Should I Cook It?

Spoiler: it’s not what’s already in your kitchen cabnit

---

Here’s the thing about soy sauce. You’ve had it. You think you know it. You’ve been shaking it over fried rice since college and calling it a day.

But Indonesian cooking has a different idea and it starts with something called  sweet soy sauce. 

Thick, dark, almost molasses-like.

“This isn’t a fancy ingredient. It’s just two things, five-ish minutes, and a little patience.”

You could buy a bottle. But making it yourself takes about five minutes and two ingredients you already have.

Combine them one-to-one in a small saucepan. Bring to a gentle boil. Whisk and stir as it bubbles in the pot. Let it reduce until it coats the back of a spoon. It thickens more as it cools so don’t panic if it seems thin.

That’s it. You just made the sauce for half the dishes you’ll ever attempt in this corner of the world.

---

Next up: we’re using this on Chicken Satay Skewers. Watch EP#72 to get the visuals on how to make the sauce, then come back here when you’re ready to actually put your sweet soy sauce to delicious use!

Then we go further. If you want to know what we’re attempting this month…⬇️

---