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Tag / soya sauce

When it comes to a Malaysian kitchen, soya sauce and oyster sauce are some of the most important ingredients for cooking. I must admit that I used to be one of those people who doesn’t think twice and choose the closest shelve at the grocery store when buying those sauces. What I failed to realised tho, is that these sauces aren’t make alike at all.

Last week, I was given a few bottles of some of our favorite sauces by Bidor Kwong Heng to try out – Angel Soya Sauce, Angel Oyster Sauce, and Angel Sriracha Hot Chili Sauce. These sauces are made from non-GMO ingredients and obtained international food safe certificates.

I’m made a couple dishes with these sauces in their ingredients to try them out. First – soya sauce chicken.

Bidor Kwong Heng's sauces with ingredients for soya chicken
Bidor Kwong Heng’s sauces with ingredients for soya chicken

Ingredients:

  • 3 table spoon Angel Soya Sauce
  • 3 table spoon Angel Oyster Sauce
  • 1 quarter chicken (leg part)
  • one bulb of garlic, peeled
  • 5-6 slices of ginger
  • star anise (optional)
  • 1 cup water
  • 2 tablespoon cooking oil

first, mix Angel soya sauce and oyster sauce in equal portion
first, mix Angel soya sauce and oyster sauce in equal portion

Cooking instructions:

  • mix soya sauce and oyster sauce in a small bowl with 1 cup of water
  • heat up cooking oil and fry garlic, ginger, and star anise till fragrance
  • add everything and simmer for 20-25 minutes with lid cover, flip the chicken half way
  • enjoy while hot!

soya sauce chicken, this goes well with a bowl of porridge
Soya Chicken with Angel Soya Sauce & Oyster Sauce

The dish turned out pretty good, Angel soya sauce and oyster sauce did a good job in adding a hint of complexity with its umami while not being overly salty. The chicken goes best with porridge especially if you mix the sauces all in. Enjoy!

For more about the sauces, check out www.bidorkwongheng.com

It’s been a while since I last made a recipe entry to this blog. I’ve recently started cooking again, trying to make it at least once a week, reminding myself there’s a reason why the kitchen was renovated a couple years back.

This very simple soya sauce chicken recipe was taught to me by Haze’s aunt, who cooked for us a couple weeks back. If you get it right, and it’s easy to get it right, the resulting chicken is tender, juicy, and absolutely delightful to go with steamed rice. I recommend having sambal balacan as the accompanying condiment.

chicken, Chinese cooking wine, cooking oil, soya sauce
chicken, Chinese cooking wine, cooking oil, soya sauce

In this example, I only used two quarter chicken (thighs) because it was only for Haze and myself. The original recipe calls for a whole chicken. Increase the portion of ingredients appropriately.

Ingredients:

  • 2 x chicken thigh with leg piece
  • 1/3 cup Chinese wine (1 cup for whole chicken)
  • 1/3 cup cooking oil
  • 1/3 cup soya sauce
  • 1 teaspoon starch (windmill brand)

soya sauce chicken, easy to prepare and delicious to eat
soya sauce chicken, easy to prepare and delicious to eat

Cooking instructions:

  • put chicken in a pot or wok with lit
  • add Chinese wine, soya sauce, and oil
  • simmer in low fire with lit closed, turn over the chicken every 10 minutes for 40 minutes, add some water if liquid gets too low
  • cut the chicken and placed on a plate
  • add starch into the remaining sauce and stir for a minute
  • pour sauce on chicken
  • success!

More recipes can be found under KY Cooks category. Enjoy and happy cooking!

It’s time for another recipe sharing session. This time it’s seafood – fried prawns with soya sauce, a simple to prepare and yet pretty luxurious dish (just because prawns are so expensive these days).

I had some prawns in hand thanks for mom who actually works in a market, and since I ran out of asam to make my favorite nyonya style sam prawn, I went online to look for something simple to prepare, and landed on this fried prawns with soya sauce recipe from Babe KL. I know Babe KL & Capt’n Hook personally and was sure that her recipe wouldn’t go wrong.

trim off all sharp edges, add pepper, salt, corn starch
trim off all sharp edges, add pepper, salt, corn starch

Anyway, here are the ingredients you need:

  • big prawns, I had XL prawns, bigger the better
  • 1 bulb garlic – chopped
  • 2 inches ginger – cut into stripes
  • 2 tablespoon corn starch
  • salt & pepper
  • 1 tablespoon worchestershire sauce
  • 2 tablespoon dark soya sauce
  • 1 tablespoon soya sauce
  • a couple stalks of spring onion
  • cooking oil

cook the prawns and place it aside
cook the prawns and place it aside

Prawn preparation steps:

  • trim off the all appendages of the prawns with a scissor
  • clean and pad dry the prawns with paper towels
  • marinate prawn with salt, pepper, and cover with corn starch
  • heat up some cooking oil and fry prawns till reddish (2-3 minutes)
  • set prawns aside

ginger, then garlic, then prawns, and all the sauces, finally spring onion
ginger, then garlic, then prawns, and all the sauces, finally spring onion

Remaining steps:
  • heat up oil (or just use the remaining from frying prawns)
  • fry ginger for a minute, then add garlic (because it takes longer to cook ginger)
  • when garlic & ginger starts to turn golden, add in the prawns
  • add worchestershire sauce, soya sauce, and dark soya sauce
  • stir fry till fragrant
  • add green onion and stir a little more just prior to serving

there you go, classic fried prawns with soya sauce
there you go, classic fried prawns with soya sauce

So there, the dish really turned out pretty well, I actually wished that we had put in even more garlic & ginger cos they really brought out the taste of the prawns and went well with rice. For those who likes it a little sweeter, feel free to add a teaspoon of sugar too.

For more recipe from yours truly, click on my cooking category.