The Indonesian Canon
Two hundred and seventy-nine entries
Sauce Making
Seven entries
Sauce making in the Indonesian kitchen rests on two pillars: the bumbu, which is the foundational spice base that gives Indonesian cooking its character, and the sambal, which governs the table as a condiment system in its own right. Kecap manis — the thick, sweet soy sauce described here as the single most important seasoning in the cuisine — binds these two worlds, appearing both in the cooking and on the plate. The section moves from that foundation through the sambal family in order of construction, then into the composed sauces that define Indonesia's most widely known dishes.
Sauce Making
Sauce making in the Indonesian kitchen rests on two pillars: the bumbu, which is the foundational spice base that gives Indonesian cooking its character, and the sambal, which governs the table as a condiment system in its own right. Kecap manis — the thick, sweet soy sauce described here as the single most important seasoning in the cuisine — binds these two worlds, appearing both in the cooking and on the plate. The section moves from that foundation through the sambal family in order of construction, then into the composed sauces that define Indonesia's most widely known dishes.