Soy sauce is prepared from roasted soybeans and wheat which have been fermented. The beans are boiled until the water is nearly evaporated and they begin to burn when they are taken from the fire and placed in large wide-mouthed jars, exposed to the sun and air; water and a certain amount of molasses or very brown sugar are added.
Fermented soy pastes and sauces develop into many different regional variations in Asia. Among them is the Indonesian condiment kecap, whose name gave term for a sweet-sour tomato condiment.
Kecap is made by allowing Aspergillus mold to grow on cooked soybeans for about a week, brine –fermenting the moldy mass for 2 to 20 weeks, then boiling it for 4 to 5 hours, and filtering off the solids.
Soy sauce is used in a variety of ways; it can substitute for salt to give dishes a unique flavor. Soy sauce, can be used as marinades or dips as well as to season and color foods. It can be used as a seasoning when sautéing vegetables.
It is used to flavor tofu, for which it is the basic condiment and can be used in combination with a variety of ingredients, including garlic, onions, fresh, ginger, vinegar and oil.
Soy sauce ketchup
