5 Dishes You Didn’t Know You Could Enhance with Oyster Sauce

Who would have thought that this ingredient could make your recipes more flavorful?
5 Dishes You Didn't Know You Could Enhance with Oyster Sauce

Looking for a quick and easy way to create a different take on your family’s favorite recipes? How about adding oyster sauce to your classic Pinoy favorites? Oyster sauce allows you to create new dishes from your traditional family recipes—it’s also a great way to showcase your cooking skills.

Discover how MAGGI® Oyster Sauce make your classic stewed and stir-fried dishes saucier, sweeter, and more savory. It also gives a tamis-linamnam twist to fried dishes if you use it as a marinade.

Make your family’s meals taste even better with these recipes:


OySTAR Fried Chicken

1/2 kilo chicken legs and thighs



1/4 cup vegetable oil


1 Marinate chicken with MAGGI® Oyster Sauce and MAGGI MAGIC SARAP®. Set aside for at least an hour.

2 Preheat oil and fry chicken for 10-12 minutes over low heat until golden brown. Serve hot.


Pork Adobo

1/2 kilo pork liempo, cut into 1-inch pieces

1/2 sachet 8G MAGGI MAGIC SARAP®

2 tablespoons vegetable oil

1 head garlic, crushed

3 pieces red chili

2 pieces bay leaves

1 tablespoon black peppercorn

1/2 cup vinegar


1 cup water

1/4 kilo kangkong leaves and tender stems 

1 tablespoon toasted garlic


1 Season liempo with MAGGI MAGIC SARAP®. Preheat a pan and drizzle one tablespoon vegetable oil. Sear pork until golden brown. Remove from the pan and set aside.

2 Add garlic, chili, bay leaf, and peppercorn and sauté for a minute.

3 Add vinegar and simmer for two minutes. Add seared liempo, MAGGI® Oyster Sauce, and water. Simmer for 45 minutes. Remove the pork and sauce and set aside.

4 Pour remaining oil in the same pan and sauté kangkong for a minute.

5 Transfer to a serving plate. Place pork on top and pour sauce on top. Garnish with toasted garlic and serve.


Beef Steak

1/2 kilo sirloin, thinly sliced

1/2 sachet 8G MAGGI MAGIC SARAP®

4 tablespoons MAGGI Soy Cooking and Seasoning Sauce

1/2 teaspoon freshly ground black pepper

4 tablespoons vegetable oil

2 pieces red onion, cut into 1/4-inch thick rings

4 cloves garlic, crushed

1/4 cup calamansi juice

1 cup water

4 tablespoons MAGGI® OYSTER SAUCE

1 tablespoon toasted garlic


1 Season sirloin with MAGGI MAGIC SARAP®, MAGGI Soy Cooking and Seasoning Sauce, and pepper. Set aside.

2 Heat a pan and drizzle one tablespoon of oil. Sauté onion for a minute. Remove and set aside.

3 Heat another tablespoon of oil in the same pan and sear sirloin in batches until golden brown.

4 Add garlic, calamansi juice, water, and MAGGI® Oyster Sauce. Cover and simmer for an hour. Remove cover and let the sauce reduce. 

5 Transfer to a serving plate, top with sautéed onions and toasted garlic, and serve.


Lumpiang Shanghai

400 grams ground pork

1/4 kilo shrimps peeled and finely chopped

1/2 cup finely chopped onion

1/2 cup grated carrot



25 lumpia wrappers

1 piece egg, beaten

3 cups vegetable oil for frying

1 tablespoon vegetable oil


For the sauce:

2 cloves garlic, mashed

1/2 piece small onion, minced

1 piece small red chili, sliced

1/2 cup water


1 1/2 tablespoons brown sugar

1 tablespoon cornstarch, dissolved in one tablespoon of water

1 Combine pork, shrimps, and onion in a bowl. Season with MAGGI MAGIC SARAP® and MAGGI® Oyster Sauce. Mix well and assemble in lumpia wrappers. Set aside.
2 To prepare the sauce, sauté garlic, onion, and chili in oil for one minute. Add water, MAGGI® Oyster Sauce, and brown sugar. Stir in cornstarch and water mixture to thicken the sauce. Pour into a serving container and set aside.
3 Preheat oil and fry shanghai rolls for two to three minutes. Transfer into a cooling rack to drain excess oil. Transfer to a serving plate and serve with the sauce.


For the marinade: 

1 1/2 kilo whole boneless pork belly, score the flesh side

2 8-gram sachets MAGGI MAGIC SARAP®

1/2 teaspoon freshly ground pepper

1 piece large red onion

2 heads garlic, crushed

4 stalks scallions

2 stalks lemongrass, pounded


For the rub:

2 tablespoons vinegar

1 8-gram sachet MAGGI MAGIC SARAP®

For the vinegar-soy dipping sauce:

1/2 cup vinegar


3 cloves garlic, minced

2 pieces large red onion, small diced

1 piece red chili, sliced

1/2 teaspoon freshly ground black pepper

2 tablespoons brown sugar


1 Season flesh side of pork with two sachets of MAGGI MAGIC SARAP® and crushed black pepper. Add onion, garlic, scallions, lemongrass, and MAGGI Oyster Sauce. Marinate overnight.

2 Tie into a roll using a butcher’s twine. Place in a medium pot with water and bring to a boil. Skim the scum and simmer for two hours or until tender. 

3 Remove from the pot and set aside to cool completely. Brush the skin with vinegar and season with remaining one sachet of MAGGI MAGIC SARAP®. Set aside to air dry.

4 To make the dipping sauce, combine vinegar, MAGGI Soy and Cooking Sauce, garlic, onion, chili, pepper, and sugar in a bowl. Mix well and set aside.

5 Preheat oil and deep fry pork until golden brown. Transfer into a cooling rack to drain excess oil. Remove butcher’s twine and cut into serving pieces. Transfer to a serving plate with sauce.


For thicker stews and richer stir-fried dishes use MAGGI® Oyster Sauce. It can also give your favorite fried recipes that appetizing gloss and shine and a savory aroma that will keep you (and your family) coming back for more. Get more recipes here.


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