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Light soy sauce
- Not too salty and a light flavor
- A light soy sauce and olive oil mixture is a great sauce for plain rice, tuna rice, tuna avocado rice;
- A light soy sauce and sesame oil mixture is also a great topping sauce for blanched Asian greens and poached chicken;
- My preferred light soy sauce is Kikkoman – made in Japan, no preservatives and it actually tastes fresh;
- I like to use Kikkoman for dressing rather than cooking. I prefer to use a traditional soy sauce for cooking to provide a deeper flavor.
Traditional soy sauce
- I use traditional soy sauce in meat marinate – rub the meat with traditional soy sauce, sugar, ginger and shallot, wine and white pepper before stir-frying;
- I also use the traditional soy sauce in meat stir-fries if the meat is not pre-marinated. Add sugar to brown the meat and add flavor;
- I don’t typically use traditional soy sauce to stir fry Asian greens. I prefer a clean color for my Asian greens, so I use salt or fish sauce;
- Same as light soy sauce, traditional soy sauce and sesame oil can be used as a topping sauce for blanched Asian green;
- There are many good brands for traditional soy sauce. My favorite is the Lee Kum Kee premium soy sauce.
Dark soy sauce
- Dark soy sauce is not very salty. I mainly use it to add colour.
- It can be used in marinating meat to give the meat a richer colour.
- I like to use dark soy sauce and sesame oil colour the tossed noodles (‘lo mee’).
- For stir-fries, if you can keep the wok very hot when adding the sauce, the sizzling dark soy sauce is very aromatic.
- My ultimate dark soy sauce is Lee Kim Kee’s double deluxe soy sauce. The downside is that it is expensive.
- My day-to-day saice is the premium dark soy sauce by Lee Kum Kee. It is a little more expensive than other dark soy sauces, but it is worth the money.