Ingredients
1 tablespoon sugar
1 1/2 tablespoons light (regular) soy sauce
1 1/2 teaspoons dark soy sauce
1/4 cup water
1 tablespoon peanut oil or canola
Dash of sesame oil (optional)
Method
Sources
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RecipeNLG
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Thick dark soy — color and sweetness for braised dishes, fried rice
Adjustable stand — hold cookbook or tablet at eye level while cooking
Naturally brewed soy — universal seasoning, marinades, dipping
Thick sweet soy — nasi goreng, satay, Indonesian stir-fries
Mushroom-infused dark soy — extra umami and color, vegetarian stir-fry
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Thick dark soy — color and sweetness for braised dishes, fried rice
Adjustable stand — hold cookbook or tablet at eye level while cooking
Naturally brewed soy — universal seasoning, marinades, dipping
Thick sweet soy — nasi goreng, satay, Indonesian stir-fries
Mushroom-infused dark soy — extra umami and color, vegetarian stir-fry
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine the sugar, light and dark soy sauces, water, and oil in a small saucepan. If using canola oil, add a dash of sesame oil. Bring to a boil over medium heat, stir to make sure the sugar has dissolved, then remove from the heat. Transfer to a heatproof bowl and set aside to cool completely before using. The sauce can be prepared up to 2 days in advance, covered, and left at room temperature.