Soy sauce Kecap Tim Ikan 2

Ingredients for 1 servings:

• 12 g shrimp paste, terasi udang
• 1 tbsp palm oil, premium quality, alternatively sunflower oil
• 120 g coconut water
• 4 tbsp fish sauce, light, kecap ikan, e.g. from King Lobster
• 4 tbsp kebab manis
• 2 tbsp soy sauce, light
• 4 tbsp oyster sauce, Saus Tiram
• 2 tbsp rice vinegar, black, mild, e.g. from Yongghun Laogu

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

A mildly spicy soy sauce with anchovy and coconut flavor

Ideal for seasoning and marinating meat, shrimp, and fish dishes. Crumble the shrimp paste into a small saucepan, add the palm oil, and roast until fragrant. Deglaze with the coconut water. Mix in all the remaining ingredients and heat to 80 degrees Celsius, but do not boil. Allow to cool and blend until smooth. Transfer to a sterile bottle and store in the refrigerator. Consume within one month. For larger portions, we recommend freezing them in an ice cube tray. Remove the frozen cubes and place them in a bag. Remove in portions as needed. Note: Kecup Tim Ikan is a flavor copy of Saus Tim Ikan, which is made in Singapore. The above recipe is a basic recipe and can be varied by adding additional ingredients. For example, adding 1 teaspoon of wasabi makes an excellent shabu-shabu sauce. In Indonesian, kecup is the general term for a sauce and, in general, a salty soy sauce. Kecup asin is salty soy sauce, and kecup manis is sweet soy sauce. Kecup tomat is what we know in Germany as ketchup. “Tim” is an adjective that follows the noun and means “cooked” in cooking. “Ikan” means “fish.”