Step 1

fish sauce, salt, sugar, bouillon powder, garlic powder, onion powder, ground black pepper, and coconut soda.

Step 2

Heat oil and sugar in a small nonstick skillet until the sugar breaks down and turns dark amber (approximately 4 minutes with foaming bubbles). Once color is achieved, turn off heat and remove the skillet from the stove so that the sugar doesn’t get any darker.

Step 3

in the sauce slowly as it might splatter. Stir until combined. Return the skillet back to the stove and bring it to a boil. Cook for about 2 minutes then turn off heat.

Step 4

Pour sauce over your protein. I like to start by adding sauce halfway covering the protein. If you want a deeper flavor, you can add extra sauce later in the cooking process, or dilute it with some water for a lighter taste. Keep braising on medium-low heat until the protein is tender and/or the sauce has thickened to your liking.