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DutchKECAP SAUS (spicy soy sauce)

Kecap saus, a delicious simple Indonesian spicy soy sauce that can be very well served with fish, meat and poultry dishes. Prepared by the Happy Chief Cook.

This delicious Indonesian spicy soy sauce goes very well with fish, meat and poultry.
For the preparation of the sauce preferably use the oil in which you fried the fish, meat or poultry.
For the preparation of the sauce you could also grind the onions, garlic and the chili paste in a pestle and mortar, or puree it in a blender, and fry the mixture in the oil.

Serves: 4.
Preparation time: 20 minutes.
Quantity: approx 10 fl oz. (0.3 liters).


1 onion,
2 cloves garlic,
1.5 tablespoon peanut oil,
2 teaspoons sambal oelek,
8 tablespoons sweet soy sauce,
a half lime,
1 tablespoon soft dark brown sugar,
1 tablespoon cornstarch,
0.2 liters of water.


Peel and finely chop the onion.
The finer the onion is, the better.

Cut the ends of the garlic.
Hit or press with the flat side of a knife on the cloves.
This will make it easier to remove the hard skin of the cloves of garlic.
Chop the garlic very finely.

Squeeze the half lime and keep the juice.


Heat the peanut oil and fry the onion until it starts to change color.

Stir in the garlic and sambal oelek and fry it a bit more.

Add the water, sweet soy sauce, lime juice and soft dark brown sugar.
Bring it to the boil.

Mix the cornstarch with 2 tablespoons of water.

Add the diluted cornstarch, and stir until a smooth and a little visous sauce is created.

Garnish it with onion rings and finely chopped celery leaves.


The sauce can be frozen, but you can bind the sauce with the cornstarch only after it is thawed.


Prepared by the Happy Chief Cook. Posted on May 17, 2011.
Translated by: N. v.d. Walle & P. Willemse.