Petis — a thick, dark, intensely savoury sauce made by reducing shrimp or fish stock with palm sugar until it becomes a thick, molasses-like paste. It is the concentrated essence of the sea — the Indonesian equivalent of garum (the ancient Roman fish sauce) in its intensity and function. Used primarily in East Javanese and Madurese cooking, particularly in rujak petis (fruit salad with petis dressing) and tahu petis (tofu with petis sauce).
INDONESIAN CUISINE — DEEP EXTRACTION BATCH 6