New holiday cookies using Little Soya…say what!

YES, you read that correctly! We found a new recipe that we can’t wait to share with you saucey lovers.
These Salty Sesame and Dark Chocolate Chip cookies are perfect for any occasion and your guests will appreciate you for not just giving them the regular ol cookies.

Give it a try… we promise you’ll be surprised on how amazing they’ll taste!

 

INGREDIENTS:

         2 1/4 cups all-purpose flour

         1 teaspoon baking soda

         3/4 teaspoon salt

         1 cup (2 sticks) unsalted butter, softened

         3/4 cup packed brown sugar

         3/4 cup granulated sugar

         1 large egg

         1 large egg yolk

         1 teaspoon pure vanilla extract

         3/4 to 1 teaspoon of Little Soya Soy Sauce 

            2 tablespoons black sesame seeds

         1 cup dark chocolate chips

         About 1/4 cup black sesame seeds for rolling and coarse sea salt for topping

Directions:

 1. Place racks in the center and upper third of the oven and line two baking sheets with parchment paper. Set aside.

2. In a medium bowl, whisk together flour, baking soda, and salt.

3. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugars until light and fluffy, about 3 to 5 minutes. Stop the mixer and scrape down the butter mixture with a spatula. Add the egg and egg yolk and beat on medium speed until mixture is fluffy, about 1 to 2 minutes. Beat in the vanilla and soy sauce. Stop the mixer and add the dry ingredients, all at once to the butter mixture. Beat on low speed until just combined. Stop the mixer, add the sesame seeds and chocolate chunks, and fold together with a spatula until well combined. Cover the dough with plastic wrap and refrigerate for about 45 minutes.

 4. Just before you’re ready to bake the cookies, preheat the oven to 350°F.

5. Place about 1/4 cup black sesame seeds in a small bowl.

6.
 Scoop cookie dough by the heaping tablespoonful into your hand. Roll into a ball, and toss around in the black sesame seeds. The dough balls don’t need to be completely covered in seeds, just coated well. Place on prepared baking sheets. Bake for about 12 minutes, until lightly browned around the edges. Remove from the oven, allow to cool on the baking sheet for about 10 minutes, then remove to a wire rack to cool completely. Store cookies in an airtight container. Cookies will last for a day or two. The oils on the seeds can tend to go rancid. These cookies are best eaten within a few days.

 

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Who will win The Golden Gobbler Turkey Trophy?

Come join us this coming Wednesday November 27th, 2013 for the ‘What’s Free Falliday Leftover Throwdown’ benefiting The Orange Show Center for Visionary Art.

This might just be the most delicious and fun way to celebrate Thanksgiving leftovers that we have ever heard of! Your favorite Houston restaurants are coming together to have the ultimate Thanksgiving Throwdown at Winter Street Studios… and it’s sponsored by yours truly, Little Soya!

Not only will these Houston chefs compete against each other to see who can wow a panel of judges and the audience but they will also be showcasing some of their latest food techniques and skills with you. 

Participants include: Bar Boheme, Batanga, Beaver’s, Brooklyn Athletic Club, Cove, Eatsie Boys, El Big Bad, Goro & Gun, l’Olivier, Latin Bites, Lowbrow, Mr. Peeples, Phoenicia, Prego, Roost, Triniti, Uchi, and Underbelly.

 A panel of media judges from Channels 11, 13, 26, 39, Eater, The Houston Chronicle, Houston Modern Luxury, The Houston Press, My Table Magazine, and Texas Monthly will award one lucky chef the winning trophy.

 And a special guest judge … our very own GARY MURPHY!

 

The whole Little Soya staff will be there and handing out awesome samples for all you soy sauce lovers. Hope to see you there!

 

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Little Soya finds a new home!

The latest buzz that has the entire Little Soya executive team and staff excited about? First off, let me share with you our executive team has been growing by leaps and bounds!  It’s really a great feeling to see our years of hard work coming to fruition right in front of our eyes.

 

And, we’re proud to say we’ll be moving into our new offices this Friday! We’ll be located on 290, just off the freeway – at 10900 Northwest Freeway, Suite 208, Houston, Texas 77092. All I know is now it will be even easier to work together to discuss our future plans of soy sauce global domination all over the world!
 
What are your thought and opinions? Do you prefer the work office environment? Or are you well disciplined enough to work from home?
 
Some believe that quality and speed are often sacrificed when you work from home, and that physically being together is more productive. But others can argue that maybe working from home can be more efficient, whereas you don’t have to waste time in traffic, reduces the company’s real estate costs, and improves employee morale. 
 
What do we think?? Little Soya staff believes that there isn’t a clear distinction between work and home… we’re constantly running around making sure all of our beloved fans and supporters have Little Soya when and wherever they need it:) WE LOVE OUR JOBS and hope you love yours too! 
 
Peace, Love, & Soy Sauce
 new office
 

Little Soya makes a splash at the 8th Annual ICC in New York City

 

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Little Soya was very excited to travel to New York City and attend the Starchefs 8th Annual International Chef Congress. This is a one of a kind event where we were  honored to be in the presence of 140 world class chefs, pastry chefs, & mixologists.

All 3 days were filled with tons of presentations, seminars, pop up lunches, and tastings. The livelihood and energy of everyone under one roof enjoying some of the best food and wine from all over the globe was definitely a memorable one!

Day one we witnessed the first annual barbecue competition, Smoke@ICC. It featured ten small but very famous pit masters that had a face off competition.

And drum roll please… the winner of this one-of-a kind competition went to Team Carillon from Austin, Texas! Congrats Carillon! Besides winning an all-expenses paid trip to Korea, they also received a chance to enter & compete at the World Food Championships in Las Vegas.

Eating all of the yummy briskets that each restaurant served was only half the fun. The other half consisted of seeing all the beautifully plated dishes being created before our eyes by world famous Chefs such as Philip Speer of UCHI (one of our top clients) and James Beard award winner Chef Johnny Iuzzini.

The highlight of our trip was meeting THE Danny Bowien from Mission Chinese FoodHis story of how he started up his restaurant (recently ranked by Bon Appetit Magazine as the second Best New Restaurant in America and by GQ Magazine as the fourth Best New Restaurant in America) was inspiring and definitely reminds us of our own humble beginnings. NYC Mission Chinese Food was launched in 2012 and the unique culture of the restaurant still exists, which is why many of us love it.

 

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In the end we met many fantastic chefs who showed us new techniques and culinary concepts that we were proud to take back home with us.

One thing is certain… Little Soya left a mark in NYC and the restaurant industry keeps demanding for more of America’s favorite soy sauce!

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Behind Closed Doors with Murphy and Lee!

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           After years of being asked every question in the book about sales, marketing, branding and general business questions, we decided it was time to launch our own weekly radio show — may we present to you, “Behind Closed Doors – with Murphy & Lee!”.

           This weekly broadcast is dedicated to answering all your entrepreneurial questions on sales, marketing, networking & everything to do with being an expert in your own industry — along with the tips n tricks of making your business grow & thrive!

           The show is hosted by our founder & CEO, Gary T. Murphy and by our master of marketing and VP of Global Accounts, Crystal Lee.  Broadcast airs LIVE every Thursday from 12p-1p CST on www.LocalLiveRadio.com

 Click here for archives of the show!  http://locallivehouston.com/archives/behindthescenes/