Ultimate Guide to SOY SAUCE - Hot Thai Kitchen
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- Опубликовано: 24 июл 2024
- Confused by the hundreds of options for soy sauce? Well this video can help! I'll talk you through the major types of soy sauces, how they differ, what you should buy, how to substitute, and how to store them. Now you'll be more informed when choosing your next soy sauce at the Asian grocery store!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the RUclips channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via RUclips videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes 
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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.
I am so glad I discovered your channel, really grateful for your existence!😊
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. 👍
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 love this. Please do the same thing for Vinegars.
Just drink it straight!
That a whole can of worm 😂😂😂😂😂
You are so awesome!! This is the information the cooking world needs!!! Keep it up! I love you! ❤️❤️
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!!!
Got Golden Mountain sauce based on your show and just love it! Thank you for all your great videos and tips!😊
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!
Love your videos. Thanks and please keep making them!
This is really informative. Thank you for explaining it all in depth!
I love your depth of knowledge with your ingredients. On point with the Japanese soy sauce.
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!
Thanks for all the knowledge you freely share with us!
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.
YAAAYYYY THANK YOU PAIIII. gosh I've been waiting for this video forever 😍🎉👍👏👏👏👏👏
Very informative! Researching Asian sauces, spices etc right now so this vid really helped 🙂
Thank you! I was confused. I love your ingredients 101 series
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..
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.
Informative! Thank you for making this video I learned so much!
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!
Now I have more decisions to make!! Thanks for the info Palin!!
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 :)
WOW... thankyou so much... i am now educated. What a wonderful teacher you are!
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.
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.
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!!!
Yes , Kecap Manis is from Indonesia. Thank you Pailin , this is informative as always 👍😘
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🤗
This was veeeeery informative, thank you, lady.
Great factual video. Thanks Pai 😄
Thank you for this video!!!
It helps a lot !
This was very helpful, thank you, Pailin :)
Lots of good information here--thanks!
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 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.
The vietnamese writing on the golden mountain sauce also directly translates into seasoning sauce to lol
don nguyen thanks!
This is very informative, thank you so much
Thanks! Very informative for me
Most informative. 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!
Great video it helps alot on selecting soy sauce next time i go shopping.
What a great education. Thank you.
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.
Thank you! This was sooo helpful!! Also, I love your pad see ew recipe!
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.
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
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. :)
Hi Pailin. I Watched all your videos. Thanks so much for the soy sauce 101.
สวัสดีค่า ติดตามมานานชอบทุกวีดีโอเลย ถึงแม้จะฟังไม่รู้เรื่อง ก็พยายามดูตลอดเลยค่า
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
Wonderful and entertaining. I am in love.
Great info as always Pailin. Shared 😋👍
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!
Very great Video ka!
So helpful!! thank you
As a Chinese chef she is really an expert on this topic. Such a nice video!
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.
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.
Great video, the community needed this, love soy sauce.
Pai, Great video, thanks!
Very informative.
I like your everything is very nice, delicious and good cooking process..
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.
Thank you very much , very informative 😃🍷🙏👍
Very useful information.
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. 😊👍🏻
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
Man, what an awesome rundown of Soy Sauces! I wish I knew this 20 years ago!
This was so helpful! 👌🏻
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
Excellent review!
Thank you very much .... Great info
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 ?
Very informative video. My favorite kind of soy sauce is the mushroom one.
Pai, i love the twist you did to the Sinigang, can you please add more videos with your twist for Nilaga?
Thank you for making this video. I've been cooking with diff kinds of dishes lately, and I find that the taste of soy sauce does matter. I wish that you also included the texture of each soy sauce, or included a brief description, like which ones' thick, thin or lighter in color. 😁
Now I know...and knowing is half the battle! Yay, Palin❣❣❣❣❣👍👍👌👏👏❤
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.
Really helpful! Thanks.
Thank you for the gluten free products! Love the content. 👍
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.
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!
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.
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 🇲🇾🇹🇭🇮🇩
Very helpful video, I loved your Fish Sauce review. I was able to find Red Boat at WholeFoods here in Austin.
Ahh I needed this video yesterday! So glad I didn't end up buying light soy sauce 😅
Really enjoyed watching the video. :D
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! 😀
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!
Ive been always curious about various types of soy sauce!! (From korea)
Thanks for making this video! I'm obsessed with soy sauces like you, I have about 7 different types as I cook a lot of different Asian cuisines 😅
Let's go Brandon! 🤣👍
I love this videa. Im frm malaysia n im too confuse when im trying to make other asean cuisine with their own soy sauce.
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.
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.
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.
Love this!
golden mountain is so nostalgia to me, cos I use to put it on everything when I was a student.