soysauce

Japanese beef curry

g Butter

Flour

tsp Garam masala

tsp Ground chilli

tsp Ground cumin

tsp Ground turmeric

Salt

Tbsp Oil

Onions,

Beef,

Potatoes,

Carrots,

Worcestershire

Tbsp Soy sauce

Tbsp Tomato ketchup

tsp Sweet soy sauce

Honey

To make a roux, melt butter in a small pot on low heat. Once the butter is melted, add flour and mix well and cook for 3-5 minutes until bubbles start to appear on the surface. Add garam masala, chilli, cumin, turmeric and salt and cook, stirring, on low heat for 3 minutes. Remove from heat and set aside.

Heat up a medium pot and add 2 Tbsp oil. Add chopped onion and saute for couple of minutes oruntil translucent. Set aside on a plate.

Put the same pot back on the heat and add another 2 Tbsp oil. Cook beef for couple of minutes or until brown, add carrots, potato and onion back to the pot and cook for 5 minutes.

Add 1 litre of water to the pot (this should be enough to cover the vegetables and meat), bring to the boil, reduce the heat to medium-high and cook for 15 minutes or longer if you have time. Remove scum as you cook.

Add 6 Tbsp (110g) of the roux into the pot and stir to dissolve, thickening the curry.

Add the seasoning ingredients and bring backto the boil. Serve with steamed rice.

Home Made Baked Beans

Onions

cloves

Tbsp Tomato paste

Bacon hock

Cannellini beans (Main)

Canned tomatoes

Bay leaves

Worcestershire sauce

Tbsp Malt vinegar

Tbsp Molasses

Finely dice medium onions and garlic cloves.

Cook in oil until soft, then add tomato paste.

Add a pork or ham hock (such as you would use for soup). Add 4 cans of drained, rinsed beans - cannellini, butterbeans, haricot or navy beans are all fine.

If using dried beans, soak a white variety and cook as above. You need about 1.5kg of cooked weight.

Strain tinned tomatoes (mash if whole), add to the pot. Add 1 can of water, bay leaves, worcester sauce, malt vinegar and the soy sauce.

Add molasses, or maple syrup or treacle if you cannot find molasses. Simmer on the top of the stove until well combined (it will be quite soupy).

Transfer to a baking dish and put into a moderate oven, uncovered, for 1.5 hours.

You will need to stir occasionally and may need to top up with some water or the juice you strained from your tomatoes.

The dish is ready when the meat is falling from the bone and the mixture is a gloopy consistency. Shred the meat into the mixture.

Serve on toast. Leftovers can be frozen in portions for future use.

The following recipe is adapted from the Mama's Guide Recipes website (www.mamasguiderecipes.com). Make sure to buy the thoroughly cleaned intestines only from a trusted retailer, and to clean them yourselves meticulously, as well.&nbsp;&nbsp;

Isaw

lb (450 grams) chicken

(120 ml) vinegar

tbsp whole peppercorn

tbsp salt

bay leaves

(960 ml) water

(115 grams) UFC banana ketchup

soy sauce

tbsp cooking oil

Angela Casley: Quick and easy teriyaki salmon

Chicken stock

Soy sauce

Mirin

Ginger

salmon

In a small pot place the stock, soy sauce, mirin and ginger. Bring to a simmer for 8 minutes allowing the sauce to combine well and reduce until slightly thickened. Remove the ginger slices before serving.

Rub the top of the salmon with a little oil and place on the grill, skin side up. Cook for 4 minutes each side depending on the thickness or until done to your liking.

Remove from the barbeuce, spoon over the teriyaki sauce and serve.

Sticky chicken drumsticks

Sweet chilli sauce

Oyster sauce

Tbsp Sesame oil

Tbsp Honey

Garlic clove, crushed

Chicken legs, or 16 wings (Main)

sprinkle Black sesame seeds, optional

Coriander,

Mix soy, Worcestershire, chilli and oyster sauces with sesame oil, honey and garlic in a large ziplock bag or a glass dish.

Slice through the drumstick skin in diagonal slashes. Add the chicken to the marinade and really work the marinade into the chicken. Leave the chicken in the marinade overnight or for at least 1 hour in the fridge.

Line a baking dish with baking paper. Take the chicken out of the bag or dish and arrange the legs on the baking paper in a single layer.

Place the tray into the oven and cook for 15 minutes. Remove carefully and, using tongs, turn the chicken legs over. Return to the oven for another 15 minutes to cook.

These look and taste delicious if sprinkled with black sesame seeds and scattered with coriander leaves.

Use any number of vegetables to create a delicious raw-style salad. You will need to use a spiraliser or a julienne peeler or a mandolin to create long skinny strips of the vegetables. Courgette, cucumber, carrot, thinly sliced red cabbage, capsicum and red onion is a great combination, but play with whatever you find in the vege box of your fridge (if it's not limp and sad).

Dress the salad with options such as balsamic vinegar and olive oil; lime juice and peanut oil; rice vinegar, sesame oil, olive oil, garlic and chilli.

Twice-cooked Asian brisket

⅕ kgs Beef brisket, flat end

Tbsp Neutral oil

Sesame oil

Red onions,

Spring

tsp Fresh ginger, grated

Tomato juice

Water

Tbsp Soft brown sugar

Tbsp Rice wine vinegar

Star anise pods

chillies

Garlic cloves, peeled

Kaffir lime leaves, limes

Place brisket in a deep roasting dish (with a lid) that fits the meat snugly. Season with salt and pepper.

Heat both oils in a frying pan over a medium heat and cook red onions, whites of spring onions and grated ginger until nicely browned (8 to 10 minutes).

Add all other ingredients except pickled ginger garnish and bring to a simmer. Pour sauce over the brisket. Place a piece of baking paper on top of the meat and then cover the dish tightly with a lid. Bake in pre-heated oven for 4 hours (if using a slow cooker, cook on low power for 9-10 hours).

Remove from oven and turn meat so the top half is submerged in the braising liquids. Remove and discard kaffir leaves. Cover dish and chill for up to 48 hours. When ready to serve, skim off and discard fat from the top of the sauce. Heat oven to 200C fanbake, then return dish to oven for 30 minutes to heat through and lightly brown the crust.

While the meat is heating, cut the reserved spring onion greens into long thin slices. Place in a bowl of iced water to crisp and curl. Lift the meat out of sauce and shred using two forks.

To serve, spoon a little sauce on to heated serving plates, top with pulled meat and more of the heated sauce. Garnish with spring onion curls and pickled ginger.

Miso marinated salmon

Tbsp Ginger, grated

g Miso paste (Main)

Tbsp Brown sugar

120 g Salmon, 4 x pieces, pin bones removed

Tbsp Oil,

Noodles,

Watercress

Grapefruit, segmented

In a small bowl combine miso, ginger, soy, sugar and ¼ cup of stock.

Place salmon in a flat dish and pour over marinade, combining well. Leave for at least 30 minutes.

Heat a barbecue hot plate or frying pan. Remove salmon from marinade and pat off excess. Reserve marinade. Cook salmon for 4 or 5 minutes each side, depending on thickness.

Heat marinade in a small pot and add remaining stock to make it saucy.

Place noodles in a bowl, add a bit of miso sauce, top with a piece of salmon, then serve with the watercress and grapefruit salad.

Miso glazed salmon and pak choy

Sesame seeds

Pak choy, chopped (Main)

Tbsp Miso paste (Main)

Tbsp Sesame seeds

Pre heat oven to 180C. Mix the miso paste, honey and soy sauce. Loosen the mix with 1 tbsp of boiling water.

Remove any pin bones from the salmon fillet. Place the salmon on a baking tray, spoon over glaze and bake in the oven for 5-8 minutes or until just cooked through.

Toast the sesame seeds and sprinkle over the salmon.

Heat a wok or large fry pan on high heat and add the sesame oil, pak choy, a splash of water and the soy sauce. Cook until just wilted, add sesame seeds and toss. Serve with the salmon.

Slow-cooked pulled chipotle beef

kg Beef, lean brisket (Main)

330 ml Beer, dark

Beef stock, good quality

Chipotle sauce

Onion,

Cinnamon stick

chilli,

Cut brisket into large 5cm pieces. Place in a heavy-based casserole dish with a tight-fitting lid and add beer, beef stock, chipotle sauce, soy sauce, brown sugar, onion, cinnamon stick and dried chilli (if using). There should be just enough liquid to cover the meat.

Cover with a lid and cook in oven for 3-4 hours or until the meat is soft and shreds easily. Note: if your lid does not fit tightly, cover dish with tinfoil before placing the lid on top – this will help to create a seal.

Check on the meat after about 2 hours — if it is looking a little dry, top it up with a little more stock and beer.

Once cooked, remove beef from the dish and place on a chopping board. Pour the liquid into a saucepan and boil for about 5 minutes to reduce a little.

Meanwhile, use two forks to shred the meat, pulling the long fibres away from each other. Mix shredded meat with the reduced liquid — the meat will soak up the sauce.

Serve with simple mashed potatoes and greens.

Five-spice pork mince

Pork mince

Spring onions, Chopped

tsp Five spice

Tbsp Oyster sauce

Red cabbages,

In a pan, fry pork and onions until lightly browned and cooked through. Add five-spice, oyster sauce, soy sauce and water.

Continue to cook for 3 or 4 minutes to allow the flavours to emerge.

Add shredded cabbage, and toss until cooked. It will take only a couple of minutes.

Serve with steamed rice, and garnish with coriander.

This is one of my favorite noodles dishes and it will only take you 15 minutes to make.

Cantonese Soy Sauce Chow Mein (豉油皇炒麵)

egg noodles (chow mein noodles)

onion

beansprouts

garlic chives ((6-inch segments))

tbsp corn oil

tsp sesame oil

sesame seeds

tsp chili oil

tbsp regular soy sauce

1½ tbsp dark soy sauce

oyster sauce

sugar

fish sauce

water

Cover your egg noodles in boiling water and allot them to soak for 1 minute. Drain and let it cook while you prepare the remaining ingredients.

Slice your onion and cut the chives into 6 inch segments. I prepare the beansprouts by peeling off the ends but that is completely optional. Some grocery stores sell pre peeled beansprouts.

Mix together all the sauce ingredients into a bowl.

Heat up a wok over high heat with 1 tbsp of oil to cook your onions and beansprouts for 1 minute or until begins to soften then remove.

Add 1½ tbsp of oil into the high heat wok along with your egg noodles. Spread it out then cook for 1 minute on each side, adding another 1.5 tbsp of oil after you flip.

Add your onions, beansprouts, chives and the sauce. Continue to mix thoroughly until there are no more bald spots in the noodles.

Once the sauce is fully combined, top the noodles with sesame oil.

Garnish with sesame seeds, and chili oil.

This classic recipe for grilled beef ribs was adapted from the official site of the Korea Tourism Organization, Visitkorea.or.kr. The meat is marinated in two different seasoning sauces, grilled over a charcoal fire, and sprinkled with pine nuts powder before serving.

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Top 12 soysauce recipes from across the web

The most viewed soysauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Japanese beef curry

Home Made Baked Beans

Isaw

Angela Casley: Quick and easy teriy...

Sticky chicken drumsticks

Twice-cooked Asian brisket

Miso marinated salmon

Miso glazed salmon and pak choy

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The most viewed soysauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine