(pronounced KEH-chup MAH-nis) is a sweet Indonesian soy sauce. Ours is imported from Indonesia via Holland.
This dark, syrupy-thick Indonesian sauce may be substituted for soy sauce in any recipe that also calls for a sweetener like sugar or honey (leave out the sweetener, or adjust the amount to taste), or any dish that you feel could benefit from a warm, slightly sweet undertone. We think it pairs wonderfully with
Shoyu (soy sauce)
, and this marinade recipe
is no exception. The ketjap is usually sweetened with palm sugar.
Try mixing equal parts ketjap and melted butter as a marinade for fish (broiled or grilled).
For meat, brush with ketjap, and then baste a few times during cooking.
For a simple but flavorful stir fry, sauté the veggies and meat or chicken (if using) in olive oil, and then add some chopped garlic, ginger and a few spoonfuls of ketjap as you stir fry - you probably won't need to add additional salt or sweetener.