http://www.flavorexplosions.com/blog/2009/08/soy-sauce-braised-chicken/ ...experience the gastronomic flavors of the Pacific Rim Wed, 25 Jan 2012 18:48:52 +0000 hourly 1 http://wordpress.org/?v=3.3 http://www.flavorexplosions.com/blog/2009/08/soy-sauce-braised-chicken/comment-page-1/#comment-1466 FLAVOR EXPLOSIONS » Blog Archive » Braised Pork in Dark Soy Sauce Sat, 19 Feb 2011 06:26:46 +0000 http://www.flavorexplosions.com/blog/?p=1588#comment-1466 [...] be great to leave the skin on, too.    2. Low heat.  3. The Malaysian dark caramel sauce aka dark soy sauce (the really thick, black and sweet kind).  The best brand to get is the “Cheong Chan” [...] [...] be great to leave the skin on, too.    2. Low heat.  3. The Malaysian dark caramel sauce aka dark soy sauce (the really thick, black and sweet kind).  The best brand to get is the “Cheong Chan” [...]

]]> http://www.flavorexplosions.com/blog/2009/08/soy-sauce-braised-chicken/comment-page-1/#comment-355 FLAVOR EXPLOSIONS » Blog Archive » Hokkien Char Mee Sat, 13 Mar 2010 20:13:05 +0000 http://www.flavorexplosions.com/blog/?p=1588#comment-355 [...] the ubiquitous dark soy sauce is critical.  The Malaysian version is thick and of the consistency of blackstrap molasses.  I [...] [...] the ubiquitous dark soy sauce is critical.  The Malaysian version is thick and of the consistency of blackstrap molasses.  I [...]

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