Indonesian Culinary - Sweet Soy Sauce - Kecap Manis Ingredients

Sweet Soy Sauce - Kecap Manis

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written at Mon, 1 March 2010

Soy sauce, or soya sauce, is produced by fermenting soybeans with the molds Aspergillus oryzae and Aspergillus soyae along with roasted grain, water and salt. Soy sauce was invented in China, where it has been used as a condiment for close to 2,500 years. In its various forms, it is widely used in East and Southeast Asian Cuisines and increasingly appears in Western Cuisine and prepared foods.
In Indonesia, soy sauce is known as kecap (also ketjap or kicap), which is a catch-all term for fermented sauces. According to one theory, the English word "ketchup" is derived from this word.
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.
Source : http://en.wikipedia.org

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Worcestershire sauce - Saus Inggris
Yam - Ubi
Scallion / Spring Onion - Daun Bawang
White Chinese Cabbage / Bok Choy - Sawi Putih
Water Spinach - Kangkung
Mushroom, oyster - Jamur Tiram
Chinese Mustard Green / Cai Sim - Sawi Hijau / Cai Sim
Lime Paste - Kapur Sirih
Yam Bean / Jicama - Bengkuang
Zuchini - Timun Jepang

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