Comments on: Sichuan Sweetened Soy Sauce

By: Elaine

Elaine — Sat, 08 Apr 2023 08:18:43 +0000

In reply to E-. Love to hear you find the lovely taste. Love you.

By: E-

E- — Fri, 07 Apr 2023 16:26:55 +0000

Wow, this will be a staple in my cupboard, it is delicious! Made it just as written using 1/2 cup brown sugar. The flavors are amazing. I did let mine sit for about 24 hours before straining. I have been using on breakfast noodles with leftover veg and blanched greens with chili crisp. Can't believe it took me this long to try the recipe.

By: chris 06

chris 06 — Thu, 09 Dec 2021 10:19:57 +0000

Merci chef, je me régale avec cette sauce( j'en mets un peu sur tout). Bien amicalement de la France Chris 06

By: Cecilia

Cecilia — Thu, 14 Oct 2021 02:56:27 +0000

Would this be a good substitute for dark soy sauce? I am gluten free and it is hard to find gf dark soy sauce where I am. Just thinking out loud since this sweetened soy sauce is very dark in color.

By: Elaine

Elaine — Wed, 17 Feb 2021 03:35:55 +0000

In reply to Karin.

No. They are not the same, Karin! Cao guo, or Chinese cardamom, is a species of black cardamom related to Indian black cardamom but subtly different in look and flavor. You can get it via https://themalamarket.com/products/cao-guo-chinese-black-cardamom.

By: Karin

Karin — Mon, 15 Feb 2021 00:48:27 +0000

In reply to Elaine. Is Cao Guo and "Seeds of Paradise" the same thing? Apparently they both tase a bit like peppery cardamom, but I have never had either so I don't know. I can get Seeds of Paradise, but no one here knows what Cao Guo is, so it might be the same. Do you know?

By: Elaine

Elaine — Mon, 21 Sep 2020 00:27:05 +0000

In reply to Evelien. Add a very small batch of starch, Evelien!! I know some of the restaurants use this method.

By: Evelien

Evelien — Sat, 19 Sep 2020 20:44:59 +0000

Hi Elaine,
First of all: i love your site and the recipes!!!
I have a question. I made the sweetend soy sauce today . It tastes amazing. But i thougt it would get a little bit thicker so it stucks better to the noodles. Is there a way to make it a littlr bit stickier?

By: Elaine

Elaine — Sat, 05 Sep 2020 12:41:52 +0000

In reply to Skip. Scallion or green onion sections. Watch the video please.