Oyster sauce
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Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts, sugar, salt and water, thickened with corn
Oyster Sauce 2
Kepiting saus tiram, Chinese-Indonesian crab in oyster sauce
Rattan
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Rattan, also spelled ratan, is the name for roughly 600 species of Old World climbing palms belonging to subfamily Calamoideae. The greatest diversity of rattan palm species and genera are in the clos
Oyster sauce
…sauce production began in China no later than the mid-1870s. Oysters were boiled in three iron basins for half an hour, then removed for drying on rattan either by sun or over a moderate fire. The water from the basins was reduced in a fourth basin to "a blackish sauce". Seawater, salt and/or soy could…
Calamus thwaitesii in southwestern India
Juvenile Calamus oblongus subsp. mollis in a forest understory in the Philippines
Close-up of the edible scaly fruits and the spiny stem of Calamus rotang in Thailand
Base of a clustering rattan palm in Sulawesi, Indonesia