dark soy sauce

Marinated Flank Steaks

garlic, smashed, peeled and coarsely chopped

sherry vinegar

lemon juice

soy sauce

olive oil

black peppercorns,

flank steaks

Combine all seasonings and rub into the steaks. Marinate overnight in the refrigerator.

Heat a large cast-iron skillet until it is almost smoking. Brush the marinade off the steak. Cook the steak 2 to 3 minutes per side, depending on the thickness, until rare. Let it sit a minute, then slice thinly against the grain and serve. Use leftovers for recipe below.

Quick, comforting and above all delicious, this rice dish will brighten up any meal.

Pork and egg dan dan rice

(80 milliliters) sunflower oil

Sichuan peppercorns (from Asian food shops), coarsely ground

pork mince

tbs light soy sauce

red chillies, seeds removed, torn

spring onions, chopped, plus extra finely chopped spring onion

garlic cloves, crushed

tbs tahini

tbs dark soy sauce

Chinese black (chinkiang) vinegar (from Asian food shops)

tbs chilli oil (from Asian food shops)

packet microwave jasmine rice

eggs & salted peanuts,

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Braise lamb breast with aromatics then grill until crisp and serve with noodles for a cheap but chic meal for two

Crispy Mongolian lamb

breast of lamb

ginger

garlic

tbsp dark soy sauce

tbsp Chinese five-spice powder

Shaohsing rice wine

tbsp soft light brown sugar

lettuce

spring onions

cucumber

Heat oven to 180C/160C fan/gas 4. Put the lamb in a casserole dish with a lid. Add remaining ingredients plus enough water to just cover. Cook with the lid on for 3 hrs until the meat is tender and the bones pull out easily. Allow to cool still covered in the cooking liquid with the lid on. You can do this 1-2 days in advance and let the lamb cool completely in the fridge. This will make the next step easier.

When cold, lift the lamb out of the liquid and transfer to a baking tray. Skim fat from the sauce. Reserve half the sauce for the noodles (in 'Try' section, below) and bubble the rest, still in the pan, until thick and syrupy. Pour into a small serving bowl. Heat grill to medium and grill lamb until crisp and hot through, but not too dark.

Shred the lamb, discarding most of the fat and all the bones, but keep the nice, crisp skin. You can cut the skin off first and leave it in a hot oven while you shred the rest of the meat. To serve, take everything to the table and eat the lamb rolled up in the lettuce leaves with the cucumber, spring onions and sauce, plus the noodles on the side.

Char kway teow is one of Malaysia's best-known culinary exports, says Shannon Harley.

Char kway teow

Dragon & Phoenix dried red chillies

red chilli, chopped

Asian (red) eschalots, chopped

garlic cloves, chopped

tbs Yeo’s light soy sauce

tbs Lee Kum Kee dark soy sauce

tbs Squid Brand fish sauce

tsp caster sugar

tsp white pepper

green prawns, peeled (tails intact), deveined

fishcake (from Asian supermarkets), thinly sliced

lap cheong (Chinese sausages), thinly sliced

fresh rice noodles

eggs, lightly beaten

(160 grams) bean sprouts

garlic chives,

Lime cheeks and thinly sliced red chilli

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The people behind this recipe have been serving it since 1978.

Bak Kut Teh (Pork-Rib Soup)

water

white pepper

black pepper

garlic powder

salt

star anise

cinnamon

pork ribs,

rice,

One-Pot Pork-Rib Soup You Should Eat for Breakfast

This recipe is reminiscent of wat tan hor, a Cantonese, Singaporean and Malaysian meat and fresh rice noodle dish that’s topped with a silky egg gravy. Wat tan means “smooth egg” in Cantonese, describing the velvety gravy that smothers the noodles. In this vegetarian riff, pantry-friendly dry rice noodles are used. The silky texture of the sauce is achieved by adding cornstarch slurry, a common technique in Chinese cooking, followed by beaten eggs, which cook the moment they hit the hot gravy and become long, irregular strands. For extra heartiness, add slices of pan-fried tofu or extra vegetables like broccoli or cauliflower.

Rice Noodles With Egg Drop Gravy 

Kosher salt and black pepper

rice noodles

neutral oil,

soy sauce (see Tip)

vegetable stock

sugar

cornstarch

garlic cloves, finely chopped

(1-inch) piece of ginger, peeled and finely chopped

carrot, peeled and thinly sliced diagonally

vegetarian stir-fry sauce

eggs, beaten

cilantro leaves (optional)

Bring a large pot of salted water to the boil. Add noodles and cook according to package instructions, stirring often, until al dente. Drain and rinse under cold water until the noodles are completely cool, shaking off as much water as you can.

Heat a large, well-seasoned cast-iron skillet (a nonstick pan will work, too, but you won’t necessarily get the same smoky flavor) on medium-high until it is very hot, then add the noodles, 2 tablespoons of oil, 1 tablespoon of soy sauce and the dark soy sauce, and, toss to coat the noodles using tongs or chopsticks. Fry for 3 to 4 minutes, mostly undisturbed, but tossing every minute or so until there is a nice char on some of the noodles. (If your pan is not well-seasoned, the noodles may stick, so toss the noodles after every minute to prevent sticking.) Remove noodles from the pan and set aside. Wipe out the pan.

Place the vegetable stock, sugar and cornstarch in a small bowl, and stir to combine. Set aside.

To the same skillet, add the remaining 1 tablespoon neutral oil along with the garlic and ginger, and stir for 30 seconds until fragrant. Add the carrot, stir-fry for 1 minute just to soften slightly, then add the baby bok choy, stir-fry or oyster sauce, and the remaining 1 tablespoon soy sauce, and toss. Stir the cornstarch and vegetable stock mixture, then pour it into the skillet, and stir until it comes to a boil and thickens, 1 to 3 minutes.

Very slowly trickle the beaten eggs into the gravy in a circular motion (no need to stir). Cook the eggs until set, 30 to 60 seconds from when you start pouring. Remove from the heat. Taste and season with salt and pepper, if needed.

To serve, place the noodles in serving bowls, and spoon a generous amount of gravy and vegetables over the noodles. Top with cilantro leaves, if using.

This is the most delicious dipping sauce ever!

Harry's Delicious Dumpling Dipping Sauce

(affiliate links are underlined)

Add minced garlic and crushed red pepper to a small bowl. Heat oil over high heat for 1 minute, then immediately pour the oil over the garlic and chile pepper.

Next add the sesame oil, Chinese vinegar (or Chinese Worcester), regular soy sauce, dark soy sauce, and green onions (optional). Stir. Enjoy with Dumplings!

This sauce is the real deal. Amazing flavor.

This is a robust sauce our family loves!! Restaurant quality at home. Yum.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1603418932/ch3ypavldiij59c3i1o4.mp4

Filled with fresh veggies and pork, these authentic Chinese pork dumplings are so delicious and easy to make. This recipe comes straight from Shanghai to your kitchen. Gather your friends and family, and make them together!

Chinese Pork Dumplings Recipe

This is a simple yet tasty Seaweed Fried Rice packed with crushed roasted nori or seaweed snacks that were pan-fried until lightly golden, sesame seeds, veggies, and tofu. This fried rice recipe is also easy to customize - feel free to add vegetables and protein of your choice for a complete meal ready in less than 20 minutes!

Seaweed Fried Rice

tbsp sesame seeds

neutral oil ((avocado, sunflower, etc))

garlic (minced)

green onion (white and green parts separated)

small bell pepper

chopped vegetables (, I used a frozen mix of peas, carrots, corn)

3.5 oz smoked tofu (or extra firm pressed tofu)

Salt and pepper (to taste)

rice

soy sauce (to taste)

tsp dark mushroom soy sauce (for colour (optional))

sesame oil

seaweed (for topping)

Sesame seeds (for topping)

onions (for garnish)

Crush the seaweed into smaller pieces.

Heat a large wok of pan over medium heat.

If using raw sesame seeds, toast this on the pan or wok until lightly toasted.

Add 1 tbsp cooking oil. Add the crushed seaweed and toast the seaweed until lightly brown. Remove from the pan.

In the same pan of wok, add more oil as needed.

Sauté the white parts of the green onion. Add the garlic and diced bell pepper. Cook until aromatic and tender.

Sauté the veggies and tofu or other vegetables and protein you’re using.

Season with some salt and pepper, to taste.

Add the leftover rice. Break apart any large chunks.

Season the rice with soy sauce and dark soy sauce (if using, to color). Mix well until the rice is coated.

Allow the rice to cook for 2-3 minutes on medium high.

Add in the seaweed-sesame mix. Mix well and season to taste, if needed. Add some sesame oil, if desired.

Garnish with some green onions, sesame seeds, and more crushed seaweed, if desired. Serve while hot. Enjoy!

Simple and tasty. The ingredient list is missing the garlic though!

Top 8 dark soy sauce recipes from across the web

The most viewed dark soy sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Marinated Flank Steaks

Pork and egg dan dan rice

Crispy Mongolian lamb

Char kway teow

Bak Kut Teh (Pork-Rib Soup)

Rice Noodles With Egg Drop Gravy

Harry's Delicious Dumpling Dipping ...

Seaweed Fried Rice

Top 8 dark soy sauce recipes from across the web

The most viewed dark soy sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Marinated Flank Steaks

Pork and egg dan dan rice

Crispy Mongolian lamb

Char kway teow

Bak Kut Teh (Pork-Rib Soup)

Rice Noodles With Egg Drop Gravy

Harry's Delicious Dumpling Dipping ...

Seaweed Fried Rice

The most viewed dark soy sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine