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Spicy Chicken Chow Mein 🍜 with home made soy sauce

Should have chopped the noodles thinner but other than that it is pretty good.

I am going to suffer for this one tomorrow because of the chilly flakes.


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Carla · 61-69, F
Im digging the noodles, the chicken.
But, homemade soy sauce? That sounds intriguing.
Must google.
Before i do, is it better than the stuff i get at the asian market?
Miram · 31-35, F
@Carla

Yes, I first learnt about soy sauce from this video

[media=https://youtu.be/TtzypSUY5Bc]

Mine took seven months to ferment and it does taste far better than store bought sauce, no comparison
Miram · 31-35, F
@Carla also, I stopped buying processed anything to limit exposure to preservatives and such years ago.

I start most things from scratch. For me it is also a health issue and exploring my options

But if you are into making alcohol and such, you will definetly like aging soy sauce, the ideal is two years.

I think the difference between professional chinese food and home made often comes down to the quality of ingredients. A good aged soy sauce is without doubt a necessity
Carla · 61-69, F
@Miram an amazing video. Labor of love of the process and results.
I could do this. I don't know that i will. Two years is a long while for an old woman. Something i definitely would have done a few years ago though. I had no idea of the fermenting time frame.
Do you grow your own beans too?
I admire your commitment, miram.