Thursday, March 11, 2010
Sambal Kecap, Spicy Sweet Soy Dipping Sauce
This Malaysian/Indonesian dipping sauce might not be as well known as sambal belacan but it is equally delicious and I would say more versatile. Often served alongside deep fried and grilled dishes, this addictive sauce will sure to get a few converts once it has been tasted.
P.S This is often served with satay instead of the popular peanut satay sauce in many parts of Indonesia.
6 bird chilies, chopped (remove seeds for a milder version)
2 garlic cloves, chopped
1 shallot, sliced
1/3 cup of kecap manis (sweet soy)
3 tbs of light soy
1 tbs of sugar
1 small piece of belacan (shrimp paste), toasted - optional
rind of one lime
juice of one lime
Place everything in a bowl and mix well.
Taste for seasonings, it should taste sweet, sour, salty and spicy. Add more of any of the ingredients to get the balance that suit your taste.
Add a few whole chilies as garnish and serve as a dipping sauce for fried or grilled meat/seafood.