Soy Sauce

Soy Sauce


yams: 8 tablespoon
rice: 1/2 teaspoon?
soya, beans: 1/2 kg
water: 6 l
flour, wheat: 1/2 kg

Dish Type: Other

Country: Philippines
Cooking Time (minutes): advanced (over night)

1. Clean, wash and soak soybeans overnight. Drain well. Put soybeans in a casserole until soft Cook soybeans in a pressure cooker (15 lbs pressure) for 1 hour or cook until tender.
2. Mix soybeans and flour thoroughly. Sprinkle rice bran with molds (3 days old) over the mixture and mix well.
3. Spread mixture 1-2 inch thick in a tray. Cover with clean cloth or paper and allow the molds to grow. Stir occasionally.
4. After 3-4 days, transfer the mixture to a container with salt solution. Cover the container with paper or cloth and shake well. Set aside for 1 month. Stir once in a while.
5. Strain the mixture through a cheese cloth, add "Kaolin" and let it stand until it has clear appearance. Strain again through a cheese cloth, add syrup and boil for 30 minutes. Transfer to a sterilized bottle and cover.

Philippine Council for Agriculture, Forestry and Natural Resources Research and Development, LANTICAN, Cecilia (ED)(1996), Great Flavor of Soybean, (Book Series No.155/1996), ISBN 971-20-0424-4, PCARRD-TAPI, Los Ba?os, Laguna