Wayne Boatwright wrote:

> On Sat 28 Apr 2018 01:05:11a, Ophelia told us...
>
> >
> >
> > "cshenk" wrote in message
> > ...
> >
> > Ophelia wrote:
> >
> > >
> > >
> >> "dsi1" wrote in message
> >> ...
> > >
> >> On Wednesday, April 25, 2018 at 10:37:47 PM UTC-10, Ophelia
> >> wrote:
> >> >
> >> > Incidentally, I realised that musubi is that thing with the
> >> > spam and rice I
> >> > make. What do you call that sauce that I use with the Red
> >> > Chicken?
> > >
> >> I've never tried mixing barbecue sauce and shoyu together. I
> >> don't know why people here don't do that though.
> > >
> >> ==
> > >
> >> Actually i was referring to the sauce I made with the Red
> >> Chicken. 1 cup light soy sauce
> >> 1 cup dark soy sauce
> >> 1/2 cup Chinese rice wine or dry sherry
> >> 1/2 cup brown sugar or 1/3 cup Chinese rock sugar
> >> 4 cups water
> >> Dried mushrooms
> >> Onions
> >> leeks
> > >
> >> That is D's absolute favourite.
> > >
> >> What would you call that?
> >
> > Loo sauce.
> >
> > ==
> >
> > LOL you know what we call the 'loo' in UK??
> >
> >
>
> Let's hope it doesn't smell or taste like that. :-)))

LOL, no it doesn't. Jeff Smith's Frugal Gourmet cooks 3 ancient
cuisines has it on page 203. Looing Sauce. It's almost indentical to
your post.