This thick, sticky soy sauce is good for making nasi goreng or marinating tempeh. It has a salty-sweet, molasses-y flavor that mellows and enhances heavier aromatics like chili, garlic, and pepper; it also caramelizes nicely. This sauce isn’t the easiest to find — I got this bottle at an Indonesian market — but a little goes a long way, and it’s a lot better than the kecap substitute I used to make at home.
