ew twist on an old recipe. Hopefully my mother will be
rowned.
Add cooked eggs, soy sauce, salt, and pepper, toss to
Mix flour, sea salt and pepper on a large plate.
lightly beat egg whites in a medium bowl.
spread coconut on another large plate.
dip shrimp in flour then in egg whites.
roll each shrimp in coconut until well covered.
heat lard in a large cast-iron skillet over medium high heat and fry shrimp until browned and crispy, about 5 minutes on each side.
Soy Sauce:
Mix all ingredients and stir until sugar is dissolved.
makes 1 cup.
Serve shrimp with sweet and sour soy sauce.
mall bowl, mix together the soy sauce, water, sugar, vinegar, wine, dash
Combine soy sauce and sherry in a small
Heat oil in a wok or heavy saucepan.
Add shallots and garlic and saute for 2 minutes over medium heat or until lightly coloured.
Add pork and continue to saute for 2 more minutes on high heat.
Add both lots of soy sauce and pepper and continue sauteing for 1 minute.
Pour in chicken stock and simmer over low to medium heat for approximately 1 hour.
There should be very little sauce and the meat should be shiny and dark brown.
If meat becomes too dry during cooking, add a little chicken stock.
in a mixing bowl, combine soy sauce, maple syrup, orange juice, lime
To make the sauce, melt the butter in a
f the stock and the soy sauce and bring to a low
Whisk together 1/4 cup soy sauce, 2 tablespoons sesame oil, the lime juice, honey, ginger, garlic and 1/4 cup canola oil in a bowl and add to a food processor. Add the softened butter and pulse until thoroughly combined.
Season the shrimp with salt and pepper and brush mixture onto the shrimp. Place onto preheated indoor or outdoor grill (or fry pan) and cook in a single layer for 1 to 2 minutes per side, or until just cooked through.
Fry duck pieces in heated oiled large frying pan until cooked through.
In a small saucepan, heat oil; cook garlic, stirring, until fragrant. Add sauce, sugar, tamarind, ginger and the water; bring to a boil. Reduce heat, simmer, uncovered, for 2 mins or until sauce thickens. Remove pan from heat; stir in onion.
Serve duck drizzled with tamarind soy sauce.
Heat the oil in a small saucepan on medium heat. Cook the garlic, stirring, until fragrant. Add the soy sauce, sugar, tamarind, ginger and 1/3 cup water.
Bring to a boil. Reduce heat to low; simmer, uncovered, for about 2 mins or until the sauce thickens. Remove from heat. Stir in the onion.
Brown hamburger, drain and chop up fine.
Add beaten egg.
Mix well.
Add garlic powder and sugar.
Stop there.
Separately add beef bouillon and water.
Then add cornstarch, soy sauce and Gravy Master. Pour into meat mixture and simmer 10 minutes, uncovered. Serve over Chinese noodles or rice.
Then sit and enjoy!
Cook rice according to package instructions. Drain and keep warm.
In a large saucepan, heat oil over medium heat. Add carrot and garlic. Cook for 5 mins, stirring occasionally, until soft and starting to brown. Add lentils, spinach and soy sauce. Cook for another 3 mins, covered, until spinach wilts.
Serve with rice, lemon wedges and a grinding of black pepper.
Rinse mushrooms, pat dry with paper towel.
Heat oil in a medium pan, saute garlic until fragrant.
Add mushrooms, stir quickly then season with salt, pepper, sugar ans soy sauce. Saute until some liquid starts to evaporate.
Remove from heat, spoon into serving dish and garnish with cilantro.
Combine soy sauce, sugar, sesame oil, garlic and
owl or tupperware, pour in soy sauce, mirin, rice vinegar, and water
In a large pot bring the soy sauce just to the boiling point. Do not boil or reduce.
Add the pound of dehydrated shiitakes and let sit until the soy sauce has come down to room temperature.
Strain the soy sauce through folded cheese cloth.
Squeeze out as much soy sauce from the mushrooms as possible; using the cheese cloth makes this much easier.
ogether Accent, 2 tablespoons light soy sauce, 1 tablespoon Chinese cooking wine
Mix soy sauce, tsuyu sauce, honey, and sesame oil in