10 Traditional Malaysian Dishes You Can Cook Using Oyster Sauce

10 Traditional Malaysian Dishes You Can Cook Using Oyster Sauce

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FoodMalaysia

We can all agree that Malaysian dishes are rich, delicious and addictively satisfying, but they’re not always the easiest to prepare at home. There’s just so much effort that goes into the process of cooking Malaysian food, and you’ll need to prepare a variety of ingredients and sauces, like oyster sauce that adds a signature umami, savoury depth to your dishes. Hence, to make things easier for everyone who appreciates a nice homecook Malaysian-style meal, we’ve compiled a list of recipes for 10 traditional Malaysian dishes you can cook using Lee Kum Kee Panda Brand Oyster Sauce!

10 Traditional Malaysian Dishes To Cook At Home Using Lee Kum Kee Panda Brand Oyster Sauce

1. Char Koay Teow

Ingredients:

  • 500g fresh Koay Teow (wide rice noodles)
  • 2 tbsp vegetable oil
  • 2 tbsp vegetable oil, separated
  • 10 small prawns, shelled and deveined
  • 2 garlic cloves, finely chopped
  • 2 pcs fried fish cake, sliced
  • 20 stems of garlic chives, cut into pieces
  • 2 1/2 cups bean sprouts
  • 2 eggs, whisked

Seasoning:

  • 8 tsp Lee Kum Kee KUM Thick Dark Soy Sauce 
  • 2 tsp Lee Kum Kee Panda Brand Oyster Sauce

Directions:

  1. Start by preparing your sauce mix in a bowl, stir to combine.
  2. Heat 1 tbsp of vegetable oil in a wok over high heat. Swirl the wok.
  3. When it starts smoking, add prawns. Cook for 30 seconds.
  4. Add garlic and sauté for 10 seconds.
  5. Add noodles. Using both hands on the handles, toss 4 times until the noodles are coated with oil, or gently fold.
  6. Add fish cake, bean sprouts and garlic chives, toss or gently fold for 6 times.
  7. Push everything to the side and add remaining 1 tbsp of vegetable oil or lard. Make a scramble egg before mixing it with previous ingredients.
  8. Pour sauce over noodles, then toss or gently fold to disperse the sauce through the noodles. Pause between tosses to give the noodles a chance to caramelise on the edges.
  9. Ready to serve!

2. Dry Claypot Chicken Bak Kut Teh (Dry Chik Kut Teh)

Chicken Bak Kut Teh Ingredients:

  • 1kg chicken, bite-sized
  • 8 shiitake mushrooms
  • 1 pack of herbal Bak Kut Teh spice
  • 1 garlic
  • 1 tbsp Lee Kum Kee Light Soy Sauce
  • 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
  • 1 tbsp Lee Kum Kee Sweet Soy Sauce
  • 1/4 tsp salt
  • 1 cup of water

Stir-Fry Ingredients:

  • 6 pieces of dried chilli
  • 1 tbsp cooking oil
  • 20g dried shrimp
  • 1 large onion, peeled and chopped
  • 5 garlic cloves, finely chopped
  • 15 lady fingers, sliced
  • 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
  • 1 tsp Lee Kum Kee Sweet Soy Sauce
  • 1/4 cup chicken broth, from cooking the chicken above

Others:

  • Garnish: fresh coriander and finely chopped green onions
  • White rice

Directions:

  1. Soak shiitake mushrooms and dried shrimp separately in warm water.
  2. Place the chicken, shiitake mushrooms and the rest of the Chicken Bak Kut Teh ingredients in the claypot. Add in the mushroom-soaked liquid and some water, the spice packet should be submerged in liquid. After boiling, lower the heat to simmer for 40 minutes or until the chicken is tender. Ensure that the broth does not dry out.
  3. Pour everything into a large bowl (including the chicken broth) and set aside.
  4. After cleaning the claypot, reheat it over medium to high heat. Add cooking oil and the stir-fry ingredients: garlic, onion, dried chilli and dried shrimp. Stir-fry for 3 minutes, then add lady fingers and cook until it becomes tender.
  5. Add the chicken and shiitake mushrooms back into the claypot, followed by oyster sauce and sweet soy sauce then mix well. Add some chicken broth and simmer until almost dry.
  6. Garnish with finely chopped green onions and fresh coriander.
  7. Ready to serve with white rice!

3. Braised Claypot Chicken Rice

Ingredients:

  • 1 packet chicken fillet
  • 1 cup of rice
  • 2 cups of water
  • 1 fresh lily bulb
  • 85g ginkgo
  • 1 tbsp goji berries
  • 1 egg
  • 1 tbsp Lee Kum Kee Sweet Soy Sauce

Marinade:

  • 1 tbsp ginger, grated
  • 1 tbsp green onion, sliced
  • 1 tbsp cornstarch
  • 1 tbsp cooking wine
  • 1 tsp sugar
  • 1 tbsp cooking oil
  • 3 tbsp Lee Kum Kee Panda Brand Oyster Sauce
  • 2 tsp Lee Kum Kee Pure Sesame Oil

Garnish:

Directions:

  1. Marinate the chicken fillet for 10 minutes.
  2. Prepare broth with 2 cups of water.
  3. Add rice into a claypot, then pour the broth into the rice. Boil on low heat until half cooked.
  4. Spread the marinated chicken fillet on the rice. Add fresh lily bulb, ginkgo and goji berries. Put on the cover and cook for 30 minutes.
  5. Crack an egg on top, let it simmer for 3 minutes.
  6. Lastly, add some sweet soy sauce and garnish with fresh coriander. Ready to serve!

4. Braised E-Fu Noodles

Ingredients:

  • 1 pc E-Fu noodles
  • 40g shiitake mushrooms, stemmed and sliced
  • 40g straw mushrooms, sliced
  • 60g garlic chives, sliced

Seasoning:

  • 1 tbsp cooking oil
  • 1.5 tbsp Lee Kum Kee Panda Brand Oyster Sauce
  • 4 tbsp Lee Kum Kee KUM Thick Dark Soy Sauce
  • 2 tbsp Lee Kum Kee Pure Sesame Oil
  • 1 cup of water

Directions:

  1. Soak the E-Fu noodles in boiling water until softened, then drain and set aside.
  2. Heat cooking oil in a pan, then fry the mushrooms over low heat. Add in seasonings, except for sesame oil.
  3. Add noodles and braise until the sauce is reduced.
  4. Add garlic chives and sesame oil, then mix well.
  5. Ready to serve!

5. Longevity Noodles

Ingredients:

  • 340g longevity noodles
  • 1 tbsp vegetable oil
  • 225g shiitake mushrooms, stemmed and sliced
  • 1 garlic clove, minced
  • 1 bunch of green onions, green and white parts separated

Seasoning:

  • 1 garlic clove, minced
  • 2 tbsp Lee Kum Kee Light Soy Sauce
  • 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce
  • 1 tbsp Lee Kum Kee Pure Sesame Oil
  • 2 tsp white pepper powder

Directions:

  1. Soak the longevity noodles in boiling water until softened, then drain and set aside.
  2. Heat the vegetable oil in a large pan over medium-high heat. Add in the mushrooms and sauté for 5 minutes.
  3. Add minced garlic and the white parts of the green onion, then sauté until the garlic turns light golden brown.
  4. Add longevity noodles and seasoning. Toss the noodles together to mix.
  5. Then, add the green parts of the green onion and cook for 1 minute.
  6. Ready to serve!

6. Ayam Goreng Kunyit

Ingredients:

  • 160g chicken thigh (without skin), bite-sized
  • 400g cornstarch
  • 5 garlic cloves, halved
  • 1/2 small carrot, sliced
  • 1/4 Holland onion, sliced
  • 100g shimeji mushrooms
  • 6 strings of green beans, sliced
  • 1/2 cup cooking oil
  • 1/2 cup of water

Marinade:

  • 1 tsp turmeric powder
  • 1/2 tbsp Lee Kum Kee Light Soy Sauce

Seasoning:

  • 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce

Others:

Directions:

  1. Marinate the chicken for at least 30 minutes.
  2. Heat up the cooking oil in a wok, then add garlic, carrots, Holland onion, green beans and chillies. Stir fry, then remove from oil and set aside.
  3. Coat the marinated chicken in cornstarch. Then, place them into the cooking oil and fry until it turns slightly brown or is fully cooked. Remove from oil and set aside.
  4. Leave only 1 tbsp of cooking oil in the wok and add oyster sauce. Gradually add water to create gravy, then boil until the mixture thickens.
  5. Add the chicken and vegetables into the wok and mix well.
  6. Ready to serve with white rice!

7. Nyonya Otak-Otak

Ingredients:

  • 100g Spanish Mackerel, diced
  • 30g prawns, diced
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp white pepper powder
  • 1/2 tsp cornstarch

Paste:

  • 10g dried shrimp
  • 1 tsp belacan shrimp paste
  • 3 pcs galangal
  • 100g shallots
  • 1 stick lemongrass
  • 1 pc red chilli
  • 1 pc chilli padi
  • 1 tbsp turmeric powder

Seasoning:

  • 3 tbsp coconut milk
  • 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
  • 1 tbsp cooking oil
  • 1 egg
  • 4 pcs Kaffir Lime Leaf, sliced
  • 4 pcs Wild Betel Leaf, sliced

Others:

Directions:

  • Marinate diced fish and prawns with salt, sugar, white pepper powder and cornstarch. Set aside.
  • Roast the dried shrimp and belacan paste, then blend it with other paste ingredients using a blender.
  • Add in coconut milk, cooking oil and oyster sauce and blend until smooth.
  • Mix the paste with diced fish and prawns, egg and seasoning leaves.
  • Place Banana Leaf at the bottom of a bowl, then pour the otak-otak paste on top. Steam with low to medium heat for 20 minutes.
  • Ready to serve!

8. Kung Pao Chicken Stir-Fry Noodles Recipe

Ingredients:

  • 285g chicken thigh, bite-sized
  • 450g cooking oil, for frying
  • 1 garlic clove, minced
  • 5 stalks scallion, sliced
  • 1 tsp ginger, grated
  • 1 cup of water
  • 1/2 tbsp sugar
  • 1/2 tsp cornstarch
  • 85g roasted cashews
  • 1 pack plain instant noodle

Marinade:

  • 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce
  • 1/4 tsp cornstarch
  • 1 egg

Seasoning:

  • 5 tbsp Lee Kum Kee Lee Kum Kee Light Soy Sauce
  • 1 tbsp Lee Kum Kee KUM Thick Dark Soy Sauce
  • 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
  • 1/4 white pepper powder
  • 2 tbsp Lee Kum Kee Guilin Style Chilli Sauce

Directions:

  1. Marinate the chicken thigh for at least 10 minutes.
  2. Heat cooking oil in a pot over medium heat and fry the marinated chicken until cooked.
  3. In a separate pot or wok, add chili sauce and stir fry with garlic, scallions and ginger. Add soy sauce, followed by the fried chicken thigh.
  4. Stir-fry until the chicken is well coated with sauce, then add water and seasoning ingredients. Add cornstarch to adjust thickness followed by roasted cashews.
  5. Cook the instant noodles and rinse them. Put the noodles in a pot with cooking oil over medium heat. Fry both sides for about 2 minutes.
  6. Put the fried noodles on a plate, and pour the chicken with the sauce on top.
  7. Garnish with green onions and ready to serve!

9. Turnip Rice Flour Cake (Chai Tao Kuih)

Ingredients:

  • 1 garlic clove, minced
  • 2 tbsp cooking oil
  • 30g dried shrimp
  • 6 pcs shiitake mushrooms, stemmed and diced
  • 2 whole turnips, peeled, grated and cooked until tender
  • 225g rice flour, mix with 1 cup of water for the batter
  • 30g fresh coriander, chopped

Seasoning:

  • 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce
  • 1 tbsp Lee Kum Kee Guilin Style Chilli Sauce
  • 1 garlic clove, minced

Garnish:

  • 1 stalk green onion, chopped

Directions:

  1. Sauté minced garlic with cooking oil. Add shrimp, mushroom and seasoning ingredients, cook for about 2 minutes into Shrimp Mixture.
  2. Immediately combine cooked turnip with rice flour batter.
  3. Add sautéed shrimp mixture into the rice flour batter and mix well.
  4. Pour mixture into a square grease baking pan and sprinkle chopped fresh coriander on top.
  5. Steam turnip rice flour cake for 30-45 minutes. Set aside to let it cool.
  6. Slice into squares and pan fry until golden brown. Garnish with green onions.
  7. Ready to serve!

10. Spring Rolls

Ingredients:

  • 150g minced chicken
  • 15 pcs spring roll wrappers
  • 5 pcs shiitake mushrooms, soaked and shredded
  • 25g chives, sliced
  • 50g beansprouts
  • 2 tsp plain flour, mix with 2 tsp water for the flour paste

Marinade:

  • 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
  • 1/2 tsp cornstarch

Sauce mix:

  • 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
  • 4 tbsp Lee Kum Kee Golden Dried Scallop Sauce
  • 4 tbsp water
  • 1/2 tbsp cornstarch

Directions:

  1. Marinate the minced chicken for at least 15 minutes.
  2. Heat cooking oil in a pot over medium heat and stir-fry the marinated chicken until cooked.
  3. Add mushrooms, chives, beansprouts and stir-fry until tender. Stir in sauce mix and heat through, then set aside to cool.
  4. Divide fillings into 15 portions and wrap each portion with spring roll wrapper. Seal ends with flour paste.
  5. Deep-fry spring rolls in hot oil until golden yellow and crisp.
  6. Ready to serve!

Try These Recipes Using Lee Kum Kee Panda Brand Oyster Sauce!

Lee Kum Kee Panda Brand Oyster Sauce

When it comes to Malaysian food, nothing brings out bold, savoury and umami-packed flavours quite like a good drizzle of Lee Kum Kee Panda Brand Oyster Sauce! It’s a staple for Asian cuisines to enhance the taste of dishes, and its velvety texture makes it perfect for glazing meats too. Whether you’re trying to create a humble homecooked meal or the iconic taste of bustling hawker stalls, this sauce is your secret ingredient to unlocking the heart of holiao Malaysian dishes. Time to bring out your trusty kitchen tools, fire up the stove and happy cooking!

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