Sambal Kecap

May 17, 2020

Sambal Kecap - kvalifood.com

Sambal kecap is a no-cook Indonesian dipping sauce made by combining kecap manis (sweet soy sauce) with sliced chilies, shallots, tomato, and lime. It takes a few minutes to make and is served alongside nasi goreng, satay, grilled fish, fried chicken, and soups like soto and bakso.

Makes ca. 125 ml

Ingredients

4 tbsp kecap manis (Indonesian sweet soy sauce)
4-6 bird’s eye chilies, thinly sliced
2 small shallots, peeled, thinly sliced
1/2 medium tomato, deseeded, cut into small dice
1 tsp lime juice

Directions

Slice the chilies into thin rounds. Thinly slice the shallots. Deseed the tomato half and cut into small dice.
Combine the chilies, shallots, and diced tomato in a small bowl.
Pour the kecap manis over the sliced ingredients.
Add the lime juice and stir gently until everything is coated.
Serve immediately.

Notes

Adjust chili quantity to taste. 4 chilies gives moderate heat; 8+ for proper Indonesian-level spice.
Use within 30 minutes. The shallots and tomato release water over time, diluting the sauce.
Do not substitute regular soy sauce – kecap manis is thick, sweet, and molasses-like. It is the dish.
If bird’s eye chilies are unavailable, Thai chilies or small cayenne peppers work.