Ketjap is an Indonesian word that refers to a type of sweet and savory sauce commonly used in Indonesian and Malaysian cooking. It is also known as kecap or ketchup in other parts of Southeast Asia.
There are a few different varieties of Ketjap, but the most common one is Ketjap Manis, which is a thick, sweet sauce made from palm sugar, soy sauce, garlic, and various spices. It has a unique taste that is both salty and sweet, with a consistency similar to molasses.
Ketjap Manis is often used as a marinade for meats, such as chicken, beef, or pork, and is also a popular dipping sauce for spring rolls and other appetizers. It can be found in most Asian grocery stores, or online.
Another popular variety of Ketjap is Ketjap Asin, which is a thinner and saltier version of Ketjap Manis. It is made from fermented soybeans and is often used as a seasoning for stir-fries and other dishes.
To use Ketjap Manis in cooking, you can simply brush it onto meats before grilling or broiling, or mix it into a marinade. It can also be used to add flavor to stir-fries, soups, and sauces.
Ketjap is a versatile and flavorful ingredient that can add depth and complexity to many dishes. Give it a try in your next meal and discover its unique taste!
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