Mild, dark, malty-spicy soy sauce 'Kecap Tim Ikan'

Ingredients for 1 servings:

• 3 tbsp light fish sauce (Kecap Ikan “King Lobster”)
• 4 tbsp soy sauce, sweet (Kecap Manis)
• 2 tbsp oyster sauce (saus tiram)
• 1 tbsp rice vinegar, black, mild (Yongghun Laogu)
• 2 tbsp fish stock
• 60 g water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 minute; Total time approx. 11 minutes

an almost universal soy sauce with a delicate anchovy flavor

Mix all ingredients together, heat for 1 minute at 80°C, but do not boil. Let the sauce cool, store in the refrigerator, and consume within a week. For larger portions, we recommend freezing it in an ice cube tray. Remove the frozen cubes and place them in a bag. Serve the sauce in portions as needed. Note: “Kecap Tim Ikan” is a flavor copy of “Saus Tim Ikan,” which is made in Singapore and is difficult to obtain. The above recipe is a basic one and can be varied by adding additional ingredients. For example, adding 1 teaspoon of wasabe makes an excellent shabu-shabu sauce, or using orange juice instead of water. Kecap is the general term for a sauce in Indonesian, and popularly known as a shortened name for salty soy sauce. Kecap Asin is salty soy sauce, and Kecap Manis is sweet soy sauce. “Tim” is an adjective that follows the noun and means “cooked” in culinary terms. Ikan is a term for fish.