KETJAP / KECAP
In Indonesia, soy sauce is known as ketjap (also kecap),
which is a catch-all term for fermented sauces,
and similar to the English word "ketchup".
The term kecap is also uses to describe other non soy-based sauces, such as kecap ikan (fish sauce) and kecap inggris (worcestershire sauce).
The three most common varieties of Indonesian kecap are:
In Indonesian cuisine, kecap are used either as a seasoning during cooking process or as condiment. Kecap manis is an important sauce in all the Indonesian signature dishes, such as Nasi goreng, Bami goreng, satay, tongseng and semur.
Sambal ketjap for example is type of sambal dipping sauce of kecap manis with sliced chili, tomato and shallot, a popular dipping sauce for sate kambing (goat meat satay) and ikan bakar (grilled fish & seafood). It is fundamental to the cuisine of Indonesia and, to a lesser extent, Malaysia and Singapore.