Magic Soy Sauce
- Jeremy Osner
I bought a bottle of soy sauce a few weeks ago that has been serving me very well as a sauce for fried rice noodles -- all I need to do is fry some meat, then pour in some of this sauce and add the noodles, stir until they are coated and serve -- it is really delicious and just the right consistency. (It is liquid but it thickens slightly when heated.)
The label is mostly in Chinese characters which I can't read, what it says in pinyin is Si Dâú Loai Dâm, what it says in English is Kimlan Lou Chau Soy Sauce (Dark) -- Kimlan is the brand. Got a nice short ingredients list, too: Soybeans, wheat, salt, water, sugar, caramel, sodium benzoate (preservative).
Can anyone tell me more about this sauce? What are some more good ways to use it?
There are different varieties of soy sauce. Light, dark, black, mushroom flavor, etc. I think Si Dau Loai Dam is Vietnamese. Dark soy sauce is richer, thicker and usually not as salty.
I too have fallen for Kimlan soy sauce. It's clearly a superior product.
Mine says, simply, "Kimlan Soy Sauce, naturally fermented, authentic Chinese"
Ingredients: soybeans, wheat, salt, water, sodium benzoate (less than 1/10 of 1% blah blah blah)
No sugar or caramel, though. I win.