What is a sweet soy sauce?

Sweet soy sauce is a type of sauce made of soy, salt, sugar, water and sometimes wheat, spices or herbs. It is usually used in kitchens from Southeast Asian nations such as Thailand and Indonesia. To create this type of sauce, sugar is added to a normal soy sauce after fermenting has been fermented. Although there are several different ways to make soy sauce, most are produced by fermenting soy beans in salt brine. Soy is often added grain, such as wheat or rice to help with the fermentation process, but there are some types of soy sauces such as tamari that do not use any grains. The sauce ferment over several months, during which various yeasts and bacterial cultures grow, each consumeing a different substance such as lactose or sugar, and excludes a different by -product into a sauce such as lactic acid or alcohol. Any of these Y -based types can be used as a basis for a sweet soy sauce.

Although it is possible to add sugar to the soy sauce during the ferment, this sugar will eat yeast and turn into alcohol. Once the process of fermentation is, it usually adds sugar to the sweet soy sauce. In order to integrate sugar into the sauce, the sugar and soy sauce warm up and mix together until the sugar has completely dissolved. Unlike the process, which is scattered into the water, the liquid decomposes the sugar molecules and will not condense into sugar crystals as the sauce sits. The sweetness of this type of sauce can be controlled by adding more or less sugar, with most recipes demanding somewhere around the sugar ratio to the soy sauce.

It is also possible to taste sweet soy sauce with herbs or spices. In the Indonesian soy sauce, called Kecap Manido sauces are filled with, garlic and anise. Charry leaves, ginger and hot peppers can also be placed in sweet soy sauce. Once the sauce is ready, it can be used on noodles, vegetables, meat and rice meals as well as ordinary soy sauce. After adding to these dishes, they give them a sweet, salty, pungent taste.