I replaced the tuna with salmon in this fresh spring salad.
What is it called?
Dark soy sauce, Chinese dark soy sauce, sweet soy sauce, dark soy sauce, lǎo chōu / 老抽 (China), ซีอิ๊ว ดำ (Thailand).
What is it?
Dark soy sauce is a soy sauce (fermented soya beans with wheat, water, salt and yeast) that is matured longer than light soy sauce, plus molasses or caramel is added to make it a thick, dark, almost syrupy sauce. It is much less salty than the light soy sauce. But not sweet as sweet soy sauce.
How to use?
Although dark soy sauce naturally also has a special soy sauce taste, it is mainly used to give food color, such as in stews. Heating improves the taste, dark soy sauce is never actually used cold. It is not really tasty either. If you do not have a dark soy sauce in your home, you can also use light soy sauce or Kikoman, but beware, it is saltier, so use less and taste it. Better not replace with sweet soy, because it is sweet. Cool and dark for months if not years to save.
From: Robin's website http://www.aziatische-ingredienten.nl
I replaced the tuna with salmon in this fresh spring salad.
