M&D p.71 -- Ketjap

[Paul Murphy]

Joe Varo writes:

>Back then, was it the tomato based substance we know today, or something
>else altogether?

I believe this question to be already answered, but now that someone's
mentioned the full Indonesian appelation, Ketjap Manis, I'll expand on what
I said earlier ... Present-day Ketjap Manis is not that hard to procure if
you're in the right marketplace; it should be on the same shelf as the
fiercely spicy Sambal Oelek. The first time I encountered it was in the
kitchen of a restaurant I worked at years ago, where it was used as a
flavouring agent in a Chinese-style cold chicken salad. It is a somewhat
more viscous soy sauce (the presence of molasses might explain the
viscosity). Nothing at all like Heintz in colour or taste ...

Cheers,
Paul