Indonesian Recipes | Sylvie's CombuisIndo

Malaysian: Kecap
Thai: Si yu dam

Kecap – (Soya Sauce)
There are a few varieties of soya sauce The two listed below are the ones used most frequently in Indonesian cooking

Indonesian soy sauce
Kecap manis Indonesian thick and sweet soy sauce is nearly as thick as molasses.

In Indonesia, soy sauce is known as kecap (or ketjap) (a catchall term for fermented sauces) from which according to one theory the English word “ketchup” is derived. Two main varieties exist:

Kecap asin
Salty soy sauce, which is very similar to Chinese light soy sauce, but usually somewhat thicker and has a stronger flavor; it can be replaced by light Chinese soy sauce in recipes.
Kecap manis
Sweet soy sauce, which has a thick, almost syrupy consistency and a pronounced sweet, treacle-like flavor due to generous addition of palm sugar. It is a unique variety; in a pinch, it may be replaced by molasses with a little vegetable stock stirred in.

Kecap inggris (“English fermented sauce”), or saus inggris (“English sauce”) is the Indonesian name for Worcestershire sauce. Kecap Ikan is Indonesian fish sauce.

Like

Unlike

This entry was posted on Friday, February 13th, 2009 at 9:18 am and is filed under Asian Ingredients, Ingredients Index. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.