Soy sauce

One of the oldest condiments in the world, China’s wonder ingredient made from fermented soya beans and roasted wheat has been used in Indonesia for centuries. A splash of the dark liquid adds salt and umami and depth. See kecap manis too for Indonesia’s signature sweet soy sauce. Here we are concerning ourselves with the salty variety and it is best to choose quite a dark soy sauce with a robust flavour for Indonesian cooking.