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
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
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.
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.
We are thrilled and honored to announce a major hiring coup here at Little Soya! Excited to report that we have recently landed a very heavy hitter in the food service industry with over 23 years of experience, Mr. Pete McMordie, Senior Vice President of Global Accounts [formerly with Kraft Foods and Dart Container]. Pete brings to the table exceptional sales, marketing, customer service and operations experience to our fast growing team.
Peter M. McMordie, Senior Vice President of Global Accounts
Also, we’re beaming with pride to make the huge announcement that we have hired an 18 year veteran of Sysco Foods, Mr. Robert Wiedemann, Regional Manager for Texas. Robert was a senior sales rep for Sysco having quickly advanced through the ranks and now he brings his decades of multi-talented skills to our team. Robert will first head up sales efforts for new accounts in the Houston market, then soon help roll out sales efforts nationally.
Robert Wiedemann, Regional Manager of Texas
Only way to say it folks, we are growing by leaps and bounds here at Little Soya and we now know 2014 is gonna be our year! Watch us grow, the best has yet to come!
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 Food. His 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.
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!
We are no longer just the cute, convenient and single-use soy sauce company… we are now being chosen #1 in blind taste tests by chefs all across the country for our taste, flavor and quality. For example, Uchi Restaurants in Houston and Austin performed a blind taste of our soy sauce against 2 other national brands — we were chosen #1 by their 4 top chefs in Houston and a 2nd blind taste test was performed at their Austin location where we were also chosen #1 by their 4 top chefs! 8 out of 8 Uchi chefs chose Little Soya hands down as the best tasting soy sauce! Likewise, Chef Ryen Idica, the head chef at the beautiful sushi restaurant, Hachi, located inside Red Rock Casino in Las Vegas recently said about Little Soya, “In my 16 years of being a chef, Little Soya is the best tasting soy sauce I have ever tasted, and there are over 200 brands in the world. Further, I think Little Soya is 10 times better than any other soy sauce out there.”
So if this is not enough reason to choose Little Soya next time you go to the store or buy online, we’re not sure what will change your mind!
Uchi Restaurant in Houston, Texas – Rated as “One of the 13 Best Restaurants in America” by GQ Magazine and rated “Best Sushi in America” by Bon Appetit magazine [Picture courtesy Bon Appetit Magazine — Uchi restaurant in Houston, TX (Photograph courtesy Uchi)]
Hachi Restaurant in Las Vegas, Nevada – One of our best clients in LV!
Uchi Restaurants Executive Chef, Philip Speer and other top chefs performing a blind soy sauce tasting of Little Soya. We were chosen #1 by 8 out of 8 of their top chefs!