HELLO LOVELY VIEWERS! Important Note: If you have questions about this video, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Thank you for watching!
I am very new to Thai cooking! And Paline is new to Me too. Oh boy!!! This beautiful and charming lady is everything you mentioned. I’ve asked myself! Is there anything she doesn’t know. Unlike many / most other young RUclipsrs ‘s video, her videos are so interesting that I don’t fast forward at all. I want to watch every part of it
Hi! I am from Indonesia and Indonesian people use sweet soy sauce in most of the cuisine or even just spread up in the rice and eat it with side dish. The leading brand for sweet soy sauce in Indonesia is Bango followed with ABC and Sedaap. You can try and feel the taste.
Oh my, if only you guys know the taste of Bango from 30 years ago. It has stronger fermented taste, wonder if they cutdown the fermentation process for Halal certificates.
South Korean soy sauce you have is JINGanjang(진간장) which is made using Japanese soy sauce recipe and used for braised meat, Korean bulgogi. The traditional Korean soy sauce is called gookganjang(국간장) which is usually used for Korean soup or Korean salad. The another soy sauce is called yangjoganjang(양조간장) which is used for dipping source or
Yes, I find that Korean Soy sauce an excellent value and often use it as a more natural complex version of Japanese Soy for the price. It seems that Korean soy is available in two types, yellow label and red and I can't figure out the difference. Much of Kikkoman Soy is made in Walworth Wisconsin, which isn't a bad thing, but is a bit interesting.
My dads father was born in Indonesia so they ate a lot of Indonesian food. I remember all the Kecap Manis and they would use that mushroom soy sauce too. Great presentation!
I don't mean to be insulting to you in ANY way, but I read that you were 'born and raised' in Thailand. But your English is absolutely 1000% PERFECT. How did you learn this? In school, living in English speaking countries? I ask because I've always been 'Brain Dead' with languages. 3 years of German, lived in Germany for a year, yet never could speak any full sentence. 2 years of French, hardly a word, 3 years of latin, but one doesn't really speak Latin! I'm sure if I actually applied myself, but at a healthy age of 75, just don't want to devote that energy. Just so impressed with you. I'll be watching your many videos and may order your book, 'Hot Thai Kitchen: Demystifying Thai Cuisine with Authentic Recipes to Make at Home'.
Hi Stephen, Adam here, and we get this question all the time! :) No worries! Part of it is that she went to NZ and then an international school in Thailand - but then she's also really good with languages I think. You can check out some of her history in the video here hot-thai-kitchen.com/about/ Cheers and thanks! :)
@@adamthehtkminion6750 Thanks Adam, Yes, I did see that video after sending my question. I know it must be a little frustrating when viewers ask the 'Same old Questions'! Sorry. I really meant to say that it was her lack of ANY accent that amazed me. That, along with her perfect use of English. Although I am not, I could be an English Professor, and am always amazed at the language use by TV News Anchors. They very frequently butcher the language, and I just thought they should know better if they are in that business. Changing subject, don't know if Pai has ever done recipes for those on a Keto Diet. Probably not necessary as those on Keto (Me) can simply substitute an ingredient if necessary. Looking forward to using Curry Paste in many more recipes, not just the standard ones, after watching her video on the various Curry Pastes available. Thanks for your reply.
@@stephenwilliams4406 Hi Stephen and no no am always happy to answer questions, particularly if they are good one's like yours! No trouble at all :) Yes I find that beyond an affinity for languages she's excellent at accents as well - having heard her speak French, perfectly as far as I can tell. (BTW as a British/Canadian myself I understand your pain re TV. :)) Re Keto (which I've been on myself), not in particular, and there tends to be noodles or rice or flour (of one kind or another) in almost everything. That said, there are a few that might work, so check out hot-thai-kitchen.com/all-recipes-by-categories/ or use the search bar and see what you can find. Cheers and have fun! Adam
I'm filipino but as a whole I prefer japanese and chinese soy sauce... I find it more complex and has the most versatile flavor, as you mentioned BUT dangnabit adobo does not taste the same if you don't use filipino soy sauce... It just doesn't!!
I am so glad to finally understand what LIGHT soy sauce is! You are an amazing teacher. Thank you for enriching the culinary adventures in our household!
Love this, much appreciated. I'm Malay and we use sweet soy sauce a lot. I grew up eating plain rice, fried egg and sweet soy sauce a lot. Add it to curry - kids love that. Amazing with soft boiled eggs (a few drops will do). Fried rice and noodles go great with it too. When I started to watch cooking videos I didn't know there were different kinds. I thought sweet soy sauce was it. A whole new world opened up and today I just bought my first bottle of regular soy sauce after watching your video of Thai basil chicken.
As always, you are a delight to spend time with. Very informative and helpful video. Thanks, Pailin! As a westerner, I've always just dumped Soya Sauce all over everything. How the chefs must cringe! You are helping me to refine my taste buds. Thank you so much for your work on these informative videos!
I have not finished this video but I wanted to say thank you thank you thank you! Soy sauce is SO confusing. Anything to help with that problem is very much appreciated.
I have to tell you, this is one of those things that has caused me a lot of frustration. First, the most important lesson is; if you want to cook Thai food (and, really, who here doesn't), then buy Thai ingredients. Non-Thai stuff is going to give you some pretty funky flavors. Second, I know Pailin didn't mention it in this episode, but Oyster sauce from other countries vary in flavor in a major way, too. Third, Ugh!, there are so many labels with different colors that all say "Black Soy"... from Healthy Boy alone! So many bottles. So much trial and error. But, I suppose learning along the way is half the fun. Anyhow, thanks for another great video. If other viewers are like me, they will appreciate the information you've shared here in a big way!
That was so helpful. I spent so much time today looking at the various soy sauces in the Asian Food market today. Also, I preferred to purchase Thai, as opposed to products from countries that send their ships to intimidate the fishermen of the Philippines or who are threatening Japan and Taiwan. Not so much wanting to purchase items to support that kind of behavior. Thank you for your clear and helpful lessons.
High five Pailin for showcasing the Indonesian kecap manis! I remember spotting a few bottles of kecap manis inside my favourite Thai restaurant’s kitchen and I thought, “hmm, that’s weird, why would they have that to cook Thai food?” But then it actually makes sense when you cook dishes like pad thai or pad see ew, instead of just using sugar you can use kecap manis to sweeten as well as to achieve that desired dark colour - nice to know that Thais do love them too! 🇹🇭🇮🇩
Love your channel.Very informative.I just recently bought my first personal wok for me to use at home.I used to be a cook in a Thai restaurant in Chicago.Im Mexican btw.I just love learning about Asian cuisine.Thank you!!!
I use Thai, Chinese and Japanese soy sauce. I also use soy salt on my steaks and other meats and veg. It’s a byproduct of soy sauce (what a surprise eh?). Pai your product reviews are invaluable to me. I eat a lot of Asian style meals and stir fry so the aisles and aisles of the same product makes me feel like a rabbit in headlights. You give us calm in the chaos of too many choices. Cheers from Vancouver eh!
I. LOVED. THIS. VIDEO. Honestly, it's comprehensive for YT; it's educational; it hits many common E Asian markets; it provides application. *Thank you* Pai for this video!!!
I grew up eating/using Filipino soy sauce and I gotta agree. It's a lot darker and richer in flavor and color that it might not go well with other cuisines as an ingredient. However, it is imperative to use it in filipino dishes as it brings out more of the authentic Filipino flavors
Hm. A splash of soy sauce on dessert can be quite interesting. Few drops of it in the boiling caramel of bananacue and camotecue are golden and makes the flavor a bit more complex. This isn't traditional but our Filipino household finds this better than using just salt. Oh, bananacue and camotecue are saba bananas and sweet potato fried in oil and caramel which gets encrusted on the items once you pull them out of the oil to cool. These are often served in bamboo skewers, hence the -cue part.
I use dark soy in a dish with chicken, ginger and spring onion. I reduce the sauce with boiled water as its too salty for me and turn it into a broth. I eat with rice. This video has helped me choose the right soy for different recipes. Thank you.
Thank you for this educational video. I am Japanese and grew up with soy sauce but I never think deeper. Now I know better about soy sauce. I am also excited to learn your other Thai menus. I followed your channel.
whatever you use ingredients are very good quality ingredients and brands your recipes are also healthy and nice tastes I love all your cooking, Thank you for publishing and teaching us.. God Bless you all the time..
Hit up a Vietnamese grocery store to increase your chances of finding Kecap Manis. I was trying to track it down recently and after hitting my Korean (H Mart) and Chinese (99 Ranch) stores, drove to a lone Vietnamese grocer in a predominantly Hispanic neighborhood and they had 5 different brands of Kecap. I picked up the Bango (crane on the front) branded one.
Japanese cuisine also uses a light soy sauce called usukuchi soy sauce. It’s light in color, but saltier than regular, and used for dishes where you want the flavor but want to maintain the color of the main ingredients in a dish. I learned this from Cooking With Dog! And as for Filipino soy sauce, I’ve been using Japanese soy sauce for it and it’s soooooooo delicious! My mom got peach vinegar as a gift and combined them both and it was actually one of the best chicken adobos she made - rich golden brown sauce, slightly sweet, and made the chicken sticky like eating saucy chicken wings 🤤🤤
Another great 101 ! Thanks. Taiwanese produces a different type of soy sauce it is very rich, thick, dark and sweeter. It is very good for making fried rice noodles.
A good way to judge stuff is to look at the sodium and sugar content. I just bought some healthy boy black soy sauce and I didn’t realize how sweet it was(32g sugars per 100), because there’s also a sweet black soy variant from healthy boy. But that one is even sweeter at a whooping 66g per 100. With that said it was amazing for stir frying and with it you don’t really need to add and sugars yourself.
hi pai ☺️ I am from switzerland and you don‘t know how happy you made me when you mentioned maggi is a swiss brand! I was hoping you would when I saw the video in my feed! and we pronounce maggi as matchi (the kind of tch sound you make when you say mochi 🙈) my family uses it mostly to make soups more tasty but its also wildly used in salad sauces and to season other things. i also wanted to add that i love your videos and recipes!
I use both Japanese shoyu and Chinese light. The flavour profile is very similar, but the light soy sauce is much much more concentrated - to the point where I keep both on hand because trying to do the kind of things you'd do with shoyu with light soy sauce would make your entire face dry up from the saltiness.
Lee Kum Kee has "steaming fish soy sauce" that most Chinese people use specifically for Cantonese steaming fish; it comes in a greenish smaller bottle and is a bit more expensive, but if you want good fish flavour, recommended. Also Taiwanese people use thick soy sauce sometimes (Kim Lan in your video, labelled as "soy paste"), my friend from Taiwan said they use it as dipping sauce.
Growing up eating a LOT of soy sauce, this video spoke to a deep part of my soul. Today, my wife and I cooked Pad See Ew, using none other than Ms. Pailin’s recipe. I bought and used Thai black soy sauce for the first time, but used my regular old Japanese soy sauce along with it (and yes, oyster sauce, golden mountain, and fish sauce). Let’s just say, next time, we will also buy Healthy Boy mushroom soy sauce. :)
Great video! Very useful...As Italian, I don't have any clue about soya sauce and other Asian ingredients. I enjoy Asian food, specifically Thai food. This info really clarified many questions I had. Please keep doing this type of video! Thanks!
This Topic is so deep. i want to dig in... i´ve learned a lot. thank you Pai! As a German, i can totally refer to the "Maggi Seasoning" a very popular dish over here is a rye-wheat bread with butter (i mean the real cow milk stuff no magerine or something) and an sliced hard boiled egg just place the egg slices on top of your buttered bread and sprinkle some Maggi on it. This is it :) best wishes and thank you for broaden my food and culture horizon
In Japanese cuisine, light soy sauce is used when you want the saltiness of soy sauce but not the color. Japanese light soy sauce is lighter in color but saltier than regular soy sauce. So the emphasis in using light soy sauce is appearance, not flavor.
This is straight up right. Thai/Lao/Cambodian food needs Healthy Boy Mushroom soy. When I first made SE Asian food I couldn’t figure out why it didn’t taste the restaurant and it was bc I wasn’t using it. At the same time, cooking Korean, Chinese, or Japanese food I find A good Japanese Marudaizu soy sauce good across for those countries. It’s mild enough to be a dipping sauce. Best quality Korean pure soy sauce (Sempio 501/701) is like Japanese soy sauce, so no need to overlap. Chinese light soy like Pearl River Bridge is a little chemically, and needs to be cooked off to take the harshness off, so I go for Lee Kum Kee Double Fermented which is extremely similar to the Japanese and Korean suggestions.
I agree that Japanese soy sauce is pretty universal. I’m Chinese and grew up using Pearl River Bridge and lower end Lee Kum Kee, and they aren’t my fave bc they have a really hard edge and they need to be heated through/cooked off to soften them. I use Japanese Kikkoman Marudaizu for Japanese, Chinese, and Korean food. It’s imported from JP, and is rounded out/smoother/slightly sweeter than the ubiquitous US Kikkoman. I’ve tried super premium Korean soy sauces which are basically identical to regular Japanese made soy sauce, and I’ve also tried the more economical Korean soy sauces that are a blend of Japanese style fermented and seasoning soy sauce, and I can achieve an identical effect by just using the Kikkoman Marudaizu and a little bit of Bragg’s or Golden Mountain. I will admit tho, my fave taste wise is the Thai Healthy Boy Mushroom ❤️. I’ve tried to make Thai, Lao, and Cambodian dishes and they DO NOT taste the same as how my friends or restaurants make it unless u use Healthy Boy.
Pailin, Great video on the difference between the different soy sauces. Your explanation on the soy sauces of different origins and how it is used was very helpful. Now I won’t be intimidated in the soy sauce isle. Thank you!
Creepy baby soy is back!! Yay! Just fyi there is a "light" soy sauce that is truly light but is extremely salty. It is Chinese and though I have seen and tasted it I am not sure what it is used for. I agree about Japanese being versatile. Love Yamasa brand. Thanks again for another wonderful video.
Sawatdee khun Pai. First, I love Thailand and love cooking Thai food, and your channel is my goto for anything I haven't already picked up over there. So real and uncomplicated, unlike many others. With Soy sauces, here in Australia it is generally 'Soy sauce' and 'Light soy sauce' in the supermarkets, and it's surprising how many folks haven't realised that you mostly cook with Light Soy as opposed to Regular (Dark). I am so happy to have just found a great Thai supermarket with all the stuff :) Happy Days. Kop khun mak krup :)
As someone who can no longer fit anything else on the bottom shelf of my fridge door apart from bottles of soy and fish sauces, thanks for everything, Pai! 😀
One exception to your explanation about light soy sauces would be the Japanese ones. Japanese “dark” soy sauce is the “regular” one that’s most used and is just “soy sauce” to Kanto people and most non Japanese. The light soy sauce is from the Kyoto/Osaka region where it is the “regular soy sauce”. It is much lighter but also much saltier. You need to adjust amounts if using when cooking Kanto dishes where it’s assumed the regular dark soy sauce is used. Same for non Japanese dishes, where using Kansai style usukuchi light soy sauce would considerably raise the saltiness.
I really loooooove the Healthy boy mushroom soy sauce 😋 It is my go to for about everything, and a game changer. I must say that I most often use soy sauce as a sauce ON things, not in food, since I am not that fancy in my cooking, but I do love it with my tofu, either as a marinade with other spices or in scramble tofu. Sometimes I have it in soups and stews and so on, but I often make them salt free, and add salt on top at every serving instead. I really love salty food, but try to not eat too much of it. I can recommend watering it out too, but this soy sauce is sooo yummy 😋 Yes it is easily available at different Asian stores here in Norway, I buy mine form a Vietnamese store.
The Chinese light soy sauce tends to be saltier whereas the dark is sweeter for the applications that you mentioned. I find it funny my mom keeps insisting the Golden Mountain and Maggi are soy sauces. Thanks for confirming what I thought. lol
I just found you and subscribed! I am 🤯 to hear about what light soy sauce is! I was making a Chinese dish that called for it and I hunted all over the place to find it. I guess I could have just used the Kikkoman I had in the cupboard, but now at least I have a Chinese soy sauce, too. I've never made Thai food before, but I look forward to a new adventure in my kitchen. 😊👍🏻
Kecap Manis or sweet soy sauce is always in my pantry. And it's must as Indonesian! As i lives in small town somewhere in Ontario, Canada i always bought more if i went to the city!
My understanding is that 'Light Soy sauce' (particularly in Japanese cooking) is actually saltier than normal soy sauce and is used when you do not want to make your dish look as dark.
Japanese soy sauce is the simplest: soy beans, wheat, salt, water and that's all. Chinese soy sauce usually contains a sweetener, such as sucrose or Chinese liquorice root (sweet-tasting root of a flowering plant) extract.
@@rl4503 There are many brands of Japanese soy sauce, or shoyu. The most widely available brand around the world is Kikkoman, I believe. And there are also two kinds of Japanese soy sauce: thick and light. The thick one is the most common soy sauce in Japan, it is darker, more flavorful but less salty. The light one is loved by people in the Kansai region (Kyoto, Osaka, etc) and it is lighter in color , less flavorful and has a higher salt content. If you see a bottle of Japanese soy sauce just labeled as "soy sauce," it is most likely to be thick soy sauce. This guideline does not apply to Chinese soy sauce, however.
After some experimentation I settled with Korean soy as my main soy sauce. I sometimes use chineese, because is more available, have close to no experience with Thai, so that is to try now :-)
In a pinch you can substitute dark soy by mixing a little molasses into regular soy. Prefer dark or blackstrap molasses, and get a ratio where you can clearly taste both but lean to the the soy-heavy side.
Oh, wow... lol The "Chinese" soy sauce I grew up with is Filipino. Even today, it's my go-to for stir fries, fried rice, and as a little extra something in burgers. Kind of awkward. I reach for low-sodium and tamari Kikkoman for most sauces and soups, though.
Most soy sauces today are actually japanese style, which is a mixture of wheat and soy. Traditional chinese soy sauce is 100% soy. Chinese soy sauce also mix other grains such as job tears and others i cant remember
Hi Pai ! I am a subscriber to your channel . I love Asian recipes. I find it healthy for my health condition. Coming from an Indian background, Our cuisine is hell ever lot spicy. With liver Cirrhosis iIndian spices are too much for me to digest . I love your cooking . But today's explanation got e more confuse than ever 😳😆 . What I am looking for is an Organic light Soy Sauce with less(Sodium) salt . What bran do you suggest ? I am an Indian South African and I am sure I will find it in our local Asian store . Thank you !
Thank you for the informative video. I was looking to learn a bit about dark soy sauce that is what led me here. And not that it matters, but you are absolutely gorgeous. Will check out more videos thank you!
Love this video very much! I have been looking to buy Thai dark soy sauce in Sydney but still can’t find it - like you said it’s hard to find now. Keep up your great work. X
I discovered this channel yesterday. I'm mad I didn't know about it before because the content is amazing and I get to binge watch quality cooking videos like if it was a netflix original series. I was happily surprise when I read that you live in Vancouver. I do too! I was wondering which grocery store you would recommend to find the products that you often showcase. I usually go to T&T but I know smaller speciality stores will have products that can't be found anywhere else.
I just ordered the Healthy Boy Mushroom Soy Sauce after doing some research. I will be using it as my all purpose soy sauce for any of the Asian dish that i wish to make. I hope that won't be a crime 😁. Thank you for this very informative video.
Such an informative video! Agree almost everything you’ve mentioned in this video and even with the Japanese one being the multipurpose choice for most of Asian cuisines😳I use Chinese brand for Chinese cooking of course, and Thai sometimes(I don’t really use LKK cuz it’s too salty and subtle in flavour), but I always keep a Japanese one in the pantry for cooking other cuisines🤗
Yes, agree with silver swan! It's very dark, you could see it color the sides of its bottle when the others don't. The flavor is also a bit intense, versus Kikkoman at least. But I love both. Very versatile when cooking adobo or similar braise that calls for soy sauce. I typically use less silver swan versus Kikkoman because of its intensity. I have not seen Thai soy sauces in our groceries here in Manila (or maybe I just don't know where to look, lol) but I would love to try that next.
HELLO LOVELY VIEWERS! Important Note:
If you have questions about this video, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.
Thank you for watching!
When did hindu Thailand switch to soy sauce, I think Buddha is the reason
HOW ABOUT ALL IN ONE REFILL SOY SAUCE BUT YOU FORGOT KNORR SOY SAUCE.
When in doubt, pick the second most expensive one.
I just buy the one which is sold in my local Costco.
Classic Pai - intelligent, educated, knowledgeable, clear, concise, logical AND fun.
Thx
I am very new to Thai cooking!
And Paline is new to
Me too. Oh boy!!!
This beautiful and charming lady is everything you mentioned.
I’ve asked myself!
Is there anything she doesn’t know.
Unlike many / most other young RUclipsrs ‘s video, her videos are so interesting that I don’t fast forward at all. I want to watch every part of it
And she is beautifully NOT full of herself. 👍
Hi! I am from Indonesia and Indonesian people use sweet soy sauce in most of the cuisine or even just spread up in the rice and eat it with side dish. The leading brand for sweet soy sauce in Indonesia is Bango followed with ABC and Sedaap. You can try and feel the taste.
Bango is the best but ABC is easier to find in US, the taste is good but Bango is better
Oh my, if only you guys know the taste of Bango from 30 years ago. It has stronger fermented taste, wonder if they cutdown the fermentation process for Halal certificates.
I love this. Please do the same thing for Vinegars.
Just drink it straight!
That a whole can of worm 😂😂😂😂😂
South Korean soy sauce you have is JINGanjang(진간장) which is made using Japanese soy sauce recipe and used for braised meat, Korean bulgogi. The traditional Korean soy sauce is called gookganjang(국간장) which is usually used for Korean soup or Korean salad. The another soy sauce is called yangjoganjang(양조간장) which is used for dipping source or
Thank you for that!
Yes, I find that Korean Soy sauce an excellent value and often use it as a more natural complex version of Japanese Soy for the price. It seems that Korean soy is available in two types, yellow label and red and I can't figure out the difference. Much of Kikkoman Soy is made in Walworth Wisconsin, which isn't a bad thing, but is a bit interesting.
My dads father was born in Indonesia so they ate a lot of Indonesian food. I remember all the Kecap Manis and they would use that mushroom soy sauce too. Great presentation!
I don't mean to be insulting to you in ANY way, but I read that you were 'born and raised' in Thailand. But your English is absolutely 1000% PERFECT. How did you learn this? In school, living in English speaking countries? I ask because I've always been 'Brain Dead' with languages. 3 years of German, lived in Germany for a year, yet never could speak any full sentence. 2 years of French, hardly a word, 3 years of latin, but one doesn't really speak Latin! I'm sure if I actually applied myself, but at a healthy age of 75, just don't want to devote that energy. Just so impressed with you. I'll be watching your many videos and may order your book, 'Hot Thai Kitchen: Demystifying Thai Cuisine with Authentic Recipes to Make at Home'.
Hi Stephen, Adam here, and we get this question all the time! :) No worries! Part of it is that she went to NZ and then an international school in Thailand - but then she's also really good with languages I think. You can check out some of her history in the video here hot-thai-kitchen.com/about/ Cheers and thanks! :)
@@adamthehtkminion6750 Thanks Adam, Yes, I did see that video after sending my question. I know it must be a little frustrating when viewers ask the 'Same old Questions'! Sorry. I really meant to say that it was her lack of ANY accent that amazed me. That, along with her perfect use of English. Although I am not, I could be an English Professor, and am always amazed at the language use by TV News Anchors. They very frequently butcher the language, and I just thought they should know better if they are in that business. Changing subject, don't know if Pai has ever done recipes for those on a Keto Diet. Probably not necessary as those on Keto (Me) can simply substitute an ingredient if necessary. Looking forward to using Curry Paste in many more recipes, not just the standard ones, after watching her video on the various Curry Pastes available. Thanks for your reply.
@@stephenwilliams4406 Hi Stephen and no no am always happy to answer questions, particularly if they are good one's like yours! No trouble at all :) Yes I find that beyond an affinity for languages she's excellent at accents as well - having heard her speak French, perfectly as far as I can tell. (BTW as a British/Canadian myself I understand your pain re TV. :)) Re Keto (which I've been on myself), not in particular, and there tends to be noodles or rice or flour (of one kind or another) in almost everything. That said, there are a few that might work, so check out hot-thai-kitchen.com/all-recipes-by-categories/ or use the search bar and see what you can find. Cheers and have fun! Adam
I'm filipino but as a whole I prefer japanese and chinese soy sauce... I find it more complex and has the most versatile flavor, as you mentioned BUT dangnabit adobo does not taste the same if you don't use filipino soy sauce... It just doesn't!!
Which of these is most similar to silver swan ?
I am so glad to finally understand what LIGHT soy sauce is! You are an amazing teacher. Thank you for enriching the culinary adventures in our household!
Love this, much appreciated. I'm Malay and we use sweet soy sauce a lot. I grew up eating plain rice, fried egg and sweet soy sauce a lot. Add it to curry - kids love that. Amazing with soft boiled eggs (a few drops will do). Fried rice and noodles go great with it too.
When I started to watch cooking videos I didn't know there were different kinds. I thought sweet soy sauce was it. A whole new world opened up and today I just bought my first bottle of regular soy sauce after watching your video of Thai basil chicken.
As always, you are a delight to spend time with. Very informative and helpful video. Thanks, Pailin! As a westerner, I've always just dumped Soya Sauce all over everything. How the chefs must cringe! You are helping me to refine my taste buds. Thank you so much for your work on these informative videos!
WOW... thankyou so much... i am now educated. What a wonderful teacher you are!
I have not finished this video but I wanted to say thank you thank you thank you! Soy sauce is SO confusing. Anything to help with that problem is very much appreciated.
I have to tell you, this is one of those things that has caused me a lot of frustration. First, the most important lesson is; if you want to cook Thai food (and, really, who here doesn't), then buy Thai ingredients. Non-Thai stuff is going to give you some pretty funky flavors. Second, I know Pailin didn't mention it in this episode, but Oyster sauce from other countries vary in flavor in a major way, too. Third, Ugh!, there are so many labels with different colors that all say "Black Soy"... from Healthy Boy alone! So many bottles. So much trial and error. But, I suppose learning along the way is half the fun. Anyhow, thanks for another great video. If other viewers are like me, they will appreciate the information you've shared here in a big way!
I love your depth of knowledge with your ingredients. On point with the Japanese soy sauce.
As a Chinese chef she is really an expert on this topic. Such a nice video!
That was so helpful. I spent so much time today looking at the various soy sauces in the Asian Food market today. Also, I preferred to purchase Thai, as opposed to products from countries that send their ships to intimidate the fishermen of the Philippines or who are threatening Japan and Taiwan. Not so much wanting to purchase items to support that kind of behavior. Thank you for your clear and helpful lessons.
Nice!! The Japanese one is the one I use on my channel 👌👌👌
Look where I found you! I’m going to see if you have a video like this one. I know nothing about soy sauces I need help
High five Pailin for showcasing the Indonesian kecap manis! I remember spotting a few bottles of kecap manis inside my favourite Thai restaurant’s kitchen and I thought, “hmm, that’s weird, why would they have that to cook Thai food?” But then it actually makes sense when you cook dishes like pad thai or pad see ew, instead of just using sugar you can use kecap manis to sweeten as well as to achieve that desired dark colour - nice to know that Thais do love them too! 🇹🇭🇮🇩
kicap manis 🇲🇾🇹🇭🇮🇩
Love your channel.Very informative.I just recently bought my first personal wok for me to use at home.I used to be a cook in a Thai restaurant in Chicago.Im Mexican btw.I just love learning about Asian cuisine.Thank you!!!
I am so glad I discovered your channel, really grateful for your existence!😊
The vietnamese writing on the golden mountain sauce also directly translates into seasoning sauce to lol
don nguyen thanks!
Very useful info you have here. The most important thing is: stick to only a few and get familiar with them. Thank you for the info.
I use Thai, Chinese and Japanese soy sauce. I also use soy salt on my steaks and other meats and veg. It’s a byproduct of soy sauce (what a surprise eh?). Pai your product reviews are invaluable to me. I eat a lot of Asian style meals and stir fry so the aisles and aisles of the same product makes me feel like a rabbit in headlights. You give us calm in the chaos of too many choices. Cheers from Vancouver eh!
I. LOVED. THIS. VIDEO.
Honestly, it's comprehensive for YT; it's educational; it hits many common E Asian markets; it provides application. *Thank you* Pai for this video!!!
I grew up eating/using Filipino soy sauce and I gotta agree. It's a lot darker and richer in flavor and color that it might not go well with other cuisines as an ingredient. However, it is imperative to use it in filipino dishes as it brings out more of the authentic Filipino flavors
Hm. A splash of soy sauce on dessert can be quite interesting. Few drops of it in the boiling caramel of bananacue and camotecue are golden and makes the flavor a bit more complex. This isn't traditional but our Filipino household finds this better than using just salt.
Oh, bananacue and camotecue are saba bananas and sweet potato fried in oil and caramel which gets encrusted on the items once you pull them out of the oil to cool. These are often served in bamboo skewers, hence the -cue part.
To my 40 yrs experience cooking still the boat LKK brand is the best choice
Thank you! I was confused. I love your ingredients 101 series
I use dark soy in a dish with chicken, ginger and spring onion. I reduce the sauce with boiled water as its too salty for me and turn it into a broth. I eat with rice. This video has helped me choose the right soy for different recipes. Thank you.
Thank you for this educational video. I am Japanese and grew up with soy sauce but I never think deeper. Now I know better about soy sauce. I am also excited to learn your other Thai menus. I followed your channel.
whatever you use ingredients are very good quality ingredients and brands
your recipes are also healthy and nice tastes I love all your cooking, Thank you for publishing and teaching us.. God Bless you all the time..
Hit up a Vietnamese grocery store to increase your chances of finding Kecap Manis. I was trying to track it down recently and after hitting my Korean (H Mart) and Chinese (99 Ranch) stores, drove to a lone Vietnamese grocer in a predominantly Hispanic neighborhood and they had 5 different brands of Kecap. I picked up the Bango (crane on the front) branded one.
Got Golden Mountain sauce based on your show and just love it! Thank you for all your great videos and tips!😊
Japanese cuisine also uses a light soy sauce called usukuchi soy sauce. It’s light in color, but saltier than regular, and used for dishes where you want the flavor but want to maintain the color of the main ingredients in a dish. I learned this from Cooking With Dog!
And as for Filipino soy sauce, I’ve been using Japanese soy sauce for it and it’s soooooooo delicious! My mom got peach vinegar as a gift and combined them both and it was actually one of the best chicken adobos she made - rich golden brown sauce, slightly sweet, and made the chicken sticky like eating saucy chicken wings 🤤🤤
Great video! Btw, if you don't like sweet food and wanna make BBQ meat with that typical shiny color, you can brush the meat with dark soy sauce.
Another great 101 ! Thanks. Taiwanese produces a different type of soy sauce it is very rich, thick, dark and sweeter. It is very good for making fried rice noodles.
A good way to judge stuff is to look at the sodium and sugar content. I just bought some healthy boy black soy sauce and I didn’t realize how sweet it was(32g sugars per 100), because there’s also a sweet black soy variant from healthy boy. But that one is even sweeter at a whooping 66g per 100.
With that said it was amazing for stir frying and with it you don’t really need to add and sugars yourself.
hi pai ☺️ I am from switzerland and you don‘t know how happy you made me when you mentioned maggi is a swiss brand! I was hoping you would when I saw the video in my feed! and we pronounce maggi as matchi (the kind of tch sound you make when you say mochi 🙈) my family uses it mostly to make soups more tasty but its also wildly used in salad sauces and to season other things. i also wanted to add that i love your videos and recipes!
That's good to know that it's pronounced matchi! Thank you!
Yasss! I’ve been pronouncing it right forever. Hmmm...I’m assuming vegimite is the leftover pulp from the extract?
weirdly maggi brand become a household name here in malaysia
But in Thai writing, the company spell it the way Pai pronounced.
Dara Ly we actually don‘t have anything like vegemite in switzerland 😂
I use Kikkoman soy sauce because I like the flavour and it's readily available in the grocery stores.
There was only one dark soy sauce in my local store and it had a descusing smell and taste. So that's why I came here. I'll order it on line.
This is really informative. Thank you for explaining it all in depth!
I use both Japanese shoyu and Chinese light. The flavour profile is very similar, but the light soy sauce is much much more concentrated - to the point where I keep both on hand because trying to do the kind of things you'd do with shoyu with light soy sauce would make your entire face dry up from the saltiness.
Lee Kum Kee has "steaming fish soy sauce" that most Chinese people use specifically for Cantonese steaming fish; it comes in a greenish smaller bottle and is a bit more expensive, but if you want good fish flavour, recommended. Also Taiwanese people use thick soy sauce sometimes (Kim Lan in your video, labelled as "soy paste"), my friend from Taiwan said they use it as dipping sauce.
Growing up eating a LOT of soy sauce, this video spoke to a deep part of my soul. Today, my wife and I cooked Pad See Ew, using none other than Ms. Pailin’s recipe. I bought and used Thai black soy sauce for the first time, but used my regular old Japanese soy sauce along with it (and yes, oyster sauce, golden mountain, and fish sauce). Let’s just say, next time, we will also buy Healthy Boy mushroom soy sauce. :)
Great video! Very useful...As Italian, I don't have any clue about soya sauce and other Asian ingredients. I enjoy Asian food, specifically Thai food. This info really clarified many questions I had. Please keep doing this type of video! Thanks!
Yes , Kecap Manis is from Indonesia. Thank you Pailin , this is informative as always 👍😘
This Topic is so deep. i want to dig in... i´ve learned a lot. thank you Pai! As a German, i can totally refer to the "Maggi Seasoning" a very popular dish over here is a rye-wheat bread with butter (i mean the real cow milk stuff no magerine or something) and an sliced hard boiled egg just place the egg slices on top of your buttered bread and sprinkle some Maggi on it. This is it :) best wishes and thank you for broaden my food and culture horizon
and yes it´s origins are in switzerland in the 19th century, in 1947 Nestle buyed the recipe
I love this videa. Im frm malaysia n im too confuse when im trying to make other asean cuisine with their own soy sauce.
In Japanese cuisine, light soy sauce is used when you want the saltiness of soy sauce but not the color. Japanese light soy sauce is lighter in color but saltier than regular soy sauce. So the emphasis in using light soy sauce is appearance, not flavor.
Thx. Xcellnt video. Only may have been nice to specifically mention the most commonly available. Kiikkoman and lee kum kee
golden mountain is so nostalgia to me, cos I use to put it on everything when I was a student.
Very informative! Researching Asian sauces, spices etc right now so this vid really helped 🙂
You are so awesome!! This is the information the cooking world needs!!! Keep it up! I love you! ❤️❤️
Silver swan is my go to soy, it has a robust rich flavor excellent for som stir frys also to dip my fried chicken into.
This is straight up right. Thai/Lao/Cambodian food needs Healthy Boy Mushroom soy. When I first made SE Asian food I couldn’t figure out why it didn’t taste the restaurant and it was bc I wasn’t using it. At the same time, cooking Korean, Chinese, or Japanese food I find A good Japanese Marudaizu soy sauce good across for those countries. It’s mild enough to be a dipping sauce. Best quality Korean pure soy sauce (Sempio 501/701) is like Japanese soy sauce, so no need to overlap. Chinese light soy like Pearl River Bridge is a little chemically, and needs to be cooked off to take the harshness off, so I go for Lee Kum Kee Double Fermented which is extremely similar to the Japanese and Korean suggestions.
I agree that Japanese soy sauce is pretty universal. I’m Chinese and grew up using Pearl River Bridge and lower end Lee Kum Kee, and they aren’t my fave bc they have a really hard edge and they need to be heated through/cooked off to soften them. I use Japanese Kikkoman Marudaizu for Japanese, Chinese, and Korean food. It’s imported from JP, and is rounded out/smoother/slightly sweeter than the ubiquitous US Kikkoman. I’ve tried super premium Korean soy sauces which are basically identical to regular Japanese made soy sauce, and I’ve also tried the more economical Korean soy sauces that are a blend of Japanese style fermented and seasoning soy sauce, and I can achieve an identical effect by just using the Kikkoman Marudaizu and a little bit of Bragg’s or Golden Mountain. I will admit tho, my fave taste wise is the Thai Healthy Boy Mushroom ❤️. I’ve tried to make Thai, Lao, and Cambodian dishes and they DO NOT taste the same as how my friends or restaurants make it unless u use Healthy Boy.
Love Pearl river Bridge sauces. They blew Kikkoman away
Pailin,
Great video on the difference between the different soy sauces. Your explanation on the soy sauces of different origins and how it is used was very helpful. Now I won’t be intimidated in the soy sauce isle. Thank you!
Creepy baby soy is back!! Yay! Just fyi there is a "light" soy sauce that is truly light but is extremely salty. It is Chinese and though I have seen and tasted it I am not sure what it is used for. I agree about Japanese being versatile. Love Yamasa brand. Thanks again for another wonderful video.
Sawatdee khun Pai. First, I love Thailand and love cooking Thai food, and your channel is my goto for anything I haven't already picked up over there. So real and uncomplicated, unlike many others. With Soy sauces, here in Australia it is generally 'Soy sauce' and 'Light soy sauce' in the supermarkets, and it's surprising how many folks haven't realised that you mostly cook with Light Soy as opposed to Regular (Dark). I am so happy to have just found a great Thai supermarket with all the stuff :) Happy Days. Kop khun mak krup :)
As someone who can no longer fit anything else on the bottom shelf of my fridge door apart from bottles of soy and fish sauces, thanks for everything, Pai! 😀
One exception to your explanation about light soy sauces would be the Japanese ones. Japanese “dark” soy sauce is the “regular” one that’s most used and is just “soy sauce” to Kanto people and most non Japanese. The light soy sauce is from the Kyoto/Osaka region where it is the “regular soy sauce”. It is much lighter but also much saltier. You need to adjust amounts if using when cooking Kanto dishes where it’s assumed the regular dark soy sauce is used. Same for non Japanese dishes, where using Kansai style usukuchi light soy sauce would considerably raise the saltiness.
I really loooooove the Healthy boy mushroom soy sauce 😋 It is my go to for about everything, and a game changer. I must say that I most often use soy sauce as a sauce ON things, not in food, since I am not that fancy in my cooking, but I do love it with my tofu, either as a marinade with other spices or in scramble tofu. Sometimes I have it in soups and stews and so on, but I often make them salt free, and add salt on top at every serving instead. I really love salty food, but try to not eat too much of it. I can recommend watering it out too, but this soy sauce is sooo yummy 😋
Yes it is easily available at different Asian stores here in Norway, I buy mine form a Vietnamese store.
The Chinese light soy sauce tends to be saltier whereas the dark is sweeter for the applications that you mentioned. I find it funny my mom keeps insisting the Golden Mountain and Maggi are soy sauces. Thanks for confirming what I thought. lol
I just found you and subscribed!
I am 🤯 to hear about what light soy sauce is! I was making a Chinese dish that called for it and I hunted all over the place to find it. I guess I could have just used the Kikkoman I had in the cupboard, but now at least I have a Chinese soy sauce, too.
I've never made Thai food before, but I look forward to a new adventure in my kitchen. 😊👍🏻
Now I know...and knowing is half the battle! Yay, Palin❣❣❣❣❣👍👍👌👏👏❤
Kecap Manis or sweet soy sauce is always in my pantry. And it's must as Indonesian! As i lives in small town somewhere in Ontario, Canada i always bought more if i went to the city!
Thanks for all the knowledge you freely share with us!
My understanding is that 'Light Soy sauce' (particularly in Japanese cooking) is actually saltier than normal soy sauce and is used when you do not want to make your dish look as dark.
Nigel Whitley yes! “Dark” refers to the thickness and color and has nothing to do with being saltier
What a great education. Thank you.
The most definitive guide to soy sauce on RUclips!
Thank you very much , very informative 😃🍷🙏👍
Very useful information.
Informative! Thank you for making this video I learned so much!
Japanese soy sauce is the simplest: soy beans, wheat, salt, water and that's all. Chinese soy sauce usually contains a sweetener, such as sucrose or Chinese liquorice root (sweet-tasting root of a flowering plant) extract.
Hello, what is the name of the Japanese soy sauce pls? Does it have a brand name on the bottle?
@@rl4503 There are many brands of Japanese soy sauce, or shoyu. The most widely available brand around the world is Kikkoman, I believe. And there are also two kinds of Japanese soy sauce: thick and light. The thick one is the most common soy sauce in Japan, it is darker, more flavorful but less salty. The light one is loved by people in the Kansai region (Kyoto, Osaka, etc) and it is lighter in color , less flavorful and has a higher salt content. If you see a bottle of Japanese soy sauce just labeled as "soy sauce," it is most likely to be thick soy sauce. This guideline does not apply to Chinese soy sauce, however.
@@rl4503 In this video she mentiones Yamasa japanese soy sauce.
A Chinese woman recommended the Philipino brand "Silver Swan" an an all purpose soy sauce. She's happy with it. And so do I.
After some experimentation I settled with Korean soy as my main soy sauce. I sometimes use chineese, because is more available, have close to no experience with Thai, so that is to try now :-)
Kikkoman for the win!
In a pinch you can substitute dark soy by mixing a little molasses into regular soy. Prefer dark or blackstrap molasses, and get a ratio where you can clearly taste both but lean to the the soy-heavy side.
Oh, wow... lol The "Chinese" soy sauce I grew up with is Filipino. Even today, it's my go-to for stir fries, fried rice, and as a little extra something in burgers. Kind of awkward. I reach for low-sodium and tamari Kikkoman for most sauces and soups, though.
Love your videos. Thanks and please keep making them!
Great video it helps alot on selecting soy sauce next time i go shopping.
I'm French, from Paris and I'm
using mushroom dark soy sauce, oyster sauce
I have most of these sauces in my kitchen. the 2 must haves for the bachelor are MAGGI and a bottle of KIMLAN dark (8:17).
I feel good! I cook a little bit of everything and we always buy Yamasa Japanese Soy Sauce :)
Most soy sauces today are actually japanese style, which is a mixture of wheat and soy. Traditional chinese soy sauce is 100% soy. Chinese soy sauce also mix other grains such as job tears and others i cant remember
I perfer using Kikkoman soy sauce with lemon, onions, peppers, as a dipping sauce, fried rice, BBQ sauce.
Hi, can you please make a video on " a must to have GROCERY list of thai cooking, ". Thank you.
Adam here and great idea - added to the request list :) Cheers!
Hi Pai ! I am a subscriber to your channel . I love Asian recipes. I find it healthy for my health condition. Coming from an Indian background, Our cuisine is hell ever lot spicy. With liver Cirrhosis iIndian spices are too much for me to digest . I love your cooking . But today's explanation got e more confuse than ever 😳😆 . What I am looking for is an Organic light Soy Sauce with less(Sodium) salt . What bran do you suggest ? I am an Indian South African and I am sure I will find it in our local Asian store . Thank you !
Thank you for the informative video. I was looking to learn a bit about dark soy sauce that is what led me here. And not that it matters, but you are absolutely gorgeous. Will check out more videos thank you!
Love this video very much! I have been looking to buy Thai dark soy sauce in Sydney but still can’t find it - like you said it’s hard to find now. Keep up your great work. X
Now I have more decisions to make!! Thanks for the info Palin!!
All those soy sauces are good for adobo, the type of vinegar and the cooking time is what makes adobo different from region to region.
Pai, i love the twist you did to the Sinigang, can you please add more videos with your twist for Nilaga?
Lots of good information here--thanks!
I discovered this channel yesterday. I'm mad I didn't know about it before because the content is amazing and I get to binge watch quality cooking videos like if it was a netflix original series.
I was happily surprise when I read that you live in Vancouver. I do too! I was wondering which grocery store you would recommend to find the products that you often showcase. I usually go to T&T but I know smaller speciality stores will have products that can't be found anywhere else.
I just ordered the Healthy Boy Mushroom Soy Sauce after doing some research. I will be using it as my all purpose soy sauce for any of the Asian dish that i wish to make. I hope that won't be a crime 😁. Thank you for this very informative video.
Such an informative video! Agree almost everything you’ve mentioned in this video and even with the Japanese one being the multipurpose choice for most of Asian cuisines😳I use Chinese brand for Chinese cooking of course, and Thai sometimes(I don’t really use LKK cuz it’s too salty and subtle in flavour), but I always keep a Japanese one in the pantry for cooking other cuisines🤗
Yes, agree with silver swan! It's very dark, you could see it color the sides of its bottle when the others don't. The flavor is also a bit intense, versus Kikkoman at least. But I love both. Very versatile when cooking adobo or similar braise that calls for soy sauce. I typically use less silver swan versus Kikkoman because of its intensity. I have not seen Thai soy sauces in our groceries here in Manila (or maybe I just don't know where to look, lol) but I would love to try that next.
Which of the kikoman sauce is ideal for Filipino cooking