HOW TO MAKE LOW CARB OYSTER SAUCE - A PANTRY STAPLE FOR ASIAN COOKING
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Oh wow... I finally did it - low carb oyster sauce! So full of oyster flavor, only 4 ingredients and done in not a lot of time.
Commercial oyster sauce is a staple in our pantry for Asian cooking. It is claimed to be a mixture of caramalized oyster juices (i.e. oysters cooked in water for a prolonged period), salt, sugar, MSG, cornstarch, wheat flour and dark caramel for color. The sweet and salty flavor of oyster sauce gives you that umami taste and when you mix it with few other pantry staples such as fish sauce, mirin, rice vinegar and soy sauce, it balances things out very nicely. Sadly, like all other Asian sauces, they're not very healthy due to the sugar, wheat flour, additives and preservatives.
Unlike western countries, it's hard to find any low carb or keto sauces in Asian countries especially for Asian cooking. So since I use oyster sauce quite often, this low carb version certainly comes in handy. The idea came to me while I was making some Chinese soup which uses dried oysters to add flavor to the soup. I thought that if dried oysters can add so much flavor to the soup and other dishes, they should be great for making oyster sauce. So I tried and it turned out well. The oyster flavor is so prominent creating an umami taste for my food. Only thing is I need to track how long it would last refrigerated so will keep you updated.
You would think that this would be costly but it's not that bad. You don't have to use the big premium dried oysters as we only need their juices. Just use ordinary small ones which cost much lesser . The 200gm dried oysters I used cost RM17 (US$5) and yields 600ml of the oyster sauce so I feel it's worth the quality that I am getting.
Here's how I did it. I put 200gm of cleaned dried oysters in a pot with 1500 ml water. Boil covered until the oysters are tender around 30 to 40 mins. Then pour into a blender. Blend until fine. Strain and squeeze out as much juices as possible. The remnants looks like oyster pate which I discarded. Next, cook the oyster juices in a pot. Add lots of salt as its supposed to be very salty as a sauce otherwise, you need to add a lot of the oyster sauce during cooking. Try tasting the commercial ones to know the level of saltiness required. Add low carb natural sweetener to taste. Finally, thicken with arrowroot powder or xanthan gum. Store in a container and keep refrigerated. it can keep for few months refrigerated.
Pate Recipe: Praire Pate: Pate Made With Rocky Mountain Oysters! Do You Have The Balls To Eat It?
Pate Recipe: Praire Pate: Pate Made With Rocky Mountain Oysters! Do You Have The Balls To Eat It? The recipe can be found below! Enjoy!
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Recipe:
1 Lbs. Bulls Balls.
1/2 Cup AP flour.
1/4 Cup Peanut oil.
1/2 Cup finely chopped onion.
4 Cloves rough chopped garlic.
4 Hard boiled eggs roughly chopped.
1 Cup Chicken stock.
1 1/2 Cups Butter or ghee.
1/2 Cup toasted and chopped walnuts.
2 Tsp. Dijon mustard.
1/2 Tsp. fresh ground nutmeg.
2 Tsp. Salt.
A pinch of cayenne powder or red chili flakes.
2 Tbsp. Bourbon.
2 Tbsp. Lemon juice.
Method:
Skin your bulls balls. (see video)
Soak in salt water for at least two hours.
Once skinned slice the balls lengthwise about 1/4 of an inch thick.
You can dredge the ball slices in flour if you want. I did not.
Heat oil up in a large skillet medium high.
Make sure you towel your ball slices dry to reduce spatter from the skillet.
Fry the ball slices for 3 minutes on each side until golden brown.
Place on a plate with paper towels to drain excess oil.
Now slice the ball slices into smaller pieces for easy grinding in food processor.
Puree the ball slices with the rest of the ingredients in a food processor until smooth.
Transfer to a container of your choice.
Chill in the fridge for at least 4 hours.
Serve chilled on toast, crackers or anything you want.
Enjoy!
Can stay in fridge for 4-5 days tops.
AIP Oyster Pate- how to make canned oysters edible!
UPDATE: I did pass the AIP certified coach class! :)
If you like a pate with a firmer mouthfeel use the coconut cream or coconut manna/butter instead of the avocado. This version with avocado is more pudding-like, perfect for folding in some crabmeat to make a dip.
You can buy AIP compliant canned oysters on Amazon:
ABOUT THE CAPERS: Distilled vinegar is technically gluten free (see here for more info on the science behind that!
BUT it is technically not AIP compliant, so look for capers in wine vinegar or preserved in salt, like these!:
Alessi capers in balsamic:
Capers in salt:
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Smoked Oysters IN A CAN..... NOT FROM CHINA! - WHAT ARE WE EATING?? - The Wolfe Pit
Have you ever paid attention to canned seafood you buy in the grocery store? Almost all of it is a product of China or somewhere outside the United States. Why buy seafood from China when we have access to plenty of American Seafood all around us!? Well that's what I am trying in this video canned smoked oysters and canned smoked King (Chinook) Salmon! Are they any good? Watch and see!
Buy American Smoked Oysters
chucksseafood.com
ekoneoyster.com
seabear.com
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Eating Like a Seasteader: Episode 3 - Oysteravaganza (Pt. 1 - Poor Man's Paleo)
FREE GUIDE to EATING LIKE A SEASTEADER:
Are you getting enough DHA? Seafood may be the best medicine for neural issues, cognitive decline, and difficulty paying attention because it contains this potent Omega-3 fatty acid found in only a few foods.
Fixing this vital nutrient deficiency doesn't need to cost a ton if you eat like a seasteader. Oysters – canned, or ideally, fresh – are a powerhouse of nutrition.
Charlie shows how he discovered a cheap salad combo that balances the strong taste and texture of the inimitable smoke oyster with the crunch, and spice of peanuts, hot sauce, and parmesan cheese – all for less than the price of your morning coffee.
Find the poor man's paleo shopping guide for thriving on a budget at
Recipe courtesy of Charlie Deist.
INGREDIENTS:
• 1 cup shredded cabbage
• 1/2 can smoked oysters
• 1/4 cup peanuts, sunflower, or other seeds
• 2 tbsp. grated parmesan cheese
• 1 1/2 tbsp. apple cider vinegar
• A splash of hot sauce
INSTRUCTIONS:
• Refrigerate oysters beforehand
• Mix ingredients in a bowl
• Enjoy!