medtran49
Forum GOD!
Sambal kecap
All but 2 Tbsp of the kecap manis below
1-1/2 Tbsp fresh lime juice
5 bird chilis, sliced very thinly
2 keffir lime leaves, very thinly sliced crosswise or zest of 1/2 lime
1-1/2 Tbsp shallots or sweet onion, chopped fine
Stir together all ingredients in an airtight container and let sit for at least 30 minutes.
Kecap manis
1/2 cup soy sauce or tamari (I like Pearl River Bridge brand)
5/8 cup palm/coconut sugar (you can substitute brown sugar)
1/2 tablespoon molasses
1-1/2 garlic cloves, peeled and smashed
1 inch piece fresh ginger, peeled and smashed
1 whole star anise
1 whole clove
Place all ingredients in a small saucepan and bring to a boil over medium high heat. Reduce the heat to a bare simmer and let cook for about 10 minutes, stirring every 2-3 minutes so it doesn't scorch. Turn the heat off, cover, and let cool completely. Strain the solids out and place into an airtight container. Store in refrigerator. It will keep for several weeks.
All but 2 Tbsp of the kecap manis below
1-1/2 Tbsp fresh lime juice
5 bird chilis, sliced very thinly
2 keffir lime leaves, very thinly sliced crosswise or zest of 1/2 lime
1-1/2 Tbsp shallots or sweet onion, chopped fine
Stir together all ingredients in an airtight container and let sit for at least 30 minutes.
Kecap manis
1/2 cup soy sauce or tamari (I like Pearl River Bridge brand)
5/8 cup palm/coconut sugar (you can substitute brown sugar)
1/2 tablespoon molasses
1-1/2 garlic cloves, peeled and smashed
1 inch piece fresh ginger, peeled and smashed
1 whole star anise
1 whole clove
Place all ingredients in a small saucepan and bring to a boil over medium high heat. Reduce the heat to a bare simmer and let cook for about 10 minutes, stirring every 2-3 minutes so it doesn't scorch. Turn the heat off, cover, and let cool completely. Strain the solids out and place into an airtight container. Store in refrigerator. It will keep for several weeks.