Wayne Boatwright wrote:
> On Fri 09 May 2008 04:15:55p, Jean B. told us...
>
>> J.Lef wrote:
>>> Just picked up a new carbon steel joyce chen wok. (I also have a
>>> new
>>> cooktop, with some high output burners)
>>> Looking at the recipe included for fried rice, it says to use a tsp
>>> of
>>> chinese brown gravy syrup(and specifically it says not soy sauce)
>>> Any idea what this could be. Oyster sauce maybee. I thought I was
>>> familiar with most asian ingrediants, but this one stumps me.
>>> Can someone clue me in please.
>>>
>>> Much regards
>>>
>>>
>> In days of yore, that brown sauce was "bead molasses", as indicated in
>> the recipe in Joyce Chen's cookbook. In fact, that was a real
>> breakthrough in my fried rice making. Nowadays, though, one usually
>> sees white fried rice....
>>
>
> I prefer the "darker" fried rice myself. One local restaurant still makes
> it that way.
>
(whispers) I do too. It's what I had in my formative years, and it was
more flavorful. Perhaps less authentic though. I should look at some
of my other Chinese cookbooks, esp. the recent ones....

--
Jean B.