Showing Tag: "soy" (Show all posts)


Posted by EdiblyAsian on Monday, March 17, 2014, In : Japan 
A quick and satisfying dipping and marinade sauce in the broad style of the fantastic Japanese Ponzu.
When you’re not organised or don’t have the ingredients typically used to make a batch of Ponzu, here is a quick option.

  • Fish sauce (Thai or Vietnamese)
  • Distilled white vinegar
  • Mirin ( a sweetened dilute sake product, frequently available in the Japanese section of a supermarket or in more controlled societies within the liquor section)
  • Light soy sauce (dark would also work)

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Rad Nah ราดหน้าหมูหมัก (Rice Noodles in Gravy)

Posted by Kroocrew on Monday, June 20, 2011, In : Thailand 

Rad Nah is a commonly seen dish on street stalls in Thailand. A good preparation is hard to beat but many times it is light on in flavour. Flavourant has to be added heavily as the starch gravy really neutralises a lot of this. Tasting while making is the essence of success.

  • 500 gm (½ lb) Chinese broccoli; collard greens; standard broccoli or kohl rabi
  • 2 tablespoons Dark Soy Sauce
  • 350 gm (¾ lb) Fresh Flat Rice Noodles or 250 gm(~½ lb) of Dried Flat Rice Noodles.
  • 2 cloves garlic
  • 2 t...

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Daun Kobis Berinti (Cabbage-Leaf Berinti)

Posted by Kroocrew on Wednesday, April 27, 2011, In : Malaysian (Malay) 

  • cabbage, 40 g (~5 leaves)
  • vegetable oil, 10 g (1 Tablespoon)
  • soy protein powder 50 g (2/3 cup). Soak with lukewarm water for 20 minutes. Pour off water.
  • onions, chopped 80 g (1 seed)
  • garlic 10 g (2 pips)
  • Turmeric powder, 3 g (½  teaspoon)
  • rice 70 g (½  cup)
  • Wood ear mushrooms, soaked and sliced small 6 g (2 pcs)
  • bran 30 g (2 Tablespoons)
  • green leafy vegetables such as spinach, mustard greens, etc. 50 g (½  cup)
  • green beans, cut into small pieces 15 g (2 Tablespoons)
  • carrots, shredded 10 ...

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Hto Nau, Khae Tai Ner, Hto Nao Out, or Hto Nao Mong

Posted by Kroocrew on Tuesday, April 12, 2011, In : Shan 

This is a couple of recipes for making soybean fermented products according to the Shan recipes.
The translation- a translation from Lashio Lao Hsai Ying's Tai Book,  is delightfully quaint and I don't presume that many would use the recipe for the purpose because of the language but still it is a record and authentic.

I don't have the original Shan manuscript.

(A) How to make Hto-Nau, Khae Tai Ner or Hto Nao Out

  • Hto Nau seed (Sarn Hto Nao), 1 Pae
  • Chillie powder, 2 Khan
  • Salt (as require...

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Htamin Jin ထမင်းချဉ်‌

Posted by Kroocrew on Saturday, April 9, 2011, In : Shan 

This Shan dish has a delightful sour edge with  a sour flavourant, tamarind extract, used for the purpose. There are local variations on presentation from serving as individual compressed balls of the rice mix or as a single layer on a plate. Other local variations add fish meat, typically Inle Lake Carp, to the rice potato mix.

  • Rice, 2 cups.
  • Tamarind pulp, 2 Tbsp.
  • Tomatoes chopped  1½ to 2 cups.
  • Garlic chives, bunch
  • Long beans or French beans
  • Shrimp paste (any source of this is OK) ...

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Hmong Caramelised Red Braised Pork (Nqaij Qab Zib)

Posted by Kroocrew on Sunday, April 3, 2011, In : Hmong 

Red braised pork hails from China. The red is produced by the prolonged braising in a Soy sauce product and suggests an illustrious food. An interpretation and local preparation of this Chinese food extends into Vietnam and Thailand and of course down into  Malaysia, Singapore and Indonesia. Like many multi-spiced meat dishes, this dish noticeably matures and improves with a delay in the period of production and eating. For this reason the recommendation of overnight storage is suggested.

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Nattō なっとう

Posted by Kroocrew on Wednesday, March 30, 2011, In : Japan 

Nattō (なっとう or 納豆?) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis.

Traditionally the cooked soybeans are mixed with a starter culture of Bacillus subtilis, commonly occurring in straw. The history of the food has four possible beginnings, from the Jomon Period (10,000-300 BC) or China during the Zhou Dynasty ((1134 -246 BC), the story of a warrior, Minamoto no Yoshiie on a campaign in North eastern Japan between 1086 and 1088 to the most recen...
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Ketjap Manis (Kecap Manis)

Posted by Kroocrew on Thursday, March 3, 2011, In : Indonesia 

This is a common sauce of Indonesia based on soy sauce but very syrup like and extremely sweet being fortified by the addition of generous amounts of palm sugar and spices. It is generally used as an ingredient. It's use now extends through much of SE Asia and is popular in the Netherlands.
The formulation given is for a taste approximation rather than an accurate ingredient replication. The sweetening agents for this preparation are brown sugar and molasses rather than the traditional Palm S...
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Braised Chinese Trotters 冬菇猪蹄

Posted by Kroocrew on Saturday, January 15, 2011, In : China 

All Rights Reserved. © Used with kind permission of

Ingredients (general):
  • Pigs Trotters, 1 Kg (~2 lb 4 oz) (conveniently halved if possible)
  • Bean Curd Skin also known as Soybean thread, 2 (available in Asian groceries from a variety of sources inc Chinese and Japanese) or you can make your own if you really want a traditional food preparation half-day
  • Dried shiitake mushrooms, 60 - 120 gm (2-4 oz) (Dried shiitake mushrooms widely available)
  • Garlic, 6 cloves
  • Ginger, 60 gm (2 oz)
  • Lime...

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Doenjangbangah 된장방아

Posted by Kroocrew on Sunday, December 26, 2010, In : Korea 

A Korean sauce for raw fish

  • 60 ml (1/4 cup) soybean paste,
  • 1 Tbsp Kochujang (Korean hot pepper paste),
  • 1 tsp of honey (or sugar),
  • 1-2 tsp rice wine vinegar,
  • 2+ cloves of minced garlic,
  • 2 stalks of chopped green onions,
  • 1 Tbsp of sesame oil,
  1. Mix all the ingredients together in a bowl.
  2. Dip the small pieces of fish fillet into the sauce and eat.
You need very fresh filleted fish for this dish. The fish can be any edible fish or shellfish.

*tip: If you want some vegetables to wrap the f...
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Nam Jim Kao Man Kai (Yellow Bean Sauce)

Posted by Kroocrew on Tuesday, December 21, 2010, In : Thailand 

Kao Man Kai or Chicken on Rice is a very popular street stall food throughout Thailand. It is served with a bowl of clear chicken soup from the stock made from the boiled chicken cooked with squash. A small dish of the yellow bean sauce is always served with this dish. You can either dip the chicken into the sauce or just pour the sauce over the top of the sliced chicken.

  • 1 tablespoon yellow bean sauce
  • 1 Tablespoon rice wine vinegar     
  • 1-2 Thai chillie, sliced
  • 1 teaspoon    sugar  ...

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Khanom Mo-Ji ขนมโมจิ (Japanese Bean meal confection)

Posted by Kroocrew on Monday, October 25, 2010, In : Thailand 
 Thai Mo-Ji is often seen on the shelves of very "local" shops such as the Ma & Pop shops in local sois

Ingredients: (Filling)
  • 70 gms (2 ½ oz) Black and Red Soya Beans
  • 50 gms (1 ¾ oz) Sugar
  • 100 ml (~3 ½ fl oz or ~6 ½ Tbsp) Oil
Ingredients: (Coatings)
  • 100 gms (3 ½ oz) Wheat Flour ( Bleached Wheat Flour if Available )
  • 100 ml (~3 ½ fl oz or ~6 ½ Tbsp) Coconut Milk
  • 30 gms (1 oz) Sugar
  • 1/2 Teaspoon Salt
  • 2-4 Drops Jasmin Flavour
  • 2-3 Drops Food Colouring

  1. Soak the beans overnight, then rinse them ...

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Soy Sauce

Posted by Kroocrew on Thursday, September 2, 2010,

The two flavour enhancing sauces used extensively in Asian cooking would be Soy sauce and Fish Sauce.
Soy sauce originally had a contribution of fermented fish in its formulation. It's flavour is known as umami due to free glutamates and specific receptors on the tongue.

Soy sauce
Chinese name
Traditional Chinese
1. 醬油
2. 荳油
3. 豉油
Simplified Chinese
1. 酱油
2. 豆油
3. 豉油

Filipino name
Japanese name

Korean name

Thai name
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Black Bean Burger

Posted by Kroocrew on Thursday, August 5, 2010, In : India 

For the Patty:
  • Black Beans – 1, 15 oz can, drained and rinsed
  • Olive Oil – 1 tbsp
  • Onions – 1/2 cup, chopped
  • Garlic – 2-3 cloves, chopped
  • Mushrooms – 1/2 cup reconstituted Chinese mushrooms, chopped
  • Bell Pepper/ Capsicum – 1/2 cup, chopped
  • Taco Seasoning – 1 tbsp or to taste
  • Shredded Carrots – 1/2 cup
  • Whole Wheat or Whole Grain Bread – 1 slice
  • Cooked Brown Rice – 1 cup
  • Corn  kernels– 1/2 cup
  • Fresh ground black pepper
  • Salt
  • Pickled mild chillies – (optional)
  • Soy Granules ...

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Barbecued Fermented Soy Bean Chicken

Posted by Kroocrew on Monday, July 12, 2010, In : Japan 


The amounts stated here are not critical. The marinade is in excess and it's effectiveness is due mostly to the amount of fat on the chicken under the skin. There is no control over this other than the quality of the chicken. There will be a different flavour of the leg compared to the breast because of the encasement of the meat with skin and fat of the leg.
  • 2 tablespoons light soy sauce (usukuchi shoyu)
  • 2 tablespoons sake
  • 2 tablespoons mirin
  • 2 tablespoons light miso
  • 2 green onions...

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Sizzling Mongolian Lamb

Posted by Kroocrew on Friday, July 9, 2010, In : China 

  • 450 g (1 lb) lamb tenderloin
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 2 tablespoons light soy sauce
  • 1/2 teaspoon bicarbonate of soda (this softens the meat)
  • 2 teaspoons cornflour
  • 5 tablespoons peanut oil
  • 1 large onion cut into wedges lengthways
  • 1 green onion (scallion), finely sliced
  • 1 teaspoon finely chopped garlic

  • 1/2 teaspoon five-spice powder
  • 1 tablespoon hoisin sauce
  • 1 tablespoon ground bean sauce (mor sze jeung)
  • 1 teaspoon chilli bean sauce (there are many different kinds and any will do)...

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Ohjing-oe bulgogi (Grilled spicy squid)

Posted by Kroocrew on Thursday, June 17, 2010, In : Korea 

  • 2 medium squids or 3-4 squid stakes, cut into strips
  • 4 tbsp goochoojang (Korean chili paste)
  • 2 tbsp sugar, 1 tbsp minced garlic,
  • 1 tsp sesame oil, 1 tsp sesame seeds
  • 2-3 hot chilies
  • 1/2 onion, cut into bite size
  • 3-4 shitaki mushrooms, rehydrated, squeezed, cut in half
  1. Marinade in goo choo jang (Korean chili paste), sugar, minced garlic, sesame oil and sesame seeds for 30 minutes.
  2. At the last minute, add mushrooms, chillies and onion.
  3. In a frying-pan, add a bit of oil, grill the squ...

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Dumpling Soup 수프를 만두 (Mandu Guk)

Posted by Kroocrew on Thursday, June 17, 2010, In : Korea 

  • 6 cups of water and either a can of beef broth or beef stock paste to make beef stock
  • 1 Tbs of soy sauce for soup
  • Kuchajiang, (Korean soypaste with chillie. Available at Korean grocer or Asian food retailers)
  • salt
  • 1 chopped green onion
  • 1 chopped chillie
  • soy sauce with a drop of vinegar
  1. Boil beef stock in a big pot.
  2. Put salt and soy sauce for soup.
  3. Put frozen dumplings (4-5 dumplings per person) and chopped green onions and chilly pepper when beef stock starts to boil.
  4. Boil for about ...

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Bean Curd Skin (Yuba) 湯葉, ゆば

Posted by Kroocrew on Tuesday, April 27, 2010, In : Japan 

 The only ingredients your soy-milk should have are soybeans and water. Commercial drinking soy-milk is not suitable as it contains various solubilizers and flavourants etc.

  • 2 cups soy milk

  1. Pour soy milk into pan and bring to the threshold of boiling over medium heat. Small bubbles will begin to form around the edges of the soy milk.
  2. Turn off the heat and let a "skin" form on the top of the soy milk - this is your yuba.
  3. Remove skin with chopsticks and place in a dish.
  4. Let po...

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Lao BBQ Sauce

Posted by Kroocrew on Monday, January 25, 2010, In : Laos 

This is the sauce used to accompany Lao Sin Dat (also known as Lao Suki) it is the Korean Ssam Jang Dipping Sauce with a little more of the soy paste than the normal Korean version but other than that identical.

  • 1tsp of hot pepper paste (Kochujang)
  • 2 Tbsp of soy bean paste (Doenjang or you may substitute this with any fermented soybean sauce such as Japanese Miso sauce)
  • ½ Tbsp of sugar
  • 1 clove of minced garlic
  • 1 Tbsp of chopped green onion
  • 1 Tbsp of sesame oil
  • ½ Tbsp of toasted sesam...

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La Phet Thote (Pickled Tea Leaves Salad)

Posted by Kroocrew on Wednesday, January 20, 2010, In : Shan 

  • 5 teaspoons laphet (*fermented tea leaves)
  • 2 teaspoons crispy fried garlic
  • 2 teaspoons crispy fried yellow beans
  • 2 teaspoons roasted peanuts
  • 1 teaspoon toasted sesame seeds
* I do not know the process of fermentation used for treating the leaves for this dish

Extra Ingredients:
  • Chopped Tomato
  • Chopped Cabbage
  • Dried Prawns
  • Peeled Garlic
  • Green chili

  • Dressing: 1/2 teaspoon limejuice 3 teaspoons peanut oil


  1. First, put laphet (fermented tea leaves) into a bowl. If you want your l...

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