What's this kecap manis?

[ant]

Never heard of this one, what is it?

Always interested in new ingredients...

[mªdcªt]

x-no-archive: yes On Sat, 3 Nov 2007 21:27:29 +1100, "ant"

Post by ant
Never heard of this one, what is it?
Always interested in new ingredients...

A heavy, sweet soy sauce used in Indonesian and Malay cooking.

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[ant]

Post by mªdcªt
x-no-archive: yes On Sat, 3 Nov 2007 21:27:29 +1100, "ant"

Post by ant
Never heard of this one, what is it?
Always interested in new ingredients...

A heavy, sweet soy sauce used in Indonesian and Malay cooking.

spiffo. What's in it? Just wheat and stuff like soy, or something fancy?
(allergies).

in the asian shop, is it in the soy sauce bit?

[FarmI]

Post by ant
spiffo. What's in it? Just wheat and stuff like soy, or something fancy?

It's common name is "Sweet soy sauce".

Post by ant
in the asian shop, is it in the soy sauce bit?

In Woolworths or Coles in Queanbeyan, you'll find it near the Say sauce.
The most common brand round QueenB seems to be one called HAC - look for a
red and yellow Oval label (it's made in Indonesia).

You can make a quick easy salad (whihc most men seem to like) using baby Bok
Choy (sliced), a pack of Changs Fried noodles, some nuts/sesame
seeds/pepitas (or something like that) and then pour on the Kecap Manis as
the salad dressing then give it a stir.

[ant]

This stuff sounds good. I'll round some up. Coles Qbn has a surprisingly
good asian section/s, I bet they've got heaps.

[Moses Lim]

Post by mªdcªt
x-no-archive: yes On Sat, 3 Nov 2007 21:27:29 +1100, "ant"

Post by ant
Never heard of this one, what is it?
Always interested in new ingredients...

A heavy, sweet soy sauce used in Indonesian and Malay cooking.

I think the origins of kecap manis are probably Chinese although the Malays
and Indonesian use it a lot as a dipping sauce.

I am not sure what the manufacturing process is but the final product (the
Chinese version anyway) is very treacly.

Also, I have always been told that normal soya sauce (as wqe know it - a la
Kikkoman, etc) is refered to as LIGHT soya sauce, whilst this treacly stuff
is known as BLACK soya sauce :) Go figure :)

An easy test to determine which soya sauce one is buying is to just
tip/slosh the contents of teh bottle a bit. If it sloshes around freely or
relatively freely, it is light soya sauce. The black soya sauce hardly
moves at all :)

The most common brand I see around the shops comes in a tall bottle with a
square x-section and a red label with an elephant. The label says "Cheong
Chan" and "Thick Caramel Sauce". Ingredients are "Caramel and Soya Sauce".
It is made in Malaysia.

One tablespoon will darken about 3 liters of water significantly. The salt
content is fairly low with the caramel taste in fore.

[Craig Welch]

Post by ant
Never heard of this one, what is it?
Always interested in new ingredients...

I use a different brand to Moses:

Keyman Manes
"Indonesian Sweet Soy Sauce"
from Conifer.

Conifer is a Dutch company with a good product range of foods such
as this. For example, we also keep at home their Sambar Release (Hot
Chillier Paste).

Here's a typical use of both (from this morning's breakfast, whilst
M and I were camping):

Fry up a few shit take in oil, with garlic, ginger, anchovy and
Sambar Release. Just a few minutes.

Throw in a chopped shallot and some sliced leek.

A few spoonsful of Keyman Manes, turn up the heat a bit. Turn the
heat down just before it starts to burn.

Fry an egg and eat the lot on toast.

http://tinyurl.com/yomrjc
http://tinyurl.com/yvhvts

[Craig Welch]

My spellchecker went mad:

I use a different brand to Moses:

Ketjap Manis
"Indonesian Sweet Soy Sauce"
from Conimex.

Conimex is a Dutch company with a good product range of foods such
as this. For example, we also keep at home their Sambal Oelek (Hot
Chilli Paste).

Here's a typical use of both (from this morning's breakfast, whilst
M and I were camping):

Fry up a few shittake in oil, with garlic, ginger, anchovy and
Sambal Oelek. Just a few minutes.

Throw in a chopped shallot and some sliced leek.

A few spoonsful of Ketjap Manis, turn up the heat a bit. Turn the
heat down just before it starts to burn.

Fry an egg and eat the lot on toast.

http://tinyurl.com/yomrjc
http://tinyurl.com/yvhvts

[Jeßus]

I prefer the original version.

[Dyna Soar]

Post by Jeßus
I prefer the original version.

Yeah, especially as we now know why Craig is so full of shit.

[Jeßus]

Post by Dyna Soar

Post by Jeßus
I prefer the original version.

Yeah, especially as we now know why Craig is so full of shit.

Heh, no comment :)

[Dyna Soar]

Post by Jeßus

Post by Dyna Soar

Post by Jeßus
I prefer the original version.

Yeah, especially as we now know why Craig is so full of shit.

Heh, no comment :)

Yeah, I expected a response from Craig, perhaps he's feeling too ashamed of
his post, after all, he's always Mr. Perfect.

[Craig Welch]

Post by Dyna Soar

Post by Jeßus

Post by Dyna Soar

Post by Jeßus
I prefer the original version.

Yeah, especially as we now know why Craig is so full of shit.

Heh, no comment :)

Yeah, I expected a response from Craig, perhaps he's feeling too ashamed of
his post, after all, he's always Mr. Perfect.

What can I say? Nordic Aliens hijacked my spellchecker. I've
re-formatted my hard disk, and only now can gain access to this
site.

[ant]

Post by Jeßus
I prefer the original version.

That's bloody funny! Conifer, Keyman Manes. That spellchecker is possessed
by devils.

[Jeßus]

Post by ant

Post by Jeßus
I prefer the original version.

That's bloody funny! Conifer, Keyman Manes. That spellchecker is possessed
by devils.

Not to mention 'shit take'... perhaps it's a variation on 'piss take'?

[Moses Lim]

Post by Jeßus
I prefer the original version.

Yeah, I confess I preferred the original version where I had to twist my
brain around trying to fit Keyman Manes into somewhere. I than decided that
was how the Dutch called "kecap manis" and left it at that:)

[Moses Lim]

Post by Craig Welch
Ketjap Manis
"Indonesian Sweet Soy Sauce"
from Conimex.
Conimex is a Dutch company with a good product range of foods such
as this. For example, we also keep at home their Sambal Oelek (Hot
Chilli Paste).
Here's a typical use of both (from this morning's breakfast, whilst
Fry up a few shittake in oil, with garlic, ginger, anchovy and
Sambal Oelek. Just a few minutes.
Throw in a chopped shallot and some sliced leek.
A few spoonsful of Ketjap Manis, turn up the heat a bit. Turn the
heat down just before it starts to burn.
Fry an egg and eat the lot on toast.
http://tinyurl.com/yomrjc
http://tinyurl.com/yvhvts

Mmmmm, sounds good there, mate although I dunno about "a few spoonfuls" of
the stuff. :) It'll look quite black and sweet though :)

[ant]

Got some! Got the ABC stuff as Coles were flogging it off cheap. Saw the
Conifer er Conimex stuff too. Can't believe I've never noticed this before.
Tastes pretty good. Will try some in a stir fry.

[Craig Welch]

Post by ant
Got some! Got the ABC stuff as Coles were flogging it off cheap. Saw the
Conifer er Conimex stuff too. Can't believe I've never noticed this before.
Tastes pretty good. Will try some in a stir fry.

Look forward to your report ...

[Liz]

Post by ant
Got some! Got the ABC stuff as Coles were flogging it off cheap. Saw the
Conifer er Conimex stuff too. Can't believe I've never noticed this
before. Tastes pretty good. Will try some in a stir fry.
--
ant
I'm borrowing that of the latest
scammer/spammer

My hubby reckons ABC is the best brand. Don't know which others he's tried
though.

Liz

[Moses Lim]

Post by ant
Got some! Got the ABC stuff as Coles were flogging it off cheap. Saw the
Conifer er Conimex stuff too. Can't believe I've never noticed this
before. Tastes pretty good. Will try some in a stir fry.

On yer, ant :)

Never used the ABC brand meself but it'll be pretty much similar I suspect -
main diff is probably in the amount of sugar/caramel used. BTW
"kecap"=sauce and "manis"=sweet.

Bon appetit! Just watch out how much you put in - it can be potent stuff and
things can look really really black and you'll need a torchlight :)

[ant]

Post by Moses Lim
Bon appetit! Just watch out how much you put in - it can be potent
stuff and things can look really really black and you'll need a
torchlight :)

I'll be careful, it looks quite concentrated. A dab of it tasted pretty
good. I am already having ideas about how to cook with it.

[Amarantha]

Post by ant

Post by Moses Lim
Bon appetit! Just watch out how much you put in - it can be potent
stuff and things can look really really black and you'll need a
torchlight :)

I'll be careful, it looks quite concentrated. A dab of it tasted pretty
good. I am already having ideas about how to cook with it.

It's essential for char kway teow :)

K

[mªdcªt]

x-no-archive: yes On Tue, 6 Nov 2007 11:14:10 +1100, "ant"

Post by ant
Got some! Got the ABC stuff as Coles were flogging it off cheap.

It's something like $1.89 at my local Coles, so I got some as well.
You people are a bad influence.

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[Moses Lim]

Post by mªdcªt
x-no-archive: yes On Tue, 6 Nov 2007 11:14:10 +1100, "ant"

Post by ant
Got some! Got the ABC stuff as Coles were flogging it off cheap.

It's something like $1.89 at my local Coles, so I got some as well.
You people are a bad influence.

We may be a bad influence but we are non-fattening :) Eeerrr... at least I
don't think kecap manis is - unless of cos one guzzles whole bottles of it,
morning, noon and nite :)

[Phred]

Post by Moses Lim

Post by mªdcªt
x-no-archive: yes On Tue, 6 Nov 2007 11:14:10 +1100, "ant"

Post by ant
Got some! Got the ABC stuff as Coles were flogging it off cheap.

It's something like $1.89 at my local Coles, so I got some as well.
You people are a bad influence.

We may be a bad influence but we are non-fattening :) Eeerrr... at least I
don't think kecap manis is - unless of cos one guzzles whole bottles of it,
morning, noon and nite :)

Hmm... Have you read the label? I had a squiz on Saturday when I
decided to sample it and bought a small bottle of the ABC stuff on
special at Coles. The bloody stuff is 81% sugars! (Actually, 81.0 g
per 100 ml which is not exactly 81%, but close enough for cooks. 8-)

No wonder people are saying it's yummy! (I'm reminded of the old
saying "With rum and cream on it I could eat dog shit!")

That said, I'm now wondering what would be the best way to sample it!
(Err... to sample the Kecap Manis -- just to clarify that. :-)

Cheers, Phred.

[Craig Welch]

Post by Phred
Hmm... Have you read the label? I had a squiz on Saturday when I
decided to sample it and bought a small bottle of the ABC stuff on
special at Coles. The bloody stuff is 81% sugars! (Actually, 81.0 g
per 100 ml which is not exactly 81%, but close enough for cooks. 8-)

My Conimex brand is 56gm per 100ml.

[Moses Lim]

Post by Phred

Post by Moses Lim

Post by mªdcªt
x-no-archive: yes On Tue, 6 Nov 2007 11:14:10 +1100, "ant"

Post by ant
Got some! Got the ABC stuff as Coles were flogging it off cheap.

It's something like $1.89 at my local Coles, so I got some as well.
You people are a bad influence.

We may be a bad influence but we are non-fattening :) Eeerrr... at least I
don't think kecap manis is - unless of cos one guzzles whole bottles of
it, morning, noon and nite :)

Hmm... Have you read the label? I had a squiz on Saturday when I
decided to sample it and bought a small bottle of the ABC stuff on
special at Coles. The bloody stuff is 81% sugars! (Actually, 81.0 g
per 100 ml which is not exactly 81%, but close enough for cooks. 8-)

Not sure what %age mine is. Just says "Caramel sugar, soya sauce".

Anyway, I use only a tablespoon full (maybe 1.5 tbsp) for 500grams of
noodles - any more and it gets too black for my liking.

I also use it in fried rice but I would probably only use 1 teaspoon full
(maybe less) for, say, 3 or 4 plates of rice. Just for the colour really.
Adding a bit of water/stock (maybe 2 to 3 tbsps) helps the sauce to spread
further and moistens the fried rice slightly as well.

Post by Phred
No wonder people are saying it's yummy! (I'm reminded of the old
saying "With rum and cream on it I could eat dog shit!")
That said, I'm now wondering what would be the best way to sample it!
(Err... to sample the Kecap Manis -- just to clarify that. :-)

You had me worried there for a while, mate :)

As far as trying it out is concerned (kecap manis that is), maybe a fried
rice dish? That is usually the easiest to do as the ingredients are readily
available? :) Could talk about fried rice recipes but that is a whole new
thread!! I am sure everyone will have a different approach to fried rice.

["Michael" @hotmail.com>]

Sticky Black Chicken


Marinade:
2 lemon grass stalks(peeled/chopped)
2 chillis
2 tbsp kecap manis
1 tbsp honey
splash dry sherry/mirin
1 whole chicken/boned
least 2 hours/fridge/covered


skin side down/vege oil/med-high/lid on
10min/turn 2x, i.e. 5 min 1 side, then turn

100ml orange juice
75ml chinese wine/dry sherry
50ml/splash chicken stock
and leftover marinade
3 star anise
1/2 tsp ginger

turn and cook 15min gently

add a few cashews/add stock if too thick

spring onion to garnish
"Phred" <***@yahoo.com> wrote in message news:***@mid.individual.net...> That said, I'm now wondering what
would be the best way to sample it!

Post by Phred
(Err... to sample the Kecap Manis -- just to clarify that. :-)
Cheers, Phred.

[Phred]

Thanks for this recipe, Michael. What would you serve it with?
(My inclination would be steamed rice and/or stir-fried vegies.)

Post by "Michael" @hotmail.com>
Sticky Black Chicken
2 lemon grass stalks(peeled/chopped)
2 chillis
2 tbsp kecap manis
1 tbsp honey
splash dry sherry/mirin
1 whole chicken/boned
least 2 hours/fridge/covered
skin side down/vege oil/med-high/lid on
10min/turn 2x, i.e. 5 min 1 side, then turn
100ml orange juice
75ml chinese wine/dry sherry
50ml/splash chicken stock
and leftover marinade
3 star anise
1/2 tsp ginger
turn and cook 15min gently
add a few cashews/add stock if too thick
spring onion to garnish

Cheers, Phred.

[ant]

Post by Phred
Thanks for this recipe, Michael. What would you serve it with?
(My inclination would be steamed rice and/or stir-fried vegies.)

It's a good recipe, makes me drool a bit reading it (always a good sign).
Gives some good ideas about where kecap manis fits in the taste spectrum,
too.

Big bowls of steaming white rice, definitely.

[Moses Lim]

Post by ant

Post by Phred
Thanks for this recipe, Michael. What would you serve it with?
(My inclination would be steamed rice and/or stir-fried vegies.)

It's a good recipe, makes me drool a bit reading it (always a good sign).
Gives some good ideas about where kecap manis fits in the taste spectrum,
too.
Big bowls of steaming white rice, definitely.

And stir fried veges which are just this side of crispy and crunchy... mmmmm

["Michael" @hotmail.com>]

More sticky chicken with fresh chillis. :)

No, you're all on the money, rice and stir fried veges are nice, or simply
steamed bok/pak choi with a little drizzle of oyster sauce.

Post by Phred
Thanks for this recipe, Michael. What would you serve it with?
(My inclination would be steamed rice and/or stir-fried vegies.)

Post by "Michael" @hotmail.com>
Sticky Black Chicken
2 lemon grass stalks(peeled/chopped)
2 chillis
2 tbsp kecap manis
1 tbsp honey
splash dry sherry/mirin
1 whole chicken/boned
least 2 hours/fridge/covered
skin side down/vege oil/med-high/lid on
10min/turn 2x, i.e. 5 min 1 side, then turn
100ml orange juice
75ml chinese wine/dry sherry
50ml/splash chicken stock
and leftover marinade
3 star anise
1/2 tsp ginger
turn and cook 15min gently
add a few cashews/add stock if too thick
spring onion to garnish

Cheers, Phred.
--

[Chookie]

Post by "Michael" @hotmail.com>
Sticky Black Chicken

Sounds yummy -- what vegies would you do with this?

[Sqwertz]

Post by Phred
Hmm... Have you read the label? I had a squiz on Saturday when I
decided to sample it and bought a small bottle of the ABC stuff on
special at Coles. The bloody stuff is 81% sugars! (Actually, 81.0 g
per 100 ml which is not exactly 81%, but close enough for cooks. 8-)

ABC makes three different KM's, all with different sweetnesses.
the 81g must be their really sweet version. I always buy the
least sweet one.

AT least it's made with real sugar, and not HFCS.

-sw