Kecap

Kecap is a type of condiment originating from Indonesia. It is a sweetened, fermented soy sauce that is used in a variety of dishes in Indonesian cuisine. The term "kecap" is derived from the Cantonese word "kējap", which means "sauce".

History

The history of kecap dates back to the 17th century, when it was first introduced to Indonesia by Chinese immigrants. It quickly became a staple in Indonesian cuisine, and has since spread to other parts of the world.

Production

Kecap is made by fermenting soybeans with yeast and mold. The mixture is then aged for several months to develop its unique flavor. The final product is a dark, thick sauce that is sweet and salty.

Varieties

There are several varieties of kecap, including:

• Kecap manis: This is the most common type of kecap. It is sweetened with palm sugar and flavored with various spices.
• Kecap asin: This is a saltier version of kecap. It is similar to traditional soy sauce.
• Kecap inggris: This is a type of kecap that is similar to Worcestershire sauce.

Usage

Kecap is used in a variety of dishes in Indonesian cuisine. It is often used as a marinade for meats, a flavoring for stir-fries, and a dipping sauce for dumplings and other snacks. It is also a key ingredient in many traditional Indonesian dishes, such as nasi goreng and satay.

See also

• Soy sauce
• Indonesian cuisine
• Fermentation (food)

References

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