5 entries for “dark soy” Showing
Waiting for a first cook
MalaysianAyam pongtehA Nyonya braise of chicken and potato with fermented soybean paste, shallots, garlic and gula melaka — salty, sweet and dark.Be its first cook →TeochewTeochew braised gooseA whole goose simmered in a dark, spiced master stock of soy, galangal and rock sugar, sliced thin and served with garlic vinegar.Tastes very richBe its first cook →TeochewKway chapWide, flat rice sheets in a dark soy broth, with a plate of braised pork, offal, tofu and eggs from the lou pot.Tastes richBe its first cook →ShanghaineseRed-braised porkCubes of pork belly braised in Shaoxing wine, dark soy and rock sugar until the sauce reduces to a sticky, mahogany glaze.Tastes mostly fat and sweetishBe its first cook →ShanghaineseScallion oil noodlesThin wheat noodles tossed in oil in which spring onions have been fried slowly until dark and crisp, with dark soy and sugar.Tastes savoury, rich and saltyBe its first cook → That's everything for that word. The index stops when it runs out.