food_porn: Medium Sweet Soy Sauce?

El Aleph y El Zahir (

aleph_zahir) wrote in

food_porn,
@ 2008-02-18 15:35:00

Medium Sweet Soy Sauce?
Today I accidentally bought a bottle of "medium sweet soy sauce," thinking it was regular soy sauce. This stuff is sweet (duh) and very viscous. Any idea as to what kinds of recipes I might use it in?

For your reference, it's labeled "manis sedang" and is from Indonesia. The ingredients are palm sugar, water, salt, soybeans, wheat, and sodium benzoate.

Thanks!

(Post a new comment)

	royalewcheeze 2008-02-18 11:50 pm UTC (link)
	it sounds really tasty. you could use it as a glaze for salmon. i like to make a honey-soy salmon and this sounds sort of like that. (Reply to this)(Thread)

	aleph_zahir 2008-02-18 11:53 pm UTC (link)
	Thanks - it would make a good glaze because it's so thick, but I'm looking for ways I can combine it with other ingredients. I wonder, for instance, if it is a common ingredient in Indonesian dishes... (Reply to this)(Parent)

	master_flea 2008-02-18 11:57 pm UTC (link)
	you'd use that in things like cha siu sauce, pad thai, and other sweetandsavoury or mild dishes. (Reply to this)(Thread)

	aleph_zahir 2008-02-18 11:58 pm UTC (link)
	Ahhh, okay. I was just looking at a char siu recipe today and I love pad thai - thanks! (Reply to this)(Parent)

	fabuleuxamelie 2008-02-19 12:02 am UTC (link)
	I presume it is the same kind of thing as Kecap Manis, a sweet indonesian soy sauce which I get. I love it as a sauce for stir fried veggies, or else mixed with other sauces (eg oyster sauce and sesame oil) for asian stir-fries, and my mum was telling me the other day that she has taken to roasting carrots in it with some success... (Reply to this)

	lt_kitty 2008-02-19 12:14 am UTC (link)
	Since it is basically soy sauce with sugar, you could use it as a base for any sauce which contains both ingredients, such as teriyaki and the Japanese simmering sauce for kabocha, or as a glaze for grilled foods. (Reply to this)

	cicak 2008-02-19 12:16 am UTC (link)
	Kecap Manis Sedang is the slightly less sweet version of kecap manis, the corner stone of Indonesian cooking. Its really good in marinades, I used to eat it on boiled rice and well, pretty much with everything when I lived in Indonesia and you can make a killer sambal (chilli sauce) with it. Chillis, kecap manis, shallot, bit of salt. (Reply to this)(Thread)

	aleph_zahir 2008-02-19 12:19 am UTC (link)
	Ooh, thanks! That sounds great. (Reply to this)(Parent)(Thread)

	cicak 2008-02-19 12:28 am UTC (link)
	Indonesian food is amazing! Its so hard to find the right ingredients now I'm back in the UK though. Good luck with it! (Reply to this)(Parent)

	whowantscandy 2008-02-19 12:43 am UTC (link)
	Maybe you can make Filipino chicken adobo using the soy sauce. All it is is soy sauce, vinegar, black pepper, and a bay leaf. (Reply to this)

	naohai 2008-02-19 01:08 am UTC (link)
	I use sweet soy sauce to make chow fun and fried rice dishes. (Reply to this)(Thread)

	aleph_zahir 2008-02-19 01:14 am UTC (link)
	Mmm... do you have a recipe for the chow fun? (Reply to this)(Parent)(Thread)

naohai
2008-02-19 01:24 am UTC (link)

Not really, it's just something I ad lib. One of my favorite ways to make it is with gai lan (Chinese broccoli), beef, and some shitake mushrooms. Stirfry the meat and vegetables first, maybe adding a little bit of regular soy sauce and rice wine, and set aside. Rinse out the wok, burn off any excess water, then heat a generous amount of oil quite hot and fry the noodles with the sweet soy sauce. Be careful about continuously moving the noodles around, the wok needs to be hot to get the right smoky flavor but the sugar content in the sweet soy sauce makes it prone to burning if you let it sit.

Hope that is at least somewhat helpful, if you have any other questions I'll try to answer them.

(Reply to this)(Parent)(Thread)

	aleph_zahir 2008-02-19 01:40 am UTC (link)
	Sounds great! I'll give it a shot. Now the trick is just to find the right noodles... (Reply to this)(Parent)

	infinitehotel 2008-02-19 01:38 am UTC (link)
	It's particularly good for broiling chicken breast. Cook on one side under the broiler for about six minutes, flip, brush with a good slathering of kecap manis, and then broil until done. It's sticky so it stays on the breast the way soy sauce doesn't and the sugar caramelizes well. It makes a good fast teriyaki-style chicken for eating with rice or in sandwiches. (Reply to this)

	gemfyre 2008-02-19 01:48 am UTC (link)
	It's great for dipping sushi in. My b/f also dips various other things in it, like chicken nuggets and spring rolls. (Reply to this)(Thread)

	aleph_zahir 2008-02-19 04:06 am UTC (link)
	Mmm...nuggets... I can totally see that. I haven't been to McDonald's in years, but now I am craving those suckers... (Reply to this)(Parent)

	lizziebg 2008-02-20 11:33 am UTC (link)
	mmm, i imagine i would enjoy it as a dipping sauce for sushi. i always ask for a side of eel sauce (heh) and dip half-n-half when i eat sushi. the eel sauce is really sweet and sticky, yum. i also like the sauce that comes with tempura items. (Reply to this)(Parent)

	kaura_nighthawk 2008-02-19 02:35 am UTC (link)
	Sounds like the base of a teriyaki glaze recipe to me! (Reply to this)(Thread)

	aleph_zahir 2008-02-19 04:07 am UTC (link)
	Teriyaki is so bland, though! Maybe I can do a little tweaking... (Reply to this)(Parent)

	xkagomex 2008-02-19 02:55 am UTC (link)
	i have a recipe for Indonesian fried rice that is sooo yummy. cook some ground turkey and set aside. cook up some white jasmine rice and pan fry it with the sweet soy, a couple eggs, and green onion. so simple, but very good!! (Reply to this)(Thread)

	aleph_zahir 2008-02-19 04:07 am UTC (link)
	That does sound good. Thanks! (Reply to this)(Parent)

	ariamagick 2008-02-19 05:37 am UTC (link)
	where does the turkey go??? and do you chill the rice before frying it? (Reply to this)(Parent)(Thread)

	xkagomex 2008-02-20 01:58 am UTC (link)
	oh you mix the turkey into the fried rice mixture, and no you don't have to chill the rice. (Reply to this)(Parent)

	solmaru 2008-02-19 06:15 am UTC (link)
	OOOOOh that shit is good. Saute some snap peas and bok choy and tofu in that and serve over rice. Sooooooo gooood. (Reply to this)

	short_mort 2008-02-19 09:17 am UTC (link)
	I eat it straight on bread. I also did wasbi peas in it. I have been know to baste mushrooms on BBQ's with it. (Reply to this)

	awielek 2008-02-20 03:12 am UTC (link)
	In Indonesia (at least where I'm from) we used it as a condiment too. I would recommend having it with some rice porridge. Also as a glaze for chicken satay, and serve it with a drizzle of kecap on your peanut sauce. As someone else mentioned, you can use it in place of Japanese soy sauce in your fried rice. (Reply to this)

	holyschist 2008-02-21 11:10 pm UTC (link)
	I suspect it would work in Vietnamese and some Thai recipes, too. (Reply to this)

sooshi
2008-02-24 01:49 am UTC (link)

This unique dish takes its taste from Kecap Manis,the thick rich tasting sweet soy sauce, which is widely used in Indonesia, Malaysia and Singapore.

2 pounds lean boneless pork
1/2 teaspoon salt
1 teaspoon black pepper
1/4 vegetable oil
1 large onion
6 cloves garlic,minced
2 teaspoons fresh ginger,minced
1 teaspoon fresh red chili or sambal oelek* (hot red pepper paste)
1/2 cup Kecap Manis* (Indonesian sweet soy sauce)
1 1/2 cup coconut milk

Cut the pork into 11/2 inch cubes and sprinkle with salt and pepper. Heat the oil in a large skillet or wok until very hot and fry the pork until evenly colored; do not overcrowd the pan or the pork will begin to stew instead of browning. Transfer to a heavy saucepan or baking dish.

Peel and finely chop the onion. Sauté in the remaining oil wutg the garlic and ginger until softened, then add the lombok (chili) or sambal oelek and sauté again briefly. Add to the pork with the remaining ingredients.

Bring to the boil, then simmer gently over low heat for about 1 1/2 hours, until the meat is completely tender and the sauce is a bit reduced. Skim the fat from the surface before serving.

One of my favorite dishes, serve with rice.

(Reply to this)(Thread)

	aleph_zahir 2008-02-24 01:54 am UTC (link)
	Thanks! That sounds really good (and easy). Mmmm.... (Reply to this)(Parent)

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