An authentic version of the classic beef in black bean sauce from Jeremy Pang. This recipe uses feremented black soy beans, which you can find in Asian supermarkets, online and in large supermarkets.

Add the black treacle, balsamic vinegar, soy sauce, apple juice and tomato passata, and bring to the boil. Once it has reached a boil, reduce to a simmer and cook over low heat for 30–40 minutes ...

The pot roast will then get topped with soy sauce, coffee, chicken broth, garlic, oregano, black pepper, and a couple of bay leaves. As the pot roast cooks, your kitchen will fill with the ...

Put the chicken pieces in a large bowl and add the soy sauce, rice wine, sugar, salt and white pepper. Mix thoroughly, then leave to marinate at room temperature for 30-60 minutes. Put the black ...

The sauce is made through a fermentation process and ends in a pasteurisation process before it is bottled. Some soy sauces ...

When you want a salty, umami kick in your meals, soy sauce is an obvious choice. But liquid aminos — made from soybeans or coconut sap — could be a healthier alternative for some. Liquid ...

Did you know that the subtleties within soy sauce can also be attributed to terroir? Not in terms of where the soybeans grow, but rather in how fermentation in Virginia differs from other regions.

Set seared chicken legs aside, skin-side up, on a plate. As soon as the chicken is done searing, add soy sauce, vinegar, water, brown sugar, garlic, mandarin peel, star anise, peppercorns and bay ...