Krachtige tomatensaus met ansjovis voor vleesgerechten (kalfsvlees) of vis.
This sauce is basically in Indonesian sauce, to be used in nasi goreng, mie goreng etc. It is also know as Ketjap Manis (=sweet). In Chinese and Japanese cuisine they only use the regular (or light) and dark soy sauce.
What is it called?
Ketjap Manis, sweet soy sauce, Indonesian soy sauce, kecap manis (Indonesia), ซีอิ๊ว ดำ / siew dam / siew dohm (Thailand)
Popularly only called "sweet soy sauce".
What is it?
Ketjap manis is a soy sauce (fermented soya beans with wheat, water, salt and yeast) to which palm sugar is added to make it a thick, syrupy, sweet soy sauce. Sometimes some more flavors are added, such as a hint of star anise or ginger.
How to use?
In the Indonesian kitchen by marinades, in dishes or as a dip. Better not use to replace light or dark soy sauce, the result is really different. Keep cool and dark.
From: Robin's website http://www.aziatische-ingredienten.nl
Krachtige tomatensaus met ansjovis voor vleesgerechten (kalfsvlees) of vis.
