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Soy Sauce In Recipes

Contributed by: News Canada

(NC) - Soy sauce has been a staple in Asian kitchens for 2,500 years - and now, because of its unique flavour enhancing properties, soy sauce has become as indispensable as salt and pepper in North American recipes too. Food industry experts say it is the amino acids in the better quality soy sauces that trigger taste receptors on the tongue.

Soy Sauce
"For optimum flavour in your recipes," says Doug Pugh, spokesperson for Asian sauce kingpin, Kikkoman, "be sure to select a soy sauce that is naturally brewed. A non-brewed sauce is made in a matter of hours from hydrolyzed vegetable protein and caramel colouring. Instead of the refined and delicate flavour of a soy sauce that has been brewed for several months, a non-brewed sauce is harsh and one-dimensional." Here, from Kikkoman are a couple of delicious, easy-make recipes:

Huli-Huli Spareribs

Makes 4 to 6 Servings

  • 1/2 cup brown sugar, packed
  • 1/2 cup chopped green onions
  • 1/2 cup Kikkoman Soy Sauce
  • 1/4 cup tomato ketchup
  • 1 large clove garlic, pressed
  • 1 teaspoon grated fresh ginger root
  • 3 pounds pork spareribs, cut into 1-rib pieces

Combine first 6 ingredients in a large bowl; add ribs and toss to thoroughly coat. Reserving sauce, remove ribs and place meaty side up in 13x9-inch microwave-safe baking dish. Let stand 10 minutes. Cover; microwave on Medium-High (70%) 16 minutes, rotating dish once. Remove ribs; cook on grill 4 to 5 inches from medium-hot coals 8 to 10 minutes, turning over and brushing occasionally with reserved sauce.

Sherried Prawns

Makes 6 Servings

  • 18 large fresh or thawed prawns
  • 1 cup dry sherry
  • 3 tbsp. Kikkoman Soy Sauce
  • 1 1/2 tsp. black peppercorns, cracked
  • 1/2 teaspoon sugar
  • 2 slices fresh ginger root about 1/4-inch thick

De-vein, but do not peel prawns. Rinse thoroughly and pat dry; set aside. Combine remaining 5 ingredients and 1/2 cup water in medium saucepan; bring to boil. Add prawns and cook, stirring, until prawns turn pink, about 1 to 2 minutes. Remove to chilled plate; let stand 10 minutes. Cover loosely and refrigerate until thoroughly chilled, at least 3 hours.


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