Sweet soysauce is a good combination with pepper.

[William Gaatjes]

I just found out.
I made a dish comprised of :

small pieces of beef rib marinaded in sweet soy sauce.
brown rice.

First i boiled the brown rice.

Then i cooked the vegetables.
Sliced up carrots.
Sliced up green beans.
A can of bonduelle corn.

And kapucijners (brown dried peas from the Pisum sativum, could be marrow fat or field pea)

After the cooking of the rice and cooking of the vegetables i started with the meat.

I took my dutch oven ( casserole dish):

https://en.wikipedia.org/wiki/Dutch_oven

I took the meat out of the bowl filled with sweet soy sauce.
I use olive oil to fry the meat.
Then i added dried crushed garlic.
For sale at the store in a little bottle.
Then i added a combination of roasted coconut and peanuts.
This can also be bought in the store.
Then i added pieces of dried fried onions.
This can also be bought in the store.
Stirring it all around.
Then i added the soy sauce i had left over in the bowl for the marinading.
Let it fry and cook for a little while and stirring it constantly.
And after that, when the whole meat and sauce was ready, it tasted a bit to much like soy sauce. What a mistake i thought. And then i had an idea.
What if i would add some cayenne pepper and some black pepper. And it tasted great.
I then mixed it in a big pan filled with the rice and vegetables, stirred it all together. And now i have again for still 2 days food .

With this schedule, i eat healthy and i only have to cook once every three days. With the exception of Saturday. Saturday can be fish day or hamburger day or lasagna day or pizza day or fries day or baked potatoes day or döner day or shawarma day or ... .... ...

P.S.
I did found out, that the meat needs to be marinaded at least 24 hours (in the fridge of course) before frying.

 

[MongGrel]

Soy sauce is good mixed with hot spices.

I need to pick up some more Chinese hot mustard myself, when I used to live in Hawaii it was a pretty common thing there to mix with soy just for a dipping sauce.

I still usually have some around for egg rolls, etc, a lot of recipes call for the powder, but the regular mustard non powder was what I was always used to using there.

http://blog.seasonwithspice.com/2014/05/homemade-chinese-hot-mustard-recipe.html

 

[William Gaatjes]

Yeah, i sometimes buy Indonesian food or Javanese food or Surinamese food.
And let me tell you, that tastes great.
And i already knew they use all kinds of combinations of soy sauce and pepper and other nice herbs. But i never got to the point of asking how it was made. So i am kind of reverse engineering the recipes to my own liking. I am getting there. Combined with my other recipes like for example brown rice with tomato pasta sauce, i have a pretty good kitchen record. And it is healthy, nutritious and for several days in a row. I like cooking, but it takes so much time. And when working, there is not much time left in the evening for fun stuff if i have to cook each day for at least an hour. :|

 

[KMFJD]

i've always hated kapucijners...just gross

 

[William Gaatjes]

i've always hated kapucijners...just gross

Me too. But when cooked and mixed with rice, they taste great. They have a texture similar to meat. Chewing them is great. But the flavor can be changed with the right herbs.

 

[William Gaatjes]

Now, when all the herbs are mixed with each other, the rice dish i made tastes even better. This on contrast with the pasta sauce, where i like it that i can taste every vegetable individually. Pasta sauce always tastes best the first day. When it is really fresh.