We affectionately call it “Black Gold” at Indomex and the sweet, earthy smell of Ketjap Manis from the 500 litre vat permeates our small factory reminding me of the Street Food Markets in Sanur where we indulged in delicious Nasi Goreng served wrapped in banana leaves, sticky pork ribs and heavenly Chicken Sate Skewers all laced with this quintessential Indonesian flavour of dark soy balanced with the sweetness of palm sugar and the tangy hit of vinegar and exotic spice – makes my mouth water just thinking about it.

I have yet to meet anyone who doesn’t fall in love with this addictive Indonesian staple and truth be told, I do sneak into the pantry from time to time to take swigs of this liquid gold straight from the bottle (but don’t tell my better half that). There’s a reason that Ketjap Manis is the most popular condiment in Indonesia, it’s not only very yummy, but also incredibly versatile and you’ll find yourself wanting to add this “Black Gold” to everything – it really does wonders for roast veg and takes green beans to a whole new level of goodness.

In earlier days, Ketjap Manis wasn’t available “off the shelf” and families would make their special recipes handed down from generation to generation and sell this sweet soy sauce at their local street markets, often vying for bragging rights of the best Ketjap Manis in the village – much like our artisanal Indomex small vat production “5 generation” Ketjap Manis, the recipes were closely guarded secrets with their own distinct flavour variations – sadly lost in the mass production market of ubiquitous Sweet Soy Sauce available today.

At Indomex, we pride ourselves on our authentic flavours and promise that the “5 generation” secret recipe will always remain a small batch sauce ensuring the quality that you know and love

Ketjap Manis is the central ingredient in Mie Goreng and Nasi Goreng which is the national dish of Indonesia, and does wonders in stir-fries, satay and Asian-style dressings – one of my favourites is to use this “Black Gold” in Marinades for Chicken and my “go to for yumminess” Indonesian Ketjap Manis Spiced Ribs so sharing this versatile marinade with you today – trust me you will LOVE IT

Simple Ketjap Manis Marinade

 Ingredients

4 medium cloves garlic, crushed

1 tablespoon fresh ginger, grated

½ Cup (125ml) Indomex Ketjap Manis

¼ Cup Soy Sauce (we stock an excellent quality Soy Sauce if you are interested)

2 Tablespoons Indomex Sesame Oil

1 heaped teaspoon Indomex Chinese 5-spice powder

1 cayenne or birds eye chilli, finely diced (optional, but adds a lovely heat to the marinade)

½ cup (125ml) room temperature water

Method

• Mix all the marinade ingredients together in a bowl or large glass jar – a jar works well for the marinade as you can give it a good shake to ensure everything well mixed
• Pour marinade over chicken or ribs (I use pork ribs, but works just as well with beef ribs), cover and marinade for at least 4 hours or preferably overnight
• Grill, broil (for the ribs) or Braai your selected meat cut remembering to baste every 15-20 minutes with the marinade for extra flavour yumminess
• Left over marinade keeps well in the fridge for at least a week if in a closed jar, but remember, any marinade that has touched raw meat or chicken must be thrown out

For our famous Ketjap Manis Spiced Rib Recipe see https://www.facebook.com/IndomexFood/photos/pcb.717104405551417/717104312218093/

Authentic Indomex Ketjap Manis and other Indomex marinade ingredients can be purchased directly from our Riversands factory store or online shop for your convenience – see www.indomex.co.za/shop for more Indomex Original Products and Asian Kitchen Essentials

Indomex – Authentic Asian flavour in your kitchen