Just made this and it is really fantastic. I can see me putting this on loads of stuff. Cheese on toast may be first! Just so everyone knows, I followed the method exactly and used the very same ingredients! 🦄
This is f***ing weird mate!! I was looking at a recipe yesterday for Nasi Goreng and they used this but didn’t explain how it was made or anything, I’d never heard of it before so was going to try and find the recipe. Then you upload this. Weird yet legendary.
That looks like it would make nice christmas presents! A small bottle with a ribbon. Choo looks lovely today, chin you look like a knob as usual (are we familiar enough for me to make that joke?) Have fun :D
At 1:52 who did Choo say was farting? Work It by Missy Elliott is the song you are looking for. This recipe looks very different for Kecap Manis I have bought, I am assuming this is better than store bought? 😋
@@ZiangsFoodWorkshop Cheers Chin. Two things, how long will this keep in the fridge for and which maggis sauce are you referring to? They do make a lot of them or are you talking about their seasoning? 🥸
I'm Malaysia, Sweet Soy sauce is from Javanese(Indonesian) culture bro, cause Javanese people dont Like Original taste Soy sauce so they make Their own taste . en.m.wikipedia.org/wiki/Sweet_soy_sauce
Quick question - is it important to use the First Press Soya Sauce in this recipe ? - I only have the big Pearl River Superior Light and Dark Soy Sauce bottles - should I go and find the First Press Soy Sauce (I am not in UK so cannot order from the web store 😭 )
Is this Kecap just used as a condiment or can it be used in cooking and if so what sort of recipes? I have a bottle and was trying to figure out what to do with it! 😂
yes I explain this at the start :) as I say the reason we are showing you is that its used to cook with alot :) in fact next video we're showing you a recipe using it :)
I make my own kecap manis for nasi goreng, but i use a reduced salt soy and palm sugar. i find that it often turns to an almost treacle like consistency when i leave it in the fridge, and have to take it out for a while before I can use it. any ideas on how to stop that happening?
you can't, the sugar is whats making it go so thick, you could add water but that will water it down, we don;t store our kecap manis in the fridge for this reason :)
That’s a common misconception, it’s actually invented by the Chinese, Ketchup comes from the Hokkien Chinese word, kê-tsiap, the name of a sauce derived from fermented fish, The British likely encountered ketchup in Southeast Asia, returned home, and tried to replicate the fermented dark sauce. This probably happened in the late 17th and early 18th centuries as evidenced by a recipe published in 1732 for “Ketchup in Paste,” by Richard Bradley, which referenced “Bencoulin in the East-Indies” as its origin.
@@ZiangsFoodWorkshop Sorry. Yes, you’ve more info on the subject than in do. But I think it’s a bit wrong to call it a total misconception when I don’t think we actually know for sure where the original base word comes from and how it spread. Whether China to Japan or the other way round, I think it’s misleading to call that a misconception given my point was only really it ending up in America from that part of the globe. And my understanding is that putting aside everything else, it was introduced to America specifically from Japan with the military. Happy to concede that that specific scenario could be a misconception. You could argue that the original is whatever the words oldest documented use is, and that’s fine, To be fair I did say I wasn’t certain where it came from first but now you mention it o think it did end up in Japan from China but I don’t think anyone know for sure. The main point of my statement was that very few westerners would think that “tomato ketchup” Is derived from an Asiatic word that then diverged into all the varieties like you mentioned. I don’t disagree with you. I know for a fact you would know more about it than me but I think the correct answer is in the middle, closer to your side than my own.
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