RSS
Email
Twitter
Facebook
Spotlight
Plump, juicy, succulent, perfectly cooked, soft, smooth, and absolutely DELICIOUS.
Prepared with the simplest of ingredients–fermented bean paste (taucheo), ginger, scallion, red chilies–this dish is a gem…
Where?
Goh Huat Seng Restaurant (AKA my favorite Chinese restaurant in Penang)
59A Lebuh Kimberly
10100 Penang
Malaysia
Tel: (6)04-2615811, (6)04-2615646
Recipe?
Yes, I do know how to make this dish, but where do I find fresh baby oysters that won’t cost me US$2 per oyster?! And no, those giant alien-like-shell-on oysters at Asian supermarkets in the United States won’t work. If you know where to find affordable (fresh) baby oysters, please let me know!
Get More Delicious Recipes Below:
Oyster Recipe: Baked Oysters
I love shellfish so it goes without saying that I love oysters. Oysters are plentiful and affordable in the United States. We’re blessed with fresh, live, big, fat, and succulent oysters all year long from the east coast and west coast. I would be sharing more oyster recipes if I don’t have to shuck them. To me, shucking oyster is…
Fried Oysters with Panko (Kaki Furai/Kaki Fry)
Everyone loves panko, or Japanese bread crumb that gives fried foods an airy, light, and super crispy coating, for example: tonkatsu (Japanese fried pork cutlet). I am no exception. In fact, every time I eat out at a Japanese restaurant or izakaya, I would always order a dish of fried appetizer and my favorite is deep-fried oysters or panko-crusted oysters….
Stir-Fried Brussels Sprouts and Pork in Black Bean Sauce
I admire people who can write beautifully, especially about food, and that’s one of the reasons why I admire Carolyn Jung, A.K.A. Food Gal, a food and wine writer extraordinaire. Food Gal is an award-winning food blog about recipes, restaurants, celeb chefs, and everything food and wine related. I love great food writing and that’s why I am often glued…
Squid with Black Bean Sauce
My cookbook manuscript is due in the next few days and I am very happy—and relieved—that I am almost done, well, at least the toughest part: cooking, shooting, writing, recipe testing, and editing. To prep me for the writing part of my cookbook, I have read and researched many Chinese cookbooks in the past few months. One of my recent…
Get New Updates by Email:
PREVIOUS POST: Shortbread Cookies Recipe
NEXT POST: Braised Bean Curd (Firm Tofu) with Mushrooms Recipe
We have the same problem here. Seafood is pricey too in Canada :)
I’ve never had oysters before but these look so plumb and juicy and with those simple ingredients, I bet the flavour of the oysters really come through.
Are you going to be in Penang for CNY? We can go on an eating spree!
never tried oysters cooked in such manner..looks delicious (i can almost taste it) nonetheless..
mental jog
ooh they look yummy. i do like to eat oysters but not too often. once in a long while it’s ok.
don’t know about the one at kimberly street but i heard there’s a good one at carnarvon street.
those babies do look so deliciously plump, I can just imagine forking them into my waiting lips!
how did you manage to get all these juicy babies in US? O_o
I have the same problem here too. Man, I miss or chien… so so so much…… :(
Have always wanted to say hi here to you, kaki lang.. My parents are huuuuuge fan of your blog and I truly enjoy and adore your photos and recipes. Greetings from Germany :)
these look like oysters on steroids! absolutely beautiful and appetizing.
Oysters….nicely cooked:D
I swear I could almost smell this from looking at your photo. This looks amazing, and all your photos are so gorgeous!