My parents are coming to visit me for a month and I’ve sent them on side quests to collect things to bring over here for me:
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@chetwisniewski they have the texture of thick molasses
It’s not just a darker salty sauce
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@mayintoronto this is good https://fenghegarden.com/products/first-extract-dark-soy-sauce (I know people who have bought it in Canada)
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@chetwisniewski I think they have this brand in Vancouver
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For some Hokkien and Teochew dishes that style of dark soy sauce is essential.
Like braised pork or braised tofu for example. It all starts with a good caramelizing with spices. Quite similar to adobo
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@skinnylatte The Thai thick/sweet soy is too sweet? I usually have that (Healthy Boy brand) at hand - it's the thick molasses-y kind (but sweet too)
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@SRDas yeah it’s not the right taste or blend
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@skinnylatte loved Hokkien cuisine when I was introduced to it when I lived in Toronto many years ago, and I similarly loved adobo when I was introduced to it by my filipino friend when I lived in Edmonton years later. But I never connected the dots between the two until now. Interesting!
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@johncormier yeah most Filipino Chinese are Hokkien
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Mark Connolly 🍻 🚴🏼♀️ (he, him, his)replied to Adrianna Tan last edited by
@skinnylatte @mayintoronto The first link gives me a “closed” (error?) message. Do you have another link, or the name?
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Adrianna Tanreplied to Mark Connolly 🍻 🚴🏼♀️ (he last edited by
@uxmark @mayintoronto feng he dark soy sauce
