| |
|
|
A very common and almost essential ingredient used in Asian cooking light soy sauce is made from fermenting soy beans. Light soy sauce is clear and light brown in colour, with a salty taste. It is used to add flavour to dishes without darkening them as would be the case with dark soy sauce. Light soy sauce is commonly added to fish, meat, chicken, vegetable and soup dishes. It is also used as a condiment for dipping. Sliced chilli can be added to make the condiment spicier. |
|
|
