A lot of travellers who attend my cooking class said that they can’t get dark soya sauce. I think not even in Japan!

I wrote this way back before I started my cooking school.

Now I have developed another recipe which is much darker, flavourful, and with pork lard; it’s more like street food than homecooked (This is my Mom’s recipe and she’s still making it occasionally for us)

I assume the dark soy sauce you’re using is the Malaysian thick soy sauce, a.k.a. cooking caramel, right? Outside of Malaysia this particular sauce is not well-known. If you write “dark soy sauce”, many of us might erroneously use the well-known Chinese dark soy sauce which will result in a quite salty dish. Hence, I suggest to add the words “(Malaysian cooking caramel)” to your recipe just behind the words “dark soy sauce” to avoid misunderstandings.