Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
11 minutes ago, KennethT said:Is sweet soy sauce (commonly used in Malay/Thai/etc cooking) used in China? I think it could work well in this dish, replacing the dark soy and honey.
Not usually. I can find it, but only in specialist stores.
Anyway, I prefer to control the sweetness of the sauce myself. I like it more on the sour side and sweet soy is too sweet for the result I prefer.
10 minutes ago, KennethT said:Is sweet soy sauce (commonly used in Malay/Thai/etc cooking) used in China? I think it could work well in this dish, replacing the dark soy and honey.
Not usually. I can find it, but only in specialist stores.
Anyway, I prefer to sweeten the sauce myself. I like it more on the sour side and sweet soy is too sweet for the result I prefer.
7 minutes ago, KennethT said:Is sweet soy sauce (commonly used in Malay/Thai/etc cooking) used in China? I think it could work well in this dish, replacing the dark soy and honey.
Not usually. I can find it, but only in specialist stores.
By liuzhou,
