Oyster sauce in Tagalog and Indonesian

In the Philippines it is simply called oyster sauce. In Indonesian it is saus tiram. In Chinese it is 蠔油 (Cantonese hou4 jau4).

At a glance

• Tagalog: oyster sauce - the English name is used as-is.
• Indonesian: saus tiram.
• Chinese: 蠔油 (Cantonese hou4 jau4; Mandarin háo yóu).
• Common brand in Hong Kong: Lee Kum Kee.

What it is

• A thick, dark brown sauce made from oyster extracts with sugar, salt and water, usually thickened with corn starch.
• Tastes savoury and a little sweet - not fishy.

How we use it

• In stir-fries, marinades and steamed dishes; a spoonful seasons a whole pan.
• Mixed with soy sauce for glazes and noodle sauces.

Where to find it in Hong Kong

• Every supermarket and wet-market grocery stall, with the sauces.
• It contains oyster - check the label for anyone with a shellfish allergy.

Substitutes

• Vegetarian stir-fry sauce (mushroom-based "vegetarian oyster sauce") is the closest swap.
• In a pinch: soy sauce with a pinch of sugar. The dish will be less glossy.

Dishes here that use oyster sauce

• Quick braised chicken & potatoes (3)
• Eggplant w/ minced pork (49)
• Chicken and bok choy stir-fry (143)
• Pad see ew (71)
• Plain steamed meat patty (103)

Sources

Facts on this page come from these pages. We have summarised them in our own words.

• Wikipedia: oyster sauce (names incl. Indonesian saus tiram)
• Knorr Philippines: how to use oyster sauce in Filipino cooking
• Kompas (Indonesian): apa itu saus tiram
• Our pantry page: oyster sauce