Thai Oyster sauce, Megachef, 21 oz bottleAdd to cart21oz-$10.29
Item in short supply. Please do not order more than 1 bottle per customer.
Megachef oyster sauce is made in Thailand to the highest standard with the freshest oysters, with a unque formula. The taste is silky smooth and rich. It's become a very famous and highly-sought oyster sauce.
We've been trying to get Megachef for years, having first tasted it in Thailand and being astounded at the wonderful flavor. Supply is always very limited and not available for export but we can finally offer some to our customers so we strongly recommend you get a bottle or two.
We loved it in our new recipe for Thai baby corn stir fry (see below) and simply pouring a bit over pan-fried seafood.
Large 21 oz glass bottle. The story on the label says:
The fresh rock oysters used to make this sauce come from the crystal clear waters of the Gulf of Thailand. Once harvested they are smoked over hardwood to infuse them with a deep rich color and aromatic flavor. Finally, the oysters are simmered with sugar, salt, and cornstarch until they form a velvety amazing sauce!
No MSG added
No color added
No artificial flavors added
We also offer Maekrua oyster sauce from Thailand but as long as Megachef is available, this is our recommended choice.
Product of Thailand.
Thai Baby Corn Stir Fry
Our Thai baby corn is crisp, full of flavor, and perfect for stir fry with meat and seafood. In this recipe we share the important simple tricks so you can do it all in your own kitchen quickly. Adding tapioca starch at the end ties the flavors together and gives it an elegant finish glaze.
Thai Noodle Bamboo Shoot Stir Fry
This recipe combines the unique flavor and crispy texture of matchstick bamboo shoots, baby corn and noodles in a stir-fry with oyster sauce. Essential Asian dish you may not have thought you could create at home.
Thai Stir-Fried Wide Rice Noodles, 'Pad Si-iew'
Siew means soy sauce in Thai. This recipe is very tasty and savory but takes a long time to prepare. We now offer a convenient instant pad siew sauce although if you learn how to make the real thing from scratch, as described below, it should be worth the effort.
Thai Cashew Chicken, 'Gai Pad Med Mamuang Himaphan'
One of the more popular dishes on the menu in Thai restaurants in America but also Thailand. This recipe is time-consuming but the result is spot-on perfect.
The finest cashews in the world are grown in Thailand, mainly on the island of Phuket. Mamuang himaphan means cashew nut but there is an interesting translation. Himaphan's original meaning refers to the Garden of Eden, and the cashew nut looks like a small mango. The resulting pun can mean "mango of paradise", suggesting culinary heaven. We use regular refined white sugar for simplicity but you may use palm sugarfor a more succulent flavor.
Thai-Style Wide Noodles In Thick Sauce, 'Kuaytiao Lad Na'
Lad Na is prepared in a two-step recipe that involves first frying wide rice noodles until they're just starting to get crispy. Then a sauce is quickly made and poured over the noodles. The translation of Ladna in English is "Pour on the Face".
Lad Na is served all over Thailand, so it can be considered a national Thai dish, see a sidewalk version here that's over 40 years old. It's typically served not spicy, with Thai condiments on the side to "fix the taste" and make it more spicy if that's desired. In Thailand, broccoli or "pak kanaa" is typically used. It's very good with asparagus as well.
Cracked Crab Thai Curry, 'Bu Pad Pong Kari'
Bu Pad Pong Kari is a simple recipe with a delicious unique flavor that many people in Thailand love so much that it's an addiction. If you like Thai food, and you like crab, you must try it. Just be sure to use good fresh crab, and crack the shells before cooking (as shown in the video at link below). Thai curry powder is the main flavoring, so that must be used. Below left is our video filmed in Thailand of a sidewalk chef preparing this authentic version.
As with any Thai recipe there are many variations. Here is our version which is fairly simple. Using coconut milk instead of fresh milk is another option.