This thick, rich caramel-colored sauce is naturally sweetened with sun-dried palm tree sugar and adds an aromatic, sweet flavor to any dish
This is a really great, versatile option for when you need a yummy sauce for your dinner.
This is a thick sauce, but with the range of dishes I have used it on this hasn't been an issue for me at all yet. I have used this as just a small amount thrown into a stir fry, right at the start of the meal when I am cooking the 'meat', it soaks into the food well adding great flavour to the dish overall. Any time that I cook steak I pop a dollop of this in the frying pan and it gives an extra little kick to my meal.
My favourite use for this is in stir fried rice. I throw some in the frying pan when cooking up my meat, eggs and various vegetables. I then add a little bit to the rice, letting it soak in, just a light amount throughout the rice, then I throw the two together and plate. If needed, because I was a little light at the time, then I will add some more on top, but generally it isn't needed at all.
For the price this is well worth adding to your shopping cart, not only is it cheap but it can be used on a wide range of dishes.
I bought this soy sauce by mistake thinking it was a liquid soy sauce. I just seen that it was the cheapest soy sauce on the shelf and grabbed it without even reading the bottle. When I got home and poured the soy sauce out of the bottle I realised that it was a thick syrup sauce rather than the liquid I had expected, so I read the bottle and also found out that it was sweet!
As I was making a chicken fried rice I wasn't sure what to expect thinking it might make my rice a little too sweet rather than the savoury taste I was going for. IT was a little sweet but not in a bad way but I found it didn't have that same intense soy sauce flavour that I get from the liquid soy sauce I normally use. The other thing I have been using this for is to make pork mince spring rolls for my daughter, and she loves them.
To pork mince I add the soy sauce and then roll into spring roll pastry and bake till crispy. She then has the spring rolls served with a bit of the soy sauce to dip them in. She loves the sauce and told me to keep buying it rather than the other one. I have also found it to be good for making soy sauce marinate as the thickness allows it to stay on what you are marinated rather than running off.
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