Friday, December 16, 2011

making soy sauce exciting

We make a lot of broths - chicken, pork bone and all that. You can't be wasting any of it, but after simmering for a few hours, all the flavour from the meat is in the soup. The only way to make it palatable is soy sauce. But soy sauce is boring.

I sex it up a little with chili peppers. Lots of chili peppers. Washed, dried, cut, and then marinated. With time, that wonderful chili flavour permeates the soy sauce and you get the most amazing spiciness. And just try not eating a few peppers as you dip.


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