Use light soy sauce to flavour dishes without darkening them - when stir-frying vegetables or chicken, for instance. Use dark soy sauce to give colour to noodle dishes; its sweetness also makes it ...

Use light soy sauce to flavour dishes without darkening them - when stir-frying vegetables or chicken, for instance. Use dark soy sauce to give colour to noodle dishes; its sweetness also makes it ...

The perfect ratio is about adding ¼ cup of sugar for every cup of soy sauce or one tablespoon of honey or molasses per 3 ...

It is expensive but is only used in small quantities. If you can’t find it, use dark soy sauce, although the flavour won't be as good. Once the ingredients are prepared, the onions and prawns ...

balsamic vinegar will rise to the occasion -- though make sure to give the ingredients a once-over as not all varieties are ...

Most Hongkongers just go to the siu mei (roast meat) shop if they want soy sauce chicken, but it’s also easy to make. The fresh local chickens I buy are the perfect size: 1.2kg. If you like ...

An curved arrow pointing right. It can take four years to make one batch of barrel-aged soy sauce. The natural fermentation process was the norm in Japan for centuries, but when industrialization ...