Oxtails Braised in Master Stock
Next on Demystified: Soy Sauce, dark soy sauce is used to replenish a Chinese Master Stock. Among the three primary types of soy sauce, light, regular, and dark, dark soy sauce stands out for its long aging process, giving it a deep color and rich taste. It’s a key ingredient in Chinese master stock, a key technique in Chinese cookery. A Chinese master stock is a deeply flavorful and aromatic broth used in Chinese cuisine as a base for various dishes, particularly braised meats and poultry.
Hawaiian Steak
Our next ingredient in the Demystified series is soy sauce. Soy sauce has been an indispensable companion to countless dishes for centuries. Its rich umami taste and complex aroma make it a staple in Asian kitchens worldwide. This recipe is an homage to Houston's (Hillstone's) Hawaiian Steak, featuring succulent ribeyes bathed in a tantalizing blend of regular soy sauce, pineapple juice, brown sugar, and mirin, resulting in a symphony of sweet and savory notes.
Fish Sauce Chicken Wings
In the third edition of Demystified: Fish Sauce, we're delving into its role as a marinade. Here, we're elevating it with a robust version of nuoc cham (the beloved Vietnamese dipping sauce), which doubles as both marinade and glaze. Rest assured, the high cooking temperature will obliterate any chicken-related concerns.
Pea Shoot Salad with Fish Sauce Dressing
In the second installment of Demystified: Fish Sauce, we’re going to use it in a salad dressing over pea shoots. This season, pea shoots are at their prime, harvested before the peas fully develop, offering a delicate flavor and texture. You can easily find them at Asian markets or local farmer's markets.
Leek & Potato Soup
This is not a soup recipe so much as it is a soup making technique. During this late winter period when we don’t have a lot of spring vegetables at our disposal, it’s a great way to use up some alliums and potatoes in your dry storage. It is delicious, heart-warming, and easy to make.