Kecap asin

Kecap Asin is a type of soy sauce originating from Indonesia. It is one of the main types of kecap, or Indonesian soy sauce, and is characterized by its salty flavor, hence the name 'asin' which means 'salty' in Indonesian.

History

The history of kecap asin in Indonesia can be traced back to the influence of Chinese culinary traditions, particularly the use of soy sauce. The production and consumption of kecap asin in Indonesia grew significantly during the Dutch colonial period, when it was exported to various parts of the world.

Production

Kecap asin is made from a mixture of soybeans, wheat, water, and salt. The soybeans and wheat are first cooked, then mixed with water and salt, and left to ferment. The fermentation process, which can take several months, results in a liquid that is then strained and bottled.

Usage

Kecap asin is used as a condiment in a variety of Indonesian dishes, such as nasi goreng (fried rice), soto (soup), and satay. It is also used as a marinade for meat and fish, and as a flavoring in stir-fries and stews.

Varieties

There are several varieties of kecap asin, including light and dark versions. Light kecap asin is thinner and has a lighter color, while dark kecap asin is thicker and has a deeper color. The flavor of dark kecap asin is also more intense than that of light kecap asin.

See also

• Kecap manis
• Soy sauce
• Indonesian cuisine