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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Malaysian / Singapore style dark soy sauce is thick as molasses
A perfect blend of salty with a very slight sweetness
Generally I prefer the brands from Singapore or Malaysia for soy sauce but it’s hard to get abroad. I just use Lee Kum Kee (from China / HK) for light soy sauce, which is great, but dark is meh. It’s just not right
Kwong Woh Hing: The World's Best Soy Sauce Might be Right in Our Own Backyard!
See how Kwong Woh Hing, possibly one of the world's best Soy Sauce maker makes their umami rich soy sauce right here in Singapore
ieatishootipost (ieatishootipost.sg)
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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
