Ajinomoto | Curacha with Oyster Sauce - Ajinomoto
Sauté garlic, ginger, and celery; add SARSAYA® oyster sauce for a savory glaze over cooked curachas in a flavorful simmer. Perfectly boiled and sliced, served with a tangy twist.
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Cooking tools:
- Saucepan
- Pot
- Stove
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Mixing bowl
- Colander
Ingredients
- 4 cups (1000ml) Water
- 1 1/2 kilo (1500g) Curacha, cleaned
- 1/4 cup (10g) Spring onion, sliced, 2-inches long
- 2 Tbsps. (20g) Garlic, crushed
- 1 Tbsp. (15g) Ginger, crushed
- 1 tsp. (5g) Salt
- 2 Tbsps. (30g) Butter, unsalted
- 2 Tbsps. (20g) Garlic, minced
- 1 Tbsp. (15g) Ginger, minced
- 1/4 cup (25g) Celery, sliced, 2-inches long
- 4 packs (120g) SARSAYA® Oyster Sauce
- 1 1/2 Tbsps. (30g) Tomato sauce
- 1 1/4 cups (312.5ml) Water
- 1/8 tsp. (1g) Salt
- 4 tsps. (20g) White sugar
- 1/4 tsp. (1g) Black pepper, ground
- 2 Tbsps. (30ml) Lemon, juiced
- 1 Tbsp. (5g) Spring onion, chopped
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