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Kecap saus

This delicious Indonesian soy sauce can be served with fish dishes, meat dishes and poultry dishes. preferably, use for the preparation of the sauce the oil in which the fish, meat or poultry is baked. Incidentally, you can for the preparation of the sauce also onions, garlic and sambal first pulverize in a mortar or puree in a food processor, and then fry in oil.
Course: Saus

Materials

  • 2 shallots
  • 1 slice jahe
  • 2 cloves garlic
  • 0.5 cube bouillon
  • 200 ml water
  • 100 ml kecap manis
  • 1 ts ketumbar / coriander
  • 0.5 ts jinten / cumin
  • 1 ts maizena
  • 1 tbsp sambal

Instructions

  • Slice the shallots, garlic and jahe finely and fry it in oil.
  • Add the jinten and ketumbar and stir.
  • Deglaze with a little water.
  • Add cube bouillon, sambal and kejap manis.
  • Bring to the boil and bind with a little cornstarch.