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In Indonesian, Kecap is a term that simply means a "fermented sauce", but was used specifically to refer to soy sauce. There are two main styles of Indonesian soy sauces, KECAP Manis and Kecap Asin . Both are widely available in Asian markets and it is definitely worth experimenting because they have unique flavors that are designed to complement Indonesian food to perfection. It is, by the way, probably a fermented sauce that inspired the taste and name of ketchup; Early forms of ketchup were made with a number of fermented ingredients than tomatoes. It can be sprinkled to food or add to food when it cooks to bring the desired taste.

KECAP Asin is a salty soy sauce with a relatively slight taste. If the recipe requires this soy sauce and the chef Hjak is difficult to find, Japanese USUKUCHI shoyu or an ordinary light soy sauce can use. Because it's naturally very salty, cooks should goFor salt easily when they include this sauce in a bowl to ensure that they do not overcome their dinners with weakness. Kecap Asin It may also take a while to fully develop its taste in the bowl; The best practice is to add a small amount, let the bowl sit for a moment, taste and adjust the taste as needed.

KECAP Manis is a truly unique form of soy sauce. It is made with the addition of palm sugar, which adds a very sweet taste that makes the sauce taste like molasses. It also looks like a molasses; It is extremely thick and dark. Sometimes other ingredients such as star anise and garlic are added to increase the taste; In a situation where the chef needs this version and can not find none, you can try to give Molasses mixed with a dark soy sauce and a shot.

Indonesian cuisine has a number of fermented ingredients, similar to kitchens from other areas of Asia. They treat well with the fact that these ingredientsthey can maintain for a long time, which makes them ideal in warm and humid climate. Many cultures have also developed a taste for fermented food from kimchi to Kecap Asin , and it is possible to find unique regional meals that show these ingredients. When someone tastes Indonesian food and has difficulty identifying taste, it can be a bullshit; People can ask the chef because chefs are often happy to share ingredients with curious guests.