Comments on: Sichuan Sweetened Soy Sauce

By: Elaine

Elaine — Tue, 24 Dec 2024 03:33:18 +0000

In reply to Jill. Soak all of the spices include star anise, bay leaves, small cinnamon stick, fennel seeds, dried tangerine and Cao Guo

By: Elaine

Elaine — Tue, 24 Dec 2024 03:29:07 +0000

In reply to Jill. Hi,Jill fresh ginger is OK for this recipe

By: Jill

Jill — Mon, 23 Dec 2024 23:16:55 +0000

Also, I don’t see a video on how to make this. What all of the ingredients list is considered the spices? It seems odd that you would soak onions, but the recipe doesn’t separate them out.

By: Jill

Jill — Mon, 23 Dec 2024 23:03:27 +0000

Is sand ginger the same as galangal? I have both fresh and dried, and wondering which is best in this recipe.

By: Elaine

Elaine — Sat, 08 Apr 2023 08:18:43 +0000

In reply to E-. Love to hear you find the lovely taste. Love you.

By: E-

E- — Fri, 07 Apr 2023 16:26:55 +0000

Wow, this will be a staple in my cupboard, it is delicious! Made it just as written using 1/2 cup brown sugar. The flavors are amazing. I did let mine sit for about 24 hours before straining. I have been using on breakfast noodles with leftover veg and blanched greens with chili crisp. Can’t believe it took me this long to try the recipe.

By: chris 06

chris 06 — Thu, 09 Dec 2021 10:19:57 +0000

Merci chef, je me régale avec cette sauce( j’en mets un peu sur tout). Bien amicalement de la France Chris 06

By: Cecilia

Cecilia — Thu, 14 Oct 2021 02:56:27 +0000

Would this be a good substitute for dark soy sauce? I am gluten free and it is hard to find gf dark soy sauce where I am. Just thinking out loud since this sweetened soy sauce is very dark in color.

By: Elaine

Elaine — Wed, 17 Feb 2021 03:35:55 +0000

In reply to Karin.

No. They are not the same, Karin! Cao guo, or Chinese cardamom, is a species of black cardamom related to Indian black cardamom but subtly different in look and flavor. You can get it via https://themalamarket.com/products/cao-guo-chinese-black-cardamom.