Sticky soy recipe

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Created by Teage Ezard

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Cuisine: Modern Asian
Makes 200 ml

Featured as part of our Cooks and their Books series, this recipe comes courtesy of Teage-Ezard, award-winning chef and restauranteur.

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Ingredients

200 ml (7 fl oz)
light soy sauce
200 ml (7 fl oz) sweet soy
sauce (ketjap manis)
100 ml (31⁄2 oz) honey

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Preparation

I love to use sticky soy in all sorts of dishes. Not only does it look very dramatic swirled on plain white plates, but the sweet-saltiness perfectly complements the heat of wasabi, chilli and pickled ginger. I particularly like to use sticky soy with Tuna Sashimi and Wonton Stack (see page 53) Lime-Cured Cuttlefish (see page 49), and Crispy Duck and Wonton Stack (see page117).

My preferred light soy sauce is a Taiwanese brand, and my preferred ketjap manis is Indonesian. Both these are readily available in Asian supermarkets.

Place all the ingredients in a saucepan and simmer gently until reduced by two-thirds. When cool the sticky soy should be the consistency of honey. (Test the consistency on a cold plate while the syrup is cooking.) Pour into an airtight container and store in a cool dark place where it will keep for up to 2 weeks. Recipe from Lotus: Asian Flavours by Teage Ezard with photographs by Greg Elms. Published by Hardie Grant Books.

If you enjoyed this Sticky soy recipe then browse more Modern Asian recipes, sauce and dressing recipes and our most popular hainanese chicken rice recipe.

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