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Shao Kao sauce (烧烤酱, Cantonese: Siu Haau) – a thick, savory, slightly spicy BBQ sauce generally known as the primary barbecue sauce used within Chinese and Cantonese cuisine. Shacha sauce ( 沙茶酱 ) – A sauce or paste that is used as a base for soups, hotpot, as a rub, stir fry seasoning and as a component for dipping sauces.
Sliced tempeh. This is a list of soy-based foods.The soybean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the UN Food and Agriculture Organization (FAO).
Tianmianjiang (Sweet bean sauce) China: A thick, dark brown- or black-colored Chinese sauce made from wheat flour, sugar, salt, mantou, and fermented yellow soybeans (the lees left over from the fermentation of soybeans to make soy sauce). There are many different types of sweet bean sauces depending on the different compositions and the ...
The soybean, soy bean, or soya bean (Glycine max) [3] is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh.
Soy sauce (Sinhala: සෝයා සෝස්) is a popular food product used in Sri Lanka and is a major ingredient used in the nationally popular street food dish kottu. [66] Soy sauce has largely been produced by the Sri Lankan Chinese community but its production has also spread to other communities in Sri Lanka. Soy sauce production in Sri ...
Soup soy sauce or "guk-ganjang" (Korean: 국간장) is a type of Korean soy sauce (ganjang) made entirely of fermented soybeans and brine. It is also a byproduct of doenjang production. Both lighter in colour and saltier than other Korean ganjang varieties, soup soy sauce is used mainly in guk (soup) and namul (a seasoned vegetable dish) in ...
Thua nao (Shan: ထူဝ်ႇၼဝ်ႈ; Thai: ถั่วเน่า; lit. ' rotten beans '), also known as pè bok (Burmese: ပဲပုပ်; lit. ' rotten beans '), is a fermented soybean product used in Burmese and Thai cuisine, particularly by the Shan, Tai Lue, and Northern Thai peoples as a cooking ingredient or condiment. [1]
Cooked beans are drained in a sokuri (bamboo basket) and pounded in a jeolgu (mortar) while still hot. [17] About 1.8–3.6 litres (0.40–0.79 imp gal; 0.48–0.95 US gal) of pounded soybeans are chunked, compressed, and shaped into a cube or a sphere to form meju. [17] The meju bricks are then dried in a cool shaded area until firm. [17]
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