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SAUCE

A NOTE ABOUT SOY SAUCE

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Growing up in a restaurant kitchen – one of the rules of the wok was to use light soy sauce for cooking at the start and to splash some dark soy sauce at to finish the dish before serving to add colour. As I couldn’t read chinese and with the bottles available with no english text – I could tell which was which by doing a simple test. Simply turn the bottle upside down and back up again and the light soy will turn clear very quickly whilst the dark will stick to the glass/plastic. The brand used at the time and still the most popular amongst chinese chefs is the Pearl River Bridge superior soy sauce brand. In any of the recipes I post you can use the Pearl River Bridge light soy sauce during any marinading and cooking processes whilst finishing with the dark soy version at the end of recipes to taste. Dark soy is also the type you will find on tables for the customer to alter the taste. This is because dark soy is less salty and there is less margin to oversalt the flavour. Read More »A NOTE ABOUT SOY SAUCE

HOISIN SAUCE

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Just whisk the following together in a bowl: 8 tablespoons of white wine vinegar 2 cloves of finely chopped or blended garlic 8 teaspoons of… Read More »HOISIN SAUCE

PRAWN IN BLACK BEAN SAUCE

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Prepare the prawns by deshelling and then removing that black stuff off the spine (the gut) and then soaking in Soy sauce (I recommend Kikoman C00039)
Heat up the wok with a little peanut oil.
Add the following to the oil:
2 tablespoons of chopped black beans
2 chopped cloves of garlic
1 tablespoon of gingerRead More »PRAWN IN BLACK BEAN SAUCE

BEEF IN BLACK BEAN SAUCE

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There are 2 methods for black bean sauce:
The first is a cheat method where you buy the sauce in a jar/can from a Chinese supermarket like Wing Yip. You can even find this in mainstream supermarkets these days although they usually stock duff brands. Read More »BEEF IN BLACK BEAN SAUCE