Salty ketchup in the house style

Ingredients for 1 servings:

• 120 g salty soy sauce (Kecap Asin)
• 30 g sweet soy sauce (Kecap Manis)
• 50 g oyster sauce (Kecap Tiram)
• 20 g fish sauce (Kecap Ikan)
• 60 g orange juice
• 4 tbsp lemon juice
• 60 g tamarind syrup
• 4 tbsp Sambal (Sambal Banjar), see my recipes
• 8 g chicken broth, granulated
• Honey, to taste
• Salt, to taste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

You will need a screw-top bottle with a capacity of approximately 350 ml. Mix all ingredients together, bring to a boil briefly, season to taste, and pour into a 350 ml bottle. The kecap will keep in the refrigerator for 2-3 weeks. Note: Restaurants rarely use commercially available soy sauces such as Kecap Asin, Kecap Manis, Kecap Ikan, Kecap Udang, etc. directly. Instead, they make their own kecap from these and a variety of ingredients, making it much easier to handle many ingredients in the kitchen. The Kecap Rumah Asin presented here is a substitute for salt and gives every dish a special kick. Kecap can be used sparingly in place of salt in all kinds of dishes.