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Ketjap Manis is essential in my Indonesian cooking. The sweet-salty flavor is deep and rich. In a large skillet of chopped vegetables, rice, and pork (or chicken, or vegetarian), I bring it all to temperature while tossing and stirring, then at the end pour in a couple tablespoons of ketjap manis, a tablespoon of regular soy (I prefer low sodium), plus a generous teaspoon of sambal. This is my version of Nasi Goreng, and it always works. Delicious! Serve with Kroepoek for a traditional Indonesian meal -- and of course, an ample amount of good cold beer.
Rating:  [5 of 5 Stars!] |
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