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It’s All About the Sauce—Chinese Brown Sauce!

Some of my earliest childhood memories center around Asian food. But not just any Asian food. I’m talking about the food at the Golden Dragon restaurant in Boise Ida., city of my birth and the home of tiny pork ribs swimming in the most beautiful and delicious brown sauce with a sprinkling of sesame seeds.

To my 7-year-old sense of fine cuisine, that dish was to die for. My favorite thing in the whole, wide world!

For me, it was all about the sauce. Brown sauce. Yummy, amazing make-my-mouth-water kind of sauce. I poured it on my noodles; would eat it with a spoon like soup.

I recall exactly what it tasted like, too. It was definitely brown, kinda’ sweet but a little tangy and shiny—not clear like broth but not dense like gravy, either. And smooth. No chunks or chewy bits. No onions, peppers or pineapple pieces. None of that. Just glorious, shimmery, fabulous sauce over tiny ribs and sticky white rice on the side. I would all but lick the plate clean. Wait, maybe I did that.

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