Sauce Hoi Nang Rom (Oyster Sauce)
タイの炒め物を一段階引き上げる！牡蠣の濃厚エキス
Description
Thai oyster sauce. Similar to the Chinese version, but generally slightly sweeter and milder. The absolute backbone of Thai stir-fries.
Classification: Sauce
Shops selling Sauce Hoi Nang Rom (Oyster Sauce)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Oyster extract
- Sugar
- Salt
- Cornstarch
- Soy extract
Instructions
- (Prep) Poured heavily into all Thai 'stir-fries' (Pad) like Morning Glory or Garlic Pork to add deep savory richness.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Chinese Oyster Sauce (Lee Kum Kee, etc.)
Pairing
Pad Pak Boong
Trivia
[Difference] Chinese brands have a heavy oyster punch. Thai brands contain more soy extract, making them sweeter, milder, and easier to use.
Eating tips & etiquette
Thai kitchens always stock massive bottles of Thai brands like 'Mae Ploy' or 'Healthy Boy'.
Allergen
Oyster (Fish), Soy, Wheat