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Thursday, July 16, 2009

Sauces that I use

After joining the Discuss Cooking forum, I realise that the different sauces used in cooking in typical normal Malaysian Chinese food is known differently in different parts of the world. And so, to avoid confusion on what kind of sauce do I mean in my recipes, here are some pictures of the sauces that I typically use in my cooking.

Light and Dark Soya Sauce

The bottle on the left is the light soya sauce. This soya sauce is salty and on the watery side. I prefer to use this brand as it is more fragrant. But if there are other brands, it will do as well.

The bottle on the right is the dark soya sauce. This soya sauce is thick and darker than the light soya sauce. It is not as salty as the light soya sauce. Normally it is added to a dish to darken the colour of the dish. Sometimes it is also known as the thick soya sauce.

Shao Tsing Hua Tiao Chiew

This is a kind of Chinese wine which has a very fragrant smell and is only used in Chinese style cooking. In Malaysia, it is relatively easy to get this in Chinese medicine shops. Not sure about overseas though. Perhaps can inquire at Chinatown in your area.

Sweetened Black Vinegar

This is the vinegar that I use for cooking the pig trotters. Besides using this to cook pig trotters, it can also be used as a dip for Chinese dumplings. If you can't find this brand, you can use other brands and add on some rock sugar/brown sugar if it is not sweet enough. If you use this brand, then there is no need to add on anymore sugar as it is already very sweet.

I am missing some pictures on Oyster Sauce... Will post that up soon in a separate post.


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