It’s Cocktail Time! Introducing the Little Soya Cobbler!

The delicious Little Soya Cobbler! Please sauce responsibly!

The delicious Little Soya Cobbler! Please sauce responsibly!

“It’s so good you can drink it.”

If you’re a Little Soya fan or a chef anywhere in this great nation, you’ve undoubtedly heard this slogan a time or two by now. After we heard it echoing from the four corners of the USA, we even chose to trademark it!

But it’s more than just a tagline – it’s a promise. Here’s something you might not have known. Not only is Little Soya the preferred gluten-free soy sauce of some of the world’s top chefs, but it has also won the hearts of some of the most innovative and skilled mixologists. That’s right, Little Soya is a featured ingredient in some of the tastiest cocktails ever created!

Today, we’re proud to share the recipe to one of the hottest new Little Soya-inspired cocktails – the Little Soya Cobbler. Featuring our out-of-this-world soy sauce and “the traditional spirit of china” byejoe – an ultra-premium baiju, China’s most popular traditional alcohol – this irresistible cocktail is the perfect choice for cooling off on a hot summer day.

Check out the recipe for the Little Soya Cobbler below. Careful, though, it’s addictive! Please sauce responsibly.

 

Little Soya Cobbler

1.5 oz. byejoe Red

1 barspoon Little Soya soy sauce

0.5 oz. Rich Turbinado Syrup

Squeeze and drop 1 Key lime into shaker

Squeeze and drop Half a Mandarin into shaker

1 peach wedge into shaker

2 large black berries into shaker

Shake very hard

Strain over crushed ice and garnish with leftover fruit

 

Oh yeah, there’s one more step we almost forgot: ENJOYA!

 

 

 

 

So You Think You Can Cook? Enter The Little Soya Gluten-Free Recipe Contest!

 

LS Gluten Free ImageMay is Celiac Awareness Month, and to help spread the word and support the gluten-free community, we are proud to announce the Little Soya Gluten-Free Recipe Contest! From now until the end of the month, we are inviting fans to share their favorite gluten-free recipe creations with us. We’re going to be giving away some great prizes, so if you’re a superstar gluten-free chef, you need to get your recipe in as soon as possible (more details on how to enter below).

3 million people in the United States have celiac disease, but only 10% of them have been diagnosed. It’s so important that we raise awareness for this disease so those with celiac disease and gluten intolerances can enjoy a healthier, happier life.

It’s also important to show the world that going gluten-free doesn’t have to mean going flavor-free. We worked hard to make sure that Little Soya wasn’t just a gluten-free soy sauce but that it was also the world’s best tasting soy sauce with rich flavor that is “so good you can drink it!”

So, let’s talk about the Little Soya Gluten-Free Recipe Contest.

 

The Rules

 

  • The recipe must be gluten-free
  • The recipe must incorporate Little Soya gluten-free soy sauce

 

The Prizes

 

  • 1st Place: $100 & Little Soya VIP Package
  • 2nd Place: $50 & Little Soya VIP Package
  • 3rd Place: $50 & Little Soya swag

 

How to Enter

All entries must be submitted by end of day May 31, 2014. To enter your recipe in the Little Soya Gluten-Free Recipe Contest, simply share your recipe on our Facebook page at Facebook.com/LittleSoya. Winners will be judged by a combination of the number of Likes their post receives and voting by the staff at Little Soya.

 

So, what are you waiting for? Submit your gluten-free recipes to our Facebook page today!

 

Steak Marinade featuring our CEO!

NEW RECIPE //  “Super Secret Quick & Easy Steak Marinade, by our CEO Gary T Murphy” (and yes, it’s Gluten Free)
Little Soya Steak Marinade
Our CEO is giving us his original quick and easy steak marinade & tenderizer for your yummy Memorial Day steaks!  (Can be used for chicken, fish and other meats, just cut out the meat tenderizer… Pour on your ice cream if your brave)

 

WARNING: This recipe is very addictive & has caused some to give up all other marinades (even their great-grandma’s 110 year old family recipe).

 

If our CEO had it his way, all below ingredients would be Little Soya… But, he’s sharing this recipe for the first time with our fans at home a mightily delicious secret recipe that he makes up for his own steaks & beef!

 

Use less or more of ingredients depending on your personal tastes

 

So… “Enjoya Little Soya!”

 

TIPS:
You will slather up steaks 2-3 hours BEFORE COOKING to properly marinate & tenderize (and lightly coat steaks once or twice while cooking, and as soon as off the grill or out of oven. If you have more time to wait, marinate 3-24 hours before cooking).

 

Steak Marinade featuring Little Soya!
Author: 
Recipe type: Grillin'
Prep time: 
Total time: 
Serves: 3-4
 
The most delicious Steak Marinade EVER!
Ingredients
  • 1 Pack Little Soya (12 soy fish units)
  • 2-3 Teaspoons Tony Chachere's Creole Seasoning
  • 2-3 Teaspoons Meat Tenderizer
  • ½ C. Honey
  • ½ C. Butter
  • 1 Lemon
  • Bonus Ingredient: ¾ C. Bravado Spice brand Roasted Pineapple Habanero Sauce
Instructions
  1. MIX ‘em – mix all above ingredients in a mixing bowl (yes, all of them – then place in microwave 45 seconds to melt… Or on stove if opposed to microwave).
  2. STACK ‘em – stack up your steaks on a plate in preparation for the coating of goodness. Gently rinse steaks under cold water to clean off each side. Towel dry.
  3. THE LATHERING – with spoon or brush, lather up each side of your steak with above concoction (coating top to bottom – use your hands & fingers to really get in touch with the meat).
  4. THE SPRINKLING – For good measure, sprinkle on a dash or two of Tony Chachere, the pepper (if peppercorn, rub some in with hands) and several sprinkles of meat tenderizer onto steak.
  5. FORKING – The fun part is tenderizing — fork your steak to help tenderizing process. Use dinner fork to poke each side of steak about 25 times to really let the juice trickle inside.
  6. FLIP STEAK & REPEAT steps 3-5 above.
  7. STACK N WRAP – put all steaks on one plate and wrap w Saran Wrap – stick in fridge – have a few beers and be patient about 2-3 hours while my concoction goes to work (or drink apple juice if under 21).
  8. COOK ‘em! – After they marinate in the magic juice - grill, pan or oven cook. Save any left over juice to lather on while steaks are cooking.
  9. WHEN COOKED – When steaks are done – lightly coat once more before serving.
  10. BONUS TIP – If cooking steaks in oven, cook on each side about 10 min on Broil (high heat). Drink at least 1 good beer or glass red wine per side of steak while its cooking.

 

You can find Bravado Spice’s awesome all natural products here! Support local (delicious) businesses like Little Soya!

Results:
Little Soya Steak Marinade
Photo Credit www.SeriousEats.com

 

Mothers Day!

Mother’s Day is quickly approaching, and even though we all know it happens every year on the same day, many of us find ourselves scrambling at the last minute to think of the perfect Mother’s Day for our moms. Well, look no further! Here is a super easy stir fry recipe, featuring Little Soya, of course. Make dinner for the mom in your life, in under 30 minutes! Don’t forget the flowers!

carnations mothers day

Carnations are a traditional Mother’s Day flower in China.

 

Korean Beef Stir Fry
Cuisine: Korean
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 3 tablespoon(s) mirin
  • 2 tablespoon(s) Little Soya
  • 2 teaspoon(s) cornstarch
  • 1 tablespoon(s) canola oil
  • 8 ounce(s) flank steak, trimmed of fat and very thinly sliced against the grain
  • 1 tablespoon(s) chopped garlic
  • 2 teaspoon(s) chopped jalapeño pepper, or to taste
  • 1½ teaspoon(s) chopped fresh ginger
  • 4 cup(s) mung bean sprouts
  • 1 cup(s) baby spinach
  • ¼ cup(s) chopped fresh cilantro
  • 1 teaspoon(s) toasted sesame oil
  • 2 tablespoon(s) toasted sesame seeds , optional
Instructions
  1. Combine mirin, soy sauce, and cornstarch in a small bowl.
  2. Heat oil in a large nonstick skillet over medium-high heat. Spread steak out in the pan and cook until seared on one side, about 1 minute. Add garlic, jalapeño, and ginger and cook, stirring, until fragrant, about 30 seconds. Add bean sprouts and spinach (the pan will be very full). Pour the mirin mixture into the pan and stir gently until the sauce thickens and the spinach is wilted, about 3 minutes. Stir in cilantro and sesame oil. Serve topped with sesame seeds (if using).

 

 

Happy Cinco de Mayo from #TeamLittleSoya!

Cinco de Mayo (Spanish for “fifth of May”) is a celebration held on May 5. It is celebrated in the United States and regionally in Mexico, primarily in the state of Puebla, where the holiday is called El Día de la Batalla de Puebla (English: The Day of the Battle of Puebla). It originated with Mexican-American communities in the American West as a way to commemorate the cause of freedom and democracy during the first years of the American Civil War, and today the date is observed in the United States as a celebration of Mexican heritage and pride. In the state of Puebla, the date is observed to commemorate the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín. Cinco de Mayo is not Mexico’s Independence Day—the most important national patriotic holiday in Mexico—which is celebrated on September 16.

Surprisingly, Soy Sauce is a common ingredient in Tex Mex cuisine, perfect for celebrating Cinco de Mayo this Sunday!

 

Michelada!

michelada

INGREDIENTS
  • Salt, for rimming the glasses
  • 1/4 cup freshly squeezed lime juice (from about 2 medium limes), rinds reserved
  • Ice
  • 1 1/2 cups light Mexican beer, such as Corona
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons hot sauce, such as Tabasco
  • 1 teaspoon Maggi or soy sauce
  • Freshly ground black pepper, for garnish

Steak Fajitas!

Fajitas

Steak Fajitas

  • 1 cup soy sauce
  • ¼ cup honey
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic, minced
  • 1 teaspoon ground ginger
  • 1 cup water
  • 2 pounds sirloin or flank steak
  • 1 red bell pepper, cut in thin strips
  • 1 green bell pepper, cut in thin strips
  • 1 onion, thinly sliced

Mix together first 6 ingredients in a bowl. Place steak in a second, glass bowl. Reserve ¼ cup of marinade, and pour remaining amount over steak. Cover, and marinate in refrigerator overnight. Drain meat, and slice into thin strips. Stir-fry meat, peppers, and onion in a skillet over medium-high heat until meat is done. Add reserved marinade as needed to prevent sticking. Serve with warmed flour tortillas.

 

Happy Cinco de Mayo!

Little Soya On Channel 2 … Again!

Little Soya is the new queen of the midday thanks to our friends at Channel 2 and HEB.

For the second straight week, Little Soya made an appearance during the KPRC Local 2 News Midday on Thursday’s “Cookin’ Time With HEB“.

During the popular segment, Showtime Chef Jeffrey Alfeche gives viewers delicious yet simple recipe ideas to use at home.  A tasty ahi tuna dish was on today’s menu using none other than everyone’s favorite soy sauce, Little Soya!

Click here for the recipe!

Last week, Chef Jeffrey gave Little Soya a nice little shout out while preparing a beautiful Italian grilled salmon fillet.

Thanks again Chef!  We really appreciate the love!

 

 

Scallion Pancakes- Soyafied!

These addictive, crispy triangles of deliciousness takes snacking to a whole new level with the Soyafied dipping sauce.

Scallion Pancakes with Scallion Dipping Sauce (Adapted from 2009 The Best of America’s Test Kitchen)

DIPPING SAUCE
8 Little Soya Fishies
1 tbsp. rice vinegar
1 tbsp. mirin
1 tbsp. water
1 scallion, sliced thin
1 tsp. chili oil (optional, but highly recommended)
½ tsp. toasted sesame oil

Combine all ingredients in a serving bowl and set aside.

PANCAKES
1 ½ cups unbleached AP flour, extra for the work surface
1 tsp. salt
½ cup water, plus extra if needed
¼ cup vegetable oil, plus extra for brushing
2 tsp. toasted sesame oil
6 scallions, minced
2 tbsp. minced fresh cilantro

1. Whisk the flour and salt together in a medium bowl. Add 1/2 cup water and mix with a fork until combined (add 1 tsp. of additional water if needed, until the dough comes together). Turn the dough onto a lightly floured work surface and knead until it is smooth and satiny. Transfer the dough to a clean bowl, brush with a thin layer of vegetable oil, and let it rest at room temperature for 30 minutes.

2. Divide the dough into 4 equal pieces and keep it covered with plastic wrap. Follow the photos and work with one piece of dough at a time. Roll into 7-inch circle about 1/8 inch thick on a lightly floured work surface. Brush the dough rough lightly with sesame oil, then sprinkle with 2 tbsp. of scallions and 1 1/2 tsp. of cilantro.

3. Following the photos, roll 1 piece of dough into a cylinder, then coil the cylinder into a round, tuching the tail end underneath. Then roll into a 5-inch pancake, about 1/4 inch thick. Set aside and cover with plastic wrap while repeating with the remaining dough pieces, scallions, and cilantro

4. Heat 1 tbsp. of the vegetable oil in a non-stick skillet over medium heat until simmering. Add a dough round and cook until golden brown on both sides. Transfer the pancake to a cutting board, tent with foil, and repeat with the remaining 3 tbsp. of oil and 3 dough rounds. Sliced the cooked pancakes into wedges and serve with Scallion Dipping Sauce.