead of time.
With that ready and on hand, all you have to do is just pour it over the vermicelli to cook, rather than fuss over measuring out each condiment over the stove, and stirring it in the claypot.
If you’ve pre-seared the prawns, they only need a very quick final steam at the end, when the tung hoon is almost done. Don’t overcook them!
Easy Claypot Prawn Vermicelli
150gbean vermicelli
200gpork belly sukiyaki
2tbspGolden Chef Rice Wine
4tbspoil
5clovesgarlic
1knobgingersliced
6shallots
3coriander roots and stems
3stalksscallionscut in thirds
10prawnsmedium-sized
250mlwater
250mlGolden Chef Clear Chicken Broth
1tbspGolden Chef Royale Premium Oyster Sauce
1tbspGolden Chef Shao Hsing Hua Tiao Chiew
1tbspGolden Chef Premium Light Soy Sauce
1/2tbspGolden Chef Premium Dark Soy Sauce
1/2tbspGolden Chef 100% Pure Sesame Oil
1tbspsugar
2tspwhite pepperor as desired
Coriander(optional)
Soak the bean vermicelli in hot water.
Marinate pork belly with white rice wine and set aside.
Combine water, chicken broth, oyster sauce, hua tiao chiew, light and dark soya sauce, pepper, sugar and sesame oil. Set aside.
Heat oil in a claypot and sear the prawns on high heat for 30 seconds, or they just start to turn orange. Remove and set aside.
Fry the garlic, ginger, coriander roots, scallions and shallots on low heat till they start to get fragrant, approximately 2 minutes.
Line the pot with pork belly and fry till it starts to crisp up, and fat is rendered.
Drain bean vermicelli and add to pot, then pour the sauce mixture over, cover and cook for 7 minutes.
Arrange prawns on top of vermicelli, cover and cook for another 3 minutes. Garnish with coriander and serve.
3. Bouquet Hotpot
The hotpot experience is integral to Chinese cuisine, representing harmony, community and togetherness. It sometimes gets messy, though, so thisBouquet Hotpotallows you to have it all prepped ahead of the meal. Plus, it’s a gorgeous centrepiece too!
Feel free to roll the vegetable flowers ahead of time, and transfer them to the pot before cooking. You can use a regular vegetable peeler for this: just ensure you peel them in long, unbroken strips, or you could combine two to create bigger rosettes.
Start with the biggest pieces of vegetable, for example the bok choy stems, corn and shiitake mushrooms, then fill in the spaces with whatever other vegetables you have picked. Feel free to replace the pork with beef, but don’t forget the wombok below!
While the Golden Chef Clear Chicken Broth already has a rich, full-bodied flavour, you have to remember that the vegetables will release water too as they cook.
To balance this out, we stirred in someGolden Chef Royale Vegetarian Oyster Flavoured Sauce with Diced Mushroomthat’s loaded with diced shiitake mushrooms for a beautiful umami boost.
You don’t have to pour enough liquid to cover the vegetables, because as mentioned, the liquid from the vegetables will also add to the stock. And because it’s CNY, luxe up your hotpot with the addition of Golden Chef’s range ofpremiumcanned seafood, includingCanned Baby Abalone,Canned Wild Abalone, andRazor Clams! P.S.: these go in right at the very end before you serve.
Bouquet Hotpot
7wombok leaves
7shiitake mushrooms
1packenoki mushrooms
1packshimeji mushrooms(optional)
1carrotsliced in long strips
400gradishsliced in long strips
1yellow zucchinisliced in long strips
300gpork belly sukiyaki
3headsbok choyhalved
2corncut in 3
Lettuceas required
1LGolden Chef Clear Chicken Broth
3tbspGolden Chef Royale Vegetarian Oyster Flavoured Sauce with Diced Mushroom
Golden Chef Australian Premium Wild Abalonesliced (optional)
Golden Chef Australian Baby Abalone(optional)
Golden Chef Razor Clams(optional)
Roll sliced vegetables and pork belly to resemble roses.
Line the base of the pot with wombok leaves. Start filling the pot with bok choy and corn, then arrange the vegetable and pork roses to fill the claypot.
Tuck in shimeji and enoki mushrooms, as well as lettuce to fill the gaps.
Stir vegetarian oyster flavoured sauce into chicken broth, then pour into the pot.
Cover and cook for 15 minutes, or till vegetables are cooked through.
If using, add canned seafood 2 minutes before completion. Serve with longevity noodles or rice.
Bonus: Condiments
Whether you’re prepping for a hotpot feast, or wanting to treat your guests with extra condiments on the side which they can pair with whatever you’ve cooked, here are some dips you can put together with Golden Chef’s assortment of sauces! It’s an extra easy way to wow the table, rather than putting out basic bottles of sauce.
2tbspGolden Chef Kampong Koh Garlic Chilli
2tbspGolden Chef Premium Dark Soy Sauce
1/2tspGolden Chef Chinkiang Vinegar
1tbsphoney
Corianderchopped
Sesame seedsas desired
2tbspGolden Chef Roasted Sesame Dressing
1/2tspGolden Chef Premium Light Soy Sauce
1/2tspGolden Chef White Rice Vinegar
DrizzleGolden Chef 100% Pure Sesame Oil
1tbsppeanut butter
Roasted sesame seedsas desired
Red birdseye chillichopped
1tbspGolden Chef Royale Premium Oyster Sauce
1tbspGolden Chef Premium Light Soy Sauce
1/2tbspGolden Chef Premium Dark Soy Sauce
1tspGolden Chef 100% Pure Sesame Oil
Fried shallotsas desired
Red birdseye chillichopped (optional)
Green birdseye chillichopped (optional)
2tbspGolden Chef Sweet Thai Chilli
1/2tspfish sauce
1/2limejuiced
Peanutscoarsely ground
1/2tspGolden Chef White Rice Vinegar
1tbspGolden Chef Premium Light Soy Sauce
1tbspGolden Chef Premium Dark Soy Sauce
1tspcrispy chilli oil
1tspgingergrated
1tspgarlicgrated
Scallionschopped
Reunion dinner dishes under 30 minutes
With 21 years of history, Golden Chef is a trusted brand for high-quality, premium kitchen ingredients to help you on your culinary journey. If you’ve never seen some of the items we’ve used in our recipes, you are correct, because they’re all-new additions to the Golden Chef lineup! Find the whole range ahead of CNY at your nearest FairPrice store, or on FairPrice Online.
Photos taken by Melvin Mak. This post was brought to you by FairPrice.
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