I’ve been noodling (heh) with the ingredients in my kai kua sauce, trying to perfect the seasonings and color and consistency of the final product, and I think the sauce in the meal I had tonight was, dare I say it, perfect?
As you can see from my post where I tried three different kai kua sauces, the simplest sauce was the best. All you need for a great kai kua sauce is chx broth, soy sauce, oyster sauce, fish sauce, and garlic. But the problem I had with that one was the overpowering color and flavor of the dark soy sauce I was using.
In the kai kua how-to videos I saw on Youtube, one thing that stood out for me (aside from the crap-ton of MSG they added) was that they didn’t use soy a lot of sauce, and they used salt. So I decided to lower the amount of soy, and add salt to my recipe. The result: c’est magnifique! Or however you might say that in Thai.
So here is my perfect kai kua sauce recipe.
4 TB oyster sauce
3 TB fish sauce
1 TB soy
2 tsp salt
1 TB garlic chopped fine
1/3 cup chx broth.
This sauce is perfect for the proportions of ingredients listed in the kai kua recipe I have posted here.