Recipe idea for your Holiday Party

It’s the most delicious time of year and the most important ingredient of course… is all the amazing food! We found the perfect holiday recipe that your guests will absolutely love and want to come back for more! Our scrumptious Alaskan Crab Wontons with Little Soya will make your get-together all the more special.

Happy delicious holidays to you and your loved ones!

 

Yield: 8 servings

Ingredients:

1 1/4 Lbs. Alaska crab meat, flaked
1 Lbs. cream cheese
1/4 Cup green onion, sliced
2 Tsp. LITTLE SOYA soy sauce
1 Tsp. sesame oil
2 Ea. egg whites
1 Tbl. water
40 Ea. wonton wrappers

 

Preparation Steps:

Create Alaska Crab Cream Cheese Mixture by mixing the crab meat, cream cheese, green onion, soy sauce and sesame oil together. Cover and refrigerate. Mix egg whites and water together to create the egg wash. Reserve. Place 2 tsp. of Crab Mixture in the middle of each wonton wrapper. Lightly brush adjacent sides of wonton wrapper with egg wash. Fold each wonton wrapper into a triangle making sure to tightly seal the edges. Fold outer edges up toward the middle of the triangle using egg wash to seal. Place wontons on parchment paper lined sheet pan dusted with cornstarch or flour, being careful the wontons don’t touch. Cover and freeze until needed. Preheat deep fryer to 350 degrees F. Gently place 5 frozen wontons in deep fryer and cook until golden brown. Drain. Plate and garnish with a pinch of green onions. Serve with 2 Tbsp. sweet chili sauce. Alternative Serving Suggestions: 1. Add drained and coarsely chopped artichoke hearts to Crab Mixture. Warm and serve with fresh sourdough bread slices. 2. Place a small scoop of Crab Mixture on a bed of chopped crisp romaine lettuce that has been tossed in Asian sesame dressing.

wonton

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.

 

seasme cookies

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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Our CEO was guest blogger on EatinAsian.com

EatinAsian             Our CEO, Gary T. Murphy, is lucky this month!  He was chosen as a guest blogger on the ever popular foodie blog www.EatinAsian.com. Kimlai Yingling, the founder of EatinAsion invited Gary to share some of his business “Tips & Tricks”…check it out and learn a thing or two from Gary’s 23 years of experience as a serial entrepreneur.

         Our award winning, gluten free& less sodium  soy sauce has grown organically to have an amazing fan base, but let’s face it, Little Soya wouldn’t be so popular if it weren’t for a brilliant mind leading her. This isn’t Gary’s first rodeo folks and he’s even willing to share with us his structured ideologies that have brought him success.

        Here is a scoop you don’t want to forget to eat! Thank you to EatinAsian.com!

Click below to read his guest blog, “Little Soya CEO talks FOOD business.”

http://www.eatinasian.com/little-soya-ceo-talks-food-business/