Soy sauce (US) or soya sauce (Commonwealth) is a fermented sauce made from soybeans (soya beans), roasted grain, water and salt. The sauce, originating in China, is used widely in East and Southeast Asian cuisines and appears in some Western cuisine dishes.

Pork Dumplings is a main dish made with wonton wrappers, ground pork, minced ginger root, garlic, thinly sliced green onion, soy sauce, sesame oil, eggs, and chinese cabbage.

I have eaten minke whale. I have eaten it raw - small squares of the skin and the flesh served as sashimi with soy sauce and spicy wasabi on the side.And I have eaten it cooked - stir-fried with vegetables in a sweet and sour sauce.

This class consists of units mainly engaged in manufacturing of soya sauce, fermented bean paste (tauco), fermented soya beans (tempe), fermented soya bean cake (oncom), tofu, and bean crackers made from soy beans or other bean crops.

The “Tokwat Baboy” was made with braised tofu or bean curd, vinegar, soy sauce, and tender pieces of pork, from the pig’s ears. This was certainly an interesting way to meet my protein quota!

Adobong sitaw another mouth-watering Filipino dish. Adobong Sitaw is a combination of string beans and meat braised in soy sauce, vinegar, spices, and fat rendered from pork belly.