Malaysian Food Blog, Travel, Diving & More

Tag / oyster sauce

When it comes to a Malaysian kitchen, soya sauce and oyster sauce are some of the most important ingredients for cooking. I must admit that I used to be one of those people who doesn’t think twice and choose the closest shelve at the grocery store when buying those sauces. What I failed to realised tho, is that these sauces aren’t make alike at all.

Last week, I was given a few bottles of some of our favorite sauces by Bidor Kwong Heng to try out – Angel Soya Sauce, Angel Oyster Sauce, and Angel Sriracha Hot Chili Sauce. These sauces are made from non-GMO ingredients and obtained international food safe certificates.

I’m made a couple dishes with these sauces in their ingredients to try them out. First – soya sauce chicken.

Bidor Kwong Heng's sauces with ingredients for soya chicken
Bidor Kwong Heng’s sauces with ingredients for soya chicken


  • 3 table spoon Angel Soya Sauce
  • 3 table spoon Angel Oyster Sauce
  • 1 quarter chicken (leg part)
  • one bulb of garlic, peeled
  • 5-6 slices of ginger
  • star anise (optional)
  • 1 cup water
  • 2 tablespoon cooking oil

first, mix Angel soya sauce and oyster sauce in equal portion
first, mix Angel soya sauce and oyster sauce in equal portion

Cooking instructions:

  • mix soya sauce and oyster sauce in a small bowl with 1 cup of water
  • heat up cooking oil and fry garlic, ginger, and star anise till fragrance
  • add everything and simmer for 20-25 minutes with lid cover, flip the chicken half way
  • enjoy while hot!

soya sauce chicken, this goes well with a bowl of porridge
Soya Chicken with Angel Soya Sauce & Oyster Sauce

The dish turned out pretty good, Angel soya sauce and oyster sauce did a good job in adding a hint of complexity with its umami while not being overly salty. The chicken goes best with porridge especially if you mix the sauces all in. Enjoy!

For more about the sauces, check out

Ma Yau, or threadfin fish, is one of the commonly available sea fish this part of the world, coupled with it’s reasonable price, it is one of the more popular fish in the kitchen and tai chau places alike.

The most common way of handling Ma Yau is usually oil-soaked Ma Yau 油浸马友鱼, which can be a bit dull, so when I had one to work with a couple weeks ago, I decided to come up with something slightly different.

Fried Ma Yau fish with special sauce
Ma Yau Fish with dark soya sauce and onion

I call this the Mau Yau fish with dark soya sauce and onion, though there’s a little bit more than onion that goes into this dish.


  • Ma Yau fish – obviously
  • one onion, cut into half, and slices
  • a few slices of ginger, cut into sticks
  • 4-5 cloves of garlic, cut into slices
  • one lemongrass, chopped
  • a few chili padi (optional)
  • 1 table spoon of oyster sauce
  • 2 table spoons of dark soya sauce
  • vegetable oil

ingredients for friedd ma yau fish
ingredients for friedd ma yau fish

This dish requires a two part preparations. First, the fish, which is fairly simple.

  • clean the fish and rub both sides with some salt
  • heat up enough oil to cover half the fish with medium fire
  • fry both sides of fish for 7-8 minutes for each side
  • remove fish and place on serving plate

Then the sauce:

  • heat up 2 table spoon of oil
  • add garlic, ginger, onion, chili, and lemon grass prepared earlier
  • fry till fragrant (about 2 minutes with fairly high heat)
  • add dark soya sauce and oyster sauce
  • continue stirring for a minute or so
  • pour on fish to serve

fried ma yau - threadfin fish

The result is a Ma Yau fish with some kick. The lemon grass gives it a bit of Southern Thailand taste while chili padi added some kick to the sauce. Give it a try, I hope you like it.

p/s: a bit of coriander or basil on top would provide a nicer presentation, but I ran out of those herbs.