Kecap Kemangi, a vibrant Indonesian sauce, is a testament to the country’s love affair with bold flavors. This simple yet incredibly aromatic sauce, made with sweet soy sauce (kecap manis) and fragrant kemangi (lemon basil), is a staple in many Indonesian households. It’s the perfect dipping sauce for grilled meats, tofu, or tempeh, adding a burst of fresh, citrusy flavor to any dish. Today, I’ll guide you through the process of making this delicious sauce at home, bringing a taste of Indonesia to your kitchen.
The Magic of Kecap Kemangi
Imagine biting into a succulent piece of grilled chicken, the smoky aroma filling your senses, and then dipping it into a sauce that bursts with a unique blend of sweet, savory, and citrusy flavors. That’s the magic of Kecap Kemangi! This sauce, with its simple yet powerful combination of ingredients, is a testament to how Indonesian cuisine beautifully balances contrasting flavors. It’s incredibly easy to make and will leave you wondering why you haven’t tried it before.
Ingredients for Kecap Kemangi
You only need a handful of ingredients to make this delicious sauce:
Main Ingredients
- Kecap Manis: 1/2 cup (sweet soy sauce is the base of the sauce, providing a rich, umami flavor. Look for brands like ABC or Bango at Asian grocery stores)
- Kemangi: 1 cup, tightly packed (lemon basil is the star ingredient, lending its distinct citrusy aroma and flavor to the sauce. If you can’t find fresh kemangi, Thai basil can be used as a substitute, though it will have a slightly different flavor profile).
Flavor Enhancers
- Bird’s Eye Chili: 1-2, finely chopped (adjust to your spice preference. These chilies add a fiery kick to the sauce. You can adjust the amount or omit them entirely if you prefer a milder flavor).
- Garlic: 2 cloves, finely minced (enhances the savory depth of the sauce. For a less pungent flavor, you can use roasted garlic instead)
- Lime: 1, juiced (adds a refreshing citrusy tang that perfectly complements the lemon basil)
