What to do, how to use kecap manis?
I saw Indonesian sweet soy for the first time the other day. I was going to buy it, but was at a loss for its use. Besides a simple condiment, or perhaps seasoning rice, is there any dish that really uses this? Tnx.
I first experienced it as a sauce for roasted chicken on the Gabrielle catamaran from St. Maarten to Saba, loved it. I brought back 6 bottles in my dive bag, 2 broke. Good stuff, don't err as I did.
When I was growing up my friend's mom always made a braised pork dish called babi ketjap (or kecap) for large parties and served it with steamed rice and vinegary cucumbers. Yum.
Also important for making peanut sauce taste "right" to folks accustomed to Dutch Indonesian cooking.
Indonesian Fried Rice- Scramble and egg and fry it in the wok - set aside - add meat if desired, scallions, rice, peas (i love these in fried rice) - add rice and fry over high heat -
add a mixture of kecap manis, sambal olek, oyster sauce and a little sesame ( I think - I'm writing this from memory) - add to the rice mixture, combine well - add the egg back - it's addictive!
Once I bought a bottle I found I use it a lot. I put some in most stir fry sauces, particularly ones that have some heat.
As waver's post, upthread, it's invaluable in Indonesian dishes. But it often finds it's way into other east asian dishes, where I'm wanting just a little sweetnessin amongst the other flavours.
Google will find you many recipe ideas.