Anyone know where to find a small bottle of cooking sherry in CM?

A good substitute is chinese rice wine which is available at supermarkets, grocery stores, and Makro. I know that in the U.S. cooking sherry was often mentioned as a substitute for rice wine in asian dishes.

I use this rice wine from liquor dept at Makro >

While on the subject of cooking, does anyone know what to ask for, for "Sweet Soy sauce" or "kecap manis'. It's used in Malaysian/Indonesian cooking, but I can't locate it, tho I'm told it's in the supermarkets.

I sure wish TOPS would reverse their policy of enormous Thai type on the prices, and minuscule English underneath, especially when things are near the floor.

"Sweet Soy sauce" might be available at Rim Ping near Robinson. They seem to have a very large selection of sauces.

Sweet Soy Sauce is a very common ingredient in Thai cooking. It is thicker than normal soy, and has a slight molasses flavour. I believe it is very similar to the Indonesian one...

I looked it up online and it is called, See Ew Waan ซีอิ๋วหวาน

It should be available at every single shop in CM!

There's also a brand called Big Chef. It's made in Thailand but is found at or near the Japanese/Korean food section at Makro Hang Dong. It's cheaper and for cooking it's fine.

There used to be Thai sherry available and very reasonably priced. Only saw large bottles but it was cheap.

It came in a brown bottle. Haven't looked around for it lately though.

Why cook with a wine you wouldn't drink by the glass?

Buy a bottle of 'Sandeman' dry sherry at Tops or Rimping, and do some good cooking.

Why cook with a wine you wouldn't drink by the glass?

Buy a bottle of 'Sandeman' dry sherry at Tops or Rimping, and do some good cooking.

Boil up some fine wine and tell us how it tastes.

Why cook with a wine you wouldn't drink by the glass?

Buy a bottle of 'Sandeman' dry sherry at Tops or Rimping, and do some good cooking.

Boil up some fine wine and tell us how it tastes.

There's no doubt boiling wine affects its taste, but it certainly won't make bad wine taste better, or less salty.

But it's up to you. I prefer to start with good tasting ingredients.

I doubt you'll find 'cooking wine' used in 'good' restaurants. Usually 'cooking wines' have a lot of salt added to them, so that they aren't required to pay the same taxes as regular wines, and can be sold in places other than wine shops.

If you doubt this, try buying a bottle of cooking wine between 2pm-5pm in Thailand... It's not held to the same regulations as drinking wine... for a reason.

Cooking wine traditionally had salt added so the cooks wouldn't wouldn't drink it (think that stopped us??).

Reducing wine to thicken it and concentrate the flavor and/or cooking off the alcohol (which would taste bitter in a sauce) is a common practice by Chefs as is using palatable wine for cooking or in fine dining using the same wine in the dish that is going to be drunk with it.

One is not suppose to drink cooking wine (nor cook with it in my opinion) or cooked wine.

I believe Sweet Soy Sauce it's some times called Black Sauce or See Ew Dam Waan here.

There is a Thai produced Sherry that was OK,used it to make

Trifles ,think the price was about 125 THB bottle,not bought

any for a while so suspect price will have gone up by now,

if i remember correctly bought it at RimPing,

regards Worgeordie