Balinese Dark Soy Sauce

Name: Balinese Dark Soy Sauce
Yield: Makes 150 ml
Ingredients: 1 teaspoon distilled white vinegar; 3 tablespoons vegetable oil; 1 teaspoon finely chopped lemon grass; ½ garlic clove, peeled; 4 tablespoons kecap manis (Indonesian soy sauce); 1 hot red chilli, finely chopped; 2 spring onions, finely chopped; 4 tablespoons kecap manis (Indonesian soy sauce)

Preparation info

Makes
150 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

A fiery-hot, salty sauce that will enliven the palate, with shades of liquorice from the kecap manis. Serve with satays or use as a dressing for seafood salad.

Ingredients

½ garlic clove, peeled
3 tablespoons vegetable oil
1 teaspoon fine

Sauce
Garnish
Vegan

Method

Pound the garlic in a mortar to a paste.
Heat the oil in a small frying pan, add the pounded garlic, stir-fry for 1–2 seconds, then transfer to a small bowl.
Add the remaining ingredients to the bowl and leave to stand for 15 minutes to let the flavours infuse.