Sambal Kecap:
While the Mendoan is the star, the Sambal Kecap is the supporting actor that makes it a blockbuster. This is a thin, sweet, and fiery dipping sauce that cuts right through the richness of the fried batter.
Ingredients:
- 5 tbsp of Kecap Manis (Indonesian Sweet Soy Sauce).
- 3–5, thinly sliced of Bird’s Eye Chilies (Cabe Rawit)
- 2 small Shallots, thinly sliced.
- A squeeze of fresh lime juice
- A pinch of salt (Optional) if the soy sauce is exceptionally sweet.
Methods:
- Slice: Cut the chilies and shallots into very thin rounds.
- Combine: In a small ramekin, pour the Kecap Manis over the sliced aromatics.
- Zest: Squeeze in the lime juice and stir well.
- Sit: Let it sit for 5 minutes before serving so the heat of the chilies infuses into the syrup.
