The Versatile Oyster Blade: A Culinary Favourite for Hari Raya Haji

May 26, 2025

At Pasa by ASAP, we’re proud to honour the deep-rooted traditions and flavours of Southeast Asian cuisine—especially during festive occasions like Hari Raya Haji. One cut of beef that often takes centre stage during this celebration is the Oyster Blade.

What is Oyster Blade?
The Oyster Blade is a cut from the shoulder of the cow, known for its beautiful marbling and tenderness when cooked correctly. Despite being from a hardworking muscle, the fine grain and internal seam of fat make it both flavourful and juicy. Once trimmed properly, it's incredibly versatile—suitable for both slow-cooked dishes and quick grills.

A Malay Culinary Staple
In traditional Malay cuisine, the Oyster Blade is a go-to for rendang, sup daging, or daging masak kicap. These dishes benefit from the cut’s ability to absorb rich, aromatic spices while maintaining a succulent texture. The natural fat running through the blade adds depth to gravies, making every bite indulgent.

During Hari Raya Haji, when families gather and korban meat is shared, Oyster Blade becomes even more sought after. Its tenderness makes it ideal for celebratory dishes meant to impress loved ones at the dining table.

Modern Interpretations at Pasa
At Pasa by ASAP, we celebrate the fusion of tradition and modernity. Our take on Oyster Blade might include:

Charred Oyster Blade Skewers with sambal belacan glaze

Sous-vide Blade Steak with garlic kecap manis reduction

Braised Oyster Blade in rendang rempah with pickled vegetables

These dishes pay homage to Malay heritage while embracing contemporary dining expectations—something we do best.

Celebrate Tradition with Taste

Whether you're revisiting classic family recipes or exploring new ways to enjoy beef, the Oyster Blade is a cut that delivers flavour, texture, and versatility. Especially during Hari Raya Haji, it's more than just meat—it’s a symbol of sharing, celebration, and culinary artistry.

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