By Vanja van Leeden - INDO STOK
Kecap Manis
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''For this recipe, I use Tomasu Soy Sauce. This Dutch soy sauce with its complex flavor comes closest to the real thing for me. That might sound strange for a sauce from Asia, but I've never had the opportunity to taste authentic artisanal Japanese or Chinese soy sauce.''
Ingredients
Preparation time: 10 minutes + 30 minutes steeping
- 2 lemongrass stalks, the white part
- 6 lime leaves
- 2 star anise
- 4 cm galangal
- 1 cinnamon stick
- 175 g Javanese sugar
- 2 tbsp. Tomasu soy sauce
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Preparation
Crush the lemongrass in the mortar and tear the lime leaves. Crush the star anise, galangal and cinnamon stick by hitting them a few times with the pestle of the mortar.
Put the Javanese sugar with 3 tablespoons of water and the spices in a saucepan and bring to the boil. Let it boil for 5 minutes and remove from the heat. Let it steep for another 30 minutes and strain the substance.
Mix the soy sauce through the cooled sugar syrup. If it is good, it tastes nice and savoury, but sweet is the dominant note. The proportions may be slightly different with another brand of soy sauce. So use Tomasu's, then you know you are doing well!
Use the homemade kecap manis to marinate, as a condiment or make sambal kecap with it.
Photography - Remko Kraaijeveld