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oyster sauce in Khmer cuisine

Oyster sauce occupies an essential place in Khmer cuisine, bringing a depth of flavor and an umami touch to traditional Cambodian dishes. Known as “préng khyâng” in Khmer, this sauce is made from fermented oyster juice, salt and sometimes other aromatic ingredients.
In many Khmer dishes, oyster sauce is used as a key seasoning, providing a salty richness and a deliciously complex taste. Its use is varied and versatile, ranging from stir-fries to soups and marinades.
One of the signature dishes showcasing oyster sauce is “Lok Lak”. In this classic Cambodian recipe, oyster sauce is mixed with other condiments such as soy sauce, fish sauce and black pepper, creating a flavorful marinade for meat, usually beef or chicken. The meat is then sautéed with onions, peppers and other vegetables, creating a dish full of flavors and textures.
Oyster sauce is also used to enhance the flavor of sautéed vegetables. Fresh vegetables such as Chinese cabbage, green beans, carrots and mushrooms are often cooked quickly with a little oil and oyster sauce, creating a tasty and balanced vegetarian dish.
Also, this sauce is often present in Cambodian noodle dishes. For example, “Mee Cha” is a popular stir-fried noodle dish in Cambodia. Oyster sauce is mixed with other condiments and sauces, such as soy sauce, vinegar and sugar, to give irresistible flavor to noodles and stir-fried vegetables.
Oyster sauce is a versatile ingredient in Khmer cuisine, providing depth of flavor and complexity in taste to traditional dishes. Its distinctive umami taste complements the fresh ingredients and spices used in Cambodian cuisine. Whether in meat dishes, sautéed vegetables or noodle dishes, oyster sauce is a key ingredient in adding a splash of delicious Cambodian flavor to your meals.


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