Comments on: Twice-Seasoned Soy Strips

By: Anni

Anni — Fri, 04 Apr 2008 06:17:07 +0000

Hi Candice, I checked in the Wikipedia and found out it’s the same thing! I always thought that textured vegetable protein wasn’t necessarily made of soy, but turns out it is – good to know. Thanks for asking, and happy cooking!

By: candice

candice — Thu, 03 Apr 2008 20:46:10 +0000

i’m wondering it TSP is similar to our TVP (texturized vegetable protein)in the US…

this recipe looks wonderful…

i’m feeling very hungry! :)

By: Heikki

Heikki — Sun, 02 Dec 2007 11:50:12 +0000

I don’t think there are any pre-flavoured soy protein products on sale here, so we have to always season them. But like you said, it can be a good thing too!

I used to live in Malaysia for half a year. I think that has influenced my cooking habits a lot. Although I rarely cooked myself when I was in Penang, but afterwards, when I missed all the great food I was eating there, I started to incorporate some of the ingredients and techniques into my cooking. So maybe that explains some of the similarities! =)

By: dreamy

dreamy — Sun, 02 Dec 2007 01:11:58 +0000

Where I stay, the mock soy “meats” we buy are already flavoured, but I think it’s better if it came unflavoured so we won’t have to ingest all that msg.
Your stir fry dish reminds me of my own dinner, we do stir frys very often here :)