Dark soy sauce, dark in Spanish, is called that, because without reaching the color and intensity of Japanese shoyu, it has more strength and makes better dishes than its light or mild namesake.
This Thai variant is much sweeter than the Chinese or Hong Kong version, more similar to an Indonesian kecap but without being as thick.
Recommended dishes: stir-fried noodles, roast duck, sautéed chicken and prawns with sweet basil, roast sweet pork, Maw fish soup, red shark fin consommé
300ml product of Thailand
Sugar 47%, soy extract 28%, water 17%, salt 8%, iodine 3mg/liter
Nutritional information see image
