Page 29 - EBOOK_81 Homestyle Recipes With The True Taste Of Indonesia

Soy Sauce (Kecap Asin) A very familiar product in the West, regular soy sauce has become a staple in most
American supermarkets. Used frequently in Indonesian cooking, regular soy sauce is an essential part of an
Asian pantry. Most soy sauce varieties across Asia have the same consistency and salty flavor so there is no
issue in substituting one brand for another. Asian grocery stores in the West carry a large variety of soy
sauce brands while Western markets tend to feature Japanese brands such as Kikkoman. My personal
favorite line of soy sauces is from the Lee Kum Kee brand, they have a large variety that includes low
sodium options and different experimental textures for home cooks who are already familiar with Indonesian
cuisine.
Sweet Soy Sauce (Kecap Manis) Sweet soy sauce is another ingredient that is constantly found in
Indonesian cooking. Less salty than regular soy sauce, sweet soy sauce is thick and black with a rich
sweetness. Used in both cooking and as the main ingredient in many sauces, several varieties of sweet soy
sauce can be found in Asian markets. Good-quality Indonesian sweet soy sauce includes brands like Cap Sate
and Kecap Bango. However, the Indonesian brands can often be difficult to find so, when necessary,
substitute with the easily found Lee Kum Kee brand of sweet soy sauce.

Tempeh In recent years, Tempeh, produced from nutrient and fiber rich soybeans, has gained popularity in the
West as a protein super food. Indigenous to Indonesia, a natural culturing and fermentation process condenses
soybeans into a cake-like form making Tempeh. This unusual ingredient can be easily found in the produce section
of most western markets as well as Asian stores. It can keep in the refrigerator for a week or so; if frozen it can be
kept for six months.