How to Make Indonesian kecap asin sauce

• In a saucepan, heat the soy sauce over medium heat.
• Add the palm sugar and stir until it dissolves completely.
• Add the minced garlic and sliced chili to the saucepan. Cook for a few minutes until the garlic becomes fragrant.
• Reduce the heat to low and simmer the sauce for about 5 minutes, allowing the flavors to meld together.
• Remove the saucepan from the heat and let the sauce cool for a few minutes.
• Stir in the lime juice to add a tangy flavor to the sauce.
• Once the sauce has cooled down, transfer it to a bottle or jar for storage.

What the sauce is served with: Indonesian kecap asin sauce is commonly served with grilled or fried meats, vegetables, and rice dishes.

A brief conclusion about the sauce: Indonesian kecap asin sauce is a versatile brown sauce with a rich umami flavor. It combines the savory taste of soy sauce with the sweetness of palm sugar and the kick of garlic and chili. This sauce adds depth and complexity to various dishes, making it a staple condiment in Indonesian cuisine.

Facts about the sauce:

1. Kecap asin is the Indonesian term for soy sauce.
2. This sauce is a popular ingredient in many Indonesian dishes, such as Nasi Goreng (fried rice) and Satay (grilled skewered meat).
3. It is made by fermenting soybeans, roasted grains, water, and salt, resulting in a salty and slightly sweet flavor.
4. Indonesian kecap asin sauce is different from Chinese soy sauce, as it typically has a thicker consistency and a stronger taste.