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Vendor: Saudagar Aiman Sdn Bhd
Sku: 11708_1_90519
Country of Origin: Malaysia
Currently Available at: Malaysia
Black Pepper Cooked with Oyster Sauce, or Masak Lada Hitam Sos Tiram, has its origins in Chinese cuisine, particularly influenced by Chinese immigrants in Southeast Asia, including Malaysia and Singapore. The dish combines traditional Chinese cooking techniques with local ingredients and flavors.
To make cooking simpler, we’ve created a DRY PASTE just for you! This convenient option allows you to enjoy Black Pepper Cooked with Oyster Sauce while saving both money and time in the kitchen. Just mix it with your choice of meat and vegetables for a quick and delicious meal!
Our Black Pepper Cooked with Oyster Sauce Dry Paste is designed for 5 servings and has a shelf life of 24 months. For optimal freshness, store it at room temperature. Enjoy the convenience of quick and flavorful meals anytime!
This Black Pepper Cooked with Oyster Sauce is perfect for travelers, students, busy professionals, as well as cafes, central kitchens, and hotels. It offers a quick and convenient way to enjoy a consistently delicious taste, making it ideal for anyone who wants a flavorful meal without the hassle of complicated preparations.
Cooking Instructions for Black Pepper Cooked with Oyster Sauce:Sauté Vegetables: Heat a pan and add 50ml of cooking oil. Sauté 50g of yellow onion and 50g of capsicum until fragrant.Add Beef: Add 200g of beef and stir-fry until it’s half cooked.Incorporate Paste: Stir in 50g of Black Pepper Oyster Sauce Dry Paste, 150ml of water, and 1 teaspoon of oyster sauce.Thicken the Sauce: Cook until the sauce thickens slightly, stirring occasionally.Serve: Turn off the flame, and your dish is ready to be served!Enjoy your delicious meal!
