The Making of Soy Sauce pictures (1 of 6)
Click the image to see next picture
During my recent trip back to Penang, I made a visit to my favorite soy sauce factory in Georgetown. Though soy sauce is largely produced and packed commercially now, in Penang, you can still find a few remaining soy sauce factories making their soy sauce the natural way, that is, by hand.
The traditional method–sadly a dying and fast disappearing trade–ferments soybeans contained in large urns under the sun and covered up with lids at night. The soybeans are left inside the urns to “break down” and brew to become soy sauce. An everyday commodity that we so take for granted, naturally made soy sauce takes months of hard work and dedication to produce, and the result is always pleasing with an unmistaken depth and soybean fragrance in the end product…
Click for more
Fried Fish with Soy Sauce pictures (1 of 3)
Click the image to see next picture
I love fish, but I don’t eat enough of them here in the United States; I can hardly find the ones I love most.
Growing up in Malaysia, fresh fish is abundant. There are all kinds of fish available in the wet market–big, small, tiny, deep-sea, or fresh water. I prefer smaller and tiny fish, deep-fried to crispy goodness that I can just eat the whole fish with bones. If you’ve tried those, you know how great they are.
Recently, I found a bucket of small red cod on sale. Each of them was about 6-8 oz. If you read my steamed fish recipe, you’ll know that I love red cod. Without any hesitation, I got a couple of them and made fried fish with soy sauce–one of the simplest recipes for fried fish, but super delicious especially when you drench the ginger soy sauce with steamed white rice…mmm heavenly…
Click for more
(Chinese recipes, prepare authentic Chinese food now!)
I love Chinese-style steamed fish–fresh-from-the-tank live fish steamed with soy sauce and topped with shredded ginger, scallions, and cilantro leaves. To me, nothing tastes as satisfying as steamed fish with white rice, drizzled with the soy sauce from the steamed fish. Sometimes, I can just eat bowls and [...]
Even though I tout Rasa Malaysia as the online source for Asian cooking and recipes these days, I don’t have any Filipino recipes! When I started thinking about having Filipino guest writers, I immediately thought of ChichaJo of 80 Breakfasts. I adore her beautiful blog, writing style and fab food photography. So, please welcome 80 [...]
This pan-fried prawns recipe is probably one of the easiest but remarkably delicious recipes for prawns–fresh water prawns pan-fried with soy sauce, cooking wine, and a wee bit of sugar. In Chinese, this dish is called 干烧虾.
Fresh water prawn is a great choice because of the texture of the prawns, and the juicylicious and rich [...]
